A bébé shower and where did I go wrong with my madeleines?
Okay, so I refuse to do the standard baby shower with stupid games! My best friend's first baby, we had a Mexican fiesta since he was due on Cinco de Mayo; the pinata was the only game we played! (And if you think seeing an 8-month pregnant woman beating a stork pinata on the ground isn't funny, you've got another think coming!! ;-) Anyway, for the second baby (a girl) I decided to do a French bébé shower! She really wanted to keep it simple, so I did and everything turned out well, except for the part I was most excited about!
I made the mini bacon, cheddar, and leek quiches from Fine Cooking (December issue) which was in an article on appetizers that you could freeze and bake later. They were supposed to be made in mini muffin tins, but I used regular muffin tins to make them as part of the meal. These were absolutely fabulous, so easy, and I loved that you could make them ahead of time. (I made these on the Wednesday before the shower, but Fine Cooking says you can make them up to a month in advance.) I also made this Potato and Leek Soup: http://www.marthastewart.com/page.jht...
I didn't really care for the soup, but everyone else seemed to like it, including my mom, who always tells me the truth! (I used to work at a little cafe in the town I grew up in that made the best soups, including Potato and Leek and I just can't measure up in my mind!) I also made a simple salad with Boston red lettuce, green onions, celery, dried cranberries, spiced Pecans, and a simple vinaigrette... one of the best salads I've made in a long time and very festive! For dessert, I made Chocolate Pots de Creme http://www.epicurious.com/recipes/rec... with a little dollop of whipped cream and a sprinkle of cinnamon on top. THIS WAS AMAZING!!! And so easy- will definitely make this again as well! And now for the sad part... I had wanted to make mini cinnamon madeleines and even bought the pan especially for this occasion and they didn't turn out!! This is the recipe here:
9 tablespoons unsalted butter, melted and cooled to room temperature, plus more for molds
1 3/4 cup all-purpose flour, plus more for dusting
2 1/2 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
3 large eggs
3/4 cup plus 3 tablespoons sugar
5 tablespoons milk
Preheat oven to 375°. Butter and flour madeleine molds and tap out the excess. Sift together flour, baking powder, and cinnamon and set aside. Whisk together eggs and sugar until creamy. Add flour mixture and milk to egg mixture and mix until smooth. Add butter, and beat until creamy. Cover with plastic wrap and chill for at least 20 minutes. Transfer the chilled mixture to a pastry bag and pipe mixture into prepared molds. Bake until golden brown, about 9 minutes. Remove from molds and cool on a rack.
I hope someone can tell me what went wrong! They were very tasty, but they were more like spongecakes, definitely not like madeleines. There was almost no shell definition at all... I think I only could see it because I knew it was supposed to have that shell definition... definitely not serveable! They were not crispy in the least! I wish I would have taken a picture of those because you could see the many air bubbles in them, but I was so sad and mad, I just scrapped them! Wouldn't the pots de cremes looked so cute with a couple of mini madeleines dancing in the background?!? I'm going to try again, but would like to know what I did wrong first!
And for your viewing pleasure, I remembered pictures this time! Woo hoo for me!!
the set table (I love my mom's china!
the place cards (little frames so people could take them home and eventually put a picture of the baby in them
the plated meal
And (he he!) my puppy "helping" clean (my mom hates this!
Oh and I forgot! My dad made the best French bread ever! Yum!
Hi Katie Nell - that sounds (and looks) wonderful. I'll check my JC recipe for madeleines, which I've made with no problems and a nice "crust". The only immediate difference that comes to mind is that she calls for melted butter mixed with flour to be brushed in the shells, rather than soft butter dusted with flour - don't know if that would make a difference. What are your madeleine pans made of? I think mine are tin. Wondering if black/nonstick or silicon would make a difference.