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Appetizers |
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INGREDIENTS:
For Madeleine's
1 tbs unsalted butter melted, plus additional for brushing molds
1/3 cp yellow cornmeal (not coarse)
2 tbs all-purpose flour
1/2 tsp sugar
1/4 tsp baking soda
1/4 tsp salt
1/8 tsp black pepper
1 large egg
1/3 cp well-shaken buttermilk
1/2 cp corn (from 1 ear), chopped
Acorn squash
For Topping
1/3 cp sour cream
50 g caviar (1 3/4 oz preferably sevruga)
Garnish: chopped fresh chives
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DIRECTIONS:
Preheat oven to 400°F. Brush molds with some melted butter.
Whisk together cornmeal, flour, sugar, baking soda, salt, and
pepper in a bowl.
Whisk together egg, buttermilk, 1 tbs melted butter, and corn in
another bowl, then add to dry ingredients, stirring until just
combined.
Spoon 1 tsp batter into each mold and bake in middle of oven until
Madeleine's are golden around edges and spring back when pressed
lightly, 5 to 6 minutes.
Turn Madeleine's out onto a rack to cool and make more in same
manner.
Topping Madeleine's:
Put sour cream in pastry bag (if using) and pipe (or spoon) about
1/2 tsp onto each Madeleine, then top with a rounded 1/4 tsp
caviar.
Cooks' note:
Madeleine's (without topping) are best when made no more than 6
hours ahead. Once cooled, keep in an airtight container at room
temperature.
Special equipment: a Madeleine pan with 20 miniature
(1/2-tablespoon) molds (preferably nonstick); a small pastry bag
fitted with small star or leaf tip (optional)
Serving: 6 |
