The Hills of Salzburg Soon Will Be Alive
Jul 16, 2011 | From the kitchen of Rose
with the Sound of Music (where it all began)!
Is there anyone who doesn't know the song that begins with "Doe, a deer, a female dear..."
or the story of the Baron von Trapp and family and their dramatic escape from Austria during World War II? This story, the musical, and the movie, have been enjoyed all over the world but never before in Salzburg itself where it all began.
At a recent press party to launch the blue ray DVD and the upcoming theatrical production in Salzburg of "The Sound of Music" premiering October 23, 2011 in the Landestheater in Salzburg, I asked the question of the day: "Why has it taken so long to come home?" The answer that may be most obvious is that the story relates to a time in Austrian history that many would like to forget. But the second answer is far more upbeat and interesting: In the movie, the von Trapp family were shown crossing over the Alps by foot from Salzburg into Switzerland which would, in fact, have been a shear impossibility as Salzburg is nowhere near Switzerland. If they had, indeed, been crossing the Alps, they would have to have been wearing boots and clothes for the snow, and more significantly, the direction they were heading would have been into Hitler's Germany! That's Hollywood for you! The way they actually escaped was secretly by train into Italy where Baron von Trapp had a commission on one of the U-boats.
Dramatic license aside, Hollywood produced a memorable musical. One of the great highlights of the event was the presence of three special people: Mary Rogers and Alice Hammerstein, the daughters of Rogers and Hammerstein who wrote the music and lyrics, and Sam von Trapp, the youngest son of the youngest son of Maria and Baron von Trapp who was the only one of their large offspring to be born in America. Though he was sporting the traditional Austrian jacket, he looked and sounded as down-home relaxed and American as apple pie, but definitely possessed the famed Austrian charm.
I was hoping that the press attending would be given a ticket to the premiere in Salzburg but we did receive a copy of the blue ray disc of the movie, produced for its 45th anniversary, which I plan to enjoy in the very near future. And should you be planning a European vacation in the Fall, I can't think of a more charming city than Salzburg, home of Mozart. I'll never forget hearing a Mozart chamber music concert my first night in Salzburg. It brought tears to my eyes.
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Crazy Vision
09/22/2011 07:55 AM
lovely
REPLY
CharlesT
07/24/2011 11:36 AM
"I asked the question of the day: "Why has it taken so long to come home?"
My understanding was that the Austrians typically despised "The Sound of Music". One article I read said they regarded it as "American Kitsch".
REPLY
woody in reply to comment from Judi Garon
07/22/2011 07:23 PM
Hi Judi,
We are assuming that you are heating up the eggs as described in the recipe until lukewarm to the touch. If so, the eggs beaten in a stand mixer with a whisk beater on high speed should more than triple in volume and be at soft peak. In other words, they should hold their shape for a bit when scooped with a spatula, but they will look somewhat foamy versus what you think of as soft peak for egg white meringue.Once incorporated with the chocolate and butter mixture, the final batter should have a a slight jello consistency when you pour it into the pan.
I have made the Oblivion for many years and it was the first cake that Rose tried of my baking when we first met--in the Twin Cities, seven years ago. The Oblivion is featured as Baby Oblivions in Rose's Heavenly Cakes and will likely find itself in our next book.
If your refrigerated and then let to come to room temperature Oblivion has the texture of a wonderful baked mousse, chocolaty, but not fudgy heavy, you hit the soft peak stage for the whole eggs.
REPLY
Judi Garon
07/22/2011 05:42 PM
I wanted to make the Chocolate Oblivion Truffle Torte which is on page 84 of The Cake Bible. It calls for 6 large eggs and says to beat until soft peaks form when the beater is raised, about 5 minutes. I've beaten whole eggs in the past for 5 minutes but they never formed soft peaks. Frothy, yes, soft peaks no. Should I be beating only egg whites and adding the yolks separately?
REPLY
Bill
07/19/2011 08:04 AM
Rose:
Thanks for this lovely posting and for bringing back some very warm memories for me. My Grandmother took me to see "The Sound Of Music" at Radio City Music Hall when I was a child. We had lunch at the Automat, We went to an arcade in Times Square to play pinball and Skee Ball (Remember Skee ball?) Then the Movie at Radio City (with the Rockettes dancing before the film), and then Pistachio ice cream on the way home. I will never ever forget that day (I think I was 5)
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Dad's 97th Birthday Today!
Beerless Bread