Recipes

Ingredients

5 tablespoons unsalted butter plus additional for molds, at room temperature
2 tablespoons loose tea or tea from 2 tea bags (preferably Earl Grey)
¾ cup all purpose flour
½ teaspoon baking powder
Pinch of salt
2 large eggs
¹⁄₃ cup sugar
2 tablespoons honey
2 teaspoons vanilla extract
½ teaspoon finely grated lemon peel (packed)

For glaze

¾ cup semi sweet chocolate
3 tablespoons butter
2 tablespoons corn syrup
½ teaspoon orange liquor

Directions

Line small sieve with 2 layers of damp cheesecloth and set sieve over small bowl. Melt 5 tablespoons butter in saucepan over low heat. Mix in tea. Let stand 10 minutes, then pour into sieve. Twist cheesecloth tightly around tea mixture, releasing tea flavored butter into bowl.

Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat eggs and sugar in large bowl until thick, about 4 minutes. Add honey, vanilla, and lemon peel; beat 1 minute longer. Gently fold in dry ingredients, then tea flavored butter. Press plastic wrap onto surface of batter; chill batter at least 3 hours and up to 1 day.

Position rack in center of oven and preheat to 400°F. Brush twelve 3×2 inch madeleine molds with butter. Dust with flour; tap out excess. Place pan on baking sheet. Drop 1 scant tablespoon batter into each mold (batter will spread while baking, filling molds completely). Bake madeleines until golden and tester inserted into center comes out clean, about 10 minutes. Sharply rap pan on work surface to loosen madeleines, then turn out onto rack. Serve warm with glaze.

For the glaze

Over trouble boiler heat chocolate, butter and corn syrup to bowl. Stir to combine. Take off heat and add liquor. Serve warm.

Ingredients

4 egg yolks (reseve whites for meringue)
¹⁄₃ cup cornstarch
1½ cups water
1¹⁄₃ cup sugar
¼ teaspoon salt
3 tablespoons butter
½ cup lemon juice
1 tablespoon finely grated lemon zest
1 box gingersnap cookies (2 cups)
2 tablespoons butter, melted
4 egg whites
Pinch of salt
2 tablespoons sugar

Directions

Pre-heat oven to 350°F. Grind gingersnaps into crumbs. Add butter and press into tart molds. Place on a sheet pan for easy transport. Whisk egg yolks in medium size mixing bowl and set aside.

Over a double boiler, combine cornstarch, water, sugar, and salt. Whisk to combine, stirring frequently. Allow mixture to thicken. Add hot mixture to egg yolks and stir until you have added at least half of the mixture. Return egg mixture to double boiler, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture over gingersnap crumbs and top with meringue while filling is still hot. Cover filling with meringue (can use a piping bag). Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack.

For meringue

Place egg whites and pinch of salt in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes.

Ingredients

For the cake

½ cup butter or margarine, melted
1 cup sugar
1 teaspoon vanilla extract
1¹⁄₃ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
²⁄₃ cup milk
3 egg whites

For the fruit glaze

12 ounces apricot or raspberry preserves (or heated jelly may be used instead)
3 tablespoons water

For the icing

9 cups confectioners’ sugar
½ cup water
½ cup light corn syrup
1 teaspoon vanilla extract
½ teaspoon almond extract
Food coloring (optional)

For the garnish

Tiny edible sugar flowers and/or leaves, for decorating tops of petit fours

Directions

For the cake

Preheat oven to 350°F. Place a sheet of parchment in a sheet pan and grease sides. In a large mixing bowl, cream the butter and sugar. Beat in the vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. In a small mixing bowl, beat egg whites until soft peaks form; gently fold into batter. Pour batter into prepared baking pan and bake for 12-15 or until cake is golden. Remove cake from oven and let cool in pan for 10 minutes. Cut cake in half and spread preserve on one side and carefully stack second side on top. Place in fridge for 10 minutes.

For the icing (icing can be colored)

Combine all icing ingredients in the top of a double boiler. Heat over boiling water to lukewarm. Leave on double boiler. Remove cake from fridge. Cut into squares or use cutters for more unique shapes. Add each individual cake to a wire rack with a sheet pan to catch drips and pour warm icing over cakes evenly. Repeat if necessary. Careful not to over ice cakes. Add garnish.

Ingredients

8 ounces almond paste, at room temperature
8 ounces butter, softened
1 cup sugar
4 eggs, separated
2 cups all purpose flour
6 drops yellow, pink and green food coloring
¹⁄₃ cup raspberry preserves
¹⁄₃ cup orange marmalade
1 cup semisweet chocolate (melted)

Directions

Cream butter, almond paste and sugar until creamed. Add egg yolks and blend to smooth. Add flour to form dough. Whip egg whites to soft peaks in separate boil. Fold into dough in three additions. Separate batter and add food coloring. Prepare three pans with parchment paper. (Can share pan between two colors). Spread evenly each color batter. Bake at 350°F for 10-15 minutes until slightly golden. Cool, approximately 10 minutes.

Layer each color alternating with raspberry jam and orange marmalade. Stack heavy books over covered cakes. Allow to thin for at least 1 hour in fridge. Next, melt chocolate over double boiler. Spread evenly over layered cake. Place in fridge for five minutes. Cut with hot knife into squares and serve.