Category Archives: Entertaining

Beef, Entertaining, Holiday, Seasonal, Special Occasion

A Festive Feast

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Christmas dinner – a meal nearly as stressful as its Thanksgiving precedent. The setting: a cozy apartment in sleepy Bensalem, Pennsylvania. Cast of characters: my mom and stepdad, my sister Sarah, and her boyfriend Grant (the latter three possessing a strong appetite for southern-style food). With all of its familial expectations, a great amount of pressure is placed on the designated chef for Christmas dinner. Being the crazy person I am, I (naturally) volunteered to be said chef. Though I was only cooking for four other people, I knew this meal had to be an outstanding occasion for all parties involved. Avoiding the hackneyed honey-baked ham or roast turkey, I decided to go with a more humble, hearty feature: Spice-Rubbed Roast Beef Tenderloin with Red Wine Gravy.
History doesn’t delegate a specific type of game or meat for the holidays – goose, turkey, oysters, ham, pot roast, pheasant, suckling pig, fish, and more have graced Christmas tables around the globe. These dinners tend to reflect more extravagant renditions of traditional cuisine, celebrating family and faith with a bountiful feast. American traditions most closely reflect those of the UK: a roasted entree paired with ample side dishes, including mashed potatoes, roasted squash, braised greens, cookies and pies, etc.
While I relish experimental menus, I went with a  traditional one for this dinner. I managed to sneak in a few unconventional touches to the tenderloin. For the gravy, it relies on a red wine reduction that is brimming with flavor. You can opt to keep the aromatics (shallots and mushrooms respectively), though I followed the recipe and discarded them for a smoother sauce.
The meat itself is spiced with fennel, caraway and thyme – the latter is arguably a beautiful pairing for any rich meat, yet the fennel and caraway gave the meat an aromatic depth unlike any I’ve experienced. As you can tell, we went for a rarer cut, yet roasting times will vary depending on your personal preference. Regardless, I can guarantee this recipe will create a beautiful centerpiece to your Christmas dinner – click HERE to see how to make this flavorful roast.
Kale is endorsed as one of the healthiest greens available to consumers today…this recipe is perhaps not the healthiest realization of the green’s potential, yet it is pretty darn amazing. I mentioned my Georgian sister was present – the bitter edge of kale was a far-fetched bet with this one. So I chose a recipe that would appeal to her “Southern roots” with Southern-Style Braised Kale.
What makes is Southern? Bacon. The remarkable thing about this seemingly simple ingredient is it can truly be a chef’s secret weapon – a dish can go from sophomoric to superb. This recipe is a standard for collard greens, but proved to be remarkably successful with kale. To see how to give kale a “southern touch,” click HERE. We also served basic mashed potatoes and a personal favorite of mine, Orange & Fennel Salad with Citrus-Shallot Vinaigrette (recipe can be found HERE).
The musical pairing for this meal may seem cliché, yet it was too perfect: Tchaikovsky’s The Nutcracker (especially considering I had just seen it at the Boston Ballet). While its original premiere in 1892 wasn’t markedly successful, it has since become one of the most celebrated works by the composer. Its themes are recognizable by nearly anyone (particularly The March and Sugar Plum Fairy), and no Christmas would be the same without it. Its variety of characters and themes pairs all too well with the colorful, unique traditions of Christmas dinners across the globe. I hope all of you had a beautiful holiday season, and wish you the happiest New Year – enjoy!

http://www.youtube.com/watch?v=vP5oVMvYHBs

Sources Cited:
“Christmas Dinner,” Wikipedia.com
“The Nutcracker,” Wikipedia.com

Chocolate, Cookies/Bars, Entertaining, Holiday, Nuts, Peanut Butter, Seasonal, Vegetarian

Crooning for Christmas Cookies

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I should start this post by saying Merry Christmas!!! There really is no such thing as too many cookies, especially during the holiday season. Everyone from children to Santa Claus relish these seasonal treats, and Christmas morning just wouldn’t be the same without the smell of freshly baked goods lingering in the air. As you can glean from my previous posts, my baking skills have been amped to the max for the past several weeks. While cutouts are a staple of the season, Thus, the cookie chronicles continue with a pair of recipes that are out-of-this-world amazing – boozy Rum Balls and irresistible Peanut Butter Balls (or Buckeyes).
Considering these are no-bake cookies, many assume that rum balls will knock you off your feet after just a few bites. Though it’s true that the rum isn’t “baked out”, it’s highly unlikely that you will feel the effects of the alcohol. That being said, I do add a “touch” more to mine (including a splash of Kahlua for added depth). The two must-have ingredients for rum balls are chocolate and rum (naturally), while the remaining add-ins can vary. Most recipes call for crushed biscuits, ground nuts, and a binding ingredient of some kind (jam, corn syrup, etc). Though many imagine these cookies as an American tradition, they are enjoyed across the globe: from Australia to Canada to Denmark! I can guarantee that you’ll love these boozy treats – click HERE to make these treats a holiday tradition in your home!
The combination of peanut butter and chocolate will rarely disappoint – you will be disappointed, though, to discover that these will be the first cookies to disappear from your holiday spread. These mouthwateringly delicious treats are, according to my coworker David, practically gourmet versions of Reese’s Peanut Butter Cups. They are SO easy to make, yet the chilling time does require a labored patience while waiting to eat one. The state of Ohio calls these “Buckeyes,” leaving the tops without chocolate to resemble the nut of the Buckeye tree (Ohio’s state tree). They have naturally become a football tradition for the Ohio State Buckeyes. If you love Reese’s, then I promise these are for you – click HERE to discover the easiest, most delicious holiday cookie you’ll ever find!
As you have read, both of these recipes create cookies that are irresistibly delicious – despite their bite-sized form, they are both rich, decadent cookies. Last night I attended a Christmas Eve service and discovered the perfect pairing – Poulenc’s O Magnum Mysterium (O Great Mystery), from his Quatre Motets pour le Temps de Noël. The text is a responsorial chant from the nocturnal Matins of Christmas – the prayer service that is celebrated at midnight on Christmas Eve. The work is sung a cappella, yet is filled with rich, touching harmonies that reach right into your soul. I’ve included a recording of the Robert Shaw Festival Singers – I hope you enjoy it, and Happy Holidays everyone!!!

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

Sources Cited:
“Rum Ball,” Wikipedia.com
“Peanut Butter Balls,” Joy of Baking

Cookies/Bars, Entertaining, Holiday, Seasonal, Vegetarian

Tis the Season to be Baking!

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For a baker, the Holidays mean stocking your pantry with more flour and sugar than you could ever know what to do with,  just to be prepared. I often bake a variety around this time, from your standard cut-out cookies to decadent truffle-like treats. I hosted a holiday party this past weekend – the company was cheerful, the setting was festive, and the spread was epic. Perhaps the most noteworthy installment was the cookie-decorating station: rich cream cheese frosting with a myriad selection of sprinkles and candies were set out as toppings for adorable Gingerbread Men and Cut-Out Sugar Cookies.
Cutout cookies are a Christmas classic, giving bakers everywhere an edible palette for colorful icings and candies. The traditions dates back to 13th-century Germany with Lebkuchen. This style of cookie (very similar to gingerbread) is a refined delicacy in German culture, boasting intricate shapes and designs. Gingerbread itself can be traced back even further, appearing in Europe in the year 992! Though both cookies are spiced, Lebkuchen is made with honey while gingerbread relies on treacle (or molasses). The first recorded instance of gingerbread being shaped as “men” appears with Queen Elizabeth I, who would present distinguished guests with gingerbread likeness of themselves.
These gingerbread men were absolutely perfect! The recipe recommends making the dough ahead of time to allow both the flavor and texture to develop, which I strongly second. I used blackstrap molasses, When rolling out these cookies, be sure to have a bowl of flour on hand (I just had an entire bag) to prevent the dough from sticking to the rolling pin or the surface. As I mentioned before, I paired these with cream cheese frosting, though feel free to use whatever style you prefer (royal icing is a favorite) – click HERE to see how to make these traditional treats!
I’ve made a number of sugar cookies in the past, but these were by far THE best I’ve ever made! There are several ingredients that help set these cookies above the rest. The first is the addition of cream cheese as a binding agent – the result is a sturdier dough that is SO much easier to work with than an all-butter dough. The second factor is the medley of flavorings – while vanilla extract is standard, these cookies achieve an almost-fruity contrast with the additions of almond extract and lemon zest. Best part of all, the dough can be frozen for up to 3 months if needed! I rolled out the dough a week before the party, stored it between sheets of parchment paper and froze it. I highly recommend these, and can guarantee they will become a new tradition in your household as well – click HERE to see how to make these stunning cut-out classics!
You can already guess that a pairing for traditional Christmas cookies deserves a traditional Christmas tune – so naturally I went with a piece that plays in every pops concert, Macy’s, and in every holiday broadcast: Sleigh Ride, by Leroy Anderson. In fact, the American Society of Composers, Authors and Publishers [ASCAP] claims the light orchestral work has routinely been within the top 10 songs performed (worldwide) during the holiday season. Steve Metcalf, author of Lero’s biography, states that “‘Sleigh Ride’ … has been performed and recorded by a wider array of musical artists than any other piece in the history of Western music.” The piece was first recorded by the Boston Pops, which is why I thought it appropriate to include a recording with that orchestra – enjoy!

http://www.youtube.com/watch?v=OATi34PKNPw

Sources Cited:
“Christmas Foods,” FoodTimeline.org
“Sleigh Ride,” Wikipedia.com

Cheesecake, Cookies/Bars, Dairy, Entertaining, Holiday, Nuts, Quick/Easy

A New Take on Holiday Traditions

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For my family, the menu for Christmas dinner practically mirrors the cover of a “Good Housekeeping” holiday issue: creamy mashed potatoes, garlicky spinach, a juicy beef tenderloin, freshly baked cookies – the works. So when my roommate Jenn Berg offered to cook a meal with her take on tradition, you can imagine my surprise when she brought home a giant stack of tortillas and several pounds of ground beef. My Texan roomie was making her famous enchiladas, and I quickly understood why this could become a beloved tradition. She asked me to cover the desserts, and I made two that would make any Texan proud: Mexican Wedding Cakes and Sopapilla Cheesecake.
What’s interesting about Mexican Wedding Cakes is while the recipe is old, the name is fairly new. They are closely related to jumbles, a recipe dating back to the Middle Ages. They appeared in Russian culture around the 18th century as sweet confection in tea-sharing ceremonies. This tradition gave them the name Russian Tea Cakes – the shift to its current name has no evident impetus (though rumor has it the Cold War may have played a key role in the change).
These are easily my favorite cookie – they are basically bite-sized pillows of nutty, sugary goodness that are all-too-easy to make. Their lightness comes from using confectioners’ sugar in lieu of regular, and the addition of ground nuts give them a contrasting texture that is irresistibly perfect. While still warm, they are then tossed in confectioners’ sugar – genius! I can guarantee you will make these a Christmas tradition for it will be love at first bite – click HERE to see the recipe for these addictive cookies.
Sopapillas are another Berg Family tradition. They are essentially fried pastry squares that are served warm with honey and/or confectioners’ sugar. I wasn’t fully certain I’d be able concentrate on deep frying after a long day’s work, so I sought an alternative; that’s when I happened upon this recipe. Cheesecake is a Christmas tradition for my family, so this twist felt all too appropriate. I’ll admit, I was initially apprehensive about this recipe: crescent dough, cream cheese and melted butter? Sounds like a gooey mess out of context. The verdict: this cake is ridiculous. I guess you can credit the butter, but the dough does achieve a flaky texture emulating its sopapilla intention. It’s extremely easy to make, and yet still can bring anyone to their knees with its cinnamon-sugary goodness – click HERE to see how to make this unique twist on cheesecake.
I wanted a pairing the embraced the fun, unique take on tradition, so I chose Danzón No. 2, by Arturo Márquez. A celebrated Mexican composer, his works draw significant inspiration from the traditional styles and rhythms of his culture. In terms of Mexican contemporary music, this piece is one of the more venerated among orchestral repertoire (much like these two desserts will be in your baking repertoire!). I’ve included one of the more famous recordings  of this work – Gustavo Dudamel and the Simon Bolivar Orchestra. Enjoy!

http://www.youtube.com/watch?v=3vwZAkfLKK8

Sources Cited:
“Russian Tea Cake,” Wikipedia.com
“Food Timeline: Cookies, Crackers, & Biscuits,” FoodTimeline.org

Appetizers, Cheese, Entertaining, Special Occasion

A Dish That Will Make You Melt

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I don’t know if I’ve mentioned this, but my cold weather tolerance is not built for the Northeast. Alas, here I am – a southerner with a surplus of scarves and mittens – prepping my mental sanity for the cold, dark months to come. Thank God for the onslaught of rich, warm recipes of the season – meaty stews, creamy soups, rich casseroles, etc. Tis the season for eating (no regrets!) and spending time with friends and family enjoying it! Thus my good friend Sev (a clarinetist) unearthed his cast-iron caquelon to melt a ridiculous amount of cheese for a Swiss Fondue that is to die for!
As a native Swiss, Sev’s approach to fondue is far more serious than what most American households have become accustomed to (i.e. prepackaged fondues and queso look-alikes). He only uses quality ingredients, has specific standards on cookware and utensils, and prepares the dish by sight and feel. Gruyère (NOT Swiss Cheese) is the key to this dish. To demonstrate how much the Swiss value their Gruyère, it was recently given the certification Appellation d’origine contrôlée (French for “controlled designation of origin”). As a result, Gruyère from Switzerland (and France, to some degree) must meet certain standards of production and “affinage” (French for “maturation”). Locations for this aging must be cellars with climates similar to natural caves (obviously caves being the ideal) – this ensures control over the levels of temperature and humidity. The affinage can take anywhere from 2 to 10 months, with the flavor and color achieving greater depths the longer it ages.
Derived from the French term “fonder” (meaning “to melt,” in French), the earliest recipe for fondue dates back to 1875 as a national dish of Switzerland. It was a classic peasant dish as a way to use up leftover cheese during the cold, winter months. Fondue was a way for friends and family to come together and enjoy a single dish, and it has since come to serve as a symbol of unity to the Swiss. Bread is the traditional accompaniment, but I love to include fruits and vegetables. At the end of the day, the art of fondue is not by precision but by feel – knowing the right consistency, temperature, and adjustments to make are all part of the technique. That being said, this recipe is a great place to start (and will be ten times better than those prepackaged varieties, trust me) – click HERE for Sev’s authentic approach to making a great fondue.
Fondue, as an export of Switzerland, is adequately associated with the rustic mountain life of its native consumers. This led Sev to recommend the following: Richard Strauss’ Eine Alpensinfonie (An Alpine Symphony), Op. 64. This work illustrates an eleven-hour journey, from dusk till dawn, spent trekking an Alpine mountain. It is the largest and last of Strauss’ tone poems; it is also considered to be his most popular. The composer had a great passion for nature, and took inspiration for the work from his own experiences as a boy. This past summer, Sev and I drove to New Hampshire with our good friend Danny to hike Mount Washington – out of necessity, we listened to this piece on the drive home. The recording I’ve included below is with Andrè Previn & Vienna Philharmonic Orchestra (the movements of the “journey” are listed in the video’s description) – I hope you enjoy!

http://www.youtube.com/watch?v=vnvuMc_4pvg

Sources Cited:
“Gruyère,” Wikipedia.com
“Fondue” Wikipedia.com
“An Alpine Symphony” Wikipedia.com

Cookies/Bars, Entertaining, Quick/Easy, Vegetarian

A Smile for the Day

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There is something perfectly adorable about cookies. Fresh out of the oven and paired with a glass of milk, they can be the perfect way to relax at the end of a tough day at work. They are also an ideal dessert for large gatherings (cakes tend to be too complicated, trust me on that one). A group of friends gathered for an evening of music and food the other night, and I thought cookies would be the perfect complement. I wanted cookies that were both fun yet simple, so decided to bake Chocolate Snickerdoodles and Chewy Peanut Butter Cookies.
I have to be honest: the main reason I baked these is because I love saying “snickerdoodle.” It’s one of those words that you can’t help but smile after saying it. Allegedly the name is of German origin, as a corruption of the word Schneckennudeln (which means “snail noodles”…still smiling after this). The original version of this recipe is a basic sugar cookie rolled in cinnamon sugar. I saw this chocolate version in an issue of Food & Wine I picked up at the airport, and knew I had to give them a shot – click HERE to see the recipe for these chocolatey treats.
Peanut butter cookies are a classic, and rarely fail to please. Basically a sugar cookie enriched with peanut butter, they are extremely simple to make. The practice of “cross-hatching” these with the tines of a fork dates back to 1933, with the edition of Pillsbury’s Balanced Recipes. The result gives the cookies a more aesthetic appearance – upping their “cute appeal,” if you will. I’ve tried peanut butter cookies with a number of add-ins, but the simple classic can never be topped – click HERE to see the recipe for this all-time favorite.
Cookies are always a fun project – not only do they make your house smell amazing, but they can be made with a few ingredients and minimal effort. That led me to a piece I found by chance: Three Preludes, by George Gershwin.  These are your typical Gerswhin, filled with jazzy appeal and spirit. Originally for piano (and premiered by the composer himself), they have since been transcribed for a number of solo instruments. The way I came across this set was by doing a YouTube search on the virtuoso Jascha Heifetz. I found the works so charming that I knew I had to pair them on this blog. I hope these will also bring a smile to your day – enjoy!

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

Sources Cited:
– “Snickerdoodle,” Wikipedia.com
– “History of Cookies,” WhatsCookingAmerica.net
– “Three Preludes (Gershwin),” Wikipedia.com

Entertaining, Pork, Roasted, Special Occasion

A Heroic Feat

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When I first received my October issue of Bon Appétit, I stared at the cover photo for a solid 5 minutes – somehow, I needed to make this dish. Fast forward 3 week: I’m visiting with my parents and that same issue sits on their coffee table, further enticing my culinary drive. I walked into the kitchen and was nearly floored when I saw that they had almost every ingredient needed for this dish on hand! While it was by no means a walk in the park, this Prosciutto-Wrapped Pork Loin with Roasted Apples was a huge hit!
This was the first time I tackled a whole pork loin, much more stuffing one! Butterflying the pork is arguably the most challenging step in this recipe – the magazine likens the process to unrolling a carpet, which actually helped me visualize what to do pretty well. After butterflying the pork, you then get to go to town with a meat mallet to get the pork to an even thickness – for those of you harboring frustration and/or anxiety, here’s a step for you!
I took some poetic license on the filling. I knew I wanted to used dried mushrooms, but the store only had dried portobello mushrooms (instead of porcini). We also had SO many fresh apples at the house that I nixed the dried apple request and went for fresh Fuji apples. While I love kale and the earthy quality it brings, we had beautiful fresh spinach – yet another easy substitute for what I had on hand. I did include the brandy, at least 😉 Regardless of time or effort, the result is absolutely fabulous: juicy pork with a sweet & savory stuffing, all “gift-wrapped” in crispy prosciutto. Hungry yet? I served this dish with a simple salad and mashed sweet potatoes – click HERE to see how to make this elegant dish!
I originally had no idea how I would be able to pull off such an elaborate recipe – such a “courageous” risk drew my pairing to (the somewhat obvious) tone poem Ein Heldenleben (A Hero’s Life), by Richard Strauss. Typical of a tone poem, the movements are played without pause (much like this recipe made me nervous to take one). It is considered to be one of Strauss’s finest works in utilizing the full potential of the modern orchestra, giving “flavor and depth” to every moment and part. Additionally, much the way that I am giving myself a “pat on the back” for accomplishing this meal, it is rumored that Strauss may have been referring to himself as the “hero” portrayed in the work (if only somewhat). The recording below is with Seji Ozawa conducting – enjoy!

http://www.youtube.com/watch?v=UHoRPnrG-44

Sources Cited:
“Ein Heldenleben, Op.40,” The Kennedy Center

Chicken, Entertaining, Quick/Easy, Vegan

Food for the “Starving Artist”

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Perhaps I’m old-fashioned, but I prefer to be surrounded by lots of people when serving good food. What’s the point of creating a masterpiece if it can’t be enjoyed by others? This need for expression is a quality I can blame on my musical training 🙂 Yet sometimes a group can become much bigger than anticipated, and what was supposed to be 5 people suddenly turns into 10. It’s times like this when I seek recipes that give the most bang for the buck, and the May 2011 issue of Cooking Light had just the answer: Maple-Mustard Chicken Thighs.
I can almost guarantee that 90% of the ingredients for this marinade are currently sitting in your pantry (I’m not counting those who only eat microwaveable meals, naturally). This is a fantastic sauce, with the perfect balance of sweet and spicy. I’m also a firm believer in chicken thighs as they are less costly and more tender than chicken breasts, so this meal was bound to please – click HERE to learn more about this budget-friendly and amazingly delicious dish! I served these with a side of Leek and Potato Soup that was quite flavorful (and vegan!) – click HERE to see the recipe for this dish. 
I couldn’t help but pair this meal with (for the second time in a row) a piece by Mozart. The concept of the “starving artist” is famously affiliated with Mozart, and his works are arguably staples of the classical repertoire (much like the ingredients of this dish are “pantry” staples themselves). When discussing Mozart’s hardships, his Requiem is more often than not central to the conversation. This meal was very good, but far too modest to pair with such an exalted work. That led me to the gorgeous motet Ave verum corpus in D major, K. 618 (which many believe to be a precursor to the Requiem). Under 50 measures in length, it is orchestrated for choir, string orchestra and organ. The beauty of this piece is how it attains depth through tranquility, and can reach right into the soul. I’ve included a recording featuring the choir and orchestra of Bayerischer Rundfunk(Bavarian Broadcasting) with Leonard Bernstein conducting – enjoy!

http://www.youtube.com/watch?v=6KUDs8KJc_c

Sources Cited:
“Ave verum corpus (Mozart),” Wikipedia.com

Appetizers, Cheese, Entertaining, Quick/Easy

The Irresistibility of Cheese

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While I’m not the biggest fan of a “European” dinner (basically eating later than 8 or 9pm), I find they are becoming more common in my social circles. As a hostess, you can guarantee that at least half of your guests will be craving some type of comestible before then, especially if you are serving wine or beer ahead of time. Enter the saving grace of the hors d’oeuvre: a time-honored tradition that has relieved many a host from rushing to finish a meal. I attended a dinner this weekend and offered to provide the appetizer course. Knowing that there are few who can resist a good cheese dish, I made adorable Caprese Salad Skewers with Saba Dressing and a creamy Brie en Croute.
Let’s start with the skewers (the more innocent of two): caprese salad is a wonderful dish on its own, but what really made this shine was the Saba dressing. My initial intention had been to make a reduced balsamic, yet our host introduced to this gourmet item. Made from the same grape (Must) as balsamic vinegar, Saba is reduced over an open flame in copper kettles to a thick, sweet syrup and is then aged for FOUR years! Reduced balsamic vinegar can easily be substituted, but this stuff is UH-mazing!
These skewers are SO simple, and pack a lot of flavor in one bite! You can get creative with this combination and add other flavors, such as olives for a Mediterranean flair or cheese tortellini for a more filling dish. The dressing can also be modified, from a more subtle red wine vinaigrette to a spicier  lime-pepper glaze. Assemble them as close to serving as possible so the ingredients maintain a fresh, colorful look – click HERE to see how I made these bite-sized delicacies!
Baked brie is undeniably a seductive dish, and I use that word very rarely when it comes to food. The jeweled fillings of jams and dried fruits, combined with a toasted crunch from the almonds, make for a beautiful aesthetic. But it’s when you take that first slice after removing the oven that your guests will “melt” at the sight of the creamy, rich brie. This is also a very easy dish to make, and the flavors (once again) can be changed to your liking (sweet or savory!) – click HERE to learn how to make this irresistible appetizer.
Both of these appetizers are classics, and I wanted to pair them with a classic piece: Mozart’s Clarinet concerto in A major, K. 622. Written in 1791, this work is renowned for showcasing the delicate yet lively character of the clarinet. The interplay between the clarinetist and the orchestra is quite remarkable, acting as more of a conversation rather than just a soloist with accompaniment. This reciprocity beautifully mirrors the above dishes, where every element and part counts in the ultimate taste. The recording I’ve included below is with clarinetist Martin Fröst, and essentially cuts the opening orchestral tutti (which is nearly 60 measures long) to just before the soloist’s entrance – this is personally one of my favorite Mozart concertos, and I hope you enjoy it just as much!

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

Sources Cited:
“Clarinet Concerto (Mozart),” Wikipedia.com