Madeleines

I finally got to taste the madeleines, that were once made famous by french author Marcel Proust in his novel Remembrance of Things Past or, in a more recent translation, In Search of Lost Time. He describes the cake, as he dipped it into a cup of tea and how it triggered his childhoold memories. And if Proust immortalized madeleines, food blogs popularized them more than ever! The delicate shell shapes reveal cakelike cookies with great flavor, that are so easy to make and what I like best about them: they are lactose free. And speaking of memories, I hope that my children will have fond memories of their childhood with images of mom and dad cooking, our kitchen table conversations, and little things like a cake coming out of the oven, or one asking if it is Sunday school day or regular school day... Oh all the fun we have together!

Madeleines
4 oz./120 g (1 stick) unsalted butter, melted and cooled
3 large eggs
3/4 cup granulated sugar
1 tablespoon freshly squeezed orange juice
1 tablespoon finely minced fresh orange zest
1 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of salt

For icing:
7 ounces high quality bittersweet chocolate, coarsely chopped

Instructions:
1. Beat the eggs and sugar in a large bowl until tripled in volume and a thick ribbon is formed when the beaters are lifted. Stir in the orange juice and zest.

2. In a small bowl, whisk together the flour, baking powder and salt until well blended. In alternate turns, fold the flour mixture and cooled butter into the beaten eggs, mixing well after each addition.

3. Cover and refrigerate for 45 minutes. Preheat oven to 375° F/190° C and grease two 12-mold madeleine pans. Dust the molds with flour and pour out the excess. Drop the batter by the tablespoonful into the center of each prepared mold. Bake for 10 to 12 minutes, until the edges are golden brown and centers spring back when lightly touched.

4. Remove the pans from the oven and firmly tap each pan to release the madeleines. Transfer to wire racks to cool. Line two baking sheets with waxed paper and place wire racks in pans.

5. Place chocolate in small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth.

6. Dip each madeleine into melted chocolate, coating bottom third of madeleine. Shake off excess chocolate and place on wire rack. Repeat with remaining madeleines. Let dipped madeleines stand at room temperature for 1-2 hours or until chocolate is set.

Recipe adapted from the kitchen of Diana.

More ideas:

- You can use fresh lime juice and lime zest instead of orange.

- Add 3 tablespoons of unsweetened cocoa powder to the batter and enjoy some chocolate madeleines!
- The first time I baked them, I forgot to refrigerate the batter, but they turned out wonderful anyway!

Waiter There's something in my... English Muffin Bread

I felt like so homesick for English muffins this week that I had to make some. As I did not have the time to make the muffins as they should be, that is, cooked on a griddle, as they are served mostly in the US and England, I baked it and served it with honey whipped butter on top and jelly. This bread is also great with scrambled eggs. I only tried a half recipe, but here I have the whole version. And this is the first time I participate in the event Waiter, there is something in my...


English Muffin Bread
From: Better Homes and Gardens

Cornmeal
6 cups all-purpose flour
2 packages active dry yeast
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
1 tablespoon sugar
1 teaspoon salt
1 recipe Honey whipped butter (optional)

Directions

1. Grease two 8x4x2-inch loaf pans. Lightly sprinkle pans with cornmeal to coat bottom and sides; set pans aside.

2. In a large mixing bowl combine 3 cups of the flour, the yeast, and baking soda; set aside. In a medium saucepan heat and stir milk, water, sugar, and salt just until warm (120 degree F to 130 degree F). Using a wooden spoon, stir milk mixture into flour mixture. Stir in remaining flour.

3. Divide dough in half. Place dough in prepared pans. Sprinkle tops with cornmeal. Cover and let rise in a warm place until double in size (about 45 minutes).

4. Bake in a 400ºF/200ºC oven about 25 minutes or until golden brown. Immediately remove bread from pans. Cool on wire racks. If desired, serve with Honey Butter. Makes 2 loaves (32 servings).

Honey Butter: In a small mixing bowl beat 1/2 cup softened butter and 1/4 cup honey with an electric mixer on low speed until combined. Cover and chill. Makes about 3/4 cup.