Comments on: onion and honey

By: Weekend Cook and Tell Round Up: Honey Bear | Tasty Terminus

Weekend Cook and Tell Round Up: Honey Bear | Tasty Terminus — Thu, 06 Oct 2011 03:59:08 +0000

[...] Honey Madeleines. [Photograph: zahavah] [...]

By: rys

rys — Sun, 13 Sep 2009 01:39:28 +0000

ya. her mads are actually authentic french-y. they go quick at family gatherings.

also her diamond shaped earl grey cookies- ‘they are hard as a rock’ — but amazing.

ha. gotta remember that c’hill moment. a classic.

By: zahavah

zahavah — Mon, 07 Sep 2009 23:15:02 +0000

It’s always so nice to have new visitors, Aajay and Leah Sarah – thanks for dropping by! And of course, my frequent visitors, you feel like old friends though we’ve never met. As for Michael — no comment.

- Aajay: you’re correct – the madeleines weren’t burnt, but a bit dark, which is how I like them. I experimented with the the cooking time, finally deciding on 10 minutes as the right time for my oven and palate. And they tasted fabulous, definitely a bit on the sweet side with the doubling of honey and exclusion of citrus.
- Leah Sarah – Nice to meet a kosher cook and glad I can provide some parve recipes that are meant to be parve. I’ve got a few more coming (including a French chocolate nearly flourless cake with oil as the shortening).
- Sarah – The citrus zest is very traditional — like Dolce below suggested — but I like a little playing around with the Middle Eastern flavors and the orange blossom water brought out some extra sweetness, I think enhancing the honey. I think this is a good Rosh Hashanah recipe — break out your madeleine tray if you feel like it!
- Dolce – I’m glad you think these look great, it’s always nice hearing a compliment of a French dish from a French woman!

By: Dolce

Dolce — Thu, 03 Sep 2009 17:53:48 +0000

They look great. I usually also grate a little lemon zest in there too but of course that’s optional!

By: sarah

sarah — Tue, 01 Sep 2009 19:47:28 +0000

I have a madeleine tray which I never used yet (can you imagine?), I suppose it was waiting for this recipe. I love that you used orange blossom water and honey, that is exotic and probably much better than the citrus zest the recipe suggested.

By: Leah Sarah

Leah Sarah — Tue, 01 Sep 2009 00:43:27 +0000

I love it when I stumble upon kosher blogs, especially from tastespotting. Not sure what’s wrong with Michael up there, but pareve madeleines sound good to me!

By: aajay

aajay — Mon, 31 Aug 2009 19:35:51 +0000

But they probably taste great! They look as if they taste great and NOT burned.

By: Michael

Michael — Mon, 31 Aug 2009 01:52:12 +0000

They look awful, and you know it. They’re unevenly cooked, and they look burned. Damned uneven silicone baking vessels. Covering up the mess with confectioners sugar must have been the last stop before the garbage bin. Try harder next time.