May 22, 2012Chocolate, Cookies/Bars, Eggs, Entertaining, Special Occasion, Vegetarian

For All the Moms

So I am definitely behind on this post, but I place the blame on my incessant touring as an excuse for not having the chance to devote a post to moms for Mother’s Day. Many of us cherish those memories (complete with blurry edges a la Hollywood) where we ran inside from a day of play or school to the smell of freshly baked cookies. They say smell is the strongest catalyst of memory, with the majority of those connections being formed in our childhood. This is due to the connection of the olfactory bulb (the part of our brain that processes odor) to the ever-powerful amygdala…I should probably stop while I’m ahead and talk about this irresistible pair of cookie recipes: Chocolate Chunk Cookies and Chocolate Mocha Cookies with Nutella.
I’m often asked why I don’t eat all the desserts I make. For starters, I would basically be eating cookies and cakes for breakfast, lunch and dinner if I actually ate everything I made. But my secret indulgence? Once whatever it is I’m making is done and in the oven, guess who gets to clean the beaters 😉 And cookie dough is probably one of the most addictive things on the planet…and this dough was uhhhhhh-mazing! If you are one of the proclaimed few who can’t resist eating cookie dough, enlist help from a friend to make sure these cookies actually make it to the oven.
That being said, the finished cookies were fabulous! Loaded with melty chunks and chips of dark chocolate, they are pure heaven. The cookie itself has a buttery crunch, with a tender crumb that makes your heart melt. It goes without saying, but chocolate chunk cookies are best straight out of the oven (as they always have been) – click HERE to see the recipe for these golden, chewy delights!
So now that I have you thinking about chocolate, how about taking it a step further with melted chocolate, cocoa powder, AND nutella…how can anyone resist? These cookies are more brownie than cookie, with a rich center and a crumbly edge. They also have a touch of espresso, which is only “topped” by the the nutella swirl to finish – the ultimate cookie. It may not be quite like the cookies (or brownies) we enjoyed as kids, but a cookie always has a way to make us reminisce over our childhood days – click HERE to see the recipe for this glorious sweet.
I looked at my own childhood as inspiration for this musical pairing. Growing up, I was extremely fortunate to have not one, but two moms – one was a pro with baking amazing chocolate chip cookies (the foolproof Toll House version!) and the other a master of baking brownies (Betty Crocker double fudge…). Seeing how both of my cookies took inspiration from those two classics, I wanted to honor that legacy with Dvorák’s “Songs My Mother Taught Me.” Part of his cycle Gypsy Songs, the truly nostalgic work has notes of grief and hopefulness. The lyrics, by German poet Adolf Heyduk, translate as follows:

Songs my mother taught me,
In the days long vanished;
Seldom from her eyelids
Were the teardrops banished.
Now I teach my children,
Each melodious measure.
Oft the tears are flowing,
Oft they flow from my memory’s treasure.

Though short, the music is filled with color and life that other songs don’t quite achieve – a perfect way to describe two cookies whose size don’t quite speak to their ultimate potential. I’ve included a recording with soprano Anna Netrebko – enjoy!

http://www.youtube.com/watch?v=bAOy1waBdpI&feature=related

Sources Cited:
“Songs My Mother Taught Me Lyrics and Text Translation,” About.com

May 10, 2012Chicken, Entertaining, Fruit, Roasted, Seasonal, Special Occasion

Challenge Accepted

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Iron Chef has transformed the way we perceive culinary challenges – the “blood, sweat, and tears” of cooking finally has a stage, and food’s competitive qualities have been taken to a whole new level. The show certainly left an impression on my mom: a business-savvy, energetic woman who loves the prospect of a challenge. So naturally, my visits home are often paired with an Iron Chef-like arrangement. My most recent challenge: Cornish Game Hens…well, that took me through a loop considering a) I had never prepared these before, and b) couldn’t even begin to imagine how they were suited for spring fare. After stumbling through several menu options, I finally landed on one that suited my standards: Roasted Cornish Hens with White Wine-Scallion Sauce.
Cornish hens are a peculiar kind of bird: they aren’t actually a game bird, but in fact a hybrid of Cornish Game and the Plymouth Chicken. Though identified as “hens,” these birds can be either male or female, and often weigh no more than 3 pounds. I was pretty floored when my mom asked me to prepare these hens for the dinner party she was hosting, especially since I’d always thought of them as that “other” holiday bird (i.e. the simpler alternative to roast turkey).
My trick in making these hens “Spring-friendly” was a combination of REALLY fresh herbs and seasonal ingredients, like scallions and shallots. Complementing these birds with strong flavors is vital considering the meat has a rather dull taste on its own. Rather than stuffing them with actual stuffing (a holiday trend), I threw in a few aromatics to help infuse the meat with more flavor. The result was an elegant, flavorful dish that had all the right notes of Spring. Our guests enjoyed nearly every last bite of their individual helpings (yet in all honesty, I’ll probably reserve future attempts with Cornish hens for the colder months) – click HERE to see the recipe for this unique dish.
For dessert, I wanted to make a cake that packed a punch but was a lighter afterthought to the entree. I’ve got a crush on vanilla beans, so shelled out $14 for TWO beans (that’s not a typo) and made a Golden Vanilla Bean Pound Cake that was out-of-this-world good. The trick with this cake is having your butter and eggs at ROOM temperature. Yes, this means shelving your fears of leaving them unrefrigerated and just letting them sit out – if I can leave you with any piece of advice when it comes to baking, this is it.
In line with the menu’s seasonal trend, I topped each slice with sherry-macerated strawberries that paired beautifully with the cake’s buttery, golden texture. Feel free to pair it with whatever strikes your fancy – ice cream, caramel, etc. Though simple to make, this cake is definitely not simple in taste, and makes for the perfect weeknight indulgence – click HERE for this heavenly treat.
For this pairing, I thought it appropriate to pair a piece of music that took on a classic, venerable topic and gave it an avant garde spin. That led me to Stravinsky’s Firebird Suite. In folklore, the firebird is (more often than not) a coveted prize that induces a challenging quest by the story’s hero. Stravinsky acknowledged his own reservations on the “challenge” of composing the music for this ballet (similar to my reservations on preparing this dish):

“The Firebird did not attract me as a subject. Like all story ballets it demanded descriptive music of a kind I did not want to write..However…I know that, in truth, my reservations about the subject were also an advance defense for my not being sure I could.”

The music is an entirely different matter – even though it was his first, it is perhaps the most widely recognized and acclaimed of Stravinsky’s ballets (even more so thanks to Disney’s Fantasia 2000). The opening passage (alternating between thirds and seconds of a tritone in the cello, bass and viola lines) set the “supernatural” setting of the hero’s quest, which ultimately ends in a truly majestic Finale (an ending that is admittedly uncharacteristic of Stravinsky). Yet the piece still demonstrates what will become the composer’s greatest qualities in later works. The primitive style that would take on a whole new level in Rite of Spring finds a starting point in this work, with metric dynamism that keeps demands a keen concentration from performers and listeners alike. Two examples being the offset downbeat of the Danse Infernale, and the 7/4 time signature of the Finale. Additionally, the orchestration of the work was substantial for the time, with Stravinsky even claiming it to be “wastefully large.” Despite this claim, the orchestral force brings a rich quality to the piece that has truly come to define the music. For the recording, I found a fabulous video of Claudio Abbado with the Lucerne Festival Orchestra‬ – enjoy!

http://www.youtube.com/watch?v=WI-MG_CXYiY

Sources Cited:
– “Cornish game hen,” Wikipedia.com
– “Firebird (Slavic Folklore),” Wikipedia.com
– Huscher, Phillip. “Program Notes: Igor Stravinsky – The Firebird” Chicago Symphony Orchestra
– “About the Piece: The Firebird (complete),” LA Phil

April 29, 2012Cupcakes, Entertaining, Summer, Vegetarian

An Inspired Trend

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What makes the perfect cupcake? A creation that is both adorable and irresistibly delicious. Cupcakes have become the food industry’s new craze, taking the nation by storm with their portion-sized perfection. Countless bakeries have opened dedicated solely to creating these little cakes, taking their flavor and decorative potential to new heights. When I have to bake for a sizable crowd, I vie for cupcakes; a decision my coworkers wholly support. So when baking for the office’s monthly birthday party, I made a batch that I knew no one would resist: Churro Cupcakes with Dulce de Leche and Cinnamon Whipped Cream.
The term “cupcake” began to appear in publications during the early 19th century, referring to cakes baked in pottery cups and ceramic molds (muffin tins were not widely available). They were often treats enjoyed during tea parties and informal gatherings, with lavish decorations as more of an afterthought of luxury. Today, they have reached a celebrity status in the food world that is impossible to ignore. Sweet, savory, baked, fried – there is no limit to what these little cakes can achieve.
These cupcakes mimic the taste and character of churros – cinnamon fried-dough pastries popular in Spain and Latin America. Churros are often enjoyed with hot chocolate or café con leche, so I decided to fill these cakes with dulce de leche (a personal favorite). Since it was practically 70 degrees outside, I avoided a heavy frosting by topping each with a dollop of sweetened whipped cream. The result was an extremely delicious, utterly adorable cupcake – click HERE to see my recipe for these perfect little treats.
I sought out a fellow musician’s advice for the pairing, and asked my colleague Tom Vignieri – his immediate response: “Well, they weren’t heavy and romantic, but also not too light – I’d say they remind me of Schubert.” I couldn’t have agreed more. Ernst Krenek, a twentieth-century composer, gives the perfect description on Schubert: “a thinking artist with a keen appetite for experimentation.” To say Schubert was a prolific composer is almost an understatement: he composed over 600 songs, 9 symphonies (one unfinished), and a number of operas, sacred works, chamber music, and solo piano works. Such an outpour of music for a man who died at the young age of 31 truly speaks to his remarkable artistry. What better pairing for a dessert that embraces truly inspired styles! I chose the song “Heidenroslein,” or “Rose on the Heath.” The lyrics are from Goethe’s poem of the same name, which tells the tale of a young man whose love has been rejected. Its light character and technical finesse perfectly complement these cupcakes – the recording below is with lyric soprana Barbara Bonney. Enjoy!

http://www.youtube.com/watch?v=HFPpoU9ecZo

Sources Cited:
“Cupcake,” Wikipedia.com
“Franz Schubert,” Wikipedia.com

April 27, 2012Entertaining, Pork, Summer

Well Worth the Wait

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There is a truly beautiful (almost unexplainable) synergy between warm weather and barbecue. As we pack away the last of our wool sweaters, it’s time to unearth all the summertime classics. I personally feel a nostalgic tug when reminiscing on summer cookouts, where everyone had to balance styrofoam plates overflowing with corn on the cob, barbecued chicken and vegetables. I made this particular dish quite some time ago, though better late than never to feature this delicious Slow Cooker Pulled Pork with Sweet-and-Smokey Barbecue Sauce.
The genius of this recipe lies in its simplicity. Granted, the sauce has its own tricks, though the pork’s flavor defies logic. The secret is root beer. You probably don’t believe me, and I don’t blame you – I had my own reservations, yet the result was a beautifully tender pork infused with a touch of sweetness from the root beer. I personally splurged on Stewart’s (a personal favorite) for this recipe.
The original recipe only calls for pork, root beer and barbecue sauce, but I threw in a few extra ingredients for the added depth. After nearly 9 hours of cooking, the pork all but melted, it was that tender! It definitely takes a while, but it is definitely worth the wait! You can use any barbecue sauce, though the included recipe is a guaranteed winner – click HERE to make this amazing barbecue pulled pork! I served these with potato rolls and Classic Buttermilk Coleslaw, which most of my friends chose to pile on top of their pork sandwiches – you can find the recipe for this crunchy slaw HERE.
The patience required to make this mouthwatering meal inspired my musical pairing – Beethoven’s Violin Concerto in D major, Op. 61. Composed towards the end of 1806, the concerto has become a truly iconic work in the violin repertoire. Patience is the name of the game for this concerto. The first movement opens with an orchestral introduction that carries on for nearly 100 bars before the violin entrance – you nearly forget you’re listening to a concerto! The soloist finally emerges, spinning a series of ornamental motifs before settling into the main theme. The second movement captures the listener’s attention through its lyrical essence, suspending time into a realm free of worry or violence. As though waking from a dream, the transition into the Rondo goes without pause. This final movement rewards said patience with its merriment, weaving lively themes within a rich orchestral context. The recording below is with none other than the ingenious Jascha Heifetz and the Boston Symphony – enjoy!

http://www.youtube.com/watch?v=dBv077dSO5A

Sources Cited:
“Concerto in D Major for Violin and Orchestra,” The Kennedy Center
“BEETHOVEN: Concerto in D major for Violin and Orchestra, Opus 61,” San Francisco Symphony

April 17, 2012Chocolate, Cookies/Bars, Entertaining, Quick/Easy, Seasonal, Vegetarian

Easter’s Cutest Traditions

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When you travel as much as I do, you tend to lose track of the various holidays. Fortunately, we’re often bombarded with constant reminders whenever making the weekly CVS/supermarket run (whose shelves are lined with seasonal frippery months in advance). When Easter rolled around, I had a different reminder: my roommate Jenn had decided to give her Artist Diploma recital on Good Friday. She asked me to bring some form of dessert, and it was all too easy to give in to Easter’s colorful traditions with these Mint-Chocolate Birds’ Nests.
I never imagined I would be placing a package of crunchy chow mein noodles into the same camera shot as a bag of Cadbury chocolate eggs…yet here they were – two food products whose chance pairing make an adorable, crunchy delight. The only time I’d ever used chow mein noodles had been as topping for a chicken stir-fry…a far fetch from chocolate. Though labeled as “noodles”, they are actually cracker-like in both taste and consistency. This otherwise bland flavor makes them an easy complement for a variety of dishes.
These are extremely simple to make, and can be assembled in a matter of minutes. The first time I made them was with butterscotch and peanut butter. Looking for a new flavor profile, I added a dash of peppermint extract…and oh my God they were good! The perfect combination of crunch and sweet, these are a quick and easy way to entertain and delight your friends – click HERE to see how to make these adorable treats.
Considering I made these for my roommate’s recital (which was a phenomenal concert!) it was only fitting that the musical pairing be a piece she performed. Her program began with two Good Friday arias, and I chose the first of these for my pairing: “Endlich wird mein Joch” from Cantata BWV 56. Bach composed this cantata in October of 1726 during his time as Cantor at the St. Thomas Church in Leipzig. “Endlich” is one of the more uplifting arias from this otherwise somber cantata, celebrating the “end of suffering”. The translation is as follows:

Finally, finally my yoke
Must again be lifted from me.
Then I shall battle in the Lord’s power,
Then I shall be like an eagle,
Then I shall ascend from this earth,
And soar inexhaustible.
Oh, may it happen yet today!

The joyous tone of the piece perfectly complements these delicious treats, with the lyric “like an eagle” serving as the obligatory literal piece 🙂 She performed the piece with my very dear friend Tim Wilfong singing the baritone line (who did a fabulous job!) The recording below is with oboist Marc Lifschey (one of THE American oboists, according to Jenn) and baritone Mack Harrell. Enjoy!

http://www.youtube.com/watch?v=C_589br3HP8

Sources Cited:
“Cantata #56 ‘Ich will den Kreuzstab gerne tragen'”, Bellingham Festival of Music
“Helmut Rilling interprets Bach Cantatas,” www.drmm.net

March 13, 2012Chocolate, Cookies/Bars, Dairy, Entertaining, Quick/Easy, Vegetarian

Short and Sweet

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There is no lack of desserts when I host an event – tell me 20 people will show, and I’ll make enough for 50. My Oscars Party was no exception. It also gave my creative edge a challenge – as you read in my last post, each dish was paired with a nominated film. Some of the pairings were a bit of a stretch (cocktail wieners with Hugo?), though it was fun to do nonetheless! These were definitely two of the stars from the evening’s spread (as were the films with which they were paired): Mini Chocolate Pies and Black & White Cookies.
For those of you who read the book/saw the movie, it’s no mystery that I paired these Mini Chocolate Pies with The Help (definitely worth seeing if only to understand why this is the case, though it is a great movie). They’re quite simple to make – I purchased several packages of phyllo mini tarts, made a simple chocolate pudding to fill them with and topped each with a dollop of meringue. Your guests will think you put in WAY more effort. Click HERE to see how to make these adorable bite-sized treats.
Black & White cookies are classic, and I had always been curious to give them a try. They were paired with The Artist (a literal pairing, granted) which was hands downs my FAVORITE movie of the year – I practically leapt from my seat every time it won an Oscar. These are more cake-like than your average cookies (thanks to the use of cake flour), and are topped with a thick, glossy icing that takes seconds to make. They were a huge hit at the party, and I imagine they’ll be adored at your next event as well – click HERE to see how to make these sweet classics.
I wanted the musical pairing for these two desserts to acknowledge their “bite-sized” enjoyability – both also compelled my more creative edge. That led me to consider fulfilling works that can also be defined as “short and sweet”; musical novellas if you will. With this in mind what better pairing than Schumann’s Fantasiestücke, Op. 12! Inspired by a collection of novellas by E.T.A Hoffman, the eight pieces within the work capture different the moods and thoughts of Schumann’s dual identities, known as the characters “Florestan” and “Eusebius.” Seeing how both of these desserts brought out my more creative edge, I felt the dreamer in Eusebius would be the best fit and thus chose the first of the eight pieces: “Des Abends” in D-flat major. It’s gentle melody lulls the listener into an ephemeral state of serenity; refuge from the noise and chaos of reality (a similar experience to be had after trying one of the delicious treats in this post). Enjoy!

http://www.youtube.com/watch?v=VNcavAwICR8

Sources Cited:
“Fantasiestücke,” Wikipedia.com

March 4, 2012Appetizers, Chicken, Entertaining, Special Occasion, Spicy, Vegetarian

A Star-Worthy Spread

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The Academy Awards: an evening of glamor where the “who’s who” of Hollywood gather to honor the year’s most celebrated films. For a hostess, it is the perfect excuse to throw a party – but this couldn’t be just any part, it had to be in true Hollywood form: red carpet entrance, formal attire, and of course classy hors d’oeuvres. For this post, I though I would share three of the dishes featured in the extensive spread: Coconut-Crusted Chicken Tenders, “Eggstremely Good” Deviled Eggs, and Fiery Jalapeño-Bacon Bites.
It’s worth mentioning that I created appetizers to pair with each of the various film nominees. These chicken tenders, for example, were grouped with The Descendants: a film starring George Clooney that takes place in Hawaii. Though simple in concept, the flavor of these was extraordinary (and a wonderful twist on the standard breaded variety). They can be served with any dipping sauce, though sweet chili sauce works quite beautifully – click HERE to see how to make these tasty chicken tenders!
I think deviled eggs have received a bad rep as the appetizers found at any and every gathering, devoid of flavor and character. In reality, they provide the perfect canvas for creativity: wasabi, curry, even smoked salmon are all flavors to try! On top of that, they are great for large parties (budget-friendly!) and such an elegant addition to any affair. I paired these with the film Extremely Loud and Incredibly Close (as their title suggests).
While deviled eggs are a classic, a solid foundation is vital to their success which, of course, starts with boiling. Too often are we plagued by hard-boiled eggs with gray, chalky yolks. Yet there is a trick to guarantee a perfectly cooked center every time – removing the eggs from the heat once the water reaches a boil. I was apprehensive of this method at first glance, though it is utterly foolproof. Click HERE to see the recipe for these “eggstremely good” bites!
These aren’t just spicy…they are downright addictive. Who would have thought the simple trio of jalapeño, cream cheese and bacon could have so much moxie? Warning: you will NOT want to stop eating these once you’ve started…a fate many of my guests fell victim to. I paired these with the film Girl with a Dragon Tattoo given their dangerous, “fiery” appeal. I guarantee these WILL be the star at your next event – click HERE to see how to make these addictive bites.
Movies are an addictive diversion: the excitement, the passion, the humor – it compels us to buy tickets or press play time and time again. With that in mind, I wanted a piece that truly captured the energy of the “movie magic”; a piece that pulls you in, and has a palpable, compelling story. Funnily enough, I was only recently introduced to this work, yet it is the ideal match: Poulenc’s Sonata for Violin and Piano. Composed during the German occupation of Paris, the piece is replete with passionate energy. It is dedicated to Federico García Lorca – a Spanish poet assassinated during the Spanish Civil War. The first and third movements are driven by a dark, potent energy that bring listeners to the edge of their seats, while the second evokes a deeper emotion for which we have no words (though Lorca does, with Poulenc attaching the following quote by the poet to said movement: “The guitar makes dreams weep”). The following recording is with violinist Josef Suk – enjoy!

http://www.youtube.com/watch?v=o41e7qcSwSw

Sources Cited:
“Program Notes – WPAS: Itzhak Perlman, violin and Rohan DeSilva, piano,” Strathmore.org

February 4, 2012Beef, Entertaining, Seasonal

A Dish of Epic Proportions

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Despite my endless rhetoric on the difficulties with cold weather, winter does allow me to indulge in some of my favorites: hot tea, fuzzy socks, curling up by a fireplace, and of course, rich and hearty stews. When I decided to invite some friends over for dinner, it just so happened to be one of those bone-chilling evenings that begged for a rich meal. I had been dying to make a seriously good chili for a while, and this was the golden opportunity. Ladies and gentlemen, let me introduce you to the godfather of all chilies: Slow Braised Chili con Carne.
Chili con carne (chili pepper with meat) is a stew meant to be thick and hearty. Most standard chilies use ground beef, but this one calls for whole chuck. The difference is undeniable, and the payoff is unbeatable. For the “chili” part, there were no less than THREE different varieties, all pureed into a sinfully spicy mix that is added to the pot at one’s own discretion (my personal taste used practically all of it).
While the standard ingredients were phenomenal, it was the two “B’s” and “C’s” of the recipe that set this chili apart: Bacon and Beer, Coffee and Chocolate. For those of you thinking that I’m utterly insane, I cannot emphasize how much you will fall in love with the chili. The bacon is an obvious plus (everything’s better with it), while the beer helps to tenderize the chuck. The coffee intensifies the meat’s flavor (yet is indiscernible itself), while the chocolate (added at the very end) provides a beautiful depth. The result is one of the richest, most delicious chilies you will ever try (there were no leftovers, not even a bite) – click HERE to see how to make this epic stew.
As I mentioned earlier, this is an epic chili. It embodies a number of flavors, yet manages to transform them into an intoxicating whole. This immediately called to mind the term Gesamtkunstwerk, German for “total work of art.” This was an aesthetic pioneered in opera by the German composer Richard Wagner. Wagner embraced the rich textures and harmonies of large-scale works, coupling visual and dramatic elements with his music to augment the overall experience. For this particular dish, I chose the Ouverture from Wagner’s Der fliegende Holländer – an opera based on the legend of a man doomed to sail the oceans for all eternity until he finds true love. Like the legend, this dish requires a great deal of patience and time – its richness also perfectly complements the complexities of Wagner’s scoring for the work. The recording I’ve included is with the Chicago Symphony Orchestra under direction of Sir Georg Solti – enjoy!

http://www.youtube.com/watch?v=6nc69Pp2MgM

January 29, 2012Entertaining, Fruit, Special Occasion, Vegetarian

An Unexpected, Delicious Medley

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Dessert tends to be the dish that my friends have come to expect in my home, an expectation I undoubtedly fostered given my endless creation of sweet treats. From cakes to cremes, I seem to always being looking for the next-best-challenge on my dinner parties’ grand finales (it should be noted that I have never set foot in the dessert restaurant Finale given my personal standards, though I’m sure they’re fabulous). For this meal, I just happened to have a GIANT bottle of Moscato that my friend TJ had brought over. Being more of a Chardonnay gal, this was bound to become a dusty relic in my pantry, so I had to find a use for it. Best way to get rid of an excess amount of liquid? Poach or Braise. Since this was dessert, the former option was the winner, and I went with Poached Pears in Honey and Cinnamon Syrup.
Using Moscato in a dessert is quite appropriate given its characterization as a “sweet dessert wine.” It is from the family of vines Muscat, allegedly one of the oldest grape species in the world that is also cultivated for table grapes and raisins. The “dessert” varietals are either harvested once fully ripe (even overripe) or fortified with a distilled beverage (such as brandy). These two methods guarantee that the resulting wine will possess the fullest sweetness of the grape. As I mentioned above, I’m drawn to whites with an oaken or buttery taste, so finding a way to use this bottle was a huge relief.
These poached pears were undeniably gorgeous, beautifully shaped and covered with flecks of vanilla bean. It also creates a beautiful reduced sauce that would have been a shame to waste it…so I baked a cake (surprised?) The cake was Dorie Greenspan’s favorite butter cake, which you can find the recipe for HERE (I’ll do a more in-depth post on this cake at some point – it is AMAZING!) The cake was the perfect sponge, making this already-elegant dessert even more ridiculous. I served them with a few scoops of French Vanilla ice cream – my friends were practically licking the bowl clean. Whether you’re looking to use an unwanted bottle of Moscato or can’t stand the thought of NOT making this dessert in the next 24 hours, you can find the recipe HERE.
Poaching pears and moscato is not a combination many would consider, yet the end result is stunning. That led me to a piece with instrumentation that, though unusual, has a beautiful result: Charles Ives’ The Unanswered Question. There are three layers to this piece, each represented by a separate set of instruments: a solo trumpet consistently asking “The Perennial Question,” a woodwind quartet on a quest for “The Invisible Answer,” and an offstage string quartet who represent “the Silences of the Druids—who Know, See and Hear Nothing.” The intermittent trumpet calls are like “flecks” of vanilla throughout, with the winds bringing a marked presence to an otherwise still environment (much like the moscato to the pears). The recording below is with Leonard Bernstein and the New York Philharmonic – enjoy!