On holiday mornings my job was to make a creative breakfast. This recipe comes from Hawaii and as a treat Christmas or New Year’s morning I will make a batch.
Pancakes with Macadamia Nut Sauce
1. c. macadamia nuts
1 T. butter
2 T. flour
1 c. whole milk
3 T. sugar
tsp. kosher salt
2" vanilla bean, sliced lengthwise and seeds scraped out - or 2 TSP vanilla extract
3/4 tsp. lemon juice
6 fresh bananas- preferably overripe, mashed
Pancake Mix (follow instruction and ingredients to serve four- make pancakes separately from this next recipe)
Process the macadamia nuts in a food processor until finely ground. Spoon the nuts into a medium saucepan and fry over medium high heat for 5 min or until fragrant. Lower heat to medium and add the butter, stirring until melted. Stir in flour and cook 1 min. Slowly pour in milk and cream, constantly whisking the whole time. Scrape the seeds out of both vanilla pod halves. Add sugar, salt, vanilla seeds, and vanilla pod to the pan. Cook 5 min or until thickened, stirring constantly. Stir in lemon juice. Pour sauce through a fine strainer into a serving dish. Serve warm.
Serve over ice cream or banana pancakes
Baked Stuffed Clams
Chef Eric Williams - Personal Chef
Coming from the Boston area, we love clams, oysters and quahogs stuffed; especially around the holidays
1 dozen littleneck clams, scrubbed
1 cup Italian bread crumbs
2 cloves garlic, smashed and chopped
3 tablespoons finely chopped fresh oregano leaves
2 tablespoons finely chopped Italian leaf parsley
Pinch crushed red pepper flakes
2 to 3 tablespoons EVOO
Approx. 3/4 cup chicken or clam stock
½ pound black forest bacon- cooked but not browned
Lemons cut into small wedges
Preheat the oven to 450 degrees F.
Place the clams on a sheet tray and put them in the preheated oven for 2 to 3 minutes or until the clams just begin to open. We don't want to cook the clams, we just want them to open a little.
Using a butter knife pry the clams open and remove the top shell and discard. Completely pull the clam away from the bottom shell and place it back in the bottom shell. This will allow for easy eating.
Preheat the broiler and adjust the rack to the top shelf.
In a bowl, combine the bread crumbs, garlic, parsley, oregano, crushed red pepper and some salt. Add the olive oil and stir until well combined. Add stock until the mixture is quite wet. Taste to check the seasoning, add more salt if needed.
Pack each clam full of the bread crumb mixture. Top with 1 inch sliced bacon partially cooked Pack the bread crumbs down and really secure the edges to keep the clams moist.
Place the clams on a sheet tray and add about 1/2 cup of water to the tray to also keep the clams moist. Put the tray under the broiler for 5 to 6 minutes or until the bread crumbs are nice and brown and crispy.
Serve Hot with lemon wedge garnish.