Last weeks Tuesdays With Dorie was Lemon Madeleines which are located on page 212 in Baking Chez Moi. I did actually did makes these on time and like most things I forget to post. Funny thing was is that I made my husband a Lemon-Blueberry Bundt Cake that day, so I was out of lemons. However, I did happen to have grated orange zest in my freezer.
So, I was about to make orange Madeleines but since I didn’t actually have an orange on hand I couldn’t make the glaze. So they got the powdered sugar treatment. When I made these I was actually on a 10 day cleanse, so I was unable to try them until they were almost a week old. They still tasted really good especially since I hadn’t had any sugar in awhile🙂
On Sunday, I made the starter for the pebble bread. I had ever intention of finishing them on Monday, but I was also prepping for Saint Patrick’s Day. I ended up running out of time by the time I had to leave for work at 4:30 pm. But I did end up making Irish Soda Bread, Irish Brown Bread, Guinness Chocolate Cupcakes, and Jameson Chocolate Ganache. I ended up leaving for work and I forgot to tell Mike to put the rising dough in the refrigerator. But he noticed it and gave me a call. The fully risen dough ended up taking an overnight rest in the refrigerator.
On Saint Patrick’s Day, in the midst of making Cornbeef and Cabbage, Steamed Kale with Lemon zest and Chives, Roasted Leeks, Colcanon, Irish Rarebit, Cauliflower Gratin, and finishing the cupcakes my filling them with the ganache and icing them with Irish Cream Icing; I was able to finished the Pebble Bread. I did modify the recipe slightly so that it wasn’t as complicated. Well for starters, we couldn’t find Barley Flour so Mike picked up a bag of barley and I ended up grinding it in the dry blender of my Vitamix. It worked perfectly. When cooking the bread, I did a slight modification. I placed a pizza stone in the oven and set it for 475 degrees Fahrenheit. I did do the dip in water and cook in a skillet until the bottom was firm, but then I threw them in the oven on the pizza stone until they were brown. It made it easier because I could fit more than one in the oven at a time. They did puff up more than they should have, but that was fine by me.
I ended up snacking on one of the breads while I was finishing up making dinner. The girls also snag themselves a quarter of one and really liked the bread. So did Eomer, one of our dogs, because he kept stealing Maureen’s bread. Mike said it reminded him of French bread. I wouldn’t mind making this dough again but the baking method is a little involved especially with one person.