I’ve always liked the combination of honey with salty, sometimes sharp blue cheeses like Roquefort and Gorgonzola. But I didn’t have the idea to put these two ingredients into a cookie until I came home after having a cheese platter at a wine bar and told Michael, my husband, how nice the honey was with the Connecticut blue. That was the “bingo” moment: butter, blue cheese and honey . . . it wouldn’t take much to transform the gist of that trio into a cookie, especially if I chose to build it into a buttery madeleine.
I was skeptical of the madeleines achieving the famous hump – given there were chunks of blue cheese in them, I wasn’t sure the batter would cooperate – but mine did just fine..
These were terrific straight out of the oven but also at room temperature. Because I was leaving a couple of days later, I took most of these to a friend who agreed that it was hard to stop at just one 😉
I do love the idea of a savoury “cakelet” for apéro and will keep these in mind. I think they would work well with some nuts (walnuts?) and I’d be interested to play around with different cheeses as well. A keeper!
Get the recipe for Dorie Greenspan’s Honey-Blue Cheese Madeleines on page 427 of Dorie’s Cookies.
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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