It may not yet be official on the calendars, but in our home, the word is out- Spring is finally upon us.

Overnight spring had sprung, with bouquets of wildflowers and tea roses adorning the home, each room, more abundant than the next. Spring had a reason for coming early. A little birdie whispered sweetly in Mother Nature’s ear that a very special someone had a very special birthday! ;) And as if Mother Nature was sending her own birthday surprise, brilliant sunlight poured down from the beautiful clear skies above. It was a perfect morning, a perfect afternoon, and subsequently, an absolutely stellar evening.

It seemed like the day only got better as the hours passed by, as it should be. Paper lanterns and twinkling lights hung everywhere. The family gathered in the kitchen where we took part in preparing a delicious birthday feast to classics like Alberta Hunter, Louis Armstrong and Scott Joplin. It was a night of utter perfection that I only wish had lasted longer than it did.

Beautiful memories were made that shall be carried in our hearts for years to come. I will always cherish the evenings spent with my family, laughing together on end, sipping coffee late at night, and sharing slices of this Strawberry Tart.

All that is left to say is, Happy Birthday Mom! I love you more than words could ever properly express, and cherish every day I am blessed to spend with you. 

 Now, shall we bake?!!

Strawberry Tart

(Adapted from Reader’s Digest: Creative Cooking)

Prep Time: 30 minutes

Cook Time: 15-20 minutes

For tart you will need:

1 cup AP flour

6 tablespoons unsalted butter, cut into small pieces

1 tablespoon water

1 egg yolk

4 tablespoons confectioner’s sugar

1 teaspoon vanilla extract

½ teaspoon orange zest

1 cup cherry preserves

2 pints fresh strawberries

1 cup whipping cream

Preheat oven to 350 degrees F.

Sift flour onto a board or into a bowl. Make a well in the center. Add the butter, water, egg yolk, sugar, vanilla, and orange zest. Work the ingredients in the center, drawing in the flour until the dough is smooth.

Pat out the dough onto the bottom and sides of a pie plate. Prick the bottom and sides of the dough with a fork. Bake got 15-20 minutes, or until the pastry is light golden. Cool.

To make the glaze, put the cherry preserves in a small saucepan and melt it slowly over low heat. Cool slightly and brush over the bottom of the pastry.

Wash, hull and slice the strawberries. Fill the pie plate with the strawberries and top with remaining cherry glaze.

Whip cream with 1 tablespoon of confectioner’s sugar until light and fluffy and serve with a slice of strawberry tart! Enjoy!

xoxo,

Tammy♥

Hello Living the Gourmet readers!!! I am so pleased to be back this week and sharing with you a recipe for New York-Style crumb cake.

There are many recipes I’ve been excited to try in the Best of the Best Cookbook Recipes by Food & Wine, and this cake was at the top of my list!

New York-Style crumb cake is not to be confused with coffee cake warns Matt Lewis & Renato Poliafito, the authors of this recipe. There are three 'New York Crumb Commandments' to making this cake. Their crumb cake has a buttery crumb topping that is in obscenely large proportion to the cake. Secondly, there are no nuts- crushed or whole. And lastly, no swirls.  

The cake is moist, and I guarantee you’ll be licking your plate clean as to make sure not a single crumb is left behind. Try it & Love it.

xx,

Tammy & Catherine

New York-Style Crumb Cake

(From Best of the Best Cookbook Recipes by Food & Wine)

For the crumb topping you will need:

1 cup firmly packed dark brown sugar

½ cup granulated sugar

2 dashes of cinnamon
1 cup unsalted butter, melted and warm

2½ cups AP flour

For the cake you will need:

2½ cups AP flour

¾ teaspoon baking powder

1 teaspoon baking soda

12 tablespoons unsalted butter, at room temperature

1½ cups granulated sugar

2 large eggs

1¼ cup sour cream

1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F. Butter the sides and bottom of a glass 9-by-13-inch pan. You can use a metal pan, but the edges of the cake may turn crispy (although that is not traditional, it is not an altogether bad thing).

MAKE THE CRUMB TOPPING In a medium bowl, stir together both sugars and cinnamon. Add the melted butter and whisk until combined. Fold in the flour until it is absorbed and set the mixture aside.

MAKE THE CAKE Sift the flour, baking powder, and baking soda together in a medium bowl. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, cream the butter until it is completely smooth and ribbonlike. Scrape down the bowl and add the sugar. Beat the mixture until it starts to look fluffy.

Add the eggs, one at a time, and beat until incorporated. Scrape down the sides of the bowl and mix again for 30 seconds. Add the sour cream and vanilla and finally add the dry ingredients in three parts, beating until well incorporated.

ASSEMBLE THE CAKE Pour the batter into the prepared pan. Use your hands to scoop up a handful of the topping and make a fist. The topping should hold together. Break off in chunks and drop them over the cake. Repeat to use all the topping. Remember, the topping layer will look outrageously thick.

Bake the cake for 45 minutes, or until the cake tester comes out clean. Rotate the pan two times during the baking process. Cool the entire pan on a wire rack for about 30 minutes before serving.

*NOTE- The cake will last for 3 days, tightly covered, at room temperature.




(Don't forget to vote for my 'Gourmet Chicken' recipe #24 on Recipe Lion!!! Voting closes January 26!!! Thank you!!!)

When my mom isn't cooking, blogging, cleaning, or working, I’m certain she is a superhero. 

This was something I was always suspicious of when I was younger, but never entirely sure of- until now.

Nothing. I mean, NOTHING can stop her. She’s invincible. Yup, she’s a super mom. :)

I say this because Mom came down with an awful cold this week. She’s been fighting with the sniffles and the sneezes…and yet she hasn't missed a beat. Although, I don’t think I really need to explain all this to you. I’m sure you can tell just by trying to keep up with all the good food that’s been posted here daily.

But by my orders, today I’m taking over the blog…and the kitchen. So, as I take the next few days to play ‘mommy’, Lady Gourmet is all wrapped up with a warm cup of tea and one of these sweet, sticky carrot cupcakes I baked up for her.

xx,

Tammy♥

Carrot Cupcakes
(Adapted from Reader's Digest - Creative Cooking)

Prep Time: 15 minutes

Cooking Time: 25-30 minutes

For carrot cupcakes you will need:

1 cup unsalted butter

2 cups sugar

½ teaspoon cinnamon

¼ teaspoon nutmeg

1 teaspoon orange zest

4 eggs

1½ cups finely grated or shredded carrots

½ cup walnuts, finely chopped

2½ cups AP flour, sifted

3 teaspoons baking powder

1/3 cup warm water

For Cream Cheese Frosting you will need:

1 8oz. package of cream cheese

1½ cups confectioner’s sugar

Juice of half an orange

Dried craisins for garnish

Preheat oven to 350 degrees and line cupcake tins. Grate carrots into a medium side bowl with a paper towel, to soak up some of the excess water. Set aside.

Cream butter and sugar until light and fluffy. Next beat in cinnamon, nutmeg sugar, and grated orange zest. Add the eggs one at a time, beating well after each addition. Then gradually stir in the carrots and nuts.

Sift together the flour and baking powder. Add dry ingredients to the carrot mixture with the warm water. Fold in the flour just until it is well moistened.

Pour the batter into the cupcake tins and bake for about 25-30 minutes, or until the cake tester comes out clean.

A few minutes after removing from the oven, loosen the cupcakes from the sides and turn out on a rack to cool.

Combine cream cheese, sugar and orange zest for frosting and generously spread over each cupcake once cupcakes have completely cooled. If desired, add a few dried craisin on top. (I have an apparent obsession with craisins, but they go really well with these cupcakes)!