Recently I tried a new version of madeleines made with honey and Earl Grey tea. That is, apparently, just the beginning of the madeleine madness, at least according to a feature in the September issue of Martha Stewart Living.
What kind of madeleines do they make? Chocolate, Olive Oil & Sea Salt, Maple, Jasmine Tea, Black & White, Spice, Peanut Butter and, of course, Lemon. The only one of those I'm not too sure about is the savory one with Olive Oil & Sea Salt. Would any of you want to try that flavor?
Here's what the cover of this issue looks like. To be honest with you, if I didn't already subscribe I wouldn't have even picked up this issue because I don't care for the cover. But it has some fun features, on blue-flowering bulbs, crafts made by decorating tiles with lace, and Martha and her daughter's amazing Jadeite collection. But if you're a fan of madeleines, as I am, you'll enjoy this issue because it's fun to see all the variations that are possible.
Recently I tried a new version of madeleines made with honey and Earl Grey tea. That is, apparently, just the beginning of the madeleine madness, at least according to a feature in the September issue of Martha Stewart Living.
What kind of madeleines do they make? Chocolate, Olive Oil & Sea Salt, Maple, Jasmine Tea, Black & White, Spice, Peanut Butter and, of course, Lemon. The only one of those I'm not too sure about is the savory one with Olive Oil & Sea Salt. Would any of you want to try that flavor? 
Here's what the cover of this issue looks like. To be honest with you, if I didn't already subscribe I wouldn't have even picked up this issue because I don't care for the cover. But it has some fun features, on blue-flowering bulbs, crafts made by decorating tiles with lace, and Martha and her daughter's amazing Jadeite collection. But if you're a fan of madeleines, as I am, you'll enjoy this issue because it's fun to see all the variations that are possible.
The cover doesn't appeal to me either, but the madeleines certainly do. I'll have to try a couple of those recipes.
ReplyDeleteHello Angela, I agree with you about the cover - but those madeleines sound delicious! Will have to try a few out, Joanie
ReplyDeleteI would never purchase that with that cover. But I will buy it because of the Madeleine article. Last Christmas I went to the chocolate buffet at Cafe Fleuri at the Langham Hotel in Boston. One of my favorite items was something that was NOT chocolate. It was a Lemon Thyme Madeleine and it was soooo delicious. I actually used them to cleanse my palette between chocolately items.
ReplyDeleteThat is a strange cover for MSL. I need to buy a madeleine pan, there are so many good recipes that I want to try.
ReplyDeleteAngela, is there any particular pan you recommend?
ReplyDeleteYes, Ginger, I absolutely love my non-stick Wilton madeleine pan! I'd bought some vintage ones, slathered them with butter, froze, slathered with more butter ... still the madeleines stuck. With the non-stick pan, I have *never* lost a single madeleine, and they pop right out, perfect every time. (I got mine for 99 cents at Ross, believe it or not!)
ReplyDeleteI'd try the olive oil & salt one with a savory soup! One of our local tea shops serves corn madeleines with their soups and they're always a treat even though they're only sweet from the corn.
ReplyDeleteI tried making madeleine's one time and they didn't turn out well, so never tried again. Maybe I need to pick up this magazine and try again. Don't like the cover either.
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