The High Holidays this year will, undoubtedly, be the strangest any of us have experienced. Being separated from family and community, I’m still unsure what we’re doing. Rosh Hashanah is usually my favorite holiday of the year, September my favorite month. But this year… you know.
The one thing I’m sure of is that I’ll be baking – it’s what I do no matter the occasion or circumstance. Every year I make the same apple cake, the same challah… This year, I committed to mixing it up and creating some truly new recipes. I started early, tinkering with apples and honey when it honestly seemed unnatural (why am I wasting precious rhubarb eating time on apples?!). I ended up with two new, tasty recipes that are fresh takes on tradition. The first one is this Apple & Honey Madeleines recipe.
In the past, I’ve played with using apple butter and reduced apple cider – both added too much moisture and not enough apple flavor. The missing link was freeze-dried apples. They impart a lovely apple flavor without changing the fundamental ratios of the recipe.
These make a great snack – a perfect gift to drop off with friends and family this season, and a nice change from the ol’ bag of honey and apples. Not too sweet, flavorful, perfect with coffee.
3/4 cup all-purpose flour
1/2 tsp. baking powder
Sprinkle of sea salt
1/3 cup granulated sugar
1 cup of freeze-dried apples
3 tbsp. honey
1/2 teas. vanilla
5 tbsp. of melted and cooled butter, plus more for coating the pan
- In a small bowl, sift together the flour, baking powder, and salt.
- In the bowl of a food processor, process the apples and sugar. Pulse until apples are broken down into a dust, some small chunks remaining is fine. They will hydrate into the batter.
- Add the eggs, honey, and vanilla and combine, scraping down the sides.
- Add the dry ingredients until just mixed, then add the melted butter. Mix until just combined.
- Let batter rest in the fridge for at least an hour or overnight.
- Preheat oven to 375. Brush the cups of your madeleine pan with butter and dust with flour. Place in the freezer until ready to use.
- Scoop about a heaping tablespoon of batter into each madeleine mold, tapping the pan on the counter to help is settle.
- Bake for 7-9 minutes, until the cakes are just set and the center springs back when touched.
- Immediately turn out cakes onto a cooling rack. Dust with powdered sugar, if desired, just before serving.
Baking time will depend on the size of your madeleines – there is no standardization to the size of pans, so keep an eye as they bake quickly.