Like a Phoenix Rising, the Daisies unearth their third single Holy Ground. From the opening bars, the track puts everyone on notice that The Dead Daisies are steadfastly determined to prove that melding classic elements with a contemporary freshness will excite fans and win over even the harshest of critics.
Holy Ground (Shake The Memory) was the first song Glenn wrote for the pre-production sessions at Sunset Sound Studios in Los Angeles and what became the title track of the upcoming album of the same name being released on January 22, 2021.
Glenn says: “Holy Ground has an intense groove, dramatic light & shade and a massive chorus. It’s about awakening to the present moment, shaking the memory and a transformation into consciousness.”
With this crazy year nearly over, this track is aptly named and highlights living in the moment and making the most of it. Its positive message is a reinforcement to enjoy what life has to offer at any given time.
“Holy Ground is a deep intense musical ride that takes unexpected turns and drops you off exhausted but happy!!” – Doug Aldrich
The band recently got together for a jam in Los Angeles and felt the energy & chemistry between them when playing tracks off the new album. It was just the medicine they all needed: to get fired up for what we hope will be a huge 2021!
The Dead Daisies stand firmly on Holy Ground.
THE DEAD DAISIES ARE:
Vocals/Bass: Glenn Hughes (Deep Purple, Black Country Communion)
Guitar: Doug Aldrich (Whitesnake, Dio)
Guitar: David Lowy (Mink, Red Phoenix)
Drums/Vocals: Deen Castronovo (Journey, Bad English, Hardline)
An Alsatian and South German classic, the tarte flambée or Flammkuchen, is similar to a pizza, though its traditional toppings include crème fraiche, thinly sliced onions and lardons. Usually baked at an intense heat in a wood-fired oven, the tarte flambée would be cooked in a matter of minutes due to its paper thin crust. A tarte flambée allows endless variety with both sweet and savoury toppings. The soft and milky crème fraiche is perfect to not only pair with cured meats but also with sweet fruit, such as pears, and salty cheese, such as Parmigiano Reggiano. The umami flavour of Parmigiano is enhanced by the sweetness of the fruits, and the ripened goat’s cheese, or Buche de Chevre, adds a complex, bold flavour and an incredibly soft and creamy texture to the delicate tarte. Complemented with figs, honey and rocket, this tarte is the ideal summer dish!
For 1 oval tarte, approx. ø 21x28cm
For the dough:
100g plain flour
1/2 tsp. salt
1/2 tbsp. oil
55ml water
For the topping:
100g crème fraiche
25g Parmigiano Reggiano, finely grated
2-3 fresh figs (alternatively canned fruit)
1 fresh pear (alternatively canned fruit)
7-8 thin slices of ripened goat’s cheese (Buche de Chevre)
Fresh rosemary
1-2 teaspoons of runny honey
Salt and pepper to taste
Olive oil to taste
Handful of rocket (optional)
Chopped walnuts (optional)
What you’ll need:
Mixing bowl
Fork
Tablespoon
Measuring cup
Kitchen scales
Large, flat baking tray (lined with non-stick baking paper)
Small rolling pin
Chopping board
Large Kitchen knife
Grater
Method:
In a mixing bowl, combine flour, oil, salt and water to prepare the dough. Use a large fork to combine the ingredients and then your hands to knead the dough.
On the flat baking tray, roll out the dough very thinly. Make sure that the surface is dusted with flour to avoid stickiness. Roll out the dough in an oval shape of approx. 21x28cm in diameter. Take a fork and pinch the surface with it to avoid air bubbles forming in the dough during the baking process.
Evenly spread the crème fraiche on the dough, but leave the very edges uncovered. Add a pinch of salt, and then cover the cream with grated Parmigiano Reggiano.
Thinly slice the pear, figs and goat’s cheese and arrange on the tarte. Add fresh rosemary and cracked black pepper.
Pre-heat the oven to 250°C (fan) or highest gas mark.
Bake the tarte in the oven, middle rack, at 200°C (fan) or gas mark 7 for 20-25 minutes until golden brown.
After removing the tarte from the oven add a honey drizzle and a little bit of good olive oil on top. Add a handful of fresh rocket and chopped walnuts as well and serve the tarte immediately.
(Credit to: Castelli/Parmigiano for these beautiful recipes)
As we enter another nationwide lockdown we look back to the first lockdown where a group of celebrity friends got together to launch a new online show aimed as keeping all our spirits up.
Here is a lookback on the Amazing Wonderbirds
If you have not seen them yet, check out all of the previous episodes on their social media pages and see what famous faces you can spot.
The Wonderbirds will continue throughout this new lockdown and beyond….
October 12, 2026 1860 Elmer Sperry 1872 Ralph Vaughan Williams 1929 Magnus Magnusson 1935 Luciano Pavarotti 1942 Melvin Franklin 1944 Angela Rippon 1948 Richard Parfitt 1954 Les Dennis 1967 Susan Tully
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