I will be forever grateful to David Lebowitz for his suggestion to eat lemon-glazed madeleines from a bakery called ble sucré in Paris. I’ve always liked madeleines but these glazed ones from ble sucré are incredible. Sometimes I just find myself thinking about those madeleines. So I went searching through David’s blog and I found a recipe for glazed madeleines. I’ve made madeleines twice before and I wasn’t too impressed with the turnout. Thus, I didn’t want to get my hopes up too high. I followed David’s recipe except for one minor change, which was glazing the madeleines twice instead of only once. I was trying to achieve the same thick coat of glaze that can be found on the madeleines at ble sucré. The madeleines tasted great on their own but the lemon glaze is a nice addition. While they don’t taste exactly like the ones from Paris, they are about as close as I can get.
Monthly Archives: April 2011
I recently bought Dorie Greenspan’s book Baking: From My Home to Yours, which I highly recommend. I was very excited to try out her recipes and I decided to make her cinnamon raisin bread. I remember that when I was younger, I used to love eating the cinnamon raisin bread that came in those red bags. After reading over the recipe, I decided that it was definitely manageable.
This bread recipe, along with many other bread recipes, requires that you have a long chunk of free time. It is actually a great way to force yourself to stay home and perhaps get some chores done around the house. Dorie’s instructions are very clear and easy to follow. I have always thought of bread as a very fussy thing to make, but I’m actually finding it to be an enjoyable process. The smell of the bread as it is baking in the oven is heavenly. Something about cinnamon in the oven is magical.
One of the most satisfying things about baking this bread was cutting it open and seeing the swirl. And of course, eating the bread warm from the oven made the hours of waiting totally worth it.