Culinary Concoctions by Peabody

I do not hide my disdain for hot weather. So you can imagine how very unhappy I was this weekend when our outdoor thermometer read 92F. No, no, no. I pay extra money to live in a temperate climate here people. They don’t put air conditioning in our homes for a reason. So the days leading up to that were less than pleasant and no cooking or baking were done.
The deadline for Tuesdays with Dorie was breathing down my neck but all I wanted to do was sit around with the fan on me and drink fruity cocktails. My friend T back in Arizona made the best Sangria each Summer. Unlike normal Sangria, this one was made with white wine and peaches. It was made especially for me since I can’t have red wine(it triggers migraines ). It was basically white wine(usually Pinot Gris), orange and lemon slices, club soda, sugar and sliced peaches. It did a great job of chasing the heat away.
Having that Sangria on my mind, I decided that I would translate that somehow into my madeleines(this weeks pick by Tara of Smells Like Home). I diced up the peaches and let them swim around in white wine for a while. Added some orange and lemon zest to the batter and tried to think cool thoughts. Though not nearly as refreshing as the Sangria, the flavors were there and made me long for a glass of my friends concoction even more.
The good news is the tides are already changing and the raining cooler weather is rolling in…which is good because I’ve got baking to be done!

White Peach Sangria Madeleines

2/3 cup all-purpose flour
¾ teaspoon baking powder
Pinch of salt
½ cup sugar
Grated zest of ½ an lemon
Grated zest of ½ an orange
1 white peach, peeled and diced to 1/8-inch cubes
2 TBSP Pinto Gris(or other white wine)
2 large eggs, at room temperature
1 teaspoons pure vanilla extract
6 TBSP unsalted butter, melted and cooled
Place peach pieces in a small bowl. Pour in wine and toss. Allow to macerate for at least one hour. Drain any excess wine from the peaches. Set aside.

Whisk together the flour, baking powder and salt. Set aside.

Working in a mixer bowl, or in a large bowl, rub the sugar and lemon and orange zest together with your fingertips until the sugar is moist and fragrant. Add the eggs to the bowl. Working with the whisk attachment, or with a hand mixer, beat the eggs and sugar together on medium-high speed until pale, thick and light, 2 to 3 minutes. Beat in the vanilla. With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter. Fold in peaches. Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or for up to 2 days. This long chill period will help the batter form the hump that is characteristic of madeleines. (For convenience, you can spoon the batter into the madeleine molds, cover and refrigerate, then bake the cookies directly from the fridge; see below for instructions on prepping the pans.)

GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 400 degrees F. Butter 12 full-size madeleine molds, or up to 36 mini madeleine molds, dust the insides with flour and tap out the excess. Or, if you have a nonstick pan (or pans), give it a light coating of vegetable cooking spray. If you have a silicone pan, no prep is needed. Place the pan(s) on a baking sheet.

Spoon the batter into the molds, filling each one almost to the top. Don’t worry about spreading the batter evenly, the oven’s heat will take care of that. Bake large madeleines for 11 to 13 minutes, and minis for 8 to 10 minutes, or until they are golden and the tops spring back when touched. Remove the pan(s) from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter(right after they come out of the oven). Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just warm or to room temperature.

If you are making minis and have more batter, bake the next batch(es), making certain that you cool, then properly prepare the pan(s) before baking.
Peach Glaze:

1 cup powdered sugar
3 TBSP peach juice

Whisk together until incorporated.

Dip one side of Madeleines into glaze and let set up before serving.

Source: Adapted from Baking From My Home to Yours by Dorie Greenspan

First off we have a winner of the prize pack. Using Random.org’s Integer Generator the lucky winner is #203…otherwise known as Mary of Shazam in the Kitchen. Congrats to Mary and thanks to all who left a comment. Mary please email me at luvbriere(at)gmail(dot)com so that I can get your address to send you your treats.

The first time I had banana bread that was not baked by my mother was the college cafeteria. Not exactly a bakers delight. I had grown up all my life having my banana bread made with graham flour and had no idea that anyone made it any different. And though delicious is not how I would describe it, it did get me think as to what the “average” banana bread tasted like. The banana bread that everyone seemed to grow up on.
From that point on I pretty much tried every banana bread I could find. I’ve had some winners and some losers. But when I saw this bread over at A Yankee in a Southern Kitchen and it had key lime involved, I HAD to try it. So glad I did. This was originally a “light” recipe, which I quickly changed. If you want to see the original recipe that is lower in calories go here. I on the other hand added more butter, more sugar and full fat Greek yogurt to my banana bread. So in a way it is more like cake. The key lime glaze really adds a depth of flavor to this bread that makes it fall into the prestigious top five banana breads I have ever baked. Since I am also obsessed with adding mascarpone to my banana breads as of late, I think the next time I make it, I will add some of that.
Life is a little too busy right now so this post is a short one. Thanks to all of you who wrote about your evil gym experiences to me via email…they were good for a laugh and made me feel less alone when up against Barbie and Ken.

Coconut Banana Bread with Key Lime Glaze

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, room temperature
1 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 ½ cups mashed bananas
1/3 cup Greek yogurt(or sour cream)
1 teaspoon vanilla
½ cup shredded sweetened coconut
Preheat oven to 350 degrees
Butter 1 large 9×5 loaf pan or three miniature pans
Combine flour, baking soda and salt in bowl, mix ingredients.
Place granulated sugar and butter in a large bowl, beat with a mixer or spoon until well blended.
Add eggs one at a time, beating well after each addition.
Add banana, yogurt, and vanilla; beat until blended.
Add flour mixture; beat at low speed or by hand until just moist.
Stir in 1/2 cup coconut.
Pour mixture in loaf or divide amongst three small pans.
Bake at 350 degrees for 30-35 minutes or until a wooden pick comes out clean. If baking in a large pan bake for about 1 hour.
Cool in pan for 10 minutes large or 5 minutes small loaves.
Remove from pan and place on a wire rack.

Key Lime Glaze
1 TBSP shredded sweetened coconut( I actually used much more)
½ cup sifted powdered sugar
1 ½ TBSP key lime juice

Combine ingredients, stirring with a whisk and drizzle over banana breads while still warm.
Cool completely on wire rack.

Source: Adapted from A Yankee in a Southern Kitchen who adapted their recipe from Cooking Light and Southern Living.

As I sit here covered in bruises from hockey, body slathered in Tiger Balm for my achy muscles I can’t help but wonder…this exercise stuff is good for you? I know “they” say it is and I do it 6 times a week but oye I don’t think my butt should be this sore. And just when you start to get less sore, you up your weight on everything and the evil cycle starts all over again.
Speaking of evil and exercise, there is my gym. When I lived in my apartment, we lived down the street from an athletic club. It was pretty pricey but it offered many a service and had a nice variety of classes. The people at the front desk greeted you in a genuine way. They happily gave you your towels and asked if there was anything else. Everyone covered themselves up(no bare midriffs and what not) and no one could talk on their cell phones. They also had a good variety of people who worked out there, from the senior citizens I used to take water walking with(when I was injured) to super buff to just your average Joe…all of whom were there to work out, not hook up with people.
But when we moved north I had to say goodbye to that place and find new place to sweat at. Where we live now has limited resources and so I could not be picky about my gym. My gym is not a chain and for all practical purposes it should be called the Barbie and Ken gym. Because really, that is who works out there. Perfect plastic people who are the type who wear make up and a barely there tops and bottoms. I have one girl that I swear she is doing a stripper routine before she gets ready to hop on the treadmill. Oh sure, I know she is “stretching” but I have never seen anyone feel themselves up while stretching. This of course causes every male member of the gym to stop and stare. I get all the men to stop and stare too…along with the women. You see, there are about 5 women over the size 4 at the gym, I being one of them. They have no problem letting you know either. It’s no wonder larger people don’t want to work out.
The first day I started at that gym a woman on the treadmill stared at me and finally said, “good for you for finally deciding to get a grasp on your health.” The woman, approximately the size of my leg had no idea how badly she was about to be bitched out. I said, “excuse me?” She seemed a little shocked that I would be annoyed…after all she was just supporting the fat girl, right? “It’s just good to see that you’re finally taking care of yourself.” I stared at her and asked, “when was the last time you did a calculus problem?” She seemed beyond confused. “I ask this because it has been proven that if you do a calculus problem a day it helps to ward off Alzheimer disease. I do one everyday. And so, though you may have a better body than mine it really wont help you when you are sitting around at age 60 and you don’t remember who your kids are…but hey, you’ll look good.” This was said at a loud tone. She got off the treadmill and left.
Then there are the actual employees who don’t even bother to look up from whatever they are reading or talking on their cell phone when you check in. I could give my card to whomever and they could care less. The juice bar lady is by far my least favorite. One day I wanted to know what was in the pineapple smoothie(as I am allergic to some fruits). “A lot of calories” was all she told me. Another woman working with her at least was shocked that the girl said that and quickly listed the ingredients for me.
Despite all the love I get from this gym, I still go. And why? Food. Food. Food.
Food, like this luscious butterscotch pudding that I am quite sure was far more calories than that pineapple smoothie.
I have said it before and I will say it again: Life is too short to think that a sugar-free, fat-free chocolate pudding cup is dessert. This butterscotch pudding, you know the one with actual butter and Scotch(and a little Grand Marnier ) is worth every minute I spend on the elliptical trainer. It’s worth the evil grin my trainer gets when he knows he is going to hurt me(but in a loving way). It’s worth the feeling like my lungs are going to explode when I am trying to chase the puck down the ice faster than the guy on the opposing team.
So I will go to my gym and ignore the lovely comments that are sometimes said to me. Because yes, I have far more padding, but at least I am not a bitch because all I get to come home to is 6 almonds and vegetable broth soup…mmmm.

Butterscotch Pudding

3/4 cup sugar
1/4 cup water
1/4 cup whipping cream
1/2 cup (packed) golden brown sugar
1/3 cup cornstarch
1 teaspoon salt
3 cups whole milk

4 large egg yolks
1/4 cup (1/2 stick) unsalted butter, cut into small pieces, room temperature
1 TBSP Scotch
1 TBSP Grand Marnier
1 teaspoon vanilla extract

Stir 3/4 cup sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Remove from heat. Add cream (mixture will bubble vigorously). Stir until smooth. Set caramel sauce aside.
Mix brown sugar, cornstarch, and salt in heavy medium saucepan. Gradually whisk in milk. Stir over medium-low heat until mixture thickens and boils, about 8 minutes. Remove from heat. Whisk in caramel sauce.

Whisk egg yolks in large bowl to blend. Gradually whisk 1 cup warm caramel mixture into yolks. Gradually whisk yolk mixture back into caramel mixture in saucepan. Bring to simmer over medium heat. Gradually whisk in butter, Scotch, Grand Marnier, and vanilla.

Divide pudding among 8 parfait glasses. Chill until cold, at least 6 hours and up to 1 day.

Souce: Bon Appetit Magazine, Decemeber 2002

P.S. Don’t forget to enter to win the Northwest Noshings Drawing.

There is still time to get in on Northwest Noshings prize pack. If you don’t know what I am talking about, go here.

The prize pack includes:

I Love Crab Cakes Cookbook by Tom Douglas

Rub with Love Chicken Rub also made by Tom Douglas

Anna’s Huckleberry Creamed Honey

Moonstruck Chocolate Truffle Duo

Fran’s Caramel Sauce(which I use a ton of around here)

You have until Sunday May 18^th, 8pm(Pacific Standard Time) to leave a comment in the Northwest Noshings post to be entered into the drawing.