5.30.2015

Stalking the Wild Doristas

If Cocoa & Lavender is the only food blog you read (which I doubt), you may not know what a Dorista is.

The Doristas are dévotées of Dorie Greenspan, and Dorie has a couple of blogger groups, namely French Fridays with Dorie, and Tuesdays with Dorie. (Quite a few of the Doristas are in mourning, as last week was the final week for French Fridays with Dorie. But their friendships will last forever...)

Each week, the bloggers in these groups are given their marching orders: the recipe they are all supposed to make.

I follow (not really stalking, is it?) several of the Doristas, and am always fascinated to read and see how the results of a single recipe differ from one maker to another.

For example, for the Veal Marengo one week, I saw versions that used lamb, beef, chicken, and - surprise! - veal.

There were a variety of reasons for the alternate choices - unavailability, political reasons, and family preferences. It's a lot of fun to see how each Dorista treats a recipe.

This week, I chose to make the recipe that they all made - lemon madeleines. I was fascinated was everyones results, and enjoyed their commentary. They are requested (by Dorie) not to print the recipe but, if it has been published, they will often include a link.

I made the recipe as written (unglazed and dusted with confectioner's sugar) and, as always, ask myself, "What will I do differently next time?" I'm not saying that Dories isn't perfect, but I would make a few changes: more lemon zest and less salt.

I used exactly the prescribed amount of fleur de sel (from my copious collection of salts) for my first batch, and it overwhelmed the lemon and butter - the flavors that I love so much in a madeleine. And I always want more lemon...

And then it occurred to me: this is exactly what many of the Doristas do on a weekly basis. They take the master recipe and then twist and turn it to make it their own.

They switch out ingredients based on preference or availability, they use personal methods (stand mixer versus whisk), and they garnish differently to add their personal visual mark.

So today, I join those creative Doristas and bring you my version of Dorie's Lemon Madeleines.

~ David

Almost Dorie's Lemon Madeleines

90 grams all-purpose flour
1 teaspoon baking powder
pinch of fleur de sel
67 grams sugar
finely grated zest of 2 lemons
2 large eggs, at room temperature
1 tablespoon honey
1 teaspoon pure vanilla extract
8 tablespoons unsalted butter, melted and still warm
2 tablespoons whole milk
confectioners sugar, for dusting

Whisk together the flour, baking powder and salt in a small bowl; set aside.

Working in the large bowl of a stand mixer, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrant. Add the eggs and, using the whisk attachment, beat at high until the sugar and eggs are slightly thick and pale. Beat in the honey and vanilla.

Gently fold in the dry ingredients, stopping when all dry ingredients have been moistened. Fold in the melted butter and then the milk. Press a piece of wax paper against the surface of the batter and chill for at least 1 hour.

Using baking spray, coat the molds of two 12-shell madeleine pans. Divide the batter among the molds, filling them no more than two-thirds full. Refrigerate filled pans for 1 hour longer.

Preheat the oven to 400°F.

Place the madeleines in the oven and bake for 11 minutes, or until the cakes are golden and the big bumps on their tops spring back when touched. Remove the pan from the oven and immediately turn out madeleines onto a cooling rack and allow them to cool to room temperature. (Use a small silicone spatula to remove any madeleines that might have stuck to the pan.)

Dust cooled madeleines with confectioners sugar just before serving.


Makes 24.


34 comments:

  1. These are luring me in...I love a good Madeleine and these look like they are delicious! Maybe, in the future,there will be Davidists?

    ReplyDelete
    Replies
    1. It's doubtful, Susan, but it's a nice idea! Glad you like the madeleine post - maybe we soho und make some together!

      Delete
  2. Your quantity of lemon zest sounds perfect, David. I adore the taste and aroma of lemon through cakes. I swear, these would barely last an hour in my household!

    ReplyDelete
    Replies
    1. Me, too, John! And little cookies like this are my favorites. Simple. Elegant.

      Delete
  3. Replies
    1. Thanks, Mimi! I wish Anthropologie still made those spoons - lots of people want them!

      Delete
  4. You've awakened my 'madeleine tooth'. I didn't I even had such a thing. GREG

    ReplyDelete
    Replies
    1. Greg - I love new medical terms like, "Madeleine tooth."

      Delete
  5. Hi David, l love madeleines, you are so brave to turn your oven on this time of year. These look delicious. Hope all is well.

    ReplyDelete
    Replies
    1. Cheri - I am not sure if I am crazy or brave, but I do bake all summer long! Thank goodness for our solar panels so I can keep the AC on!

      Delete
  6. I love your tribute to the Doristas! You really get us! It will be interesting to see what everyone takes on now that we've finished AMFT -Thanks for cheering us on!
    xoxo

    ReplyDelete
    Replies
    1. It will be fun to see what's next for you, Susan! I am sure you will find something womderful!

      Delete
  7. Wonderful story about our little group of Doristas, thank you.
    We have had a great journey, cooking and meeting new friends.
    Love your madeleines, they look scrumptious.

    ReplyDelete
    Replies
    1. Thank you, Nana! I am so pleased you enjoyed the post. I have enjoyed watching your journey from the sidelines!

      Delete
  8. Great post - loved reading about your own journey with the Doristas.

    ReplyDelete
    Replies
    1. Thanks, Gaye! I am so glad you stopped by!

      Delete
  9. Thank you, David, for this lovely post about Dorie and the Doristas. As you wrote so eloquently, it has been a long and wonderful journey with friendships made, both virtually and in reality. All of us at FFWD have been truly surprised by this bonding. I know your blog through Susan Lester, read it often and, today, finally subscribed. You have been blogging exactly one year longer than I have so, in a small way, we have bonded already. Again, merci mille fois for your tribute.

    ReplyDelete
    Replies
    1. Thank you so much, Mary - both for your kind comment and for subscribing! I, too, have known you and your work through Susan, and look forward to finding our own friendship! Have a wonderful week!

      Delete
  10. So lovely. And I'm so glad that you tinkered with the recipe. It makes me very happy when someone takes one of my recipes and makes it his own. It's why I add "Playing Around" and "Bonne Idée" sections to my recipe - I want everyone to make the recipes the way they like them most. Happy you did just that.

    ReplyDelete
    Replies
    1. Dorie - I am truly honored that you read my post, and thank you for your incredibly gracious reply. While not an official Dorista, I have enjoyed your blog and cookbooks for many years. I hope that someday I have the pleasure of meeting you in person so that I can say those words to you. Take care, many additional thanks for sharing your warm personality and culinary talents with all of us!

      Delete
  11. I love Madeleines and like you I prefer them lemony and buttery. It's interesting though, I thought madeleines were made without baking powder and it was all the whipping and chilling the dough that caused them to rise.
    Now, I want madeleienes, there's nothing quite like a warm, lemony Madeleine.

    ReplyDelete
    Replies
    1. The good news about Madeleines, Nazneen, is they fit into your vegetarian diet! Have a great week!

      Delete
  12. Such a wonderful post, David! When I saw it on FB, I was thrilled, and couldn’t wait to come by, and read it. Our FFWD group has been an amazing experience and journey. We have made so many friends along the way…I’m glad one of them is you!
    Your Madeleines look absolutely perfect! There can never be too much lemon! Thank you for a lovely tribute!

    ReplyDelete
    Replies
    1. Thanks, Kathy! It has been so much fun following you all, and making some of the recipes side by side.

      Delete
  13. What a fun post! I loved these lemony bites of deliciousness! :) Love that you have followed the Doristas!

    ReplyDelete
    Replies
    1. Karen - now I am hoping the Doristas continue is some way or another, although I will still see their other posts! Thanks for stopping by!

      Delete
  14. Oh, madeleines. You know, we're taking a road trip this w/end and these li'l sweethearts would be a perfect treat to take along for the ride! Thanks, D. xo

    ReplyDelete
    Replies
    1. They are, indeed, perfect for a road trip, Colette!

      Delete
  15. Changing a recipe to suit your tastes--absolutely one (of many) great reasons to cook for yourself! I too have "stalked" a couple of Doristas, drooling the whole time! Love your madeleines!

    ReplyDelete
    Replies
    1. Thanks, Inger! It's nice to meet you - and I just enjoyed a nice visit on your website.

      Delete
  16. Snap, I'm baking my third batch right now... mine are passionfruit, recipe coming soon. Love yours! Wish you lived closer xx

    ReplyDelete
    Replies
    1. Just saw your post come in this morning - must be madeleine season! Great minds, Liz, great minds!

      Delete
  17. Wow, David, these are gorgeous. What a pretty golden brown they are fresh out of the oven. I also love seeing how one recipe turns out made by many different hands. Always interesting.

    ReplyDelete
    Replies
    1. Thanks, Valentina! Yes, the golden-brown color is so pretty! And they tasted as good, too! :)

      Delete

Thank you for taking the time to leave me a note - I really appreciate hearing from you and welcome any ideas you may have for future posts, too. Happy Cooking!

If you would like to receive follow-up comments, simply click the "Subscribe by E-mail" link to the right of the "Publish" and "Preview" buttons.