28 September 2009

Williams-Sonoma Paris

I never met a Williams-Sonoma I didn't want to move into. There is a back room which would just be perfect for a bedroom. The center area, where the registers sit, could be easily gutted and gigantic table placed right there. Every day, I could summon the casual shopper who gave off an amusing air, unlock the door and let them in to have a lovely, late lunch...

A girl can dream!

If one can't live in the Williams-Sonoma then surly she will want to have their cookbook, Williams-Sonoma Paris. Not only is it filled with lovely recipes, but the photographs are close to actually beings in Paris. I lied. Nothing is like being IN Paris, other than being in Paris, of course. But if you can't fly away, try theses.
Madeleines aux Citron

2 eggs
1/3 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon. almond extract
1/2 cup all-purpose flour, sifted
1 teaspoon grated lemon zest
1/4 cup unsalted butter, melted
and cooled
Confectioners’ sugar for dusting (optional)


1. Preheat an oven to 375 F. Using a pastry brush, heavily brush softened butter over each of the 12 molds in a madeleine pan, carefully buttering every ridge. Dust the molds with flour, tilting the pan to coat the surfaces evenly. Turn the pan upside down and tap it gently to dislodge the excess flour.

2. In a large bowl, combine the eggs, granulated sugar and salt. Using a wire whisk or a handheld mixer on medium-high speed, beat vigorously until pale, thick and fluffy, about 5 minutes. Beat in the vanilla and almond extracts. Sprinkle the sifted flour over the egg mixture and stir or beat on low speed to incorporate.

3. Using a rubber spatula, gently fold in the lemon zest and half of the melted butter just until blended. Fold in the remaining melted butter.

4. Divide the batter among the prepared molds, using a heaping tablespoon of batter for each mold. Bake the madeleines until the tops spring back when lightly touched, 8 to 12 minutes.

5. Remove the pan from the oven and invert it over a wire rack, then rap it on the rack to release the madeleines. If any should stick, use your fingers to loosen the edges, being careful not to touch the hot pan, and invert and rap again.

6. Let the madeleines cool on the rack for 10 minutes. Using a fine-mesh sieve, dust the tops with confectioners sugar and serve.

It is cold a very dreary here in West Virginia and I can't think of anything that might just lift the spirit more than a nice pot of tea and some Madeleines aux Citron. In an attempt to bring about the total "Paris" experience, Williams-Sonoma offered a companion CD cleverly entitled, Williams-Sonoma Paris.

While you are waiting for the tea to steep give this cut a listen. It's that kind of electronic, "housey" music that is all the rage in Paris clubs.

Breath -- Telepopmusik

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