Voyager, the Ferndale-based sustainable seafood spot that offers a seasonal menu inspired by coastal cuisine, is sharing a sweet treat with Hour Detroit readers this month. Check below for the restaurant’s Cider Mill Madelines recipe.
How to Make Voyager’s Cider Mill Madelines
180 g. sugar
60 g. cider reduction*
275 g. all-purpose flour
15 g. baking powder
225 g. melted butter
Zest of 2 lemons, minced
*Cider Reduction: Bring one gallon of apple cider to a gentle boil in a large pot. Occasionally skim the foam off the surface and discard. As the cider reduces, lower the heat to prevent the sugars from burning, and to maintain a gentle boil. You will end up with 1-2 cups of amber-colored syrup, the consistency similar to honey. When cooled, store in an airtight container in the refrigerator.
In a medium metal bowl, add eggs and sugar. Using a kitchen towel, hold the rim of the bowl with one hand, set over a low flame, and mix the eggs and sugar together with a rubber spatula. Stir until the sugar has dissolved (about 2 minutes). Transfer to the bowl of a stand mixer with whip attachment and beat on medium-high speed until light and ribbony (about 3 minutes). Reduce speed slightly and stream in your cider reduction. In a medium bowl, sift together the flour and baking powder. Add this to the egg mixture, and carefully fold them together using a rubber spatula, trying not to deflate. Transfer to the refrigerator for one hour. Melt butter in a small saucepan, and add the zest. When cooled slightly, add this butter to your batter. Prepare madeleine pans by buttering and flouring them, or by using a baking spray containing flour. Spoon or pipe the batter into each madeleine mold so that it is 3/4 full. Place the pans into the refrigerator for 30 minutes. Preheat oven to 400 degrees. Bake on a sheet tray until golden brown (about 14 minutes). Allow to cool for 5 minutes, then toss in cinnamon sugar.