This post is dedicated to my dog Kalvin, who is bravely battling cancer. Kalvin loves to go on walks, and his joyful spirit during these moments brings to mind George Gershwin's "Walking the Dog.” The piece, with its playful elegance, captures the same lightheartedness that Kalvin embodies on our walks together. Inspired by his favorite homemade treat—a biscuit made with peanut butter, strawberry, and honey—served as the inspiration for a tart that layers these comforting flavors. Like Gershwin’s music, this tart is a small tribute to the simple pleasures that bring comfort and joy, reflecting Kalvin’s enduring spirit and the warmth he brings to my life, even in challenging times.
Gotchaday February 14, 2013.
The Melody
Walking the Dog (Promenade)
"Walking the Dog" is a 1937 composition by George Gershwin for the film Shall We Dance, featuring Fred Astaire and Ginger Rogers. The lively piece accompanies a playful dog-walking scene on an ocean liner, blending whimsy and elegance in typical Gershwin fashion. While not as widely known as his other works, it showcases his skill in merging classical and popular elements.
Though much of the film's score was unpublished for years, a critical edition was finally released in 2013, ensuring its preservation. In 1960, Ira Gershwin helped keep the piece alive by publishing a piano solo version titled "Promenade," allowing the music to endure and maintain its playful charm even without full orchestration.
Bonus piece - Gershwin Preludes
In 1926, George Gershwin premiered his Three Preludes at the Roosevelt Hotel in New York City. Originally intended as part of a larger collection titled The Melting Pot, these preludes showcase Gershwin's fusion of classical forms with jazz elements.
The first prelude features a five-note blues motif with syncopated rhythms, drawing on Brazilian baião influences and virtuoso techniques like repeated notes and hand crossovers. The second is a lyrical "blues lullaby" built on thirds and seventh intervals, with a gentle A-B-A structure. The third, nicknamed "Spanish," features dramatic question-and-answer phrasing and syncopation, concluding the set with energetic octaves.
The Composer
George Gershwin
Born on September 26, 1898, George Gershwin was a pioneering American composer and pianist renowned for blending popular, jazz, and classical music. Among his most famous works are Rhapsody in Blue, An American in Paris, I Got Rhythm, and the opera Porgy and Bess.
Born in New York City, Gershwin was originally named Jacob Gershwine, after his grandfather, but he later adopted the name George. His passion for music ignited at the age of 10 when he attended a friend's violin recital, prompting his parents to buy him a piano. By 15, Gershwin left school to pursue music full-time and became a "song plugger," a pianist and vocalist who promoted sheet music in department stores by playing new songs for potential buyers. In 1916, he began working for the Aeolian Company, where he produced hundreds of piano rolls.
Gershwin's career took a significant leap in 1924 with the composition of Rhapsody in Blue, a piece that became his most iconic work. This composition solidified his unique style, which seamlessly merged various musical genres. Seeking to expand his musical education, Gershwin moved to Paris, intending to study with renowned composers Nadia Boulanger and Maurice Ravel. However, both declined to teach him, fearing that formal classical training might stifle his innovative jazz-inspired style.
In 1935, Gershwin composed the opera Porgy and Bess. Though initially a commercial failure, it is now regarded as an American masterpiece. Following this setback, Gershwin relocated to Hollywood to compose music for films like Shall We Dance. His promising career was tragically cut short when he died on July 11, 1937, from a brain tumor.
The Bite
Strawberry chocolate peanut tart
A decadent tart featuring creamy peanut butter ganache, velvety strawberry cream, fresh strawberries, and irresistible honey-glazed peanuts.
Tart
A tart, or tarte in French, refers to a dish that can be either sweet or savory, similar to a pie. The key distinction is that while a pie typically has a pastry covering the top, a tart remains open. Tarts generally consist of a pastry base filled with a variety of ingredients, from fruits and creams to meats and vegetables.
The origins of the tart can be traced back to the medieval period, a time when layered dishes were a common feature in culinary tradition. The enriched dough used for tart crusts, such as shortcrust pastry, appeared around 1550, roughly 200 years after the development of pies. Initially, tarts were considered a form of high cuisine, reserved for royalty and the upper classes. While savory tarts dominated the early centuries, a shift in culinary preferences eventually led to sweet tarts becoming more popular.
The flavors
For my tart, I drew inspiration from a deeply personal source—my dog Kalvin, who is currently battling cancer. I chose to reflect the flavors of his favorite homemade dog biscuit, which I often bake for him.
The tart features a shortbread crust, layered with a smooth honey-roasted peanut butter ganache, and topped with a luxurious strawberry Valrhona cream. The flavors are enhanced with fresh strawberries and honey-glazed peanuts, finished with a touch of gold leaf for a touch of elegance. The tart is both sweet and comforting, just as Kalvin’s presence has been in my life. I paired this creation with Gershwin’s "Walking the Dog," a piece that perfectly matches the lighthearted yet tender sentiment behind the dish.
The Recipe
Honey Roasted Peanut Butter Ganache
Ingredients:
116 g heavy cream
60 g dark chocolate
28 g butter
60 g peanut butter
Instructions:
Heat the heavy cream in a medium saucepan over medium-low heat until it just begins to boil.
Pour the hot cream over the dark chocolate and let it sit for one minute to melt.
Add the butter and stir until smooth and combined.
Stir in the peanut butter until fully incorporated.
Refrigerate for at least 4 hours, or use as a filling for a dessert tart and chill for 4 hours to set.
Honey Roasted Peanut Butter
Ingredients:
220 g peanuts
90 g honey
20 g butter
Instructions:
In a medium saucepan, combine the honey and butter, then cook over medium heat, stirring occasionally, until the butter is fully melted.
Add the peanuts to the pot and cook for 5-7 minutes, stirring frequently to prevent sticking or burning.
Once the peanuts are golden and coated in the honey mixture, transfer the contents onto parchment paper or a silicone mat to cool.
After the mixture has completely cooled, place the honey-coated peanuts into a food processor and blend until smooth and creamy.
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