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We’re all about finding the easiest way to the holiday table. In this class, we’re getting the most from our counter-top roaster and rice cooker, and coming away with a pair of tender juicy chickens, crispy potatoes, and the airiest cheesecake you’ve ever had. Let’s cook!
Recipe
Chicken and Crispy Potatoes
Servings: 8
Prep Time: 10 minutes, plus at least 20 minutes of resting time
Cook Time: 60-80 minutes
Ingredients:
● 2, 31⁄2 – 4 lb whole chickens
● Kosher salt
● 3 pounds russet potatoes, cleaned and sliced into thin (1⁄4-inch)
medallions
● 2 tablespoons minced rosemary leaves
● 2 tablespoon thyme leaves
● 4 tablespoons unsalted butter, melted
● 1 handful fresh tarragon sprigs
● 2 lemons, quartered
● 1 head of garlic, halved crosswise
● Freshly ground black pepper
● 4 tablespoons unsalted butter, melted
● 3 cloves of garlic
Instructions:
1. Season the Chickens:
Pat the chickens dry with paper towels and season with salt all over and inside
the cavities. We use 1 teaspoon of salt per pound. Let the chickens sit one hour,
or uncovered in the fridge overnight, to allow the salt to penetrate.
2. Season the Potatoes:
Preheat an Aroma Roaster Oven to 425oF. Meanwhile toss the potatoes with
the butter, thyme, and rosemary, and season with salt and pepper.
3. Stuff the Chickens:
Once the roaster reaches temperature, pat the chicken dry with paper towels
again, and lightly coat with half of remaining oil. Place one quartered lemon, 1⁄2
a head of garlic, and some tarragon inside the cavity of the chickens, and tie
the legs together with kitchen twine. Drizzle remaining oil over the bottom of
the hot roaster oven to keep the chicken from sticking.
4. Roast:
Place the chickens in the center of the roaster and arrange the potatoes
around them. Replace the lid and roast for 45 minutes. Grate the garlic cloves,
or mince them, and mix into the 4 tablespoons of melted butter. Use a pastry
brush to brush the two chickens all over with the garlic butter. Replace the lid
and cook for another 15-30 minutes, until an instant-read thermometer
inserted in the thickest part of the breast registers 155oF (as the chicken rests,
the temperature will rise to near 165oF*). The potatoes should be golden
brown and crisp. Turn off the roaster, remove the lid, and let chickens rest in
the roaster for at least 20 minutes and up to 45 minutes.
5. Serve:
Transfer chickens to a cutting board and carve. Serve with potatoes.
*the USDA recommends a minimum internal temperature of 165oF for chicken
Recipe
Light and Airy Pumpkin Cheesecake
Servings: 8
Prep Time: 10 minutes
Cook Time: 50 minutes
Ingredients:
● 5 oz (140 g) cream cheese, softened
● 3 tablespoons unsalted butter, softened
● 1⁄4 cup (50 g) granulated sugar (for the cream cheese mixture)
● 1⁄4 cup (60 g) pumpkin puree
● 1⁄4 cup (60 ml) whole milk
● 1 teaspoon vanilla extract
● 3 large eggs, separated
● 1⁄4 cup (30 g) all purpose flour
● 2 tablespoons (15 g) cornstarch
● 1 teaspoon pumpkin pie spice (or 1⁄2 teaspoon cinnamon, 1⁄4 teaspoon
nutmeg, 1⁄4 teaspoon ginger)
● 1⁄4 cup (50 g) granulated sugar (for the meringue)
● 1⁄4 teaspoon cream of tartar
● A pinch of salt
Instructions:
1. Prepare the Batter:
In a medium bowl, using a hand mixer, beat the softened cream cheese,
butter, and 1⁄4 cup sugar together. Add the pumpkin puree, egg yolks, milk, and
vanilla and mix well.
In a separate bowl, sift together the flour, cornstarch, pumpkin pie spice, and
salt. Gradually fold the dry ingredients into the cream cheese-pumpkin
mixture until smooth and well combined.
2. Make the Meringue:
In a clean mixing bowl, beat the egg whites with the cream of tartar using an
electric mixer until frothy.
Gradually add the 1⁄4 cup of sugar while continuing to beat the egg whites until
stiff peaks form.
3. Combine the Meringue and Batter:
Gently fold one-third of the meringue into the pumpkin batter to lighten it.
Carefully fold in the remaining meringue in two additions, being cautious not
to deflate the batter.
4. Cook the Cheesecake in the Rice Cooker:
Lightly grease the inner pot of your rice cooker to prevent sticking.
Pour the batter into the rice cooker pot and gently tap the pot on the counter
to remove any large air bubbles.
Set your rice cooker’s “cook” setting. Once a full cook cycle has passed, press
the “cook” button again.
When the second rice cooker cycle is complete, the cheesecake should be set
(insert a toothpick into the center to see if it comes out clean). If it needs more
time, continue cooking in 10-minute intervals.
5. Cool the Cheesecake:
Once the cooking cycle is complete, let the cheesecake cool in the rice cooker
for 10-15 minutes with the lid slightly open.
Carefully remove the cheesecake from the rice cooker and let it cool to room
temperature.
Once completely cooled, transfer the cheesecake to the refrigerator and chill
for at least 4 hours or overnight for the best texture.
6. Serve:
Dust the top of the cheesecake with powdered sugar or a light sprinkle of
cinnamon before serving if desired.