Live from Luxembourg with Michel Meis 4tet – Luxembourg American Cultural Society

A Virtual Concert Featuring Michel Meis 4tet

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About the Band:

The quartet around the drummer Michel Meis is making its mark on the European jazz scene with a sonic vocabulary that skillfully blends a traditional instrumentation with the fresh approach and the broad musical background of open-minded and fearless musicians. They effortlessly move from one extreme to the other. Unleashed rhythms culminate in lyrical melodies. Classical jazz elements steer towards lush electronic effects. Free improvisation ends up almost seamlessly in sophisticated, detailed compositions. “To me, being torn between different options doesn’t mean being undecided, but rather passionately breaking down apparent barriers or bringing opposites in a dialogue” says Meis about his music.

The result is an exciting modern jazz that has been duly recognized by Double Moon/Challenge Records when they signed the quartet’s debut album “Lost in Translation” in their series “Jazz thing Next Generation” – a first for a Luxembourgish artist.

Enjoy the music while making some of these Brunch Recipes with a Luxembourgish twist!

Charcuterie Board

Cheese and meat platter with champagne and champagne glasses.

Charcuterie Board:

Gather your favorite meats, cheese, nuts and fruit and artfully arrange them into a beautiful, yet simple display of delicious flavors. How do YOU charcuterie?

LACS Famous Bloody Mary

Bloody Mary Cocktail with celery and spiced rim.

LACS Famous Bloody Mary

1/4 cup (2 ounces) tomato juice
3 tablespoons (1.5 ounces) vodka
1 teaspoon Worcestershire sauce
Dash of Kalmes Famous Deluxe Seasoning
3/4 tsp freshly grated horseradish (optional)
3 dashes hot pepper sauce, i.e. Tabasco (optional)
1 cup of ice cubes
1/4 tsp fresh lemon juice
1 stalk celery
1 lemon wedge (optional)

1.) In 11-ounce highball glass, stir together tomato juice, vodka, Worcestershire sauce, salt, Kalmes’ Famous Deluxe Seasoning, and if desired, horseradish and hot sauce. Fill glass with ice, then pour mixture into second glass.

2.) Pour back and forth three to four times to mix well. Rim serving glass with Kalmes Famous Deluxe Seasoning, then pour in drink. Sprinkle lemon juice over. Garnish with celery stalk and lemon wedge and serve.

Glühwåin Crumble (Mulled Wine Crumble)

Anne’s Kitchen has a delicious recipe for a sweet mulled wine crumble that makes the perfect addition to any brunch. Visit her website for details!

Makes 1 crumble for 4 people

Prep: 10min – Cooking: 20min – Oven: 25 min

Ingredients:

3 pears
2 apples
15g butter
50g sugar
200ml red wine
¾ tsp cinnamon
½ tsp ground ginger
a bit of lemon juice

For the Crumble Topping:

75g flour
50g sugar
a pinch of salt
60g butter, soft
25g flaked almonds

Preheat the oven to 180°C fan.

Peel the pears and the apples, core and cut into 1cm chunks.

Melt the butter in a saucepan, add the diced fruit and cook for 5 minutes, stirring regularly.

After 5 minutes, add the wine to the fruit along with the sugar, cinnamon, ginger and lemon juice.

Cook the fruit on a medium heat for 15 minutes until softened.

Meanwhile, prepare the crumble topping. In a bowl, combine the flour, sugar, salt and butter and rub between your hands until it resembles breadcrumbs. Fold in the flaked almonds.

After 15 minutes, put the fruit into a baking dish measuring approx. 20x10cm. Top with the crumble topping and bake in the preheated oven for 25 minutes.

Serve hot.

Luxembourgish Gromperekicherlcher

Luxembourgish Gromperekicherlcher

Another recipe from Anne’s Kitchen.

2 potatoes (300g)
1 onion (100g)
1 egg
2 TBSP flour
1/2 tsp salt
1 TBSP parsley, chopped
sunflower oil

Apple compote, to serve

1.) Peel the potatoes and onion, grate and put into a bowl. Add the egg, flour, salt and parsley, mix well and leave to rest for 30 minutes.

2.) When the Gromperekichelcher are ready, stir the potato mix, as it will have gathered some water at the bottom of the bowl.

3.) Pour some sunflower oil into a frying pan, so that the entire bottom of the pan is covered in oil. Heat the oil and test if the oil is hot enough by dropping a tiny bit of batter in- if it starts bubbling, you’re ready.

INTERVIEW ON CHICAGO’S JAZZ RADIO, WDCB 90.9 FM

Listen in on the interview of LACS Executive Director Patricia Lutz and WDCB’s Gary Zidek

CLICK HERE TO LISTEN