Dahlia 'Moonfire'

Dahlia 'Moonfire' is a Dahlia cultivar with very dark, almost black leaves like Dahlia 'Bishop of Llandaff'. It is classified as Group 10 Miscellaneous. The orange-yellow flower heads are 80 mm wide and sit on stems of up to 85 cm height.

The cultivar was originally developed in The Netherlands, but mistakenly supplied to Bridgmere Nurseries (UK) as an unnamed seedling, where it was named by Chris Sanders. It turned out that the cultivar was grown on Dutch trial grounds under the name 'Sunshine'. As the International Dahlia Register has three inadequately described cultivars labelled 'Sunshine', it was not possible to connect 'Moonfire' with one of these cultivars.



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Orange blossom Honey Madeleines

INGREDIENTS

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon kosher salt
2 large eggs
1/3 cup sugar
2 tablespoons orange blossom honey
2 teaspoons vanilla extract
1/2 teaspoon finely grated orange zest
5 tablespoons unsalted butter, melted, cooled, plus more for molds
Special equipment: One 16-cookie madeleine pan with 3x2" molds

PREPARATION

Sift flour, baking powder, and salt into a medium bowl. Using an electric mixer, beat eggs and sugar in a large bowl until pale yellow and thick, about 4 minutes. Beat in honey, vanilla, and orange zest. Gently fold in dry ingredients. Add 5 tablespoons melted butter; gently fold into batter. Press plastic wrap directly onto surface of batter; chill for at least 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.

Position a rack in center of oven; preheat to 400°F. Lightly brush madeleine molds with butter. Place pan on a baking sheet. Drop 1 scant tablespoon batter into each mold. Bake until golden and a tester inserted into center comes out clean, about 10 minutes.

Remove pan from oven, invert, and quickly knock madeleines out of pan. Serve warm on their own or with Ginger-Yogurt Mousse with Pistachio Meringue .