DIY abstract artist
Smog warning in effect.
Remember this post? This beautiful place that I was supposed to visit again October 12 is one of the resorts that were hit by hurricane Ike. People there are struggling now without water, food and electricity. While typing this I am listening to a http://www.blogtalkradio.com/babalu. It’s a “An island on the airwaves without a bearded dictator…”
Here is what Ike did in the province of Holguin…
It’s been a while, I know, more than a month since I last posted and promised to come with the dessert… the famous Sour Cherry Pie. It smells so good in my house as I type this post. My husband is baking some croissants ( regular, raisins and chocolate croissants ). Not made by him or by me, we buy them from a secret supplier who gets them straight from France. Imagine, genuine croissants…
Let’s go back to my Sour Cherry Pie.
Ingredients :
1. DOUGH :
400g flour
150 g butter
100 g sugar
1 egg
5-6 tbsp of 35% cooking cream
1 tsp of baking soda
sparkling water (50 ml)
salt
2. FRUITS :
400g of pitted sour cherries
3. THE TOP
5 eggs
100 g sugar
6 tbsp 35% cooking cream
Make a dough by mixing all the ingredients stated at #1. Spread a sheet that covers the tray and its walls, after the tray was greased with butter, place the sour cherries.
For #3 you need to mix the yolks with the sugar until the sugar is melted. Beat the egg whites until stiff. Fold 1/3 of the egg white into the yolk and sugar mix, stir it in gently to lighten. Add the rest of the egg whites and the cream and pour it over the sour cherries.
Bake it in the preheated oven, at 375 F for about 40 minutes.
Bon apetit!
houseandhome_z