This week’s Tuesdays with Dorie recipe from Dorie’s Cookies was Honey-Blue Cheese Madeleines, a lovely savoury version of a favourite tea cake that’s perfect for l’heure de l’apéro!
Dorie says:
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.
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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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I agree – these were terrific. You got perfect jumps on your mads. I was sceptical but the flavours are great.
I was also skeptical of getting the humps so it was a nice surprise. Yours look perfect. So yummy!
perfect for apéro– yum!
they look wonderful, will have to give these a try!