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 I’ve gotten to know a few of my daughter’s friends over the years, especially a few of her high school friends. This Thursday I asked my daughter, who will be here with our granddaughter, to invite one of those friends to dinner. I would call my daughter’s friend a “foodie,” as she’s involved in her family’s business of pate production. When planning a menu, I keep in mind my guests likes and dislikes and what can I prepare to take advantage of what’s currently in season. I saw on @thisgirlcaneat a post for delicious looking stuffed figs. On the website Serious Eats, I found a recipe for grilled figs stuffed with goat cheese. With tomatoes in the height of the season, tomato bruschetta would be a good addition. Our main course will be grilled pork chops with caramelized peaches and basil and corn pudding. For dessert, vanilla Madeleines, a recipe that I found on the King Arthur Flour website.
On Monday, I got a jump start on dessert. The best way to describe a madeleine is that it is a small seashell shape cake the size of a cookie. You need a special madeleine baking pan for these cookies. The recipe for the madeleines needs only a handful of ingredients such as butter, sugar, eggs, salt, vanilla, flour and, as an option, 2 drops of rum flavor. Fortunately, I had all the ingredients on hand. The recipe came together without any problems. I did have to melt and cool the butter and have the eggs at room temperature. After that, it was time to put the batter together. Once that was done, the batter had to chill for 45 minutes. Baking time is 12-14 minutes. One thing I learned today is that I should have let the cookies cool in the pan. The ones that I removed while they were warm, have a rough texture on the scalloped side. The few that were in the pan longer, came out smooth and much nicer. To give the cookies a wow factor, I dipped them in some chocolate ganache.
Of course, I had to sample one for quality control. They were delicious. I like the addition of the chocolate, it added just enough of an extra flavor. This morning, I’ll prep the corn pudding and set the table.
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