Mozart & Me: Day 18 - Schikaneder,Schönbrunn & Sweets

Class began with a discussion about Emmanuel Schikaneder. Many of you may not know who Schikaneder was, but he was very important to Vienna and to Mozart. Herr Schikaneder was an actor, a theater owner and a librettist. Librettists write the dialogue and lyrics to an opera. In Mozart's time Schikaneder got top billing and Mozart was listed as a kind of an afterthought. That's a very different concept from how things are done currently; for example who knows who wrote the dialogue and lyrics for The Phantom of the Opera? . . . .Anyone? . . . . . Anyone? . . . . . . Bueller? . . . . . . The primary librettist is Charles Hart with some lyrics by Richard Stilgoe. I'm sure that all of you knew that, right? When Die Zauberflote opened it was billed as Die Zauberflöte eine große Oper in zwei Aufzügen Die Musik ist von Herrn Wolfgang Amade Mozart. Don't believe me? Take a look at this flyer from the original production and try to find Mozart's name.

Emmanuel Schikaneder also starred in the original production as Papageno, the bird catcher. While Mozart has so many melodies that are memorable and multiple arias that fun to sing and to listen to, it is fairly safe to say that the Queen of the Night's aria from the second act is quite possibly the most famous of all. (I know someone is going to disagree with me, and as this is my opinion, let them.) If you don't usually follow the links I put in here, follow that one!

Die Zauberflöte has been dissected for centuries trying to understand all of the Masonic imagery that Schikaneder and Mozart put in to it. Frankly it's nothing but a lot of hoopla over trivia, but if you like puzzles and games (as Mozart did) it's worth looking in to. It doesn't make the opera any better or any worse, but it is interesting curiosity.

Following class I thought I would head back to the hotel for a nap because I didn't sleep to well last night, then a pastry shop caught my eye and I stopped in for a piece of Esterhazy Torte. It is named after the Esterhazy family. They were one of the wealthiest families of the 15th, 16th and 17th centuries. Musically, they are most well known for having Franz Joseph Haydn on their payroll. In fact, Haydn was one of the last composers to thrive under the patronage system. But, I'm talking about torte. It was creamy and nutty and I will not go back to that cafe again because the service was horrible.

Feeling energized I hopped on the U4 (that's the subway train) and headed out to the Schloß! I've only been trying to go for a couple of days! The weather was very cooperative. Sun shining, cool breeze, who could ask for more. I could! What would really make this day special would be music! and leave it to the Viennese to provide. Right on the steps of the palace! I don't know who they were, but they were good and I enjoyed them thoroughly. You could hear them playing through a large part of the grounds. (Not all because the grounds are FREAKIN" ENORMOUS!)

The rest of the day was spent strolling the gardens, touring the carriage museum and watching apfel strudel being made. Here are a few of the highlights, plus the apfelstrudel recipe. Bon Appetit! (If someone wants to translate the measurements and temperature into American measurements, please share)

Apfelstrudel

250g flour Type 700, 2g salt,

1 egg, 100g lukewarm water, 20g oil

Miz all ingredients to a soft dough and let it rest in vegetable oil for 30 minutes.

Put the dough on a flour covered linen clothe and roll it in a rectangular shape.

Extend it on the back of your hands to a wafer thin layer.

Butter-Breadcrumbs

100g breadcrumbs, 50g butter. Heat the butter in the pan, add the breadcrumbs and roast them until they take on a gold-brown shine.

Cinnamon Sugar

140g sugar, 10g cinnamon. Mix the ingredients

Filling

150g butter-bread crumbs, 150 g cinnamon sugar, 170g raisins (soaked in rum overnight), 10g lemon juice, ca. 1kg peeled sour apples - cored and sliced, a shot of rum. Mix all the ingredients well.

INSTRUCTIONS

Put the filling in the extended layer of dough, roll it carefully with the cloth. Twist the ends and cut off excess pastry dough. Baste the open seam of the strudel with melted butter to "glue" it shut. Put the strudel on a buttered baking tray. Baste the entire strudel with melted butter. Bake it in the oven at 190 degrees Celsius until it takes on a gold-brown shine. Baste it with butter once more as soon as you take it out of the oven.

Wait at least 30 minutes before cutting. May be served warm or room temperature.