Bruckner & Mahler recipes

[AuntDaisy]

A little known fact, both Bruckner & Mahler were also celebrity chefs - Radio 3 is working on compiling their recipes... watch out Delia.
Any suggestions?



This is a real screen snapshot of this webpage, it briefly appeared this morning. Fuller image here.

[LMcD]

A little known fact, both Bruckner & Mahler were also celebrity chefs - Radio 3 is working on compiling their recipes... watch out Delia.
Any suggestions?



This is a real screen snapshot of this webpage, it briefly appeared this morning. Fuller image here.

How fitting, then, that a performing version of the 10th symphony was served up by Deryck Cook(e)

[AuntDaisy]

How fitting, then, that a performing version of the 10th symphony was served up by Deryck Cook(e)

[Petrushka]

Henry Louis de la Grange's mammoth Mahler biography (Volume 3, appendix 3L, page 1716) includes a recipe for Marillenknodel (apricot dumplings) which was said to be Mahler's favourite dessert.

Perhaps one of the Forum foodies might like to try it out!

Ingredients (for 30 dumplings):

1kg mealy potatoes, 50g soft butter, 250g flour, 50g semolina, 2 egg yolks, salt, 30 apricots (or plums), lump sugar, 180g butter, 150g breadcrumbs, powdered sugar, cinnamon.

Boil the potatoes in their skins in salted water until they are soft, let them steam in a warm oven until dry, peel while still warm and put through a potato masher. Mix the other ingredients into the potato mash when it has completely cooled, and work into a smooth paste. Dust the work surface with flour, form the pastry into a long roll, cut it into slices, press the slices float by hand. Wash the apricots, dry them and remove their stones, replacing them with a lump of sugar; wrap the pieces of pastry round them. Press the 'seams' together well and shape the dumplings. Put them into boiling salted water and let simmer for no more than 10 minutes. Melt the butter in a pan,, add the breadcrumbs and shake a mixture of sugar and cinnamon over them.

Enjoy!

[AuntDaisy]

Henry Louis de la Grange's mammoth Mahler biography (Volume 3, appendix 3L, page 1716) includes a recipe for Marillenknodel (apricot dumplings) which was said to be Mahler's favourite dessert.

Perhaps one of the Forum foodies might like to try it out!

Recipe to follow.

I never knew that - thanks Petrushka.

There's a Slipped Disc recipe courtesy of Elbie Lebrecht.

[Petrushka]

I get horribly flustered while boiling an egg so this looks well beyond my modest capabilities!

[Ein Heldenleben]

On a serious note that Runnicles Bruckner 9 was excellent- better in some ways than the recent Karabits and Rattle. Sadly because it’s not part of the Proms it doesn’t get the attention.
The BBC SSO also did an excellent Matthew Passion last night again part of the Edinburgh Festival.

[kernelbogey]

Henry Louis de la Grange's mammoth Mahler biography (Volume 3, appendix 3L, page 1716) includes a recipe for Marillenknodel (apricot dumplings) which was said to be Mahler's favourite dessert.

It's a well-known Austrian dessert, also often made with plums - around this time of year. I imagine him eating this in Toblach (now in Suedtirol, Italy) where he had a composing hut.

[french frank]

It's a well-known Austrian dessert, also often made with plums - around this time of year.

I'm more of a savoury person, mesen. Austrian Tafelspitz mit Apfelkren will do me recalling a holiday in Salzburg, at the Zum Mohren in Getreidegasse (also quite famous in its way). Last time I went to Zum Mohren it had morphed into something not quite Austrian, can't remember what exactly.

[edashtav]

On a serious note that Runnicles Bruckner 9 was excellent- better in some ways than the recent Karabits and Rattle. Sadly because it’s not part of the Proms it doesn’t get the attention.
The BBC SSO also did an excellent Matthew Passion last night again part of the Edinburgh Festival.

Cyril says, "Pin back your lugholes and I add wrong Kirill, E.H."

[oliver sudden]

It's a well-known Austrian dessert, also often made with plums - around this time of year. I imagine him eating this in Toblach (now in Suedtirol, Italy) where he had a composing hut.

The hut still stands and I visited it in 2015 while playing in an orchestral project in the area. At the time it was part of a tiny little zoo, which was a bit incongruous—you had to buy a ticket to the zoo, wander past some animal enclosures, and in a little grove of pines was a shed where two very strong contenders for Best Piece Ever were written.

I understand that the area is being (or perhaps: has recently been) redone in a form supposedly more fitting to its historical importance. I hope they don’t mess it up.

edit: ah yes, they’ve finished it. Has a new roof, windows and door apparently, and they had to cut down the trees. Glad I saw it when I did.

https://www.gustavmahlerkomponierhaeuschen.com/english/composing-hut/

[LMcD]

The hut still stands and I visited it in 2015 while playing in an orchestral project in the area. At the time it was part of a tiny little zoo, which was a bit incongruous—you had to buy a ticket to the zoo, wander past some animal enclosures, and in a little grove of pines was a shed where two very strong contenders for Best Piece Ever were written.

I understand that the area is being (or perhaps: has recently been) redone in a form supposedly more fitting to its historical importance. I hope they don’t mess it up.

edit: ah yes, they’ve finished it. Has a new roof, windows and door apparently, and they had to cut down the trees. Glad I saw it when I did.

https://www.gustavmahlerkomponierhae...composing-hut/

Nice to know that the hut wasn't allowed to decompose.

[cloughie]

Nice to know that the hut wasn't allowed to decompose.

Could have franchised it and maybe peddled a Pizzicart... Plink went the strings on his cart!

[AuntDaisy]

Could have franchised it and maybe peddled a Pizzicart... Plink went the strings on his cart!

Accompanied by cowbells and celesta?

[LHC]

It's a well-known Austrian dessert, also often made with plums - around this time of year. I imagine him eating this in Toblach (now in Suedtirol, Italy) where he had a composing hut.

A contestant on Masterchef tried to make these dumplings with plums several years ago and failed quite spectacularly. In fact the whole meal he produced was a complete disaster.

For his first course he cooked sausages, mashed potatoes and fried onions, the whole being served swimming in a lake of the oil and grease in which the sausages and onions had been fried.

For his second course he attempted the Austrian dumplings. When served, the plums surrounded by large amounts of mashed potatoe were the size of snooker balls and a distinctly off-putting shade of grey. The dumpling surround was stodgy and bland while the plums were undercooked and still hard as rocks. Greg Wallace did try a small bite. He spat it out and then advised Torode to not even try it as it was completely inedible.

For some reason the contestant, a chirpy but inept scouser, was surprised when he didn't make it through to the next round.