This cheese shop on the corner of Rue de Grenelle and Boulevard Raspail has an amazing assortment of cheeses, ripened to perfection.  I didn’t find the staff to be particularly friendly or helpful when I was there, but I quickly forgot about it as I was enjoying the wonderful cheeses that night.  The Brillat-Savarin was at its prime and the goat cheese was superb. 

Barthelemy
51, rue de Grenelle
Paris 75007
33 1 42 22 82 24

I fell in love with the breads from this bakery in the 6th Arrondissement near Luxembourg Gardens.  They produce organic breads, full of grains and fruits, English brown bread, scones and muffins.  They have a few tables inside, too. 

Bread & Roses
7, rue de Fleurus
Paris, 75006
33 1 42 22 06 06

The “iberico” ham here is exceptional!  They also carry a large assortment of fine foods, including candies and chocolates.  There are a few tables and chairs for dining inside.

Da Rosa
62 rue de Seine
75006 Paris
33 1 40 61 00 09

Try the chocolate confections here with the tea-flavored ganaches inside.  The boutique is gorgeous with beautiful hardwoods and tempting displays. 

Pierre Marcolini
89 rue de Seine
Paris 75006
33 1 44 07 39 07
www.marcolini.be

This is a very flavorful cheese made from raw cow’s milk by Estrella Family Farm in Montesano, Washington.  The rind has been washed in apple brandy, and the cheese has been aged for 90 days.  It has a full, rich taste.  I found this cheese at Raymond & Company in Glen Ellen, California.

This is a fantastic soft-ripened cow’s milk cheese from Mt. Townsend Creamery in Port Townsend, Washington.  The milk is from a single herd of crossbred Holsteins.  It has been aged for 28 days.  The rind has been ashed.  It was one of our favorites from our recent cheese club shipment from Raymond & Company.

Meyer lemons grow year round on my trees in Sausalito .  Yesterday I made this luscious, lemony sorbet.  It is so simple – with only three ingredients – water, sugar and Meyer lemons!

You can use any kind of ice cream machine.  I have a Cuisinart that has a compressor inside so I don’t have to freeze the bowl first. 

 Ingredients
1 3/4 cup water
1 cup sugar
4 Meyer lemons

You will also need:
Saucepan
Large bowl with ice
Microplaner (zester)
Juicer
Ice cream maker

Instructions
Combine the water and sugar in a saucepan and bring to a boil over high heat.  Reduce the heat to medium and let it boil for about two minutes.  Remove the pan from the heat and put it into the bowl with ice to start cooling down.

Meanwhile, zest two of the lemons using the microplaner.  Drop the zest into the cooled sugar water.  Juice the four lemons and add the lemon juice to the cooled sugar water, as well.  Mix well.

When the mixture is cold to the touch, add it to your ice cream machine and freeze according to manufacturer’s instructions.  Then enjoy this tart, delicious dessert with your favorite cookies (perhaps a nice lavender shortbread).

These Meyer lemon loaves are moist, full of citrus flavor and delicious.  Enjoy them with a nice cup of tea. 

Ingredients
2 1/2 cups flour + more for the pans
3/4 tsp baking powder
pinch of salt
2 Meyer lemons
2 cups sugar
5 large eggs
3/4 cup creme fraiche or sour cream
1 stick butter, melted and cooled

Glaze:
1/2 cup sugar
1/2 cup water
1 Meyer lemon

You will also need:
4 small loaf pans
1 small mixing bowl
1 microplaner for zesting
1 juicer
1 large mixing bowl
1 whisk
Large baking sheet
Small saucepan

Instructions
Preheat the oven to 350 degrees F. 

Grease and flour the loaf pans and set aside. 

Mix together the flour, baking powder and salt in the small mixing bowl.  Set aside. 

Zest two of the lemons and place the zest into the large mixing bowl.  Juice the two lemons, as well, and set the juice aside. 

Add the sugar to the lemon zest in the large bowl.  Whisk together to combine.  Add the eggs and whisk together until the eggs are incorporated.  Alternate adding the flour mixture, the sour cream, the melted butter and the lemon juice. Mix well after each addition until all are combined. 

Divide the batter among the loaf pans, place them onto a baking sheet and bake for about 30 minutes until the tops are firm when pressed.  Remove from the oven and set aside to cool. 

To make the glaze, combine the water and sugar in a small saucepan and bring to a boil over high heat.  Reduce the heat slightly and continue to boil for about 2 minutes.  Remove from the heat. 

Zest and juice the remaining lemon.  Add the juice and zest to the sugar syrup in the pan.  Stir to combine.

Turn the cakes out of their pans and set them upright on a plate.  Pour the glaze over the top of the cakes and serve immediately.  These cakes can also be stored in the refrigerator for a couple of days.

Ingredients
¼ pound strawberries
¼ pound raspberries
3 fresh apricots
1 large fresh peach
½ cup superfine sugar
Juice of 1 lemon
3 T Cognac

6 T. butter, softened
1 cup superfine sugar
10 egg yolks, at room temperature
8 egg whites, at room temperature
¼ cup flour
¾ cup cold milk

You will also need:
Large skillet
Small saucepan
2 large mixing bowls
Shallow baking dish
6 individual soufflé molds or ramekins, 2 ½ or 3 inches in diameter
Colander
Paring knife
Wooden spoon
Whisk
Rubber spatula
Brush
Sugar sifter

Instructions
Wash the fruit and remove the stems. Cut the apricots into 1-inch cubes. Peel the peach. Cut into 1-inch cubes.

In a large skillet, combine the strawberries and raspberries with the sugar and lemon juice and cook briefly over high heat. The berries will render enough juice to dilute the sugar to a think syrup. Add the apricots and peaches and cook, stirring occasionally with a wooden spoon, for about 10 minutes. Remove from the heat and set aside. When cooled, stir in the Cognac.

Using 2 T of the softened butter, brush the inside of each soufflé mold. Pour ½ cup of the sugar into the first buttered mold, turning it to coat the bottom and sides entirely with sugar. Turn the excess sugar out into the next soufflé dish and turn to coat, continuing until all six molds are coated with sugar. Chill.

Forty minutes before serving, preheat the oven to 300 degrees F. In a non-aluminum saucepan, melt 4 tablespoons of the butter. Whisk in the flour and cook over low heat for about 1 minute. Remove from heat and add cold milk. Return to heat and bring to aboil for 2 or 3 minutes, whisking constantly. Then turn into a large bowl and mix in the superfine and vanilla sugars.

In a separate bowl, whisk the egg yolks until well mixed. Add several tablespoons of the sweetened cream sauce to warm the yolks, then add yolks to the sauce, whisking well.

In a third bowl, beat the egg whites until stiff peaks form. Stir about one-third of the beaten whites into the yolk-cream mixture with a whisk. Then gently fold in the remaining whites, being careful not to deflate them.

Fill each of the chilled molds with the mixture and place them in a large baking dish filled with enough cold water to reach halfway up the sides of the molds. Place over medium-high heat untilt he water begins to boil. Then place in the hot oven and bake for 20 minutes.

About 5 minutes before serving, warm the fruit sauce over medium heat. Divide the sauce among 6 plates.

Remove the soufflés from the oven, unmold one onto each pool of the fruit sauce; or place on the plates in the souffle molds, make an indentation in the top of each soufflé, and spoon the fruit sauce on top. Serve immediately.

Ingredients
2 T unsalted butter + more for buttering the baking dishes
2 T sugar
2 cups cherries, pitted
1 T Amaretto (optional)
1/4 cup flour
1/2 cup sugar
1/4 tsp salt
3 eggs
1 cup cream or half-and-half
1 tsp vanilla extract
Powdered sugar

You will also need:
Small skillet
Medium mixing bowl
6 small ramekins or 1 pie dish
Large baking sheet 

Instructions
Preheat the oven to 375 degrees F. 

Butter the ramekins or pie dish and set aside. 

Melt the butter in the skillet over medium-high heat on top of the stove.  Add the pitted cherries and 2 T sugar.  When the cherries start to sizzle, reduce the heat and let them cook over a medium flame for about 5 minutes.  Add the amaretto and cook for another 5 minutes until the cherries are tender and a nice syrup is formed in the pan.  Remove from the heat and set aside.

Mix together the flour, sugar and salt.  Add the eggs and stir to combine.  Add the cream and the vanilla.  Mix all ingredients well and set aside. 

Divide the cooked cherries among the buttered ramekins or put them into the buttered pie pan.  Pour the egg mixture on top.  Place the ramekins or pie pan onto a large baking sheet.   Bake for about 20 minutes (ramekins) or 30 minutes (pie pan) until set. 

Remove the clafoutis from the oven and sprinkle with powdered sugar.  Turn on the broiler.  Place the clafoutis under the hot broiler for about 2-3 minutes until browned. 

Serve either warm or cold.   Top with whipped cream or mint, if desired.  Serves 6.