Every afternoon at half past three I stop for tea. Tea is a "moveable feast" for we take tea inside and out, front and back.
|Two comfy chairs on the front porch|
This afternoon, it was warm but not all that warm. Since the porch faces east, it's often a good place for afternoon tea for it is shady.
Two wicker chairs with a table between -- the table is important for that glass of tea one often takes to the porch or, in this case, the whole tea tray.
|Tea for Two|
When temperatures soar, our afternoon tea is often served iced. A refreshing break to whatever chore we've been doing.
|A little silver pitcher holds more tea|
Of course, there has to be a nibble. I've made madeleines again. These are plain lemon ones from Laura Calder (whom I found in Canada when I picked up one of her cookbooks at Costco. Then, once we got satellite TV and the Cooking Channel, I found her wonderful cooking show.
|Madeleines are one of my favorite tea treats|
These aren't as lemony as last week's lemon and lavender madeleines. But they taste more like a "real" French madeleine. Denser and more like a pound cake. They are easy to do for you don't have to use your mixer! And they make two dozen!
LAURA'S LEMON MADELEINES
1 cup plus 2 T. flour
1/2 t. baking powder
2/3 cup + 1 T. butter
1/2 cup + 2 T. sugar
1 T. brown sugar
1 T. honey
Zest of 2 lemons
Grease madeleine tins and set in freezer. (I did this). Heat the oven to 400.
Sift together the flour and baking powder. Melt the butter and stir in the sugar and honey. Lightly beat the eggs and temper them into the butter mixture. Whisk into the flour to make a smooth batter. Pour into the moulds and bake until the cakes are puffed up, golden around the edges and cooked through, 10 to 12 minutes, without opening the door during cooking.
I've enjoyed baking madeleines the last two weeks that I'm now looking at financier molds. Those look like delicious little cakes as well. And I found a pan at Fante's. I just have to order it!