Honey & Blue Cheese Madeleines
From Dorie Greenspan’s cookbook, Dorie’s Cookies for this week’s Tuesdays with Dorie
I’ve only recently started to appreciate blue cheese. I’m not sure If appreciate is the right word… tolerate? I like Gorgonzola and that is what I used here.
The honey/cheese combination is good. Actually, I really liked this!
I added an extra drizzle of honey at the end and it really worked for me.
Our cavoodle pup decided to run through the house covered in mud just as it was time to remove these from the oven. So chasing him meant these stayed in for an extra few minutes, hence the intense golden colour. Having said that, they were browning at a faster rate than usual. I’m thinking the cheese might have had something to do with that, it oozes out a little bit, giving these somewhat of a deep fried look.
I would definitely make these again. The effort was minimal, the rewards were very satisfying!
Head over to Tuesdays with Dorie to see what the rest of the group thought!