Saffron Polenta Madeleines Recipes

SAFFRON & POLENTA MADELEINES

Saffron & polenta madeleines image

Enjoy these light and luxurious saffron-scented madeleines. Made with polenta and flour, they're as good with a cup of tea or a glass of dessert wine

Provided by Katie Hiscock

Categories Dessert

Time 30m

Yield Serves 20-22

Number Of Ingredients 8

Ingredients

30ml hot whole milk
pinch of saffron
100g softened butter, plus extra for the tin
90g caster sugar
2 medium eggs
60g polenta
60g plain flour
1 tsp baking powder

Steps:

Heat the oven to 200C/180C fan/gas 6. Pour the hot milk into a mug, add the saffron and leave to infuse.
Whisk the butter and sugar together using an electric hand whisk until light and fluffy, then beat in the eggs one at a time. Stir in the polenta, plain flour and baking powder. Use the back of a teaspoon to squash the saffron against the side of the milk mug - it'll help release colour and flavour. Tip the saffron and infusing milk into the madeleine mix, and gently stir to incorporate.
Butter the moulds of a 12-hole madeleine tin well, then add a heaped teaspoon of batter to each mould. Bake for 10 mins until well risen and golden, then remove from the oven. Leave them in the tin for a minute before very gently easing them out of the moulds and onto a wire rack. Clean the madeleine tin, butter the moulds again, and repeat with the remaining mixture. Serve warm. Leftovers will keep in an airtight container for up to three days. Pop them in a low oven to warm through before serving.

Nutrition Facts : Calories 78 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Protein 1 grams protein, Sodium 0.1 milligram of sodium

MADELEINES

Madeleines image

Provided by Food Network

Categories dessert

Number Of Ingredients 7

Ingredients

1/2 cup granulated sugar
2 large eggs
Grated rind of one lemon
4 ounces (one stick) butter, melted
3/4 teaspoon baking powder
3/4 cups all purpose flour
1/4 teaspoon salt

Steps:

Preheat oven to 375. Beat sugar and eggs together until thoroughly blended. Add lemon rind and melted butter. Mix to blend. Sift together dry ingredients. Add all at once to egg mixture. Stir just to blend. Allow mix to sit at room temperature for approximately 10 minutes. While mix is resting, generously butter Madeleine molds. Spoon mix into molds, filling approximately 3/4 full. Bake approximately 15 minutes or until edges are golden brown. Turn over immediately onto cooling screen. Wipe out each mold cavity, rebutter and fill again until desired number or all mix is used. Store in airtight container until ready to use.;

GOLDEN CORN AND SAFFRON POLENTA

Golden Corn and Saffron Polenta image

Provided by Selma Brown Morrow

Categories Side Hanukkah Quick & Easy High Fiber Cornmeal Saffron Corn Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

2 tablespoons chicken fat or olive oil
1 cup chopped onion
5 cups low-salt chicken broth
1 1/4 teaspoons coarse kosher salt
1/2 teaspoon saffron threads
1 cup medium-grain polenta (coarse cornmeal; such as Alpina Savoie)
1 1/2 cups frozen corn kernels, thawed
Ingredient info: If you don't have polenta on hand, substitute an equal amount of regular yellow cornmeal and cook half as long.

Steps:

Heat chicken fat in large saucepan over medium-low heat. Add onion; cover and cook 5 minutes (do not brown). Add broth, 1 1/4 teaspoons coarse salt, and saffron; bring to boil. Whisk in polenta. Cook, whisking constantly, until polenta boils and starts to thicken, 2 to 3 minutes. Reduce heat to low. Simmer 10 minutes, stirring occasionally. Cover; simmer until polenta is cooked through and very thick, stirring with flat- bottom spoon, about 10 minutes longer.
Meanwhile, blend corn kernels in processor until coarse puree forms; mix into polenta. Season with pepper. DO AHEAD: can be made 2 hours ahead. Let stand at room temperature. Stir over low heat to rewarm.

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