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“The Nutcracker” is America’s most beloved ballet. Each year during the holiday season, dance companies from coast-to-coast present this delicious confection. It also is performed in London, Paris, Berlin and Moscow.
I do not know how many times I have savored the Pennsylvania Ballet’s production of George Balanchine’s classic story. As a child, I longed to be a ballerina. My feet still bear the brunt of pointe shoes. In 1999, Jeffrey Gribler, Pennsylvania Ballet’s ballet master, granted me my wish and let me perform. He created the role of the governess just for me.
I cannot describe the thrill of donning a long Victorian costume and making my entrance onto the stage at The Academy of Music. Memories are flooding back. I am getting goose bumps as I write this.
“The Nutcracker,” which runs through tomorrow, is a two-act ballet. It is filled with food and drink. The first act is the party scene where the adults are drinking and toasting. Herr Drosselmeyer cracks walnuts using the nutcracker doll and tosses them to the excited children. In Act II, The Sugar Plum Fairy leads us to the Land of the Sweets. A sugar plum is a small confection, often consisting of fruit such as a candied cherry or dried apricot, surrounded by fondant.
The Sugar Plum Fairy summons the dancers who represent hot chocolate, coffee, tea, candy canes, marzipan shepherdesses and Mother Ginger and her gaggle of children who emerge from her big hoop skirt. The role is played by a tall man.
I have been writing about Pennsylvania Ballet for many years. At one of this year’s matinee performance I was treated to a rare delight. William DeGregory, who danced with the company for many years before retiring from the stage and is married to ballet mistress Tamara Hadley, performed Herr Drosselmeyer with poise and expressive hands. His acting was less sinister than others who have acted the role before him.
The real delight was watching Ian Hussey, who was recently promoted to soloist with the company. I remember him as a boy dancing the role of the young prince. Now he is the Cavalier, the Sugar Plum Fairy’s partner. He has grown and matured into an accomplished dancer and will continue to enthrall us in the years to come.
Enjoy these recipes I associated with “The Nutcracker.” They are from “Hot Toddies” by Christopher B. O’Hara.
Mulled Wine
Ingredients:
2 750-mL bottles of full-bodied dry red wine
1 cup of packed brown sugar
6 ounces of orange juice, no pulp
2 teaspoons of ground nutmeg
2 teaspoons of ground cinnamon
1 teaspoon of ground cloves
12 whole cloves
10 cardamom seeds
Directions:
In a large saucepan, warm the wine over medium heat until steam begins to rise from the surface, about seven minutes. Add the remaining ingredients. Reduce to the lowest possible heat and, stirring frequently, keep the mixture warm for about 20 minutes, or until the sugar is completely melted and the spices have fully integrated. Do not let the mixture boil — this will give the juice a “cooked” flavor. Strain and serve immediately.
Serves ten.
Note: Refrigerate the mulled wine for 24 hours to really let the flavors come together. Before serving, warm it on the stove for about 10 minutes.
Candy Cane Cocoa
Ingredients:
3/4 cup of unsweetened cocoa powder
1/2 cup of sugar
1-1/2 teaspoons of pure vanilla extract
Pinch of salt
3-1/2 cups whole milk
1/2 cup of heavy cream
4 ounces of créme de menthe
4 candy canes
1 cup of heavy cream, chilled
4 candy canes, for garnish
Directions:
To make the cocoa, combine 1/2 cup of water with the cocoa powder, sugar, vanilla and salt in a heavy saucepan. Place it over low heat. Whisking frequently, cook until the mixture is smooth. In a separate pot, combine the milk and cream and heat until just boiling. Gradually whisk the hot milk into the chocolate paste and blend completely. Keep warm.
To make the peppermint whip cream, place the candy canes into a doubled plastic bag and pound with a rolling pin until finely pulverized. In a medium bowl, whip the cream to soft peaks, then fold in the peppermint pieces.
To serve, pour an ounce of créme de menthe into a mug and top off with the cocoa. Stir then garnish with the peppermint whipped cream and a candy cane stirrer.
Serves four.
Orange Spiced Tea
Ingredients:
1 orange, sliced in half
5 whole cloves
Peel of half a lemon
2 cinnamon sticks
4 tea bags of black tea
4 teaspoons sugar
Stud one half of the orange with the cloves and set the other half aside for later. Place the studded orange half in a square of cheesecloth along with the lemon peel and cinnamon sticks, and tie with kitchen string. Place the tea bags and spice sachet into a warmed teapot.
In a separate pot, bring three cups of water to a boil, pour into teapot and allow to steep for at least three minutes. Remove the tea bags and sachet and pour the tea into warm mugs with one teaspoon of sugar stirred into each.
Serve with ginger snaps.
Serves four. SPR
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