Tuesday, 13 March 2012

Lemon glazed Madeleines de Commercy

I was always the last one. At least, that’s what it felt like. Its as if I have a delayed reaction to life, growing up and figuring things out, a bit like slow cooking; raw ingredients are placed in a heavy cast iron pot then placed over a gas lamp to slowly cook for hours. At first all the ingredients break down and exude their flavors, before they are fused to create a new deeply caramelized whole. Time is of the utmost importance for a full, well rounded and deep flavor. It is the secret ingredient, the silent partner and an essential must. Easy come easy go.
And so, I disappeared and took time with me to recharge and be inspired, throwing myself into the unexciting comforts of familiar soups and stews of winter greens flavoured with aged Parmesan rinds. Now that winter is coming to an end, I too, along with the darling buds of March am coming out to play with flour, sugar and plenty of vanilla.
These Madeleines de Commercy are adapted from Dan Lepard’s exquisitely wonderful ‘Short & Sweet’. These delectable sponge cakes are quick and simple to prepare, and result in a light and fluffy vanilla explosion.