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Marcel's Culinary Experience

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Baked Goods

Rosemary Fig Bread

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Rosemary Fig Bread
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Ingredients
  1. 1 1/2 cups all-purpose flour
  2. 3/4 cup whole wheat flour
  3. 2 teaspoons baking powder
  4. 1 teaspoon baking soda
  5. 1 teaspoon kosher salt
  6. 1/4 teaspoon fresh black pepper
  7. 3 large eggs
  8. 1/2 cup whole milk
  9. 6 tablespoons butter, melted
  10. 3/4 cup fig preserves
  11. 4 teaspoons chopped fresh rosemary
  12. 1/2 cup chopped walnuts
  13. 1/2 cup grated cheddar cheese
Instructions
  1. Preheat oven to 350 F. Grease and flour the inside of 3 mini loaf pans (5.5 x 2.5 x 2).
  2. In a large mixing bowl, mix together all dry ingredients. In a separate bowl, whisk together the eggs, milk, butter and fig preserves. Stir into the dry ingredients. Add rosemary, walnuts and cheese, then fold to combine. Do not over mix the batter.
  3. Pour the batter into the mini loaf pans and spread evenly. Bake uncovered 38 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  4. Remove from the oven and let cool in the pan for 15 minutes, then turn out onto a rack to cool completely. Serve with butter and additional fig preserves.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Brazilian Cheese Bread

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Brazilian Cheese Bread
Yields 36
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Ingredients
  1. 4 large Eggs
  2. 2 cups grated Parmesan cheese
  3. 2 cups tapioca flour (recommend Bob's Red Mill)
  4. 1 1/4 cup whole milk
  5. 1/2 cup vegetable oil
  6. 1/2 tablespoon kosher salt
Instructions
  1. Preheat the oven to 375 degrees.
  2. Coat a 24 mini muffin pan with non-stick cooking spray. Mix eggs, cheese, tapioca flour, milk, oil and salt in a blender for 30 seconds at medium speed until a smooth batter is formed. Pour batter into muffin tin - filling to the top of each. Bake for 20 minutes or until light golden color and doubled in size.
  3. Serve with your favorite fig spread.
Notes
  1. Grilling the Brazilian Way by Evandro Caregnato
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Lemon Curd

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Lemon Curd
Yields 2
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Ingredients
  1. 6 eggs
  2. ¾ cup sugar
  3. 1 tablespoon finely grated lemon zest (from 1 lemon)
  4. ¾ cup fresh lemon juice (about 4 lemons)
  5. 8 tablespoons (1 stick) butter, cut into pieces
Instructions
  1. In a medium saucepan, whisk eggs, sugar and zest to combine. Whisk in lemon juice; add butter.
  2. Cook lemon mixture over medium heat, stirring constantly, until thickened, 7-9 mins. Immediately pour through a fine-mesh sieve into a bowl. Press plastic wrap directly on surface of curd and refrigerate until cool, at least 2 hours and up to 10 days.
  3. Note: to make lime/orange/grapefruit curd, replace juice and zest in equal amounts to recipe.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Lemon Cream Scones

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Lemon Cream Scones
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Ingredients
  1. 3 cup flour
  2. 8 tablespoons cold unsalted butter, cut into small cubes
  3. 1/3 cup sugar
  4. 1 tablespoon baking powder
  5. ¼ teaspoon salt
  6. ¾ cup heavy cream, plus 3 tablespoons for egg wash
  7. 2 large eggs, and 1 more for egg wash
  8. 2 tablespoons finely grated lemon zest
  9. 1 teaspoon vanilla or vanilla bean paste
  10. 1 1/2 teaspoon lemon paste
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment. In a food processor or large bowl, combine flour, butter, sugar, baking powder and salt.
  2. Blend in butter until mixture resembles a coarse meal.
  3. In a separate bowl, whisk together ¾ cup cream, 2 eggs, lemon zest, and vanilla. Add cream mixture to flour mixture and mix just until incorporated. Turn onto a floured work surface and form into a flat disc, about 8” across for large scones; or form 2 discs about 4-5” across each for smaller scones. Cut each disc into 8 wedges and transfer to baking sheet.
  4. In a small bowl, whisk together the remaining egg and the 3 tablespoons of cream to make an egg wash. Brush scones with the wash and sprinkle with sugar. Bake until tops or golden brown and firm, 20-25 min.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Quinoa Breakfast Cookies

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Quinoa Breakfast Cookies
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Ingredients
  1. 1 1/2 cups white whole wheat flour
  2. 1 teaspoon kosher salt
  3. 1/2 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/2 cup (1 stick) unsalted butter, room temperature
  6. 1/4 cup sugar
  7. 1/4 cup (packed) light brown sugar
  8. 1/4 cup honey
  9. 2 large eggs
  10. 1 teaspoon vanilla extract
  11. 1/2 teaspoon almond extract
  12. 1 cup cooked quinoa, cooled
  13. 1 cup old-fashioned oats
  14. 1 cup dried cherries
  15. 1/2 cup slivered unsalted almonds
Instructions
  1. Preheat oven to 375°. Line 2 baking sheets with parchment paper.
  2. Whisk flour, salt, baking powder, and baking soda in a medium bowl. Using an electric mixer, beat butter, both sugars, and honey in a large bowl until light and fluffy, about 3 minutes. Add eggs and extracts; beat until pale and fluffy, about 2 minutes.
  3. Beat in flour mixture, 1/2 cup at a time. Stir in quinoa, oats, cherries, and almonds. Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1” apart. Bake cookies until golden, 12–15 minutes. Transfer cookies to a wire rack and let cool.
  4. DO AHEAD: Store cooled cookies airtight at room temperature for 1 day, or freeze for up to 1 month.
Notes
  1. Source: Bon Appetit
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/