Adapted from Ruth Reichl, Gourmet Today (2009), page 816.
Conceived in honor of Caleb Borovik's graduation-matriculation.
8 individual baking cups with 1 - 1.5 cup capacity
baking sheet large enough to hold 8 baking dishes
food processor or blender
~1 T. unsalted butter
1/2 C. blanched almonds
1/4 C. all-purpose flour
1-1/2 C. whole milk
2/3 C. sugar
4 large eggs
4 T. unsalted butter, melted
1/4 t. salt
1/4 - 1/2 t. almond extract
12 oz. raspberries ( approximately 2-1/2 cups)
4 T. sugar
Preheat oven to 400°F making sure rack is set in middle position.
Butter baking dishes.
Pulse almonds and flour in blender or food processor until finely ground. Add milk, sugar, eggs, melted butter, salt, and almond extract. Blend until smooth.
Divide raspberries among baking dishes. Divide batter into 8 portions and pour over berries. Sprinkle each with 1/2 tablespoon (= 1-1/2 teaspoons) of sugar.
Place baking dishes on a baking sheet and bake clafoutis until puffed and golden, about 30 minutes. Cool slightly. Using a small sieve, sift confectioner's sugar over to dust clafoutis lightly and serve warm.
(Adapted from M. Bergin & J. Gethers, Spago Chocolate (1999), p. 211)
Yield: 2.5 cups
1 C. unsweetened cocoa powder (Dutch-processed preferred)
2 medium heatproof bowls (e.g., stainless steel, glass, or porcelain)
In a medium heatproof bowl, combine the cocoa powder, chocolate chips/pieces, and vanilla. Reserve.
In a medium saucepan, bring the water and the sugar to a boil. Continue boiling for approximately 5 minutes. until the sugar has completely dissolved. Check that sugar has dissolved by dragging a spoon or spatula along the bottom of the pan to check for any granules of sugar.
Pour sugar water into the chocolate mixture. Whisk until smooth.
Optional step: For extra silkiness, strain chocolate sauce through a fine-mesh strainer into a clean heatproof bowl.
Cover and refrigerate. Will keep for 2 weeks.
Note: Chocolate Swirl Sauce will be used to top-off Banana Royales. Bananas, ice cream, chocolate swirl sauce, chopped nuts and chocolate madeleines will be combined together to create Banana Royales.
Elements for Banana Royales
6 bananas—ripe, but firm
Note: Bananas, ice cream, chocolate swirl sauce, chopped nuts and chocolate madeleines
will be combined together to create Banana Royales. Others will be making the
chocolate swirl sauce and chocolate madeleines.
(Adapted from M. Bergin & J. Gethers, Spago Chocolate (1999), p. 59 Yield: 28-30 "cakes"
vegetable spray or softened butter
1-1/4 C. powdered confectioner's sugar plus extra to sift over baked madeleines
1 C. all-purpose flour
1/2 t. salt
6 oz. bittersweet chocolate chips or bittersweet chocolate bar, chopped into small pieces 4 oz. (1 stick) unsalted butter, cubed
1 t. orange zest, finely grated
1 t. vanilla extract
5 large egg whites
2 large madeleine pans
sifter or fine-mesh sieve
medium heatproof bowl (glass, porcelain, or microwave proof plastic) microwave oven
wooden spoon or spatula
electric mixer and large bowl
Preheat oven to 400°F, positioning oven rack in the center of the oven.
Spray madeleine pans generously with vegetable spray or generously coat with softened butter. Make certain that all of the grooves and indentations are well coated to assure easier removal of madeleines.
Using sifter or fine-mesh sieve, sift together powdered confectioner's sugar, flour, and salt. Reserve.
Place chocolate chips/pieces and cubed butter in a heatproof bowl. Place in microwave on "high" setting for 45 seconds. Stir to facilitate melting without burning chocolate. If necessary, return to microwave for another 10 seconds, but try to minimize "zapping" as much as possible because chocolate will be ruined if it burns or fries in the butter. Add orange zest to melted chocolate and stir.
Attach whip or beaters to electric mixer. In a large bowl, using medium speed, whip the egg whites until frothy. Once the egg whites turn frothy, increase speed to high and continue whipping until the whites thicken and hold their shape. The whites do not have to be stiff—just hold their shape. Fold in the chocolate mixture, blending thoroughly. Then fold in the sugar mixture until just incorporated. Do not over-mix. Spoon batter into prepared molds, filling almost to the top, but less than completely. Bake in 400°F oven fir approximately 10 minutes, reversing orientation of the baking pans, back-to-front, after 5 minutes. Madeleines are done when the rounded top of each cookie-cake springs back when lightly touched. Be careful not to overbake.Transfer pans to a cooling rack and let sit for 5 minutes. Turn out madeleines on to cooling rack to cool completely.
If you need to reuse a madeleine pan to bake remaining batter, wash, dry, and re-spray/re- butter pan. Give remaining batter a stir before refilling molds for second batch.
To serve, sift confectioner's sugar over the madeleines just before serving.
Note: The chocolate madeleines were served alongside bananas, ice cream, and homemade Chocolate Swirl Sauce, and chopped nuts to make Banana Royales.
(Adapted from Paul Bertolli, Chez Panisse Cooking (1988), "Walnut Biscotti", page 317.)
Yield: Approximately 4 dozen biscotti
4-1/4 C. flour
3 t. baking powder
1/2 t. salt
1-1/2 C. almonds, slivered
2 sticks unsalted butter, softened
1-1/2 C. sugar
2 t. vanilla
Preheat oven to 350°F. Sift together the flour, baking powder, and salt. Toast almonds on cookie sheet for 5 minutes. Reduce oven to 325°F. Cool and chop almonds, if desired.
Cream butter and sugar in mixing bowl. Add eggs and beat to mix well. Add vanilla & Amaretto. Add flour mixture and almonds. Stir until just combined. On lightly floured surface, roll dough and shape into 4 "bats" (a la suribachi) or cylinders, approximately 12" long and 1.5" thick. Place 2 "bats" on one baking sheet, placing apart from one another to allow spreading. Bake for 25 minutes or until lightly browned on top. Remove from oven and let cool for 5 minutes.
Remove baked "bats" to a cutting board. Slice on the diagonal about 1/2" wide. Return to baking sheets with cut sides down. Bake another 5-10 minutes, until lightly browned. to crisp up the biscotti and remove any lingering excess moisture.
Cool and pack into mason jars with airtight lids.
First made in December 1992 along with Walnut-Grand Marnier Biscotti and Hazelnut-Cognac Biscotti. Made again in December 1995. (See journal entry 12/22/95.)
Lucy's master recipe for 6 dozen biscotti:
6-1/3 C. flour
1-1/2 T. baking powder
3/4 t. salt2-1/4 C. nuts
3 sticks unsalted butter, softened
2-1/4 C. sugar
1 T. vanilla
3 T. liqueur of choice
Note: This recipe is adapted from Diane Rossen Worthington's, "The Cuisine of California," (1983). This book was the very first cookbook Rob gave me when we were courting each together in 1982-1983. The inscription of that first copy reads, "..." We still have the dog-eared, food-stained, broken-spined original and have purchased multiple copies over the years to share with family and friends.
1-1/4 C. all-purpose flour
1/2 C. unsalted butter (1 stick), frozen
1/4 - 1/3 C. ice water
1-1/2 C. blanched almonds
3/4 C. sugar
1/4 C. unsalted butter
2 T. all-purpose flour
1/4 C. Amaretto liquer
5 Golden Delicious apples
1/4 C. unsalted butter
3 T. sugar
1/2 C. honey
2 T. pistachios, chopped
3/4 cup butter (1 1/2 sticks)
1 cup sugar
grated zest from 1 medium-sized lemon
1/4 cup finely chopped ginger (3/8-inch dice)
1 3/4 cups flour, sifted
1/2 teaspoon baking powder
1 teaspoon vanilla
additional butter, melted
Melt butter and set aside to cool. Whisk together sugar and eggs for 10 to 15 minutes until the mixture has tripled in volume, is pale in color, and is think enough that wide ribbons fall from the whisk and keep their shape. Add lemon zest and candied ginger.
Sift flour and baking powder together and sprinkle/sift over the egg mixture with the aid of a wire mesh strainer. Fold mixture gently with a cutting-down-and-over motion until all of the flour is incorporated. Take care not to overwork the batter. Fold in the tepid butter and vanilla. Let batter rest in a cool area (not the refrigerator) for 15 minutes, minimally, and up to several hours.
Preheat oven to 375°F
Brush madeleine molds with softened or melted butter. Sift some flour onto molds and tap out excess. Fill molds 2/3 full with batter. Bake for 10 to 12 minutes, or until they pull away from the sides of the molds and spring back when touched with a finer. Press down on the "bottom" ends of the shells to remove. Cool on a rack with patterned sides up.
Yields approximately three dozen three-inch cookies.
Makes 3 dozen.