We made some Christmas treats yesterday…our salted caramels but with Espresso Salt from The Filling Station (that Alex so kindly brought us from Chelsea Market for Christmas – Danke!). Here is a little picture to show what a sweet gift they will make! Happy Christmas!
Category Archives: Kitchen Things
Music: Don’t Fear the Reaper – Blue Oyster Cult
I’ve always wanted to try Madelieines. I always thought they were something too difficult to perfect in the home. But thank goodness for my trusty guide through Parisian pastry, The Sweet Life of Paris (and a thank you to David Lebovitz for moving to France). We recently purchased a Madeleine pan having always wanted one (does food that requires special tools intimidate you? – It intimidates me…).
There is a longstanding debate on whether or not to include baking powder in ones Madeleines (I did). It has nothing to do with affecting the taste, just the appearance. That signature “bump” is not necessarily historically accurate and when you speak with Frenchies, they might disagree about the bulbous shape an American Madeleine has taken on (I sense a social commentary brewing). It is entirely up to you if you want a pregnant Madeleine.
We made these little treats for our Massachusetts road trip. I was shocked by how good they were straight out of the oven – so spongy and sweet. Admittedly, they didn’t really taste the same a day later, but they were still good dipped in rich hot chocolate while sitting in a cozy 17th century home in New England (jealous?). Here are the sweet results!
What you’ll need:
3 large eggs, at room temperature
2/3 cup granulated sugar
1/8 teaspoon salt
1 1/4 cup flour
1 teaspoon baking powder (optional)
zest of 1/2 a lemon
9 tablespoons unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds
- Preheat the oven to 425 degrees
- Melt butter in a small pot.
- Brush the indentations of a madeleine mold with melted butter. Dust with sifted flour, tap off any excess, and place in the freezer.
- Let the rest of the butter cool to room temperature.
- Using an electric or hand held mixer, whip the eggs, granulated sugar, and salt for 6 minutes until frothy and thickened (seriously, that long)
- Spoon the flour and baking powder, if using, into a sifter or mesh strainer and use a spatula to fold in the flour as you sift it over the batter.
- Add the lemon zest to the room temperature butter, then teaspoon the butter into the batter, a few spoonfuls at a time. Continue folding to incorporate the all butter.
- Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.)
- This is kinda the tough part. Remove Madeleine pan from freezer and add enough batter in the center of each indentation to fill it 3/4 of the way. Do not spread it.
- Bake for 9-10 minutes or until the cakes are golden brown around the edges nearest the pan.
- Remove from the oven and tilt the madeleines out onto a cooling rack.
- Eat immediately.
from Brooklyn Plated. We’re going on a culinary adventure through Ipswich and Salem MA this weekend. We plan to take part in the witch trial reenactments – I can hardly contain my excitement.
How great is that platter?? My friend Emily sent it to us for an anniversary gift, which falls around the same time as Plated’s anniversary too!
The General Greene, 229 dekalb ave. brooklyn, ny 11205 tel.(718) 222-1510
Hi all…did you know The General Greene has a grocery?? I went to the restaurant yesterday only to find the back of the space totally revamped. I spoke with Tina, the manager, and she let me know they will be converting the entire stock in this four month old space to feature – get this – only local items. It’s a small space but well stocked. There is a selection of cheeses and meats, local produce, a large selection of Asian ingredients, and some semi-prepared foods (made specifically for small spaces and few eaters – genius!) Stay tuned because it will soon be a CSF stop. It will also serve as a pre-order pick up space for a certain local/sustainable focused butcher shop. 😉
Yesterday I posted the classic Seaseme Street segment with the little girl making her way to the grocery store while trying to remember her mother’s grocery list. Well, yesterday morning, James was that little girl. We decided on Sunday pancakes but didn’t have the milk, butter or eggs to make it. So off he went to the market to gather the things we needed most.
In honor of the first day of Hanukkah, we made latkes and applesauce. We did this the same night we continued to decorate our Christmas tree…you know, the one adorned with Tibetan prayer flags? That’s what happens when you have a MA in multicultural education (I promise you I am mocking myself. Actually, I’d be shamed if any of my colleagues knew we did that – it’s a very dated educational tactic to include only celebrations in your multicultural exploration).