Sweet Potato-Sage Madeleines
Happy New Year Everyone!
I’m just now getting back into the swing of things after the break and am really looking forward to the year ahead. For the first time since starting this blog, I have mapped out a clear direction I want to take The Joy Trail toward in the next year, and FOOD is a major focus. BIG surprise, right?
For me, this has meant upping my food game. And by “upping” it, I don’t just mean developing more recipes, I mean that I am going to make a concentrated effort to do them justice with photography and food styling. I want you to feel as though you could eat the food right through the screen and I have neglected learning the craft required to pull that off.
Bring on Better Food Photos!
This year I decided to change that! Since Jan 02 I’ve taken a basic photography class specific to my fancy Nikon and learned more in 2 days than I’ve known about my equipment in the 4 or 5 years I have owned it. I’ve also taken a food photography class and am now moving on to fundamentals of photography and separate courses on photoshop and lightroom. I know I need a LOT of practice, but for the first time I am comfortable taking my camera out of auto mode and playing around in manual. So I hope you stay with me as I experiment with finding my style and practicing on all of you 🙂
This recipe is my first attempt at putting all that new knowledge to use. It was inspired by finding these beautiful vintage madeleines tins at the local second hand/junk/antique-ish shop in Whistler and my leftover turkey soup begging for something to accompany it.
I love that these tins are atypical as far as shape goes for a madeleines, but that they also pay homage to the classic clamshell shape. I also had a good laugh when the MR came in as they were resting on the cooling rack and he asked me what they were. I told him “Sweet Potato-Sage Madeleines” and he informed me “those kind of misrepresent the cookies I thought they were” as he was reaching for a handful. I ladled him out some soup and popped a few on the side and he quit complaining!
Note that you don’t have to use sweet potato if you don’t like it. Canned pumpkin works just as well (albeit they will lose that touch of sweetness). And if you happen to be gluten free, this recipe uses so little flour that it works just as well with a gluten free blend. I tried it and you wouldn’t know the difference. You can also experiment with different flavour profiles. Try substituting the sage for some fresh bacon bits and the parm for cheddar. I plan on doing that for my chilli this week, and when I do I’ll be sure to Instagram the moment.
- 1/2 c. baked, mashed sweet potato
- 2 tbsp. yellow corn meal
- 2 tbsp all purpose flour (gluten free blend also works)
- 1/2 tsp baking soda
- 1/2 c. fresh grated parmegiano reggiano (parmesan)
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
- 1 tbsp. melted butter, slightly cooled
- 1 egg
- 1/3 c. whole milk
- 1 tbsp. minced fresh sage, plus 4-6 individual leaves for lining some of the molds
- Preheat oven to 350F.
- Grease madeleine tins and set aside.
- Blend together the dry ingredients (corn meal, flour, baking soda, parmesan, salt, pepper, and minced sage).
- Beat egg and whisk in milk then slowly add melted butter and whisk until combined.
- Make a well in the center of the dry ingredients and add the wet to it.
- Whisk together until fully combined.
- Line desired individual tins with sage (making sure they are well greased so sage does not stick).
- Fill tins and place in oven.
- Bake for 8-10 minutes until a toothpick inserted in the center comes out clean.