Spiked Milk | Photo provided by Chef Doreen Prei
Food

A Christmas Recipe with Chef Doreen Prei

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Ladies Corner Magazine was fortunate to feature Executive Chef Doreen Prei in our winter edition. She is the Executive Chef at May, Art Gallery of Alberta, Edmonton. She is also a food columnist with CBC’s Radio Active. She is an award winning chef. In 2015, she won the Gold Medal Prize at the Canadian Food Championships. Prei is a Michelin star trained chef who has cooked in private restaurants and hotels in Germany, Ireland and Canada.

We recommend trying this recipe at some point over the holidays. Let us know how you get on!

 

Cinnamon Madeleine with Spiked Milk

Cinnamon Madeleine

3 eggs

112 g icing sugar

135 g butter, melted 

15 g honey

pinch of salt

10 g cinnamon

135 g all purpose flour

3 g baking powder

Method:

Heat up your oven to 350 F.

Beat the eggs with icing sugar until creamy.

Add the melted butter and honey.

 Combine salt, cinnamon, flour and baking powder. Add this slowly to the mixture.

Fill in the molds and bake at 350 F until golden brown in your oven. Cool down and remove the madeleine from the molds. Dust with icing sugar and serve with the spiked milk shots.

 

Spiked Milk

250 ml full fat organic milk 

1 orange, juiced

Sugar to taste

150 ml whipping cream, slightly whipped

Splash Cointreau (optional)

Splash Rum (optional)

Method:

Combine all ingredients with a whisk. Add the slightly whipped cream last for a better texture. Fill into shot glasses and keep in your fridge before serving.

 

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Wishing you and yours a very merry Christmas and a happy new year!

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