I have been wanting a madeleine pan ... now it looks like I have to get one


http://www.npr.org/templates/story/s...1315387&ps=bb1

When presented with something chocolate, oval-shaped and dusted with
confectioner's sugar, they tend to just dig in, no questions asked. This
certainly was the case with the chocolate madeleines my father prepared for
me and my classmates when I was in grade school. Like sweet potatoes on
Thanksgiving and hot fudge sundaes in summer, the madeleines were something
I grew to find delicious, festive and, on certain occasions, entirely
expected.

"Woolstitcher" > wrote in message
...
>I have been wanting a madeleine pan ... now it looks like I have to get one
>
>
> http://www.npr.org/templates/story/s...1315387&ps=bb1
>
> When presented with something chocolate, oval-shaped and dusted with
> confectioner's sugar, they tend to just dig in, no questions asked. This
> certainly was the case with the chocolate madeleines my father prepared
> for me and my classmates when I was in grade school. Like sweet potatoes
> on Thanksgiving and hot fudge sundaes in summer, the madeleines were
> something I grew to find delicious, festive and, on certain occasions,
> entirely expected.


Thanks, I also like the lemon curd recipe.


--
Old Scoundrel

(AKA Dimitri)

"Dimitri" > wrote in message
...
>
> "Woolstitcher" > wrote in message
> ...
>>I have been wanting a madeleine pan ... now it looks like I have to get
>>one
>>
>> http://www.npr.org/templates/story/s...1315387&ps=bb1
>>
>> When presented with something chocolate, oval-shaped and dusted with
>> confectioner's sugar, they tend to just dig in, no questions asked. This
>> certainly was the case with the chocolate madeleines my father prepared
>> for me and my classmates when I was in grade school. Like sweet potatoes
>> on Thanksgiving and hot fudge sundaes in summer, the madeleines were
>> something I grew to find delicious, festive and, on certain occasions,
>> entirely expected.
>
>
> Thanks, I also like the lemon curd recipe.
>
>

I think I"m going to give that a try. I love Lemon curd ... and at $8 a jar
.... I can never bring myself to buy it.

Woolstitcher wrote:

>> Thanks, I also like the lemon curd recipe.
>>
>>
>
> I think I"m going to give that a try. I love Lemon curd ... and at $8 a jar
> ... I can never bring myself to buy it.
>
>
Oh do. Lemon curd is dead easy to make.... and way easy to eat!

Woolstitcher wrote:

> I think I"m going to give that a try. I love Lemon curd ... and at $8 a jar
> ... I can never bring myself to buy it.

Charlotte's recipe is the best lemon curd I've ever had:

http://loveandcooking.blogspot.com/2...oms-lemon.html

Serene

Woolstitcher > wrote:

> http://www.npr.org/templates/story/s...1315387&ps=bb1
>
> When presented with something chocolate, oval-shaped and dusted with
> confectioner's sugar, they tend to just dig in, no questions asked.

Have you ever tasted real madeleines? To desecrate and upset the taste
of the very-lightly-lemon-flavoured, beautifully balanced, deliberately
understated madeleines with what is, in the context, crude and rude,
"look-at-me!" chocolate, is yet another example of people with obviously
a total lack of discerning tastebuds hell-bent on "improving" on a
perfection. Disgusting.

Here, make real madeleines instead, with the recipe from _The Food
Lover's Guide to Paris_ by Patricia Wells, eat a couple, dipping them in
tea or lime-blossom tisane and all the things past will come unravelling
before your eyes...

Victor

Madeleines
Lemon Tea Cakes

4 eggs
1 cup (200 g) sugar
Grated zest (peel) of 2 lemons
1 3/4 cups (225) all-purpose flour (do not use unbleached flour)
3/4 cups (6 ounces; 185 g) unsalted butter, melted and cooled, plus 1
tablespoon (1/2 oz; 15 g) unsalted butter, for buttering _madeleine_
tins

1. Place the eggs and sugar in a large bowl, then using a whisk or
electric mixer, beat until lemon colored. Add the zest. Fold in the
flour, then the 3/4 cup butter.

2. Refrigerate the batter for 1 hour.

3. Preheat the oven to 375°F (190°C).

4. Butter the _madeleine_ tins, then spoon in the batter, filling each
well about three-fourths full. Bake 10 to 12 minutes, or until
_madeleines_ are golden brown.

5. Remove the _madeleines_ from their tins as soon as they're baked and
cool them on a baking rack. Note: Wash tins immediately with a stiff
brush and hot water but no detergent, so they retain their seasoning.
The _madeleines_ are best eaten as soon as they've cooled. They may,
however, be stored for several days in an airtight container.

Yield: Thirty-six 3-inch (8-cm) _madeleines_