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They look like madeleines, but they're laced with cheese, zucchini.

They look like madeleines, but they're laced with cheese, zucchini

Savory madeleines? Typically, the petiteFrench dessert cakes are prepared from a sweet butter-rich batter, then baked in special pans that give them a pretty, shell-shaped form. But here is a moist, cheeselaced variation, with zucchini for texture and delicate flavor.

Serve the moist baked madeleines hot orat room temperature, as an appetizer or to accompany soup or salad.

Zucchini Madeleines

3 medium-size zucchini (about 1 1/2, shredded

2 teaspoons salt

6 tablespoons olive oil

1 medium-size onion, chopped

1 cup all-purpose flour

1 tablespoon baking powder

5 large eggs

2 tablespoons milk

1 1/4 cups (about 5 oz.) freshly gratedparmesan cheese

1 clove garlic, minced or pressed

2 tablespoons chopped fresh basilleaves or 1 teaspoon dried basil

1/4 teaspoon pepper

In a large bowl, mix shredded zucchiniwith salt. Let stand until zucchini is limp and liquid has drained from it, about 30 minutes. Rinse zucchini well and drain, squeezing out as much water as possible. Meanwhile, pour 2 tablespoons of the oil into an 8- to 10-inch frying pan on medium-high heat. Add onion and cook, stirring occasionally, until limp and lightly browned, about 10 minutes; set aside.

In a large bowl, stir flour with bakingpowder. In a separate bowl, whisk together until blended eggs, milk, remaining oil, cheese, garlic, basil, and pepper; add zucchini and onion and mix well. Stir zucchini mixture into flour mixture just until evenly moistened.

Butter and flour madeleine pans (1 1/2- to2-tablespoon size) or tiny muffin pans (about 1 1/2-in. diameter). Spoon batter into pans, filling to rims. Bake in a 400| oven until puffed and lightly browned, about 15 minutes for 1 1/2-tablespoon size, 18 minutes for 2-tablespoon size, 20 minutes for small muffins. Cool about 5 minutes, then invert pans to remove madeleines; use a spatula to loosen them gently, if necessary. (If you have only 1 pan, wash, dry, butter, and flour it again before baking the next batch.)

Serve madeleines hot or at room temperature.If made ahead, let cool, then wrap airtight and chill up to 24 hours, or freeze to store longer.

To reheat, lay madeleines (thawed, if frozen)in a single layer on 2 baking sheets, 12- by 15-inch size, and place in a 350| oven until warm in centers, about 5 minutes. Makes 3 dozen.

Photo: Spoon egg-tender batter generouslyspeckled with zucchini shreds into buttered, flour-dusted madeleine pans
COPYRIGHT 1987 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1987 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipes
Date:Jul 1, 1987
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