Photograph by Dwight Eschliman for The New York TimesRecipe via New York Times
Walnut, Pear and Roquefort Madeleines
Unsalted butter, for buttering the molds
1 ¼ cups all-purpose flour
1 tablespoon baking powder
3 large eggs
½ teaspoon fine sea salt
½ teaspoon freshly ground pepper
2 tablespoons extra virgin olive oil
½ cup buttermilk
3 ounces Roquefort, crumbled
1 ripe pear, peeled, cored and diced
1/3 cup walnuts, roughly chopped.
1. Preheat the oven to 350 degrees and butter 24 madeleine molds or minimuffin tins (bake in batches if needed). Combine the flour and baking powder in a small mixing bowl. In a medium mixing bowl, whisk together the eggs, salt and pepper. Add the oil, buttermilk and cheese, and whisk again until well blended.
2. Sift the flour mixture into the egg mixture and stir with a wooden spoon until incorporated — the batter will be thick. Don’t overmix; it’s O.K. if a few lumps remain. Fold in the pear and walnuts and stir to combine. Spoon the batter into the molds, filling them by two-thirds.
3. Bake until puffy and golden, 12 to 16 minutes. Transfer to a rack to cool for a few minutes, unmold and serve warm. Makes 24 madeleines. Adapted from “Chocolate and Zucchini,” by Clotilde Dusoulier.
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