Savory Zucchini and Cheese Madelines
2 large eggs
2 teaspoons heavy cream
2 teaspoons Pommery or other coarse-grained mustard
2 tablespoons melted butter
3 cloves of garlic (minced)
1.5 teaspoons dried basil
1 teaspoon salt
.25 teaspoon freshly ground black pepper
dash cayenne pepper
1 cup AP flour
.5 teaspoon baking powder
.25 cup coarse-grind yellow cornmeal
2 cups firmly packed, coarsely grated zucchini
1 small yellow onion (diced)
1 small red pepper (finely diced)
1 cup grated Jarlsberg cheese
Preheat oven to 425 degrees
Oil madeline molds *KEY STEP: if you only have 1 mold, LET IT COOL BETWEEN USES. Don't say I didn't warn you*
In a large bowl, combine eggs, cream, mustard, melted butter, garlic, basil, last, black, and cayenne peppers and mix well.
Stir in flour, baking powder, and cornmeal
Add zucchini, bell pepper, onion, and cheese and mix thoroughly.
*At this point, it will look WAY TOO DRY--DON'T MESS WITH IT; IT WILL BE OK*
Spoon into mold (s)
Bake for 20 minutes or until puffy and golden brown.