Permalink

18

Honey Cardamom Madeleines

A few Saturdays ago, I woke up and went through my normal winter morning routine: stay under the covers as long as possible while checking Twitter, the New York Times, and email on my phone. My bedroom is always freezing thanks to a weak radiator and two drafty windows, so it takes a lot for me to throw off the blankets and set my feet on the icy hardwood floor. There wasn’t anything groundbreaking on Twitter or in the news, but when I checked my email, I remembered I had to go to a potluck that night and had no idea what to make. There were no strict guidelines, just “bring a dish to pass.” I got out of bed and pulled five cookbooks off the shelf.

I flipped through each book and considered my options—casseroles, salads, cookies, cheesy biscuits—and settled on madeleines, small sponge cakes with just a hint of sweetness.  They are easy to make, but you do need a madeleine pan with the signature scalloped molds.

Madeleines are often flavored with lemon zest or rosewater, but I adapted a Dorie Greenspan recipe that called for warm spices like cinnamon and ground cloves. I added cardamom to the mix, because let’s get real, I add it to most baked goods. Continue Reading →