Cherry Pie with Red Wine, Rosemary and Thyme

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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!

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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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TINY-Cherry Wine Rosemary Thyme Lana Del Rey pie recipe - cookin5m2 -3000.jpgCherry Pie with Red Wine, Rosemary and Thyme

Ingredients

  • 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 
  • 1 egg
  • 2 tbsp cream
  • Sugar and salt for sprinkling

Procedure

  • 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!

Grape and Plum Pie with Cardamom and Orange Blossom

Summer fruits are awesome!

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The plethora of produce is incredible: cherries to figs, to apricots, peaches, plums, grapes, figs, apples, and the list goes on. Having projects away form home get a little frustrating. I want to cook! I want to have fresh produce all the time. I want to make food and feed it to the people I love. Continue reading

Blueberry Swirl No-bake Labneh Cheesecake

Blueberry Swirl Labneh Cheesecake recipe - cookin5m2 -PINAfter almost a week in Baskinta with a lot of things happening and so much prep to do, this week was a calmer one. The weather decided to take it easy on us as well. Of course I haven’t tried to go to the beach but I still went out after 5, like an office employee.

A while ago, when I got my hands on some blueberries from Toot Berry, a local berry producer (FINALLY!), I decided to use them in every way possible. In a previous post, I shared a recipe for Blueberry Green Tea ice tea. Now I’ll be sharing a blueberry swirl cheesecake made my way. I realized also that I don’t have any legit cheesecake recipes here. So here’s to the first one! AND BLUEBERRIES!!!

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13 Kitchen Techniques to Master and SUPER Cherry Plum Galette

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This is the third post in the Kitchen Basics Series. I started by introducing kitchen equipments one would need in the kitchen, then I listed a few ingredients that you need to have to get the cooking in your kitchen started. In this installment of posts, I’ll list a few skills and recipes that you need to learn by heart.

First thing, you need to know your knife. Get a knife. Call it your own. Get acquainted with it. It will be your friend in the kitchen and almost everything you need to prepare will require a knife at least once. You do not want fingers covered in cuts, like mine. At the beginning, when the knife I used wasn’t mine, I would get a cut (or many) on my index finger when I’d get under a little pressure.


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Knife Skills

Slice: the process of cutting something into thin pieces of equal thickness
Julienne: cutting something into matchstick shapes
Dice: cutting something into cubes
Chop: cutting something into small pieces, smaller than dicing
Mince: cutting something into small pieces, smaller than chopping
Interesting links to look at:
How To Cut Carrots: 4 Basic Cuts
How To Chop, Dice, and Mince an Onion
Continue reading

Autumn Apple Crumble and More Autumn Memories

With every passing week, more days are added to the time we spent in our mountain lair. Tucked in tents or a tiny room each night, side by side, laughing till we sleep, laughing the moment we open our eyes, this group has built strong ties. It’s no longer just about being out in nature with random strangers, it’s about being with these once-strangers folks and sharing our time wherever we were.

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The third installment of our successful Autumn Secret Photo by Bruno

Autumn Apple Crumble and More Autumn Secret Memories cookin5m2 12 Continue reading