STILLWATER, Okla. — The Oklahoma State University music department’s musicales will feature food New Orleans to Italy.
The musicales will be Feb. 7 and Feb. 14. Proceeds help support the Friends of Music projects in the OSU music department each year. The cost is $75, and seating is limited for each musicale. Reservations may be mailed or brought to the department of music office in Room 132 of the Seretean Center. The deadline for reservations is Jan. 31.
On Feb. 7, Mark and Betsy Lawlor and co-hosts Bob and Katie Fellows and Barbara Miller will host a flute quartet playing classical music at “Warming Your Heart and Soul with Food and Music” from 4 p.m. to 6 p.m. The menu includes brie, cassoulet, warm appetizers and mulled spice wine.
“Hot Jazz for a Cool Night,” from 6 p.m. to 8 p.m. Feb. 7, will celebrate Mardi Gras with blackened chicken, crab cakes and cranberry nut biscotti. Hosts are Carl and Grace Provence, and co-hosts are Judy and Larry Hoberock, Nancy and Jim Beckstrom and Jerry and James Jackson.
On Feb. 14, hosts Richard and Dana Ayers and co-hosts Gerry Frank, Linda Shreve and Kathy Kocan will host “An Afternoon of Italian Love Songs” from 4 p.m. to 6 p.m. with bruschetta, tiramisu and more.
Hosts Larry and Beverly Perkins and co-hosts Kevin and Priscilla Gerfen and Stephen and Kathy Perkins will offer a music program of jazz vocal standards from 6 p.m. to 8 p.m., accompanied by chocolate, cherries and champagne.
Dana Ayers shared two of the recipes that will be served at “An Afternoon of Italian Love Songs.”
1 baguette or Italian roll
3 Roma tomatoes, seeded and chopped
1 small red onion, minced
1 clove garlic, chopped
2 teaspoons fresh basil chopped
1/2 teaspoon oregano (dried)
2 teaspoons fresh red pepper minced (or 1/2 teaspoon dried)
1 pinch salt
1 pinch ground black pepper
8 ounces mozzarella cheese
In small mixing bowl, combine tomatoes, onion, garlic, basil, oregano, salt and peppers. Mix well, cover and refrigerate.
Preheat oven to 375 degrees.
Cut loaf of bread into 12 slices on diagonal. Arrange bread on baking sheet. Brush tops with extra virgin olive oil and toast in oven for 5 minutes or until golden brown. Reduce to 250 degrees.
Spoon equal amounts of tomato mixture onto toasted slices of bread. Top with slices of mozzarella. Place pan back into oven until cheese has melted just slightly and is oozing over tomatoes, approximately 2 minutes. Serve immediately.
Makes 12 slices.