Thank you for a pleasant article to escape with for a few minutes! I haven't been able to do much cooking or baking for a few years. But I should be able to start soon. I look forward to being totally absorbed in creating something very good out of little bits of "this and that." And I look forward to being able to share my creations with my friends and family. I'm already smiling at the prospect.
And how perfect is that phrase.. The sweetness of doing nothing. When I lived in Prague in the early 90s, I was stunned the first summer when my neighbor Lida said "Bye! See you next month".. And she explained she was going into the country, to their very small farm (then I noticed the rest of Prague was empty!). She explained she grows vegetables to can and store for the winter months when fresh vegetables are empty from the stores (post communism seclusion didn't change imports right away), mends and sews new clothes, dries beans.. And reads books and sits in her garden. The Czech people are masters at making, fixing, growing. And the summer is their busiest making time. Truly refreshing. Thanks for this lovely post, and the memories it sparked. We all need to slow down.
Thank you for the essay and recipe. I have a Dorie Greenspan recipe for java madeleines. She says you can use a mini muffin tin if you do not have the molds. I have done this, so this is how I will be making these madeleines with honey from my husband's bees.
I do look forward to these recipes! Thank you so much for the delightful article, and the compote dishes are my choice!! I have several mismatched pieces in this color way. I love it!
Well, I kept mine in a well sealed Tupperware and it’s been almost a week and still looks good. So I’d say several days. The madeleines are best fresh. Feel free to use more peaches than I did though I love the addition of plums and apricots.
Thank you for a pleasant article to escape with for a few minutes! I haven't been able to do much cooking or baking for a few years. But I should be able to start soon. I look forward to being totally absorbed in creating something very good out of little bits of "this and that." And I look forward to being able to share my creations with my friends and family. I'm already smiling at the prospect.
That’s what I love about baking - sharing what I make and making people happy.
And how perfect is that phrase.. The sweetness of doing nothing. When I lived in Prague in the early 90s, I was stunned the first summer when my neighbor Lida said "Bye! See you next month".. And she explained she was going into the country, to their very small farm (then I noticed the rest of Prague was empty!). She explained she grows vegetables to can and store for the winter months when fresh vegetables are empty from the stores (post communism seclusion didn't change imports right away), mends and sews new clothes, dries beans.. And reads books and sits in her garden. The Czech people are masters at making, fixing, growing. And the summer is their busiest making time. Truly refreshing. Thanks for this lovely post, and the memories it sparked. We all need to slow down.
Thank you for this perfect response 💜
Thank you for the essay and recipe. I have a Dorie Greenspan recipe for java madeleines. She says you can use a mini muffin tin if you do not have the molds. I have done this, so this is how I will be making these madeleines with honey from my husband's bees.
Wow, your own honey!!! Beautiful! Just don’t over bake them like I did 🤦🏻♀️
I've never used mini muffin tins for madeleines, but it sounds great. I do like to use muffin top tins (round and shallow) to make financiers!
I do look forward to these recipes! Thank you so much for the delightful article, and the compote dishes are my choice!! I have several mismatched pieces in this color way. I love it!
Will definitely have to try this. The nectarines are really sweet right now.
How can madeleines get more perfect than the recipe in your cookbook?? I will have to try these.. They sound perfect with the compote.
We have some amazing peaches right now - I will have to try this.
Jamie, how long is the compote good for? And can you freeze it?
Well, I kept mine in a well sealed Tupperware and it’s been almost a week and still looks good. So I’d say several days. The madeleines are best fresh. Feel free to use more peaches than I did though I love the addition of plums and apricots.
Ah, a wonderful high end hotel dessert!