Midday Entree: German Kaiserschmarren

The Music:

Piano Concerto No. 2 in B-flat, Op. 83,
by Johannes Brahms
Bruno Leonardo Gelber, piano;
Royal Philharmonic, Rudolf Kempe, conductor
EMI 586869

The Recipe:

If you're like me you love breakfast. In fact you could probably eat breakfast any time of the day or night. Well take a look at this Teutonic cross between a pancake and a waffle.

Serve it up with a few pork sausages, some juice and fresh hot coffee and you're not far from Heaven.

Get the lowdown by clicking here.

This week's recipes are underwritten by the Bloomfield Hills Long Lake Market.

Midday Entree: Hungarian Streusel Coffee Cake

The Music:

Concerto for Viola, Op. 37,
by Miklos Rozsa
Maria Newman, viola;
Nuremberg Symphony,
Richard Kaufman, conductor
Colosseum 34.8048

The Recipe:

Miklos Rozsa was born in Budapest, so to honor his hometown, here's one from June Meyer's Authentic Hungarian Recipes:

"When ever we made Plum cake or apple cake, it was just natural to make some Struesel Coffee Cake too. The dough is the same except it has some lemon zest added. Always good to eat with coffee for breakfast.

"It was also the mainstay of Coffee Klatches. No household would ever be without at least Struesel Kuchen. This Struesel Coffee Cake is buttery and full of cinnamon flavor."

Crank up the kitchen and start baking by clicking here.

This week's recipes are underwritten by the Bloomfield Hills Long Lake Market.

Midday Entree: Dutch Chicken in Orange Sauce

The Music:

Concerto for Two Pianos in A flat by Felix Mendelssohn
Love Derwinger and Roland Pöntinen, pianos; Nieuw Sinfonietta Amsterdam, Lev Markiz, conductor
BIS:688

The Recipe:

Anyone know how to say "chicken a l'orange" in Dutch? Me neither.

No matter. Whatever you call it, it's delicious. Check it out by clicking here.

Smakelijk eten, and thanks for listening.

This week's recipes are underwritten by the Bloomfield Hills Long Lake Market.

Midday Entree: Rhineland Apple Tart

The Music:

Symphony No. 2 in C, Op. 61, by Robert Schumann
Seattle Symphony, Gerard Schwarz, conductor
Delos 3146

The Recipe:

One of the most beautiful areas of Germany is the Rhine Valley, a region with which Robert Schumann (and Clara, of course) would have been quite familiar. Today's sweet offering comes from that scenic region.

To see the recipe for the Rhineland Apple Tart, just click here.

This week's recipes are underwritten by the Bloomfield Hills Long Lake Market.

Midday Entree: Steak Balmoral

The Music:

A Hebridean Symphony by Granville Bantock
Royal Philharmonic Orchestra, Vernon Handley, conductor
Hyperion 66450

The Recipe:

Venturing into the world of Scottish cuisine can be quite an adventure. For example, today's offering originated in a restaurant known as The Witchery, in a very romantic hotel just around the corner from Edinburgh castle.


Intriguingly, it's in a building where the "Old Hell Fire Club" held their meetings, which may explain the "carefully set it alight" portion of the recipe (and please, do be careful!).

For the complete lowdown, click here.

This week's recipes are underwritten by the Bloomfield Hills Long Lake Market.

Midday Entree: JoeDoe's Matzo Brei

The Music:

Symphony No. 2
by David Diamond
Seattle Symphony,
Gerard Schwarz, conductor
Naxos 8.559154

The Recipe:

David Diamond hailed from Rochester, NY, but he spent a good deal of time teaching at Juilliard. So here's a distinctive dessert from a lower east side Manhattan restaurant that specializes in nouveau American cuisine. As described in New York magazine:

"The unleavened bread gets a lavishly unorthodox treatment in JoeDoe chef-partner Joe Dobias’s dessert matzo brei, which he enriches with quark (a soft, unripened cheese), sweetens with honey and cinnamon, and garnishes with raisins and chocolate."

Try something new with your matzo by clicking here.

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

Midday Entree: Czech Pork Roast with Dumplings

The Music:

String Quintet in E flat, Op. 97, by Antonin Dvorak
Jan Talich, viola; Stamitz Quartet
Brilliant Classics 92181

The Recipe:

The secret to this recipe is the same as with any recipe: get the best stuff. As described on the CzechTourism.com website:

"The success of this quintessentially Czech dish depends not so much on the cook's skill as on the quality of the pork. It should be well marbled, not lean; this will result in a succulent, moist roast. The dumplings and cabbage are the perfect accompaniment, though mashed potatoes would do as a substitute. Beer is a must with this meal."

Incidentally, Dvorak's Dad was a butcher, so he'd be quite familiar with the impact quality ingredients have on the success of a meal.

Get started on your own masterpiece by clicking here.

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

Midday Entree: Orange Jupiter

The Music:

Symphony No 41 in C, K551 "Jupiter,"
by Wolfgang Amadeus Mozart
Boston Baroque,
Martin Pearlman, conductor
Telarc 80624

The Recipe:

It's going to be hot one of these days, and when that day comes a refreshing pitcher of Orange Jupiters may be just the thing to take the edge off a sweltering afternoon.

Get the details by clicking here.

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

Midday Entree: Baked Herb Yorkshire Pudding

The Music:

Cello Concerto, Farewell to Philosophy, by Gavin Bryars
Julian Lloyd Webber, cello; English Chamber Orchestra,
James Judd, conductor
Philips 473 296

The Recipe:

As soon as we saw that Mr. Bryars was from Yorkshire, we knew what today's recipe had to be. However this is a healthier variation of the traditional Yorkshire pudding that, as described by RecipeZaar,

"...is a delightful pudding, normally eaten at supper time, and it is suitable for vegetarians. It has its origins in Northallerton (North of England) and would have been made from wild herbs, gathered from the hedgerows and fields, and eaten with 'mushy' peas."

Get cracking by clicking here.

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

Midday Entree: Russian Potato Salad

The Music:

Piano Concerto No. 2 in G minor, Op. 16,
by Sergei Prokofiev
Alexander Toradze, piano; Kirov Orchestra,
Valery Gergiev, conductor
Philips 462 048

The Recipe:

Looking for a new twist on potato salad? Give this one a try from RecipeZaar:

"This salad was first served in Moscow in the 1860s, by Chef Lucien Olivier, and the recipe was a closely guarded secret. It is also called Salade Olivier, Russian Salad or Sour Russian Potato Salad."

You can see the recipe by clicking here.

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

Midday Entree: Stuffed Shiitakes with Sesame Sauce

The Music:

Xylophone Concertino by Toshiro Mayuzumi
Joanne May, xylophone, Foundation Philharmonic Orchestra
David Snell, conductor
ASV 1126

The Recipe:

Here's a very flavorful Japanese appetizer from foodie and blogger Kumiko:

"This is a dish very quick and easy to make, the pork mince matches the texture of the shiitake very well. The sweetness of the sauce and the spicy shichimi make it a bite sized dish full of flavour."

Get started on these tasty starters by clicking here.

And please dear listener, remember us during our Spring fundraiser with a tax-deductible donation on-line or by calling (866) 909-9725. Your support is the life-blood of classical and jazz radio in Detroit.

Thank you for keeping the music alive.

This week's recipes are underwritten by the Bloomfield Hills Long Lake Market.

Midday Entree: German Apple Strudel

The Music:

Alto Rhapsody Op. 53, by Johannes Brahms
Dame Janet Baker, mezzo-soprano; London Philharmonic Orchestra, Sir Adrian Boult, conductor
EMI 5627922

The Recipe:

The thing I love about this strudel recipe is you get a choice of taking a shortcut by using pre-packaged filo dough, or for the more ambitious making your own dough from scratch.

Get started by clicking here.

And please dear listener, remember us during our Spring fundraiser with a tax-deductible donation on-line or by calling (866) 909-9725. Your support is the life-blood of classical and jazz radio in Detroit.

Thank you for keeping the music alive.

This week's recipes are underwritten by the Bloomfield Hills Long Lake Market.

Molly's Hot Restaurant Find

Molly Abraham, restaurant critic for The Detroit News and a contributor to Hour Magazine, stopped by the show Wednesday afternoon to help us raise some bucks for the station. As a thank you to our listeners she shared with us her latest hot restaurant find. Here's the scoop:


Mae's Diner
24060 Woodward Ave.
Pleasant Ridge, MI 48069
248-548-5355

Hours:
Monday: Closed
Tues-Fri: 6:30am - 4pm
Sat-Sun: 8am - 4pm

As they say on their website:

"Mae’s is proud to be reinventing a Pleasant Ridge landmark, previously occupied by Anna’s Coffee Shoppe since the 1950’s. Sean and Jessica McCarthy, owners and Pleasant Ridge residents, are updating the cafe while keeping with the 1950’s charm. The cafe will feature Michigan products, baked goods that grandma would be proud of and farm fresh foods in a cozy neighborhood setting."

To download a PDF of their menu, click here.

Thanks a lot, Molly!

Midday Entree: Provencale Beef Stew

The Music:

Suite Provencale, Op 152b, by Darius Milhaud
Detroit Symphony Orchestra, Neeme Jarvi, conductor
Chandos 9072

The Recipe:

The Provence region in the south of France is noted for its stews, and you can bring some of that flavor home with this recipe:

"This stew is a wonderful dish to make early in the day – or even a day ahead of time – to allow the complex flavors to mellow and develop. Keep in mind that the beef and vegetables in this recipe must be marinated for 12 to 24 hours before you even start the cooking process."

Ah, but the essence of the culinary art is time. Your patience can be richly rewarded by clicking here.

And please dear listener, remember us during our Spring fundraiser with a tax-deductible donation on-line or by calling (866) 909-9725. Your support is the life-blood of classical and jazz radio in Detroit.

Thank you for keeping the music alive.

This week's recipes are underwritten by the Bloomfield Hills Long Lake Market.

Midday Entree: Arroz con Coco y Pas

The Music:

Agnus Dei by Samuel Barber
Robert Shaw Festival Singers, Robert Shaw, conductor
Telarc 80503

The Recipe:

The Robert Shaw years in Atlanta saw some truly outstanding music making.

Atlanta is also the world headquarters of the Coca-Cola Company, hence today's recipe. "Arroz con Coco y Pas" is a rice dish cooked in coconut milk and Coke. Yep, that's right, Coca-Cola.

With a few raisins thrown in, too.

Take a walk on the wild side by clicking here,

This week's recipes are underwritten by the Bloomfield Hills Long Lake Market.

Midday Entree: Chocolate Meringue and Mint Chip Ice Cream Cake

The Music:

Magnificat, Op 36 by Gerald Finzi
The Finzi Singers, Paul Spicer, conductor
Chandos 8936

The Recipe:

We decided today to abandon any pretense of connecting the recipe to the music and just look for something shamelessly decadent.

This one seemed to fit the bill. Here are a few tips from those who've made it:

"I find it useful to stir the ice cream regularly while it's softening - this ensures that it doesn't get too runny and forces you to keep a close eye on it."

"The reviewer who suggested spreading out the softened ice cream on the cookie sheet and freezing was brilliant. It worked like a charm for assembly."

"I topped the whipped cream with raspberries for color and used dark chocolate shavings instead of sprinkles for a more elegant presentation."

Try it yourself by clicking here.

And please dear listener, remember us during our Spring fundraiser with a tax-deductible donation on-line or by calling (866) 909-9725. Your support is the life-blood of classical and jazz radio in Detroit.

Thank you for keeping the music alive.

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

Midday Entree: Boeuf Bourguignon

The Music:

Introduction and Allegro
for Harp, Flute, Clarinet and Strings
by Maurice Ravel
The Melos Ensemble
London 421154

The Recipe:

Enticing aromas, wonderful flavors, and very satisfying, Beef Burgundy may indeed be the ultimate comfort food.

Let the soothing begin, by clicking here.

And please dear listener, remember us during our Spring fundraiser with a tax-deductible donation on-line or by calling (866) 909-9725. Your support is the life-blood of classical and jazz radio in Detroit.

Thank you for keeping the music alive.

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

Midday Entree: Himmel und Erde (Heaven and Earth)

The Music:

Trio for Piano, Violin and Cello No 2 in E Flat,
D 929/Op 100, by Franz Schubert
Eugene Istomin, piano; Isaac Stern, violin;
Leonard Rose, cello
Sony 64516

The Recipe:

Any dish with a name like "Heaven and Earth" must have something going for it, right?

I think the attractions here are the simplicity of the recipe, along with a unique (for us, anyway) combination of ingredients and flavors. Potatoes and apples with a sprinkling of onion and bacon; intrigued? Get the scoop by clicking here.

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

Midday Entree: English Cottage Loaf

The Music:

Symphony No. 3, A Pastoral Symphony,
by Ralph Vaughan Williams
London Symphony Orchestra, Bryden Thomson, conductor
Chandos 9088

The Recipe:

As described on the RecipeZaar website,

"Just the shape of this traditional loaf of bread is reminiscent of ploughman's lunches and warm cottage kitchens! A delightfully shaped loaf of bread, which represents all that is rustic and rural in Britain, but especially England. This bread keeps well and makes lovely, if odd shaped sandwiches!"

A couple of pointers: 500g of flour is about 4 1/2 cups, and 325 ml of milk is approximately 1 1/3 cups. Get the complete lowdown by clicking here.

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

Norwegian Jarlsberg Stuffed Peppers

The Music:

Piano Concerto No 5, Op 156, by Geirr Tveitt
Håvard Gimse, piano; Royal Scottish National Orchestra,
Bjarte Engeset, conductor
Naxos 8.555077

The Recipe:

Here's something from the Sons of Norway recipe box.

There are of course many ways to prepare stuffed peppers; this Norwegian take features Jarslberg cheese along with the ground meet and sesonings. Give it a try by clicking here.

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

Midday Entree: Grand Marnier Souffles

The Music:

Requiem, Op. 9 by Maurice Durufle
Thomas Hampson, baritone; Anne Sofie von Otter, mezzo soprano;
Orfeon Donostiarra Choir, Toulouse Capitole Orchestra,
Michel Plasson, conductor
EMI 556878

The Recipe:

OK, time for something special for a special occasion and special guests. As described on Epicurious.com:

"These individual vanilla soufflés include a surprise layer in the middle: almond cookies soaked in an orange liqueur syrup."

Now doesn't that sound special? Get cracking by clicking here.

This week's recipes are underwritten by the Bloomfield Hills Long Lake Market.

Midday Entree: Russian Easter Bread

The Music:

Vespers, All-Night Vigil, Op. 37 (complete), by Sergei Rachmaninoff
Estonian Philharmonic Chamber Choir, Paul Hillier, conductor
Harmonia Mundi 907384

The Recipe:

This will look familiar to anyone exposed to the cuisine of Central Europe. As described on the epicurious.com website:

"A cross between brioche and challah, this bread (called kulich) is a lightly sweetened, egg-glazed cylinder, often baked in a coffee can to make a tall loaf.

"The kulich would sit proudly in the center of the family Easter basket, surrounded by meats, cheeses, butter, and eggs. It's a central part of the Easter meal, served with sweet paskha cheese or unsalted butter."

To get your own home-baked loaf started, click here.

This week's recipes are underwritten by the Bloomfield Hills Long Lake Market.