Do you ever feel at a loss on what to serve when company comes over? Appetizers are the easiest thing to put together but sometimes I have a hard time figuring out what to serve. I tend to be the most inspired when I’m just cooking for myself and my husband; I suppose it’s because I don’t feel pressure to make something perfect–anything goes so I tend to be more adventurous.
When I know I’ll be cooking for company my mind tends to go blank, eager to please, forgetting that simplicity is often the key. Friends and family don’t expect a five star meal; it’s about having a good time, right?
Thankfully, over the years I’ve built a repertoire of tried-and-true appetizers that my guests seem to enjoy (when I remember to consult the blog for said recipes!). A few are all you need but enthusiastic home cooks never really stop looking for their next favorite recipe, do they?
I’ve been looking for the perfect savory madeleine recipe for a while and it was right under my nose all along. As usual, Patricia Wells delivered. Have you tried any of her recipes? None has failed me yet. My favorite pastry crust is from one of her cookbooks; have not felt the need to search for another since.
In her The Provence Cookbook the same proved true for her savory madeleine recipe. I had all the ingredients and a mini madeleine pan that’s been waiting to be used for two years. Did I mention how easy these were? In no time at all I had two dozen bite-size, cheesy, herby little cakes. It was not quite wine o’clock when I baked these savory madeleines and silly me, I thought there would be enough left over by the time late afternoon rolled around.
Not the case. These were too, too easy to pop in your mouth. My husband and I polished off these madeleines immediately after taking these pictures and wanted more! Bake a double batch for your next party–these are five star in taste and virtually effort free. You and your guests will be very happy!
- ⅓ cup unbleached all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 1 large egg, lightly beaten
- ⅓ cup nonfat plain yogurt
- ¼ cup (1 ounce) freshly grated Parmigiano-Reggiano (or gruyere)
- 1 tablespoon finely minced fresh rosemary (or chives)
- Preheat your oven to 425℉. I recommend spraying your madeleine pan with nonstick spray even if it's already labeled as nonstick.
- Using a food processor, combine the ingredients from the flour to the yogurt and blend well. Add the cheese and rosemary and process until combined.
- Spoon the batter onto the madeleine molds and bake in the center rack of your oven for about 10 minutes or until firm and golden. Cool the madeleines for a few minutes before serving. Serve warm or at room temperature (I prefer them warm).