Wednesday, January 24, 2007

Mad and Madeleines

Very few people in my life know about this blog. But I know that could change one day, so I am always careful about what I write here; I try very hard not to say anything here that I wouldn't say to someones face or share things I wouldn't want people in my life to know.

So that being said, it's a shame I can't tell you in detail what a terrible day I had on Monday. It was AWFUL, truly truly awful.

After I had spilled every sordid detail about my day to Scott over dinner that night, I was restless. I couldn't concentrate on anything; my mind just kept going over and over the events of the day. Finally I gave up trying to read a book or watch TV and went to the kitchen to see if I could find enough ingredients to make something, ANYTHING that would get my mind on something else.

The cupboards were pretty bare, but I found enough ingredients to bake a batch of Madeleines, something I've never baked or even had before. I'd bought myself a Madeleine tin on sale a few months ago, but it was promptly lost in the messy baking shelf.

Being in the kitchen was exactly what I needed that night. Concentrating on the ingredients, beating the batter by hand instead of using my Kitchen Aid, even washing up the dishes was all very soothing and gave my weary mind a break.

And at the end I was a little calmer and had some lovely tasty cookies too. Normally whenever I bake I take at least half of the bounty to my office to share; not this time. These sweet treats are all for Scott and me.

Brandied Madeleines
adapted from How To Be A Domestic Goddess by Nigella Lawson

50 grams butter
1 egg
40 grams granulated sugar
big fat pinch of salt
45 grams all purpose flour
1 tb brandy

Melt the butter in the microwave and set aside. Beat the egg sugar and salt together for about 5 minutes until they become thick. (Beat by hand or if you are not having a bad day, use your mixer.) Add the flour and stir in by hand. Pour in the butter and brandy and mix gently until incorporated. Chill the batter in the fridge for 30 minutes. Preheat the oven to 425' and let the batter sit on the counter for 15 minutes. Spray your Madeleine mold with non stick spray or wipe with butter. Drop a small teaspoon of batter into each mold, using half the batter and bake for 5-7 minutes. Remove the cookies from the mold and repeat with the remaining batter.


MyKitchenInHalfCups said...

So Madelines save the day, again.
The funniest part of this is that it seems we all have these Madeline tins and don't use them. So many stories about baking Madelines involve years between buying the tin and baking the first batch.
I'm sorry about your terrible, awful, no good, bad day but so happy you've found Madelines!! They are wonderful little bites of calm don't you think.

peabody said...

Sorry about your bad day...I would definitely not share your madelines either.

The Cookbook Junkie said...

I hope today is better.

I wonder if I could make these in my farm animal cookie tin.

Lis said...

Ugh.. I hope the rest of this week has been going better for you. =(

I've never had a madeline either, what do they taste like? Could you use this recipe in like a mini muffin tin or just on a cookie sheet?

They are very, very pretty and I wouldn't share either! =)

Brilynn said...

And if you get bored with the plain ones, dip them in chocolate and keep on hoarding them to yourself!

Sara said...

Tanna - yes the cookies really did make me feel better. And I was glad to use the tin, I regretted buying it, but now I'm glad I have it.

Peabody - Scott barely shared with me!

CJ - I don't see why not, but I am no Madeleine expert.

Lis - the following days have not been much of an improvement. The batter is very soft, so I don't think it would work on a cookie sheet. They are very good - crisp on the outside and not to sweet. The brandy adds a really nice mellow flavor but it's not strong at all as it's just a Tb.

Brilynn - oooohh, I wish I knew that before Scott ate them all!

Paige said...

I haven't had Madeleines since last year's trip to Paris. Yours look fantastic, especially in the swirly dish.

Sara said...

Hey thanks Paige, usually my pictures suck, but I do sort of like this one.

foodiechickie said...

Love the title of your post.

I totally understand about the line about privacy yet having an online blog. It's hard.

I have to get myself a madeline tin. I love those soft little yummies!

Anonymous said...

I really enjoyed this picture of the Madeleines in the shell dish. How kitchy!