This recipe is a Gail Simmon’s recipe that I came across while reading People magazine (my guilty pleasure!)  I’ve made it several times already and each time it comes out better then the last.  Next time I’m going to add a lemon zest into the batter. Also, instead of baking in a spring pan, I bake it in a dish and mascarate the strawberries in lemon juice and sugar and then arrange it over the batter.  Hope you try it and like it as much as we do.

Strawberry Tart
adapted from Gail Simmons’s Talking with My Mouth Full

Ingredients:

• 1 cup flour
• 1 teaspoon baking powder
• pinch of salt
• 1 stick unsalted butter (room temperature)
• 1 cup sugar (plus 2 tablespoon)
• 2 large eggs (room temperature)*
• 1 teaspoon vanilla
• fresh strawberries halved
• juice of half lemon
• 1/2 teaspoon cinnamon

Preparation:

1. Preheat oven to 375. Butter and flour baking dish or spring pan.
2. Whisk together flour, baking powder and salt. Set aside.
3. Cream butter and 1 cup sugar until light and fluffy, about 3 minutes.
4. Add one egg at a time, beating well after each addition. Mix in vanilla.
5. Add in flour mixture and mix at low speed until just combined.
6. Pour batter into prepared pan.
7. Cover pan with plastic wrap and chill 20 minutes in the fridge.
8. Once cooled, arrange strawberries in concentric circles on top of the dough. Pour lemon juice over the strawberries.* (cooked this way, burns the edges of the cake) Instead macerate the strawberries in lemon juice and 1 tablespoon of sugar and then arrange over the batter.
9. Combine remaining sugar and cinnamon and sprinkle over strawberries.
10. Bake tart until the eges are gold and the center sets, 45 to 50 minutes.
11. When tart is cool, run a sharp paring knife around the edge and remove the sides from the dish or pan.

PS: NY’s Delight is turning 6! Enter the giveaway!

My dear blog www.nysdelight.com is turning ’6′ & in its honor I’m going to do a giveaway! 6 Lenox Dessert plates! To enter,  follow me on Instagram, like my Facebook Page & hashtag a picture with #nysdlenox! Entry is open to all! (Drawing will be held on June 7th, 2013) #nysdelight #nysdelightkitchen  – Leave a comment Below!

Benim guzel blog’im ’6′  yasina basiyor, ve bunun icin guzel bir cekilis duzenlicem. 6 tane Lenox tatli tabaklari! Katilmak icin, beni Instagram’da takip edin, Facebook sayfami like yapin ve bir resim yayinlayin bu #nysdlenox hashtag ile. Herkeze acik! (Cekilis 7 Haziran 2013) #nysdelight #nysdelightkitchen – Comment Yazin!

I prepared this quick breakfast for my dear brother, who I don’t get to spend much time with and this years resolution is too.

Finally after a year of patiently waiting my white orchid blossomed.  Isn’t it stunning?

I’ve been making a lot these, Rugelach.  Recipe and pictures soon to follow.

VANILLA PUDDING

Ingredients                

• 6 tablespoons sugar
• 3 tablespoons cornstarch
• 1 teaspoon pure vanilla extract
• Pinch of salt
• 3 cups of milk
• 6 ounces white chocolate, chopped
• 1 tablespoons unsalted butter, cut into small pieces
• ¼ cup of chopped pistachios

Preparation

In a medium saucepan, whisk together sugar, cornstarch, and salt. Whisk 1 cup milk into dry ingredients until cornstarch is completely dissolved.

Place saucepan over medium heat, add in the remainder 2 cups of milk and vanilla extract.  Cook, whisking constantly, until mixture comes to a boil and begins to thicken. Add in the white chocolate and cook, whisking until chocolate is melted. Remove from heat and whisk in butter until melted.

Pour pudding into 6 dessert cups and garnish with the pistachios. Refrigerate until completely set, about 1 hour.

Serve cold.

This past summer my family became a huge crepe fan in more then one way.  We are huge fans of crepes with nutella and fresh strawberries and banana’s, who is not right?  One weekend, when we were casually browsing the Chelsea Market, we stumbled upon a crepe stand that sold the traditional crepe along with savory and meat filled crepes.  Then the light bulb hit me, I can do something like this at home and it has to be light, easy and healthy.  After a couple of crepe recipe searches online, I stuck with Mr. Alton Brown’s recipe and an easy mushroom filing with a nice helping of cheese.  I hope you enjoy this as much as we did.

Part I:
Basic Crepe Recipe
adapted from Alton Brown Food Network

Ingredients:

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• Butter, for coating the pan

For Savory

• 1/4 cup of parsley
• 1/4 teaspoon of table salt

Preparation: