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Ebelskivers

Ebelskivers
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Ingredients
  1. 1 cup flour
  2. ½ teaspoon baking powder
  3. 1 tablespoon sugar
  4. ½ teaspoon salt
  5. 2 eggs, separated
  6. 1 cup milk
  7. melted butter
Instructions
  1. In a medium mixing bowl, combine flour, baking powder, sugar and salt.
  2. 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
  1. Jam
  2. Cooked fruit
  3. Cooked meat (ham, sausage…)
  4. Cheese (shredded or soft)
  5. Cooked vegetables (asparagus, onions…)
  6. Pickles
  7. Sun-dried tomatoes
  8. Pesto
  9. Herbs
  10. Nutella
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Mexican Muffin Egg Cups

Mexican Muffin Egg Cups
Yields 12
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Ingredients
  1. 8 Eggs
  2. 3 tablespoons Milk
  3. 1/4 teaspoon Mojo Seasoning Blend*
  4. 1/2 teaspoon Salt
  5. 1/4 teaspoon Pepper
  6. 1/2 Can Green Mild Chilies
  7. 4 ounces Chorizo Sausage
  8. 3 Green Onions chopped
  9. 1/2 cups Finely chopped Red Pepper
  10. 1/3 cups Mexican Blend Shredded Cheese
Instructions
  1. Preheat oven to 375.
  2. 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!
  3. Optional Garnish Ideas: Chopped Tomatoes, Avocado, Cilantro
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Croissant Baked French Toast

Croissant Baked French Toast
Serves 6
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 6 butter croissants, cut into 2cm-thick slices
  2. 8 large eggs
  3. 2 cups cream
  4. 1 cup milk
  5. 2 Tablespoons granulated sugar
  6. 1 Teaspoon vanilla extract
  7. ¼ Teaspoon ground cinnamon
  8. ¼ Teaspoon ground nutmeg
  9. Salt
  10. Optional: berries, carmelized bananas or apples (see note below)
Instructions
  1. Preheat the oven to 180ºC.
  2. Arrange the croissant slices in six mini cocottes, inserting a few slices of banana between each layer and finishing with the bread.
  3. In a large bowl, whisk the remaining French Toast ingredients until blended but not too bubbly. Pour the mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture.
  4. Bake for 10–15 minutes or until the pudding has puffed up slightly and is golden brown.
  5. Spoon optional berries, carmelized bananas or apples* onto each dessert and dust with icing sugar before serving.
Notes
  1. For carmelized bananas or apples, combine the butter and sugar in a saucepan and stir over medium heat until golden brown. Add the sliced bananas or diced apples and stir through for 5 minutes until caramelized.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Savory Spring Dutch Baby

Savory Spring Dutch Baby
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Basic Dutch Baby
  1. 6 eggs
  2. 1 cup whole milk
  3. 1 stick unsalted butter
  4. 1 cup all purpose flour (or use gluten-free flour)
  5. salt and pepper to taste
  6. 2 tablespoons of Gruyere, grated
Spring Toppings
  1. 1 bunch asparagus, sliced into bite-sized pieces
  2. 1 package baby bella mushrooms, sliced
  3. 1 package cherry tomatoes, sliced
  4. 1 cup walnuts
  5. 2 tablespoons of butter
  6. salt and pepper to taste
  7. 1/2 cup herbed goat cheese, crumbled
Basic Dutch Baby
  1. Preheat oven to 425F, placing 12” cast iron pan inside oven. Place stick of butter in the cast iron pan and return the pan to the oven. Meanwhile, blend basic dutch baby ingredients, less the remaining butter, in a high-speed blender. Slowly add the remaining 2 tablespoons of butter to the mixture. Remove the cast iron from the oven and pour the batter into the hot pan, bake for 25 - 30 minutes, making sure not to open the oven door the first 20 minutes.
  2. Spring Toppings
  3. In a hot skillet, add butter and mushrooms. Bring the heat down to medium-high and cook until tender and just golden. Add the asparagus and cook until just tender. Salt and pepper to taste.
  4. Final Touches
  5. When the Dutch Baby is cooked, top it with the vegetables, and walnuts, top with goat cheese. Slice, Serve and Enjoy.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Pepper, Bacon, and Sweet Potato Frittata

Pepper, Bacon, and Sweet Potato Frittata
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Ingredients
  1. 6 ounces thick cut bacon
  2. 2 large potatoes, one sweet and one Yukon gold or Red, cut into small dice
  3. 1 each, yellow, red, and orange pepper, small dice
  4. 1 onion, small dice
  5. Salt & Pepper
  6. 6 ounces arugula
  7. 9 large eggs
  8. 1 cup heavy cream
  9. 1/3 cup finely grated Parmesan Cheese
  10. 3 ½ ounces Goat cheese, crumbled (if desired)
Instructions
  1. Preheat the oven to 425 degrees.
  2. In a large 12-inch skillet, add bacon, rendering fat and crisping bacon. Remove bacon, cool, chop and set aside. To the skillet with the bacon fat, add the potatoes, peppers, and onions. Sauté until translucent, about 10 minutes, seasoning with salt and pepper as you go. Add arugula and sauté until just wilted.
  3. Place the eggs, cream, and Parmesan in a bowl and whisk together to combine. Pour the egg mixture over the potato mixture. Cook the frittata at medium heat for about 10 minutes or until the egg is just about set around the edges.
  4. Top with goat cheese if using and transfer skillet to the oven for final 10-12 minutes to set and brown.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Strawberry Rhubarb Jam

Strawberry Rhubarb Jam
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Ingredients
  1. 2 cups sliced rhubarb
  2. 1 cup fresh strawberries
  3. ¾ cup sugar
  4. 2 tablespoons lemon juice
  5. 1 tablespoon cornstarch
  6. 1 tablespoon water
Instructions
  1. Add rhubarb, sugar and lemon juice to pressure cooker, stir to combine. Set pressure cooker.
  2. Stovetop Pressure Cooker: High 3 minutes / 10-minute release
  3. Electric Instant Pot: Pressure Cook / High / 5 minutes / 10-minute release
  4. Dutch oven, stove top: about 25-30 minutes
  5. In a small bowl, whisk together the cornstarch and water. Add to pressure cooker pot after the rhubarb has cooked and the pressure released. Bring to a boil using the sauté function for electric or medium high flame if stove top, stirring constantly. Jam should thicken. Stir in berries and remove from heat. Jam will continue to thicken as it cools.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Orange Honey Butter

Orange Honey Butter
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Ingredients
  1. 3 sticks of unsalted butter, softened
  2. 1 teaspoon salt
  3. 2 tablespoon honey
  4. The zest of one orange (zest this before juicing into the berries in the parfait)
Instructions
  1. Combine all ingredients in a bowl and stir to combine. Taste and adjust for flavor
  2. Butter can be stored in the refrigerator or freezer. Wrap in parchment, twist on each end, and store in a ziplock bag.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Buttermilk Biscuits

Buttermilk Biscuits
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Ingredients
  1. 2 cups flour
  2. 1 teaspoon salt
  3. 4 teaspoons baking powder
  4. ½ teaspoon cream of tartar
  5. 1 tablespoon sugar
  6. 1 stick butter
  7. 2/3 cup buttermilk
Instructions
  1. Preheat oven to 400 degrees.
  2. Line 2 baking sheets with parchment paper and set aside. In a large bowl, combine the flour, salt, baking powder, cream of tartar, and sugar.
  3. Using a box grater or hand-held grater, grate the butter into the flour mixture. Alternately, use a fork, your fingers, or a pastry cutter to mix the butter into the flour mixture. Combine until the mixture resembles coarse meal.
  4. Make a well in the center and add the buttermilk, combining until just incorporated. The mixture will be crumbly. Turn out the dough onto a lightly floured surface. Use your hands to lightly press together until the dough is 3/4-inch thick.
  5. Using a 2-inch round biscuit or cookie cutter, cut out rounds and transfer them to the prepared baking sheet. Rework the remaining scraps of dough to cut out more rounds until all the dough has been used.
  6. Brush biscuits with heavy cream and bake until golden brown, 10-12 minutes.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Fresh Fruit Parfaits with Homemade Yogurt and Granola

Fresh Fruit Parfaits with Homemade Yogurt and Granola
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Ingredients
  1. Fruit of choice, strawberries, blackberries, blueberries – about 2 quarts
  2. The Juice of one orange
  3. Homemade Yogurt or purchased yogurt (Note: This was made in an multi-use instant cooker. I followed the directions for yogurt in the instruction manual. Do check your own instant cooker directions for potential changes).
  4. 5 c. whole milk
  5. ½ c. yogurt starter – this can be plain purchased yogurt but it must have live cultures
  6. Homemade Granola or purchased granola
  7. 2 cups sliced almonds or chopped pecans
  8. ¾ cup vegetable oil
  9. ½ cup honey
  10. 1 ½ cups small diced dried apricots
  11. 1 cup dried cranberries
  12. 1 cup golden raisins
Homemade Yogurt
  1. Using the slow cooker feature, heat milk to 180 degrees (you will need a thermometer for this).
  2. Once the milk reaches 180, remove the insert from the instant pot and put it in a cold-water bath until the milk cools to 110 degrees. Remove from the water bath, put the insert back in the base and whisk in the starter. Put the lid on the instant pot, set the knob to steam and lock the lid. Press the yogurt feature and the timer should set to 8 hours. Press start. When the time has elapsed, remove the lid and pour the yogurt into a colander lined with cheesecloth or a flour sack dish towel. The whey will separate and thicken the yogurt. Drain until desired consistency is reached. The yogurt will continue to thicken in the refrigerator. Put yogurt into containers and refrigerate.
Homemade Granola
  1. Preheat the oven to 350 degrees. Toss the oats, coconut, and almonds together in a large bowl. Whisk together the oil and the honey in a small bowl. Pour the liquids over the oat mixture and stir until all the oats and nuts are coated. Pour onto a large baking sheet lined with parchment paper. Bake, stirring occasionally with a spatula until the mixture turns a golden brown, about 45 minutes. Remove the granola from the oven and allow to cool, stirring occasionally.
  2. Add the apricots, dried cranberries, cherries and raisins.
  3. Pour juice over fruit and let sit for a few minutes
  4. To Serve: In individual ramekins, ladle fruit. Top with a dollop of yogurt and a handful of granola. Enjoy!
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Simple Crepes

Simple Crepes
Yields 9
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Ingredients
  1. 1 cup flour
  2. 1 tablespoon sugar (only for sweet crepes)
  3. ¼ teaspoon salt
  4. 1 ½ cups whole milk
  5. 4 large eggs
  6. 3 tablespoons butter, melted, and more for brushing
Instructions
  1. In a blender, combine flour, sugar, salt, milk, eggs, and 3 tablespoons of melted butter.
  2. Puree until mixture is smooth and bubbles form on top (30 seconds). Let batter sit at room temperature at least 15 minutes (or refrigerate up to 1 day, whisk before using).
  3. Heat a 12” crepe pan over med. heat. Brush with some melted butter. Add 1/3 cup batter and swirl to completely cover the bottom of the pan. Cook until the underside of the crepe is golden brown, 2-3 minutes.
  4. Loosen the edge of crepe with a silicone spatula, then, with your fingers, quickly flip the crepe. Cook 1 minute more. Slide out of pan and repeat with remaining batter.
Notes
  1. Makes about 9 crepes
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/