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The Music:Symphony No. 9 in D minor, Op. 125, "Choral," by Ludwig van Beethoven
Martina Arroyo, soprano; Regina Sarfaty, mezzo-soprano; Nicholas di Virgilio, tenor; Norman Scott, bass; Juilliard Chorus; New York Philharmonic, Leonard Bernstein, conductor
Sony 87885
The Recipe:
For such a spectacular piece of music we had to find a grand culinary accompaniment. Today's recipe has been called the "King of Meats" and that just might do it.
According to Linda, posting on What's Cooking America:
"This is a traditional German dish. The original recipe is from my children's Grandmother, Gertrude Zemp. My family loves these wonderful roulades. That's why we call them King of Meats!"
Start cookin' by clickin' here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market.
The Music:Symphony No. 1 in D major, by Franz Schubert
Berlin Philharmonic Orchestra, Herbert von Karajan, conductor
EMI 586 064
The Recipe:Mom made a version of this that was so good, a local veteran's organization borrowed the recipe and would whip up huge quantities of it for their banquets.
This variation comes from Wolfgang Puck (as seen on the Food Network) and is just a lovely thing to do to potatoes. Whip up a batch for yourself by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market.
The Music:
Concerto for Cello and Orchestra by Sir William Walton
Ralph Kirshbaum, cello; Royal Scottish National Orchestra, Sir Alexander Gibson, conductor
Chandos 241-10
The Recipe:There's no way around it. This is an ambitious recipe. It takes nerve, perseverance, . . . and about a year to age properly.
Here's what epicurious.com has to say about it:
"This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent — the religious season before Christmas — and use it the following year.
"Everyone in the family was supposed to stir the pudding once for good luck. If you can't make it the year before, at least give it a few weeks to age."
And then you set it on fire! (really!)
Go for the gusto, by clicking here. If you start now it'll be just about ready for next Christmas.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market.
The Music:Symphony No. 1 in g, Op. 13 "Winter Dreams," by Peter Ilyich Tchaikovsky
Royal Concertgebouw Orchestra, Amsterdam, Riccardo Chailly, conductor
Radio Netherlands 97033
The Recipe:
Start out with a nice butternut squash, peeled and chopped.
Add some cider, cinnamon, miscellaneous chopped vegetables and a few other choice ingredients and you've got a powerful antidote to the winter blahs.
To see all the particulars, click here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market.
The Music:Christmas Oratorio, Op. 12, by Camille Saint-Saens
Soloists, Choir of the Holy Cross, Dresden; Dresden Philharmonic, Martin Flamig, conductor
Capriccio 10216
The Recipe:
Remember those ramekins someone gave you last Christmas? The ones that have been sitting in the back of your kitchen cabinet all year? Well, it's time to pull them out and dazzle your guests with this elegant dessert.
As described in the French Food section of about.com:
"Crème au caramel is a wonderful dessert recipe for dinner parties. Not only is the flavor mellow, sophisticated, and versatile; this bistro classic can be made up to one day in advance. Served in an impressive pool of homemade caramel, it needs no garnish other than an attractive plate."
Get cracking by clicking here.
This week's recipes are underwritten by the Bloomfield Hills Long Lake Market.
The Music:Messe de Minuit (pour Noel), by Marc-Antoine Charpentier
Les Arts Florissants, William Christie, conductor
Erato 85820
The Recipe:Here's a sweet one from epicurious.com:
"This large rustic tart has hints of anise, cinnamon and clove, spices that are also found in the noted honey cake of Burgundy, pain d'épice. The apples can be roasted one day ahead so that the tart can be baked early in the day on Christmas Eve."
You'll find all the particulars by clicking here, and please save a piece for us.
This week's recipes are underwritten by the Bloomfield Hills Long Lake Market.
The Music:Hodie, A Christmas Cantata, by Ralph Vaughan Williams
Elizabeth Gale, mezzo-soprano; Robert Tear, tenor; Stephen Roberts, baritone; Choristers of St. Paul's Cathedral; London Symphony Orchestra, Richard Hickox, conductor
EMI 135 314
The Recipe:
Pumpkins are not just for Halloween, of course. But if you're having trouble finding one, a butternut squash will do.
Throw in some thyme, some Gruyere cheese and a few other choice ingredients and you'll have an elegant first course to grace your Christmas Feast.
Get the details by clicking here.
This week's recipes are underwritten by the Bloomfield Hills Long Lake Market.
The Music:Tales of Beatrix Potter by John Lanchberry
Orchestra of the Royal Opera House, Covent Garden, John Lanchberry, conductor
EMI 106 548
The Recipe:
In addition to its famous opera house, the Covent Garden neighborhood in London is home to an impressive and varied array of restaurants offering every type of cuisine imaginable.
Just a few blocks from the Thames river, on Catherine Street, is a Spanish tapas eatery with the whimsical name of Oops Restaurante and Vinateria.
To see Chef Giuseppe Rampa's sea bass recipe (or "Filetto di branzino all’acqua pazza" as he likes to call it) just click here.
The Music:Missa in Tempore Belli in C, "Paukenmesse," by Franz Joseph Haydn
Monteverdi Choir, English Baroque Soloists, John Eliot Gardiner, conductor
Philips 475 101
The Recipe:
What could be more festive than some nuts, chocolate and sugar jazzed up with a shot of rum?
This Austrian treat is a popular holiday confection, and it's easy to make, too.
Check it out by clicking here.
The Music:Piano Concerto No. 5 in E-flat, Op. 73, "Emperor," by Ludwig van Beethoven
John O'Conor, piano; London Symphony Orchestra, Andreas Delfs, conductor
Telarc 80675
The Recipe:
Something sweet for Ludwig's birthday, and don't let yourself be intimidated by the prospect of getting the pastry right.
This recipe calls for pre-packaged phyllo dough, and there's a trick to getting the finished product to come out like the photo on the right. Here's a tip from hanna12 on the Epicurious website::
"Preslice before you bake it. The phyllo is soft and cuts easily. After it's baked and reaches the consistency of parchment paper, just slice again at the existing seams. It will look just like the picture."
Give it a try by clicking here.
The Music:L'Enfant et les Sortileges by Maurice Ravel
London Symphony Orchestra, Andre Previn, conductor
Deutsche Grammophon 457 589
The Recipe:
It's light, fluffy, looks really cool and makes for a refreshing alternative to the rich, calorie-laden delicacies that often make up our holiday fare.
They're easy to make, too. Find out how by clicking here.
(If you want to tackle a full-blown French Christmas feast, including herbed roast beef, roasted root vegetables and a raspberry tossed salad, click here.)
The Music:Symphony No. 5, "Missa sine Cantoribus super Salve Regina," by Arnold Rosner
National Radio Symphony of the Ukraine, John McLaughlin Williams, conductor
Naxos 8.559347
The Recipe:If you're looking for something new this holiday season, perhaps this recipe will do the trick.
Latkes make for a tasty side dish any time of year, but are particularly popular during Hannukah. Here's a variation for sweet potato fans (we know you're out there).
Get the lowdown by clicking here.
The Music:Preludes for Piano, Book 1, by Claude Debussy
Krystian Zimmerman, piano
Deutsche Grammophon 435773
The Recipe:
French preludes call for a French appetizer, and we have a good one for you today from Rebecca Franklin at about.com. According to Rebecca,
"You don’t need to go to a restaurant to get gourmet stuffed Brie; it’s very easy to make in your own kitchen! Any combination of fruit and nuts is delicious, but this apricot Chambord Brie recipe adds a special dimension to the filling – the fruit is roasted.
"The result is a fantastic, subtle caramel flavor that contrasts nicely with the soft, warm-from the-oven, savory Brie."
Get the details by clicking here.
The Music:Symphony in E minor, Op. 32, "Gaelic," by Amy Beach
Detroit Symphony Orchestra, Neeme Jarvi, conductor
Chandos 8958
The Recipe:Please promise us you'll be careful with this one; we don't want anybody to lose their eyebrows when they ignite the whiskey.
But gee, haven't you always wanted to try something like this?
See if you have the nerve to pull it off by clicking here.
The Music:Symphony No. 5 by Valentin Silvestrov
German Symphony Orchestra, Berlin, conducted by David Robertson
Sony 66825
The Recipe:This somewhat updated version of the classic Russian entree comes from a BBC recipe site, so you'll notice some metric values in the ingredients. Never fear; here's the translation:
100 gms flour = slightly less than 1 Cup
200 gms breadcrumbs = about 1 and 3/4 Cups
50 gms butter = a smidge over 3 Tablespoons
For the rest of the info, click here.
The Music:Symphony No. 4 in A minor, Op. 43, by Jean Sibelius
Gothenburg Symphony Orchestra, Neeme Jarvi, conductor
BIS 263
The Recipe:Easy, healthy and delicious. How often does something like that come along? We could add it's versatile, too. Out of blueberries? Try raspberries or even oranges. here are some reviews:
"Looking to scale back on my calories, I made mine in little custard cups without a crust. The results were a lovely cup of saucy blueberries covered by a tangy creamy layer of the filling."
"Great tasting! We like our pies without a lot of sugar and this is it."
"Thanks for the wonderful light dessert!"
Try it yourself by clicking here.
The Music:Symphony No. 5 by Arnold Bax
BBC Philharmonic, Vernon Handley, conductor
Chandos 10122
The Recipe:OK, it doesn't have to be flaming, but just imagine this traditional British Christmas delicacy making its way to your table with that brandy-fueled bluish flame hovering above it. Check it out by clicking here.
Bon appetit, and thanks for listening.
The Music:Concerto de Toronto by Leo Brouwer
John Williams, guitar; London Sinfonietta, Steven Mercurio, conductor
Sony 63173
The Recipe:You've got to hand it to our Canadian friends. Any recipe that calls for "1 cup milk or beer" is an impressive display of out of the box (or bottle) thinking. See for yourself by clicking here.
Bon Appetit, and thanks for listening.
The Music:Magnificat by John Rutter
Cambridge Singers; London Sinfonietta, John Rutter, conductor
Collegium 504
The Recipe:We think it likely that whenever maestro Rutter and his Cambridge colleagues convened, comes the afternoon, it's time for tea.
Scones are a traditional accompaniment for this British ritual, and the cranberries add a holiday flair.
Get the details by clicking here, and put the kettle on.
The Music:The Bells, Op. 35, by Sergei Rachmaninoff
St. Louis Symphony Orchestra and Chorus, Leonard Slatkin, conductor
Vox 3002
The Recipe:
From the web site Simply Recipes, Elise posts the following:
"A classic American dish that one can't easily find in restaurants (unless it is a cafeteria) is stuffed bell peppers. It's essentially meatloaf stuffed into red or green bell peppers and baked in the oven. My mom and dad have their own different versions, both delicious."
To see her Dad's version, click here.
The Music:Nelson Mass by Franz Joseph Haydn
English Baroque Soloists and Monteverdi Choir, John Eliot Gardiner, conductor
Philips 475 101
The Recipe:OK, so you can't grow shrimp in the garden. We actually knew that.
But garnishing these tasty morsels with some garden fresh ingredients can make them the hit of your party.
Find the details by clicking here.
