It’s the season for spring a vacation that means tables full of food with family and friends.
To help celebrate both Passover and Easter, Jeffrey Eisner and Ashton Keefe lent their culinary and entertaining expertise to “Good Morning America” with recipes that will make everyone happy this weekend.
(4 or 5 pounds) beef brisket (do not cut the fat before cooking)
1 1/2 cups of water
1 1/2 cup ketchup
3/4 cup dark brown sugar
3/4 cup white vinegar
1 clove garlic, minced or pressed
4 yellow onions, coarsely chopped
3 tablespoons cornstarch
Take the brisket and cut it in half against the grain so it will fit in your Instant Pot. Rub the chest with kosher salt.
On the Instant Pot, press jump and adjust so that it is on the higher or high setting. Once hot, working one piece at a time, sear breast for 2 minutes on each side or until browned. When you’re done, press keep warm/cancel, move the brisket to a plate, then clean and dry the liner pot.
Prepare the sauce by combining the water, ketchup, brown sugar, vinegar and garlic in a mixing bowl.
With the liner pot and trivet in the Instant Pot, place half of the breast on top of the trivet, fat side up, and cover with about half the onions and sauce. Then, in a criss-cross pattern, layer the other half of the brisket (also fat side up) over the onions. Cover the breast with the remaining onions and the sauce.
Secure the lid, move the valve to the seal position and press manual or pressure cook on high pressure for 75 minutes if you want it super tender (shredding) or 65 minutes if you want it a little firmer. When done leave a 20 minute natural release followed by a quick release.
Very carefully transfer the brisket halves to a cutting board (setting them fat side up) and let cool for 15 minutes. If you decide to cut it into strips just before it cools, it will tear. While you wait, you can carefully remove any unwanted fat and discard it (or save it if you wish).
Meanwhile, while the brisket cools, mix the cornstarch with 3 tablespoons cold water to form a slurry and set aside.
Press keep warm/cancel, then sauté and adjust to high or higher setting to bring sauce to a boil. Add the porridge, stir immediately and simmer for 30 seconds before turning the pan to the keep warm setting. The sauce will thicken as the breast cools.
Once the brisket has cooled, use a carving knife to cut it into strips or chunks, cutting against the grain (i.e., against the direction the strings of meat go).
Carefully return the slices of meat to the Instant Pot and let them marinate in the sauce (on the keep warm setting) for 5-10 minutes, so they remain tender until ready to serve.
If using a 2-3 pound breast, reduce pressure cooking time to 55-60 minutes.
The brisket is even better the next day. The day before or the evening before serving, make the recipe then, once sliced, transfer the breast and the sauce to an aluminum dish and refrigerate, covered with aluminum foil, overnight. When ready to serve, reheat the entire pan with the foil on top in the oven for about 30 minutes at 350 degrees.
Chef and food stylist Ashton Keef shared a delicious twist on a classic olive oil cake that’s perfect for Easter or any spring gathering.
Olive oil and grapefruit cake
Makes: 2 9-inch cakes
2 cups all-purpose flour
1 3/4 cup sugar
1 teaspoon of salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cup extra virgin olive oil
1 1/4 cup whole milk
3 large eggs
1 1/2 tablespoons grated grapefruit zest
1/4 cup fresh grapefruit juice
1/4 cup Grand Marnier
Blackberry jam, garnish
Powdered sugar, garnish
Berries and edible flowers, garnish
Preheat the oven to 350 degrees. Grease 2 9-inch cake pans and line the bottom of each with a 9-inch circle of parchment paper.
In a large bowl, combine the flour, sugar, salt, baking soda and baking powder. In another large bowl, whisk together the olive oil, milk, eggs, grapefruit zest, grapefruit juice and Grand Marnier. Add the wet ingredients to the dry ingredients and stir until fully incorporated.
Divide batter evenly into pans and bake for 30 minutes or until cake is golden brown and a cake tester comes out clean when inserted into center of cake.
Cool the cakes slightly and remove them from the pans by turning them over and tapping them gently on a cooling rack. Assemble desired amount of jam between layers and dress generously with powdered sugar and garnish with flowers and berries.
Sausage and Asparagus Quiche
“I like to make my quiche (and my lasagna for that matter) in a high sided cake pan. Which is cool that your main course and dessert can be made in the same pan. That lip gives that bistro feel French and creates a dense top and quiche that is satisfying as a complete meal. You can also skip the meat for a vegetarian version,” Keefe said.
1 pie crust below or store bought
1 lb spicy, browned, well-done sausage
1 dozen eggs
1 cup heavy cream
1 tablespoon of salt
1 bunch asparagus, blanched and chopped, saving a few for garnish 8 ounces goat cheese
Preheat the oven to 375°F. Press pie into bottom of cake pan and fold over slightly to look like a rustic crust.
Sprinkle the cooked sausage and asparagus over the bottom of the pastry lined dish. In a large bowl, whisk together egg, dairy of your choice and salt until well blended. It may take a bit of work on the arms, but the eggs should be lighter in color and texture. Pour over sausage. Quiche sprinkled with goat cheese.
Bake the quiche for 25-30 minutes or until the eggs start to set and lay in the remaining 2-3 long asparagus tips. Poof, you are a food stylist! Continue to bake for an additional 25-30 minutes until the top is set, lightly browned and your eggs are not moving.
Pate Brisee (savory pie crust)
makes 1 double 9″/10″ pie crust
2 1/2 cups all-purpose flour
1 t. salt
1 t. Sugar
1 cup (2 sticks) butter cut into 1/2 inch cubes and cooled 1/4 – 1/2 cup ice water
In the bowl of a food processor, combine the flour, salt and sugar. Add the butter and mix until the mixture resembles coarse flour, 8 to 10 seconds.
With the machine running, add ice water in a slow, steady stream through the feed tube. Beat until dough holds together without being wet or sticky; be careful not to process longer than 30 seconds. To test, squeeze a small amount together: if crumbly, add more ice water, 1 tablespoon at a time.
Divide the dough into two equal balls. Flatten each ball into a disk and wrap in plastic. Transfer to the fridge and chill for at least 1 hour. The dough can be stored, frozen, for up to 1 month.
1 box cake, baked in 3 6-inch cake rounds, completely cooled
1 knob of softened butter
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons of milk
1 pint strawberries
1 pint raspberries or blackberries
Herbs like mint or thyme
To make the glaze, place the butter in a large bowl. Using a hand mixer, slowly beat adding powdered sugar until light and fluffy. Add vanilla and milk and beat again until smooth.
Place the first cake on a rotating cake stand using a little frosting to allow it to stick.
Add a little frosting between each layer and stack. Using an offset spatula, apply a layer of crumbs, which is a thin layer of frosting where you’re not worried if you still see cake. Place in the fridge to set slightly. Apply a second layer of frosting.
Cut edible fruits and flowers to fit on the cake and fill in any small holes or frosting spots on your cake. Be playful and layer, don’t worry about making it perfect, it will come together naturally if you create a few moments around the cake.
Make things even easier? Buy store-bought white icing and lighten just one hair with a splash of milk or water.