Last month, (June) was a busy month. There were family birthdays, a Father’s Day Celebration, a wedding celebration, and my own personal busy life, which consisted of getting a new computer. Life without a computer…it’s just not possible. It’s amazing how a computer is such a necessity now.
June is THE month for weddings. A relative got married, and what a beautiful bride she was. I wish the newlyweds the best as they start their lives together.
The wedding ceremony music consisted of three violinists. The music was soft, flowing, and romantic. It really set the tone for this occasion. I would definitely hire them! Tutti Dolce, The Violin Trio can be found on the following sites:
Tutti Dolce, The Violin Trio
Larisa Epps, Debbie and Emma Sadanand
www.facebook.com/TheViolinTrio
www.youtube.com/user/theviolintrio
email: theviolintrio@gmail.com
tel: 609 890-4207
Larissa Epps
By Trio Manager on June 26, 2010
“Violinist and private violin instructor, Larisa Epps has been performing for special occasions and weddings in New Jersey for 20 years. Now she joins forces with her former violin students, Deborah Sadanand, a music major at The College of New Jersey, and Emma Sadanand, a music major at Rutgers University, to form the string ensemble, Tutti Dolce.
Larisa Epps graduated summa cum laude from Montclair State university, as a participant in the Governor’s Teaching Scholars Program, with a degree in Music Education in 1993. She has studied violin with David Dusylovitch, Oscar Ravina, and Beverly Somach.
Larisa spent six years teaching strings at the elementary, middle and high school level in both Manalapan-Englishtown and Summit, New Jersey school districts. During this time she was also a sectional first violinist in the Summit Symphony Orchestra and secretary for the New Jersey Chapter of the American String Teachers Association.
In 2000, Mrs. Epps established a private violin studio in Mercer County in Hamilton Square, NJ. Her students regularly participate in the New Jersey ASTA Certificate Program Exam, consistently receiving certificates from the Foundation Level through Level 10. She has also successfully prepared students for the Associated Board of Royal Schools of Music (ABRSM) Grade 8 Violin Exam, the ABRSM Diploma Exam, and college auditions. Her students have been members of the Greater Princeton Youth Orchestra and the Youth Orchestras of Central New Jersey.
She enjoys performing with Tutti Dolce, a violin trio which was established in 2007 with her former students Deborah and Emma Sadanand.”
Learn more about Larisa at her website: http://www.LarisaEpps.com
Deborah Sadanand
By Trio Manager on June 26, 2010
“Deborah Sadanand is currently a string specialist in the East Brunswick School District. She graduated from The College of New Jersey in 2010 and from West Windsor Plainsboro High School South in 2005. She is also part of the violin trio, Tutti Dolce …”the Sweetest Trio in town!”
During high school, Debbie successfully completed the ASTA Certificate Program through Level 9. As a Music Education major, she studied the violin with Ruotao Mao.
Someday, Deborah would also like to pursue studies in Nursing, perhaps in the field of Oncology. She enjoys cooking, eating and staying active. Debbie enjoys being a music teacher and a member of Tutti Dolce, The Violin Trio.”
Emma Sadanand
By Trio Manager on June 26, 2010
“Emma Sadanand is a student at Rutgers University, having graduated from West Windsor Plainsboro High School South in 2007. Emma plays in the Rutgers Symphony Orchestra and also enjoys being a part of the violin trio, Tutti Dolce.
During high school, Emma successfully completed the ASTA Certificate program through Level 10. Emma was awarded a Distinction, the highest commendation, for the Associated Board of Royal Schools of Music (ABRSM) Grade 8 violin exam in 2005. In 2006, Emma successfully presented a full-length recital with program notes, and was awarded a Diploma from the ABRSM.
At Rutgers, she would like to pursue a degree in Music Education and Business. A former student of Larisa Epps, she currently studies with Lenuta Ciulei, and has studied with Jina Choy. Emma plays in the Rutgers Symphony Orchestra and also enjoys being a part of the violin trio, Tutti Dolce.”
Want to bake an easy dessert that doesn’t require much fuss yet tastes like you did?
Try a Crostata using apples.
I also made the pastry by hand…no mixer or food processor required.
I adapted a recipe by Ina Garten of Barefoot Contessa. She made a Crostata using berry fruits. I plan on trying her version too. For now, I’m sharing with you how to bake an Apple Crostata.
View a video of Ina Garten making a Summer Fruit Crostata.
You can buy the book, (which includes her recipe), Barefoot Contessa Home Everyday.
APPLE CROSTATA
Adapted recipe: Summer Fruit Crostata
by Barefoot Contessa at Home – FoodNetwork
INGREDIENTS:
PASTRY – makes 2 Crostatas
(I halved the pastry recipe and made two versions: all-purpose and whole wheat)
2 cups all-purpose flour
1/4 cup granulated or superfine sugar (I use turbinado sugar for the whole wheat pastry)
½ teaspoon kosher salt
Pinch of cinnamon (optional)
2 sticks (1/2 pound) cold unsalted butter, diced
6 tablespoons ice water (add a few drops more if dough is too dry)
APPLE FILLING (makes 1 Crostata):
3 to 5 apples
1 tablespoon all-purpose flour
1 tablespoon granulated sugar
1 teaspoon lemon zest
1 tablespoon lemon juice
DOUGH FILLING:
1/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, diced
TOPPING FOR PASTRY CRUST EDGE:
Milk
Turbinado sugar
PASTRY DIRECTIONS: (by hand)
• Place the flour, sugar, and salt in a bowl. Mix.
• Add the cubed butter to flour mixture.
• Using a pastry cutter, cut the butter into the flour until the butter is the size of peas.
• Add the ice water.
• Mix quickly using a spatula.Don’t overmix. Form it into a ball.
• Turn dough out onto a floured board.
• Roll it into a ball, cut in half, and form into 2 flat disks.
• Wrap the disks in plastic.
• Refrigerate pastry for at least 1 hour. (If not using 1 disk, dough can be frozen)
• When dough has chilled, proceed to preheat oven.
Preheat the oven to 450 degrees Fahrenheit.
APPLE FILLING DIRECTIONS:
• Peel and cut the apples in wedges and place them in a bowl.
• Toss in 1 tablespoon of the flour, 1 tablespoon of the sugar, lemon zest. Mix.
• Add lemon juice and cinnamon. Mix.
• Set aside.
DOUGH FILLING DIRECTIONS:
• Combine 1/4 cup flour, 1/4 cup sugar, and the salt in a bowl.
• Add the butter and cut using a pastry cutter until the mixture is crumbly.
• Rub it with your fingers until it starts to hold together.
• Set aside.
SHAPE PASTRY:
• Line a baking sheet with parchment paper.
• Roll the pastry into an 11-inch circle (approximate) on a lightly floured surface.
• Transfer it to the parchment-lined baking sheet.
BUILD, BAKE AND COOL THE CROSTATA:
• Pastry: Rolled pastry is ready for filling.
• Apple Filling – Place the apple filling on the pastry circle, leaving a 1 1/2-inch border.
• Dough Filling – Sprinkle pieces of the dough evenly over the fruit.
• Gently fold the border of the pastry over the apples, pleating it to make an edge.
• Brush the pastry edges lightly with milk.
• Sprinkle turbinado sugar on the pastry edges.
• Bake the Crostata for 20 to 25 minutes.
• Apples should be tender and the crust a golden color.
• Remove Crostata from oven.
• Cool for 5 minutes.
• Transfer to a wire rack using two spatulas.
• Serving suggestion: Serve warm or at room temperature. Goes great with vanilla ice cream.
RECIPE PHOTO TUTORIAL
BY BAKING IS MY ZEN
APPLE CROSTATA
Adapted recipe: Summer Fruit Crostata
by Barefoot Contessa at Home – FoodNetwork
PASTRY DIRECTIONS: (by hand)
Place the flour, sugar, and salt in a bowl. Mix.
Add the cubed butter to flour mixture.
Using a pastry cutter, cut the butter into the flour until the butter is the size of peas.
Add the ice water.
Mix quickly using a spatula. Don’t overmix. Form it into a ball.
Turn dough out onto a floured board.
Roll it into a ball, cut in half, and form into 2 flat disks.
Wrap the disks in plastic.
Refrigerate pastry for at least 1 hour. (If not using 1 disk, dough can be frozen)
When dough has chilled, proceed to preheat oven.
Preheat the oven to 450 degrees Fahrenheit.
APPLE FILLING DIRECTIONS:
Peel and cut the apples in wedges and place them in a bowl.
Toss in 1 tablespoon of the flour, 1 tablespoon of the sugar, lemon zest. Mix.
Add lemon juice and cinnamon. Mix.
Set aside.
DOUGH FILLING DIRECTIONS:
Combine 1/4 cup flour, 1/4 cup sugar, and the salt in a bowl.
Add the butter and cut using a pastry cutter until the mixture is crumbly.
Rub it with your fingers until it starts to hold together.
Set aside.
SHAPE PASTRY:
Line a baking sheet with parchment paper.
Roll the pastry into an 11-inch circle (approximate) on a lightly floured surface.
Transfer it to the parchment-lined baking sheet.
BUILD, BAKE AND COOL THE CROSTATA:
Pastry: Rolled pastry is ready for filling.
Apple Filling – Place the apple filling on the pastry circle, leaving a 1 1/2-inch border.
Dough Filling – Sprinkle pieces of the dough evenly over the fruit.
Gently fold the border of the pastry over the apples, pleating it to make an edge.
Brush the pastry edges lightly with milk.
Sprinkle turbinado sugar on the pastry edges.
Bake the Crostata for 20 to 25 minutes.
Apples should be tender and the crust a golden color.
Remove Crostata from oven.
Cool for 5 minutes.
Transfer to a wire rack using two spatulas.
Serving suggestion: Serve warm or at room temperature.
Goes great with vanilla ice cream.
Enjoy your summer days…
Peace in baking,
Carmen
Baking is my Zen…sweet nibbles for the soul
NOTE: DO NOT use my photography WITHOUT MY PERMISSION.
Baking is my Zen 
What a beautiful post! Thank you for sharing. I am running to the store for apples this morning — the crostata looks so good. I think I will give it a try with apples and blueberries …
Catherine, thanks! The simplicity is my fav part. 🙂
Carmen