Choose a recipe! Caramelized Shallot and Roquefort Dip Corn Meal and Shallot Madelaines with Creme Fraiche and Caviar Hearty Shallot Soup Sauteed Green Beans w/ Shallots, Rosemary & Hazlenut

	Corn Meal and Shallot Madelaines with Creme Fraiche and Caviar 1/3 cup minced shallot 2 tablespoons cold unsalted butter 1/3 cup yellow cornmeal 1/3 cup all-purpose flour 3/4 teaspoon double-acting baking powder 1 large egg, beaten lightly 1/4 cup crème fraiche or sour cream plus additional as a topping 3 tablespoons water about 2 ounces of caviar Directions: In a skillet cook the shallot in 1 tablespoon of the butter over moderately low heat, stirring, until it is softened and let the mixture cool completely. In a bowl stir together the cornmeal, the flour, the baking powder, and the shallot mixture, add the remaining 1 tablespoon butter, cut into bits, and blend the mixture until it resembles fine meal. Stir in the egg, 1/4 cup of the crhme franche, the water, and salt and pepper to taste and stir the batter until it is combined well. On a baking sheet heat 16 well-buttered 2 2/3- by 1 3/4-inch madeleine tins (about 2 tablespoons capacity) in the middle of a preheated 400F. oven for 2 minutes, remove the tins from the oven, and into each tin spoon a heaping 1 1/2 teaspoons of the batter. Bake the madeleines on the baking sheet in the middle of the 400F. oven for 6 to 8 minutes, or until a tester inserted in the centers comes out clean, turn them out onto racks, and let them cool completely. The madeleines may be made 3 days in advance and kept chilled in an airtight container. Top the madeleines with the additional crème fraiche and the caviar. Makes 16 hors d'oeuvres.