Sunny's Kitchen Read Online Free PDF Page A

lemon
    Cooking spray
FOR THE CUSTARD
    1 cup heavy cream
    1 cup grade A maple syrup
    ½ cup buttermilk
    2 scallions, finely chopped (white and green parts)
    ½ teaspoon Hungarian or hot paprika
    ½ teaspoon ground thyme
    1 garlic clove, grated on a rasp
    Kosher salt and freshly ground black pepper
    5 eggs, beaten
    1 rotisserie chicken, skin removed and meat chopped
FOR THE CASSEROLE TOPPING
    2 tablespoons grade A maple syrup, plus more for garnish
    Grated zest of 1 lemon
    2 teaspoons fresh lemon juice
    2 cups French-fried onions, crushed in a plastic bag or with bare hands
    1 Mix the dry ingredients. Sift the flour, baking powder, 1 tablespoon of the granulated sugar, and the salt into a large bowl.
    2 Mix the wet ingredients. In a small bowl, vigorously whisk the egg yolks until smooth, then add the brown sugar, milk, vegetable oil, lemon extract, and lemon zest. Whisk until the brown sugar is dissolved.
    3 Mix the batter. Make a well in the center of the dry ingredients. Pour in the wet mixture and gently stir the batter with a wooden spoon until just combined. Be careful not to overmix the batter. You can also use a hand beater or a stand mixer on low speed just pulsing. In another small bowl, whisk the egg whites until foamy. Add the remaining 1 tablespoon granulated sugar and beat until soft peaks form. Gently fold the whites into the batter.
    4 Cook the waffles. Preheat the oven to 150°F. Heat the waffle iron and coat both the top and bottom surfaces with cooking spray. Pour ¼ to ½ cup batter, depending on the size of the waffle iron, and close. Cook until crisp and golden brown, 5 to 6 minutes, or according to the iron settings. Place the waffles directly on the middle oven rack and toast them until a tap feels more hard than soft, as if they were stale. Once toasted, use the squares as a guide and cut each waffle into its individual squares. Raise the oven temperature to 350°F.
    5 Mix the custard. In a large bowl, whisk together the heavy cream, maple syrup, buttermilk, scallions, paprika, thyme, garlic, and a few grinds of black pepper. Taste and season with 1 or 2 pinches of salt, then add the 5 beaten eggs and whisk to combine.
    6 Assemble the casserole. Add the chicken and waffle squares to the custard and stir. Allow to rest for 10 minutes, stirring here and there, to soak the waffles with the custard. Grease an 8 × 8-inch baking dish with cooking spray. Pour the chicken and waffle mixture into the dish and pat down gently. In a medium bowl whisk to combine the maple syrup, lemon zest, and lemon juice. Add the French-fried onions. Stir to coat, then sprinkle evenly on top of the casserole.
    7 Bake the casserole. Bake until the crust is golden and crispy in parts and the custard is set, 25 to 30 minutes. Allow to cool 10 minutes before slicing and serving with a drizzle of maple syrup.

pb&j pancakes WITHBLACKBERRY SYRUP
    p ancakes were the first breakfast I cooked when I was stationed in Seoul, South Korea. This was the first time in months I had a kitchen. It was shared within my apartment complex, or barracks. I had only a small repertoire of recipes in my head, and pancakes was one of them. Growing up, our family cookbook had sticky pages where there was a recipe for pancakes on one side and waffles on the other. These pancakes were created for a guy I wanted to please; he loved peanut butter and I loved him. This blackberry syrup is very easy to make, and you can swirl it in oatmeal, drizzle it over vanilla ice cream, or put a spoonful in a glass and top it off with champagne. MAKES TWELVE 5-INCH OR 24 SILVER-DOLLAR PANCAKES
    FOR THE PANCAKES
    1 cup all-purpose flour
    1 tablespoon baking powder
    ½ teaspoon kosher salt
    2 tablespoons sugar
    1 egg, beaten
    1 cup plus 2 tablespoons whole milk, plus extra if needed to thin
    2 tablespoons vegetable oil
    ½ cup peanut butter (creamy or crunchy), gently heated to loosen
    1 to 4 tablespoons unsalted butter
FOR THE SYRUP
    2 pints (24 ounces) fresh blackberries
    ¾