After spending a few dreadful days over the winter break in my sad little apartment, I decided to make the most of this long break and for the most part, stay away from Studentenstadt. Tickets back to the States were ridiculously cheap so I decided to visit everyone in Virginia for the first leg of break. At first I wanted to make it a surprise visit but I couldn't keep the secret; we ended up telling everyone except my grandmothers. We had a little family party tonight and they loved the surprise!!
Being back in the States is a little strange!! From the moment the Passport Control Officer at the airport started making small talk with me I began to realize how different these two cultures I have come to know are really quite different. In Germany everything is about order, efficiency, discipline and moderation; it's not at all a bad thing, it's simply different. There no outstanding customer service or small talk, but instead you do what you came to do and you're on your way. In some ways, this has made me appreciate some of the conveniences available in the States and the more natural open-nature of Americans.
One thing I definitely appreciate A LOT more after 6 months is a real-life, full-sized kitchen. Complete with the beloved Kitchen Aid, countless appliances and spacious sink!! Simple Pleasures. I came home to big bags of flour and sugar waiting for me on the counter; seems like someone was awaiting some baked goods, eh? Needless to say, I've been busy since I arrived. Cookies, cakes, soup, quiche, madeleines...
My aunt, Jeannie, gave me this Madeleine recipe back in December. Finally reunited with a full kitchen and madeleine pan, what better time to give this recipe a try?!
I really liked it! Madeleines are a lot of fun and pretty easy to make. You'll need a madeleine pan to make these , yes, yet another pan for your kitchen. If you like them, it's totally worth it. They are really easy to throw together and are really great for guests and especially great with tea. Their claim to fame is, no doubt, the so-called "Madeleine Episode" in the chef d-oeuvre of Marcel Proust, À la recherche du temps perdu; Proust takes a bite of the little scallop-shaped sponge cake involuntarily evokes memories of his childhood.
"No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me. An exquisite pleasure had invaded my senses, something isolated, detached, with no suggestion of its origin. And at once the vicissitudes of life had become indifferent to me, its disasters innocuous, its brevity illusory – this new sensation having had on me the effect which love has of filling me with a precious essence; or rather this essence was not in me it was me. ... Whence did it come? What did it mean? How could I seize and apprehend it? ... And suddenly the memory revealed itself. The taste was that of the little piece of madeleine which on Sunday mornings at Combray (because on those mornings I did not go out before mass), when I went to say good morning to her in her bedroom, my aunt Léonie used to give me, dipping it first in her own cup of tea or tisane. The sight of the little madeleine had recalled nothing to my mind before I tasted it. And all from my cup of tea."
While this recipe isn't for the classic Proust-Acclaimed Madeleine, I'm sure he would have approved. The orange flavor in these little cakes is really nice and they go especially well with Earl Grey (or any other citrus-accented tea). It's a really fast recipe and I think it's pretty easy. Two things to aim for: butter that pan well, really well, and try to have the ingredients at a consistent temperature. The consistent temperature helps with the formation with the bump in the middle madeleines are known for; if it's not gonna happen, no worries. So the madeleines might not be perfect (they very well might be!!), I'm pretty confident there won't be too many left at the end of the day. Okay, on to the recipe!
Orange Blossom Madeleines
Source: Jeannie Goodyear, The Lodge & Club at Ponte Vedra Beach
Ingredients:
- 1 1/2 cups all purpose flour
- 1/2 cup sugar
- 1 1/2 tsp baking powder
- 1/8 tsp salt
- 2 tsp shredded orange peel
- 1 beaten egg
- 1/2 cup milk
- 1/4 cup browned butter (1/2 stick), slightly cooled
- 2 Tbsp frozen orange juice concentrate, thawed
- simple glaze: 1/2 cup powdered sugar + enough milk (about 2 Tbsp) to make the right consistency
Directions:
- Grease the Madeleine pan and preheat the oven to 400 F
- In a large mixing bowl stir together the flour, sugar, baking powder, salt and orange peel
- In a smaller bowl whisk together the egg, milk, butter and orange juice concentrate.
- Gently stir the wet ingredients into the dry. (It should be lumpy, over mixing will take away from the consistency)
- Scoop the batter into the molds, filling about 2/3 full; I used a cookie scoop and the portion seemed pretty much right.
- Bake for about 8 minutes, until the sides are golden. The tops will probably look a little pale.
- Let them cool in the pans for a few minutes then remove to a cooling rack. Dip the scalloped top sides in the glaze and allow to dry.
- They are best served slightly warm.
Bon Appétit!
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