Madeleinesau Roquefort, Poire & Noix (Walnut, Pear and Roquefort Madeleines)

Several weeks ago, our 50 Women Game-Changers group did a post on Clotilde Dusoulier and her Chocolate and Zucchini blog. I'm delighted to be a part of this series for a number of reasons: 1) whether you agree with the list or not, it's been an amazing learning experience getting to know these talented 50 women; 2) I've met lots of bloggers I might never have discovered; and 3) I love checking the other posts each Friday to see the wide range of recipes we've chosen to represent the chefs.

For instance......I took one look at Nancy's (from My Picadillo) recipe from Clotilde and my eyes lit up. Savory madeleines. Just had to get these posted before Christmas because they make a terrific first course or hors d'oeuvre. Take a look at the photo at the bottom of the page....you can practically taste by looking. One of my favorite salads is made with these three ingredients + chicken, greens and a light vinaigrette. So I knew I'd love these madeleines. My suggestion is to make them in madeleine pans (truly unusual and most unexpected) but if you don't own the right pan, let your imagination take wing and make any shape you like. 

Thanks Nancy, for introducing us to Clotilde's unique recipe!

Madeleinesau Roquefort, Poire & Noix 
(Walnut, Pear and Roquefort Madeleines)
From "Chocolate & Zucchini: Daily Adventures in a Parisian Kitchen" by Clotilde Dusoulier via My Picadillo

Makes 24 madeleines

Ingredients:
A pat of unsalted butter for the molds
1 ¼ cups all-purpose flour
1 tablespoon baking powder
3 large eggs
½ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
½ cup buttermilk 
3 ounces Roquefort or another blue cheese
1 ripe pear, about 8 ounces, peeled, cored and diced
1/3 cup shelled walnuts, roughly chopped (not too fine)

Method:
Preheat oven to 350 degrees and butter a tray of madeleine molds or mini-muffin tins. (With the madeleine molds I use softened butter using a small brush so the mold is well-covered.)

Combine flour and baking powder in a small mixing bowl. In a medium mixing bowl, whisk the eggs, salt and pepper. Add the oil, buttermilk and cheese, and whisk again.

Sift flour mixture into egg mixture and stir with a wooden spoon until incorporated— the batter will be thick. Don't overmix. Fold in pear and walnuts and stir. (The batter can be prepared up to a day ahead and refrigerated.) 

Spoon batter into the molds, filling them by two thirds.Bake 12 to 16 minutes, until puffy and golden. Transfer to a rack to cool for a few minutes, unmold and serve warm.