Favorite Recipes of Maverick Swaniel Harrienger











  • 2 oz. piece of fresh ginger
  • 2 lemons
  • 1 heaping tablespoon blanched whole almonds
  • 2.25 pounds fresh currants
  • 32 ounces/1 quart brandy
  • 2.25 cups sugar
  1. Thinly slice the ginger, then pound it to bruise it, using a mortar and pestle or rolling pin.  Use a vegetable peeler to pare the zest from the lemons.  Crush the almonds in a mortar and pestle or with a rolling pin.
  2. Place the currants in a large bowl and crush them with a potato masher.  Add the ginger, lemon zest, almonds, and brandy.  Cover the bowl and let sit in a cool place for 3 days.
  3. Have ready several scalded bottles or jars.  Strain the mixture though a jelly bag into a clean bowl.  Add the sugar and stir until dissolved.
  4. Pour into the bottles or jars and seal.  The cordial keeps in the refrigerator for up to 3 months.

Makes 6-7 cups.

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Serves 6.

  • 3 tablespoons minced shallots
  • 2 teaspoons dry mustard
  • 1.5 cups dry white wine
  • 0.75 cup whipping cream
  • 3 tablespoons white wine vinegar
  • 12 large eggs
  • 6 0.75″-thick brioche, lightly toasted + each slice halved diagonally
  • 8 ounces thinly sliced smoked salmon
  • 3 large egg yolks
  • 3 tablespoons chopped fresh dill
  • Fresh dill sprigs
  1. Combine shallots and mustard in medium saucepan.  Gradually whisk in wine.  Boil over high heat for 10 minutes, whisking often.  Whisk in cream.  Season with salt and pepper.
  2. Fill large bowl with ice cold water.  Bring large skillet of water to boil; add vinegar.  Reduce heat to medium-low.  Working in batches, crack open the eggs and add to simmering water.  Cook for 3 minutes.  Using a slotted spoon, transfer 1 egg at a time to ice cold water.  Reserve skillet with vinegar water.
  3. Place 2 toast triangles on each of 6 plates.  Top with salmon.  Bring vinegar water in skillet to simmer.  Transfer cream sauce to top of double boiler set over saucepan of simmering water.  Whisk 3 raw egg yolks into cream sauce.  Whisk constantly for 4 minutes.  Remove from heat.  Add chopped dill and whisk for 1 minute.  Using slotted spoon, gently transfer poached eggs, one at a time, from bowl of ice cold water to skillet of simmering vinegar water.  Cook eggs for 30 seconds.  Using slotted spoon, transfer poached egg to each toast triangle.  Spoon sauce over.  Garnish with dill sprigs.


  • 1 48-ounce bottle Spicy Hot V8 vegetable juice
  • Grated zest + juice of 1 lemon
  • Grated zest + juice of 1 lime
  • 2 tablespoons horseradish
  • 13 dashes Tabasco sauce
  • 2 ounces Worcestershire sauce
  • 1 teaspoon celery salt
  • 1 teaspoon pepper

Combine all the ingredients in a sealable pitcher or container.  Shake well and refrigerate until cold.



  • 1 package dry yeast
  • 0.66 cup warm water
  • 1 cup cold water
  • 1.5 tablespoons olive oil
  • 4 cups/18 ounces unbleached bread flour, divided
  • 0.75 teaspoon sugar
  • 0.75 teaspoon salt
  • Cooking spray
  1. Dissolve yeast in 0.66 cup warm water in the bowl of a stand mixer; let stand 5 minutes.  Stir in 1 cup cold water and oil.
  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife.  Gradually add ounces 2 cups/9 ounces flour, sugar, and salt to yeast mixture; beat until smooth.  Turn dough out onto a floured surface.  Knead for 10 minutes; add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
  3. Divide dough in half; place each portion in a zip-top plastic bag coated with cooking spray.  Seal.  Chill overnight or up to 2 days.  Let it stand at room temperature for 1 hour before using.

Makes 2 1-lb. balls of dough.



Serves 8.

  • 5 large eggs
  • 0.25 cup half-and-half
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons vanilla extract
  • 8 croissants
  • Butter (frying + serving)
  • maple or pancake syrup, strawberries, and whipped cream (serving)
  1. In a medium bowl, combine the eggs, half-and-half, sugar, cinnamon, and vanilla.
  2. Whisk until totally combined.
  3. Grab the croissants..
  4. …And use a serrated knife to slice them in half.
  5. One by one, drop the croissants into the egg mixture…
  6. …Flip them over…
  7. …and set them on a plate while you dunk the rest!
  8. Heat a large skillet over medium-low heat, then melt a small amount of butter in the pan.  Add as many croissant halves as will fit, cut side down.  Let them cook for 3-4 minutes.
  9. Flip them over to the other side and cook for 2 more minutes.  Transfer to a plate and repeat with the remaining croissants.
  10. Serve a top and bottom piece together on a pretty plate, with butter, warm syrup, and strawberries and whipped cream.


Serves 8.

  • 12 large eggs
  • Kosher salt and black pepper
  • 0.25 cup grated Parmesan or Pecorino Romano cheese
  • 0.5 cup grated Cheddar or Monterey Jack cheese
  • Dashes of hot sauce (optional)
  • 2 tablespoons butter
  • 1 medium onion, halved and thinly sliced
  • 1 russet potato, baked and cut into cubes
  • 2 cups torn kale leaves or whole spinach leaves
  • 2 large jarred roasted red peppers, thinly sliced
  • 0.25 cup green or Kalamata olives, chopped
  • Fresh fruit
  1. Preheat the oven to 375 degrees F.
  2. In a large bowl, whisk the eggs with salt and pepper.
  3. Add the grated cheeses and stir them to mix them with the eggs.  Set it aside.
  4. In a large ovenproof nonstick skillet, melt the butter over medium-high heat.  Add the onion and cook for several minutes.
  5. Add the potato, sprinkle with salt and pepper, and stir.  Cook with the onion for 2 minutes.
  6. Add the kale or spinach and stir.  Cook for a minute.
  7. Finally, add the roasted red peppers, and olives, stir them in, and arrange all of the vegetables evenly in the pan.
  8. Slowly pour the egg mixture over the vegetables.
  9. Keep the frittata on the burner for 30-45 seconds to set the edges, then put the skillet in the oven.
  10. Bake the frittata for 10-12 minutes.
  11. Slice it into wedges with a long, serrated knife…
  12. …And serve it with cool and fresh fruit.


Makes 3 cups.

  • 2 tablespoons vegetable oil
  • 0.25 cup finely chopped onion
  • 1 tablespoon finely chopped garlic
  • 0.25 cup finely chopped red bell pepper
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 0.25 teaspoon cayenne pepper
  • 0.25 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 1 bouillon cube (beef, chicken, or tomato flavor)
  • 1 tablespoon all-purpose flour
  • 0.5 cup chicken broth
  • 1 15-ounce can tomato sauce
  1. Heat the oil in a medium saucepan over medium heat.  Add the onion, garlic, and bell pepper and cook for 2 minutes.
  2. Add the chili powder, cumin, cayenne pepper, salt, black pepper, and bouillon cube…
  3. …and cook for 2 minutes.
  4. Sprinkle in the flour, stir to combine, and cook the minute for another minute.
  5. Add the broth, and stir to combine…
  6. …then, cook, stirring, for 2-3 minutes.
  7. Add the tomato sauce…
  8. …and 1.5 cups water and bring to a boil.
  9. Cook the sauce for 4-5 minutes.
  10. Let it cool slightly, then use an immersion blender to puree the sauce until completely smooth.


Serves 6.

  • 1 lb. refrigerated fresh pizza dough
  • 2 tablespoons olive oil, divided
  • 2 minced garlic cloves
  • 6 large eggs
  • 0.125 teaspoon kosher salt
  • 4 cups baby spinach
  • 0.25 cup thinly sliced red onion
  • 3 tablespoons balsamic vinaigrette
  • 0.5 cup/2 ounces shaved fresh Parmesan cheese
  • 0.375 teaspoon black pepper
  1. Preheat the oven to 450 degrees F.
  2. Place the dough in a microwave-safe bowl; microwave at MEDIUM 45 seconds.  Let stand for 5 minutes.  Roll the dough into a 14″ circle .  Place on a pizza pan; pierce with a fork.  Combine 1.5 tablespoons oil and garlic; brush over dough.  Bake at 450 degrees F for 14 minutes.
  3. Heat a large nonstick skillet over medium heat.  Add 1.5 teaspoons oil; swirl to coat.  Crack the eggs into the pan; cook 4 minutes.  Sprinkle with salt.
  4. Combine baby spinach, onion, and vinaigrette.  Arrange on crust; top with eggs, cheese and pepper.  Cut pizza into 6 wedges.


Serves 6.

  • 1 lb. refrigerated fresh pizza dough
  • Cooking spray
  • 2 cups sliced cremini mushrooms
  • 1 cup zucchini slices
  • 0.25 teaspoon black pepper
  • 1 medium-sized yellow bell pepper, sliced
  • 1 medium-sized red onion, cut into thick slices
  • 5.5 teaspoons olive oil, divided
  • 1 tablespoon yellow cornmeal
  • 0.33 cup tomato sauce
  • 1 cup/4 ounces shredded part-skim mozzarella cheese
  • 0.5 teaspoon crushed red pepper
  • 0.33 cup part-skim ricotta cheese
  • 2 tablespoons small basil leaves
  1. Position oven rack in lowest setting; place a pizza stone or heavy baking sheet on the rack.  Preheat the pizza stone or heavy baking sheet 30 minutes before baking pizza.
  2. Place dough in a bowl coated with cooking spray.  Let dough stand, covered, 30 minutes or until dough is at room temperature.
  3. Combine mushrooms, zucchini, black pepper, bell pepper, and onion in a large bowl; drizzle with 1.5 teaspoons oil.  Toss.  Arrange vegetables on a jelly-roll pan.  Bake at 500 for 15 minutes.
  4. Punch dough down.  Sprinkle a lightly floured baking sheet with cornmeal; roll dough into a 15″ circle on prepared baking sheet.  Brush dough with 1 teaspoon oil.  Spread sauce over dough, leaving a 0.5″ border.  Sprinkle 0.5 cup mozzarella over sauce; top with vegetables.  Sprinkle the remaining 0.5 cup mozzrella and red pepper over zucchini mix.  Dollop with ricotta.  Slide pizza onto preheated pizza stone or heavy baking sheet, guiding with a spatula.  Bake at 500 degrees F for 11 minutes.  Sprinkle with basil.  Cut pizza into 12 wedges.


Serves 8.

  • 1 whole garlic head
  • 0.5 teaspoon dry yeast
  • 0.33 cup warm water
  • 0.5 cup/2.25 ounces all-putpose flour
  • 0.5 cup/2.375 ounces bread flour
  • 0.5 teaspoon kosher salt
  • 1 teaspoon olive oil
  • Cooking spray
  • 1 tablespoon yellow cornmeal
  • 1 cup/4 ounces shredded part-skim mozzrella cheese
  • 0.25 cup/1 ounce grated Parmigiano-Reggiano cheese
  • 2 teaspoons chopped fresh oregano
  • 0.25 crushed red pepper
  1. Preheat the oven to 375 degrees F.
  2. Remove the white papery skin from the garlic head.  Wrap the head in foil.  Bake at 375 degrees F for 45 minutes, then cool for 10 minutes.  Separate cloves.  Squeeze to extract garlic pulp.  Discard skins.
  3. Dissolve yeast in 0.33 cup warm water in a small bowl and let it stand for 5 minutes.  Weigh or lightly spoon flours into dry measuring cups; level with a knife.  Place flours and salt in a food processor; pulse 2 times or until blended.   Add oil to the yeast mix, stirring with a whisk.  With the food processor on, slowly add yeast mix through food chute; process until the dough forms a ball.  Process for 1 minute.  Turn dough out onto a floured surface; knead lightly 4-5 times.  Place the dough in a large bowl coated with cooking spray, turning to coat the top.  Cover and let the dough rise in a warm place, free from drafts, for 1 hour or until doubled in size.
  4. Increase the oven temperature to 400 degrees F.
  5. Punch the dough down; cover and let it rest for 5 minutes.  Roll dough into a 10″ circle on a floured surface.  Place the on a pizza pan or baking sheet sprinkled with yellow cornmeal.  Spread the roasted garlic evenly over the pizza crust, leaving a 0.5″ border; top with the cheeses, oregano, and pepper.  Bake at 400 degrees F for 12 minutes or until crust is golden.  Cut pizza into 8 wedges.


et cetera