M oth e r ’s Da y Bru n ch BY KATHERINE COWGER ORANGE CARDAMOM MADELEINES MAKES ABOUT 20 MADELEINES Light and delicate madeleines. A cross between a cookie and cake, these classic French butter cakes would be a perfect sweet treat for a Mother’s Day tea. Notes of orange and cardamom add a unique depth of flavor that pairs perfectly with the sweet, vanilla flavor of these petite butter cakes! Ingredients: For the pan • 1 tbsp butter, melted • 2 tsp all-purpose flour For the madeleines • 10 tbsp butter, melted • 2 large eggs - room temperature • 3 tbsp light brown sugar • 1/2 cup granulated sugar
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3 tsp vanilla extract 1/4 tsp salt 1 1/4 cup all-purpose flour 2 tsp orange zest 1/4 tsp ground cardamom Powdered sugar for sifting on top (optional)
Directions: 1. Preheat oven to 375°. In a small bowl whisk together 1 tbsp of melted butter and 2 tsp flour and coat the madeleine pan with the mixture. Set aside. 2. In a large mixing bowl combine the eggs, sugars, vanilla extract, and salt. Whisk with a stand mixer or by hand until thoroughly combined. 3. Sift in the flour a little at a time, gently mixing after each addition. Slowly pour in the melted and cooled butter, folding in until combined. Be careful not to over-mix! 4. Place healthy tablespoons of the batter onto each section on the prepared madeleine pan. Bake for about 9 minutes until the edges are lightly golden. Immediately remove the madeleines from the pan onto a cooling rack. Optional: Sift madeleines with powdered sugar before serving Note: My madeleine pan did not fit all of the batter. I baked the first batch and then allowed the pan to cool before baking the rest. SPRING ORZO PASTA SALAD WITH DIJON HERB VINAIGRETTE MAKES ABOUT 8-10 SERVINGS This fresh orzo pasta salad is filled with vibrant colors from seasonal vegetables, perfect for spring. Green peas, asparagus and radishes paired with a sweet honey Dijon dressing, salty feta and toasty almonds, make for a delicious bite bursting with spring flavors! Ingredients: • 8 oz orzo pasta (1/2 a box) • 1 bunch of asparagus - chopped • 2 cups frozen peas • 6-8 radishes, thinly sliced
28 • April/May 2022
