Do those look mini to you? They’re not. I don’t have a mini madeleine pan, but decided to make the cookies in my regular madeleine pan anyway, I missed the week for TWD when they made the Traditional Madeleines (page 166). The recipe for the minis turned out well. I liked the lemon flavor. The only thing I thought was that they needed to be a little sweeter. So, I made a simple lemon glaze (with just fresh lemon juice and powdered sugar until it was the consistency I wanted). Ah, better! ;)
The recipe made about 16 regular sized madeleines. The very last one was made with just a little bit of the remaining batter and turned out well as a mini. It would have been fun and worked well to have made a bunch of them with the smaller size. They were good either way.
A few of them, including the mini in the front there were baked more since it was smaller and was in the same pan as the rest of them, but I preferred the ones that were just slightly more crisp on the outside.
Want the recipe for these? Di at Di's Kitchen Notebook will have the recipe on her blog.
Next up—Depths-of-Fall Butternut Squash Pie, chosen by Valerie whose blog is une Gamine dans la Cuisine. She’ll have the recipe on her blog.
I decided to only make half the recipe. But how would I make half a pie? I made a galette!
I used a different pie crust recipe instead of Dorie’s, which IS a good recipe and makes great crust. I used this pate brisee recipe (basic pie dough) from Paige’s blog, A Cooking Life. She gives a wonderful tutorial on how to make a perfect tender, flaky all butter pie crust. I’ve made it many times, but now she has recently put a step-by-step on her blog that is so helpful and informative. (Check it out.)
I made enough dough for one pie crust. Knowing I was just make a smaller galette, and that Dorie’s pie has a top and a bottom, I knew this would be enough dough to almost completely cover it and I was happy with the way it turned out. I thought the flavors in Dorie’s pie were interesting with butternut squash, pear, dried cranberries, cinnamon and nutmeg and walnuts. I made the recipe just as it was written.
Don’t get me wrong here. I like the pie. It’s good. But I decided something while tasting it—I prefer squash in savory foods. I think I would like pumpkin or maybe even sweet potatoes in this instead of the butternut squash. Actually, what I really think would be best for this pie is just pears (or apples) and cranberries and walnuts. So there. ;)
Check out Valerie’s gorgeous pie, especially if you want the recipe (linked above).
Tuesdays With Dorie is coming right down to the wire!