Rosemary-Thyme Cornbread Madeleines

I'll be honest.  There was a moment (or two or three) when I wondered if any semblance of a real winter would ever surface.  70+ degree temps through Christmas bode less than favorably for this Southern girl who longed for the more characteristically cooler weather that winter dreams are made of.  (And to finally be able to sport my new coat that I snagged in eager anticipation of some serious stylin' and profilin'.) :)

And then there was this past weekend.  Winter decided to dust off any remaining cobwebs from last year and finally make its entrance--accompanied by a blizzard effect in some parts of the country, and a milder, yet welcomed, cold snap in my parts.  Fleeting snowflakes made for warm and cozy inclinations, including whipping up some chicken soup for the soul--and baking a batch of homemade, herbed cornbread madeleines.  Life was as it should be.

Starting with my trusted cornbread recipe, I gave a savory twist to these delicacies--replete with fresh rosemary and thyme--and the yield was just as scrumptious as my sweet renditions.  And just as gorgeous.  Although the temps have already begun their ascent back to milder days of yore, I'll continue to relish my soup and cornbread combo--made all the better in the beautiful little package of madeleines.  

Happy Eating!

Rosemary-Thyme Cornbread Madeleines
Ingredients:
1 stick (8 ounces) unsalted butter
1 1/2 cups yellow cornmeal
1 cup flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon kosher salt
1 1/2 cups milk
2 large eggs 
2 teaspoons fresh rosemary, finely chopped
2 teaspoons fresh thyme, finely chopped
Heavy drizzle of honey (optional)

Special Equipment: Madeleine Baking Pan

Instructions:

Preheat the oven to 400 degrees F.  Grease and flour the baking pan.  Melt the butter in a small saucepan, pour the butter into a large bowl and set aside to cool.

In a medium bowl, add the cornmeal, flour, sugar, baking powder, and salt, and stir to combine. To the large bowl, add the milk, eggs and honey (if using). Toss in the dry ingredients and stir until just combined.

Spoon the batter into a madeleine pan(s) using a tablespoon measure.  Bake for 15-20 minutes, until madeleines are light brown and the edges are browned (don't overbake!).  Remove to a cooling rack and allow to cool for 10 minutes.  (Repeat as often as necessary with remaining batter.) Serve warm and enjoy!



 

Madeleines with Lemon Curd and Raspberries

Sometimes procrastination can last for moments or days.  At other times, it can endure for...(gasp!) years.  Well, my intentions with the French tea cake/cookie of sorts, le Madeleine, fell to the latter end of the spectrum.  I had been planning to make them for what seemed like forever, even buying these several years ago to spur myself along.  But, alas, nothing, nada, caput.  At least until the burst of inspiration, that is, by now, my signature for abandoning myself to recipes and dishes I am compelled to make, entered the scene.  And then, I just had to bake them.

Beyond the light, cake-cookie texture and citrus undertone of these French delicacies, I was eager to make this recipe so I could adorn them with homemade lemon curd (so. good.) and fresh raspberries--for the ultimate sweet  (but not overly so) bite.  

Pleased with the results, I decided to add them to the menu of my first, Pop Up cooking class that launched this past weekend.  They were a hit, as I expected...but more about that in a future post. :)  The menu decision further compelled me to try and tweak several recipe variations before landing on my final version for the class and resulted in me baking madeleines like they were going out of style!  

I'm not one to keep something this good--and easy and fun--to myself, so today's post is serving up the first recipe I tried and loved.  Note: the measurements are slanted to the UK metric system, so plan on pulling out your kitchen scale for this one.  It's quite a forgiving recipe along those lines, however, so enjoy and... 
 
Happy Eating! 

Get the recipe here

     





  

Warm and Cozy Fall Recipes X Atlanta and Company

On the set of Atlanta and Company

I'm a stickler for riding out a season until the very end, but once it's gone, it's gone--no strings attached. :)  And saying farewell to Summer recently in anticipation of embracing my most favorite of seasons, Fall, was a welcomed transition.  Never mind that the temperatures in my parts have not fully caught on and co-signed on the recent autumnal equinox, Fall is finally here!

For most, Fall is beloved for the cooler, crisper weather, gorgeous foliage, football, tailgating--and the seasonal fare that makes it all delicious.  Warm and cozy seasonal fare, to be exact.

Ready to share my Fall recipes on the set of Atlanta and Company

I provided a head start on Fall eats during my recent segment on Atlanta and Company, where I dished on spices and herbs that make for richly flavored, versatile and, yes, scrumptious, food and drinks to carry you tastefully through the season and beyond.

I featured some of my tried and true favorites, including:
Spicy (Turkey) Chili
Rosemary-Thyme Cornbread Madeleines; and
Hot Mulled Cider.

This menu will suit any weeknight, game day, weekend gathering, or celebration, so be prepared to keep it in constant rotation as the season continues to unfold.

Finally, in case you missed it, you can watch the full segment below for extra tips and fun!

Happy Eating!

Hot Skillet Cornbread

Food has always been a love language in my family. From my earliest memories, I recall the rallying call it represented to gather, nourish, strengthen bonds and demonstrate affection.  

My grandmother, in particular, would often call us and read off her dinner menu, ending with the invitation to come over and share in the bounty. It was code for, “I want to see you and spend time with you and share my love for you.”  And no few times, whether the menu was on the grander scale, or relatively modest, skillet cornbread was on the menu.  

I can still see her pulling a hot cast iron skillet from the oven with the same common touch that one might give to grabbing a pre-made dish from the fridge.  It was such a common occurrence that it’s forever etched in my memories—and heritage.  Similar scenes were recreated by my mom in our home, albeit on a less frequent rotation due to working mom life.)

There were other variations of cornbread that my grandmother served, like cracklin cornbread, prepared stovetop with cracklins mixed into the cornmeal batter that was fried in hot oil, yielding a savory pancake-esque bite, only crispier and more satiating.  Still, my favorite was the hot skillet cornbread that often stood, very well I might add, on its own as the bread course—making everything from collard greens and pot likker, to fried chicken, chili and more, that much better.  Hot, buttery, tender crumbs, with crispy a top and edges, have a way of doing that.

And then there was the reincarnation into phenomenal cornbread dressing, another family staple, served mostly during the holidays.  As traditions go, I've kept this one alive with my slightly adapted iteration of this forever family (and cultural) staple in my kitchen.  From stuffed cornbread, to cornbread dressing, to herbed cornbread madeleines, or on its savory, delicious lonesome, cornbread will always have a place in my heart and home.

I’m sharing this recipe with all the sentiments of love and togetherness that it represents for me, and I hope you take it, enjoy it, and create your own fond memories filled with…

Happy Eating!

Hot Skillet Cornbread

Ingredients:
1 stick (8 ounces) unsalted butter
1 1/2 cups cornmeal
1 cup flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon kosher salt
1 1/2 cups milk
2 large eggs 
Heavy drizzle of honey (optional)

Instructions:

Preheat the oven to 400 degrees F.  Add butter to the skillet and place in the preheated oven for approx. 8 minutes, until butter is melted and golden.  

While the butter is melting and the skillet is heating through, in a medium bowl, add the cornmeal, flour, sugar, baking powder, and salt, and stir to combine. To the large bowl, add the milk, eggs and honey (if using). Toss in the dry ingredients into the wet ingredients and stir until just combined. 

Pour or spoon the batter into the skillet.  Bake for 20-22 minutes, until the cornbread is golden brown and the edges are browned (don't overbake!).  Remove from the oven, serve warm and enjoy! 

Baker's Note: Cornbread used for dressing can be made ahead and stored in the freezer for up to a month.

{Thank You!} Fall & Holiday Pop-Up Shop 2015

The recent build-up to my Fall & Holiday Pop-Up Shop culminated in an afternoon of holiday cheer laced with my small-batch, artisan goodies that made for another memorable time of sharing my food passion--and connecting with the amazing customers who tasted, savored and shopped our select menu.  From warm mulled cider, to citrus madeleines, to maple-cinnamon granola, spice blends, and much more, there was something for everyone.

Exchange after exchange was filled with my sincere appreciation for the enthusiastic customer support I received from family, friends, colleagues, fellow artisans and bloggers, and new customers who stumbled upon our pop-up while scouring about our host venue, Westside Market.  Your support made the day the true success I hoped it would be, and I'm truly thankful that you chose D.M.R. Fine Foods to bring the tastes of the season to you.

I unfortunately couldn't capture a photo of every customer who shopped with us (and a few were admittedly camera shy :) ), but I wanted to share some of the faces that made the event worth every moment, along with this expression of thanks.

Continued Happy Holidays & Happy Eating!