It is without a doubt that if you have been following me lately, you would notice how excited I was for the release of the new album LUST FOR LIFE by Lana Del Rey. I have played it countless times already. More than 45 times on my MacBook alone, knowing that I listen to music on my phone WAY more.
Ever since one of the songs was shared in a video snippet from one of the rehearsals, I fell in love with it and was so eager listen to the official release. There was nothing that disappointed me when I listened to it in the album. I fell in love with it even more.
The way Lana paints images with her choice of words is inspiring. It was so inspiring that I couldn’t help but take her words and descriptions and materialize them!
Cherry… It is cherry season and Lana brings her songs with plenty of fruit references, but this time, it was a recipe in a song. Cherry and wine, rosemary and thyme!
I went in the kitchen to play, and came out with a gorgeous pie… All while playing the album on repeat.
I expect you to do the same!
The pie is a sweet mix of flavors. You can’t go wrong with a flakey crust. The filling is a sweet and tart mix from the slightly sweetened dark cherries, and a pungent kick of wine flavored with rosemary and thyme. It is a burst of flavor that gently serenades your taste buds on the mellow tempo of the song Cherry!
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Cherry Pie with Red Wine, Rosemary and Thyme
2 pieces (500g) Shortcrust pie pastry
1400g dark red tart cherries
5 tbsp brown sugar
6 tbsp corn starch
2 cup wine
Juice from the cherries
2 tbsp brown sugar
1 twig rosemary
5-6 French thyme twigs
2 tbsp cream
Sugar and salt for sprinkling
Start by mixing the pittes cherries with the sugar and allow them to rest until all the juices are out
Steep and reduce 2 cups wine with the juice from the cherries, the sugar, rosemary and thyme until reduced to almost one cup and let cool
Roll out half of the pie pasrty until it’s almost the size of your pie dish. Lay over the pie dish and let it hang. Cool in the fridge
Roll out the other half of the pie dough until its lenght is the same as the pie dish. Cut into uniform strips then cool in the fridge for a lattice pattern
Once the wine is cool, remove the herbs and add the corn starch and mix well. Add to the cherries and slide into the chilled pie plate
Take the chilled strips of dough and arrange into a lattice pattern (or lay it flat and cut holes in it for steam to escape)
Whisk the egg with cream and some salt and brush generously on top of the pie and sprinkle with brown sugar. This helps it glisten and creates a rough crips texture on top
Bake in a preheated oven at 200ºC for 10 min on the lower rack to brown and seal the bottom then move to the middle rack at 180ºC for 40-50 min until its bubbling and the top has browned
Allow it to cool completely before slicing and serving with a generous scoop of vanilla ice cream!
Surrounded by nature all around, it would be ridiculous not to use nature’s gifts that are presented on the door steps here.
We’ve been coming here to Hardine to help fix our friend’s house since March.
I’ve witnessed how nature changed from its idle state of slumber to its vibrant blossom and now with its lively greenery. It evolved with every passing week. It is fascinating seeing how silently nature worked to emerge those buds from the lifeless limbs of wood then for those buds to become blossoms and leaves.
It’s been raining here for two days now. That ain’t stopping me tho!
Yo Rain, Cash me ousside, how bow dat?
I went to kick this storm in the butt. I walked out in the mist, defying all the horrific thoughts that stormed in my head about some monster jumping out of the mist to attack me. I calmed myself whenever I walked into a set of tangling trees whose branches are having an endless orgy for years. I calmed myself away from the idea that a beast might be lingering and I’m disturbing its natural habitat, especially when I hear them beasts of owls and wolves and foxes and other wild animals calling for something so loudly at nights all over the valley. Fortunately, all I ever found is countless tiny frogs jumping right and left as I walk by. I guess I squished hundreds or thousand of them, those who weren’t fast enough to hop to safety. I don’t think I’l be trying cooked frog legs any time soon. Continue reading →
You know when you haven’t talked to someone for a while? They haven’t talked back either and you have no idea how to start a conversation again? I am having this with my baby blog. It’s been a while. It feels so wrong having all these recipes and gorgeous photos I took stored in folders as time passes. But here I am again, publishing a post after a week of behind the scene conversation to prepare for something fun. A fellow cook (@thekitchenbabe) and I decided to gather a few cooks on instagram and start posting recipes we cook and photograph according to what’s in season.
#EatTheLebaneseSeason is the account and hashtag we decided to use to archive the recipes. This is our first week and things look very promising! We are now 9 passionate cooks willing to take the challenge and play with the seasonal produce! Care to join? Post your recipes on your blog and instagram account with the hashtag #EatTheLebaneseSeason and we’ll regram the best recipes. We’ll be posting the coming week’s ingredient early in the week to give you enough time to prepare and shoot your recipes.