There are lots of ways to celebrate the New Year...for those of you who may be staying closer to home, do what we do and eat something really delicious.  If you haven't picked up any Madeleines treats, may we suggest...stuffed mushrooms?  Here's a recipe...stuffed mushrooms are a Brown family favorite: STUFFED MUSHROOMS!

And of course, you'll need something sparkling...but we're pretty sure you already have some ideas about how to fill that void :) !

 
Sugared Flowers 12/29/2008
 

Here at Madeleines we create beautiful foods.  Some of the techniques used to get certain effects take years of learning and practice to perfect.  Others, however, pack a lot of visual punch and are fairly easy to reproduce at home.  One such technique is the making of sugared flowers--real flowers that are covered with sugar to make a magical garnish.  Sugared flowers make a dainty addition to cakes and cupcakes and because they are made from real flowers it really adds a special touch.  The most important  step in making sugared flowers, is to be certain that you have selected flowers that are EDIBLE.  There are many pretty options that are, but this is one detail where you should do a little research, and not guess!  Now then, once you have selected an edible flower, here, courtesy of Martha Stewart, is a basic recipe and method for sugaring them.  Why not let the Queen herself tell you...really, the steps are so basic that to rewrite them would be re-inventing the wheel:

INGREDIENTS: Makes 72
1 large egg white
1 teaspoon water
72 purple pesticide-free edible flowers, such as pansies and violas, stems removed
Superfine sugar, for sprinkling
 
DIRECTIONS:Whisk egg white with water in a small bowl. Working with 1 flower at a time and holding it with tweezers, brush egg wash over entire surface of flower using a small paintbrush. Sprinkle with sugar. Transfer to a baking sheet lined with parchment to crisp flowers. Let stand at room temperature overnight. Sugared flowers can be stored in single layers in airtight containers at room temperature for up to 3 months.

Thanks Martha...You can also do this with fruits, and end up with pretty sparkly fruits that also make terrific garnishes.  (Pic above also borrowed from Martha Stewart Living online...)