Saturday is always a busy day for us as we attend church service in the evening and thereafter, host our small group. Yesterday, it got really exhausting since we had a wedding lunch to attend. Thankfully the food was good and little Faith did not act up.
Made our way to the hotel and took a snapshot of this. I would never take blue skies for granted again after the recent haze experience.
I was brought up with the belief that we should always make our guest(s) feel welcome and ‘full’ as a host so no matter how tired or busy the day could be, I would try to make it a point to bake something for the small group. A few days ago, I finally got my hands on the madeleine pan and well, you guess it right, I made honey-spiced madeleines for my guests. The recipe is taken from my favourite cookbook author, Dorie Greenspan. Since this recipe requires you to chill the batter for at least 3 hours, I prepared that early in the morning and I just need to bake them in the oven when I got back home in the afternoon.
It was easy to make and the madeleines found their way into my guests’ stomachs quickly so maybe they were good?
Recipe taken from about.com
- 3/4 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground cloves (or a little less, if you prefer)
- Pinch of salt
- Pinch of freshly ground black pepper
- 1/3 cup sugar
- Grated zest of 1/2 orange
- 2 large eggs, at room temperature
- 2 Tbs. honey
- 1 tsp. pure vanilla extract
- 6 Tbs. (3/4 stick) unsalted butter, melted and cooled
- Confectioners’ sugar, for dusting
1. Whisk together the flour, baking powder, spices, salt, and pepper.
2. In the bowl of a stand mixer or in a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and fragrant. Fit the stand mixer with the whisk attachment or use a hand mixer or a whisk; add the eggs to the bowl and beat until the mixture is light colored, fluffy, and thickened, about 2 minutes. Beat in the honey, then the vanilla. Switch to a rubber spatula and very gently fold in the dry ingredients, followed by the melted butter.
3. You can use the batter now, but it’s better if you give it a little rest. Or, for real convenience, you can spoon the batter into buttered-and-floured madeleine molds, cover, and chill, then bake the cookies directly from the fridge. (See below for instructions on prepping the pans.) Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or overnight.
4. When you’re ready to bake, center a rack in the oven and preheat the oven to 200C. Butter 12 regular madeleine molds (or 36 mini-molds), dust them with flour, and tap out the excess. (If you have a nonstick madeleine mold, butter and flour it or give it a light coating of vegetable cooking spray. If your pan is silicone, you can leave it as is or, just to be sure, give it a light butter-and flour coating.) Place the pan on a baking sheet and spoon the batter into the molds, filling each one to the top.
5. Bake large madeleines for 11 to 13 minutes and minis for 8 to 10 minutes, or until they are golden and the tops spring back when prodded gently. Remove the pan from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just warm or room temperature.
6. Just before serving, dust with confectioners’ sugar.