Friday, February 5, 2016

Midday Entree: Triple Berry Crisp

The Music:
Triple Concerto for Piano, Violin and Cello in C, Op. 56,
by Ludwig van Beethoven
Pierre-Laurent Aimard, piano; Thomas Zehetmair, violin;
Clemens Hagen, cello; Chamber Orchestra of Europe,
Nikolaus Harnoncourt, conductor
Warner Classics 63779
The Recipe:
It seems only right to complement a triple concerto with a triple berry crisp. And though we didn't plan it this way, it's another potential offering for your upcoming holiday entertaining. Here's how Polly Giebler describes it on the allrecipes.com website:

"This is a wonderful berry crisp. I use a triple berry mixture of raspberries, blackberries, and blueberries, but just one works well too. My family loves it. Serve it with whipped cream and it looks great."

To peruse the details, just click here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Thursday, February 4, 2016

Midday Entree: Belgian Beef and Beer Stew

The Music:
Selections from Cephale et Procris by Andre Ernest Gretry
Sophie Karthauser, soprano; Les Agremens
Guy Van Waas, conductor
Ricercar 357
The Recipe:
This is one of those dishes that just gets better the next day.

Like a classic stew, this recipe calls for the usual mix of fresh vegetables and beef simmered in broth and seasonings. But where the French add red wine, the Belgians use beer.

You can try this Flemish twist on a classic entree by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Wednesday, February 3, 2016

Midday Entree: Scottish Bacon Scones

The Music:
Symphony No. 3 in A minor, Op. 56, "Scottish,"
by Felix Mendelssohn
London Symphony Orchestra, Claudio Abbado, conductor
Deutsche Grammophon 471 467
The Recipe:
Leave it to the Scots to jazz up your scones.

And it's not just with bacon, let's throw in some onions and cheddar cheese too, with a dash of ground mustard for zest. Fabulous. (The author of the recipe points out "it pairs great with a salad.")

Give it a try by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Tuesday, February 2, 2016

Midday Entree: Ginger Apricot Crunch

The Music:
Symphony for Cello and Orchestra by Benjamin Britten
Raphael Wallfisch, cello; English Chamber Orchestra,
Steuart Bedford, conductor
Chandos 8363
The Recipe:
Here's a dessert from Mr. Britten's stomping grounds in Suffolk that's been described as,

"Another quick recipe which is a favorite in the office, a bit sticky and naughty but very tasty!"

Curious? Of course you are. Give in to the urge by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Monday, February 1, 2016

Midday Entree: Triple Treat Torte

The Music:
The Melody of Rhythm by Fleck, Hussein & Meyer
Bela Fleck, banjo; Zakir Hussain, table; Edgar Meyer, bass
Detroit Symphony, Leonard Slatkin, conductor
E1 2024
The Recipe:
To accompany this unique triple concerto, we were happy to come across this triple treat recipe for an easy, creamy three-layer torte that was a hit for Inez Orsburn of De Motte, Indiana:

"A peanutty crust and three deliciously different creamy layers form a tempting treat you'll be proud to prepare and share. I usually draw a crowd when I set out this mouthwatering torte."

You'll find everything you need to know to create this delectable treat by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Thursday, January 28, 2016

Midday Entree: Iroquois Three Sisters Soup

The Music:
Hiawatha Melodrama (after Dvorak)
by Joseph Horowitz and Michael Beckerman
Kevin Deas, narrator; Postclassical Ensemble
Angel Gil-Ordonez, conductor
Naxos 8.559777
The Recipe:
Hiawatha was an important Native American leader in the 16th century, and a founder of the Iroquois confederacy.

"Three Sisters" refers to three staples of the Iroquois diet, corn, beans and squash. By using a vegetable broth you should be able to make this dish vegetarian, and of course it would be a natural for your next Thanksgiving get-together.

You'll find the recipe by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Wednesday, January 27, 2016

Midday Entree: Austrian Raspberry Shortbread

The Music:
Serenade for Winds in B-flat, K.361
by Wolfgang Amadeus Mozart
Detroit Chamber Winds, H. Robert Reynolds, conductor
Koch 7687
The Recipe:
The Viennese are justly famous for their sweet treats, and this is the kind of homey dessert that could make you a hero with your family and guests. Sweet and tangy, add a spritz of whipped cream and watch it disappear.

You can get all the details by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Tuesday, January 26, 2016

Midday Entree: Kirsch Souffle

The Music:
Concerto Symphonique No. 4 in D minor, Op. 102
by Henry Litolff
Peter Donohoe, piano; Bournemouth Symphony,
Andrew Litton, conductor
Hyperion 515512
The Recipe:
Mr. Litolff spent significant time all over Europe, so we had many opportunities from which to choose today's recipe.

Ultimately we settled on this delicious kirsch soufflé, which looks as elegant to the eye as Henry's music sounds to the ear.

Get the complete lowdown by clicking here.

Monday, January 25, 2016

Midday Entree: Russian Apple Sharlotka

The Music:
Symphony No. 3 in C minor, Op. 43, "Divine Poem"
by Alexander Scriabin
London Symphony
Valery Gergiev, conductor
LSO 00771
The Recipe:
People will have fun trying to describe this Russian dessert. It's somewhere between a cake or a pie perhaps, but ultimately it's in a category of its own. Here's how it's described on the Smitten Kitchen website:

"This is the kind of thing you throw together for a quick weekday night dessert, or maybe on a Saturday if your kids are staying for dinner ... but that isn’t to say that in the day since I’ve baked it it hasn’t come to fill other roles too: breakfast, with a hearty scoop of yogurt; an afternoon snack for an eager toddler, or simply a dessert that is the opposite of December’s decadence."

You can give it a try by clicking here.

Thursday, January 21, 2016

Midday Entree: Frozen Peanut Butter Mousse Squares

The Music:
Symphony No. 7, "Sinfonia Antarctica,"
by Ralph Vaughan Williams
London Philharmonic Orchestra, Sir Adrian Boult, conductor
EMI 573 924



The Recipe:
To go with the frozen grandeur of the South Pole, a frozen dessert sure to provide a happy ending. As described by "Fluffster" on RecipeZaar:

"This is wonderful! My sister sent me this recipe to try, after telling me about it. You will love it! Easy to make, simple directions, and just plain delicious!"

Interested? Then get the scoop by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market.

Wednesday, January 20, 2016

Midday Entree: Brazilian Cheese Bread

The Music:
Twelve Etudes by Heitor Villa-Lobos
Andrea Bissoli, guitar
Naxos 8.573117
The Recipe:
Elise, the author of this recipe, warns:

"Talk about addictive! I've cut the original recipe down to just a third, because if I actually made a full batch (48) I could conceivably eat them all."

That almost sounds like a challenge, but we think you're up to it.

Find out by clicking here.

Tuesday, January 19, 2016

Midday Entree: Grandma's German Cheesecake

The Music:
Piano Sonata in G major, D 894,
by Franz Schubert
Mitsuko Uchida, piano
Philips 475 628
The Recipe:
Although it's a German recipe, this dessert would have been familiar to our old friend Franz and often goes by the name Viennese cheesecake.

The key difference here is the use of farmer's cheese, instead of cream cheese, which makes for a much lighter, airier confection.

To see the whole story, just click here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market