Monday, July 24, 2006

 

Cherry-Lingonberry Fruit Pies with Rosemary and Black Pepper

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My dear friend The Ombudsman has already predicted this post, so here goes, in his (paraphrased) words:

This weekend was awesome! Forget the record setting heat, it was the company and the entertainment that really made it h-o-t!

After a raucous night at the world famous Hollywood Bowl, watching kitch singing sensation Tom Jones gyrate and the undies fly (actually, much to our disappointment, no panties flew on stage at all, I guess Tom is losing his touch.) and seeing my darling friend The Lucky Artist put on an amazing show, we were off to the Hollywood Forever Cemetery (yes kids, cemetery.) to watch that fantabulous camp classic, Dressed To Kill on the big, big screen (wall.) with 1000 of our closest friends (most of which who griped that we didnt stop giggling for one single second of the film. oops.), a few (oksay, five) bottles of fantastic wine and a big fat picnic.

With not a lot of time between realizing we were going and the actual event, temperatures in LA were soaring, and I had to think fast to pull of a meal that would wow The Rock Goddess, tantalize The Ombudsman and leave Ms. McGee salivating for more. (Poor dear had just flown back from a respite in Texas and her presence was more than appreciated) All that and I wanted it to be primarily hand-held food, so no one would have to peel their eyes off of the screen (Rudolph Valentino’s crypt actually) while messing around with forks and whatnot.

What to make! What to make! With no time to run to the market, the answer, while simple, involved a few quick turns, and voila, Cherry-Lingonberry Fruit Pies with Rosemary and Black Pepper. (To compliment the Spinach-Feta and Hazelnut Spanikopita, Dolmas and Israeli Couscous salad) They were, if I do-say-so-myself, glorious. Sophisticated, and yet, still basically cool fruit pies to be savored on a warm summer night. The addition of rosemary from the hedge outside was a last minute one, and I really think made these truly special. I used dried cherries, but fresh, obviously, work too. We had just eaten all my fresh ones the night before! Now try this, and enjoy!

Your favorite pie dough recipe, enough for two nine inch pies
½ cup dried tart cherries
2 teaspoons rum
1 large pinch black pepper
1 tiny pinch of salt
1 teaspoon fresh rosemary, minced
1 pear, peeled and diced
½ cup fresh lingonberries (or lingonberry jam, available at Ikea!)
½ cup white sugar
2 heaping tablespoons corn starch
Milk to glaze



Preheat your oven to 350F. Line a baking sheet with parchment, a baking mat or foil.

Combine the cherries, rum, pepper, salt and rosemary and heat over a low flame for two minutes. Set aside to cool for ten minutes (you can also microwave the fruit for 45 seconds. That’s what I really did.) then add the pear, lingonberries, sugar and corn starch. Mix to combine.

Roll out your pie dough into four 7 inch circles.


Divide the fruit mixture evenly between the four circles. (On the lower ½) Fold over, pinch to seal. Using a fork, pierce the top of the pies a few times to allow ventilation. Brush lightly with milk. (You could also sprinkle some more sugar on top at this point) Bake for 35 minutes or until golden. Remove from the oven and allow to cool thoroughly.

Makes four large pies.


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Lingonberries are a dark red soft fruit, traditionally used in Swedish cooking

Following its venture into healthier cuisine, McDonald's Australia is preparing to cook up "fusion foods". The fast food chain today announced the trial of a new initiative it said would "satisfy the more cosmopolitan palate". The new "My Dinner Now" menu will introduce meals with Thai, Indian and Italian influences. The four dishes on trial are lemongrass chicken with penne pasta, rendang beef and penne pasta, beef bolognese penne pasta, and orange, lime and ginger chicken. But only people living in the New South Wales Newcastle/Hunter region will be able to sample them in the near future. The menu is being trialled in 19 of the region's McDonald's restaurants from July until October this year, with a view to a national roll-out in 2007. Courier Mail News Australia

Jack: Would you like some Egyptian Pie?
Jill: What's Egyptian pie?
Jack: You know, the kind mummy used to make.

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Comments:
Great line..."no panties flew at all guess Tom is loosing his touch" lol
 
I'm seriously into these sweet meets traditionally savory ingredient recipes. I'm not even a cherry pie kinda guy and that sounds quite tempting!
 
I believe you, it sounds really really good. I'm bookmarking this recipe!
 
I want one
 
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