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.”



Mimi’s Spicy

Bruschetta



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.



Easiest Tiramisu Ever



2 cups store-bought whipped cream

1/2 cup sugar

4 tablespoons sugar

1 cup strong coffee or espresso

3 tablespoons of creme de cocoa, cognac or brandy (can substitute strong coffee or espresso)

8 ounces of marscapone cheese

1/8 cup of cocoa powder

20 lady fingers, sponge cake or store bought angel food cake

Add 2 tablespoons of sugar to whipped cream, or more to taste. Refrigerate.

In separate bowl, whip marscapone cheese, 1/2 cup of sugar and 2 tablespoons of liqueur (as desired). Set aside.

Dip top sides of 1/2 of lady fingers in coffee and place in bottom of serving dish. You will need to cover bottom of dish, so use as many lady fingers as needed to do so.

Fold refrigerated whipped cream into cheese mixture. Spread 1/3 of mixture over lady fingers and dust with cocoa powder. Repeat steps layers, ending with the cheese mixture on top.

Spread remaining whipped cream mixture over top of cheese layer and garnish with cocoa powder.  Chill for at least 2 hours before serving.

Note: Instead of using cocoa powder, you can use chocolate syrup or chocolate shavings or any combination of all three for the garnish.