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.

#03-02Heavenly Hors D'oeuvres - Develed Eggs

Hello people. This week on the show we begin a 3 part series from an episode about picnics. I've always loved eating alfresco and in this episode we're making my deviled eggs. They're just delicious. Here's how:

You'll need:

1 dozen hard boiled eggs
2 Tbs. mayonnaise
1 Tbs. white vinegar
1 tsp. dry mustard
1 1/2 tsp. Worcestershire sauce
3/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
1/4 cup grated sharp cheddar cheese
Chopped fresh chives for garnish

Shell the eggs, cut them in half lengthwise, remove the yolks to a large mixing bowl and set the whites aside. Mash the yolks with a fork, and then add the rest of the ingredients except for the chives. Blend well. Fill the whites with the yolk mixture and garnish with the chives.

These nibbles are just delicious for summer parties and brunches. You can find this, and other delightful recipes and ideas in my book. If you haven't already, be sure and pick it up!

01-10 Toasty Tasty Chedder Cheese Wafers

Cheese. It’s one of nature’s wonders, and one of my favorite foods. This week on the show we’re making toasted sesame cheese wafers. It’s a very tasty recipe that was originally featured in an episode devoted to the wonders of this delightful food.

For the wafers you’ll need:

5 oz processed cheese spread
3 Tbs. butter
¾ cup flour
¼ tsp paprika
2 Tbs. toasted sesame seeds

Preheat the oven to 400. Sift the flour and paprika together, and then blend in the sesame seeds. Combine the cheese and butter in a bowl and cream together. Add the flour mixture and stir until well blended. The dough will be stiff. On a sheet of wax paper work the dough into a log about 6 and one half inches long and an inch and a half in diameter and wrap in the wax paper. Chill the dough in the fridge for at least an hour and up to one week. When chilled, unwrap the dough, slice thinly and bake for about 15 minutes, or until lightly brown around the edges.

Cheese, milk’s leap to immortality, is one of the most versatile foods in any cook’s arsenal. It can be used in savory or sweet dishes and has such varied flavors, as to confuse even the most devoted epicurean. Some of my favorites are:

Cotswald: This is a cheddar variation from England. It’s rich and robust with a delightful tang. I love it on hearty sourdough bread.

Saga Bleu and Cambazola: These are brie/bleu combinations – both delicious with French bread or fruit.

Gruyere: This is the prince of Swiss cheese. Its rich and nutty flavor are delightful in fondue or on crackers.

I love having people over for cheese tastings. Putting out several cheeses on a board and letting my friends become intimate with them is my idea of a delightful Sunday afternoon. Try it yourself and see how much fun it can be!