Proust may have made Madeleines famous but tonight we made them fun!!!
Tons of Classic Madeleines cooling . . .
And tons of Barefoot Contessa's Coconut Madeleines which were a gift to class attendees . .
At the store, the recipes, the madeleines . . .
And madeleine pans for sale . . .
Classic Madeleines awaiting tasting . . .
Classic Madeleines dipped in chocolate ganache -- the class thought that only made them better!
Earl Grey Madeleines -- I showed the class how to make these .. . then we baked them, and then they got to taste them!!!
The Corn Madeleines -- madeleines only in shape for they're made from a Jiffy Mix -- the class was pleasantly surprised by the taste of these wonderful savory madeleines.
So many times when I have ladies to lunch, I'll bake these corn madeleines to go along side the quiche or chicken dish that I'm serving. They're easy and the shape makes them a conversation piece!
I've always adored cooking classes and it is so fun teaching them. I'll be doing another in February -- Beef Bourguignon.
It's Friday and I'm joining Michael at Designs by Gollum for Foodie Friday.
16 comments:
Loved this post Martha. BTW, Dorie has a recipe for madelines that are a little different also, Honey Spiced Madelines on p. 408. I marked it because I want to make them over the weekend. Didn't you do some madelines at some point with fresh herbs? Maybe with lavender and did you use your own dried lavender? I am working on my presentation for garden circle on growing herbs and their unlimited uses in April. Will be taking some foods that I have made at home for them to sample with the hopes that it will be encouraged them to grow herbs.
Carolyn
I had NO idea there were so many possibilities with "Madeleines"! I'm sure EVERYONE felt their time and $ well-spent!
I wish I were close by I love taking cooking classes. Just being with the other classmates you learn alot.
they look good
cathy
Carolyn -- Dorie's "Baking With Dorie" book's recipe for the Earl Grey Madeleines has variations using the lavender and orange/rosemary (my favorite). And yes, I've baked both before. I always think it is fun in cooking with herb presentations to put herbs into something unexpected (like a madeleine, a cake or a cookie!). I wish I could come to your presentation in April!
I think these are the nicest treats to serve. They are delicious in their simplicity and are delicately beautiful. I've never thought to use them for cornbread. What a great idea!
Best,
Bonnie
Charming ideas here. I've never even heard of the corn madeleines, and the idea of serving them with quiche is brilliant.
Thanks Martha, I had not read the entire recipe for the Earl Gray Madelines yet. I think the orange/rosemary madelines will be exactly one of the things I take for that presentation.
Carolyn
I used to make madelines with no problems, in a pan I brought from France. Last year I bought one of those new silicone ones to try. It didn't allow the dear little fellows to brown and I was very disappointed. They tasted OK, but looked sickly and pale. I dusted the well with powdered sugar and sent them along with my daughter who had requested some to take to a French colleague in her office.
Have you or anyone of your readers/students had any luck with silicone baking molds?
Priscilla-- I'm old fashioned and have never boughten one of the silicone pans for anything. I like buttering and flouring pans and if you do it right, things don't stick!!! (although I must admit that I'm a silpat girl -- they are wonderful to line cookie sheets with).
Thanks for your input on the silicone pans -- I never thought about them not browning.
Martha,
These are wonderful. I haven't made them for years. I hope I still have the pan because I would like to make some again.
Great post.
Carol
Martha,
WoW! Seeing what I missed! I would have enjoyed this class so much! My favorite would have been those sprinkled with powdered sugar! YUM!
Beautiful post. Know the ladies were blessed with your presentation and tasting of this wonderful food art!Thanks for posting!
Fondly,
Pat
Martha....I love Madelines but haven't made them in such a long time. But I think you have inspired me.
Great post!Thanks for sharing :-)
Martha, your blog always seems to be an opportunity for me to learn something new. It looks like madelines are a very versatile medium! Thanks for posting this.
Ben
http://kissthecook-ben.blogspot.com/
How fun it would have been to be in your class - everything looks fun and lovely!
Martha, I really enjoyed this post. Aren't madeleines just the best? I have a blue cornmeal version that I like to make and use as appys or with soup. Wish I could come to one of your classes!!
http://stonegable.blogspot.com/2011/01/how-to-eat-artichoke.html
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