Seven and Counting is a nine-piece band that released their debut studio album, “Tonight”, on March 30th of this year. Their sound blends a variety of styles and influences they’ve gathered over the years, spanning rock, country, blues, and everything in between. It’s difficult to pin down their music to a single genre, but you could describe it as rock with diverse influences. I’m thrilled about this feature because it gives me the opportunity to cook Croatian food for the first time. I’ll be making a Croatian Krempita, a delicious vanilla slice custard filled between puff pastry layers. Topped with powdered sugar and served with fresh strawberries or your fruit of choice, its a simple, perfect dessert. Check out the recipe below!

I recently had the chance to catch up with Rusty, the founder of Seven and Counting. His songwriter journey began with writing songs for his own enjoyment and lasted for a couple of decades. In his early 40s, he realized he still enjoyed performing these songs for himself and never grew tired of them. This realization led him to consider taking the songs beyond his living room. Eventually, he decided to form a group, initially called Seven, which was more a collection of musicians than a formal band with seven members at their first rehearsal. They planned to test two or three songs to see if they worked as well in practice as they did in Rusty’s head. As they began to feel they were onto something, they naturally adopted the name Seven and Counting. This name reflects their evolving lineup, with seven members being the constant minimum.

Most of the band members grew up in the 80s, influenced by artists like Creedence, Clearwater Revival, John Fogerty, The Beatles, Rolling Stones, Elvis Presley, Bruce Springsteen, and Tom Petty. Their music is rooted in Americana and rock, with touches of blues, pop, and country. Rusty’s songwriting is influenced by Bruce Springsteen, John Fogerty, Johnny Cash, Van Morrison, and Mark Knopfler from Dire Straits. Seven and Counting’s first studio album features ten original songs, and the band’s main goal is to continue to release their original music. They have gigs scheduled until mid-September 2024, after which they’ll return to the studio to work on new material for their second album.

Seven and Counting is a band created by individuals with their own lives, families, and jobs, making it challenging to organize rehearsals and studio sessions. The band typically involves around 8 to 10 members at a time, all of whom are middle-aged and not aiming for a world tour per say. Their primary focus is on creating new music as a fun hobby. They are dedicated to crafting unique music with their large ensemble, which includes three vocalists, a saxophone, an electric guitar, a piano, and other instruments. Even when performing cover songs, they strive to create a unique experience, particularly with their three vocalists. Be sure to check out their latest album and upcoming gigs throughout Croatia and Europe. We are so excited for more music from Seven and Counting as they work on their second album. Be sure to follow them on IG as well!

FOLLOW SEVEN AND COUNTING ON IG

When it comes to food, Rusty, the founder of Seven and Counting, isn’t very picky except when it comes to certain vegetables. However, he dislikes broccoli and any vegetable that emits a strong smell when being prepared. Croatia’s extensive coastline and numerous islands contribute to a diverse cuisine, which Rusy loves exploring. He noted that within just 200 kilometers, the same dish can be prepared in three to four different ways, depending on the village or city. The Croatian diet features a lot of fish, meats, and fresh vegetables, which Rusty loves to share with friends, especially when grilling. Rusty’s preferred fish are white fish, which are naturally salty due to the high salinity of the Adriatic Sea. He also enjoys tuna and sardines. Because of the Adriatic Sea’s small and enclosed nature, there are specific regulations for fishing techniques and designated closed fishing periods in Croatia. These regulations aim to preserve the fish diversity in the Adriatic Sea and maintain the ecological balance of its marine life.

For sweets, Rusty enjoys Krempita, a Croatian dessert made of vanilla custard sandwiched between two layers of puff pastry. The custard is rich and silky, typically made with eggs, milk, sugar, and vanilla, creating a smooth and flavorful filling. The puff pastry provides a light, flaky contrast to the custard’s creaminess. This simple yet indulgent dessert is a favorite in Croatian cuisine, known for its perfect balance of textures and flavors. I can’t wait to share this easy and delicious dessert recipe with Lhyme readers. Check out the recipe below!

Croatian Kremptia

Ingredients

1 package of puff pastry dough, two sheets
1 1/2 cup cornstarch
5 tablespoons flour
9 eggs, separated (I used farm fresh eggs so my custard is more yellow)
12 tablespoons pure cane sugar
8 tablespoons pure cane sugar
3 tablespoons rum-infused vanilla extract
8 cups whole milk
3 tablespoons whole milk
3 cups heavy whipping cream

Directions

Preheat the oven to 400F.
In separate baking sheets, bake each puff pastry sheet for 15 minutes. Then set the puff pastry sheets aside to slightly cool and make the custard.
In a large mixing bowl, mix together cornstarch, flour, egg yolks, 12 Tbsp sugar, rum vanilla and three tablespoons of milk.
In a large pot, heat 8 cups of milk until just before boiling. Do not let it boil only let the milk get very heated until just before boiling.
Add the egg mixture to the milk and continue to cook until the mixture has thickened. Be sure to stir very frequently during this process to keep the custard smooth.
In a standing mixer, beat the egg whites until there are stiff peaks. Add 8 tablespoons of sugar to the egg whites and then fold the egg white mixture into the custard.
Place a parchment paper on the bottom of a 9×13 baking pan and put your first sheet of puff pastry down.
Spread the custard on top of the puff pastry sheet.
Cover and refrigerate for 3 hours. Remove from the refrigerator.
Using the standing mixer once again, whip the heavy cream until consistency of whipped cream. It will take about 5 minutes.
Top the custard with the whipped cream.
Cut the second puff pastry sheets into about 9 to 15 squares depending on how big slices are preferred and then top the custard with the squares.
Top with powdered sugar, serve, and enjoy!