Symphony Spotlight - 10/1/20

Symphony Spotlight

The Dogs of Desire series Hot, w/Mustard is wrapping up (but not done yet!) with the ninth installment, Transmuting Ether/Quarantine Dreams by Paul Mortilla. Keep reading to hear the piece, and to learn about other virtual Albany Symphony activities and events!

Watch now: Paul Mortilla's Transmuting Ether/Quarantine-Dreams, the ninth installment in Hot, w/Mustard!

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Albany Symphony Hour

Start your autumn weekend off right with the Albany Symphony and WMHT! Tune in via 89.1 FM Albany, 88.7 FM Poughkeepsie, or online at wmht.org/classical on Friday 10/2 at 6pm!

Paul Mortilla and Maestro David Alan Miller had a chance to discuss Transmuting Ether/Quarantine Dreams, and you can listen to their conversation here.

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Interested in Supporting the Symphony?

Click the button below to make a donation to the Albany Symphony, and help make these virtual activities possible!

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Opening Night Re-Imagined

We're so excited for our Re-Imagined Opening Night, on October 24 at 7:30pm! Click the link above to listen to This Land Sings: Inspired by the Life and Times of Woody Guthrie, so you can sing along at home!

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Vanguard-Albany Symphony Fundraiser

The winners of the Vanguard-Albany Symphony will be announced on Saturday 10/3 at 1pm, live from the Palace Theatre lobby! Tune in to the live drawing via their Facebook page, Vanguard Albany Symphony.

This Land Sings Review in Gramophone

Here is another stellar review, this time from Gramophone, of This Land Sings. Click on the image below to enlarge it.

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Food for Thought - Hot, w/Mustard 9/27/20

Salmon with Honey Mustard and Pecan Crust

by Jerry Golub, Board Chair

Don’t miss Paul Mortilla’s Transmuting Ether // Quarantine-Dreams as part of Hot, w/Mustard this Sunday 9/27 at 6pm!

Ingredients:

  • 4- 4 oz salmon fillets

  • 1/8 tsp salt

  • 1/8 tsp pepper

  • 2 tbsp Dijon mustard

  • 2 tbsp butter, melted

  • 1 1/2 tbsp honey

  • 1/4 c. soft bread crumbs (I use fresh bread and pulse it in food processor- for gluten free I use Schar’s country white, whole grain or honey oat gf bread)

  • 1/4 c. finely chopped pecans

  • 2 tsp fresh chopped parsley

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Directions:

  1. Salt and pepper the salmon to taste.

  2. Place skin side down in a lightly greased 13x9x2 baking dish or sheet pan covered with foil or parchment.

  3. Combine mustard, butter, and honey; brush onto the salmon fillets.

  4. Combine breadcrumbs, pecans, and chopped parsley; spoon evenly on top of each fillet.

  5. Bake at 450 for 10 minutes or until fish flakes easily when tested with a fork.  Depending on how cooked you like the salmon and how thick each fillet is, it could take 10 to 20 minutes. If you like it more well cooked, check it at 10 or 12 minutes and cover with foil so it doesn’t get too brown.

Symphony Spotlight - 9/24/20

Symphony Spotlight

The Albany Symphony's Re-Imagined 2020-2021 season is here! Keep reading to stay up-to-date on the symphony's virtual offerings and events!

Watch now: Gala Flagello's Persist, the latest installment in Hot, w/Mustard!

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Albany Symphony Hour

Celebrate the beginning of fall with the Albany Symphony and WMHT! Tune in via 89.1 FM Albany, 88.7 FM Poughkeepsie, or online at wmht.org/classical on Friday 5/22 at 6pm!

Maestro David Alan Miller spoke with Gala Flagello to learn more about Persist. Listen to the interview here.

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Interested in Supporting the Symphony?

Click the button below to make a donation to the Albany Symphony, and help make these virtual activities possible!

Albany Symphony 2020-2021 Season Re-Imagined

We recently announced our re-imagined 20-21 season, and we're so excited to share it with you! Visit our website or click on the season brochure image to see what's in store.

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Musicians on How to Bring Racial Equity to Auditions

The Albany Symphony’s strategic priorities include incorporating diversity, equity, and inclusion best practices in all aspects of the organization. The orchestra members of the Albany Symphony are selected from an extremely competitive field of musicians who audition for the positions in the ensemble. This recent article from the New York Times puts forth different perspectives on the audition process and the future of the classical music industry.

Vanguard Fundraiser Almost Over

The Vanguard-Albany Symphony's fundraiser is almost over! Don't miss out on your chance to win a wide array of items, from gift certificates, to artwork, to gift baskets, and more!

Click here to view items and purchase tickets: https://my.cheddarup.com/c/vanguard-aso-lavenderlocks

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Food for Thought - Hot, w/Mustard 9/20/20

Wasabi

(Wasabia japonica)

Don’t forget to tune in to Gala Flagello’s Persist, going live on Sunday 9/20 at 6pm!

“Wasabi” probably conjures up for you the little pyramid of green paste on your sushi platter or the delightfully painful and transitory sensation of your sinuses getting cleaned out.  In many cases, what is called wasabi is made of horseradish and mustard either in paste or power form.

Real, fresh wasabi is a rhizome, a root, which is in the same family (Brassicaceae) as, but is not, horseradish or mustard.

From Shizuo Tsuji’s seminal Japanese Cooking, A Simple Art:

The plant’s natural habitat is the marshy edge of cold and clear streams. In fact, wasabi cannot be cultivated well in other than cold, pure running water, and is grown in flooded mountain terraces.  

Wasabi is sometimes compared to Western horseradish, but the two are not related.  Wasabi is more fragrant and less sharp than white horseradish. 

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“The edible part of the plant is the root.  Shop for the root (green tops already disposed of) in water-filled pans at greengrocers in Japan. Before grating into a fine paste, cut out the “eyes” and pare away the tough brownish-green skin to reveal the delicately colored, pale green flesh.  Rub on a fine grater, using a circular motion.

Some Japanese restaurants will offer the option of fresh wasabi for an extra charge. On occasion, my sister kindly gifts me with a fresh root, which sparks a whole menu planned around the fragrant, biting, pale green mound of grated wasabi.   

Symphony Spotlight - 9/17/20

Symphony Spotlight

The Dog's of Desire series Hot, w/Mustard continues with Clarice Assad's lively Sem Tirar Nem Pôr! Keep reading to listen to the piece, hear her interview with Maestro David Alan Miller, and more!

Watch now: Clarice Assad's latest work Sem Tirar Nem Pôr for the Dogs of Desire's Hot, w/Mustard series!

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Albany Symphony Hour

This week we're featuring our Valentine 2020 program, which was the last performance before the quarantine. Tune in via 89.1 FM Albany, 88.7 FM Poughkeepsie, or online at wmht.org/classical on Friday 9/18 at 6pm!

David Alan Miller had a chance to discuss Sem Tirar Nem Pôr with Clarice, and you can watch their interview here!

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Interested in Supporting the Symphony?

Click the button below to make a donation to the Albany Symphony, and help make these virtual activities possible!

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The Black Violinist Who Inspired Beethoven

The New York Times' Patricia Morrisroe recently published an article on George Bridgetower, "the original dedicatee of the 'Kreutzer' Sonata, [who] was a charismatic prodigy but faded into history."

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Clarice Assad Article in the Christian Science Monitor

With Clarice's latest commission for the Dogs of Desire's series Hot, w/Mustard, we wanted to re-share an article originally published in July about Clarice and her impact on American music.

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Food for Thought - Hot, w/Mustard 9/13/20

Fresh Cod
with Mustard, Toasted Breadcrumbs, and Herbs

Write-up by Anna Kuwabara, recipe by Jim & Franco Rua

Jim Rua & son Franco Rua

Jim Rua & son Franco Rua

From the Albany Symphony History: “The Albany Symphony Orchestra was founded in 1930 by Professor John F. Carabella. Mr. Carabella was born in Rome in 1885, and was a favorite pupil of Pietro Mascagni, composer of Cavalleria Rusticana. He came to America in 1915 to become organist and choirmaster at St. Bernard's Church in Cohoes.

What could have possessed Mr. Carabella, 90 years ago, early in the Great Depression, to found the "People's Orchestra of Albany" with 24 brave musical souls? What a seemingly inauspicious time to found an orchestra. And yet, what better source of comfort and hope during bleak times than the life-affirming music he and his orchestra played.”

Albany Symphony friends know Jim Rua and his son Franco as proprietors of Cafe Capriccio in Albany and through their beautiful catering of Conductor’s Circle events. What you may not know is that Jim is the grandson of John F. Carabella and has a treasure trove of newspaper reviews, programs, and photos from the earliest days of the orchestra.

Here is a recipe from Jim and Franco’s cookbook, Cafe Capriccio – Cooking Lessons with Jim Rua and Franco Rua.

Ingredients for 2:

  • 2 cod fillets, cleaned and boned, each weighing 6 to 8 ounces

  • 2 tablespoons Dijon mustard

  • 1 lemon, cut into slices

  • Juice from 1 lemon

  • 1 teaspoon fresh dill

  • Chopped parsley

  • Salt and pepper

  • Toasted breadcrumbs, enough to lightly cover the fish fillets

Procedure:

  1. Heat the oven to 400 degrees.

  2. Lightly coat the fish with mustard, then add fresh dill and lemon juice.

  3. Place the fish on a cookie sheet and bake for about 10 minutes.

  4. After 5 minutes baking time, add the bread crumbs, lightly coating each filet.

  5. When the fish is done, turn it onto a platter or plate and garnish with lemon and parsley.

Cafe Capriccio catering from a past Conductor’s Circle party

Cafe Capriccio catering from a past Conductor’s Circle party

Symphony Spotlight - 9/10/20

Symphony Spotlight

Hot, w/Mustard continues with Jack Frerer's Getting Better, Vanguard-Albany Symphony's fundraiser is now live, and David Alan Miller speaks on behalf of Save Our Stages. Keep reading to learn more!

Watch now: Jack Frerer's Getting Better, the sixth installment in the Dogs of Desire's Hot, w/Mustard!

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Albany Symphony Hour

The Albany Symphony Hour continues with Beethoven's Piano Concerto No. 5 and Kamran Ince's Remembering Lycia. Tune in via 89.1 FM Albany, 88.7 FM Poughkeepsie, or online at wmht.org/classical on Friday 9/11 at 6pm!

Want to learn more about Getting Better? Watch Jack's interview with David Alan Miller here.

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Interested in Supporting the Symphony?

Click the button below to make a donation to the Albany Symphony, and help make these virtual activities possible!

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Save Our Stages Act

David Alan Miller spoke alongside Senator Chuck Schumer at a press conference on Tuesday 9/8, in support of the Save Our Stages Act. They were joined by Philip Morris (Proctors), Billy Piskutz and Steve Baboulis (Palace Theatre), and Albany Mayor Kathy Sheehan.
 

Vanguard-Albany Symphony Fundraiser Now Live

Vanguard, the Albany Symphony's volunteer support organization, is holding its first virtual fundraiser this fall. 
 
The live drawing will be held October 3rd at 1pm. For additional information, contact www.vanguard-ASO.org

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Food for Thought - Hot, w/Mustard 9/6/20

MUSTARD SEED ?

by Judith Ciccio (President, Vanguard-Albany Symphony)

Vanguard is a volunteer organization formed in 1963 to raise monies in support of the Albany Symphony.  It has held multiple fundraisers over the years, but is probably best known for the annual Vanguard Showhouse, which started in 1980. Rethinking alternatives due to COVID-19, we are currently hosting an online drawing with many interesting and unique items from September 4 – 25, 2020.  Check this site out for your special treasure, while also supporting our brilliant symphony!     

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We know about mustard, but what about mustard seed?  What are it’s uses, and where does it comes from? Perhaps less well known than our familiar prepared mustard, it comes from the same source – the mustard plant.  There are several varieties of the mustard plant, each providing a different color seed. The Brassica Nigra produces black seeds which are popular in the Middle East and Asia and used in many Indian dishes, the Brassica Juncea gives us brown seeds used in brown mustard, and the Sinapis Alba is the source of white seeds which are used for prepared mustard. It is grown around the world, including  India, Pakistan, Canada, Nepal, Hungary, Great Britain and the US.

Mustard seeds and leaves can be used medicinally as well as in food preparation.  Remember those “mustard seed plasters” ? - or ever heard of a mustard seed foot bath to treat stubborn colds, sudden chills, and poor circulation? They are also reported to have antibacterial, anti fungal, and anti emetic properties.

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All parts of the mustard plant are edible, including the flowers, the seeds, and the leaves.  Each is used differently. The flowers can be tossed in a salad for some “peppery pizzazz”, or dried and used as a saffron substitute. The seeds can be made into mustard oil or prepared mustard, or used in pickling and relishes, or added to beef, chicken, or seafood dishes for a tangy flavor. The leaves are eaten as mustard greens. Mustard is warming and stimulating to the digestive system, makes food tastes better, and aids in the digestion of your food. 

One of my favorite uses for the mustard seed is pickling. Passed down from my Mom, who was 109 years young (not a typo), when she died, is one of my favorite recipes for preserving pickles from the summers’ bountiful harvest, to have throughout the winter. They are delicious, super easy to do, and unbelievably crunchy, even though they are kept in the freezer. They rivaled her former pickling recipes where food had to be processed under boiling water to preserve and took much more time. 


FROZEN PICKLES

Ingredients:

  • 7 Cups thinly sliced cukes (Kirby’s are the best, need 8 or 9), but I’ve used others.

  • 1 Tbsp. Kosher salt

  • 1 Green pepper, sliced

  • 1 onion, sliced in rings

Combine these four ingredients and let sit for 2 hrs, mixing occasionally

Meanwhile make the brine and cool.

Brine:

  • 1 Cup white vinegar

  • 2 Cups sugar

  • 1 Teaspoon celery seed

  • ½ Teaspoon mustard seed

Combine ingredients, boil gently 2-3 minutes, cool

After cucumbers have sat for 2 hours, rinse and drain.

Pour the cooled brine over the cucumbers, mix well, and refrigerate for 2 or 3 days, being sure to stir them each day. 

Place in freezer safe jars and, Eureka! – unbelievably tasty pickles this winter!  Enjoy!

Symphony Spotlight - 9/3/20

Symphony Spotlight

Hot, w/Mustard continues with Nina Shekhar's DEAR ABBY, and Vanguard, the Albany Symphony's volunteer support organization, is holding its first virtual fundraiser this fall. Keep reading to learn more!

WATCH NOW: The latest addition to the Dogs of Desire series Hot, w/Mustard! DEAR ABBY was written by Nina Shekhar, and you can find more information about the piece here.

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Albany Symphony Hour

Start off your Labor Day Weekend with the Albany Symphony, WMHT! Tune in via 89.1 FM Albany, 88.7 FM Poughkeepsie, or online at wmht.org/classical on Friday 9/4 at 6pm!

Interested in learning more about Nina Shekhar's DEAR ABBY? Watch the interview with David Alan Miller here.

Vanguard-Albany Symphony Fundraiser

Vanguard, the Albany Symphony's volunteer support organization, is holding its first virtual fundraiser this fall. Dozens of items worth between $50 and $600 are up for sale, including artwork and homemade crafts, numerous gift certificates to area restaurants and stores, valuable antiques, crystal glassware, and the rental of the entire Woman's Club of Albany's magnificent, beautifully restored 1895 house.
 
To view items and purchase drawing tickets, go to https://vanguard-ASO-lavenderlocks.cheddarup.comThe live drawing will be held October 3rd at 1pm. For additional information, contact www.vanguard-ASO.org

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Nina Shekhar Curated Playlist

Nina Shekhar recently curated a playlist for I Care If You Listen's ListN Up series. She shares a powerful playlist, where every artist is either an immigrant themselves or has come from an immigrant family. 

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Interested in Supporting the Symphony?

Click the button below to make a donation to the Albany Symphony, and help make these virtual activities possible!

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Food for Thought - Hot, w/Mustard 8/30/20

Grilled Vegetable and Farro Salad

by Alayna Frey & Nannette Reepmeyer

This week’s installment of Hot, w/Mustard is a work by Nina Shekhar entitled DEAR ABBY, inspired by the well-known advice column. DEAR ABBY takes a look at gender roles and how they’ve evolved since the advice column was founded in the ‘50s.

In a food-related vein, whole grains like quinoa and farro are starting to become more commonplace in American cuisine, as home chefs are trying to break out of their whole grain shell.

This recipe is a wonderful way to use those summer’s-end vegetables from your garden or the local farmer’s market, and is a great way to add a new grain to your kitchen repertoire!

Don’t miss the release of Nina Shekhar’s DEAR ABBY this Sunday 8/30 at 6pm!

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Ingredients:

  • 1 ½ cups dry farro

  • 1 small eggplant

  • 1 small zucchini

  • 1 small summer squash

  • 1 red pepper

  • 1 sweet onion

  • 1 cup cherry or grape tomatoes cut in half

  • ½ cup torn basil leaves

  • Olive oil for brushing

Dressing:

  • ¼ cup white balsamic vinegar

  • ½ cup very good olive oil

  • ¼ cup fresh parsley finely chopped

  • sea salt and fresh ground black pepper

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Directions:

  1. Make the dressing by adding all the ingredients to a small jar and shaking or whisk together in a bowl.

  2. Rinse farro. Cook in lightly salted boiling water until tender but still a tad chewy, about 25 minutes. You may have to add more water or you may have to drain it a bit. Set cooked farro aside in a large bowl.

  3. Cut the vegetables into large pieces, about 2 inches. Lightly brush with oil and grill on medium high heat until lightly tender and a little charred, about 5 minutes per side.

  4. Add the vegetables to the bowl with the farro. Stir in the basil and tomatoes.

  5. Pour the dressing over everything and gently mix. You may not need all the dressing.

Feel free to use any fresh veggies you have on hand. Also delicious the next day!

Symphony Spotlight - 8/27/20

Symphony Spotlight

Summer is wrapping up here at the Albany Symphony, with the conclusion of our Ask David (Almost) Anything series and Albany Playstreets. But Hot, w/Mustard continues with Andre Myers' Pulp Anthem: Reflected Glory, and 6 new pieces in the coming weeks!

Watch Andre Myers' Pulp Anthem: Reflected Glory here! It was inspired by nurses on the front lines of the COVID-19 pandemic, as well as the poem "Reflected Glory" written by Margaret Helen Florine.

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Albany Symphony Hour

Get your weekend going with the Albany Symphony and WMHT! Tune in via 89.1 FM Albany, 88.7 FM Poughkeepsie, or online at wmht.org/classical on Friday 8/28 at 6pm!

Watch Andre Myers and David Alan Miller discuss Pulp Anthem: Reflected Glory and the inspiration behind the piece here!

Albany Playstreets

It's the last Albany Playstreets for the summer! Be sure to stop by Elizabeth Street Park on Friday 8/28 from 11am-3pm for fun outdoor games and activities!

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Interested in Supporting the Symphony?

Click the button below to make a donation to the Albany Symphony, and help make these virtual activities possible!

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Food for Thought - Hot, w/Mustard 8/23/20

Pretzel! Hot with mustard, please!

By Jenae Gayle

I am a New Yorker. From Niagara Falls to Montauk, I am a product of the Empire State. And I love it. My confidence, my style, my preferences, and my palate choices reflect what I deem to be the greatest state in the union. The influence of the Empire State resonates in everything we define as American: music, pastimes, and foods. So, when I was asked to think about something with mustard, I instantly thought of the streets of Manhattan, filled with carts.

Food carts have become its own subculture. Foodies descend upon popup food truck events in the same way the bourgeoisie book months in advance for private eateries. I like to think the city had something to do with that. The downtown centers of each borough have always been filled with carts. And as the ethnic makeup of that great space expanded so did the choices in foods.

Pretzels have been around forever. Literally, since the Middle Ages. There are varying accounts of their origins, but a few things are agreed upon: they are from Old World Europe; they started out soft; and they are connected to faith and spirituality. (Yeah, that last one made me raise an eyebrow too)

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There is debate about the geographic origins of pretzels. The earliest depiction of a pretzel is in a 5th century manuscript. An account has it being made as an alternative food that adhered to newly imposed dietary restrictions during Lent. Other accounts have it as an incentive for children to behave during lessons from monks. Now whether those monks were in Southern France, Northern Italy, or Germany is also up for debate, but what is clear is that the Catholic Church was central in the creation and proliferation of these tasty treats.

Fast forward. Europeans realize they are not alone on the planet and send folks out to take over places that do not belong to them. Social and religious struggles. Political revolutions. Civil war. Ah, industrialization. And where there is a need for cheap labor capitalist societies will always see an influx of immigration. No one knows for sure which of these groups brought pretzels with them. No one really knows when they came. We do know that it was Pennsylvania, not New York, that made these bad boys famous. What is more is that these funny folks from Penn State were selling pretzels from hot dog carts on the street. Street vendors would smear hot mustard on them to cover up blisters in the hot sun. This practical marketing strategy led to an All-American classic: hot soft pretzels with mustard.

So, this Sunday 8/23, as Labor Day approaches and the summer winds die down, dip your pretzels in some mustard, and listen to Andre Myers’ latest work for the Dogs of Desire, Pulp Anthem: Reflecting Glory!


QUICK & EASY NO YEAST PRETZELS FOR TWO

Traditional pretzel recipes require yeast, a dough rise and a baking soda boil all before baking! Skip the wait with this quick & easy no yeast pretzels for two recipe - your new movie night at home snack that can be made in 30 minutes with little effort and maximum deliciousness!

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 Prep Time 10 minutes

 Cook Time 20 minutes

 Total Time 30 minutes

Ingredients:

  • Oil for greasing

  • 1 ½ cups all-purpose flour

  • 2 tsp. baking powder

  • 1 tsp. salt

  • 1 tsp. sugar

  • 2 tbsp. unsalted butter at room temperature

  • ⅔ cup milk

  • 1 egg beaten

  • Coarse salt

Instructions:

  1. Preheat oven to 400F and grease a baking sheet with oil.

  2. In a large bowl, mix flour, baking powder, salt and sugar until well combined.

  3. Add butter and cut into the flour with a dough cutter or fork to get pea-sized pieces of butter.

  4. Add milk and stir until sticky dough forms.

  5. Next, dump the dough onto a floured board or counter top and knead until well combined, about 5 to 10 times. Make sure not to over knead the dough or the butter will melt.

  6. Form a ball and divide in half. Roll out one-half into a long tube and form a pretzel shape; place on prepared baking sheet. Do the same with the other half.

  7. Brush the pretzels with the beaten egg and sprinkle with coarse salt. Bake for 20 minutes. Once cooked, let sit for 5 to 10 minutes before serving.

Symphony Spotlight - 8/20/20

Symphony Spotlight

This week, Hot, w/Mustard continues with the third of ten commissions, and we're celebrating the release of our latest disc. Learn more below!

The third installment of Hot, w/Mustard is here! Listen to Annika Socolofsky's latest work for the Dogs of Desire!

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Albany Symphony Hour

This week WMHT is broadcasting our Gershwin Immersion, featuring pianist Kevin Cole! Tune in via 89.1 FM Albany, 88.7 FM Poughkeepsie, or online at wmht.org/classical on Friday 8/21 at 6pm!

Want to know more about the third installment of Hot, w/Mustard? David Alan Miller spoke with Annika Socolofsky about her piece for the Dogs of Desire. Watch now!

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New Christopher Theofanidis Disc

Click the link below to listen to the latest release from the Albany Symphony, featuring Chee-Yun and Richard O'Neill.

Albany Playstreets

Albany Playstreets continues this week at Colby Street Park on Friday 8/21 from 11am-3pm. Join the Albany Symphony for fun and safe outdoor activities!

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Interested in Supporting the Symphony?

Click the button below to make a donation to the Albany Symphony, and help make these virtual activities possible!

Don't forget to follow us on Facebook, Twitter, and Instagram!

Food for Thought - Hot, w/Mustard 8/16/20

Vegan Deviled “Eggs”

by Claire Henderson-Jain (Capital Region Vegan Network)

The third video in the Dogs of Desire’s newest series Hot, w/Mustard is a piece by Annika Socolofsky titled Light of a Clear Blue Morning. The video will go live on Sunday 8/16 at 6pm, and we hope you enjoy the release by trying a new recipe! This recipe for vegan deviled ‘eggs’ is brought to you by the Capital Region Vegan Network, our partners from last year’s American Music Festival, Sing Out! New York!

Summertime and re-opening of our communities calls for eating outside, picnics, and barbecues. These all-vegan deviled ‘eggs’ are the perfect addition to any sunny afternoon. The recipe calls for a few unusual ingredients, kala namak (black salt) to give the eggy taste and agar agar, however with a few simple steps that Claire will share you’ll be able to create vegan deviled eggs with ease.

Ingredients:

"Egg whites"

  • 2 cups unsweetened, unflavored almond milk

  • 2 tsp agar agar powder

  • ¼ tsp kala namak (black salt)

"Yolks"

·         ½ lb extra firm tofu

·         2 Tbsp vegan mayonnaise (Claire used Nayonaise)

·         2 Tbsp vegetable oil

·         2 tsp Dijon mustard

·         1 tsp white wine vinegar

·         ¾ tsp kosher or sea salt

·         ½ tsp kala namak (black salt)

·         ½ tsp turmeric

·         Freshly ground pepper to taste

·         Paprika, for garnish

Instructions:

  1. Combine almond milk, agar agar, and kala namak in a small saucepan and whisk to combine. Bring to a boil. Remove from heat and let cool for about 30 minutes at room temperature or about 5-10 min in the refrigerator.  The mixture is ready to pour into the molds when it doesn't settle out and remains white. To test this mix up and let sit for a minute or so to see if separation is occurring.  When it's ready pour into egg molds. Refrigerate for 30 minutes to allow to set.

  2. Combine tofu, vegan mayo, oil, mustard, vinegar, salt, black salt, turmeric and pepper in a food processor or blender. Blend 30 seconds or until smooth.

  3. Use a half-teaspoon or melon baller to scoop out a small circle from the inside of each egg half.

  4. Place the yolks in a piping bag fitted with a star tip. Fill each egg with yolk (alternatively, just use a spoon to scoop some yolk into each egg).

  5. Sprinkle with paprika and serve.


Vegan egg salad filling can be made in a similar way following these steps:

  1. Combine almond milk, agar agar, and kala namak in a small saucepan and whisk to combine. Bring to a boil. Remove from heat and let cool for about 30 minutes at room temperature or about 5-10 min in the refrigerator.  The mixture is ready to pour into the molds when it doesn't settle out and remains white. To test this mix up and let sit for a minute or so to see if separation is occurring.  When it's ready pour the mixture into shallow tray or bowl.  The shape of the tray or bowl does not matter as the "whites" will be cut or mushed up into smaller pieces.  Refrigerate for 30 minutes to allow to set.

  2. Combine tofu, vegan mayo, oil, mustard, vinegar, salt, black salt, turmeric and pepper in a food processor or blender. Blend 30 seconds or until smooth.

  3. Take the solid almond milk agar mixture and use a knife to cut multiple rows in various directions to make into smaller pieces.  Alternatively use hands to mush up the material into small pieces and combine with the "yolk" mixture.  Use this as your egg salad filling.

Symphony Spotlight - 8/13/20

Symphony Spotlight

This week, we're featuring the second video in the Dogs of Desire's new series Hot, w/ Mustard! "The Vast Hour" was written by Carlos Bandera, and more information about the piece can be found here. The next video will go live on Sunday 8/16 at 6pm!

Experience Carlos Bandera's "The Vast Hour", inspired by Genevieve Taggard's "Eager Lovers".

Interested in learning more about Carlos Bandera's "The Vast Hour"? Watch his interview with David Alan Miller here!

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Albany Symphony Hour

Start off your weekend with the Albany Symphony and WMHT! Tune in via 89.1 FM Albany, 88.7 FM Poughkeepsie, or online at wmht.org/classical on Friday 8/14 at 6pm!

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New Christopher Theofanidis Disc Out Now

The Albany Symphony is proud to announce the recording release of two major works by composer Christopher Theofanidis, his Concerto for Violin and Orchestra, featuring violinist Chee-Yun, and his Concerto for Viola and Chamber Orchestra, featuring violist Richard O’Neill. 

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#ICYMI: Ask David (Almost) Anything

Watch the most recent episode of Ask David (Almost) Anything by clicking the link below!

Albany Playstreets

The Albany Symphony is proud to partner with Albany Playstreets, an initiative that closes streets to vehicle traffic to allow for fun, interactive, and safe outdoor activities! Join us this Friday 11am-3pm at Rosemont Park for games and activities!

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Virtual Summer Camp Concludes with Facebook Live Presentation

The Albany Symphony's first-ever Virtual Summer Camp concluded last Friday 8/7 with a live-streamed presentation featuring skits, music, poems, and more! Click the link below to watch the video.

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Interested in Supporting the Symphony?

Click the button below to make a donation to the Albany Symphony, and help make these virtual activities possible!

Don't forget to follow us on Facebook, Twitter, and Instagram!

Food for Thought - Hot, w/Mustard 8/9/20

Grilled Shishito Peppers | French Potato Salad

by Anna Kuwabara

Hot – Blistered Shishito

Grab shishito peppers when they appear at the grocery store or farmers market.  Shishitos are mild, not hot, peppers (though I’m told that one-in-ten can be spicy hot and there is no way to tell ahead of time which one it is), but you need high heat to bring them to blistered, salty, smoky perfection. 

Wash them. Dry them well – get in those crevices!

Coat them evenly with oil – I use olive or canola.  Sprinkle with kosher salt.

Cook them.

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Your mission: blistered and blackened peppers that are a bit wrinkly and soft but not mushy.  They should still hold their shape.

  • On the grill – grill peppers over high heat, turning over once halfway through, 5-8 minutes total.  Use a vegetable rack to avoid losing individuals to the fire.

  • In a pan – preheat a large pan over medium-high heat. Add the shishitos so they are in a single layer. Let them sit still at first so their skins char/burn, then toss occasionally. 10 minutes.

  • Under the broiler – Set your broiler to the highest setting.  Spread shishitos in a single layer on a baking sheet.  Put the sheet under the broiler until the peppers start to blacken, tossing once or twice.  5-10 minutes.

Remove from heat. 

At this point, you can serve them, or as I do, conduct “quality control” as you finish making supper.  You can also finish with your choice of: additional pinch of salt (flavored or not), squeeze of lemon juice, toasted sesame seeds, etc.  Serve them with a good local cold brew or crisp white wine.

Additional Notes:

  • There will be smoke, so turn on your fan and open your window.

  • There will be spatter and popping, so be careful.


w/ Mustard – French Potato Salad

I grew up with and still appreciate a mayonnaise-y potato salad, but I love this vinaigrette-based recipe.  Thank you to Julia Child and Ina Garten for the inspiration!

Ingredients:

  • 2 pounds small boiling potatoes (red and/or white)

  • Kosher salt

  • 3 tablespoons dry white wine

  • 2 tablespoons chicken stock (optional)

  • ½ cup minced green onions (white and green parts)

  • ¼ cup finely minced red onions

  • 3 tablespoons fresh dill

  • 3 tablespoons parsley

  • 3 tablespoons chopped fresh basil (or any equivalent quantity of fresh herbs)

  • Salt and pepper

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For vinaigrette:

  • 4 tablespoons champagne vinegar

  • 2 teaspoon Dijon mustard

  • ½ teaspoon kosher salt

  • ¼ teaspoon ground black pepper

  • 7 tablespoons olive oil

Cook the potatoes in a large pot of boiling water, 20 – 30 minutes, until they are just tender.  Drain and cover with a kitchen towel to let them steam for 10 more minutes.  Cut them into bite size (halves or quarters).  In a large bowl, toss the potatoes carefully with the wine and chicken stock (optional).  Let the potatoes sit while the liquids soak in.

Combine the vinaigrette ingredients and shake them in a jar to make the dressing.  (If you are rushed for time, just use your favorite bottled vinaigrette.  That will be the dominant flavor, but sometimes life is too short!)

Add the green and red onions, herbs, and toss to combine. Add salt and pepper to taste.  Serve warm, at room temperature.  If you refrigerate, give the potato salad time to get to room temperature before serving.

Symphony Spotlight - 8/6/20

Symphony Spotlight

Albany Symphony’s Dogs of Desire premiered the first installment of “Hot, w/Mustard,” a series of 10 brand new works by some of America’s best emerging composers.   The first video of  Alexis Lamb's Look Through can be seen below, as well as her discussion with David Alan Miller concerning her piece. 

Check in every Sunday on the Hot w/Mustard page and our social media channels for the latest video!

Watch now: Alexis C. Lamb's Look Through, initially inspired by a quote from Henry David Thoreau’s Walden: “Could a greater miracle take place than for us to look through each other’s eyes for an instant?”

Maestro David Alan Miller had a chance to sit down with composer Alexis Lamb to discuss the debut of her piece Look Through, commissioned by the Dogs of Desire!

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Albany Symphony Hour

Kick off the start of your weekend with the Albany Symphony on WMHT! Tune in via 89.1 FM Albany, 88.7 FM Poughkeepsie, or online at wmht.org/classical on Friday 8/7 at 6pm!

- First Ever Virtual Summer Camp Performance -
THIS FRIDAY, August 7 at 1:30pm on Facebook Live

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We hope you will check out the student campers final performance on Facebook Live at www.facebook.com/albanysym/live. In this free program, seventeen young people entering grades five through nine, were introduced to an instrument from each section of the orchestra. Working with composer Beata Moon, they had the opportunity to compose for the instruments presented and work directly with the musicians on their work. In addition to having time with Chuck Morris, our bass trombonist, and Erica Pickhardt, our assistant principal cellist, students met Javier and Toyin Spellman Diaz. (You may remember Toyin from her performance with the Imani Winds at opening night last season.) More information on the guest artists working with the program can be found at http://www.albanysymphony.com/virtual-summer-camp.

Friday’s performance features original student compositions, scenes, and poetry. It will be a hybrid of pre-recorded and live presentation.

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Ask David (Almost) Anything

Maestro David will be going LIVE on Facebook next Wednesday 8/12 at 6pm to answer your questions! Send us your questions via FacebookTwitterInstagram, or email.

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Interested in Supporting the Symphony?

Click the button below to make a donation to the Albany Symphony, and help make these virtual activities possible!

Don't forget to follow us on Facebook, Twitter, and Instagram!

Food for Thought - Hot, w/Mustard 8/2/20

In Praise of Mustard

by David Alan Miller

First of all, to all you music lovers, Happy National Mustard Day!!! (Yep, it’s a thing!)

I’m sure you must be marveling at the cleverness of us folks here at the Albany Symphony, unveiling our dazzling new Dogs of Desire commissioning series, “Hot,w/Mustard,” on the VERY WEEKEND of that most beloved of all American national holidays, “National Mustard Day,” rivaled only by “World Bratwurst Day” on August 16. (No, I am NOT making these up!) Yes, we are clever! (Actually, we only heard about “National Mustard Day” three days ago.) So…it seems only fitting that I say a few inspirational words about our most glorious and historic condiment in honor of our new series.

Mustard goes way back. I don’t just mean a little way back, like “pre-Hamilton, the Musical” way back….I mean WAAAY back. It is mentioned in Sanskrit manuscripts earlier than 3000 B.C. The ancient Egyptians used it on their hamburgers, the Romans spread it on people’s bodies (hey, for medicinal, not kinky or cannibalistic, reasons). Its etymology is derived from two Latin words: “mustum” (young, not-yet-fermented grape juice or “must”) and “ardens” (hot, flaming). It shows up as a culinary term in English in the early 13th century, though it shows up even earlier as a surname. (“Mister Mustard, such a mean old man…”) Unlike a lot of your fancier spices, the mustard plant is ubiquitous. There are more than forty species of mustard plant, but only three are used to make mustard: white/yellow mustard, Sinapis alba; brown mustard, Brassica juncea; and black mustard, Brassica nigra. And let’s be candid, it has played a VERY IMPORTANT ROLE in world history.

First of all, let’s remember: THERE WERE NO REFRIGERATORS! For quite a few years, like most of human history, it was pretty hard to keep one’s food “fresh.” Spices were critical to mask the taste of whatever unsavory rotten thing one was trying to ingest. That’s why, in the 14th century, Portuguese explorers set out, risking their lives, across terrifying seas to unknown lands. No, it wasn’t to “discover stuff!” It was to steal other people’s CINNAMON! (What’s the DEAL with cinnamon?) Many scholars believe that if the Portuguese had been able to grow cinnamon in suburban Lisbon, the Europeans still would not know that the Americas are to their west and Asia is to their east. So, you can certainly understand why the ubiquitous mustard seed was also very popular. It was right there growing in the cracks of the sidewalks of Lisbon, and just by mixing it with grape juice, water, or vinegar…presto, you could disguise the taste of even the most rancid mutton and turnips. Good times!

There were many wonderful innovations through the ages. I’ll spare you the details, except to highlight the path-breaking work of Grey and Poupon. As you probably know, Dijon, France, became the world’s most famous center for mustard-making in the 13th century. In 1866 (there’s some debate about exactly what year this happened), in the biggest mustard-related break-through of modern times, the acclaimed Dijon mustard maker (or “moutardier”), Maurice Grey, got together with a rich guy, Auguste Poupon. They developed a unique recipe containing WHITE WINE. I think we should all rejoice that they developed this “alcoholic mustard” in the 1800s and not the 1300s; if folks had been getting drunk on mustard in the 1300s, the Renaissance might not have happened. Grey and Poupon also developed the first automatic mustard-making machine. In 1937, Dijon mustard was granted an “Appellation d'origine contrôlée,” which is a big deal because you can charge a whole lot more money for your stuff. Dijon is still regarded as the mustard capital of the world, even though virtually all “Dijon Mustard” is now made in Canada. In 1970, Grey-Poupon merged with the other most famous French mustard company, Maille. The merged company was eventually bought by R.J.Reynolds, which was bought by Nabisco, which was bought by Kraft. This makes me somehow very sad.

I hope you’ll deploy your favorite mustard on your favorite dog or other delicacy while enjoying our premiere on Sunday, August 2, at 6:00.

Symphony Spotlight - 7/30/20

Symphony Spotlight

This week we're announcing the release of a new project with the Dogs of Desire! We'll be releasing the first video on Sunday, August 2nd on our website and social media channels!

Mitsuko Suzuki dedicates this performance to our "tiny audience" in honor of our Tiny Tots program.

Albany Symphony Hour

Don't miss the Albany Symphony Hour as we rebroadcast Joan Tower and Beethoven! Tune in via 89.1 FM Albany, 88.7 FM Poughkeepsie, or online at wmht.org/classical on Friday 7/31 at 6pm!

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Hot, w/ Mustard

Albany Symphony’s Dogs of Desire is proud to announce “Hot, w/Mustard,” a series of 10 brand new works by some of America’s best emerging composers. The videos will be released every Sunday starting August 2nd on the Hot w/Mustard page and our social media channels. Our first video will be Alexis Lamb's Look Through.

Lee Koonce and David Alan Miller talk about life and the challenges orchestras face in becoming more diverse, equitable, and inclusive. If you are unable to watch the whole interview, check out Lee's insights about the history of race and orchestras at 17:31, and about the values of the Gateways Festival for musicians of African descent at 32:54.

Congratulations to Robert Glover & Jareem Morris from My Brother's Keeper!

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Congratulations to Robert Glover & Jareem Morris for being chosen for the My Brother’s Keeper fellowship program! Pictured are Glover, Morris, students from Albany High School’s chapter of My Brother’s Keeper with Albany Schools Superintendent Kaweeda Adams, NYS Assemblymember Pat Fahy, the Imani Winds, and Albany Symphony staff members. Read the full article below.

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#ICYMI: Ask David (Almost) Anything

Maestro David Alan Miller was live from his car last night to answer your questions!

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‘Our voice matters’: Promoting female composers in classical music

Kendra Nordin Beato of the Christian Science Monitor recently published an article about Clarice Assad, and David Alan Miller was interviewed about her many contributions to the Albany Symphony.

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Interested in Supporting the Symphony?

Click the button below to make a donation to the Albany Symphony, and help make these virtual activities possible!

Don't forget to follow us on Facebook, Twitter, and Instagram!

Symphony Spotlight - 7/23/20

Symphony Spotlight

We are deeply saddened by the passing of long-time ASO cellist Petia Kassarova. Below are some words from David Alan Miller:

I am simply heartbroken that my dear friend, Petia Kassarova, died today after her long battle with cancer. Petia was a superstar member of our Albany Symphony cello section for many years. She was a brilliant artist and teacher, and one of the most thoughtful, gentlest people I have known. She had a kind word for everyone, and the most encouraging, radiant smile. It simply lit up the room. Our love goes out to her devoted, loving husband, Krassimir. She will always be in our hearts, and when we are together again on stage, we will play for her.
 

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Aleksandra Labinska is joined by her husband Tudor Dornescu for this violin duet.

Albany Symphony Hour

This week we're rebroadcasting Schubert's Symphony No. 9 and John Corigliano's Piano Concerto! Tune in via 89.1 FM Albany, 88.7 FM Poughkeepsie, or online at wmht.org/classical on Friday 7/24 at 6pm!

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"Black Artists on How to Change Classical Music"

The New York Times recently published an article asking 9 Black artists what they think are the next steps to make classical music more inclusive. Many of you will remember Monica Ellis from her performance with the Imani Winds from our 2019-20 Opening Night concert. The Albany Symphony commissioned and premiered “Caught by the Wind,” a work by Jessie Montgomery whose residency with us that year included a project with Albany public school students.”  We are featuring another work of Jessie’s in the upcoming season.

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Interview with David Alan Miller in Nippertown

Maestro David Alan Miller recently sat down with Elissa Ebersold to discuss everything from how he got started in music, his favorite era of music, and more! Read the full article below.

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Interested in Supporting the Symphony?

Click the button below to make a donation to the Albany Symphony, and help make these virtual activities possible!

Don't forget to follow us on Facebook, Twitter, and Instagram!