Favorite Recipes of Maverick Swaniel Harrienger

Serves 1-2.


  • 1 tablespoon butter
  • 2 large eggs
  • kosher salt and black pepper to taste
  • vegetable oil (frying)
  • 2 corn tortillas
  • 0.5 cup canned enchilada sauce or Homemade Enchilada Sauce (next post)
  • 0.25 cup crumbled Cotija cheese
  • 2 tablespoons salsa or pico de gallo
  • Cilantro leaves (garnish)


  1. Melt the butter in a nonstick skillet over medium heat.  Crack in the eggs, then turn the heat to low.  Sprinkle with salt + pepper + cook for 3-4 minutes.  Keep warm.
  2. In a separate small skillet, heat a quarter of an inch of oil over medium heat and fry the tortillas for 45 seconds, flipping halfway through frying.  Transfer the tortillas to paper towels to drain.
  3. To serve:  Spoon half of the enchilada sauce onto a plate.
  4. Overlap the tortillas on top of the sauce, then spoon the rest of the sauce over the top.
  5. Add the eggs…
  6. Sprinkle on the Cotija cheese…
  7. And add salsa or pico de gallo.
  8. Finish with a sprinkle of cilantro leaves.

Serves 4-6 (8 square Belgian waffles or 20 thin waffles)


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon kosher salt
  • 0.25 cup sugar
  • 1.5 cups milk
  • 2 egg yolks
  • 4 teaspoons pure vanilla extract
  • 4 egg whites
  • 0.5 cup butter
  • butter + warm maple or pancake syrup (serving)


  1. Heat a waffle iron to medium heat.
  2. Into a large bowl, sift together the flour, baking powder, salt, and sugar.
  3. In a small pitcher, whisk together the milk, egg yolks, and vanilla.
  4. In a separate bowl, begin whisking the egg whites…
  5. …And keep going until they’re thick and slightly stiff.
  6. Finally, melt the butter in a small bowl or ramekin in the microwave.
  7. Pour the milk mixture into the dry mixture, stirring gently to combine.
  8. Stir in the melted butter…
  9. Then, pour in the beaten egg whites…
  10. And gently fold them in just until they’re combined.
  11. Scoop the batter into the waffle iron and cook for several minutes…
  12. …Until the waffles are deep golden brown + crisp.  Repeat steps 11 + 12 for the remaining waffles.
  13. Serve the waffles warm, with butter and syrup.

Vanilla Bean-Ginger Pound Cake

Follow the Pound Cake recipe (last post), substituting the seeds of 1 vanilla bean (split lengthwise and scraped) for the vanilla extract.  Bake and cool as directed.  For the Ginger Glaze:  Heat 0.25 cup + 2 tablespoons milk and 0.25 cup fresh ginger in a saucepan over medium heat until milk starts simmering.  Let the mix cool; discard the ginger.  Stir in 2 cups confectioners’ sugar.  Drizzle over cooled cakes.  Sprinkle some chopped candied ginger on top of the cakes.

Chocolate Chip Pound Cake

Follow the Pound Cake Recipe (last post), folding into the mix 2 cups semisweet/bittersweet chocolate chips/chunks.  Bake + cool as directed.  Serve cake with Chocolate Liqueur Sauce + vanilla ice cream.

Blueberry-Sour Cream Pound Cake

Follow the Pound Cake recipe (last post), substituting a half of a cup of sour cream for half of a cup of butter.  Toss 2 cups fresh blueberries with 2 tablespoons flour.  Fold into the batter.  Before baking, sprinkle 2 tablespoons sanding sugar over each cake.  Bake and cool as directed.  Serve with whipped cream.

Toasted Coconut Pound Cake

Follow the Pound Cake Recipe (last post), folding into the mix 2 cups sweetened shredded coconut.  Before baking, sprinkle an additional third of a cup of sweetened shredded coconut over each cake, and tent the cakes with foil.  Bake as directed.  In the meantime, create the mango-lime sauce:  Purée 1 chopped pitted mango, 2 tablespoons fresh lime juice, 1 teaspoon sugar, and a pinch of salt in a food processor until smooth.  Stir in three-quarters of a cup of diced mango and 1 teaspoon of finely grated zest from the lime.  Serve with cake.

Marble Pound Cake

Follow Pound Cake recipe (last post), omitting flour and salt, + dividing the batter in half after step 2 is completed.  Mix one and one-half cups + 2 tablespoons flour + one and one-half teaspoons of salt into one-half of the batter; then mix 1 cup + 2 tablespoons flour, half of a cup of unsweetened cocoa powder, and one and one-half teaspoons of salt into the other half of the batter.  Scoop batters into the prepared pan, one-half of a cup at a time, alternating between the plain and the chocolate.  Swirl with a knife.  Bake and cool as directed.


  • 2 cups unsalted butter at room temperature (more for cake pans)
  • 3 cups all-purpose flour
  • 1 teaspoon coarse salt
  • 2.25 cups sugar
  • 1 teaspoon pure vanilla extract
  • 9 large eggs, lightly beaten at room temperature
  • Whipped Cream + Macerated Berries (optional)


  1. Preheat oven to 325 degrees F.  Butter 2 9×5 in. loaf pans.  In a medium bowl, whisk together flour and salt.
  2. With an electric mixer on high speed, beat butter and sugar until pale and fluffy (8 Minutes).  Scrape down sides of the bowl.  Reduce speed to medium speed; beat in the vanilla extract.  Add eggs in 4 batches, beating thoroughly and scraping down the sides of the bowl after each addition.  Add flour mix in 4 batches, beating just until incorporated.
  3. Divide batter evenly between the two prepared pans.  Tap pans on the counter; smooth the tops with an offset spatula.  Bake for 1 hour and 5 minutes (65 minutes, to be precise).  Transfer pans to a wire rack to cool 30 minutes.  Turn out the cakes onto the rack to cool the rest of the way.  Serve with Whipped Cream and Macerated Berries, if desired.

Makes 9-10 pancakes.


  • 7 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 0.5 teaspoon kosher salt
  • 1 cup Greek yogurt
  • 2 large eggs
  • 0.5 teaspoon pure vanilla extract
  • butter (frying and serving)
  • warm maple/pancake syrup (serving)


  1. In a medium bowl, whisk together the flour, the sugar, the baking soda, and the salt.
  2. Place the yogurt in a large bowl + sprinkle in the dry ingredients.  Stir until just combined.
  3. In another medium bowl, whisk together the eggs and the pure vanilla extract.  Then pour them into the bowl with the yogurt mix.
  4. Fold until the batter is just barely combined.
  5. Heat a griddle or skillet over medium-low heat and smear a bit of butter over the surface.  Drop the batter onto the griddle in 0.25-cup portions and cook 2 minutes.
  6. Flip the pancakes over and cook for 1 more minute or so.
  7. Serve with softened butter and warm syrup.

Bartender’s Recipe (serves 1)


  • Kosher salt
  • 1 lime wedge
  • 1.5 ounces tequila
  • 2.5 ounces Limeade or Limonada
  • .33 ounce Torres Orange liqueur
  • 6-10 ice cubes


  • Spread the salt on a small plate.  Moisten the rim of 6 oz. martini glass with lime wedge + up the glass onto the salt to crust the rim.
  • In a cocktail shaker, combine tequila, Limonada, orange liqueur, + ice.  Cover and shake vigorously until frothy + cold.  Strain into salt-crusted glass and serve immediately.

Party Pitcher (serves 8)


  • 1.5 cups tequila
  • 2.5 cups limeade
  • .33 cup Torres Orange Liqueur
  • 1 lime wedge
  • Kosher salt
  • 6 cups ice cubes


  • In a pitcher, combine the tequila, limeade, and orange liqueur.  Cover and chill for 2 hours.
  • Use the lime and salt to crust the rims of eight 6 oz. martini glasses.  Fill a cocktail shaker half full with ice and pour in a generous cup of margarita mix.  Shake and strain into 2 glasses.  Repeat for the remaining 6 margaritas and serve immediately.

et cetera