Thursday, March 20, 2008

Waste not

Hello to you on this fine first day of spring!

I have arrived at what might be a great gift or a tragic albatross for you! In my pining for a cocktail nosh as satisfying and spice laced as the Mesa pretzels, I developed this fabulous little gem yesterday. The good news is that it is both buttery and will kick you in the teeth with honest spice. The bad news is, it's partially made of butter. But, come on, choose wisely and this will not be an issue. Or at least, eventually something much more fat-laden will hit your plate and you will met me off the hook. As you should, because, this is really from the, "waste not, want not," school (Blushing Rule #6): I caused you to buy chipotle in adobo yesterday and having obligated you to use only one tenth of the can, I am on a mission to help you put the remainder to use. Did I mention you can put them in a bit of Gladware and place them in the fridge? Or even freeze them? Sure you can! Stick with me, if I cannot make wonderful epicurean use of the remainder I will find a household or swimming pool purpose for it (Chipotle gum paste? Chipotle and brie en croute?), but it may take some time. I will ask the guests if they have any thoughts on the matter.

Now that I am thinking of it, that is a wonderful lead-in to advise you that we will occasionally have a visitor, as would be expected of any Blushing Hostess (what else would make me a hostess?), who will send notes from afield on relevant topics. He is one of my very oldest pals from ol' Pound Ridge and he addresses us from, "Over here, by the blender." He is a most distinguished and excellent guest and a Dashing Host (in navy blue blazer and khaki's) in his own right. Look for him right here.

Jalapeno and Chile Madeleine
North Salem, 2008

4 tbls butter, softened for molds
1/4 cup yellow cornmeal
1 cup all purpose flour
1 tbls baking powder
1 tbls sugar
1 tsp ancho chili powder
1/2 tsp jalapeno powder (or half as much cayenne)
1 tsp garlic powder
1/2 tsp salt
1/4 cup butter, melted
1/4 cup milk
1 tsp adobo sauce from canned chipotle in adobo
3 eggs
1/4 cup grated parmesan

Preheat over to 350 degrees. Grease 24 madeleine molds (or small muffin tins) very liberally with softened butter. Set aside.

In a mixing bowl, place cornmeal, sift over the bowl the remaining dry ingredients: flour, baking powder, sugar, chili powder, garlic powder, salt. Set aside.

In a small bowl, whisk together melted butter and milk, add eggs and whisk briskly until combined. Add this mixture to dry ingredients and when no longer able to whisk, complete mixing with a wooden spoon. Add grated parmesan and gently mix to combine. Do not overmix. Place batter by teaspoonfuls into the molds. Bake for 12-15 minutes, checking after 10 to turn pans, until puffed in the center and golden.

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