Bacon and Chocolate on the Feast of St. James

"James was the brother of John and a son of Zebedee. He traditionally preached in Spain after working in Jerusalem. James was beheaded by Herod Agrippa. He is the only apostle whose death is recorded in scripture (Acts 12:2). His shield shows a scallop (or cockle) shell, a symbol of pilgrimage by sea, and the sword of martyrdom. Sometimes three shells are shown without a sword. St. James' the Greater's Day is July 25." (source)

Our oldest daughter baked Madeleines again today to celebrate her bacon-loving older brother's nameday! She adapted the recipe found in We Love Madeleines. Happy Feast of St. James!

Bacon and Chocolate

Ingredients:

• 3/4 cup all-purpose flour, plus more for dusting pans
• 1 tsp baking powder
• pinch of salt
• 2 large eggs, at room temperature
• 1/4 cup granulated sugar
• 1 tbsp maple syrup
• 2 tbsp packed dark brown sugar
• zest of 1 orange
• 6 tbsp unsalted butter, melted and kept warm, plus more for greasing the pans
• 8 oz dark chocolate
• 3 strips of bacon, cooked until crisp and crumbled into small pieces

You will also need two Madeleine Pans.

Directions: 

Into a small bowl, sift together the flour, baking powder, and salt and set aside. 

In a large bowl, whisk together the eggs, granulated sugar, maple syrup, brown sugar, and orange zest until thoroughly blended. Add the flour mixture and whisk until just combined. Add the melted butter and mix until just incorporated. Cover the bowl with plastic wrap and let rest in the refrigerator for at least 1 hour or up to 24 hours. 

Position one rack in the upper quarter of the oven and another in the center and preheat to 400˚F. Generously grease two madeleine pans with melted butter and dust with flour, tapping out any excess.

Spoon or pipe the batter into the prepared pans, filling each mold about two-thirds full, and bake, staggering the pans so that the top is not directly over the lower one, for 4 minutes. Then rotate the pans from front to back and upper to lower, reduce the heat to 350˚F, and bake until the edges are golden brown, about 5 minutes more. 

Let the madeleines rest in the pans on a wire rack for 5 minutes, then turn them out onto the rack and let cool. 

Meanwhile, in a double boiler over simmering water (we just used the "melt chocolate" setting on our microwave), melt the chocolate, stirring occasionally, until the chocolate is completely melted and smooth. Remove from heat. 

Dip each madeleine into the chocolate, sprinkle with the crumbled bacon. Let set on a sheet of wax paper. Serve warm or at room temperature. 

St. James the Greater, pray for us!