Madeleines

About two weeks ago, thinking of Kate and her impending return home from 10 days in France, I took myself to a nearby shop for cooking and baking supplies and bought myself a pan of “special shell-shaped molds” for making madeleines. Then, on the 5th before leaving for an overnight class, and before Bruce headed to the airport to retrieve our wandering offspring, I mixed up the batter and baked these delicious little cakes. I am not proficient with the egg-based batters that require careful folding in of small amounts of sifted flour and a scattering of lemon zest, but they were not too inedible in the end. In addition to folding in flour and lemon zest, the recipe called for pouring cooled melted butter around the edge of the batter and then folding that in. When they were still hot from the oven I sprinkled them with a little granulated sugar. And the consensus is that they are delicious whether true to French cuisine or not! These madeleines are spongy, buttery and lightly sweet, just as they should be.

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About pattiblaine

Raised under the name of Snyder in the upstate NY town of Vestal, I've worked as a typesetter, a fast food salad bar tender, an art reviewer, a waitress, a part-time nanny, and a very-bad-with-phones temp. Once upon a time I was all-but-thesis toward a Masters in Art History. Now I'm just a mom with a lot of fiber squirreled away throughout the house. We call it insulation. In 2013 I completed a life-long learning program at Colgate Rochester Crozer Divinity School, and am a postulant toward the diaconate in the Episcopal Diocese of Rochester, NY. In addition to coordinating volunteers for the soup kitchen, I volunteer as a tutor at a deeply impoverished city elementary school, and am a docent at the Memorial Art Gallery.
This entry was posted in Extracurricular, On the fly (aka from a mobile device), The Joy of Cookies and tagged , , , , , , . Bookmark the permalink.

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