BLUE CORN MADELINES
Make and share this Blue Corn Madelines recipe from Food.com.
Provided by ellie_
Categories Quick Breads
Time 22m
Yield 30 madeleines
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Butter madeleine molds and set aside.
- In a large bowl whisk together the dry ingredients (cornmeal - salt).
- Stir in milk, egg and butter.
- Working in batching and cooling molds between batches, spoon 1 tablespoon batter into each prepared madeleine mold.
- Bake for 12-15 minutes or until madeleine is golden brown on the bottom.
- Turn out onto rack to cool completely.
Nutrition Facts : Calories 64.3, Fat 2.6, SaturatedFat 1.5, Cholesterol 12.4, Sodium 98.7, Carbohydrate 8.9, Fiber 0.5, Sugar 2.2, Protein 1.4
BLUE CORN MADELEINES
Steps:
- Preheat oven to 350°F. Butter madeleine molds. Whisk cornmeal, flour, sugar, baking powder, & salt in large bowl to combine. Stir in milk, egg & butter.
- Working in batches & cooling molds before each batch, spoon 1 heaping Tbsp. batter into each prepared madeleine mold.
- Bake until pale golden brown on bottom, about 12 minutes. Turn madeleines out onto rack & cool completely.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BLUE CORN TORTILLAS
Blue corn is one of many different varieties of corn grown by the Hopi and Pueblo Indians. It ranges in color from gray to blue to almost black, and is used in breads, dumplings, sauces and drinks. Blue corn tortillas are traditionally made without salt, as below, for salt is thought to mask the full but subtle taste of the blue corn.
Provided by Food Network
Categories side-dish
Yield Makes eight blue corn tortilla
Number Of Ingredients 3
Steps:
- You will need a medium-sized bowl, a griddle or heavy skillet at least 8 inches in diameter, and a rolling pin.
- Place corn meal in a bowl and pour boiling water over. Stir to mix well. Let sit for fifteen minutes. Mix in one-half cup of all purpose flour. Turn this mixture out onto a bread board spread with 1/4 cup of flour. Knead for 2 to 3 minutes, incorporating the 1/4 cup of flour into the dough (and if necessary, use a little more). The dough will be soft but not at all strong. Return the dough to the bowl and cover. Let rest for 30 minutes.
- Divide the dough into eight pieces. Between well-floured palms, make flat round patties out of each of the eight and set aside. Heat your griddle over medium high heat, making sure that it is hot before you cook the first tortilla. On a well-floured surface (as the dough is quite sticky), carefully roll out a tortilla until it is approximately 7 to 8 inches in diameter. (We find it easiest to first pat out the dough with our fingers or between our palms, and then to roll out the tortilla at the very last just to make it uniform in thickness). Cook the tortilla as you would a wheat tortilla, approximately one minute on each side. The tortillas will be flecked with brown on both sides. When cooked, remove and wrap in a kitchen towel. Stack one on top of another.
FRESH CORN MADELEINES WITH SOUR CREAM AND CAVIAR
Categories Fish Bake Cocktail Party Cornmeal Corn Sour Cream Gourmet
Yield Makes about 36 hors d'oeuvres
Number Of Ingredients 17
Steps:
- Make madeleines:
- Preheat oven to 400°F. Brush molds with some melted butter.
- Whisk together cornmeal, flour, sugar, baking soda, salt, and pepper in a bowl. Whisk together egg, buttermilk, 1 tablespoon melted butter, and corn in another bowl, then add to dry ingredients, stirring until just combined.
- Spoon 1 teaspoon batter into each mold and bake in middle of oven until madeleines are golden around edges and spring back when pressed lightly, 5 to 6 minutes. Turn madeleines out onto a rack to cool and make more in same manner.
- Top madeleines:
- Put sour cream in pastry bag (if using) and pipe (or spoon) about 1/2 teaspoon onto each madeleine, then top with a rounded 1/4 teaspoon caviar.
MADELINES
Spiced Madelines which require a special madeline pan are delicious served alone or with fruit and/or ice cream. Recipe source: Bon Appetit (March 1987)
Provided by ellie_
Categories Dessert
Time 35m
Yield 24-36 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Spray maleleine pan (36 molds) with cooking spray or grease pan with butter.
- Combine first five ingredients (flour- allspice) in bowl.
- In top of double boiler, stir eggs over simmering water for 5 minutes or until slightly cooked.
- Transfer eggs to mixing bowl.
- Beat eggs and sugar together until eggs are pale yellow and mixture is triple in vol.
- Sift half of the dry ingredients over the egg/sugar mixture and gently fold in.
- Repeat with remaining dry ingredients.
- Fold in vanilla.
- Fold in melted butter in three additions.
- Spoon batter into molds, filling molds 3/4 full with batter.
- Bake 10-15 minutes or until cookies are golden brown.
Nutrition Facts : Calories 95.1, Fat 5.5, SaturatedFat 3.3, Cholesterol 39.2, Sodium 50.7, Carbohydrate 10.1, Fiber 0.3, Sugar 5.7, Protein 1.4
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