A friend of mine recently refinished an old mirrored tray she got at a thrift shop and it looked fantastic. When I got my new bedroom furniture, that reminded me to look for one. After a few unsuccessful trips to nearby thrift stores, I decided to shop using online auctions. I found just the ideal tray with an interesting shape. 1940s Art Deco style which would go perfectly with my Craftsman style taste.
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| On my new dresser. (With my favorite-no longer made, so I have to ration-perfume and birthday bracelet gift to me from me this year.) |
This tray was in just shy of absolutely perfect condition. And I adore it! Here is a close up of the incredible detail.
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| Superb! It's just perfect for me! |
As one who appreciates things of a long gone era, I thought I'd make an accompanying treat to celebrate my fabulous, yet functional, purchase. Madelines. There of course is an unclear history on how the Madeline came about. From what I can gather, Madeline Paulmier was either an 18th or 19th century cook and in one way or another they were named after her. That's good enough for me. Let's get cooking.
Vanilla Bean Madelines
2 cups flour (can use all purpose, but I used cake)
6 large eggs, room temperature
1 cup sugar
2 tbsps light brown sugar
2 sticks unsalted butter, melted
2 tbsps agave nectar
1 tsp vanilla bean paste
1 vanilla bean
1 tsp baking powder
1/2 tsp salt
Confectionery sugar
Nonstick spray
This is a plan ahead cooking adventure. But hey, great cathedrals weren't built in a day. Reminding me of one of my favorite sayings, "The best things aren't always easy, and the easy things aren't always best." Post that one on your fridge. So plan to make this batter one day and bake the mini cakes the next.
You'll begin your lesson in patience the first day by taking out eggs and leaving them to get to room temperature. I don't know what most people would consider safe, but there is no way I'm emotionally capable of leaving them out overnight. I am only willing to wait about four hours. Might as well take out the butter while you're at it.
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| Put them on a flat surface that they can't roll off of and crash to the floor. I used a frying pan. Ingenious, no? |
In a bowl add the flour, baking powder and salt. In another bowl add the eggs and white and light brown sugars. If you have a standing mixer, you're lucky. I don't. No room. So I use an electric hand mixer. Beat the eggs and sugar for 10 minutes. (Or for as long as you can stand it. I lasted for about five.) Mixture will be light and fluffy.
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| About to be blended. |
After the eggs and sugar are well incorporated, fold in the flour. If you can sift it in, that would be good. Add half, fold, add the other half, fold.
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| So creamy. |
Melt the butter in the microwave, which should be already softish because you left it out with the eggs.
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| Just accept this recipe has two sticks of butter now and move forward. |
Shouldn't take but 30 seconds or so. Pay close attention.
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| Where's the popcorn? Oh, wrong entry. |
Pour that in to the batter and fold gently. Not for too long.
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| Butter is the sports car of flavor delivery. (I think I need to work on my metaphors.) |
This is where you could add one of many flavors. Almond, lemon, green tea, chocolate. But since I was making these as a tribute to those classy chicks who came before me, who probably had mirrored trays on their dressers, vanilla was my extract of choice. That's why I used vanilla bean paste and the inside of a vanilla bean. (Mostly I just wanted to see the flecks of bean.)
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| Double dose of vanilla. Why skimp, I say. |
For an additional hint of sweetness, as if all this wasn't enough, I shot in a bit of agave nectar. It's all about the layers. Fold that in, cover with plastic wrap and put into the fridge for at least a few hours or it will keep for a couple days.
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| Nice flecks. |
In order to make a proper Madeline, one must purchase a Madeline pan. You've seen one. Has shell-shaped depressions. It's a purchase you'll be happy with because you'll definitely make these several times a year. Especially when you have endless flavor combos to explore. The French may not like you tinkering with their traditional tastes, but hey, if you're not French, you can do whatever you want! (Just don't tell them. They already don't like us too much. Why give them more material.)
Take the batter out of fridge and let sit at room temperature for 15 min. Preheat the oven to 350.
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| I read reviews and ended up with the one from Williams & Sonoma. They make such quality products. |
Though you could use more melted butter to brush the indentations, I used a butter-flavored nonstick spray. Makes for fast work. As did putting the batter into a Ziploc bag and cutting the corner off, like below. Fill up each well three quarters of the way. They will puff up when they bake, so you don't want to overdo it.
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| The bag trick is awesome! |
When every well has been filled, you are ready to go! Bake on the middle rack for 8-11 minutes. And put on the tea kettle.
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| Ooh, can't wait. |
Look for light brown edges. Insert a toothpick into the middle of a cake or two to make sure it comes out dry. If yes, then you're done!
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| We're done! |
They will pop right out. (If you bought a quality pan.) All three dozen of them. Let them rest on a cooling rack, then plate. I had a nice wood tray for them. I flipped a few over so I could see the seashell side and then dusted them with confectionery sugar. Divine. But I needed the proper beverage for accompaniment.
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| How classic. I'm certain the French would be proud. (Or at least tolerant.) |
The local Expo center had their twice yearly big flea market a couple weeks ago. I had my sights set on some things that I hoped I might find. (I properly researched beforehand to know my price limits and to limit my chances of being snookered. Do your homework - be savvy.)
A flea market is a lot of fun. An exciting treasure hunt. At the same time, I found myself feeling a little melancholy as well. I thought: "Someone once bought this item brand new. If she was 20 in the 1940s when Fire King Jadeite was manufactured, she could be in her late 80s today. Did she sip tea in this cup with a dear friend? Is it here, being resold, because she died? How often did she use it? When was the last time? Did her children not want any of it? Was there an estate sale and a stranger came in and bought up all her stuff just to resell and make money?" These and many things I wondered.
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| Beautiful. |
Jolting myself back to the present time... French pastries have a friend in English tea.
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| Steamy tea and one of my great aunt's small teaspoons. |
As I sat sipping my hot beverage and nibbling my tea cake, I thought about the woman who first purchased this piece of history. I hope I honored her memory by cherishing this cup, this moment, and delighting in the perfect companion for my Madelines. Perhaps things aren't ever really lost when passed on to someone who values them.
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