Lemon Verbena Madelines

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I had an abundance of Lemon Verbena growing outside the kitchen door, which was a pure delight, for the past couple of months.  I love to open the door in the morning and smell the wetness of the evening along with the sweetness of the verbena while enjoying my morning coffee with one of these lemon Verbena Madeleines. 

I noticed over the weekend that someone or something has been chewing on the leaves.  Ever so tenderly, they are eating just pieces of each small leaf.  I grabbed the kitchen shears and proceeded to save what I could, and then I trimmed back the plant.  I hope it does not die as I have had this plant for over 10 years.  It has lived all over the Bay Area and survived so much.  I decided to use the delicate leaves to make a simple syrup for this lovely Lemon Verbena Madeleines recipe for Andrea‘s GYO event this month.

Lenny is heading to Boston as it is his mother’s birthday, I know she loves these sweet little cookies, so I baked up a batch for her.  I used David Lebovitz’s recipe, minus the lemon glaze, instead I dipped each little cookie in the simple syrup before delicately wrapping.  The lemon verbena is lovely with this delicate cookie as it gives it a slightly lemony as well as a bit of a spicy bite, similar to basil.  This recipe reminds me of a late summer afternoon, light, sunny and very warm.

I am submitting this to Andrea‘s GYO event.  It has been a while since I have had the time to really participate in one of my favorite “food blog events”.  Andrea’s events are a favorite, as it gives me a chance to showcase what we growing in our garden, whether it is from an urban dwelling or a large garden out in the country.  As well it brings all of us together from all over the world – it is really nice to see what people from every corner of the world are enjoying at the same time.

Thank you for joining us at the Chez Us table;  we love having you here.

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Recipe:  please visit David’s site.