Meyer Lemon Vinaigrette

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Delicious multipurpose vinaigrette to use over fresh greens and vegetables.
I love the acidity and sweet flavor of meyer lemons but you can use regular lemons too.
You can refrigerate/store this in an airtight container for up to two weeks.

Ingredients:
Juice of 1 lemon
1 teaspoon of dijon mustard
1 teaspoon of sugar
1/3 cup of extra virgin olive oil
1 teaspoon of dry tarragon
1 tablespoon of fresh minced basil
salt and pepper to taste

In a small bowl, whisk the lemon juice, mustard and sugar until combined.
Whisking constantly, add the olive oil until well combined and thickened, whisking
constantly.
Season with salt and pepper.
Add tarragon and fresh basil.

I serve mine over tomatoes and fresh mozzarella cheese.

And check out these crazy lemons!
Known as Buddha's hand or bushukan.
BEAUTIFUL!
I purchased one to use as zest. 

Grand Marnier bread pudding

Grand Marnier  is an orange-flavored cognac liqueur created in 1880 by Alexandre Marnier-Lapostolle.
It is made from a blend of Cognac brandy, distilled essence of bitter orange, and sugar. . . Aaand
Grand Marnier  is 40% alcohol, yikes!
It goes great on this bread pudding, I serve it for breakfast.

Ingredients

1 loaf of challah bread
(the braided bread), I purchase mine at trader joes.
3 cups of whole milk
3 large eggs
4 tablespoons of brown sugar
1 teaspoon of cinnamon
5 tablespoons of Grand Marnier
1/2 of dry orange cranberries
A small pinch of salt


Generously grease an oven dish with unsalted butter.
Slice bread and arrange tightly into two layers.
Sprinkle dry cranberries all over bread and in between layers.
Whisk milk, eggs, cinnamon, sugar, salt and Grand Marnier in a bowl and pour over the bread.
(You can sprinkle additional cinnamon and sugar on top, I do).
Cover tightly with plastic wrap and place in fridge for at least 2 hours,
the bread will absorb the mixture.

Preheat oven at 400°
bake for 30-40 minutes, until golden and garnish with
fresh fruit or powdered sugar..Or Coconut chips like i did.

Madeleines

While standing in front of the register at Starbucks, i noticed a package of delicious madeleines.
I purchased them and my appetite for this delicious French snack almost vanished at first bite.
Too soft and doughy, too processed and too sweet.
This bothered me all day and doop de do, off I go to make my first madeleines!
I purchased this Martha Stewart mold at Macy's Only $ 14.99.

Now, off to some fun.

Ingredients
3 large eggs
1 1/3 Cup of flour
1 stick of melted unsalted butter
1 1/4  cup of sugar
1/8 cup of local honey
pinch of salt
1 tsp baking powder
1 tsp lemon zest
2 tbsp orange blossom water (optional)

Whisk the sugar, honey, salt and 3 eggs together until light and fluffy.

 Sift flour and the baking powder together, then gradually fold in the egg mixture and mix together gently.
Add melted butter, orange blossom water and lemon zest, stir lightly, cover and place in refrigerator at least 2 hours or even overnight. This step is super important, the batter MUST be cold before baking so that
you get nice BUMPY madeleines.

Preheat oven to 350°

Butter and dust the mold with flour.
Add 1spoonful of cold batter into the molds.
Bake for 12-15minutes.

Use a butter knife to gently lift the madeleines off the molds and dust with powdered
sugar if desired.