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.
I'm excited to make these and I was wondering about the "hump" too! Looks good!
ReplyDeleteI am glad that these worked well for you. I am still on the fence about this one.
ReplyDeletesounds like an interesting flavour combination - I am sure I would love a taste
ReplyDeletei liked the interesting flavors here, too. and nice job on the humps— yours are better than mine were.
ReplyDeleteOoh I've got to try this the next time I make madeleines! :D
ReplyDeleteI never try it.
ReplyDeleteThese sound right up my street. Could be the excuse I need to buy a madeleine tin! Jenny from Silver Screen Suppers x
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