92 | SEPTEMBER 26 • 2019
Arts&Life
DSO continued from page 89
me play in this concert,” says
Feder, whose wife, harpist
Cheryl Losey Feder, and son,
Samuel, 5 months, enjoy listen-
ing to him practice at home.
“Having played in a lot of
different halls, I understand the
significance of this hall because
not a lot of orchestras can be so
lucky to call this kind of hall,
with this kind of acoustics, their
home. It is an absolute honor to
be a part of the celebration.”
The six-episode series about
Orchestra Hall, from Detroit
Public Television, will be
released online throughout the
fall with the TV airing of a
full special in December. The
DSO has partnered with the
Detroit Historical Society and
Museum to develop displays.
Mark Stryker, former Free Press
music critic, has researched and
written Destiny: 100 years of
Music, Magic and Community at
Orchestra Hall.
“The building of Orchestra
Hall in 1919 was a moment
of great civic leadership in
Detroit,” says Mark Davidoff,
chairman of the DSO Board of
Directors and former executive
director and COO of the Jewish
Federation of Metropolitan
Detroit.
“Our city, including many
from our Jewish community,
again came together in the
1970s to save the building from
the wrecking ball, ensuring that
it would still be thriving today,”
he said.
“
As we celebrate this cen-
tennial of one of the world’
s
premier concert halls, where so
many have felt welcomed over
the years, the DSO is commit-
ted to honoring Orchestra Hall’
s
vital place within our commu-
nity and all who have helped to
secure its future.”
The presence of Ossip
Gabrilowitsch, married to singer
Clara Clemens (the daughter
of Mark Twain), will be called
upon during a Nov. 2 pro-
gram that is part of the Young
People’
s Family Concert Series.
“The Ghost of Orchestra
Hall,” for children ages 6 and
older, introduces Gabrilowitsch
as the friendly resident ghost of
the venue through a program
conducted by Chelsea Gallo
and featuring actor Éva-Sarai
Vesprini along with pianist
Gavin George — and, of
course, the Detroit Symphony
Orchestra.
“Orchestra Hall is extraordinary,
and the sounds come out clear
and warm; it’s like another
instrument.”
— DSO VIOLIST GLENN MELLOW
ABOVE: Conductor/music director Ossip Gabrilowitsch with the orchestra,
1924.
7. Prepare the sauce: Saute the
onion and olive oil until golden.
Add the garlic and tomatoes.
Cook until the tomatoes start to
fall apart, but not so much that
they start to lose their color.
8. Add the spices and a bit
of water if needed to get a thin
sauce.
9. Taste and adjust seasoning
to taste, then pour over the
stuffed chard.
10. Cover the baking dish and
bake for about 20 minutes, until
sauce is bubbly and the chard
leaves are cooked through.
11. Serve with a garnish of
chopped mint leaves and a light
drizzle of pomegranate molasses.
APPLE STREUSEL
HONEY CAKE
Chefs Rossella Jona and Amir
Porat, Biscotti Bakery
What started out as a very
small Tel Aviv business 15 years
ago is now a booming catering
business with a staff of 200
workers and future plans to
become an Israeli café chain.
Now located in Bnei Brak, just
east of the big city, they are
committed to using high-quality
ingredients to make their mark
on the Israeli pastry shop scene.
To replicate their famous
apple streusel-topped honey
cake at home this holiday, just
follow this recipe, which we took
straight from the head chefs.
Ingredients:
For the cake:
4 large eggs
¾ cup vegetable oil
½ cup plus 1½ tablespoons
honey
¾ cup sugar
3 cups sifted all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 cup strong fruit tea, brewed
and cooled
1 tsp. ground cinnamon
1 tsp. ground ginger
¼ tsp. ground cloves
1 green apple, peeled and sliced
for garnishing the unbaked cake
For the streusel topping:
¾ cup sugar
¾ cup cold butter, cut into cubes
1 cup plus 2 Tbsp. all-purpose
flour
Pinch cinnamon
Pinch salt
Directions:
1. To make the topping: In
a food processor, blend all the
ingredients in short pulses until
you get a coarse crumb.
2. T
ransfer the crumbs to a
sealed container and chill until
use.
3. To make the cake: Preheat
oven to 350 F
.
4. Whip eggs with the sugar
until the mixture becomes thick
and triples in size.
5. Add the oil and mix to
combine, then add the honey
and do the same.
6. In a medium bowl, com-
bine the spices flour, baking
powder and baking soda. Add
to the eggs mixture and add the
cooled tea. You can also add
fresh peeled and chopped apples
or pears or cherries to the batter
at this stage if you wish.
7. Pour into 2 loaf pans and
top with a light layer of streusel
and 12-13 apple slices in vertical
line down the center. Bake for
about 40 minutes.
8. Cake is done when a tooth-
pick comes out dry with a few
moist crumbs attached.
Jessica Halfin is an American-Israeli
baker, gourmet cook, food and culture
writer and all-around foodie in Haifa,
Israel, where she lives with her
husband and three sons.
Israeli Recipes continued from page 91
DSO