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August 28, 2013 Page 7
Chef’s Corner
Lemon-Scented Madeleines
(1 dozen )
Ingredients:
2 eggs, separated
¾ cup sugar
½ tsp. pure vanilla extract
pinch of salt
6 oz. Curly’s unsalted butter, melted, divided
zest and juice of ½ lemon
1 cup + 2 tablespoons flour
Method:
Preheat oven to 325F. Take 2 tablespoons of the melted but-
ter and cool it to room temperature. Use this butter to gener-
ously grease the madeleine molds. A note of importance is
to properly butter the molds. Use a pliant brush, and take care
not to miss a single cranny. Beat the egg yolks with the sugar
and salt, the remaining melted butter, the vanilla extract, the
lemon zest and juice, until thickened.
Add the flour, about a ¼ cup at a time, beating between ad-
ditions. Add the egg whites, one at a time, and beat until well
combined. Fill the molds 2/3 full and bake until golden, about
25 minutes. Dust with powdered sugar when cool.
Madeleines
By Jean-Jacques, Bistro Maison, McMinnville
439524.082813
Newberg
Across from Burgerville
503-538-8302
Cupcakes & Wine Flights
First Friday of every month
440297.082813
THE POTTER’S VINEYARD
& CLAY ART GALLERY
August 31, Sept. 1 & 2
Labor Day Weekend
Open House
Hours – 11 am-5 pm | $10 tasting fee
14725 NE Quarry Rd. | Newberg
pottersvineyard.com | (503) 504-3796
The secret to this delicious confection? Following the same philosophy as his mentor, his mom Jacqueline,
Jean-Jacques begins with the best possible ingredients to achieve the most delicious end result. When creating
Madeleines, he uses the finest butter from Oregon’s own “Curly’s.” It makes all the difference.