Category Archives: Wine and Unwind

The First Cheesecake

Cheesecake, Wine and Unwind February 26, 2017 Leave a comment

<cheesecakeSimple, classic cheesecake.  From the first cheesecake recipe our Backstage Baker ever used!

Perhaps you recall James’s Cheesecake Bake-offs of past years (and posts!)  Well, here is the very first cheesecake recipe James ever used.  (Just imagine young James reading the New York Times, then toddling around his mother’s Milwaukee kitchen, surrounded by cheese curds, cream and cows, mixing up this luscious treat!  Okay, perhaps it didn’t go quite like that . . .)

In James’ own words:  “Here it is. First published in the New York Times as Jon’s Cheesecake. I did a few modifications, mostly making my own crust.”  I searched the Times’ archives for the original recipe, but came up empty. But who cares?  This recipe is delicious!  James served it up at a Jitney Wine and Unwind and it was gone in minutes!

Ingredients:

For Graham cracker crust:
1 cup Graham crumbs
¼ cup cocoa
2 tbsp sugar
¼ cup melted butter

For Filling:
2 packages (8 oz) cream cheese, softened
3 eggs
1/2 cup sugar
2 teaspoons vanilla

For Topping: (don’t skip this, it really makes the whole cake sing!)
1 pint sour cream
1/4 cup sugar
1 teaspoon vanilla

Method:

In a small bowl, mix together the graham crumbs, sugar, cocoa, and melted butter and press into a 9 inch springform pan.

Mix cream cheese and sugar. Add eggs one at a time. Add vanilla. Mix until well combined.

Spoon over graham crust.

Bake at 350 degrees for 20-30 minutes until set. Let cool on a rack while you make the topping.

For topping combine sour cream, sugar and vanilla. Spread carefully over top of baked cake. Refrigerate overnight

Garnish with fresh fruit just before serving.

carra-patterson
Carra Patterson (Rena) enjoying a slice

harvy-and-ray
Harvy Blanks (Shealing) and Ray Anthony Thomas (Philmore) fighting over the last piece

Chocolate Zucchini Cake with Sweet Potato Frosting

Cakes, Chocolate, Wine and Unwind January 1, 2017 Leave a comment

the-play-the-cake-the-wine

The Backstage Baker is back on Broadway with August Wilson’s Jitney! Directed by Ruben Santiago-Hudson, it’s part of Wilson’s Pittsburgh/Century Cycle of plays (two of which won the Pulitzer Prize) and is the only one never produced on Broadway.  Until now.

James sent me this recipe several weeks ago, having baked this delicacy for the company’s first Wine and Unwind.  I’m only just getting around to posting it, while in the interim James and the company have rehearsed, teched and had their first preview on Broadway! (Oh, and they celebrated some holidays in there too.)  Opening night is January 19, 2017, so get your tickets now!

Chocolate Zucchini Cake with Sweet Potato Frosting
(with thanks to fellow stage manager Buzz Cohen)

1 pound (453 g) zucchini (about 4 small), trimmed
2½ cups (360 g) white whole wheat flour
½ cup (48 g) unsweetened cocoa powder
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1½ cups (312 g) sugar
1 cup (245 g) buttermilk, at room temperature
½ cup (112 g) grapeseed or other neutral oil
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup (180 g) semisweet chocolate chips

Sweet Potato Frosting:
1 (15-ounce; 425-g) can pure sweet potato puree
10 ounces (283 g) semisweet or bittersweet chocolate, finely chopped
1/2 teaspoon vanilla extract

Method:
1. To make the cake: Position a rack in the center of the oven and preheat to 325°F. Coat a 9 x 3 x 2-inch cake pan or dish with nonstick cooking spray. If you’re using a metal pan, line the bottom and sides with foil or parchment paper and spray again.

2.  Set a box grater on some paper towels and grate the zucchini on the large holes. Spread it out on the paper towels, top with more paper towels, and press gently to remove excess moisture.

3.  Sift the flour, cocoa powder, cinnamon, baking soda, baking powder, and salt into a large bowl. Whisk the sugar, buttermilk, oil, eggs, and vanilla in a medium bowl until very smooth. Make a well in the dry ingredients and pour in the wet ingredients. Whisk, gradually drawing in the dry ingredients, just until smooth. Fold in the zucchini and chocolate chips with a silicone spatula until evenly incorporated. Spread the batter in an even layer in the prepared pan.

4.  Bake the cake until a toothpick inserted in the center comes out clean and the top springs back a little when lightly pressed with a fingertip, 45 to 50 minutes. Cool completely in the pan on a rack.

5.  While cake is cooling, make the frosting: Bring the sweet potato puree to a simmer in a large saucepan over medium heat, stirring frequently. Remove from the heat and add the chocolate and vanilla. Stir until smooth. Cool, stirring occasionally, until the mixture is at room temperature and the consistency of canned frosting. It should hold soft peaks when you lift the spatula from the pan but not be stiff. Spread the frosting all over the top of the cake, creating swoops and swirls.

*Make ahead notes: The cake is best the day it’s made, when the chocolate chips are still a bit melty and the frosting is soft, but it will keep in the refrigerator for up to 3 days.*carra-patterson-and-andre-holland Carra Patterson and Andre Holland

brandon-dirdenBrandon Dirden in a sugar coma . . .

Apples LeRoy

Cakes, Wine and Unwind October 30, 2016 Leave a comment

apples-leroy

The Backstage Baker made this apple sheet cake for the company of Plenty.    Cast member LeRoy McClain (who plays Mick) really, really liked it, so it was unanimously decided to name the dessert Apples LeRoy. (And that’s pronounced Apples LE-Roy, not Apples Leeroy!) The recipe originally came from the Better Homes & Gardens website, but our Backstage Baker did some fiddling with it to make it even tastier.

Here’s a very happy LeRoy with the (almost) empty pan.

leroy-with-whats-left-of-his-cake

I had the opportunity to chat with LeRoy who, it turns out, is quite an accomplished baker himself.  A native of Cambridgeshire, England, he shares a lot of the same holiday baking memories that I have — mincemeat pies, Christmas cake, lemon curd tart . . .   But he’s also mastered new delights, such as French Vanilla Pineapple Upside Down cake (“Oh, I bring this one to all the Thanksgiving dinners I get invited to — it’s obviously not a holiday I celebrated as a child.”  Hmm, what are you doing for Thanksgiving this year, LeRoy?)  He’s promised to share a recipe for the blog – -perhaps his Caramel Apple Candied Pecan cake or his Raspberry Streusel Crunch Cake.  So stay tuned!

Apples LeRoy

Ingredients:
2 medium baking apples
1/3 cup butter, melted
1 2/3 cups packed brown sugar
1 cup apple sauce
2 eggs
2 1/2 teaspoons vanilla
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup dried apples, finely chopped

Maple Icing:
1 tablespoon melted butter
1 tablespoon maple syrup
1/2 cup sifted powdered sugar
1/2 teaspoon vanilla
1 tablespoon milk

Method:

1. Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan; set aside.

2. Peel, core, and coarsely shred one of the apples. Thinly slice remaining apple, removing seeds; cover and set apples aside.

3. In a large bowl whisk together the butter, brown sugar, apple butter, eggs, and vanilla until smooth. Add flour, baking powder, baking soda, and salt; whisk until combined. Fold in dried and fresh shredded apple. Spread batter into prepared pan. Arrange apple slices over batter.

4. Bake about 40 minutes or until golden and a toothpick inserted near the center comes out clean. Remove to a wire rack. Spoon Maple Icing over hot cake; spread evenly, using a pastry brush if necessary. Cool completely. Dust with ground cinnamon.

for Maple Icing:

In a small bowl stir together 1 tablespoon melted butter, 1 tablespoon maple syrup, 1/2 cup sifted powdered sugar, 1/2 teaspoon vanilla, and 1 tablespoon milk until smooth.

Mini Raspberry Cheesecakes

Cheesecake, Wine and Unwind September 12, 2016 Leave a comment

The Backstage Baker’s new show is a revival of the award-winning David Hare play Plenty.  Check it out here.   It stars Rachel Weisz and I think is already completely sold out.

For their first Wine and Unwind, our BB outdid himself with these gorgeous looking mini cheesecakes.  I mean, can you stand them?  And can you eat just one???  (There’s a joke about plenty in here that I can’t quite find . . .)

mini-raspberry-cheesecakes

Before you start, you need to get a mini-cheesecake pan with removable bottom sections.  (OMG, more kitchenware??  Yet . . . these little darlings sure look worth it!) Here’s a link to the one the Backstage Baker uses.   

Mini Raspberry Cheesecakes

Ingredients

1 cup crushed Chocolate wafers or ginger snaps or whatever crisp cookie you are in the mood for
2 tablespoons butter, melted
2 8 oz. packages cream cheese, softened
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
24 fresh raspberries
Chocolate chips (white or dark, depending your taste)
2 ounces dark chocolate, melted, for drizzling

Method

Preheat oven to 350F. Lightly grease mini-cheesecake pan.  Stuff 12 raspberries with dark or white chocolate chips.  (James tells me he was able to get two chips into each raspberry.)

Place a heaping teaspoon (more or less, depending on how much you like crust) in each cheesecake well. Tamp down with fingers or a teaspoon. Place in the oven for 3 minutes. Let cool.

In a mixing bowl, beat cream cheese and sugar until well mixed. Add eggs one at a time, then vanilla; beat until light and fluffy.

Fill cheesecake wells half-full, them place one raspberry stuffed with chocolate on top. Cover with the rest of the batter. Bake for 13-15 minutes. Cool completely.

Gently push each cheesecake out of its well from the bottom. With a thin spatula, remove each cheesecake from the bottom plate and place on parchment paper or lightly greased tinfoil. Drizzle with melted chocolate and place a raspberry in the center.  Heaven!

corey-stoll-who-plays-brock-jesca-prudencio-assistant-director-and-maria-goyanes-associate-producer
Corey Stoll who plays Brock, Jesca Prudencio – Assistant Director and Maria Goyanes – Associate Producer wining and unwinding

emily-bergl
Emily Bergl who plays Alice and her contribution a delicious Golden Syrup cake. (Notice the colorful pile of spike tape on the table in the back!!!) I’ll ask her is she will share the recipe.

 

Summer Mixed Berry Pie

Tarts, Wine and Unwind July 5, 2016 Leave a comment

Pie
Summer Mixed Berry Pie

The Backstage Baker is in rehearsals for Troilus and Cressida at Central Park’s Delacorte Theater.  He made the succulent pie above for a recent Wine and Unwind.  You can almost taste it from the photo, can’t you?

Ingredients:
For the crust (a basic Pâte Brisée):
1 1/2 cup all-purpose flour
1/2 cup butter, cubed
4-5 Tbsp chilled water (as needed)
1/4 tsp sea salt
Pinch sugar

Method:

In a food processor combine flour, salt, and sugar. Pulse in butter until it is broken up into very small beads. Add water until just incorporated.

Form dough into a ball and knead on a floured board just until it is uniform. Wrap in plastic wrap and allow to rest in the refrigerator for at least 30 minutes.

On a lightly floured board roll out dough to 1/8″ thick and a 12-13″ circle. Place in tart shell and form it to the side. Brush with egg white to keep it from getting soggy.

For the Filling:
1 cup sugar
1/4 cup cornstarch
Dash salt
1/3 cup water
1/2 teaspoon ground cinnamon, optional
1 cup fresh blueberries
1 cup fresh raspberries
1 cup halved fresh strawberries
3/4 cup fresh blackberries
1 teaspoon almond extract
2 tablespoons butter

Method:

In a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly.

Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. Pour in prepared tart pan. Bake 10 minutes.

Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Andew Burnap
Andrew Burnap who plays Troilus giving his approval

KeiLyn Jones and Andrew Chaffee
KeiLyn Jones and Andrew Chaffee enjoying Wine (or Whiskey) and Unwind in the rehearsal space- LuEsther Hall at The Public

Sadie Thompson Brownies (now with more cherry!)

Bars, Chocolate, Wine and Unwind March 13, 2016 Leave a comment

The Backstage Baker has gone Hollywood!  Well, sort of.  He’s in San Diego at the Old Globe Theater stage managing a new musical called Rain.  (Read more about it here.)

It seems only fitting, and just a little bit naughty, to share this recipe for Cherry Brownies, herewith renamed “Sadie Thompson Brownies,” that James served at his first Wine and Unwind for the cast and creatives of Rain at the Old Globe Theatre in San Diego.

Now Rain has had a long and storied history both onstage and on film.  Based on a scandalous 1921 short story written by Somerset Maugham about a prostitute named Sadie Thompson and the missionary who rapes her (okay, I’m taking gigantic liberties with the intricate plot)  it first premiered as a Broadway show in 1923 with Jeanne Eagels starring as Sadie Thompson. (Lee Strasberg called her Sadie “One of the great performances of my theater-going experience . . .  An inner, almost mystic flame engulfed Eagels and it seemed as if she had been brought up to some new dimension of being.”  This from the man known as the Father of Method Acting!)  In 1928, Gloria Swanson produced and starred in the silent picture version called Sadie Thompson.  Joan Crawford and Rita Hayworth also starred in later iterations of this story.

It’s a plum, er, a cherry of a role!

(For those of you who want to know, the wine was a Sangiovese with a hint of cherry.)

Sadie Thompson Brownies

Ingredients:

3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/3 cup vegetable oil
1/2 cup boiling water
2 cups white sugar
2 eggs
1/3 cup vegetable oil
1 1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup chopped dried cherries

Method:

Preheat oven to 350 degrees . Grease a 9 x13 inch pan and then dust with cocoa powder for extra chocolatey-ness. (You can use flour instead if you prefer.)

In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. IT will get thick!  Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Add the cherries. Spread evenly into the prepared pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.

Cherry Brownies1
The actor Tally Sessions who plays Alec MacPhail. Costume research in the background.

CherryBrownies2
The director Barry Edelstein

CherryBrownies3
The actress Betsy Morgan who plays Louisa MacPhail and the pan of disappearing brownies. She was recently in Michael John LaChiusa’s FIRST DAUGHTER SUITE at The Public.

CherryBrownies4
Associate Music Director Tim Splain, Actor Jeremy Davis who plays Jo, and book writer Sybille Pearson. Scenic ground plans on the back wall.

 

Nutty Naughty Bars

Bars, Wine and Unwind December 2, 2015 Leave a comment

Naught Bars

He’s making a list, he’s checking it twice,
He’s gonna find out who’s naughty or nice,
Santa Claus is coming to town!

 I think naughty is the way to go, don’t you?

After a brief hiatus, the Backstage Baker returns with an indulgent treat suitable for the season.  He served them last week at the first Wine and Unwind for the cast and crew of Lazarus, the new musical currently on at the New York Theater Workshop.  By David Bowie and Enda Walsh, directed by Ivo Van Hove and starring Michael C. Hall, it’s based on the novel “The Man Who Fell to Earth.”  Let’s just say Book of Mormon it ain’t!  But go see it, if you can get tickets.  (Which you can’t because it’s sold out.)  Maybe it’ll move to Broadway . . .

James tells me that this recipe comes from his cousin Patti who lives in Ghana.  Here are her notes:
Be sure to add macadamia nuts cut in half, and whole or pieces of
cashews to the mix. I add a bit more vanilla than they mention. These
bars are good without the nuts, but when I make them with nuts, people
are actually rolling their eyes and moaning when they bite in.
Cambodians and Africans too,  flip for these bars. My driver gobbles
them, so I have to freeze half as soon as they cool, or I wouldn’t
have any for myself.

Life is different in Ghana, no?

Naughty Bars

2 sticks butter (1 cup)
2 cups packed brown sugar
2 tsp baking powder
1/4 tsp salt
1 1/2 tsp vanilla
2 cups flour
2 eggs
1/2 cup combination of macadamia nuts and cashews

Preheat oven to 350°. Grease a 9×13-inch pan with butter and set aside.

In a large microwave-safe glass bowl, melt the butter on high for 30 seconds (or until butter is almost completely melted), covering the bowl with a paper towel to avoid splatters.

Using a wooden spoon or sturdy spatula, mix in the brown sugar and stir until combined. Add the baking powder, salt and vanilla — mix well. Gradually add the flour —the batter will be stiff – and mix until completely incorporated. Whisk the eggs well in a small bowl, and then add to the batter, mixing well one last time.

Spread the batter in the prepared pan (a spatula works well for this) and bake until golden around the edges and the center is still soft, about 30 minutes.

DO NOT OVER BAKE!

Let cool completely before cutting into small squares. They go together quickly and there are NEVER any left over!

Michael Esper
Michael Esper who plays Valentine enjoying some naughtiness

 

Cristin MillotiCristin Milioti who play Elly tasting the Naughty Bars.

Raspberry Almond Bars

Bars, Wine and Unwind April 27, 2015 Leave a comment

Raspberry Almond Bars

I’ve blogged more than 50 recipes, the vast majority of which come directly from James our Backstage Baker, and I cannot believe that I haven’t already blogged this recipe.  It is a terrible oversight on my part because this is one of my very favorites, and a staple in my personal pantheon of baked goods.   These bars are always popular and always disappear first from any dessert table! Do try them for your next church social or PTA bake sale.

James baked these early Sunday morning (before a 1pm matinee!  Who does a 1pm matinee?) to the delight of the Hamilton cast.

Poor Jersey had to wait for her walk until they were cooling . . .

Jersey

Raspberry Almond Bars

Ingredients:

1/2 cup butter
1 package vanilla chips (10 or 12 oz)
2 eggs
1/2 cup sugar
1 teaspoon almond extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup seedless raspberry jam
1/4 cup sliced almonds

Method:

Preheat oven to 325 degrees F.  Grease a 9″ x 9″ pan.

1.   In a medium saucepan, melt butter.  Remove from heat and add 1 cup vanilla chips.  DO NOT STIR.

2.  In  small bowl, beat eggs until foamy.  Gradually add sugar.  Stir in chip mixture and almond extract.

3.  Combine flour and salt.  Add to egg mixture just until combined.  Spread half of this batter in your pre-greased pan.  Bake at 325* for 15 – 20 minutes.

4.  In a small saucepan over low heat, melt jam then spread over warm crust.  Stir remaining chips into batter and drop by teaspoonfuls on top of jam layer.  Sprinkle with almonds and bake for 30 – 35 minutes until toothpick comes out clean.

5.  Cool thoroughly on wire rack before you even attempt to cut into bars.  (I can never wait, and my bars always looks ragged.  Don’t be like me.  WAIT!)

Daveed

Daveed Diggs (Lafayette/Thomas Jefferson) digging in

Anthony Ramos

Anthony Ramos (Laurens/Philip Hamilton) achieving nirvana

Betsy Struxness

Betsy Struxness (Ensemble) posing with what’s left

Brownie Batter-Stuffed Cupcakes with Fluffy Peanut Butter Icing

Cakes, Chocolate, Muffins, Wine and Unwind April 21, 2015 Leave a comment

Brownie Stuffed Cupcakes 2
These were served at the Easter Sunday Wine and Unwind, hence the pink bunny rabbit.

These are so impossibly decadent that I will let the recipe speak for itself:

Brownie Batter-Stuffed Cupcakes

Ingredients:

For the brownie batter portion (to keep it simple, you can also use a boxed brownie mix):

3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/3 cup vegetable oil
1/2 cup boiling water
2 cups white sugar
2 eggs
1/3 cup vegetable oil
1 1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt

In a large bowl, stir together the cocoa and baking soda. Add vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed.

Set aside (DO NOT BAKE YET!!)

For the cupcake portion:

1 (18.25 ounce) package chocolate cake mix (you could also use white or yellow)
2 tablespoons canola oil
1 1/3 cups water
3 egg whites

Method:

1.  Preheat an oven to 350 degrees F.  Using mini-muffin pans, line 48 muffin cups with paper liners.

2.  Mix the cake mix, 2 tablespoons canola oil, 1 1/3 cup water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 minutes.

Now there are two ways to proceed:

3.  For a chewier brownie interior, spoon the brownie batter into prepared muffin cups, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until muffin cups are each 2/3 full.

4.  For a more molten brownie interior, start by adding 1 tablespoon of cake batter to each paper lined cup, then your brownie batter then top with cake batter. This will make them easier to remove from the liner too.  (This was James’ preferred method.)

5.  Bake in the preheated oven until the tops spring back when lightly pressed, about 20 minutes.

Fluffy Peanut Butter Frosting:

Ingredients:

1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners’ sugar

Method:

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes so it is nice and fluffy. James piped the icing on to the cooled cupcakes using his trusty pastry bag and a flower tip, and topped that with jellybeans.

Needless to say, they were a big hit with the Hamilton cast.

Stuffed cupcakes
I mean, really, what else is there to say?

Chocolate Macaroon Tart

Tarts, Wine and Unwind March 29, 2015 Leave a comment

IMG_2326

It’s Wine and Unwind time!  Now that “Hamilton” is up and running and only rehearsing 12 hours a week (in addition to an eight-show a week performance schedule) James has time to bake again.  Ahem.

Anyway, this tart was so popular that I barely had time to snap a few pictures before it was gone gone gone.  (I did manage to score a tiny slice and it was velvety smooth and delectable.  Good thing everyone else devoured it too, or else.)

It’s also gluten-free, so you can serve it to just about anyone.  A useful recipe to have in your repertoire in this day and age, no?

Chocolate Macaroon Tart

Ingredients:
10  ounce(s) (soft ) coconut macaroon cookies
1 cup heavy or whipping cream
8 ounces semisweet chocolate, finely chopped
2 tablespoons orange-flavored liqueur, such as Grand Marnier or Triple Sec
1 teaspoon vanilla extract
1/2 teaspoon confectioners’ sugar
1  navel orange, for garnish

Method:

1.  Preheat oven to 350°F.  Using a 9-inch tart pan with removable bottom, spray with nonstick cooking spray.

2.  In food processor with knife blade attached, pulse macaroons until fine crumbs form. Pour crumbs into prepared pan and press crumbs onto bottom and up side of pan. Bake crust 10 minutes or until golden-brown; cool completely on wire rack (about 30 minutes).

3.  In 1-quart saucepan, heat 3/4 cup cream to boiling on medium. Remove from heat. Add chocolate; with wire whisk, whisk until melted and smooth. Stir in liqueur and vanilla. Pour chocolate mixture into tart shell. Refrigerate 2 hours or until set.

4.  When ready to serve, in small bowl, combine sugar and remaining cream. With electric mixer on medium speed, beat cream until soft peaks form.

For extra credit:
With vegetable peeler, from orange, remove strips of peel measuring approximately 3″ by 1/2″. With paring knife, scrape off and discard white pith from peel; very thinly slice peel lengthwise. One at a time, wrap each strip around chopstick or pencil and hold 10 to 15 seconds or until curled. Garnish tart with whipped cream and citrus curls.

IMG_2328Lin-Manuel Miranda taking his tart very seriously.

IMG_2327Sidney Harcourt, a member of the Hamilton ensemble, digging in.

IMG_2325The glamor of theater!  Thanks Anna Wintour for the Veuve Cliquot!!