Buttermilk Biscuits with Cardamom Butter & Blueberry Jam April 6, 2020 by Jenny Chang Leave a Comment Buttermilk Biscuits with Cardamom Butter & Blueberry Jam 2020-04-06 18:30:31 Yields 12 Print Biscuits 18.35 ounces all purpose flour 0.4 ounces kosher salt 0.3 ounces granulated sugar 0.05 ounces baking soda 0.4 ounces baking powder 8 ounces unsalted butter, cold and cubed 8 ounces buttermilk, cold Egg Wash 0.75 ounces eggs 0.25 ounces heavy cream Cardamom Butter 4 ounces unsalted butter, room temp. Kosher salt – to taste Cardamom – to taste Blueberry Jam 9 oz frozen blueberries 2 ounces granulated sugar 0.35 ounces cornstarch 0.1 ounces vanilla bean paste ½ lime For the biscuits Stir together the dry ingredients. Add the butter, and cut in until it resembles peas. Stir in the buttermilk, just until it comes together. Roll out the dough to 1” thick. Cut in 4 square. Stack the squares in 1 pile, brushing lightly with water between the layers to stick them together. Reroll to 1” thick. Cut into biscuits, rounds, squares, or triangles. Freeze for 10 minutes, to set the butter. Egg wash. Bake at 425 F for about 20 minutes, until golden brown. For the cardamom butter Method: Stir together all ingredients. Adjust seasoning of salt and cardamom. For the blueberry jam Combine blueberries, sugar, and cornstarch. Cook over medium heat, until the sugar dissolves and berries soften. Bring to a boil. Cook for about 4 minutes, until thickened. Turn off the heat, stir in the vanilla and lime zest. Adapted from Bon Appetit Adapted from Bon Appetit Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Coconut Soufflé Pancakes March 24, 2020 by Jenny Chang 2 Comments Coconut Soufflé Pancakes 2020-03-25 02:10:50 Print Pancakes ¾ cup coconut flour ½ cup tapioca flour ¼ cup almond flour 3 eggs, separated 1 ½ teaspoon xanthan gum 2 cups buttermilk 2 tablespoons sugar 1 teaspoon vanilla Whipped cream 1 cup heavy cream 1 teaspoon coconut extract 2 tablespoons powdered sugar Pineapple ¼ cup fresh pineapple, cut into small cubes ½ tablespoon butter 1 teaspoon brown sugar Pinch salt ¼ cup macadamia nuts, coarsely chopped Maple Syrup For the pancakes In a mixing bowl combine 3 egg yolks and buttermilk, whisk until foamy. Sift in the coconut flour, almond flour and tapioca flour. Using a spatula to fold the dry into the wet ingredients. Add in the xanthan gum and vanilla. Set this batter aside. In a separate bowl whisk the egg whites until foamy. Add in the sugar and whisk until sift peaks form. Slowly fold the whipped egg whites into the batter being careful not to deflate the egg whites. Once the batter is folded together heat a 10” non-stick sauté pan over medium low heat. Add about a tablespoon of the batter to the pan, you should be able to get three pancakes in a 10” pan. Once you make three tablespoon size pancakes go back to the first pancake and put a second tablespoon of batter on the top of the pancake. Repeat for the other two pancakes. Drop 2 teaspoons of water in the middle of the pan and cover the pan with a lid. Allow the pancakes to cook about 6-8 minutes before lifting the lid and turning the pancakes. They should be golden brown before you flip them. After you flip all three pancakes add another 2 teaspoons of water to the pan and cover with a lid. Allow the pancakes to cook another 6-8 minutes. Remove the cooked pancakes to a warm serving plate while you cook more batches of the pancakes. While the pancakes are cooking prepare the caramelized pineapple. In a sauté pan add the butter. Add in the diced pineapple and pinch of salt. Add the brown sugar and stir to coat. Cook the pineapple until it starts to turn golden brown, about 5 minutes. Remove from heat and set aside until ready to serve. To finish the pancakes, make a coconut whipped cream. In a bowl add the heavy cream and whip with a whisk attachment on a stand mixer or with a hand mixer. Once the heavy cream is bubbly add in the powdered sugar slowly. Once all the powdered sugar is added pour in the coconut extract. Whip until peaks form in the cream. Top with cooked pancakes with the caramelized pineapple, crushed macadamia nuts and coconut whipped cream. Finish with a drizzle of maple syrup. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Vegetable and Fontina Frittata November 14, 2019 by Jenny Chang Leave a Comment Vegetable and Fontina Frittata 2019-11-14 23:51:07 Serves 8 Print Ingredients 8 large eggs 4 tablespoons whipping cream 1/2 teaspoon salt, plus a pinch more 1/2 teaspoon freshly ground black pepper 2 tablespoon butter 2 tablespoon olive oil 1 lb. asparagus, trimmed, cut into 1/4 to 1/2-inch pieces 2 tomato, seeded, diced; or canned diced-drained 6 ounces Fontina Cheese, diced Instructions Preheat oven to broil. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the butter and oil in a 12” Toughened Non Stick or 10.25” Cast Iron skillet over medium heat. Add the asparagus and sauté until crisp tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and sauté 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place under the broiler & broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a spatula, loosen the frittata from the skillet and slide it onto a plate. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Ebelskivers May 23, 2019 by Jenny Chang Leave a Comment Ebelskivers 2019-06-20 00:35:53 Print Ingredients 1 cup flour ½ teaspoon baking powder 1 tablespoon sugar ½ teaspoon salt 2 eggs, separated 1 cup milk melted butter Instructions In a medium mixing bowl, combine flour, baking powder, sugar and salt. In another medium bowl, whisk together the egg yolks, milk and 2 tablespoons melted butter. Add the wet ingredients to the dry ingredients. In a clean bowl, whisk egg whites until stiff but not dry. Fold whites gently into batter until incorporated. Preheat an ebelskiver pan over medium heat about 1 minute then reduce heat to low. Brush indentations with melted butter and fill about halfway with batter. Add your add-ins then pour over more batter until very close to top of pan. Cook about 2 minutes until golden brown, then flip quickly using chopsticks or skewers. Cook an additional 2 minutes. Add-in Ideas Jam Cooked fruit Cooked meat (ham, sausage…) Cheese (shredded or soft) Cooked vegetables (asparagus, onions…) Pickles Sun-dried tomatoes Pesto Herbs Nutella Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Mexican Muffin Egg Cups November 8, 2018 by Jenny Chang Leave a Comment Mexican Muffin Egg Cups 2018-11-08 22:58:26 Yields 12 Print Ingredients 8 Eggs 3 tablespoons Milk 1/4 teaspoon Mojo Seasoning Blend* 1/2 teaspoon Salt 1/4 teaspoon Pepper 1/2 Can Green Mild Chilies 4 ounces Chorizo Sausage 3 Green Onions chopped 1/2 cups Finely chopped Red Pepper 1/3 cups Mexican Blend Shredded Cheese Instructions Preheat oven to 375. Whisk together first 6 ingredients. Sauté chorizo sausage until lightly browned. Next add red pepper and green onions and cook another minute. Add cooked sausage to egg mixture and pour into prepared muffin tins. (It is important to spray or line with paper/silicone liners or the eggs will stick.) Top with shredded cheese. Bake for 16-18 minutes until eggs are set. Top with chopped tomatoes and avocado for extra healthy benefit! Optional Garnish Ideas: Chopped Tomatoes, Avocado, Cilantro Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/