We were invited by a fabulous and very fun friend in our neighborhood to a dinner party, and looked forward to it all week. She sent the menu in advance, and assured us we need not bring a thing to accompany the roasted marrow bones, boeuf bourguignon with buttered baguette and macarons – not even pizza for the kids (although I did insist and was very glad to carry the hand warming boxes of pepperoni and gluten free sausage up the hill to their house, along with my extraordinarily high heels that I promptly put on in place of the fur lined flats I had walked over in).
Although there was no difficulty in locating a couple of bottles of wine to reflect the theme of the evening, I had trouble thinking of an appropriate hostess gift to take. So in order to show our appreciation, I collected our daily yield of yard eggs to accompany the Orange Cardamom Madeleines I baked for our hosts to enjoy for breakfast the next morning.
ORANGE CARDAMOM MADELEINES
1/4 cup butter
1 tablespoon honey
1 teaspoon vanilla extract
3/4 cup flour
1 teaspoon baking powder
3/4 teaspoon ground cardamom
1/4 teaspoon salt
1/4 cup sugar
3/4 cup confectioners’ sugar
1 teaspoon finely grated orange zest
juice from one orange
Melt butter in a small saucepan over low heat. Remove from heat and stir in honey and vanilla. Let cool 10 minutes.
Whisk flour, baking powder, cardamom and salt in a small bowl, set aside.
Stir together sugar and eggs in a medium bowl. Gently fold in flour mixture until combined. Add butter mixture, and fold until combined. Cover with plastic wrap, refrigerate 30 minutes.
Heat oven to 325F. Coat molds of madeleine pan with cooking spray.
Spoon batter into prepared pan, filling each mold halfway. Tap pan on work surface to eliminate air bubbles. Bake until cookies are puffed and edges are golden, 7 to 8 minutes. Transfer pan to a wire rack, let cool slightly. Unmold cookies onto rack and let cool completely.
MAKE THE ORANGE GLAZE
Stir together confectioners sugar and orange zest and juice in a small bowl until glaze is smooth and thick. Using a pastry brush, coat ridged side of each cookie with glaze. Let set 15 minutes.
Recipe adapted from Martha Stewart