Desserts in the grey cottage have been few and far between of late. Madeleines, though, have such a cachet for me that I couldn't resist making them as a special treat for SB and I. To boot, I found a lovely iced cream recipe in Diana Henry's latest cookbook, A Change of Appetite that I had to try!
So the other afternoon, I used up the lovely little apricots that I'd purchased for the apricot lavender cake that I made last week, made the ice cream and popped it in the freezer for curing. And today ...
I gave the little red mixer a work-out when I made a batch of light citrus-flavoured madeleines. SB is going to dinner at a biking friend's home tomorrow evening, so half of the little French cakes will travel with him in a little tin as his contribution to the meal.
The recipe I used today makes 24 three-inch cakes. The non-stick tin is a pretty perfect pan. What did we do before good non-stick cook ware ?
The cakes turn out of the pan easily and cook to a perfect even golden finish. This recipe was a really good project for today, as I have (no surprise, here) started another quilting project. So the batter was made, chilled for a few hours in the fridge while I sat at the sewing machine. When I needed a break from piecework, I baked up the madeleines and dusted them with confectioner's sugar after they cooled. I love how pretty and delicate they look with the sugar dusting.
And here's the latest project ... a Dresden Plate quilt block ... there will be 42 of these blocks put together to make a queen-sized quilt ... my first ever major appliqué quilting project. It will take me quite a while to get the blocks done, but I think I'll be loving' the modern look when it's finished. The center of each plate will have a black circular disc and the backing of the quilt will be a darker grey than the light grey background of the quilt face. I can't wait to see the finished quilt! If it comes out well, it may be the one I enter in the quilt guild's fall show. Think I can finish it by October ??? I'll be scrambling this summer! Stay tuned!
Anyway ... here are the recipes for the madeleines and ice cream ... summer's on its way. Time for cold treats!
this recipe from Margaret Johnson's tea & crumpets
1/2 c. unsalted butter, melted and cooled slightly
3 large eggs
1/2 c. granulated sugar
3/4 c. all-purpose flour
1/4 c. ground blanched almonds
1/2 tsp. baking powder
pinch of salt
1/3 c. honey
1 tsp. lemon zest
1/ tsp. orange zest
confectioner's sugar for dusting
Making the Cakes:
1. Cream the eggs and granulated sugar for about five minutes in the bowl of a stand mixer.
2. Whisk together the flour, almonds, and baking powder. Add the dry mix to the eggs and sugar and continue beating to make a smooth batter.
3. beat in the melted butter, honey, and pinch of salt. Beat until smooth.
4. Stir in the lemon and orange zests.
5. Cover the batter bowl with plastic wrap and chill for a few hours.
6. Preheat the oven to 325 degrees Fahrenheit and spritz a madeleine pan with cooking spray. If the pan is not non-stick, use some flour to dust the pan.
7. Fill the cavities 2/3 full with just about a tablespoon of batter and bake in the center of the preheated oven for about 20 minutes until the cakes have risen, are bright yellow and slightly golden at the edges.
8. Cool the baked madeleines for a few minutes and then gently turn them from the pan onto a large platter, arrange them, let them cool further, and then dust them with the confectioner's sugar.
9. Prep the pan again and bake the second batch.
Diana Henry's Greek Yogurt and Apricot Ice Cream
with Susan's twist
2 c. fresh apricots, halved and pitted
2 palm-sized strip pf dried mango
1 silver dollar-sized 'coin' candied ginger root
1 1/4 c. apple juice
1/4 c. sugar
1/3 c. water
1 3/4 c. Greek yogurt
1/4 c. creme fraiche
4 tbsp. honey
Making the Ice Cream:
1. Place the apricots, mango, candied ginger root, apple juice, water, and sugar in a small saucepan and bring to a gentle boil. Immediately ... take the pan off the stove, cover snugly and let the fruit and syrup sit overnight to plump and let the dried fruit and ginger root soften.
2. The next morning, turn the mixture into a blender bowl. Puree to a perfectly smooth mix. Add the honey, yogurt, and creme fruit and blend to a smooth mix.
3. Turn into the bowl of an ice cream maker and process to a thick ice cream.
4. Turn the ice cream into a freezer container and cure in the deep freeze for at least four hours or overnight.