Midday Entree: Royal Sherry Trifle

The Music:

Symphony No. 7 in C-sharp minor, Op. 131,
by Sergei Prokofiev
Scottish National Orchestra, Neeme Jarvi, conductor
Chandos 8442

The Recipe:

We were going to forego this morning's Royal Wedding, but darn it all, Kate and Will make such a darn cute couple, we couldn't resist.

So here's a suitably festive English concoction for whatever occasion you'd like to celebrate. Raspberries, blackberries, almonds, a dash of sherry and a splash of cognac.

How can you go wrong?

Start the party by clicking here.

Midday Entree: Bacon Wrapped Rosemary Trout

The Music:

Piano Quintet in A, D667, "Trout," by Franz Schubert
Yefim Bronfman, piano; Pinchas Zukerman, violin;
Jethro Marks, viola; Amanda Forsyth, cello;
Joel Quarrington, bass
Sony 88697160442

The Recipe:

You were expecting maybe pulled pork? No way.

Soon enough, anglers all over the area will be spending many serene hours in their favorite trout streams.

Some will actually catch something.

If you happen to get lucky, perhaps this recipe will catch your fancy. To check it out, just click here.

Midday Entree: Armenian Stuffed Apricots

The Music:

Concerto for Violin and Orchestra in D minor
by Aram Khachaturian
(arr. for flute by Jean-Pierre Rampal)
Emmanuel Pahud, flute; Tonhalle Orchestra of Zurich,
David Zinman, conductor
EMI 557563

The Recipe:

Sometimes, less is indeed more, and today's recipe calls for just three ingredients.

Ah, but just imagine the synergies of these three flavors blending on your palate: fresh apricots, marscapone (or cream cheese), and pistachios.

Bet you can taste it right now, can't you? For the full story, cruise over to The Armenian Kitchen, by clicking here.

Midday Entree: Key Lime Tarts

The Music:

Florida Suite, by Frederick Delius
Orchestra of Welsh National Opera,
Sir Charles Mackerras, conductor
Decca 289460290

The Recipe:

Don't trust yourself to be alone with a whole key lime pie? No problem. Give these tarts a try.

Like they say on the About.com website,

"Yummy little key lime tarts are just perfect for a special dessert, and you can freeze some for the future. Serve these key lime tarts with a whipped cream topping and garnish with fresh berries or lime slices."

Get the recipe by clicking here.

Midday Entree: Sweet Surprise Cheesecake

The Music:

Suite for Orchestra No. 5 in G minor, BWV 1070,
by Johann Sebastian Bach (not)
Musica Antiqua Cologne, Reinhard Goebel, conductor
Archiv 415 671

The Recipe:

You see, it's like this. This fifth Orchestra Suite by J.S. turned up, seemed authentic, even got assigned its own BWV number in the catalog, and then, Surprise!

Turns out it's probably not by Papa Bach, but by one of his sons, Wilhelm Friedemann, instead.

No matter. It's still a pleasant enough piece to listen to, and what's more, it gives us an excuse to share this recipe. The full title by the way is "Double-Crusted Chocolate Covered Sweet Surprise Cheesecake."

How can you resist clicking here for the recipe?

Midday Entree: Salzburger Nockerl

The Music:

Requiem, K.626, by Wolfgang Amadeus Mozart
Barbara Bonney, soprano; Anne Sophie von Otter, contralto; English Baroque Soloists, John Eliot Gardiner, conductor
Philips 420 197

The Recipe:

Today to honor Salzburg's favorite son we offer 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 Grosse Pointe Fresh Farms Market

Midday Entree: Cossack Vegetable Pie

The Music:

Ballet Suite, Taras Bulba, by Rheinhold Gliere
Odessa Philharmonic, Hobart Earle, conductor
ASV 988

The Recipe:

Look, to be honest, we have no idea if Cossacks actually made this vegetable pie on their rides to carry our their Cossack duties. But it sure seems to have a lot of ingredients that would be familiar to Taras Bulba's Slavic kitchen.

Mushrooms, onions, cabbage, caraway seeds, fresh dill, white wine, ... well OK, maybe not so much the white wine.

But add some farmer's cheese, or even ricotta, bake it up and I'll bet they'd go for it.

Find out by clicking here.

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

Midday Entree: English Cream Scones

The Music:

Symphony No. 3 in C major, "The English,"
by Hubert Parry
London Philharmonic, Matthias Bamert, conductor
Chandos 9120

The Recipe:

Ah, the English. Shakespeare, Churchill, Nelson, ... and the afternoon tea.

Today we suggest a lovely accompaniment for this late midday ritual, English Cream Scones. The Joy of Baking website comments,

"These scones are delicious with softly whipped cream and jam, or even with butter and jam. Other times you may want to spread them with a tangy lemon curd. They can also be used to make Strawberry Shortcake."

What delightfully veratile concoctions they are, and you can get started on a batch of your own by clicking here.

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

Midday Entree: Coronation Chicken

The Music:

"Coronation" Mass in C major, K. 317,
by Wolfgang Amadeus Mozart
Choir of King's College, Cambridge;
English Chamber Orchestra,
Stephen Cleobury, conductor

The Recipe:

This refreshing concoction was first presented at the coronation banquet to celebrate the newly-crowned Queen Elizabeth II in 1953. Allrecipes.com describes it as,

"A creamy chicken and mango dish with a spicy curried mayonnaise dressing, ... something fresh and different that always brings interest and recipe requests."

Now all you have to do to eat like a Queen is click here.

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

Midday Entree: Meatball Hero Sandwich

The Music:

Heroes Symphony by Philip Glass
American Composers Orchestra,
Dennis Russell Davies, conductor
Philips B0000840

The Recipe:

After one of the most successful membership campaigns in the station's brief history, this pairing was inevitable. I mean really, what else?

This recipe from foodnetwork.com makes four generous meatball heroes, and can be found by clicking here. Now all we need is a football game (or a hockey playoff).

Bon appetit and thanks for listening.

Midday Entree: 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.

Midday Entree: Toad in the Hole

The Music:

Serenade to Music by Ralph Vaughan Williams
Northern Sinfonia of England,
Richard Hickox, conductor
EMI 573 986

The Recipe:

The English certainly have a flair for naming their delicacies, don't they? Well, fear not. There are no toads involved here. There isn't even a real hole to speak of.

Just your basic Yorkshire pudding with embedded sausages (which the Brits call "bangers," so why isn't it . . . oh never mind).

Get the details by clicking here.

(Incidentally, no amphibians were harmed in the creation of this recipe.)

Molly Abraham's Hot Restaurant Finds

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 a couple of her latest hot restaurant finds. Here's the scoop:

Maria's Comida
11411 Joseph Campau
Hamtramck, MI
313-733-8406

Hours:
Monday - Saturday
11a - 9p
Closed Sundays

As they say on their website:

"On February 26, 2008, the Pronko Family opened the doors to Maria’s Comida, formerly a Mexican Restaurant, now serving Mex-Asian Fusion Cuisine. This hidden Hamtramck gem is home to Maria’s House Made Salsa. We are a family owned and operated establishment dedicated to bringing you the most exceptional entrees. We create each menu item using only the freshest and highest quality ingredients. The result is a fusion of unique flavors."

Take a peek at their menu by clicking here.

Here's another:

Allen's Riverhouse
240 N. River Rd.
Mt. Clemens, MI
586-649-7291

Hours:
Monday - Saturday
11a - 2a (Kitchen open til 10pm)
Sundays
Noon - 2a

Allen's is a fairly new place, on the water, with live entertainment on the weekends. Here's how they describe themselves:

"All of our meats are locally raised, all natural and antibiotic free. We strive to source as many of our menu items as we can from local farms and businesses. Come in to watch the game on our 42" high definition televisions or enjoy one of the 8 beers we have on draught. With live bands, DJs, and karaoke acts, there is sure to be something going on at Allen's Riverhouse for everyone in your party!"

Sample their menu by clicking here.

Thanks a lot, Molly!

Midday Entree: Chocolate Chip Macaroons

The Music:

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

The Recipe:

By popular demand, we bring back one of our recent big hits. As one visitor to the foodnetwork.com website remarked,

"A huge hit...my husband begs me to make these at least twice a year and he eats half of them at least!"


Start a riot in yiour own kitchen by clicking here.

Midday Entree: Brazilian Cheese Bread

The Music:

Bachianas Brasileiras No. 5 by Heitor Villa-Lobos
Victoria de los Angeles, soprano;
Orchestre National de Radiodiffusion Francaise,
Heitor Villa-Lobos, conductor
EMI 767 229

The Recipe:

Elise, the author of this recipe, warns:

"Talk about addictive! I've cut Bill's 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.

Midday Entree: Austrian Rum Balls

The Music:

In Taberna from Carmina Burana by Carl Orff
Chicago Symphony Orchestra & Chorus,
James Levine, conductor
Deutsche Grammophon 415 136

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.

Midday Entree: Duke's Clam Chowder

The Music:

Caravan, Chelsea Bridge
& Do Nothin' Till You Hear from Me,
by Duke Ellington
Center City Brass Quintet
Chandos 4554

The Recipe:

Bet you didn't know we had a line on Duke Ellington's recipe for New England style clam chowder, did you?

Well, we don't.

This one was inspired by Duke's Chowder House in Seattle and it looks pretty good. Give it a try by clicking here.

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

Midday Entree: Dutch Poached Pears in Red Wine

The Music:

Overture to The Flying Dutchman by Richard Wagner
Berlin Philharmonic, Herbert von Karajan
EMI 476 896

The Recipe:

Now here's a really useful recipe. Something that is healthy, tastes good, looks very classy and works equally well as a unique side dish or elegant dessert.

And it's easy, too.

Interested? then just click here for the details.

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

Midday Entree: Trail Mix Cookies

The Music:

Grand Canyon Suite by Ferde Grofe
Detroit Symphony Orchestra, Antal Dorati, conductor
London 430 712

The Recipe:

There may be no place on earth to rival the Grand Canyon for scenic hiking. But of course before you take that magnificent stroll, you need to prepare.

Be sure to take plenty of water for hydration, and some healthy snacks to keep your body energized on the trek.

Toward that end we offer these trail mix cookies from the allrecipes.com website. As blogger dancer7889 says,

"I was determined to make a tasty, guilt-free cookie and I am very pleased with how these turned out. They're not very sweet but have a subtle flavor of applesauce and cinnamon mixed in with chocolate chips, nuts, and dried cranberries."

So let's hit the trail. You'll find this recipe by clicking here.

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

Midday Entree: Hearty Harty Vegetable Lasagna

The Music:

Concerto for Piano and Orchestra, by Sir Hamilton Harty
Malcom Binns, piano; Ulster Orchestra,
Bryden Thomson, conductor
Chandos 10194

The Recipe:

We couldn't resist. To complement a Harty concerto we offer a hearty vegetable lasagna.

As Sue commented on the allrecipes.com website,

"This hearty, vegetable lasagna is the only lasagna my husband will eat. We love it! Hope you all enjoy as much as we do."

See what the buzz is about by clicking here.

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

Midday Entree: Champagne Chicken

The Music:

Symphony No. 1 in E, by Franz Schmidt
Detroit Symphony Orchestra, Neeme Jarvi, conductor
Chandos 9357

The Recipe:

Seems like a good day to celebrate, so here's a very classy and tasty recipe suitable to the occasion.

To get all the details, just click here.

As with other recipes using various spirits for cooking, once you've used the 1 cup of champagne called for in this recipe, you'll have about 3/4 of a bottle of bubbly left over.

But we're sure you'll think of something.

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

Midday Entree: Peanut Butter and Jelly Sushi Rolls

The Music:

Various, by P.D.Q. Bach
I Virtuosi di Hoople, Peter Schikele, conductor
Vanguard 79268

The Recipe:

OK, now stop making that face; these tasty morsels only look like sushi. (We would never suggest mixing raw fish with PBJ.)

They're simple, tasty, and the perfect appetizer for April 1st.

Let the fun begin by clicking here.