Dining to music

January 16, 2008 07:47 am

— The OSU Friends of Music Spring Musicales to be held Feb. 3 and Feb. 10 will feature special foods and recipes that will complement the performances of faculty and students from the OSU music department.
For the past 10 years, Friends of Music’s Musicales proceeds have assisted students and music faculty projects in the OSU music department. The per-person cost of attending a musicale is $50, $45 of which is tax deductible. Reservations may be mailed or walked into the OSU department of music, Room 132 Seretean Center, and are honored on a first-form-to-arrive basis. The deadline for seating reservations is 4 p.m. on Jan. 25.
The “Fabulous Fifties” musicale on Feb. 3 will feature a festive menu of heavy hors d’oeuvres and sweets. Hosts Judy and Larry Hoberock share their hospitality and home with performers April Golliver and Igor Karaca. They will present a program of 1950s tunes like “Love Me Tender” and “I Could Have Danced All Night.”
The menu, chosen from an authentic 1950s cookbook, will include signature ’50s fare like shrimp with remoulade sauce, beef kabobs, curried meatballs and cucumbers with salmon.
Co-hosts are Dr. Jon and Nancy Patton, Bill and Barbara Dunn and Afshin and Homa Ghajar.
On Feb. 10, hosts Linda and Calvin Anthony, with co-hosts Dr. Jim and Ann Halligan, Dr. Cindy and Dr. Joe Alexander and incoming OSU President Burns and Ann Hargis, will open their home to sounds of “Classical Elegance.” Performers pianist Heather Lanners and oboist Julie Combs will present a varied program of familiar and entertaining works.
The menu will feature beef bourguignon, American style, and baked rice with almonds.
Also on Feb. 10, in the home of Jim and Annette Berry, violinist Laura Talbott and bassist George Speed will perform works that will play upon “Heart Strings.” Co-hosts Ava and Lynn Osborn, Lynn and Ken Case and Charles and Carol Headrick have planned a menu involving chocolate cheesecake bars and coconut cupcakes.
Completing the Feb. 10 weekend is a celebration of “Progressive Duets” that feature homes of hosts Dr. Gil and Mary Emde and Professor Mark and Betsy Lawlor. Duets for one piano and four hands are on the program, performed by Dr. Zarina Melik-Stepanova and her students. In keeping with the themes of “love duets” and “hearts and flowers” for Valentine’s Day, the menu will include strawberries dipped in chocolate, a chocolate fountain and other treats served in both homes.
Beef Bourguignon, American Style
4 slices bacon
3 pounds lean boneless beef, cut in 1 inch cubes (as tender as your purse permits)
1/2 10-1/2-ounce can beef bouillon
1 tablespoon tomato paste
1/2 teaspoon leaf thyme
1 teaspoon salt
Freshly ground black pepper
1 bay leaf
2 cloves garlic, minced
2-3 cups good dry red wine
12 small boiling onions
1/2 pound fresh mushrooms, chopped, or 1 4-ounce can mushrooms, drained, reserve liquid
Butter
Minced parsley
Simmer bacon in water for 10 minutes; drain, dry well. (This eliminates the smoky flavor.) Cut in 1/2-inch pieces. Place in heavy skillet and fry until crisp; transfer bits to heavy flameproof casserole.
To fat left in skillet, add a little oil if needed; heat, then brown beef on all sides. Do this in single layer if possible, or use two skillets if necessary, as meat should not be crowded and should brown thoroughly. Transfer meat to casserole, deglaze skillet with a little wine (swish it around, to save small crusty bits); pour into casserole.
Add beef bouillon, tomato paste (remainder may be put in container and frozen for later use), thyme, salt, pepper, bay leaf and garlic. Pour in enough wine to almost cover meat. Place casserole over direct heat, bring up to simmer, cover and bake at 300 degrees for 3-4 hours or until meat is tender, basting occasionally. If liquid cooks down, add more wine, bouillon, or liquid from canned mushrooms.
While meat cooks, prepare vegetables. Peel onions (cut small cross in stem end to prevent coming apart in cooking) and simmer in beef broth (a bouillon cube and hot water will do) until tender, about 20 minutes. (If fresh onions are not available, use canned ones; rinse well and saute a minute or two in a little butter.) Reserve cooking liquid from onions.
Saute fresh mushrooms in tablespoon or two of butter for 3-4 minutes. (If using canned mushrooms, drain, reserving liquid, and saute in butter for about 2 minutes.)
When meat is done, drain off gravy into saucepan. Add liquid from cooking onions and any leftover mushroom liquid. If fat appears on surface, skim it off; boil gravy down for about 5 minutes. Thicken with paste made by creaming 1 tablespoon butter with 1 tablespoon flour; gradually blend a little of hot liquid into paste, then pour back into gravy. Check seasonings.
Combine meat with onions and mushrooms; pour gravy over all, heat thoroughly about 5 minutes. Sprinkle minced parsley over top.
Serves 6.

Chocolate Cheesecake Bars From Food Network Kitchens
Crust:
20 chocolate wafer cookies
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/2 teaspoon ground coffee beans
1/4 teaspoon fine salt
Filling:
8 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, room temperature
2/3 cup sugar
1/2 cup sour cream
2 large eggs, room temperature
Glaze:
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon light or dark corn syrup
2 tablespoons sour cream, room temperature
Preheat oven to 350 degrees F. Line 8-inch square baking dish with foil.
For crust: Process chocolate wafers in food processor with butter, sugar, coffee and salt until fine. Evenly press crust into prepared dish, covering bottom completely. Bake until crust sets, about 15 minutes.
Meanwhile, make filling. Melt chocolate. Blend cream cheese, sugar and sour cream together in food processor until smooth. Scrape down sides as needed. Add eggs and pulse until just incorporated. With food processor running, pour chocolate into wet ingredients and mix until smooth.
Pour filling evenly over crust. Bake until filling puffs slightly around edges, but is still a bit wobbly in center, about 25-30 minutes. Cool on rack.
For glaze: Put chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in microwave at 75 percent power until melted, about 2 minutes. Stir ingredients together until smooth; add sour cream. Spread glaze evenly over warm cake and scatter crushed candy canes over top. Cool completely, then refrigerate overnight.
Cut into small bars or squares. Serve chilled or room temperature.
Store cookies covered in refrigerator for up to 5 days.

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