I seem to be having a hard time saying goodbye to the holiday season and here we are almost two weeks into January. Valentine's decorations are up in store fronts and my neighbor tossed her Christmas tree a long time ago (like on Boxing Day); everyone seems to be moving on except moi.
I'm not a sentimentalist, it's not like I am hanging onto decorations or playing carols over and over (dear me, I've had quite enough of those thank you), it's more of that relaxed, unmotivated feeling that comes from no real schedule to speak of and too many late nights.
Quite honestly, I blame the cozy zen mornings I've been having with the little ones, snowed in with a real Winter Wonderland outside, reading the new books they got for Christmas and munching on the remains of the stolen and panettone. I don't have to head back to school like some of my friends and I have no job to report to at 9AM that will shake me out of my White Christmas reverie, so what's to prevent me from extending the holiday cheer a little longer?
One such relaxed morning was spent looking back at the photos from the past month and in doing so I realized I had a few food related shots that I could potentially share. A photo recap of sorts--or a relapse back into winter holidays, call it what you like.
So indulge me this one last jingle and then I promise I'll eat the remaining lonely gingerbread man left in the freezer and move on with my life.
We enjoyed these madeleines fresh out of the oven on Christmas morning. The batter is a cinch to whip up the night before and all you have to do in the morning is bake them while you are brewing the coffee.
Orange Madeleines Makes 2 dozen
Adapted from Martha Stewart's Baking Handbook
1/2 cup unsalted butter, plus more for pan
3/4 cup all-purpose flour, plus more for pans
1/2 cup ground almonds
1/2 cup plus 2 T sugar
2 Tablespoons finely grated orange zest
1 vanilla bean, halved & scraped
3 large eggs
1/2 teaspoon salt
In a small saucepan, melt the butter over medium-low heat. Set aside to cool. In a large bowl, whisk together flour, ground almonds, and sugar; set aside. Add the orange zest to the cooled butter, stir to combine.
In a large bowl, combine the eggs, vanilla bean seeds and salt and mix until frothy. Whisk in reserved flour mixture to combine. With a whisk, fold in the butter mixture. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours or overnight.
Preheat the oven to 350F. Butter two 12-mould madeleine pans, and dust with flour. With two small spoons, spoon batter into moulds, filling about halfway. Bake, rotating pans if needed, until the edges are a light brown and tops spring back gently when pressed, 12-14 minutes.
Immediately invert madeleines onto a wire rack to cool. Serve warm.