Wednesday, February 2, 2011

Walnut, Pear, and Roquefort Madeleines

This is a really unique savory Madeleine recipe with a hint of sweetness.  It combines the classic flavors of pears with blue cheese and walnuts, but instead of a salad or a cheese platter (where they would be commonly found), these are baked together, bound in batter.  They can easily be served as an appetizer, but are also nice paired with a salad for a light meal.  I think they would be a fun addition to a cheese plate too (keep things interesting)!  My friend Sydney and I made these together since she is reviewing the book for her blog The Cookbook Worm, and I offered to help :)  They're super easy to put together and are bursting with blue cheese flavor.  The big chunks of walnuts add a nice texture too!  Overall these were a really fun experiment exploring the savory side of a classic French sweet treat.  They can easily be made in mini-muffin pans if you don't have special Madeleine molds.

Walnut, Pear, and Roquefort Madeleines
Makes 24 Madeleines
(Adapted from Chocolate and Zucchini)

Unsalted butter for the molds
1 1/4 cups all-purpose flour
1 T. baking powder
3 large eggs
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 T. extra-virgin olive oil
1/2 cup buttermilk or plain unsweetened yogurt
3 oz. Roquefort or other blue cheese, crumbled
1 ripe pear, about 8 oz., peeled, cored, and diced
1/3 cup shelled walnuts, roughly chopped (not too finely)

Preheat the oven to 350 degrees F and butter a tray of Madeleine molds or mini-muffin tins.

Combine the flour and baking powder in a small mixing bowl. In a medium mixing bowl, whisk the eggs, salt, and pepper. Add the oil, buttermilk, and cheese, and whisk again.

Sift the flour mixture into the egg mixture and stir with a wooden spoon until incorporated. The batter will be thick. Don't overmix. Fold in the pear and walnuts and stir. The batter can be prepared up to a day ahead and refrigerated. Spoon the batter into the molds, filling them just to the rim.

Bake for 15 to 20 minutes, until puffy and golden. Transfer to a rack to cool for a few minutes, unmold, and serve warm.


Related Posts Plugin for WordPress, Blogger...