times that i have been on this page. Have been trying to post this but has always been interrupted by calls or whatever?? I hope i made it this time in posting this recipe. This following recipe was originally published in the cookbook “Chef Daniel Boulud – Cooking in New York City.” I knew this recipe would produce good Madeleines, as i have good faith in Chef Daniel Boulud to publish a reliable recipe. He did and this recipe is easy and a keeper. I have changed the method and instead of dusting with confectioner's sugar as suggested, i hae coated one end with melted chocolate to enhance the appearance as well as improving the flavor.Ingredients:
small or 1 dozen large madeleines
of granulated sugar
packed light brown sugar
unsalted butter, melted and kept warm
4 minutes Beat in the lemon zest and vanilla.
11 - 13 minutes,
after 5 minutes, reduce the heat to 350°F, rotate the pan halfway, and continue baking until the centers rise and the edges are golden brown.
Once you have the madeleine pan, it’s a simple-to-prepare dessert that everyone seems to love. ) and that we needed something a little sweet to end the meal and I remembered how much the boys last term loved making Thomas Keller’s madeleines so I figured we’d make Dorie’s version together
Pour mixture into pot with pepper-vinegar mixture. Add Jack Daniel's, and then turn heat up to high. Pour into a 5-qt or larger pot. Mix well, and cook on low heat for 15-20 minutes until sugar is dissolved and everything is well combined. Fill jars 1/2 inch from top and process 7 minutes in a water-bath canner. 1 cup Jack Daniels Whiskey
Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Pour sauce mixture into a 9x13-inch baking dish and set aside. sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes