julie’s Neighborhood

on top > my drawing, bottom drawn by Justin


Justin: "very tired drawing laa..."

Fanfarlo ♥ photo by Dave

Indie pop isn’t usually described as epic. Adorable, precious, and cloyingly cute? Yes. But epic? Not so much. Fanfarlo seems to be the exception, and they proved this point on Friday night, when they had a man suspended upside down from the rafters and escape from a straitjacket. This happened within the first five minutes of the show, during the orchestral behemoth that is “The Walls are Coming Down.” It was like a Bruce Willis movie, but with less explosions and more glockenspiel.

The straitjacket incident was obviously the most epic moment of the night, but the theatrics didn’t end there. There was interpretive dancing, rogue boomerangs, and a pretty intimidating box accordion. Throw in a picturesque stage setting and a watering can attached to the drum kit, and it wasn’t an average Webster Hall show. The band managed to take a spacious, relatively normal venue and shift the atmosphere to match that of the album: warm, enthusiastic, and frenzied.

Frontman, Simon Balthazar, led the charge in a bowtie and further proved my belief that Swedes are musical messiahs when it comes to penning a good pop song. Though he was the lead singer, the audience seemed to focus on the band as a whole as they constantly exchanged instruments and shared singing duties. The arsenal of instruments that night included a banjo, mandolin, violin, clarinet, and a brightly colored melodica – the required instrument for every chamber pop band out there. True, they occasionally succumbed to a few clichés (see: the rampart Arcade Fire comparisons), but their sincerity shone through. When you take away the fanfare, there’s still a pulse to their music that drives it past most conventions. Hence the epic-ness.

With only one album, they had a limited supply of songs to play. My personal favorite, “I’m a Pilot,” drew from the band’s most appealing quality: their infectious camaraderie. This was most apparent during the encore, when they had run out of songs to sing, so they resorted to the obligatory cover, Low’s “Just Like Christmas,” featuring opening band, Freelance Whales. Anything holiday-related is instantly a cheese-fest, but throw in a cavalcade of instruments and a dozen earnest musicians and it becomes easy to suspend any cynicism.

(I really wanted to end this review by writing, “...and by the end of the night, you could say that the entire audience had shed an emotional straitjacket – and put on a fringed vest of love.” But I won’t.)

Photos by Dave:

What are you serving for Christmas morning? Everyone I know loves Cinnamon Rolls and Coffee Cake... so this year I am making a Cinnamon Roll Coffee Cake! This recipe is terrific, you can mix up the topping, streusel, dry ingredients and wet ingredients separately in their own bowls the night before. Christmas morning all you need to do is preheat the oven, assemble the cake and bake. Everyone should be awake by the time its finished baking (and if they aren't the smell will surely wake them up!) ready to dig into a nice big slice with a cup of coffee or homemade hot cocoa and marshmallows! This cake has it all: toasted nuts, sticky caramel, warm soft coffee cake and spicy streusel filling! Its great warm and gooey outta the oven or try it at room temperature the next day (if there is any left!). This cake stays nice and moist. If you want to re-heat, use a 250 degree oven for 15 minutes. Note that you need a 9" round cake pan with 2" sides to accommodate all the batter (thanks for the new pans Gigi)! Here is how you can make your own:

Cinnamon Roll Coffee Cake adapted from Cuisine At Home Magazine
Makes one 9" cake
Total time: About 1 1/2 hours

For the Caramel-
Stir Together in a measuring cup:
3/4 cup brown sugar
1/4 cup heavy cream
Pinch of salt

Sprinkle:
1 cup chopped toasted pecans (toast whole pecans in the oven at 350 degrees for 10 minutes. Let cool slightly then chop)

For The Streusel-
Process:
1/2 cup brown sugar
1/3 cup all-purpose flour
4 tablespoons unsalted cold butter, diced
1 tablespoon ground cinnamon
1/4 teaspoon salt

For The Cake-
Whisk Together in a measuring cup:
1/2 cup buttermilk
1/4 cup lowfat vanilla yogurt (I used plain with 2 tsp. vanilla extract)
2 eggs
Sift Together:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
Cream:
1/2 cup unsalted butter, softened
3/4 cup sugar

Preheat oven to 350 degrees; coat a 9" cake pan with 2" sides  with pam. Place pan on a cookie sheet. [Pan needs to have 2" sides or the cake may overflow.] Stir together brown sugar, cream, and salt for the caramel. Pour into prepared pan and spread to coat the bottom. Sprinkle pecans over the caramel. Process brown sugar, flour, butter, cinnamon, and salt for the streusel in a food processor. Pulse until it looks sandy; set aside Whisk buttermilk, yogurt, and eggs together for the cake in a measuring cup with a pour spout. Whisk flour, baking powder, soda, and salt into a bowl. Cream butter and sugar with a mixer just until combined.

Alternate dry and wet ingredients by hand with spatula, starting and ending with the dry. Blend each addition just until incorporated. I blended by hand with a spatula so that I wouldn't over beat and get a tough cake. Spread half the batter over the caramel, then sprinkle with half the streusel. Carefully spread remaining batter over that and top with remaining steusel. I used my damp fingers to manipulate the batter smoothly over the nuts and streusel. Worked better than any spatula! Bake 50-60 minutes (make sure to keep the pan on a cookie sheet to catch any overflow), or until a toothpick comes out clean. Cool cake for 5 minutes on a rack, then run a paring knife around the sides to loosen. Invert onto a serving platter while hot, then let cool slightly before slicing. Store at room temperature in air-tight Tupperware.