The life of a small business owner leaves very little room for anything else, especially one like myself who is the only employee. Sometimes I feel like a one man cookie factory and that the creativity of cooking has disappeared. I would like nothing more than to have just a few hours each week where I can work on new recipes and ideas, so I suppose that it’s fortunate that I continue to be the pastry consultant at the Central Park Boathouse where I can do just that. Never mind that the ideas I’m working on are for the restaurant and not for my business, but it is a creative outlet nonetheless. On the plus side, I get to bring home any leftover experiments for the kids. It might be a few slices of red velvet cake one day, some profiteroles another week, or these orange madelines. I don’t actually own a madeline pan so the kids have never seen one before. I just told them that it was like a cake in a different shape.
Orange Madelines (makes about 16-24, depending on the size of your pan)
4 egg yolks
1/2 cup sugar
Grated Zest of 3 large oranges
1 cup flour
1/2 cup melted butter
Preheat the over to 350 degrees. Whip the eggs, yolks, sugar and orange zest in an electric mixer on high speed for three minutes until very light and fluffy. Fold in the flour by hand, followed by the melted butter. Lightly spray a madeline pan with a nonstick spray, then fill each about 3/4-full with the batter (there may be extra). Bake for about 12 minutes or until risen and cooked in the center. Cool for a few minutes before removing from the pan, then repeat with any additional batter. These are best eaten the same day.