Nostalgia in the Fall with Fidget Pie

Since my children were small, every autumn brought out the baker in me and the need to make fidget pie. 

This pattern of making a fidget pie with apples and potatoes first started when we lived in Michigan and the fall season brimmed with gorgeous pumpkins seen along the roadside.  Of course, apples and apple cider were in abundance, too.

Here is a scanned page of a fidget pie recipe that must be over thirty years old, and still resides in my jumbled hodgepodge of recipes that cannot be discarded:

My husband has played along with the "Season of Fidget Pie" each September, and made an excellent one last week.  He wrote the recipe and has pictures of his pie here.

The main ingredients are potatoes, apples, diced ham, onions, a bit of apple cider, and a buttery pie crust.  It was delicious!

Jell-O Mold with 10 Layers

This is from Craftzine, including the Jell-O mold picture.

How To Make Stuff - Ten Layer Jello from Rarebit Productions on Vimeo.


Wow.  If you thought the video was lengthy, think how long it would take to make this dessert.

Ginger Crunch via Crafternoon Tea with GrannyG

A favorite podcast cached on my MP3 player is Crafternoon Tea with GrannyG. GrannyG is from New Zealand and has that unique accent which is so charming.  Just be aware that certain words she says are a bit of a puzzle until you begin to understand her patois. Case in point: she says "REED" and the word means the color red.

She is delightful and full of information.  Listening to her and a friend talk about an old time recipe for ginger crunch interested me enough to print out her recipe and give it a go. 

GrannyG's recipe can be found here.

Conversions: oven to 375 degrees F

Sugar for shortbread: 125 gm butter = 1/2 cup butter

Butter for Icing: 75 gm butter = 1/3 cup butter

Bron Marshall, another New Zealander who cooks and photographs, says of this nostalgic recipe:.

Ginger Crunch is a well loved slice found in most cafes, bakeries and tearooms around New Zealand. There are several versions and as many variations on different recipes, however here is my recipe, which I believe to be fairly true to ‘the original’.

Marshall's recipe can be accessed here.

GrannyG's Ginger Crunch cookies:

Glitter Graphics

A nice fall treat; they really are easy and tasty!

Fourth of July Patriotism

Cupcake picture courtesy of Ginger:

On Ginger's blog, she gives the easy recipe of how to create these patriotic cupcakes!

Is your American flag flying outside?

Just a Little Something I Whipped Up

Not much trouble, but this tasty dip was sent to me by Pat McCarroll:

HOT PECAN SPREAD

3 8-ounce pkgs. cream cheese, softened
6 TBS. milk
3 pkgs. Leo’s or Carl Buddig sliced beef, cut into small pieces
¾ cup finely chopped green pepper
6 Tbs. dried minced onion
1 ½ tsp. garlic salt
¾ tsp. pepper
1 ½ cup sour cream

Combine cream cheese and milk; mix well. Stir in beef, green pepper, onion, and seasonings. Blend well. Fold in sour cream and spoon into baking dish. When ready to serve, bake at 350 for 20 minutes. Top with 1 ½ cup chopped pecans that have been sautéed in 6 Tbs. margarine and 2 tsp. salt. Serve hot with Wheat Thins. (From the cookbook Collectibles by Mary Pittman, Van Alstyne, TX)

This is a close up of the exhausted lady chef on the lid of the appetizer casserole dish:

"Oh, it's nothing, just a little something I whipped up" ... and on the bottom of the dish ... "~ s i g h ~"

It made a lot, but we managed to scarf it up!

Tuna Sauce, Courtesy of Dr. Gemma

One of my favorite podcasters, Dr. Gemma, talked last week about her box of community supported agriculture (CSA) organic foods and gave a recipe for tuna to be used as a tomato topping.  The original recipe can be found here.

Tuna Sauce for Very Ripe Tomatoes:

1 egg
2 Tbsp lemon juice
1 tsp dijon mustard
1/8 tsp salt
1 c olive oil
7 ounce can dark-meat tuna in oil
1 anchovy fillet
2 Tbsp capers

Put egg, juice, & mustard in blender. Process 1 minute.

Keep the machine running and add 1/4 c olive oil in a stream of droplets.. Then add the rest of the oil gradually.

Add remaining ingredients, 1 at a time, with the machine running. (I do stop it to add the tuna).

Get it all nicely liquified, then refrigerate the sauce to thicken. Serve over sliced, ripe tomatoes with lemon slices and black olives as garnishes.

So, with modifications using three cans of 5 oz. tuna (i.e., doubling the recipe) and using HALF of the amount of specified olive oil, it turned out pretty darn good. And instead of anchovies, I substituted Thai fish oil. Don't leave out the capers, though.

I really cannot imagine using TWO cups of olive oil, along with the tuna in oil...you would basically have an oil dip. 

Here is a picture of the TUNA SAUCE (with half the required oil in original recipe):

Served with bread, tomatoes, and lettuce (and olives) ... it was tasty, gosh darn it!

And to link with Ravelry, here is my second Ishbel shawl with three repeats of Chart A completed in lace weight kid merino and silk fiber:

The fibers are splitting, yikes!

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UPDATE      UPDATE     UPDATE     UPDATE      UPDATE      UPDATE

If you came to visit because I friended you on Ravelry, that is so very nice of you.  Don't you love Dr. Gemma??

Mint used in Main Dish

Thai  Beef-Mint Salad (we like it as an entree):

The recipe shown above is an easy one that we make frequently in the spring and summer when mint is plentiful.  This recipe is from a book K's Kwisine, authored by Harry Kaiserian, a Maine columnist.  It can be purchased here.

Harry says in the foreword of the book:

These recipes are all favorites of somebody, somewhere. The best of the best, so to speak. They represent many, many years of cooking and dining experience and were submitted by a lot of wonderful people for the K's Kwisine column that continues to run since its start in 1987.

Daughter Heidy and I were fortunate to spend a week with Harry Kaiserian and his wife at the Italian Cooking School Scula di Cucina "La Bottega del 30" north of Sienna, Italy learning how to make some traditional Italian dishes. 

Harry was just getting this book printed when we met, so of course I had to purchase the compilations of his favorite recipes.   Every recipe in his book K's Kwisine is a keeper. Give the Thai Beef-Mint a try, and like Harry says: "be bold" and enjoy!

You might also be interested in the recipes we learned to prepare in the villa a Sesta at their cooking school.  The book of Italian recipes is available at the Scula di Cucina website located here.

The Arches National Park

This week included a trip to Moab, Utah and Arches National Park, a short visit from a Denver friend, and a new recipe that was pretty tasty.

Regarding the park, the above site says:

Arches contains one of the largest concentrations of natural sandstone arches in the world. The arches and numerous other extraordinary geologic features, such as spires, pinnacles, pedestals and balanced rocks, are highlighted in striking foreground and background views created by contrasting colors, landforms and textures. With the addition of the Lost Spring Canyon area, the park is 76,519 acres in size.

Above is a picture of The Three Gossips, one of many unique rock formations found in the park.

Water and ice, extreme temperatures and underground salt movement are responsible for the sculptured rock scenery of Arches National Park. On clear days with blue skies, it is hard to imagine such violent forces, or the 100 million years of erosion that created this land that boasts the greatest density of natural arches in the world. The more than 2,000 cataloged arches range in size from a three-foot opening, the minimum considered an arch, to the longest one, Landscape Arch, which measures 306 feet from base to base. New arches are being formed and old ones are being destroyed. Erosion and weathering are relatively slow but are relentlessly creating dynamic landforms that gradually change through time. Occasionally change occurs more dramatically. In 1991 a slab of rock about 60 feet long, 11 feet wide and 4 feet thick fell from the underside of Landscape Arch, leaving behind an even thinner ribbon of rock. Delicate Arch, an isolated remnant of a bygone fin, stands on the brink of a canyon, with the dramatic La Sal Mountains for a backdrop. Towering spires, pinnacles and balanced rocks perched atop seemingly inadequate bases vie with the arches as scenic spectacles.

The weather was sunny and warm and a perfect day for a car trip and sightseeing.

Here is a quick recipe that was ready for us when we returned home, since the crockpot did the cooking:

Tangy Chicken

2 ½ - 3 lb. meaty chicken (boneless thighs or a package of frozen, skinless, boneless chicken pieces)
¼ tsp. salt
½ of a 12 oz. can frozen lemonade (3/4 cup)
5 oz. can of chopped green chilies
3 Tbsp. packed brown sugar
3 Tbsp. Ketchup
1 Tbsp. vinegar
2 Tbsp. corn starch
2 Tbsp. cold water
Put chicken pieces in slow cooker. In small bowl combine lemonade, sugar, ketchup, salt, vinegar and green chilies. Pour over chicken. Cook on low 6-7 hours or on high for 3-3 ½ hours. Take chicken out, cover and keep warm. Put the sauce in a small pan, skim off fat, combine corn starch and water and stir into liquid. Cook til thick and bubbly. Cook for 2 minutes more and pour over chicken.

Cashews or peanuts added at the last with a garnish of chopped green onions tops it off!  Served with rice, this is a fast and tasty dinner. (Thank you for the recipe, Darlene.)

Dutch Mustard Soup

A friend visited Germany several years ago and was impressed with a mustard soup she had enjoyed several times while on both the cruise ship and in the local towns.  She never found a recipe using mustard as the main ingredient, so my husband, The Cook, found one and made it very quickly.  We consumed it on a painting break, and she was impressed with the flavor and happy that he had found a replication of the recipe she remembered.

Here is the recipe from Dutch Mustard Soup:

Ingredients:

4 cups water
2 vegetable bouillon cubes
1/2 cup creme fraiche
2 tablespoons coarse grain mustard, with whole mustard grains
1/2 cup spreadable soft cheese, you want it to melt well
4 tablespoons cornstarch
salt and pepper
1 spring onion, chopped

Directions:

1  Bring water to boil.
2  Add creme fraiche, mustard and cheese.
3  Stir until smooth.
4  Add cornstarch.
5  Continue stirring.
6  When soup thickens, add salt and pepper to taste.
7  Garnish with chopped spring onion.

 Substitutions: sour cream and cream cheese in equal proportions saves a search (and also saves money) for creme fraiche.  Velveeta cheese could also be substitued, and will result in a more yellow color.

We ate it so quickly that I failed to get a picture of the soup, so this one will do from Flickr:

Potica: Famous Christmas Bread from Russia

Our neighbor Mary, shown below with the pups, gave us her delicious home made potica bread.  I am eating it now (warmed) with coffee.  It is delicious!

This is a picture of the dessert bread:

This site gives the time and labor intensive recipe for potica. 

Mary was born in Denver, although her parents came from Russia.  Mary said her mother made this bread for Christmas both in the "Old" country and after they immigrated to the USA.  Mary and her siblings were reared in the Russian Orthodox Church.

Merry Christmas!

Gift Mixes for Christmas

Below is a quick recipe for neighborly gift giving.  Carol Lewis in Cary, NC sent me this last year.  It is yummy.

Caramel Snack Mix

1/2 cup butter
3/4 cup white corn syrup
1 C. packed brown sugar
1 C. chopped pecans
1 C. almonds
1 (12 oz) pkg. Crispix cereal

Preheat oven to 275 degrees. Spray a large roasting pan with non-stick cooking spray. In glass bowl, mix butter, white and brown sugars and microwave for 2 minutes, or until butter melts. Place the cereal, pecans and almonds onto the roasting pan and pour melted butter mixture over the cereal and nuts, gently mixing until all are well coated. Bake for one hour and stir every 15 minutes.

As the snack cools, be sure to continue to stir so that the mix will not harden in one big lump. (Double the recipe because it goes fast!)

Gene's homemade cookies, instant low-cal spiced tea mix, this crispix snack, some hot cocoa mix and a dog toy or two for our neighborhood Fidos rounds out the festive gift baskets lined with seasonal napkins.

Cranberry Relish by Susan Stamberg

While listening to NPR the other day, I heard about this famous recipe for cranberry relish.

Now don't turn up your nose immediately when it turns out that besides fresh cranberries, it also calls for a small onion and a good bit of horseradish.  Ruth Reichl, former editor of Gourment Magazine and author of a number of books centered around food, was talking with Susan Stamberg about this shockingly pink relish.

Here is the link to this fun story, along with the original recipe:

* 2 cups whole raw cranberries, washed
* 1 small onion
* 3/4 cup sour cream
* 1/2 cup sugar
* 2 tablespoons horseradish from a jar ("red is a bit milder than white")

Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," Stamberg says. "I'm sure there's a setting on the food processor that will give you a chunky grind, not a puree.") Add everything else and mix. Put in a plastic container and freeze.

Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")

The relish will be thick, creamy and shocking pink. ("OK, Pepto Bismol pink.")

Makes 1 1/2 pints

I just finished making some, and it is SURPRISINGLY refreshing.  Of course, my conservative husband and his family are into the jellied cranberry sauce out of the can, so I will probably be the only one enjoying this little relish.  Sigh.  What's a gal to do but make herself happy?  ... and pawn off five little sacks of this taste treat to my friends this morning!

Tahini Sauce and Hummus: Quick Snack Recipe

Here was this new jar of tahini sauce on the pantry shelf, and it had not yet been opened.  It was just waiting for me to make this hummus recipe sent by friend Lynda in Wisconsin.  She found it in Cooks Illustrated (May, 2008).  Apparently she uses this recipe source often.

From what the recipe indicates, the problem with most hummus is that it has a course, dense consistency caused by the tough skins of the chickpeas.  The solution is to use canned chickpeas, not fresh garbonzo beans.  Not a problem since there was also a can of chickpeas patiently waiting on that same pantry shelf. 

But the REAL secret for smooth hummus is to emulsify the beans in a blender while slowly adding olive oil.
Here are the ingredients:

3 tablespoons juice from 1 to 2 lemons
1/4 cup water
6 tablespoons tahini , stirred well
2 tablespoons extra-virgin olive oil , plus extra for drizzling
1 (14-ounce) can chickpeas , drained and rinsed (see note)
1 small garlic clove , minced or pressed through garlic press (about 1/2 teaspoon)
1/2 teaspoon table salt
1/4 teaspoon ground cumin
Pinch cayenne
1 tablespoon minced fresh cilantro or parsley leaves

Instructions:

1. Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. Set aside 2 tablespoons chickpeas for garnish.
2. Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
3. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.

Lucky for us that our parsley is still growing outside and was available for garnishment.  No pita bread in the cupboards, but Fritos worked just fine with the hummus.
 
Thanks, Lynda, for this superb recipe.

Spiced Tea that Keeps Forever (low calorie)

Edible gifts are usually appreciated, and it is always a good idea to keep a bit back for your own survival purposes.  More jarred mixes were previous posted here for cocoa, risotto rice and peanut butter cookies.

This is a recipe I found on the internet at the Cook Site that calls for:

2 c. Tang
2/3 cup instant tea
2 (3 oz.) pkgs. lemonade mix
2 1/2 c. sugar

2 tbsp. cinnamon

1 tbsp. cloves

The "old recipes" that I had from back in the day called for Tang (not an easy product to find these days on grocery shelves...and expensive!) and presweetened Kool-Aid, also not available at the three major grocery chains in our neighborhood.  The old recipes also called for lots of sugar.

This as about the closest I could come up with for a general mix to use for gifts to give our produce laden neighbors who were generous to share with us their summer squashes and tomatoes. In rough proportions, this will yield a spiced tea mix for about 8 cups of dry spiced tea, using aspertain sweetened products:

1 can of pre-sweetend instant tea with lemon flavor
2 small cans of Tang ( you really have to look for this product at your local grocery)
1/2 can of pre-sweetened lemonade (or several little packs of Crystal Lite lemonade)
1 Tbsp. cinnamon (no cloves for me)

Add about two tsp. of the mix to a cup of hot water, and the taste of fall is on your tastebuds!

Mint in Dips and Salads

Tons of mint are grow in our back. What to do with it? From Indian Food Forever:

1 bunch fresh mint leaves
2 green chillies
1 tbsp tamarind pulp
Salt to taste, a little water

How to make mint (pudina) chutney :
To make tamarind pulp soak a little tamarind in water and keep aside for 2 hours. Then strain the mixture in a bowl with the help of a spoon. To make tamarind juice add a little water to the pulp. These days ready made pulp is available in the market.

Wash the mint leaves well. Grind it to a smooth paste with green chillies, salt and tamarind juice. You can add water if the mixture is thick.

This mixture is similar (or the same) to that green dipping sauce served with appetizers at Indian restaurants. It is delicious with Frito's!

And from Lowfat Cooking:

A bright green salad of sugar snap peas and sweet green peas in a light, mint dressing. Cook Time: 2 minutes

Ingredients:
2 1/2 cups frozen peas
1 pound sugar snap peas, strings removed
2 tsp sugar
2 tbsp
white wine vinegar
1 tbsp extra-virgin olive oil
1 tbsp lemon juice
1/4 cup freshly chopped mint

Preparation: Bring a large pot of water to a boil. Add frozen peas and snap peas, and cook for 2 minutes. Drain and rinse immediately with cold water to stop cooking, and empty peas into a large bowl. In a small bowl, combine sugar, white wine vinegar, olive oil lemon juice and mint. Drizzle over peas. Toss, then refrigerate for 2 hours. Serves 8

Per Serving: Calories 83, Calories from Fat 17, Total Fat 2g (sat 0.2g),
Cholesterol 0mg, Sodium 53mg, Carbohydrate 12.6g, Fiber 3.8g, Protein 4g

Here is a picture of this refreshing summer pea salad with mint sauce:

Another summer salad shown below is my husband's invention and can be found at his weblog recipe for pasta primavera salad. (no mint in this salad)

And here is our Tuesday Ladies' Auxiliary yesterday after our salad repast. Let's do it again soon, friends.

Microwave Baked Potato Fabric Bags

Have you tried a cloth bag for baking potatoes in the microwave?

Potatoes baked in the fabric really are delicious, and have a different texture than the usual baking process from sticking a naked potato in the microwave.

There is no trick to it (other than using the bag); just wash and dry potatoes. Then wrap them in a paper towel. DO NOT PIERCE SKIN! Place potatoes in bag and microwave, as usual, for about five minutes (for one potato) or until done. You can put up to four potatoes in one bag. Remove the potato(es) from the bag and fluff with a fork, applying your favorite slathering of fattening delicious toppings. They taste like those slow roasted stuffed potatoes popular on restaurant menus.

If you want to get one for yourself or as a gift, you can purchase a baked potato bag here at Country Collectibles Microwave Bakers on the internet.

Or make one yourself with directions from Garden Web.

I was lucky and received one from a relative. This is the one she made: Baking potatoes in a bag is a novel idea, and the potatoes are delicious...there must be some magic in the process!

Creamy Pesto Chicken and Pasta

Here is an easy and quick recipe using pesto sauce with chicken and pasta. How can you go wrong with those ingredients? I came across this recipe over at Purpled Sky's blog a few months ago. It is tasty! (Feel free to use chicken thighs instead of chicken breasts for more flavor.)

Creamy Pesto Chicken Recipe

2 chicken breast fillet, quartered and sliced ...or dark meat!
1/2 tsp salt
2 tbsp olive oil

Prepare chicken slices thick or thin enough for a quick pan fry. Season with salt. Heat olive oil in a non-stick skillet. Fry chicken slices until brown.

1 tbsp olive oil
2 cloves garlic, grated
1/4 cup chicken stock
1/4 cup creamer
3 tbsp pesto sauce
pinch of salt

In the same pan, heat olive oil. Saute garlic. Once fragrant, pour in stock. Bring to a soft boil. Add creamer little by little, stirring as you do. Turn off heat; then add pesto sauce. Season with salt.Place the pan-fried chicken slices onto the pan and turn the heat back on. Coat the chicken slices with sauce. Once the sauce starts boiling again, turn off heat.

Boil up your favorite pasta or risotto. Serve atop the starch. Yum.

It is almost time to make bunches of pesto sauce for freezing. This post explains how to make up basil or arugula pesto to freeze and use later.

Mint Sauce Recipe

We hit the jackpot on mint in our yard! Yes, it is everywhere, and even places where it is not welcome - as in our garden areas. It does hold down the soil on an incline in the back yard, so eradication is out of the question. And on the positive side, it smells so sweet after a lawn mowing.

So what to do with all this fragrant herb? Here is a great post I'll be using from All Free Crafts.

Mint sauce makes an excellent condiment to use with lamb chops, pork chops, and to flavor new potatoes and peas. Here is the recipe:

Ingredients:
1/2 cup finely chopped fresh mint leaves
1 cup malt vinegar
2 tablespoons white sugar
small bottles for storage
Mint

Sauce Instructions:Rinse young, healthy mint leaves, strip from the stems, and chop into fine pieces. I usually process most of the leaves in the blender, with a little of the vinegar, leaving some aside to chop by hand. The leaves chopped in the blender will be very fine, and infuse a fine flavor, while those done by hand are a little coarser and will be more visible in the decorative vinegar jar. Bring vinegar to a simmer in a small saucepan, add sugar and chopped leaves. Simmer for about 20 minutes to infuse. Add more sugar or add a little water to taste, depending on how strong or how sweet you want the sauce. (I add no extra water or sugar to this recipe, but you may prefer a less strong infusion.) You can re-use lots of different bottles for mint sauce...narrow jars look elegant, but short, squat jars allow you to use a spoon to serve the mint sauce.

Make sure the bottles are free of nicks or cracks and seal able with either a screw top or cork. Wash containers thoroughly, then sterilize by immersing the jars in a pan of hot water and simmering for 10 minutes. Once jars are sterilized, remove from the simmering water and invert on paper towel to dry. Fill while the jars are still warm and seal tightly. If using corks and you intend to store the vinegar for an extended time, seal the corks by dipping in paraffin; if using a screw top, place a small square of waxed paper on top of the jar before screwing the lid on tight. You can add a small fresh sprig of mint to your jars, if you wish, for visual appeal - just insert into the jar before adding the mint sauce. Use a funnel to add the sauce, stirring as you pour it into the funnel to make sure you get lots of mint leaves mixed with the vinegar. You'll find that the mint settles to the bottom of the jar, so the mint sauce should be gently shaken or stirred before serving. Vinegar has natural preservative qualities, and mint sauce should keep for 2 to 3 months in cold storage or for 6 to 8 months in the refrigerator.

Cooking in An Economic Depression

Looking for information about cooking in "hard times", you might find this 91 year old woman's recipe and remembrances thought provoking. Take a listen to her YouTube presentation on cooking a potato, adding a can of peas and then adding pasta to make a filling dinner for a family of four. Now that is saving a dollar!

Then there is this post from a fellow from Texas who said:

Never been to a DollarStore ? I have, and not just because I've been down on my luck financially. Dollar stores often are just where you need to go when your regular stores are closed or out of stock on a standard household item.They offer one-stop shopping, convenience and basic value in a crunch.

His post talks about buying food at a DollarStore, among other things, and is worth a read.

Another site you might like to visit is this: Menus for Moms Cooking in Hard Economic Times. This article puts things into a realistic perspective.

Lemon Tart with Rosemary and Strawberries

Ok, it's about time for a recipe.

The man of the house reaaaaallllllly enjoys cooking. And he is good at it. But every now and then, a dessert is nice. He does not bake, so that excursion into food decadency is left to me.

This recipe from Woman's Day Magazine caught my eye. Perhaps it was the fresh rosemary leaves in the tart shell that seemed like an interesting combination in a pastry.

Here is a picture of the featured dessert "Lemon Tart with Strawberries", courtesy of Woman's Day.

If a list of ingredients calls for sweetened condensed milk, it MUST be tasty! The ingredients are shown below, in case the picture whets your appetite, and all the instructions can be found here at Woman's Day.

Tart Shell: 1 1⁄4 cups all-purpose flour
1⁄4 cup confectioners’ sugar
1 Tbsp freshrosemary leaves
1⁄4 tsp salt
1 stick (1⁄2 cup) cold unsalted butter, cut into pieces
1 large egg yolk mixed with 1 Tbsp water

Lemon Filling: 1 (14 oz) can sweetened condensed milk
5 large egg yolks
2 tsp grated lemon zest
1⁄2 cup lemon juice

Decoration: 12 strawberries, hulled and halved

Our tart did not finish up quite as pretty as the professional picture, but it probably tasted just as fine. Man, was it good!

Any by the bye, there are 400 calories per serving. Sigh.

(Picture found at Flickr.)