Madeleines
July 22: Feast Day of St. Mary Magdalene
Although Salt Lake City, Utah, is Mormon territory, there is also a sizable Catholic community present there as well, since the area was once part of Mexico. When we were in SLC during one of Highlander’s work projects, we had an opportunity to visit the Cathedral of the Madeleine on one of his afternoons off. The cathedral, which is the mother church of the Roman Catholic Church of Utah, is the only one in America under the patronage of St. Mary Magdalene. Construction of the cathedral began in 1900 and was completed nine years later. It features a Romanesque exterior and a Gothic interior. Gargoyles, stained glass windows and classical-style murals and sculptures add an artistic flair to this historic building.
Following the French form of the name of St. Mary Magdalene, we made “madeleines,” a tasty tea cake known for its scallop shell shape. Although there are conflicts in history on how these cakes got their name, madeleines have been popularized by Proust, a 19th century author, in his book, “In Search of Lost Time,” in which he described that eating a madeleine prompted a childhood memory.
Make some madeleines to remember St. Mary Magdalene, the repentant sinner and famous female follower of Jesus Christ, on her feast day.
Recipe
(Adapted from Wilton)
Ingredients
- ½ cup (1 stick) butter, melted
- 1 cup cake flour
- pinch of salt
- ½ teaspoon baking powder
- 3 eggs
- ¾ cup sugar
- 1 tablespoon grated orange or lemon zest
Directions
Melt the butter and set aside for 15 minutes to cool slightly. Meanwhile, in a bowl, combine the cake flour, baking powder and pinch of salt. In another bowl, beat the eggs with the sugar until thick and frothy.
Mix in the orange or lemon zest. Gradually stir in the melted butter (hot butter will curdle and cook the eggs). Fold in the flour mixture and blend until smooth. Cover with plastic wrap/film and refrigerate for 15 minutes to thicken the batter.
Grease the madeleine pan and sprinkle a little flour on it. Place 1 ½ tablespoons of the batter onto the wells of the pan. Do not overfill. Bake in a preheated oven at 325 degrees F for 12-14 minutes or until firm. The madeleines will rise and puff out into their distinctive shell-shapes during the baking process. Remove from the oven and immediately invert the pan onto a wire rack, tapping to release the madeleines. Separate the madeleines so they do not stick together. Cool completely. Repeat with the remaining batter. Serve with tea. Yield: Approximately 2 – 2½ dozen.
Notes
- We bought our madeleine pan from Bed, Bath and Beyond. It is cheaper than buying it at Williams-Sonoma, especially with a coupon!
- Diagonally dip the scalloped ends of the madeleines in melted chocolate and cool to set for an extra-indulgent snack.
- Find other French recipes and saint day foods by searching the recipe list on our blog.
Hawaii Mac Salad
July 14: National Macaroni Day
There is a lot of mayonnaise in macaroni salad, scoops of which are staples in Hawaii plate lunches. While non-locals may think adding stereotypical slices of pineapple or shredded coconut in the pasta make it more Hawaiian-style, it simply is just the creaminess and moistness of the mayonnaise that locals like and appreciate. Although more mayo in a mac salad is not that healthy, it is considered a delicious side dish that balances other favorite flavors (such as marinated meats or fried foods) when served together with a scoop of white sticky rice. Make Hawaii mac salad for a marvelous mixed plate meal on National Macaroni Day. Aloha!
Recipe
(Adapted from Recipe Matcher)
Ingredients
- 2 cups elbow macaroni
- ¼ cup carrots, grated or finely chopped
- salt and pepper to taste
- ¼ cup milk
- 1+++++ cup of mayonnaise
- 1 egg, boiled and chopped (optional)
Directions
Boil the macaroni in water and cook al dente (or according to the guidelines on the package). Drain and rinse the pasta with cold water. Grate or finely chop the carrots. Mix the carrots with the macaroni.
Salt and pepper to taste. Stir in the milk. Add at least one cup of mayonnaise. Chop the boiled egg and add to the macaroni salad (optional). Refrigerate for at least an hour to allow the flavors to blend. Before serving, mix in more mayonnaise. Use a scoop to serve.
Notes
- For a macaroni salad recipe containing pineapple, see our other recipe, island-style chicken macaroni salad, here.
- For a mixed plate meal, serve this basic Hawaii mac salad with rice and other local main dishes, such as our Hawaiian BBQ chicken, Hawaiian chicken curry, kalbi, corned beef hash, furikake mahi mahi, mochiko chicken or shoyu chicken.
Oven-Fried Chicken
July 6: National Fried Chicken Day
Islander loves fried chicken—so much so that she gave it up for Lent one year. After the 40 days of fasting were over, we celebrated her weeks’ long “sacrifice” and ate at a fast food chicken chain for our Easter brunch! Perhaps she could have satisfied her cravings for fried chicken if it were baked?!? Oven-fried chicken is just as juicy, tender and tasty but less greasy and messy to make at home. It really is not bad for being baked so she can have her guilty pleasure during Lent and on National Fried Chicken Day!
Recipe
(Adapted from Betty Crocker)
- 6-8 chicken legs (or 3 pounds favorite chicken pieces)
- 2 tablespoons butter
- 2/3 cup flour (we used Bisquick Heart Smart low fat brand)
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
Directions
Line a baking pan with foil. Put the butter in the pan and bake in a preheated oven at 425 degrees F until melted. Keep the pan hot. Meanwhile, combine the flour or Bisquick with the paprika, salt and pepper. Dredge the chicken pieces in ths mixture.
Place the chicken in the buttered pan. Bake for 35 minutes, then turn the chicken to the other side and bake for another 15 minutes or until cooked through.
Notes
HI COOKERY 