The Sensuous Kitchen - Exploring the Myra Breckinridge Cookbook

Gore Vidal's Myra Breckinridge was quite the phenomenon when it was released in 1968. The story of an irresistible transsexual bent on the destruction of the male sex was made into an infamous film in 1970. The same year the film came out, Vidal's partner, Howard Austen (along with writing partner, Beverly Pepper) released The Myra Breckinridge Cookbook.

In saucy, salacious passages, it presents recipes that relate to the golden era of Hollywood that so fascinate Myra - and so many of the rest of us. Accompanying the recipes are reproductions of film stills and promotional photographs of stars ranging from George Raft to Joan Collins. Here's one of Eddie Cantor looking every bit the glamor puss and "Glorifying the American Doughnut" in heels and a frock.

The photographs are such a delight because so many of them are obscure images from obscure films or otherwise unseen pictures of well known films and stars. Of course, what Myra is known for is her overtly sexual edge and that's on full display in this volume. The chapter devoted to her favorite recipes is a collection of double entendre puns that would make a sailor blush - Baked Hare Pie with Dill Dough Crust, Cod Pieces, Bearded Oysters...

The recipes are, for the most part, traditional fare with some novelty dishes thrown in for good measure. I'm especially taken with the Camembert Cheese Balls from the Cheesecake chapter (a counterpart to the previous Beefcake, chapter).

You'll need:

1/2 Camembert cheese
1 large block cream cheese
2 Tbs. creamed butter
2 1/4 Tbs. flour
1 Tbs. rice flour
1 cup milk
Salt
Cayenne pepper
1 egg, beaten
Bread crumbs

Rub cheese through a strainer. Add butter, flour, rice flour, milk, salt and cayenne pepper. Stir over low heat until thick. Pour onto a plate to cool. Form into small balls. Roll in flour. Brush with beaten egg. Roll in crumbs. Fry in deep fat until golden brown.

Doesn't that sound tasty?

The Myra Breckinridge cookbook can be found on Amazon.com and eBay. If you're lucky you'll run across a copy at a thrift shop or garage sale. It's a fun addition to your cookbook collection and a great gift for the film lover with a sense of camp. If you have it and have made any of the recipes, how did they turn out?

Puff Pastry and Poetry - The ABC of Canapes

Hi people! I love party food. So when I received a gift from a fan at my weekly film series I was delighted to find that it was a small vintage cookbook devoted to just that! It's the ABC of Canapes.

It's by Edna Beilenson and features the most delightful illustrations by Ruth McCrea. The artwork accompanies some delightfully silly poems:

Inflate it with air,
Or explode like a bomb;
Add a few fish-eggs
And serve with aplomb!

Exactly what she suggests you inflate with air is never specified.

Join us in the parlor,
To talk or sing or dance;
Lucky is the hostess
Who hustles in advance!

It's funny how meanings change over the years, isn't it?

Here's one of the illustrations with a more reasonable sentiment.

The recipes aren't exactly rocket science, but some of them look tasty. This one for Butterfly Shrimp looks simple and delicious:

You'll need:

1lb fresh shrimp
2 eggs
1/2 cup corn starch
1/2 tsp salt

Clean shrimp and slice them halfway down the back, so when laid flat they resemble butterflies. Beat the eggs, salt and corn starch into a smooth batter and dip the shrimp into the batter. Deep fry in fat at 370 degrees until golden brown - about two minutes. Served piping hot on gaily colored toothpicks, they make a stunning hors d'oeuvre.

Box of Cuteness - Ruch Chier Rosen Mini Cookbooks

I have several very cute, tiny little cookbooks by an author named Ruth Chier Rosen. They're just darling and come in little boxes that have the same graphics as the book covers. I discovered them through my friend and publicist, Jennifer Cohan, who had one called Entertaining Snacks After Dark (1962). A few years ago that book became a tiny little obsession - a perfect match for the tiny little books! I made "Ruth Chier Rosen" a watched search on eBay and waited to pounce on the book when it came available. While I waited I had the opportunity to pounce a few more times on some of her other mini masterpieces. I acquired Having a Ball - Party Menus & Recipes for Every Occasion (1959), and The Big Spread - An Encyclopedia of Hors D'oeuvres and Canapes (1953). So now I own three of these cute little books.

Aside from their cuteness and Ruth's penchant for titles that have a slightly risque double entendre (the chafing dish book is called "Wick and Lick"), the books have some fascinating recipes in them. Between the covers of The Big Spread, you can learn how to make Strawberries Marquisee, which are faux strawberries formed from chopped liver and rolled in bread crumbs that have been dyed red with food coloring and Beet Sticks, which are, basically, borscht popsicles.

These oddities aside, she has a charming recipe for Cheese Straws - one of my favorites:

2 t salt
4 c flour
1/2 cup butter
1/2 cup shortening or lard
Water
12 oz grated sharp cheddar
3 T butter
Dash cayenne
1 egg
1 T sherry

Combine the salt, flour, 1/2 cup butter, shortening or lard and water to make pastry and chill. Blend cheese, 3 T butter and cayenne until smooth. When chilled, roll out pastry into a large rectangle and spread the cheese mixture on it. Fold the pastry in thirds and roll out again and refold. Do this twice more for a total of 4 times. Chill again. Preheat the over to 400 degrees. Re-roll and cut into long narrow strips. Beat the egg with the sherry and then brush it on the strips. Sprinkle with poppy seeds and bake until golden brown and puffed.

These books won't provide you with every day fare, but there are some nice recipes in them and their size and the novelty of the matching box make them perfect gifts for the historically epicurious. If you're mother appreciates ironic vintage recipes, why not give her one for mothers day? They can be found on many used book websites and eBay.

Speaking of Mother's Day... Also in the picture above is our Gillian Napkin from Felix Populi. They make a charming gift as well!

04-14 Corn Bread with a Happy Surprise - Wiener Loaf

Hi people! For my April episode, I'm again joined by my friend Margot Potter - The Impatient Crafter. She's showing Mary Ellen and I how to make Wiener Loaf! It's remarkably easy and lots of fun. Here's how:
 
You'll need:

2 corn muffin mixes
2 eggs
2/3 cup milk
1 package of hot dogs
Butter or crisco

Begin by greasing your loaf pan. We used crisco, but you can use butter or cooking spray if you like. Then pre-heat your oven to 400 degrees. Make up one of the corn bread mixes as directed on the box and spread it in your greased pan. Next, place three of the wieners on top of the dough. Place them so that any slice will have part of at least one of the wieners. Then prepare the next mix and spread it on top of the first. Slice horizontal parallel lines into the surface of the last two wieners and place them on top of the batter. Bake for about 25 minutes or until golden brown.

04-08 Hungary? Try Goulash!

Hi people! Brini here and this week we have a delicious stew for you…Hungarian goulash! As stews go, it’s very simple – very easy. Here’s how:

You’ll need:

2 lbs stew beef cut into 1” cubes
3 Tbs. flour
2 Tbs. vegetable oil
¼ cup chopped onion
1 bay leaf
2 whole cloves
1 ½ tsp. salt
¼ tsp pepper
1 Tbs. paprika
1½ cups beef stock

Begin by coating the beef with the flour. Heat the oil in a sauce pan or electric skillet over medium heat and add the beef. Cook until brown on all sides, then add the onion. Stir for about 5 minutes until the onion is tender, then add the remaining ingredients. Blend well while bringing to a boil. Cover and reduce heat to simmer. Let cook for 2 to 2½ hours or until fork tender.

Serve over buttered noodles or boiled potatoes.



This dish is just great for the last chilly days of winter. Perfect for warming up after a blustery afternoon outdoors!