Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Rosemary and Parmesan Madeleines

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Rosemary and Parmesan Madeleines Empty Rosemary and Parmesan Madeleines

    Post by Lobo Fri 29 Jan 2016, 6:55 pm

    Rosemary and Parmesan Madeleines Img62l
    Rosemary and Parmesan Madeleines
    Rosemary and Parmesan Madeleines Rating

    Read Reviews

    Write a Review
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Servings: 6
    As this recipe demonstrates, the feather-light French cakes known as madeleines can be savory as well as sweet. After baking, they're sprinkled with Parmigiano-Reggiano cheese and fleur de sel, one of the most prized sea salts in the world. This grayish-ivory salt from Brittany, France, highlights the natural flavors of foods and adds a pleasing crunch.






    • 1K+

    Ingredients:


    • 8 Tbs. (1 stick) unsalted butter, melted
    • 1 cup cake flour
    • 3 tsp. finely minced fresh rosemary
    • 1 tsp. fleur de sel, plus more for sprinkling
    • 1/4 tsp. freshly ground pepper
    • 4 eggs
    • 1/4 tsp. cream of tartar
    • 2 Tbs. sugar
    • 1 cup grated Parmigiano-Reggiano cheese, plus
       more for sprinkling

    Rosemary and Parmesan Madeleines Wine-pairing-icon-red

    Wine Pairing

    This pairs well with smooth, medium-bodied red wines like the Rosa Del Golfo Scaliere Negroamaro, Salento from our Wine Club.

    Directions:

    Position a rack in the lower third of an oven and preheat to 375°F.

    Brush the molds of two 12-well madeleine pans with 2 Tbs. of the butter and dust with all-purpose flour; tap out the excess.

    Sift the cake flour into a bowl and gently stir in the rosemary, the 1 tsp. fleur de sel and the pepper. Set aside.

    In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on high speed until yellow and fluffy, about 3 minutes. Add the cream of tartar and sugar and beat until the mixture drops from the whisk in ribbons, about 3 minutes. Using a rubber spatula, gently fold in the flour mixture and the 1 cup cheese, then fold in the remaining 6 Tbs. butter.

    Spoon the batter into the prepared molds so the batter is even with the rims. Bake until the madeleines spring back when pressed lightly, about 12 minutes. Immediately remove them from the pan and let cool on a wire rack. Sprinkle with a pinch of fleur de sel and cheese and serve. Makes 18 madeleines.

    Williams-Sonoma Kitchen
    • Back to top
      Current date/time is Fri 19 Apr 2024, 3:46 am