Tuesday, March 5, 2019
TWD - Honey-Blue Cheese Madeleines
For Tuesday with Dorie this week, I made Dorie's Honey-Blue Cheese Madeleines. This recipe arose from Dorie eating honey and blue cheese in a bar, and her love of the flavour combination inspired this recipe.
I would not have expected blue cheese to work in madeleines, which I primarily associate with sweet flavours, but these madeleines surprised me. The blue cheese worked well with the honey, and I found the flavour of these madeleines much more interesting (in a good way) than plain old madeleines, which I find slightly uninteresting but for their elegant shell shape. The blue cheese adds a salty, sharp tang to the madeleines, which Dorie recommend serving with wine.
I was pleased that my madeleines had the desired "hump" on the reverse face. The batter more than filled my 12 madeleine moulds, so I used up the rest of the batter by baking it in a patty cake tin. It worked a charm, and I kind of like the flying saucer look of the patty cake madeleines.
To see what everyone else baked this week and what they thought of it, visit the LYL section of the TWD website.