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Coconut Soufflé Pancakes

Coconut Soufflé Pancakes
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Pancakes
  1. ¾ cup coconut flour
  2. ½ cup tapioca flour
  3. ¼ cup almond flour
  4. 3 eggs, separated
  5. 1 ½ teaspoon xanthan gum
  6. 2 cups buttermilk
  7. 2 tablespoons sugar
  8. 1 teaspoon vanilla
Whipped cream
  1. 1 cup heavy cream
  2. 1 teaspoon coconut extract
  3. 2 tablespoons powdered sugar
Pineapple
  1. ¼ cup fresh pineapple, cut into small cubes
  2. ½ tablespoon butter
  3. 1 teaspoon brown sugar
  4. Pinch salt
  5. ¼ cup macadamia nuts, coarsely chopped
  6. Maple Syrup
For the pancakes
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Vegetable and Fontina Frittata
Serves 8
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Ingredients
  1. 8 large eggs
  2. 4 tablespoons whipping cream
  3. 1/2 teaspoon salt, plus a pinch more
  4. 1/2 teaspoon freshly ground black pepper
  5. 2 tablespoon butter
  6. 2 tablespoon olive oil
  7. 1 lb. asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
  8. 2 tomato, seeded, diced; or canned diced-drained
  9. 6 ounces Fontina Cheese, diced
Instructions
  1. Preheat oven to broil. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside.
  2. 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.
  3. 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.
  4. 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

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/