We welcomed Spring with this!
Eight inches or so of snow on that first day of Spring
the week leading up to Spring was warm, unseasonably warm
but on Thursday -- the Eve of the Spring Equinox
it turned colder and rainy
But on March 20, the sun came out and it warmed up
And we celebrated!
With tea in the garden
The first garden tea of 2015!
A simple tea of strawberry madeleines
for to us Spring signifies strawberries
(although Prairie strawberries aren't ready till May)
the silver pot
and the best blue and white tea ware
because it was a celebratory tea!
Madeleines filled with strawberry puree
and sprinkled with powdered sugar
And a few strawberries on the plate
Tea in the garden
On the prairie
On the first day of Spring!
The first of many garden teas this year!
The madeleines are good and simple!
1 1/2 c. flour
1 t. baking powder
1/2 t. salt
3 eggs, lightly beaten
1 cup sugar
1 t. lemon zest
1/2 c. strawberry puree (1 cup strawberries with 1 T. sugar whizzed in a blender)
9 T. butter, melted and cooled
red food color (optional)
1/2 t. strawberry flavor (optional)
Preheat oven to 350. Grease two 12 whole madeleine pans with butter or non stick spray. (Or you can use mini muffin pans or muffin tins)
Mix flour, baking powder and salt together and keep aside.
In a bowl of the mixer with the paddle attachment, beat the sugar with the lemon zest. Once the sugar is fragrant, add the eggs and beat until light and ribbon like, about 5 to 8 minutes. Fold in the flour, a little bit at a time. Add the melted butter and mix until well combined. Add the strawberry puree, flavoring and coloring (if using) and mix gently until well combined.
Chill for at least 30 minutes.
Remove from the fridge after 30 minutes. Drop by spoonfuls into the madeleine pans. Place in the center of the oven for 15 to 20 minutes until madeleines and risen and firm. Cool on a wire rack and dust with powdered sugar before serving.