I have a problem with honey. Specifically, honey in glass jars. A month ago when I was at the farmer's market, I bought a large jar of Gallberry honey (my favorite, which I discovered when I went to a Jewish Group's Honey Tasting for Rosh Hashanah at Native Sun). When I had about 1/4 of the jar left, my sticky fingers dropped it and it smashed all over the kitchen floor. That was fun to clean up!
Luckily I remembered I had a jar of honey in the pantry that my sister brought me from Greece recently. Yes, this is the same sister who brought saffron from Morocco, chocolate from Switzerland, and even went to France just for me because I wanted Herbes de Provence. For the record, she's in Copenhagen right now earning her masters degree!
So anyway, I saw these Madeleines on a few blogs because they were chosen for a Dorie cooking group. I love Madeleines, but rarely think to make them. The pans just collect dust in my baking closet, such a shame! These madeleines were a nice change from a classic, delicious with a small cup of coffee. Just don't forget when you make madeleines, the way to get the signature hump is by letting the batter chill as long as possible! I went 5 hours before I absolutely had to bake them!
And after I made these madeleines, sure enough, I dropped my jar of Greek honey on the floor. Seriously, I about cried. Plastic honeybears it is, for me anyway...
I'm simply going to link Dorie's blog, because she has some great tips that go along with these, and I think her blog is worth reading!