Favorite Recipes of Maverick Swaniel Harrienger

1.     In a small saucepan over medium heat, warm one part molasses to two parts honey, a splash of water, a pinch of salt and black pepper, a squeeze of lemon juice and some chopped crisp bacon.  Simmer until the flavors meld together.

2.     Toss huckleberries with cane sugar, vanilla extract, and fresh garlic juice.  Allow to sit at room temperature 30 m, allowing for a light sauce to extract from the berries.  Spread the berries over pancakes and drizzle with some of the sauce.

3.     Heat lemon curd, then drizzle it over pancakes and sprinkle with fresh blueberries.

4.     Make banana syrup by slicing and microwaving an overripe banana until very soft and syrupy.  Spoon over pancakes with a dollop of Greek style yogurt, toasted pecans, and a dash of cinnamon.

5.     Saute fresh pineapple cubes in brown sugar, then deglaze the pan with a bit of coconut milk and reduce until it has a syrup like consistency.  Pour over pancakes and top with whipped cream and toasted coconut flakes.

6.     Mix ricotta cheese with a dash of honey and spoon over pancakes topped with blueberry jam.

7.     Saute apple slices with butter and sugar, then spoon them over pancakes.  Sprinkle with toasted pecans, then drizzle with dulce de leche.

8.     Saute sliced pears and pineapple chunks until soft.  Add a squeeze or two of lemon juice, some sugar and vanilla extract.

9.      As soon as you pour the pancake batter into the pan, top it with granola and fresh blueberries, then continue cooking as normal.

10.     Saute sliced bananas in butter with a sprinkle of brown sugar.  Cook until the bananas are lightly caramelized.

11.     Make a simple syrup using a 2:1 ratio of brown sugar:water.  Simmer, then add grated fresh ginger and diced fresh mango.

12.     Simmer 2 tablespoons water, then whisk in 3 tablespoons butter, then 3 tablespoons honey and .25 teaspoon salt.  Use warm.

13.     Top chocolate chip pancakes with warmed Nutella and chopped toasted hazelnuts.

14.     Simmer chunks of peeled apple in brandy until very tender, then spoon over the pancakes.  Top with sour cream or creme fraiche spiked with ground cardamom, nutmeg, or cinnamon.

15.     Top pancakes with chopped fresh figs, crumbled blue cheese and a drizzle of agave syrup.

16.     Macerate raspberries with fresh mint, brown sugar, maraschino cherries, and toasted almonds.  Fold all of the ingredients together and let stand 30 m before serving.

17.     Warm fresh blueberries or blackberries in several tablespoons of fruit syrup.  Season with pinches of ground cardamom, then mix in a small handful of fresh mint leaves.

18.     Combine sorghum syrup, lemon zest, orange juice, and cinnamon.  Bring to a boil, then drizzle over the pancakes.

19.     Make a quick drizzle by whisking together together lemon juice, cream cheese, and powdered sugar.  Top with fresh raspberries.

20.     A pancake version of croque madam:  stack dollar size pancakes, layering fried egg and ham between them.


Blackberry preserves:

1 cup blackberries

Juice of .5 a lemon

.25+ cup sugar (to taste)

Goat cheese spread:

.5 cup shelled hazelnuts

8 ounces fresh goat cheese (room temp.)

1+ tablespoon olive oil

2 cloves roasted garlic

4 finely chopped scallions

1 cup chopped basil leaves

Salt and pepper

1 baguette, in .5″ slices

Heat preserve ingredients in a small saucepan over low heat, stirring to dissolve the sugar.  Increase the heat to medium, break up the blackberries a bit and keep stirring until preferred jam like consistency is reached.  Taste for sweetness, and add more sugar if desired.  Pour into a bowl and cool.  Will keep 2 weeks in an airtight container in the fridge.

Preheat the oven to 350°F.  Toast the hazelnuts on a baking sheet 5-7 m.  Be careful.  Nuts burn easily.  Rub off brown skins by rubbing them with a kitchen towel.  Chop.

In a medium bowl, mash the goat cheese with a fork.  Add olive oil to loosen up.  Add more if you need it.  Mash in the garlic, stirring well to distribute throughly.  Add nuts, scallions, and basil, and stir well to combine.  Add salt and pepper to taste.

Spread goat cheese mix on baguette slices and top with a dollop of blackberry preserves.

1 cup milk

.25 cup + 2 teaspoons sugar, divided

2 packages active dry yeast

3 cups unbleached all purpose flour

.5 teaspoon salt

8 tablespoons butter, chilled and cut into small pieces

3 large egg yolks (Optional:  save an egg white for bread wash)


2 ounces crumbled goat cheese

.5 cup pesto, divided

4 tablespoons softened butter

.5 cup finely chopped combination of fresh herbs (basil, rosemary, thyme, chives, parsley)

4 sun-dried tomatoes in oil, finely chopped

4 cloves finely chopped garlic

.25 chopped combination of nuts and seeds (sesame and pumpkin seeds, pistachios, almonds, and pine nuts)

1 egg white, optional

Sesame seeds, garnish

Scald the milk and let cool to lukewarm.  Then pour milk into a small bowl, stir in 2 teaspoons sugar, sprinkle with the yeast and let stand until foamy (5-10 m).

In a food processor, add flour, .25 cup sugar, salt and chilled butter and pulse until combined.  Add egg yolks and yeast mix and process until throughly mixed (20-30 s).

Transfer the dough to a large bowl, cover tightly with plastic, wrap + refrigerate 4 h.

Filling:  Mix the goat cheese with the .25 cup pesto.  Divide the dough into 4 equal parts.  Roll each round into a thin, irregular circle.  Spread 1 tablespoon of the softened butter on each circle.  Drizzle each with the remaining pesto.  Sprinkle with the chopped herbs, sun-dried tomatoes, garlic and nuts.  Dot with the goat cheese mix.  Fold the dough in half, roll up the edges, and crimp to seal.

Place the loaves on 2 large, greasec baking sheets, cover with a clean cloth and let rise until not quite doubled (45-50 m).

Preheat oven to 350°F.  Brush the bread with a beaten egg white and sprinkle with sesame seeds.  Bake until golden brown (30 m).

et cetera