Favorite Recipes of Maverick Swaniel Harrienger

.75 c sesame seeds
2 tbl poppy seeds
2 tbl mustard seeds
1 tbl kosher salt
.75 tsp cayenne
6 tbl water
2 tbl cornsrarch
4 c vegetable oil (deep-frying)
40 wonton wrappers

1.  Stir together seeds, salt, and cayenne in sm shallow bowl.  Stir together water and cornstarch in sm bowl until smooth.
2.  Heat 1″ oil in 3 qt heavy saucepan over moderate heat.  Working quickly, brush one side of each 2 wonton wrappers with starch mix.  Gently press coated sides into seed mix.  Shake off excess.  Fry wrappers, turning once, 30-40 s.  Transfer crisps to paper towels to drain.  Make more, 2 at a time, in same manner.

♥SwaniRose Morgan♥


1 tsp finely grated lime zest
1.5 tsp kosher salt
2 lrg sweet potatoes
8 c vegetable oil (deep-frying)

1.  Stir lime zest together with salt in sm bowl.
2.  Peel sweet potatoes. Using veg peeler, shave as many long strips as possible from potatoes.
3.  Heat 2″ oil in 3-4 qt wide heavy saucepan over moderately high heat.  Fry potato strips in 6 batches, stirring frequently, 1-1.5 m.  Transfer to paper towels to drain.  Sprinkle with lime salt.

♥SwaniRose Morgan♥

Grated zest of three lemons
Juice of six lemons
Four cups sugar

1.  Combine lemon zest and juice.  Let stand overnight.
2.  Combine juice and zest with sugar in medium saucepan.  Stir over medium heat until sugar is all dissolved.  Don’t let mix boil.  To test, spoon a bit onto plate, let cool, taste.
3.  When sugar is liquefied,  remove syrup from heat, let settle, skim off any foam risen to the top.  Strain into container and refrigerate until ready to use.  Will keep up to 2 months in the fridge.

4 cups

From June 11, 1876

♥SwaniRose Morgan♥

3 tbl olive oil
1 scrubbed russet potato
.5 tsp kosher salt

Put racks in upper + lower .33s of oven.  Preheat to 375°F.
Generously brush 2 lrg baking sheets with sides with some olive oil.  Cut potato into very thin slices with slicer.  Arrange in layer on baking sheets.  Lightly brush slices with remaining oil.  Sprinkle with salt.
Bake 10-20 m.  Transfer to rack to cool.

♥SwaniRose Morgan♥

1.5 c green pumpkin seeds
1 tsp olive oil
.25 tsp fine sea salt

Roast pumpkin seeds in 10″-12″ heavy cast iron skillet over moderately low heat 5-7 m, stirring constantly.  Drizzle with oil.  Sprinkle with sea salt.  Stir to coat.  Serve warm or at room temperature.

♥SwaniRose Morgan♥

2.5 tbl unsalted butter
2 tsp crumbled dried rosemary
1 tsp salt
.5 tsp cayenne
2 c walnut halves

Put rack in middle of oven.  Preheat to 350°F.
Melt butter in baking sheet with sides in oven.  Stir in rosemary, salt, and cayenne.  Toss walnuts in butter until well coated and spread out into one layer.
Bake 10 m.  Serve warm or at room temperature.

♥SwaniRose Morgan♥

2 c walnut halves
.75 c confectioners’ sugar
9 c vegetable oil (deep frying)
.5 tsp salt
.125 tsp cayenne

Combine walnuts with water to cover in saucepan, bring to simmer, and simmer 5 m.  Drain.  Transfer to paper towels to dry 40-50 m.
Stir together walnuts and sugar in bowl.  Heat 2″ oil in 4 qt heavy saucepan over moderately high heat until 350°F is registered.  In 3 batches, fry walnuts 1-2 m.  Transfer to baking sheet.  Stir together salt and cayenne in small bowl.  Sprinkle over walnuts while still warm.

♥SwaniRose Morgan♥

.75 c ketchup
.25 c Sriracha
.5 tsp fish sauce (optional)

In med bowl, mix together all ingredients.  Store in squeeze bottle or sm covered bowl, refrigerated, up to 2 months.

♥SwaniRose Morgan♥

.67 c mayonnaise
.33 c Sriracha
1+ tbl freshly squeezed lime juice

In med bowl, mix together all ingredients.  Freely adjust lime juice amount to desired thickness.  Store in refrigerator in airtight container up to 2 weeks.

Variation:  Sriracha Aïoli

Place one garlic clove in mortar and pestle with a pinch kosher salt.  Mash until smooth.  Mix into Sriracha Mayonnaise for that extra kick of garlic!

♥SwaniRose Morgan♥

.5 div c chopped fresh cilantro
2 tbl tahini, water, + fresh lime juice each
1 tbl extra virgin olive oil
.75 tsp ground cumin
.25 tsp salt
1 15 oz can rinsed and drained no salt added black beans
1 peeled garlic clove
.5 seeded sm jalapeño pepper

1) Place .25 c cilantro, tahini, and next 8 ingredients in food processor or blender.  Process until smooth.  Spoon into bowl.  Sprinkle with other .25 c cilantro.

8 3.5 tbl servings.

♥SwaniRose Morgan♥

et cetera