Favorite Recipes of Maverick Swaniel Harrienger


  • 3 fresh red chilies
  • 2 tablespoons honey
  • 1 lime, halved
  • 1 8-ounce block black halloumi cheese
  • Salad leaves + extra-virgin olive oil (serving)


  1. Slice 2 of the chilies, leaving the seeds in, then seed the 3rd + chop it into a fine dice + add into a small saucepan, along with the honey, + squeeze 1 teaspoon lime juice from 1 half of the lime.  Put the pan on the smallest ring of on the stove, bring it to a bubble, then turn the heat down low, + let it foam away for 4 minutes.  Stir frequently.  Never leave the pan unattended.
  2. Before you turn to the halloumi, arrange a few salad leaves on 2 plates, + pour as much or as little oil over them as you want.  Cut the un-juiced lime half into wedges, and put one on each plate (optional).
  3. Slice the halloumi block into the 8 pieces, + heat the cast iron skillet or heavy-based frying pan.  When it’s hot, add the slices + cook them for 30-60 seconds until they are tiger-striped underneath.  Then turn the slices over and cook until the side is patchily bronzed, too.
  4. Remove the halloumi to the salad-lined plates and spoon the lipstick-red pieces of chili in their honeyed glaze over the cheese.  Eat immediately.


  • 2 cups whole or skim milk
  • 0.5 vanilla bean, split lengthwise and seeds scraped
  • 1 tablespoon instant espresso powder
  • 3 ounces best-quality white chocolate, coarsely chopped
  • Whipped cream
  • Unsweetened cocoa powder


  1. Combine the milk, vanilla bean, + seeds, + espresso powder in a saucepan + bring it to a simmer.
  2. Put the white chocolate in a blender + blend a few times to chop further.  Remove the vanilla bean, pour the hot milk into the blender, + blend until frothy.  Divide between 2 mugs, top with a dollop of whipped cream and sprinkle with cocoa powder.

Serves 2.

2 cups precooked corn flour (Masa Arepa Flour)
1 tablespoon kosher salt
2.5 cups water
1 tablespoon vegetable oil

1.  In a mixing bowl, combine the precooked corn flour and salt.  Add water and knead the mixture until all the ingredients are well combined and the dough no longer sticks to your hands.
2.  Divide the dough into 8 4.5-ounce balls and flatten each between your palms into 0.5″ thick and 4″ patty.
3.  Heat the vegetable oil in a large nonstick skillet over medium-low heat for 2 minutes.  Add 3-4 arepas to the pan.
4.  Cook the arepas for 6-8 minutes.  Flip them and brown the other side for 6-8 minutes.  Then cover the arepas and continue to steam them for 5 more minutes.


Serves 4-6.

1.5 cups espresso roast coffee beans
1-2 whole cloves, to taste
Seeds from 3-4 cardamom pods, to taste
1 tablespoon ground cinnamon
0.25 teaspoon freshly ground nutmeg
0.25 teaspoon freshly ground ginger
0.25 teaspoon freshly ground black pepper
0.5 cup granulated sugar
Splash of Sambuca
Orange Water Cream
Candied orange peel
Mint sprigs

1.  Working in batches, if need be, combine the coffee beans, cloves, cardamom seeds, cinnamon, nutmeg, ginger, + pepper in a coffee grinder + process until fine.
2.  Scoop the ground coffee into a coffee filter.  Add four cups cold water and brew according to manufacturer’s directions.
3.  Transfer the coffee to a small saucepan, add the sugar, and cook over low heat until the sugar is dissolved.  Add the Sambuca and then pour the mix into a 9″ x 13″ glass baking dish.  Freeze for two hours.
4.  Using a fork, stir the mix well + return to the freezer.  Continue freezing for two more hours, stirring and scraping every 30 minutes.  It can keep overnight in the freezer.
5.  Layer the granita + orange water cream in tall glasses.  Garnish with candied orange peel, if need be, and mint sprigs.


Makes 30.

0.5 cup milk
8 tablespoons unsalted butter, cubed
0.5 teaspoon kosher salt
1 cup flour
4 eggs, at room temperature
6 ounces Gruyère cheese, grated

1.  Heat the oven to 425 degrees F.  Bring milk, butter, salt, + 0.5 water to a boil in a 4- quart saucepan over high heat.  Add flour + stir until a dough forms.  Reduce the heat to medium + cook for 2 minutes, stirring the dough constantly.  Transfer to a bowl.  Using a hand mixer, beat in one egg until smooth.  Repeat with the remaining three eggs, beating them in, one at a time, until the dough is smooth.  Stir in cheese.
2.  Using a large tablespoon, drop the balls of dough onto a parchment paper-lined baking sheets.  Reduce the oven temperature to 375 degrees F + bake for 30 minutes.


Makes 1.35 cups.

0.5 pound chicken livers, cleaned
4 cups chicken stock
2 tablespoons rendered chicken fat or unsalted butter
0.5 medium yellow onion, minced
1.5 tablespoons cognac or brandy
2 hard-cooked eggs
Kosher salt + freshly ground black pepper (tasting)
Toast points (serving)

Bring the chicken livers to a boil in a 4-quart saucepan over medium-high heat.  Reduce the heat to medium-low + cook for 8 minutes.  Drain, reserving 0.25 cup cooking liquid; then transfer to a food processor.  Heat the fat in a 10″ skillet over high heat, add onion, + cook for 4 minutes.  Transfer to the food processor.  Add reserved cooking liquid, cognac or brandy, egg, salt, + pepper, + puree.  Serve with toast points.


Makes one eight-inch log.

2 lb. Cheddar cheese, grated
1 tablespoon Dijon mustard
0.5 teaspoon Tabasco sauce
0.5 cup finely chopped fresh flat-leaf parsley
0.25 cup finely chopped pimiento
0.25 cup coarsely chopped pecans

1.  Put room-temperature Cheddar in a large bowl.  Add mustard, Tabasco, parsley, + pimientos.  Mix until the ingredients are distributed evenly.
2.  Place a 9″ long on a clean surface.  Mound cheese mix along the edge nearest to you, then roll in the plastic, pressing and molding to form a 1.5″ wide + 8″ long log.
3.  Carefully remove the plastic wrap roll the cheese log into the chopped pecans, pressing them into the log as you roll.  Rewrap the log with fresh plastic wrap + chill in the refrigerator for one hour (min).  Serve with crackers.


Serves 4.

0.5 pound firm feta
3 teaspoons extra-virgin olive oil
Crushed red chili flakes
Crusty bread (serving)

1.  Heat oven to 400 degrees F.  Cut feta into four slices 3″ x 4″ + 0.5″ thick.  Place each slice on a large piece of aluminum foil, drizzle with 0.25 teaspoon oil, + sprinkle with chili flakes.  Wrap foil around cheese, closing it + folding it over to seal.
2.  Place foil packets on a baking sheet and bake for ten minutes.  Transfer to four plates, remove foil, + drizzle with the remaining 2 teaspoons oil.  Serve with bread.



Fresh Herb Oil:

2 bunches fresh chives, snipped into 2″ lengths (about 2 cups, loosely packed)
0.25 cup loosely packed fresh flat-leaf parsley leaves
0.75 cup canola, grapeseed, or other neutral-flavored vegetable oil
0.125 teaspoon salt


8 large eggs, hard-boiled and peeled
0.25 cup finely diced celery
0.25 cup finely diced red onion
0.35 cup mayonnaise
4 teaspoons Dijon mustard
Salt and freshly ground black pepper
6 teaspoons Florida sturgeon caviar or other American fish roe, or more to taste


1.  Fill a small bowl with ice water.
2.  Bring a small pot of water to a boil and add the chives and parsley all at once.  Stir to make sure that the leaves are completely submerged and cook for ten seconds.  Using a slotted spoon or a small strainer, immediately transfer the herbs to the ice water until cooled.  Drain and transfer to paper towels.  Squeeze the towels gently to absorb as much of the water as possible, then transfer the herbs to a blender.  Add the oil and salt and blend on high speed until completely smooth.  Transfer the herb oil to an airtight container and refrigerate until ready to use, or up to a week.
3.  Finely chop the eggs and add them to a medium bowl along with the celery, onion, mayonnaise, and mustard.  Season to taste with salt and pepper.  Fill a demitasse cup with hot water + set aside.
4.  To assemble, empty the demitasse cup and then fill it with egg salad, pressing with the back of a small spoon to compact the salad.  Invert the cup onto a small serving plate.  Repeat with the remaining salad.  Top each serving with 1 teaspoon of caviar and then drizzle 1 tablespoon of herb oil around each salad.  Serve immediately with toast points.


1.  Over medium heat, stir the batter for one minute.  Turn off the heat, and add the first egg.  Stir until it is completely mixed into the batter.
2.  Do not add the next egg until the previous one is completely incorporated.
3.  Mix the batter thoroughly to a smooth consistency before adding the cheese.
4.  After baking, cool the gourgères completely.  Cut the tops off, and remove any doughy bits from the centers, if needed.
5.  Using a teaspoon, add a dollop of filling and replace the top of the gougère.


et cetera