Wednesday, December 8, 2010

Gluten Free Carrot Candied Orange Madeleines



Someone once told me, “You know, writing is like riding a horse.” They stopped there. Now, I am starting to wonder. Was it because if you rode once you can ride again and similarly if you strung together sentences before you will again? Or was it because riding a horse, and writing similarly, takes practice but the practice is well worth it? Or was it because riding a horse, and writing as well, can be a terrible pain in the behind?

I would like to believe the answer to all three of those questions is yes. I am starting to believe most things take practice and are often a pain, though once learned are so familiar they can never be forgotten.

After a frustrating week when the skies have chosen to offer inclemency of some kind, I find myself itching to have a quiet minute in the kitchen. I don’t mean event-cooking or dinner making. I mean quiet mixing chopping joy; the kind of cooking where you don’t need to look up the recipe or pull out a scale. You just drop that measuring cup into the flour, feel the smoothness of the ingredient, and then satisfied sweep the knife over the cup. Chopping, whisking, moving. Then you bite into your creation and remember, hey, I can cook. Maybe cooking is like writing—oh, I mean like riding a horse.


Gluten Free Carrot Candied Orange Madeleines
Based on a recipe by Seattle Local Food
Melt ½ a stick of butter. Let brown. Strain and cool.

In a large bowl, beat together:
4 eggs
1 tsp vanilla

¼ cup grated carrots
2 T candied orange peels, chopped
1 T candied ginger, chopped (optional)

In a separate bowl, mix together:
½ cup GF mix
½ tsp baking powder
¼ tsp xantham gum
1 tsp ginger powder
½ tsp Chinese 5 spice
½ tsp cinnamon
2 T brown sugar

Mix dry into wet. Add butter.

Let sit for 5 minutes. And then pour batter (it is wet) into greased Madeleine pans. Bake 8 minutes at 350. This makes about 60 mini-madeleines.


amna said...

if you don't mind, can you tell me how you get that dak background like in your second pic? where did you place the bowl and how is the lighting done? it looks gorgeous :)

Joanne said...

I agree with you. All of the above. Although I'm allergic to horses, so maybe that's why I've turned to writing? Hmm.

I love those quiet moments in the kitchen. Nothing but you and the flour. Glorious.

These cookies sound so tasty! What a unique approach to madeleines!

angi said...

Now I'm really curious what they meant by that. I've never rode a horse before but I have heard that riding a horse makes your butt and legs sore for days. If that's what they meant, I'm not sure I'm writing correctly.

Maggie said...

Great looking cookies! Does your GF mix not have xantham gum or is the 1/4 t extra? My husband is off wheat and I'm trying to round up cookie recipes for Christmas.

Sean Grey Hanson said...

I do LOVE this recipe and will be making it this Christmas Eve!

Johanna GGG said...

That plate is so pretty! And your writing is lovely. Maybe writing is like riding a horse because if you love your beast (or subject), you will find your rhythm comes so much easier!

Alicia Foodycat said...

Such cute little cakes!

I don't know if writing is like riding a horse - I can't ride!

Thistlemoon said...

These are a nice, beautiful and festive GF treat! Thanks for sharing!