Corn and Chive Madeleines with Golden Caviar

Makes about 100.

Here’s a wonderfully elegant appetizer for a special occasion. Although the quantity may seem daunting, the madeleines can be baked (and then frozen) up to two weeks in advance, making the actual last-minute preparation quite manageable.

4 tbsp unsalted butter, melted
1-1/2 cups all-purpose flour
1 cup yellow cornmeal
2 tbsp sugar
2 tsp baking powder
1 tsp salt
1/4 tsp cayenne pepper
1/4 cup cold vegetable shortening
1-1/2 cups milk
2 eggs, lightly beaten
1 tbsp. freeze-dried minced chives
1 cup crème fraiche or sour cream
4 oz. golden caviar

Preheat oven to 400°. With a pastry brush, generously coat as many mini-madeleine pans or mini-muffin pans as you have with the melted butter.

In a large bowl, sift together the flour, cornmeal, sugar, baking powder, salt and cayenne. With a pastry cutter or two knives, cut in the shortening until the mixture resembles a coarse meal.

Whisk in the milk, eggs and chives until just blended; do not overmix. Spoon 1 tsp of the batter into each Madeleine or muffin cup to fill about three-quarters full.

Bake until golden brown around the edges, 7 to 8 minutes. Tap the madeleines from the pans onto wire racks to cool. Bake in batches until the batter is used up, rebuttering the pans as necessary. (The madeleines can be prepared up to 2 weeks in advance and frozen. Thaw before using.)

Top each with about 1/2 tsp of crème fraiche and a tiny dab of caviar up to 1 hour before serving.

Pair with Ferrari-Carano Chardonnay.