Cointreau / holiday / Sober Sunday / Triple Sec

Sober Sunday: Diwali Madeleines

Late October is a great time for food…between harvest season, the onslaught of pumpkin everything, Oysterfest, and widely available candy corn, there is much deliciousness to be had.  Late October also brings Diwali, the Hindu festival of lights.  In my universe, Diwali is always celebrated with a dinner of ridiculous proportions, ridiculously delicious recipes from the cookbooks of my friend Kunur’s family, and a quest for goat meat.

This year was the first time I was not playing sous chef so I had time to make a dessert.  My mother’s go to for sweets after an epic meal were always madeleines, those simple, fluffy shell shaped cakes.  But madeleines didn’t really fit into the cuisine.  They’re kinda…French.  Doctored with citrus and cardamom, however, they felt like appropriate fusion food to join in the family recipe feasting.   Oh, and there is a boozy modification below, should you want one.

Orange Cardamom Madeleines

The secret to madeleines is the order of combining ingredients, and not over-mixing the flour.  These should be done by hand, never with an electric mixer

For the madeleines

  • 1/2 cup of melted unsalted butter (1 stick)
  • 3 eggs
  • 2/3 cup sugar
  • 2 teas vanilla
  • 3/4 cup plus 2 tbs flour
  • 1 teas baking powder
  • 1/4 teas salt
  • 1 teas orange zest
  • 3/4 teas ground cardamom
  • 1/4 teas nutmeg
  • 1/4 teas cinnamon

For the glaze

  • 1/8 cup orange juice squeezed from the zested orange.  Eat remaining orange.  (for boozy baking, substitute with 1 Tbs orange juice and 1 Tbs Cointreau or Triple Sec)
  • 1 teas orange zest
  • 3/4 cups confectioners sugar

Preheat oven to 350 degrees.

Melt butter.  Brush madeleine pans with melted with butter.  Set both aside.

In a large bowl, beat eggs; add sugar gradually and beat until smooth.  Add vanilla.

In a separate bowl, sift flour with salt and baking powder and spices and zest.  Gradually add to egg mixture.

Fold in melted (not hot) butter with a rubber spatula until just blended.

Fill pans about 2/3s full and bake for 7 to 10 minutes until edges are golden and cakes spring back when pressed.

Remove immediately from pans and allow to cool.

Meanwhile, mix confectioners sugar, juice and zest in a small bowl.  Glaze should be thick.  Brush onto madeleines.   Let glaze set at least 15 minutes before serving/packaging.

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