Choral Union

Monday was the first rehearsal of the semester for the University Musical Society Choral Union (UMS Choral Union, or just Choral Union, for short). I auditioned and was accepted a few weeks ago. The group is made up of various musicians from around the community: retired choral directors, elementary school music teachers, high school students whose hunger for music can't be sated by school music alone, folks who majored in music but never pursued it as a career, and other oddities like me. I think there's some 150 voices. It was conducted by Jerry Blackstone for the last few eons, Donald Bryant before that, and I believe Maynard Klein before that (someone correct me if I'm wrong!). This year ushers in a new era, though! The new director is one Mr. Scott Hanoian (which is pronounced ha-NOY-in, if you were wondering; I know I was). He's a young gentleman (by university standards), I'm guessing 35 or so. Slick black hair and eyes, medium height and build. I looked him up, and he's quite accomplished in the field of—wait for it—church music! Lucky me! Another chance to work with a solid church musician! And yes, I think he's quite good, based on this one rehearsal with him, and meeting him at auditions. I got my moment of school pride, too: at auditions (well actually, I didn't really have to audition, thanks to my school; he just had to voice me), he looked at my form, and said, "Oh, St. Olaf, huh? You know what you're doing then; choir is life up there." Um ya ya! And that's high praise coming from him, so you Oles all better be flattered. 

The major work we're doing this spring is the Mozart (Süßmayr) requiem (ask me how I feel about that piece. Or maybe don't; you'll get an earful). As far as liturgical major works go, Mozart's aren't that practical for worship (hello, church sonatas??????), and I imagine that's why they're usually performed outside a liturgical setting. I usually feel kind of weird about using sacred music as "concert" repertoire for the express purpose of entertainment, but in the case of masses that aren't even really intended for worship (Verdi, Brahms, Forrest.... Actually, ask me about the Deutsches """Requiem""" sometime), that's kind of different, I guess; and I can justify putting the Mozart in that category. I'm particularly ok with it in this case because Hanoian knows how to be respectful of church music: that's his job. 

I got to see lots of new friendly faces and some old friendly faces. One of them was an old mentor of mine, the locally famous choir director emeritus of a nearby high school. He is (was? Is? Was? I don't know... It's hard to tell with musicians, and with these two in particular) the partner of another mentor of mine, who wasn't there, but whom I've seen more recently. They're both great, obviously, but it was especially good to catch up with him because I haven't seen him in ages; years, maybe. We talked a bit about what I'd been doing at school, and what I was doing at home, and what the choral world looks like around here. It was a pretty brief but very good talk. There are few things better in this world than getting to talk with folks who share your passion, who speak your language, and who—perhaps most importantly—respect you as an artist and an individual.

Missing Home

I'm feeling especially wistful today. Nostalgia is so real. I never knew I could be nostalgic for so many things at once... But St. Olaf is the one I feel comfortable sharing (I'm sure I'll talk about the other someday, but it's really just too painful right now). 

I dreamt last night that I went there, to my true second home, to visit all my friends, to see the lovely folks in the music department, to taste the food (swoon). I got to stay with my old roommates, have a late night watching stupid films and eating pizza from the Pause. I went to chapel in the morning and got to see Therees (or Dr. Hibbard, as no one calls her, because she's weird about that) directing Manitou.  I don't remember what they sang, but it was something I knew. 

I so miss that place. Those are my people there; my friends, of course, but just folks who are on my wavelength, which is so rare for me to find anywhere else. I miss early music ensemble, where I get to work with such talented musicians, but also sing the music I love; the music that made me fall in love with music; the music that made me certain that I needed to dedicate my life to sharing beauty with the rest of the world. They're doing the Bach BWV 150 in the spring, and how sad I am to be missing it... Maybe I'll make a pilgrimage out there to hear it; I'm not sure if streaming it from the website would be enough. 

Bach was really the one who clinched my pursuit of church music. (I'm sure I'll write sometime about my transition from atheism to faith... That's quite a story, actually.) The chorales, the chorale preludes, the endless organ works, the superior craftsmanship in every phrase, every note. This is music truly for the glory of God, no matter what god means to you... It makes you feel like you're a part of something greater, something you can't just reach out and touch. The St. Matthew passion was what did it. Such an exquisite expression of grief, but subtle. It doesn't feel like a requiem feels. It's cathartic in a way few requiems feel to me. It reminds me that there's security in death, or the freedom thereof, in a way that few requiems do (in fact, the Fauré is the only exception I can think of right now). 

And St. Olaf feels the way Bach feels to me. It's safe. It's authentic. It's home. 

You're Welcome: Matcha Swiss Roll

Here's the first recipe for you that will have you clamoring for more. It's possibly my favorite baked good of all time (with the exception of eclairs, but I haven't attempted those yet.. it's an ambition endeavor). This is not an exaggeration. It's light and airy, refreshing, and not bad for you at all, and very impressive-looking. Serve it to guests and their jaws will drop in awe. The best part is, it's ridiculously easy. Takes about half an hour including bake time, though it does have to chill for at least half an hour after assembly.

So what is this heavenly creation, you ask?

Matcha. Swiss. Roll.

That's right, folks. The tea of the gods in delectable cake form, with cream and even fruit filling, if you so choose. Actually, you could use anything your heart desires for filling. Coarse red bean paste, black sesame seeds, lotus paste, stiff chocolate ganache... The variations are nigh endless.

I've also included a gluten-free option here, in case you're into that. You're welcome. (Unfortunately, there is no vegan variation because the cake is meringue-based. But I promise there'll be vegan recipes to come.)

Here's what you'll need to get started:

-4 large eggs
-very small amount of vinegar or cream of tartar
-1/4 cup (60 mL) neutral-flavored oil (I use rapeseed oil because it's what we have in the house, and it's cheap)
-1/4 cup (60 mL) milk, give or take
-almond and vanilla extracts, to taste
-3-6 Tbsp. (40-70g) white sugar (I use 4 Tbsp,and that makes it discernibly sweet but not very; I totally get it if you want it sweeter)
-cake flour OR equal volumes of rice flour and potato starch
-1 Tbsp  MATCHA!!!!!!
-1/2 C (120 mL) heavy cream
-strawberries or whatever

First thing's first: preheat the oven to 355F (180C).

Separate the eggs into two large bowls.

This cute thing happened to me when I separated my eggs...

Add the oil, sugar, and milk+flavors to the egg yolks, and whisk it well. You don't want too much liquid in this cake or the meringue won't incorporate properly and you'll get this gummy layer on the cake, so here's the best way to measure milk and flavor: simply add the flavor to the measuring cup first, and then add the milk so it reaches the 1/4 C line.

To measure the flour and matcha properly, grab your 1/2 C measure (or kitchen scale, as the case may be). Put the matcha in the measuring vessel, and then add the flour til it reaches 1/2 C (or until the combined flour and matcha reach 45g).

THIS NEXT STEP IS ESSENTIAL! DO NOT SKIP IT OR YOU WILL GET A LUMPY CAKE AND BE SAD!

Sift the flour and matcha at least once. This not only makes it so that you don't get lumps, but it also contributes to the final light fluffiness of the cake. Whisk the dry ingredients into the yolk mixture. 

You can set this batter aside for now.

Get out your electric mixer. Add a few drops of vinegar/a pinch of cream of tartar to the egg whites. BEAT THEM TO HECK. It takes a lot to overmix meringue, so don't be scared of that. When the egg whites are glossy-looking and the peaks are stiff, they're done.
 
Add a third of the meringue to the yolk mixture and fold it in gently with a spatula. And the second and third thirds in the same manner.

Line a large, flat baking sheet with parchment or wax paper. Pour/scoop in the batter in. Spread it evenly. Let it sit for a few minutes, then tap it gently on the counter a few times to that the big air bubbles come to the surface and pop. I happen to really like this step because I'm insane. (But no really. Check back later for more on that.)

The final batter is actually greener in real life, but the color didn't transfer when I compressed the photos, it seems.

OK! Bake it for 15 minutes or less, depending on what your oven is like. Just until the edges are barely brown.

When it's done, lift it gently by the paper and set it on a cooling rack.

Get a fresh sheet of parchment paper. When the cake is cool, turn it onto the fresh paper, and carefully peel off the baking paper.

Whip up the cream until dry, but be careful not to beat it too long or it'll turn to butter...

Spread the cream evenly on the cake, except for a centimetre or so on one end. Add your chosen filling on the opposite end. Turn it so the filling is facing toward you, and roll it gently but firmly away from you

Once it's rolled up, wrap it in the paper and stick it in the fridge for at least half an hour. That helps everything set together, and also makes it way easier to slice.

Once you can't stand it anymore, take this grace incarnate out of the fridge and slice it. Serve with a warm beverage and weep with delight.

Another Post Already?

Yes, Already. I have something very important to share!

This gem, Moth, brought me curly fries. CURLY. FRIES. All because I posted on social media that I wanted curly fries. True friendship.

First Post Ever

Good gracious me, I'm writing a blog.

I need a project, it's true. I'm finally in a mental state where I can handle projects and have a chance of following through with them. (Incredible.) Many folks over the years have urged me to start a blog, so here we are. What do I hope to gain by blogging, you ask? I don't know, I answer. A sense of accomplishment, perhaps? Maybe it'll be fulfilling to share my creations with people. We'll see.