Orange Cardamom Madeleines
Makes about 20 madeleines
Light and delicate madeleines. A cross between a cookie and cake, these classic French butter cakes would be a perfect sweet treat for a Mother's Day tea. Notes of orange and cardamom add a unique depth of flavor that pairs perfectly with the sweet, vanilla flavor of these petite butter cakes!
Ingredients: For the pan
1 tbsp butter, melted
2 tsp all-purpose flour
For the madeleines
10 tbsp butter, melted
2 large eggs - room temperature
3 tbsp light brown sugar
1/2 cup granulated sugar
3 tsp vanilla extract
1/4 tsp salt
1 1/4 cup all-purpose flour
2 tsp orange zest
1/4 tsp ground cardamom
Powdered sugar for sifting on top (optional)
Preheat oven to 375°. In a small bowl whisk together 1 tbsp of melted butter and 2 tsp flour and coat the madeleine pan with the mixture. Set aside.
In a large mixing bowl combine the eggs, sugars, vanilla extract, and salt. Whisk with a stand mixer or by hand until thoroughly combined.
Sift in the flour a little at a time, gently mixing after each addition. Slowly pour in the melted and cooled butter, folding in until combined. Be careful not to over-mix!
Place healthy tablespoons of the batter onto each section of the prepared madeleine pan. Bake for about 9 minutes until the edges are lightly golden. Immediately remove the madeleines from the pan onto a cooling rack.
Optional: Sift madeleines with powdered sugar before serving
Note: My madeleine pan did not fit all of the batter. I baked the first batch and then allowed the pan to cool before baking the rest.
Spring Orzo Pasta Salad with Dijon Herb Vinaigrette
Makes about 8-10 servings
This fresh orzo pasta salad is filled with vibrant colors from seasonal vegetables, perfect for spring. Green peas, asparagus and radishes paired with a sweet honey Dijon dressing, salty feta and toasty almonds, make for a delicious bite bursting with spring flavors!
8 oz. orzo pasta (1/2 a box)
1 bunch of asparagus, chopped
2 cups frozen peas
6-8 radishes, thinly sliced
1/3 cup feta cheese
1/4 cup sliced toasted almonds
For the dressing
The zest and juice of 1 lemon
2 tbsp Dijon mustard
2 tbsp honey
1 large clove of garlic
1/2 cup olive oil
2 tbsp parsley
1 tbsp dill or basil or thyme or any mixture of herbs
Optional: extra feta, almonds and herbs for garnish
Bring a large pot of water to a boil and cook the orzo for about 8 minutes until al dente. Drain and immediately rinse with cold water to cool the pasta.
In the same pot, boil more water. Cook the asparagus for about 4 minutes. Add the frozen peas to the pot, stir, then quickly drain. Transfer the vegetables to an ice bath to stop the cooking and lock in that green color! Drain and set aside.
In a food processor, blend all of the ingredients for the dressing together until smooth. Opt to mince the shallot and garlic and whisk the ingredients together by hand.
In a large bowl combine the cooled orzo, peas, asparagus, radishes, feta and almonds with the dressing. Top with extra feta, almonds and herbs, and enjoy!
About the author
Katherine is from Madison Mississippi and currently studying Foods and Nutrition and Psychology at Samford University in Birmingham Alabama. In her free time, you can probably find her redecorating her room, trying a new workout class and of course, cooking!