Happy Mother's Day from Uptown Violins

Like you, we will spend Mother’s Day at home this year, but we thought we’d make the day special with a few treats!

Violinist Kerri Parr, a fabulous cook, French cuisine aficionado, and mom, shares her recommendations for a scrumptious Mother’s Day Brunch!

Start off with a refreshing Le Mint beverage straight from Kerri Parr’s kitchen!

Ingredients

• 1 can of frozen lemonade
• 2 liter of Ginger Ale or Sprite
• Ice
• Fresh mint leaves

Fill ice about ⅓ to ½ of the way up the blender. Pour in half of the frozen lemonade, then add several mint leaves. Lastly, pour in several cups of Ginger Ale or Sprite. Blend and taste until you get the desired result.

First Course: Baby Arugula, Cranberry, Pecan and Feta Salad

Ingredients

• 12 oz. baby arugula
• ½ cup pecans / chopped
• ½ cup dried cranberries
• ½ cup feta

Dressing

• ¼ tsp salt
• 1 Tbsp minced shallot
• 2 Tbsp balsamic vinegar
• ¼ cup EVOO
• Pepper

Mix the dressing and let it sit for about 1 hour. Shallots will sweeten as they have time to sit. Then toss the salad.

A Side of Garlic Cheese Rolls

• ¾ cup water
• 2 cups all-purpose flour
• 1 tsp salt
• 1 Tbsp. butter or margarine
• 2 Tbsp. sugar
• 1 Tbsp. nonfat dry milk powder
• 1½ tsp Red Star brand active dry yeast for all machines
• ¼ cup melted butter or margarine
• 1 clove garlic, crushed
• 2 Tbsp. grated Parmesan cheese

Place first 7 ingredients in bread pan, select Dough setting, and press Start.

When dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board. Gently roll and stretch dough into a rope. Grease two 8-inch pie pans.

With a sharp knife, divide dough into 16 pieces. (Hint: First cut dough into 8 equal pieces, then cut each of those in half.)

Shape into balls; place in prepared pie pans. In a small bowl, combine butter and garlic; pour over rolls. Sprinkle with Parmesan cheese.

Cover and let rise in warm oven 30 to 45 minutes until doubled. (Hint: Turn oven on, then off. Place covered dough in oven to rise. Remove pan from oven to preheat.)

Preheat oven to 375°F. Bake for 15 minutes until golden. Remobe from oven, cut apart, and serve warm.

Yields 16 rolls.

Main Entree: Quiche Lorraine, a favorite of our mother Allison’s

Ingredients

• 1 unbaked 8" or 9 " pastry shell
• 4-6 strips bacon
• 1 onion, chopped
• 1 c. Gruyère cheese, grated
• 1/4 c. grated Parmesan cheese
• 4 eggs
• 1/4 tsp nutmeg
• 2 tsp salt
• 1/4 tsp white pepper
• 1½ c. heavy scalded cream

Heat oven to 375°F.

Bake pastry shell 8 minutes. Cook bacon until crisp. Crumble on the pastry. Sauté onion in 1 T. of bacon fat until transparent. Spread over the bacon. Blend cheeses, egg and seasonings in blend for 20 seconds. Add cream and pour in pastry shell.

Bake for 25-35 minutes.

Fruit Dessert: Lemon Love Notes

Ingredients

• ½ cup butter
• 1 cup flour
• ¼ cup powdered sugar
• 2 eggs, slightly beaten
• 1 cup sugar
• 2 Tbls. flour
• ½ tsp baking powder
• 2 Tbsp. lemon juice
• Grated lemon rind

Frosting (optional)

• ¾ cup powdered sugar
• 1 Tbsp. butter or margarine
• 1 tsp. Vanilla
• 1 ½ tsp milk.

Pre-heat oven to 325°F.

Mix first three ingredients together and press into an 8-inch pan. Bake for 15 minutes at 325 °F. Let cool. Mix remaining ingredients and pour over the baked mixture. Make for 25 minutes at 350°F. Cool and cut into squares. For frosting, blend butter and powdered sugar. Add milk and vanilla, and spread.

Chocolate Dessert: Pot de Crème

Ingredients

• 1 ⅓ cup whole milk
• 2 eggs
• 4 Tbsp sugar
• Pinch of salt
• 2 cup semi-sweet chocolate chips
• 4 Tbsp rum
• Whipped Cream

Heat milk in a small pan over moderate heat. In a blender or food processor, combine the egg, sugar, salt, chips and rum. Once milk is hot, turn on blender to low and slowly add in the hot milk. The heat of the milk will melt the chocolate and cook the egg. Pour in your favorite dainty cups and regrigerate overnight. Add a dollop of whipped cream before serving. Enjoy!

Makes about 2-4 servings.

We hope you enjoy these recipes. Share pics of them with us on Instagram!

Senior Recital

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This month had been a particularly special one for Uptown Violins! Christy Peterson will graduate this May with her Bachelor of Music in Violin Performance. As a result, we all returned to Baylor University to attend her fabulous senior recital on April 7th.

Christy began on a light note with Beethoven’s lovely Sonata No. 8, which she performed beautifully. She contrasted this classical era work with Debussy’s impressionistic Violin Sonata, a favorite among all the Peterson girls. Composed in 1917, Debussy performed it on the piano himself at the premiere shortly before his death in 1918.

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Christy continued the French theme, performing the formidable Carmen Fantasy, Sarasate’s violin take on Bizet’s famous opera. Flashy and deceptively difficult, Christy personified the gypsy Carmen herself in her stunning red dress. (Her mother Allison had the opportunity to play the Carmen opera this past weekend, so it seems to be a favorite this year!)

Lastly, Christy ended the recital on her electric violin playing a classical/contemporary music mashup with sister Brittany. They began with a duet version of French composer Ravel’s gypsy work Tzigane, followed by a funky pop mix.

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The entire recital was phenomenal, and we are so incredibly proud of Christy. Her teacher, Dr. Eka Gogichashvili, taught all five of us over the past 16 years, and we are so grateful to her for all of her instruction, as well as the time and dedication of our mother to help us all achieve our goal of performing our collegiate senior recitals!

Bravo Christy!

Becoming Uptown Violins

“Music is enough for a lifetime, but a lifetime is not enough for music.” -Sergei Rachmaninoff

 Music runs in our family. It’s in our blood. As a child, I remember going to Grandpa and Grandma Scheer’s house to practice for our Christmas shows with our Grandma Ruth, mom, aunts, and cousins. Filled with music and noisy children, this house never knew a quiet moment! As we played, a well-worn violin sat perched in a frame above us, as though presiding over the rehearsal like a wise old friend. Grandparents’ houses are always filled with family treasures that tell tales of the generations past. My mother Allison was one of 10 children who grew up in this house. The family performed as the “Scheer Delights,” often reenacting songs from The Sound of Music in which Allison played Marta, the next-to-youngest child in the von Trapp family. She fondly remembers singing Edelweiss with her father Harold, the stately Captain von Trapp. Valerie, the oldest of the 10 children, had taken up violin and taught it to many of her younger siblings, including Allison.

A generation later, Allison had 5 little girls of her own whom she imparted her love of violin. We kept our mom busy as she worked tirelessly to teach all of us the family trade. The “Scheer Delights” became the “Five Star Strings,” and we performed frequently at Christmas parties, church events, orchestra concerts, and violin recitals. Favorite songs included “The Syncopated Clock,” “Minuet” by Boccherini, and “Millionaire’s Hoedown.” We even brought back a few of the old Sound of Music songs! As the oldest of the five I played Liesl, much to the chagrin of some of my younger sisters who had to play the male roles of Friedrich and Kurt!

While Christy, the youngest, was still in kindergarten I left the nest to attend Baylor University to study music. Sherèe joined me shortly afterwards, and one by one the others followed suit. Now Christy is the last of the clan to attend our Alma Mater. Following graduation, Brittany and Kerri, the third and fourth sisters, moved to Uptown Dallas and started a new music business, Uptown Violins. It has now expanded to cities throughout the Midwest, including Wichita, KS, Kansas City, KS/MO, and Springfield, IL.

However, when I look closely, it’s not such a new business after all. Very recently, I discovered that our musical heritage dates back to my Grandpa Scheer’s grandfather. Apparently Granfather Panter McIlvain played the fiddle in a country band, performing for dances and parties in his town. He passed on his violin to his grandson, Harold, who gave it to his own children to learn. It now hangs in a prominent place in the Scheer home, looking from above on all the aspiring new violinists. I smile every time I see my one-year-old daughter imitate her mommy by clutching her little toy violin, trying to hold it under her chin. Perhaps she will be the sixth generation to espouse this trade, giving it her own spin as her predecessors have done. Rachmaninoff was right, “a lifetime is not enough for music.” The musical heritage of a Midwestern violinist still lives on a century later through the songs of his descendants.

In memory of the late Grandfather Harold Scheer (1922—2016), co-founder of the “Scheer Delights.”

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Director of Public Relations/ Principal

First Fridays with Uptown Violins is hosted by Ashley Rescot, Director of Public Relations. Ashley received her Bachelor of Music from Baylor University, as well as minors in French and English. She taught English as a Fulbright scholar in France for a year, and then obtained her Master’s Degree in French Literature at the University of Kansas. She has taught French to all ages, including a Maman et Moi baby French class, as well as collegiate French levels I-IV. She teaches her own private violin studio and performs throughout the Midwest. Research interests include the relationship between music education and language acquisition, as well as the connection between music and other forms of artistic expression.