Cherry Pie with Red Wine, Rosemary and Thyme

PIN-Cherry Wine Rosemary Thyme Lana Del Rey pie recipe - cookin5m2 -3000.jpg

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!

Marjoram and Pine Cone Roast Chicken

Marjoram and Pine Cone Roast Chicken - cookin5m2 -iphone

Being up here in the mountains is therapeutic.

Each week, we get all the stuff we need for our weekend event Blooming April and take the one-and-a-half-hour road up on Thursday to start preparing the space and the food before the weekend arrives.

Fridays are busy for us here. We lay out the mats with the tables on top of them, we wash the water and arak pitchers, we fix the garden and the house inside, and we work on the food prep with what we can make a day ahead. Despite the work load we have, I cannot miss the chance at enjoying a delicious lunch. Continue reading

Rustic Wild Sorrel Salad with Fresh Mint, and Thyme

This week was supposed to be a full working week on an upcoming project with Bethany Kehdy. We were scheduled to be doing video recipe filming up here in their mountain fortress at the foot of Sannine mountain. I was in charge of the off-screen cooking and the styling. During the past couple of weeks Bethany and I fixed our heads to the computer screens and pen and paper to note down every single recipe, every single ingredient, props, and every piece of kitchenware a kitchen might need since we’re starting the kitchen from scratch. Continue reading

Green Thyme and Purslane Salad with Crumbled Feta Cheese and Our Crazy “Clown Me In” Interventions

One of my recent activities is spending time with an overwhelming group of people behind red noses. We have been going around selected schools to teach children how to wash hands properly during the Hand Washing Day funded by UN Habitat.

Name of the group: Clown Me In

Active members in this campaign: 5 crazy clowns

Clown me in cookin5m2 - 02 Continue reading

Breakfast Sandwiches Part I

How many times have you heard breakfast is the most important meal?

Don’t start counting. We all have. Countless times.

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Breakfast sandwiches part 1_cookin5m2-1

You will not appreciate a good breakfast until you’ve had one. I’m not talking about those breakfast buffet where I go and fill my tummy until I can barely move and be able to skip lunch. I’m talking about a breakfast you make and eat at home before going to work that will keep you full, or at least managing, until lunch time. I’m starting to discover some.
Continue reading