Wednesday, August 6, 2014

Hatch Chile Madeleines

What a great combination of French - Tex Cuisine. It's Hatch Chile Season now and our local Festival starts today. I thought it would be appropriate to post this recipe. I have many recipes using Hatch Chiles and I've been a finalist in the competition, many times.

You can search other Hatch recipes on the Blog.

Hatch Chile Madeleines:
2 TBS Olive Oil
1/4 C Diced Onions
1 C Cornmeal
1 C Flour
1 TBS Baking Powder
1/2 tsp Salt
1 Egg
1 C Whole Milk
4 TBS Honey
5 TBS Butter, melted
1/2 C chopped Roasted Hatch Chiles
1/2 C Pepper Jack Cheese ( I use Hatch Jack Cheese when it's available)

Preheat the oven to 350 degrees
You can brush the pans with Pan Release Mix or a Vegetable Cooking Spray. I use the Pan Release Mix.

In a skillet on medium heat:
Oil, until Hot.
Saute Onions for 5 minutes.
Set aside to cool.

In a mixing bowl:
Baking Powder
Whisk well.

In another bowl:
Egg (whisk well)
Whisk well.

Whisk the Wet Ingredients into the Dry Ingredients, just until well combined. Don't over overmix.

Fold in :
Hatch Chiles

Spoon 1 TBS into each mold and bake for 10 - 12 minutes.
Transfer pan to a cooling rack for 10 minutes.
Transfer the Madeleines to the rack and cool completely.

Peace in the Kitchen!

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