This lovely mountain resort town is perched above the eastern end of
the beautiful Kadisha Gorge and at the foothills of the Cedars of Lebanon.
It is the brith place of Lebanon's most famous author
Khalil Gibran. It has a small museum which pays tribute to him.
Beiteddine palace was built over a period of thirty years by Emir Bechir Chehab II.
It's architecture reflects the typical oriental architecture of the 19th century Ottoman Era.
It is remarkable for its glamorous
arcades, multicolored mosaic floors, reception rooms, harems, hammams
and even by its guest house "Diyafa" where passing guests were lodged
(French poet Lamartine stayed once there).
Detail of the Sarcophagus of Ahiram, king of Byblos, seated
on a cherub throne, before an offering table, 13th century B.C (National Museum of Beirut).
Around 1200 B.C. the scribes of Byblos developed an alphabetic phonetic script, the precursor of our modern
alphabet. By 800 B.C., it had traveled to Greece, changing forever the way man communicated.
Located in the Beqaa Valley of Lebanon, Baalbek is an ancient city
that has been designated as a UNESCO World Heritage site. Originally
Canaanite (3rd century BC), the Assyrians, Greeks, Romans, Byzantines,
and Arabs successively occupied Ba'albek and left their imprints on the
place, often modifying what existed previously.
www.kaftoun.com
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Julia Child’s Custard Apple Tart Recipe (Tarte Normande Aux Pommes)
This is an easy dessert to make, and uses ingredients that you probably have on-hand. It consists of apples surrounded by delicious custard and, as with many French desserts, covered with powdered sugar. It’s simply delicious – a delicate, lovely dessert fit for a special occasion or as an amazing treat for your family.
| 20 minutes |
| 50 minutes |
Ingredients:
| partially baked pie shell (bake it half of what the directions state) |
| apples, peeled, cored, and thinly sliced |
| sugar (divided) |
| cinnamon |
| egg |
| flour |
| whipping cream |
| brandy or cognac |
| Powdered sugar in a shaker |
Directions:
- In a mixing bowl, toss the apples with 1/3 cup of the sugar and the cinnamon. Put them in the partially baked pie shell and bake at 375 degrees for 20 minutes. Remove from the oven and let cool while making the custard.
- Beat the egg and 1/3 cup of the sugar in a mixing bowl until the mixture is thick and pale yellow. Beat in the flour, then the whipping cream, then the brandy or cognac. Pour the mixture over the apples.
- Return to the oven for 10 minutes or until it begins to puff.
- Remove from oven and sprinkle heavily with the powdered sugar.
- Return to the oven for 20 minutes. Tart is done when the top is brown and a knife plunged into the custard comes out clean.
- Serve while warm.
(From Mastering the Art of French Cooking, Julia Child)
