New In Food

This week's cookbook is The Perfect Finish: Special Desserts For Every Occasion by Bill Yosses and Melissa Clark. This cookbook can be found in the New in Non-Fiction section of the West Virginia Library Commission Reference Library.

Acacia Honey Madeleines

(Makes 2 Dozen (2-inch) cakes)

Madeleines

2 tablespoons unsalted butter, softened, for greasing the molds.
1 1/4 cups all purpose flour
1/2 cup plus 1 tablespoon confectioners' sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 large eggs at room temperature
1/4 cup acacia honey or other good-quality honey
8 tablespoons (1 stick) unsalted butter, melted and cooled
2 tablespoons whole mile

Glaze

1/2 cup confectioners' sugar
3 tablespoons freshly squeezed lemon juice
1 teaspoon honey

1. Position a rack in the center of the oven. Butter two madeleine mold trays with the softened butter.

2. In the bowl of an electric mixer fitted with the paddle attachment, briefly combine the flour, confectioners' sugar, baking powder, and salt.

3. Slowly add the eggs and honey, mixing on medium speed until just incorporated. Add melted butter and milk, and mix until the batter is smooth. The batter can be transferred to a container and frozen for up to 3 days at this point. If the batter is frozen, thaw overnight in the refrigerator.

4. Preheat the oven to 350 degree F. Using a teaspoon, fill the madeleine molds two-thirds of the way up. The filled pans can be loosely covered and refrigerated for up to 4 hours at this point.

5. Bake on the center rack until the madeleines have puffed and are lightly browned, 12 to 14 minutes. Allow them to cool slightly, then unmold.

6. To make the glaze, place the sugar, lemon juice, and honey in a small saucepan and bring to a boil over a medium heat. Brush the warm glaze over the ruffled side of the madeleines and return them to the oven to set the glaze. Serve warm, or allow them to cool, then wrap.