skip to main |
skip to sidebar
The Music:Symphony No. 5 in D major, Op. 56,
by Charles Villiers Stanford
Ulster Orchestra, Vernon Handley, conductor
Chandos 9279
The Recipe:As described on the AllRecipes website,
"These scrumptious scones will make you feel like you're Queen for a day! The chocolate chips make them very tasty but the orange juice makes them special. Serve with clotted cream or lemon curd."
Check out the details by clicking here.
This week's recipes are underwritten by the Bloomfield Hills Long Lake Market.
The Music:Symphony No. 6 in C major, D. 589, by Franz Schubert
Chamber Orchestra of Europe, Claudio Abbado, conductor
Deutsche Grammophon 423 654
The Recipe:
Here's something we like a lot: simple, with a sensuous aroma and a heavenly taste. We found it on a food blog called The Way the Cookie Crumbles. Give it a try for your next brunch.
Of course, if you feel you need to try it out by yourself a few times before you serve it to your guests, we won't try to stop you. The details can be had by clicking here.
This week's recipes are underwritten by the Bloomfield Hills Long Lake Market.
The Music:Symphony No. 1 in C minor by Anton Bruckner
Berlin Philharmonic, Eugen Jochum, conductor
Deutsche Grammophon 469 810
The Recipe:Listening to a Bruckner symphony reminds me of a line I once saw on the menu of a fine restaurant. Something like, "The essence of the culinary art is time. Your patience will be rewarded."
In Bruckner, as in pulled pork it seems to me, time is an essential element, and in each case we're confident your patience will indeed be rewarded.
Get the particulars for today's recipe by clicking here.
This week's recipes are underwritten by the Bloomfield Hills Long Lake Market.
The Music:Concerto for Cello and Orchestra, Op. 40, by Gerald Finzi
Raphael Wallfisch, cello;
Royal Liverpool Philharmonic, Vernon Handley, conductor
Chandos 8471
The Recipe:Whether you're capping off an elegant sit-down dinner, or just having a few of your chums over for tea, here's a sweet treat to delight your guests.
Using a store-bought pie crust mix simplifies the trickiest part of the process, and nobody has to know. (Of course, if you have a good recipe for pastry crust from scratch we certainly won't stop you.)
Get the ball rolling by clicking here.
This week's recipes are underwritten by the Bloomfield Hills Long Lake Market.
The Music:Piano Quintet in A major, "The Trout,"
by Franz Schubert
Emanuel Ax, piano; John Dalley, violin;
Michael Tree, viola; David Soyer, cello;
Julius Levine, bass
RCA 63589
The Recipe:You know for a second there, just to shake things up a bit, I was going to go with meatloaf.
Then I came across this expertly seasoned recipe for trout cooked in a dry Riesling and I was hooked (so to speak). The reviews are glowing, too:
"Wow this was good, and so easy too!" ... "The sauce was just incredible - and I didn't even have all the ingredients." ... "Delightful - will definitely make this again. Our new most favorite trout recipe."
So land that fresh catch, and start cookin' by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
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
Naxos 8.559294
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
The Music:Summer's Last Will and Testament
English Northern Sinfonia, David Lloyd-Jones, conductor
Hyperion 66565
The Recipe:Yes, it is the first day of Fall. Summer's over, but why fight it? Why not celebrate the coming of nature's annual color spectacular with something wonderful from the oven?
Today's recipe comes from blogger Christa Rose's Le Petit Brioche; Ramblings of a Baking Addict. She writes:
"Although I'm sad to see summer go, I look forward to the cold fall season (even though that probably won't be until November in Texas), the holidays, and of course the baking that goes along with celebrating the holidays. So I bid farewell to my summer vacation with a bread full of flavors that remind me of summer...blueberries and lemons."
Now go thou, and do likewise, by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:The Planets, Op. 32, by Gustav Holst
Philharmonia Orchestra, Leonard Slatkin, conductor
RCA 68018
The Recipe:OK, so they haven't found any chickens on Neptune, but if you were going to make a trip to a giant gas ball several gajillion miles in space, don't you think a "succulent chicken dish made with tasty crab meat and a bit of white wine" would come in handy after the first several weeks?
That's what we thought too, so if you'd like the recipe, just click here (and be careful out there).
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:
Mass in C minor, K. 139, Waisenhausmesse,
by Wolfgang Amadeus Mozart
Choir of Kings College;
English Chamber Orchestra,
Stephen Cleobury, conductor
London 455 032
The Recipe:Today's Midday Entree is an early mass of Mozart's, written for the dedication of a new orphanage church ("Waisenhaus") in Vienna.
So when we came across an Austrian recipe for Kloster-Auflauf ("Convent Pudding"), it seemed an appropriate companion for today's music.
Now regular readers will know that in Europe a "pudding" is something quite different from the dessert offering of the same name here in the states. Check it out and you'll see why for clarity we're calling this dish "Mac 'n' Cheese."
You can peruse the method and ingredients for this Austrian comfort food by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:
Concerto for Guitar and Orchestra, Op. 325,
by Alan Hovhannes
David Leisner, guitar; Berlin Radio Symphony,
Gerard Schwarz, conductor
Naxos 8.559294
The Recipe:Today we acknowledge Alan Vaness Chakmakjian, who in 1944 changed his name to Alan Hovhaness, because "nobody ever pronounced it right." Nonetheless, Alan was proud of his Armenian heritage, and with that in mind we offer this tasty (and meatless) main dish.
It's called Sou-Berag, and ironically it too has undergone a name change, to "Armenian Lasagna," a meatless main dish that is very easy to make, whatever you choose to call it.
You'll find the recipe by clicking here.
This week's recipes are underwritten by the Bloomfield Hills Long Lake Market.
The Music:Symphony No. 2, A London Symphony,
by Ralph Vaughan Williams
London Symphony, Bryden Thomson, conductor
Chandos 9088
The Recipe:If you've ever flown to London, you know navigating either of their massive airports can work up an appetite. Fortunately there are many fine opportunities to satisfy that yearning (and many others).
Today's recipe comes from the Garden Restaurant at the Gatwick Hilton. and provides not only a creative take on the preparation of pork tenderloin, it also gives you something to do with the leftover leeks from yesterday's recipe.
Check it out by clicking here.
This week's recipes are underwritten by the Bloomfield Hills Long Lake Market.
The Music:A Solway Symphony by Sir John Blackwood McEwen
London Philharmonic Orchestra,
Alasdair Mitchell, conductor
Chandos 9345
The Recipe:Today we answer the question, what the heck is Cock-a-Leekie soup, anyway? (with a little help from the Great Chicken Recipes website):
"A delicious winter-warming chicken soup from Scotland...with chicken, leeks and prunes and is almost a stew. The prunes add a rich, deep flavor. If your children" (of whatever age) "don't like the prunes, you can remove them (the prunes, not the children :-) before serving."
Come on, give it a try, by clicking here.
This week's recipes are underwritten by the Bloomfield Hills Long Lake Market.
The Music:Symphony No. 3, Op. 38, Symphony of Sorrowful Songs,
by Henryk Gorecki
Dawn Upshaw, soprano; London Sinfonietta,
David Zinman, conductor
Nonesuch 79282
The Recipe:Are you a meat and potatoes person? Then this could be right up your alley. As described by D.J. Ness on the allrecipes website:
"...the beer broth is nothing short of amazing. I like to use whatever is in the fridge. Ales, lagers, and wheat brews work best. Did I mention this is an incredibly easy, one-pot dish that kids love? Hope you like it!"
Just remember, as with all recipes, to use the best quality ingredients you can find. Get the particulars by clicking here.
Smacznego, and thanks for listening.
This week's recipes are underwritten by the Bloomfield Hills Long Lake Market.
The Music:Symphony No. 40 in G minor, K.550,
by Wolfgang Amadeus Mozart
Academy of Ancient Music,
Christopher Hogwood, conductor
L'Oiseau-Lyre 452 496
The Recipe:Turning "the big two-five-four" is an occasion that calls for something special. So today we celebrate Wolfgang's birthday with this legendary dessert from his hometown.
From the website Suite 101 comes this description:
"The Salzburger Nockerl is said to have been traced as far back as the early 17th century. Local folklore says that the fluffy mounds of egg whites represent the hillside surrounding Salzburg.
"The dusting of powdered sugar turns them into snow-covered peaks. It has even been praised in Fred Raymond’s 1938 operetta, Season in Salzburg as 'Suess wie de Liebe und zart wie ein Kuss' (Sweet as love and tender as a kiss)."
Start your own masterpiece by clicking here.
This week's recipes are underwritten by the Bloomfield Hills Long Lake Market.
The Music:Faust et Hélène, by Lili Boulanger
Lynne Dawson, soprano; Bonaventura Bottone, tenor; Jason Howard, bass; BBC Philharmonic, Yan Pascal Tortelier, conductor
Chandos 9745
The Recipe:It's apple time in Michigan, and to make the most of this peninsula's bounty we offer this recipe for a classic French Apple tart. According to Stephanie Janowski, writing for the Joy of Baking website,
"You will notice that the edges of the apples are beautifully brown and crisp and this is done by placing the baked tart briefly under the broiler. The finishing touch is to glaze the apples with apricot preserves to give them an attractive sheen with the added bonus of keeping the apples wonderfully moist. I like to serve this tart warm with vanilla ice cream or a dollop of softly whipped cream or creme fraiche."
Sounds fabulous. Read more by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:Symphony No. 2, Op. 19, by Samuel Barber
Detroit Symphony Orchestra, Neeme Jarvi, conductor
Chandos 9169
The Recipe:I could tell you how a search for a recipe connected to a composer from West Chester, PA ended up in today's offering, but it would probably just put you to sleep.
Suffice it to say, once the search took us to this clever dessert posted by a metro Detroiter I figured it must be a sign. So here, direct from Jane's Sweets & Baking Journal, "One woman's journey into the greater world of baking and pastry arts," is today's recipe for these delightful Mini-Bundt Cakes.
Get the details by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:Symphony No. 7 in D minor, Op. 70, by Antonin Dvorak
Cleveland Orchestra, George Szell, conductor
Sony 63151
The Recipe:I know what you're thinking. You're wondering why in the world we're offering a recipe from Vienna to accompany a Bohemian Symphony.
It's very simple, really; today we're taking our cue from the conductor, the esteemed George Szell.
"But wait a second," you cry. "Wasn't Szell Hungarian?"
Indeed he was, my astute reader, but though he was born in Budapest, he was raised in Vienna, which leads us back to this delectable Austrian sweet. Get the lowdown by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
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:
While it's true that Scottish cuisine is replete with recipes to raise the eyebrows of less experienced palates, here's one that will appeal to just about everyone.
These cheddary cookies should make a good accompaniment to any number of Fall dishes, like Cock-a-leekie soup, or your Dad's chili (or even your Grand Mum's haggis, for the truly adventurous). Get a batch started by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Recipe:
