…at least my hero seems to think, and honestly I can’t disagree. I am referring to that spongy, buttery bite of goodness that is the Madeleine. The much beloved quintessential French cake that Marcel Proust described as “a little shell of cake, so generously sensual beneath the piety of its stern pleating…”  Sounds like a recipe for romance to me!

Rumor has it,  Louis XV called this tiny pastry “Madeleine” for the first time in 1755 in honor of his father-in-law’s cook Paulmier. His wife introduced them soon afterwards to the court in Versailles and the rest is confectionary history! Quite the pedigree for this deceptively simple mini cake.

What else is one to do on this beautiful Annapolis afternoon? Bake Madeleines of course. My choice today is lemon lavender cake with a lemon vodka glaze…commence drooling.

First, enlist help from a cute baking assistant and have her locate the Madeleine pan…just tell her to find the shell pan…she knows where it is. This recipe will make 24 Madeleines.

Gather your ingredients.  Eggs, butter and lemon zest should be at room temperature and please, gentle with the creaming, it is a delicate cake after all. I don’t use cake flour but I do double sift it with the dry ingredients.  Looking for culinary lavender? I order from here.

INGREDIENTS
1 cup all-purpose flour
2 Tablespoons cornstarch
1 teaspoon baking powder
⅛ teaspoon salt
½ teaspoon dried lavender
½ cup unsalted butter at room temperature
2 large eggs at room temperature
½ cup granulated sugar
1 teaspoon vanilla extract or lemon extract
½ teaspoon lemon zest

Place the flour, cornstarch, baking powder, and salt into a small bowl. Add lavender and stir. Set aside.
Place butter, eggs, sugar, vanilla, and lemon zest in a medium bowl, and mix until thickened and almost double in volume, about 2 minutes.
Add flour mixture to creamed mixture and mix until just combined. Cover and refrigerate for 30 minutes. The batter will thicken as it rests.
Preheat oven to 350 degrees. Spray or oil and butter your Madeleine pan cavities.
Spoon one Tablespoon of batter into each mold. It will not entirely fill the mold but it will spread as it bakes.
Bake for 12 minutes or until puffed and golden brown around the edges. The madeleines will spring back to the touch when done.
Let cool 10 minutes, carefully loosen the edges of each madeleine with a butter knife. Release madeleines to a cooling rack, and let cool completely.

Try not to eat the whole tray there is more to come…

For lemon syrup
1/4 cup water
1/4 cup sugar
1/4 cup vodka
1/4 cup fresh lemon juice

Bring to boil the syrup ingredients and remove from heat. Brush Madeleines with syrup and allow them to harden slightly …

Add a beautiful Annapolis afternoon, a delightful front porch and an exceptional cup of tea ( or glass of wine)  and you have the makings of a perfect, romantic time for two…at least until nap is over!

No Rules Weekend @Sincerely Paula

Home Sweet Home@The Charm of Home

Feathered Nest Friday@French Country Cottage

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Home Matters@Life with Loralee

Friday Favorites@Simply Sweet Home

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Morning Cup of Joe@The Cottage Market

Tea in the Garden@Bernadeen’s Blog

Anything Blue Friday@The Dedicated House

Share it One More Time@Shabby Fru Fru

Peace Love and Link@Twenty something

Inspiration Monday@Our Southern Home

Busy Monday@Pinch of Joy

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Dishing it/Digging it@Rustic and Refined

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Wonderful Wednesday@Oh My Heartsie Girl

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Sunday At Home

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Snickerdoodle

                                                   Brag About it

I had the huge blessing to live in Italy for almost five years. I ate like a queen thanks to my landlord’s wife who found it sad and strange that I was living alone without a husband. Thinking that my cooking skills might be impeding that life situation from righting itself, she  bravely offered to teach me “basic wife cooking”. Now my idea of basic cooking does not involve several days and 10’s of steps , but I did master most sauces and baked pasta dishes.  My one failure…one of my failures…was Risotto.  It should be smooth, creamy and slightly hard to the teeth…al dente…not sticky, mushy and glue like.  This particular dish is one of my favorites so I tried and tried and tried…no go Risotto.

Imagine my surprise and delight to discover The Barefoot Contessa’s no fail BAKED risotto…heaven on a plate and absolutely no fail…Princess in the basket approved! Even my Italian Mama would be impressed!

1 1/2 cups Arborio rice

5 cups simmering chicken stock, preferably homemade, divided

1 cup freshly grated Parmesan cheese

1/2 cup dry white wine

3 tablespoons unsalted butter, diced

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 cup frozen peas

Directions

Preheat the oven to 350 degrees.

Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot

Let’s Party…

Show us Your Life@Kelly’s Korner

Busy Monday Morning@Pinch of Joy

Amaze Me Monday@Dwellings

Tuesday at my House@Our Home Away From Home

Tweak it Tuesday@Cozy Little House

Inspire Me Monday@Sand and Sisal

The Scoop@Stonegable blog

Bernideen’s Tea Party@ Bernideen’s Blog

Talk of the Town@Knick of Time

Wow us Wednesday@Savvy Southern Style

Work it Wednesday@The Blissful Bee

Home and Garden Thursday@ A Delightsome Life

Share Your Cup@Have a Daily Cup of Mrs Olson

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Home Sweet Home@Charm of Home

Thoughts of Home@Poofing the Pillows

Feather Nest Friday@French Country Cottage

Friday Favorites@Oh My Heartsie Girl

Friday Favorites@Home Sweet Home

Share it One More Time@Shabby Fru Fru

Shabbilicious Friday@ Shabby Art Boutique

Sundays At Home@Thoughts From Alice

Busy Monday@Pinch of Joy