Thanksgiving is here in a couple of days and with it begins the holiday season ….officially! Now towns everywhere in the US will scramble to find their trees and light them up, some crazy people will wait in line on Black Friday, at ungodly hours to get a bargain and a jump start on their Christmas gift list and slowly the lights will comes on alongwith the decorations. More than giving thanks, the last thursday of this month, will be remembered more for the unsavory amounts of food, cooked and consumed. Unfortunately, we are no different! I will have my nephews, sister-in-law and brother with me for the long weekend and that means tons of baking for me! We will skip the turkey, and stick to chicken, we aren’t really a roast turkey sort of household! But the part of the meal that my nephews are looking forward to are the desserts and yes I did use the plural form quite deliberately. It has already begun with some initial testing of a slightly tweaked Chocolate Madeleine recipe, which should come in handy for the warm afternoon tea sessions. I ask for your pardon well in advance, both for inducing hunger and for turning this photography blog into a food blog for a little while. The recipe is below the set of photographs.
3 large eggs
1/4 cup sugar
1 stick or 4oz + 1tbsp butter melted and cooled
3/4 cup flour
1/4 tsp baking powder
1/4 cup dutch processed cocoa ( it makes a difference, i tried with normal hershey’s it just wasn’t the same)
1 tsp vanilla extract
1 tsp orange zest
Preheat oven at 350F. Butter the madeleine tray and dust with flour.
In a stand mixer, combine the eggs and sugar and beat on low speed for 3 minutes till pale. Add the vanilla and orange zest. In a separate bowl mix all the dry ingredients and make sure there are no lumps. Put it through a sieve, if you have to. Now, slowly combine the dry and wet ingredients with the mixer speed still on low. Once combined, add the melted butter and scrape down the sides of the bowl. Spoon out a small ice cream scoop/tablespoon (depends on the size of your madeleine tray, for the size I used a tablespoon measure) worth onto the middle of each indent in the madeleine tray. Bake for 12 minutes. Serve with your favorite tea.
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