March 27 is World Theatre Day, so why not celebrate it like so many other holidays—with a feast. In honor of Broadway and theatre everywhere, taste your way across the globe with some Broadway-inspired recipes from Break an Egg!: The Broadway Cookbook by Tara Theoharis and from Hamilton’s free holiday cookbook with recipes from cast and crew of the Broadway musical. Read on for a full meal plan, including a Gypsy-inspired appetizer, a main course from the Miranda family, an Revolutionary cake, and a Kinky cocktail.
Start your feast with a nod to Broadway’s Gypsy by making some Egg Rolls for Mr. Goldstone.
These go over great if you’re trying to butter up anyone in attendance.
2 tablespoons peanut oil
4 cups shredded cabbage
1 cup shredded carrots
3/4 cup minced scallions
1/2 cup bean sprouts
1 tablespoon minced ginger
2 cloves garlic, minced
1 teaspoon sugar
Salt and pepper, to taste
1/2 cup chicken stock
2 cups julienned or shredded Chinese barbeque or roasted pork
1 tablespoon soy sauce
1 tablespoon sesame oil
12 egg roll wrappers
1/2 cup canola oil for frying
- Heat the peanut oil in a wok or large skillet over medium-high heat.
- To make the filling mixture, add the cabbage, carrots, scallions, bean sprouts, ginger, and garlic. Cook for 2 to 3 minutes or until everything begins to soften. Add the sugar and season with salt and pepper. Add the chicken stock, pork, soy sauce, and sesame oil, and mix everything together. Cook until the stock is warmed, 1 to 2 minutes.
- Pour the filling mixture into a colander to drain, and allow to cool.
- Prep the egg wash: Beat an egg in a small bowl and set aside.
- On a clean surface, lay out an egg roll wrapper with one corner pointing toward you. Spoon about ¼ cup of filling onto the middle of the wrapper. Then carefully fold the corner closest to you over the filling and roll. When the egg roll I about halfway rolled up, fold in the side corners and continue rolling, Brush some egg wash on the last corner of the egg roll and seal tightly. Place on a baking sheet or large plate. Repeat until all the filling is gone.
- Heat canola oil in your wok or large skillet to 350°F. Fry the egg rolls in small batches (don’t fully crowd the pan) for 3 to 5 minutes each or until golden brown, moving them around often to make sure they get evenly browned on each side.
- Place the cooked egg rolls on a paper towel-lined pan or plate until you’ve fried all of them.
- Serve warm with duck sauce, sweet and sour sauce, hot mustard, or soy sauce.
From Break an Egg!: The Broadway Cookbook, by Tara Theoharis, published by Insight Editions.
3 or 4 ripe/yellow plantains
1 pound of organic ground meat
1/2 cup of any vegetables you want – string beans, carrots, broccoli
2 tablespoons of “sofrito” (you can buy “recaíto”)
2 tablespoons of olive oil
1/3 cup of tomato sauce
- Cut plantains at an angle so they are as long as possible and fry them in oil. Get them out when they look done – they will be yellow with some brown.
- In a separate pan, heat the olive oil. When hot, add “recaíto” and tomato sauce. Let fry for a couple of minutes. Add organic ground meat, seasoned with salt and pepper, and let it simmer until cooked.
- In a separate pot, boil whichever fresh vegetables you selected. Make sure you season the water and leave them until tender. Take two eggs and boil them with the vegetables. (If the vegetables are canned, you don’t need to do this and just need to boil the eggs.)
- Get rid of extra liquid. Cut eggs and mix them with meat and vegetables.
- As if you were doing a lasagna, in a greased baking pan, put a layer of the fried ripe plantains and add one beaten egg as if you were painting this layer.
- Add the ground meat with eggs and vegetables as a layer.
- Top with another layer of fried ripe plantains and add another beaten egg. We are using the beaten eggs to keep together the plantains.
- Bake for 30 minutes at 350°F.
Go on a tour of North America with 7-Up Pound Cake from Ta’Rea Campbell, Angelica Schuyler on Hamilton’s Philip Company Tour.
Take a trip back in time to the American Revolution and the 18th century, the same century the pound cake is believed to have been invented.
3 cups sugar
3 sticks butter
3 cups flour
3/4 cups 7Up Soda (or Sprite)
3 teaspoons lemon extract
- Cream sugar and butter until smooth. Add eggs, 1 at a time. Add flour and stir.
- Combine 7Up Soda and lemon extract. Mix into batter until smooth.
- Pour into a bundt pan sprayed with cooking spray (Baker’s Joy Cooking Spray has flour in it, lightly flour the pan if using a different brand).
Bake for 1 hour and 20 minutes or until a knife comes out clean at 325°F.
Put on your favorite red shoes and dance to some Kinky Boots with a glass of The Most Beautiful Thing in hand.
In reality, the red shoes are optional and not needed to enjoy this end to the evening.
1 orange slice
Red sugar crystals
1 ounce pomegranate juice
1 ounce Cointreau
1/4 teaspoon red edible pearl dust
Sparkling wine to top
- Rim the top of a champagne glass with an orange wedge and dip into a plate of sugar crystals.
- Add the pomegranate juice, Cointreau, pearl dust, and some ice to a shaker. Shake to mix.
- Strain into the decorated champagne glass, and fill the rest of the glass with sparkling wine.
From Break an Egg!: The Broadway Cookbook by Tara Theoharis, published by Insight Editions.