Delicate Lemon Verbena flavors these traditional French Madeline to make a light and airy dessert or afternoon snack.
We have or I should say “had” an abundance of Lemon Verbena growing outside our kitchen door, which was a pure delight. I love to open the door in the morning and smell the wetness of the evening and sweetness of the verbena while having that first sip of espresso. 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. So, I grabbed some kitchen shears and saved what I could and then trimmed back the plant – I hope it does not die. With the small bowl of delicate leaves I made a simple syrup and thought about what I could make for Andrea‘s GYO event this month…..
Lenny is heading to Boston and it is his mother’s birthday, I know she loves these sweet little cookies, so I baked up a batch of madelines. 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, mixed with the sweetness of sugar; it reminds me of a late summer afternoon, light, sunny and very warm.
I am submitting this to Andrea‘s GYO event. It has been awhile since I have had the time to really participate in one of my favorite “food blog events”. Andrea’s has been one of my favorite events as it gives us a chance to showcase what we grown in our gardens, 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.