Chocolate and Orange Madeleines

Photo credit: GastronomersGuide.com

French novelist Marcel Proust must have thought of Madeleines when he came up with the name for his work Les Plaisirs et Les Jours (Pleasures and Days). After all, Madeleines were his favourite amongst all enticing French desserts. Here is the most surprising thing about Madeleines - they probably are the simplest of all French confectionary treats. They don't take too much skill, time or effort. However, they are perfect! Tiny sweet, buttery sponge cakes, scented with vanilla and some joyful notes of orange. When you hold one in your hand, it softly speaks to you and asks you to find the most comfortable place in your house, make a cup of fragrant tea and dunk it so it absorbs the hot liquid and it can burst in your mouth with that unmistakable combination of flavour and warmth. 

Madeleines are delicious. But there is one ingredient that can take them to the next level of satisfaction. And that ingredient is chocolate. The food of Gods and one of the oldest aphrodisiacs. It is known to spike dopamine, the brain's pleasure chemical that also plays part in sexual arousal. If you don't want to add any chocolate to the Madeleine batter, you can serve some pieces of chocolate on the side. Just make sure that it is dark chocolate. It is the one that the ancient Aztecs used to spike lust. With chocolate or without, Madeleines are a perfect dessert. Shower them with some powdered sugar, make yourself a warm drink and just enjoy. Time to yourself and a little break can be more powerful and recharging than any aphrodisiac in the world. I wish you to find time for you and for your pleasure. Whatever it may be. 

Ingredients: 

Makes 12 Madeleines: 1/4 cup of butter, 2 eggs, 1/2 teasp. vanilla extract, a pinch of salt, 1/3 cup of sugar, 1 tbsp. orange zest, 1/2 cup of butter, 2 tbsp. grated dark chocolate. 

Method: 

Butter and flour 12 Madeleine molds. 

Preheat the oven to 375 F. 

In a bowl combine vanilla and eggs and using an electric mixer, beat until well combined. 

Add sugar, salt and beat for about 5 minutes. 

Slowly sift in flour. At this stage it is better to fold it in as opposed to incorporate it using an electric mixer. 

Melt the butter and add it to the egg and flower mixture. Add chocolate and orange zest. Gently fold them in. 

Spoon your batter into the prepped Madeleine molds. Bake for 15 minutes or until golden. 

Once they are ready, carefully remove them from the molds and place on the cooling rack. 

Shower them with some powdered sugar and serve.

Figs with Honey Pomegranate Reduction and Fleur de Sel

Aphrodisiacs is not a new phenomenon. People have believed in their powerful abilities to induce lust for ages. Nearly every culture has its own legends and myths surrounding certain herbs, vegetables or fruits. There have been numerous studies done around foods that are known to stimulate sexual desire. For example, chili peppers are known to boost the production of endorphins (the happiness hormones) as well as speed up your heart rate which leads to a similar feeling that comes with sexual arousal. Honey helps with regulating the estrogen and testosterone (also known as sex hormones) levels in our bodies. Figs are loaded with potassium which is a powerful agent in relieving stress and helping with muscle strength. You may or may not believe in the powers of "sexy food" but giving them a try doesn't hurt. I came up with this little "passion potion" in my own kitchen years ago. It is a great recipe to make for any occasion, particularly when you are feeling a little down. I don't believe that love remedies should be cooked only when you have a romantic partner. A healthy sex drive should be present when you are single as well. 

Ripe figs (the symbol of fertility) are drizzled with honey and pomegranate reduction. It drips over fleshy figs, bathing them in sweet and sticky hot lava of flavour. Fragrant hazelnuts add a touch pleasant roughness as your tongue licks and savours the candied fig. And then there is an unexpected surprise... A touch of flaky Fleur de Sel sprinkled over the fruit. It creates an intriguing contrast to the sweetness of the syrup. It's raw and salty but so stimulating and luscious. This dish is a fantasy. It is meant to be the foreplay you will never forget. So be carried away by the fantasy and see where it takes you. Once thing is for certain. It will satisfy all of your senses. The rest is a mystery which is yours to discover. And that is a sexy thing in itself. 

Ingredients: 

10 figs, halved, 2 tbsp honey, 1 tbsp pomegranate molasses, splash of brandy, 10 chopped hazelnuts, 1 small chilli pepper and fleur de sel. 

Method:

Cut your figs in halves and place them fleshy side up on a cookie sheet. 

In a small pot combine your honey, pomegranate molasses, brandy, bring to a boil. Once it starts to simmer, throw in the chili pepper. Turn down the heat and let it simmer for a couple of minutes. Take out the pepper and throw in your chopped hazelnuts. Once incorporated, turn off the head and drizzle the reduction over your figs. Make sure that each fig is topped with some hazelnuts. 

Preheat your oven to F400 and bake for about 10 minutes. For extra caramelized top, broil for another minute. 

Place them in individual serving plates and sprinkle with some Fleur de Sel. If you have some of your honey and brandy reduction left over, drizzle some more over your plated figs.

Strawberry and Cream Meringue Cake

My friend Nada Rajic and I go way back. When we met, I was in my first year of university and she was the one who invited me to my very first formal dinner party. There was something magical about that evening. It was definitely very different from all the parties I attended in my freshman year of journalism school. The guests were served a three course meal, there were exquisite centerpieces on the table, plenty of wine to go around and lots of stimulating conversations. And then there was the Dessert! A spectacular, airy walnut meringue cake with strawberry and cream filling. It's been many years since that evening at Nada's. Since then I attended dozens of dinner parties and had plenty of mouth-watering sweet endings but I never forgot the cake that Nada served that night. It truly was life changing. It was like that first love or that first kiss that you never forget. Everything that comes after is great but it does not come close to that very first sensual experience. And then you spend your life wondering if you will ever go through anything like this again. 

First your dessert fork breaks up a crispy meringue filled with toasted walnuts, perfumed with essence of almond extract. It is crunchy and airy, nutty and light. Then your fork reaches sweet, ripe strawberries, enveloped by fresh, sweetened cream. It's like digging into a celestial cloud of pleasure. And then comes another layer of that perfect nutty meringue. Again, crispy, airy and delicate. And then as your eyes devour this iconic piece of heaven on your plate, your fork finally snatches a piece and you are ready to put it in your mouth. The contrasts of the cake's consistency create the bite that is impossible to forget. Plump, fleshy berries, soft cream and the crunchy crust. Have I mentioned heaven? Nada was kind enough to share this recipe with me and I couldn't be more grateful. I can go back to that wonderful sweet experience anytime I want and now you can experience it for yourself. But be prepared. You may have to scratch out your favourite dessert from the list of your guilty pleasures. This cake might become "the one." 

Ingredients: 

5 egg whites, 1 cup of sugar, few drops of almond extract, 1 tbsp of flour, 1 cup of chopped toasted walnuts, 1 tsp. cornstarch, 500ml of whipping cream (35%), 2 tsp. powdered sugar, 1 large basket of strawberries, 1/2 tsp. cream tartar (optional). 

Method: 

To make 2 meringue crusts: Beat 5 egg whites with 1 cup of sugar, few drops of almond extract and some cream tartar (optional). 

In a separate bowl mix 1 tbsp. flour with chopped walnuts and 1 tsp. cornstarch. 

Mix your wet and dry ingredients together. 

Grease 2 spring form pans and lightly dust with flour. Divide the batter evenly and bake at 350F for 35-40 min. Turn off the heat and let it dry for another 30 minutes without opening the oven. 

To make the filling: Cut the strawberries in big chunks. Whip your whipping cream with 2 tbsp. powdered sugar until it forms stiff peaks. Fold in the strawberries. 

Assembly: Place one of the meringues on a serving stand and top with berry and cream mixture. Place another meringue on top and dust with powdered sugar. Do not assembly too early in advance to avoid soggy crusts.

Raspberry Macaroons

Your teeth sink into a crispy shell of a small round meringue and there is a pleasant surprise when you realize that on the inside it is actually soft and chewy. Then your tongue gets a taste of invigorating raspberry jam nestled in the middle of your macaroon. It's sweet and tangy. It is that ideal bite that reminds you of carefree days of your childhood. Eating freshly picked raspberries with your muddy hands or having a peanut butter and jam sandwich after playing outside in the sun. Remember how good that raspberry tasted as it caressed your curious tongue and how tasty that sandwich was because you were hungry? What happened to tasting something for the very first time and really being in the moment? Appreciating all the nuances of textures, flavours and aromas? What happened to taking time to enjoy food? Macaroon is that distinct combination of flavours and textures that could be the beginning of your new relationship with food. The relationship that is more satisfying, more nourishing and more sensual than you ever thought your relationship with food could be. 

I have been looking for a good macaroon recipe for a while and then when I found this one in the Food and Wine magazine, I knew this was the recipe I have been looking for. It makes a batch of the most luscious sweet treats that are actually quite simple to make. I recommend keeping it in the fridge and then letting it sit at the room temperature for 5 minutes before consumption. Meanwhile, make yourself a cup of your favourite tea, inhale its comforting aroma, find a spot where no one will bother you and sink your teeth into that wonderful meringue. Taste the raspberry jam and get carried away by memories and sensations that make you happy and carefree. Just like you were as a kid, running barefoot, picking raspberries and eating them from your muddy hands. No worries, no judgments and no rush. Just pure flavour and satisfaction.  

Recipe Courtesy: Food And Wine Magazine 

Ingredients:

1 cup confectioners' sugar, 1 cup almond flour, 3 large egg whites, at room temperature, 1/2 cup granulated sugar, 2 tablespoons water, 2 or 3 drops red food coloring, 1/2 cup raspberry jam.

Method:

Preheat the oven to 400° and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper.

In a large, wide bowl, using a large rubber spatula or a handheld electric mixer, mix the confectioners' sugar and the almond flour with 1 of the egg whites until evenly moistened.

In a small saucepan, combine the granulated sugar with the water and bring to a boil; using a moistened pastry brush, wash down any crystals on the side of the pan. Cook over high heat until the syrup reaches 240° on a candy thermometer.

In another large bowl, using clean, dry beaters, beat the remaining 2 egg whites at medium-high speed until soft peaks form. With the mixer at high speed, carefully drizzle the hot sugar syrup over the whites and beat until firm and glossy. Beat in the food coloring until the meringue is bright pink.

Stir one-fourth of the meringue into the almond mixture. Using a rubber spatula, fold in the remaining meringue. Transfer the meringue to a pastry bag fitted with a plain 1/2-inch tip; pipe onto the prepared baking sheets in 1 1/2-inch mounds, 1 inch apart. Tap the sheets and let dry for 15 minutes.

Transfer the meringues to the oven and immediately turn off the heat. Bake the meringues for 5 minutes. Turn the oven on to 400° again and bake the meringues for 8 minutes, until they are puffed and the tops are firm and glossy. Transfer the baking sheets to racks and let cool completely. Peel the meringues off of the parchment paper.

Spoon the jam into a small pastry bag fitted with a 1/4-inch tip. Alternatively, use a plastic bag and snip off a corner. Pipe the preserves onto the flat sides of half of the meringues. Top with the remaining meringues and serve.

Cherry Cassis Clafoutis

Clafoutis is one of my favourite French desserts. It represents everything that French food stands for - it uses uncomplicated ingredients, it is elegant, it showcases ingredients that are abundantly found in the region of the dish's origin. In other words, it's perfect. Clafoutis originated in the south-central region of France called Limousin. Desserts with black cherries are long-established in that area and it is common not to take out their pits before using them in baked goods. The reason is the subtle woody flavour locked inside of the pit that gets released when being heated. It is that delicate almond-like essence that infuses the clafoutis with that "something something" that you can't identify but you know the dish is not as good without it.

I love to elevate my clafoutis by giving the cherries an overnight soak in some Cassis, a flavourful black currant French liqueur. I let my cherries "bathe" in that celestial juice for at least eight hours and the next morning they come out even more enhanced, plump and infused with aromatic, bottomless notes of Cassis. The combination is magical. Clafoutis is that happy ending to any meal. It is that last kiss, that overwhelming emotion after the curtain drops at the theater or that ideal summer morning somewhere in the midst of France, filled with sunshine, laughter and a light breeze playing in the heavy branches of cherry trees.

Ingredients:
 2 cups of black cherries, 2/3 sugar, 1/5 cup Cassis, butter (enough to butter the pan), 1 cup of milk, 2/3 cup of flour, 1 tbsp. vanilla extract, 3 eggs, 1 teasp. lemon zest, a touch of salt, pinch of nutmeg.

Method:Put cherries in a shallow dish and cover them with Cassis. Do not remove the pits. Let them soak overnight. Grease the baking pan and preheat the oven to F425. Remove your cherries from the soaking dish and place them in the greased pan. Add the rest of your ingredients to the blender and add 2 tbsp of Cassis where your cherries were soaking. Pour over cherries. Bake for 10 minutes and then reduce the heat to F350 and bake for another 40 minutes.