Lemon Thyme Madeleines With Lemon Vodka Syrup Recipes
VODKA-THYME LEMONADE
Infusing sugar syrup with fresh thyme gives this vodka lemonade sophisticated, seasonal flair.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
Steps:
- In a small saucepan, combine 2 cups water with the sugar and thyme; bring to a boil over high heat, stirring occasionally, until sugar has dissolved. Remove from heat; let cool to room temperature.
- Pour mixture through a fine sieve into a large glass measuring cup; discard thyme. You should have 2 cups syrup. Cover with plastic; chill.
- In a large serving pitcher, stir together lemon juice, vodka, and chilled syrup; garnish with thyme. Divide evenly among eight tumblers filled with ice; serve immediately.
LEMON-THYME MARTINI
Provided by Food Network
Yield 4 servings
Number Of Ingredients 7
Steps:
- To make the herb-simple syrup for the martini, combine the water, sugar and lemon zest in a pot over medium heat. Gently simmer for 3 minutes until the sugar is dissolved, swirling the pot over the heat now and then. Do not allow to boil or get dark. Put the thyme in a mason jar or glass container and pour the sugar syrup on top; allow to steep while it cools for 1-2 hours to infuse the herb flavor into the syrup. Strain to remove the solids.
- In a martini shaker filled with ice, combine the vodka, Lemoncello, and 4 tablespoons of the herb-syrup. Shake well until frothy and strain into 4 chilled martini glasses. Float candied lemon rind in each glass for great presentation.
LEMON THYME MADELEINES WITH LEMON VODKA SYRUP
Yield Makes about 42 madeleines
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F. and generously butter and flour a madeleine pan (preferably non-stick), knocking out excess flour.
- In a bowl whisk together flour, baking powder, salt, zest, and thyme.
- In another bowl with an electric mixer beat together butter, lemon juice, and sugar until mixture is light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and add flour mixture, beating until just combined.
- Spoon some of batter into prepared madeleine molds and with a spatula smooth surfaces, scraping back and forth over molds and returning excess batter to bowl. (This will eliminate any air pockets and ensure that molds are not overfilled.) Wipe excess batter from edges of pan.
- Bake madeleines in middle of oven 20 to 25 minutes, or until edges are browned and tops are golden. Loosen edges and transfer madeleines to a rack set over a baking dish. Make more madeleines in pan, cleaned, buttered, and floured, with remaining batter in same manner.
- While first batch of madeleines is baking, in a small saucepan bring syrup ingredients to a boil, stirring, and remove from heat.
- Brush warm madeleines with some of hot syrup and repeat with remaining madeleines as they are baked, keeping syrup warm.
LEMON MADELEINES
Good tea cookies.
Provided by Ashley
Categories World Cuisine Recipes European French
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl blend eggs and sugar add butter and blend well. On low speed, blend in flour, baking powder, lemon, vanilla.
- Cover bowl with towel and let sit for one hour.
- Preheat oven to 375 degrees F (190 degrees C) and butter and flour madeleine molds. Whisk batter then spoon into molds 3/4 full. Bake 10 minutes. Remove from molds and cool. Dust with confectioners' sugar.
Nutrition Facts : Calories 129.1 calories, Carbohydrate 18 g, Cholesterol 43.7 mg, Fat 5.7 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 3.3 g, Sodium 53.1 mg, Sugar 11.8 g
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