Wednesday, July 19, 2017
Christmas of Infamy
In the 60'sand 70's, many upward bound gays found inexpensive summer cottage rentals along pristine beaches and a sleepy village atmosphere in New Buffalo and Sawyer, Michigan. Word of mouth popularized the area, and as time went on, many couples purchased property in the area, making it an unofficial gay enclave. It became a year around community of gay professionals with second homes . Sort of strange ,since that area centered around Tower Hill, a large summer camp of bible thumping conservative Christians . It was a studied co-existence
So it came to be that my friendship with Dr John Rippon , an esteemed University Professor, got me invited to weekend up at his Sawyer home to what had become a tradition a among area residents. It was a “gathering of the clan” to a Christmas fete, among a group that had forged strong friendships over the years .
The event was built around a progressive dinner among 5 homes . Each house was full of invited guests who joined in preparing a portion of this gala event that was linked by everyone walking and caroling between the houses in a spirit of Christmas cheer. The invited comprised professionals rom all walks; such as the Governor’s Office Manager, VP of Standard Oil, Research Chemist, Consumer Reports Division Head, actors, interior designers, area professors and industry execs. Many had life partners well before it was legal or even acceptable to do so legally. Our commonality was being gay. But it was a learned and sophisticated group.
John, along with neighbor John Lamping, hosted the first gathering, which was Champagne and appetizers. John had rented this extravagant ostentatious silver champagne fountain which towered on his dining table along with silver chalices. It was quite the spectacle. John(s) and I, and one other couple, made various pate’s and palate ticklers, all placed on silver trays, lain out across the dining table at the bottom of this huge fountain. John Lamping’s partner Craig was absent, pleading a long bout with a stubborn flu.
With all in readiness, the flock came caroling to the door and were admitted to the start of this Holiday revel.
The first pours had just begun and the conversations bubbled along with the Champagne, when there was a phone call. It was Craig calling from the City. John Lamping took the call. Ten minutes in he started to weep. I was by the phone in the kitchen and among the first to see. I put my arms around him. “What is It, John”
“Craig just told me it isn’t the flu, He has AIDS,” he sobbed.
By this time others had noticed and come around and the word spread. There was weeping and much hugging. There was no discussion needed, This party was over. Guests all went to their respective houses and John Rippon. Phil and Chris and I were left to console John Lamping. We cried. We held one another and we drank Champagne until we turned in; drunken, feeling lost and scared.
The next day most were so distraught that we all took our leave and went home. John went to Chicago to console partner Craig.
The very next year I was invited back to a small Holiday gathering at John Lamping’s home in Michigan. Craig was there. He had been a strong muscular Hollywood-idol-handsome man . Now he was barely 125 pounds, gaunt, and with eyes that appeared as if they were looking out from the bottom of twin tar pits. Craig wore gloves putting ornaments on their tree , because he had Petechiae, an opportunistic disease where any touch of skin would cause small bleeding spots. He tired very often and rapidly, necessitating frequent naps, and his beautiful body was adorned with the stigma of Kaposi’s Sarcoma lesions , brown patches of the spreading cancer within him. It was a hard visit. Craig died that following February. He had been marketing manager for Marriott Hotels and he was beloved by co-workers. They gave a beautiful memorial at the O’Hare Hotel. It was the first of many memorials I would attend
That was the start of "Hell". Many others went rapidly. We were scorned by mainstream America, refused addition to hospitals, treated as Pariah by police and cast adrift by a uncaring President unwilling to admit the pandemic, much less allocate funding for a cure, or even treatments.
Most of us spaced our time between memorials with work, funding events for our own, helping thru monetary contributions , hot line staffing, and home visits to the infirm. It was a bleak time of grief and social ostracism. We had pervasive feeling of helplessness and profound sadness.
So, Christmas still has a double meaning to me. I can still join in the festivities of the season, and old friendships, but a large part of me still always remembers that Michigan shores day where the world changed for me .
-Jerry Wendt 2017
Sunday, July 16, 2017
Chicken Liver Cognac Pate
I originally learned about chicken liver pate from Jewish friends who made it as part of traditional cuisine. I tweaked it over the years and came up with what I have here. I also found a Pepin recipe that approximates my own and have given him published credit. But I have substituted and added many variations to bring more flavor to the recipe. I have included some in my notes here. Whatever your own fancy, the result will be much better than the grocery store bought tubs . Get a nice bottle of red wine and settle in. This recipe is easy and flavorful. Have fun with it - Jerry
Chicken Liver Cognac Pate-
Base Recipe-Jacques Pépin Published March 2007 Food and Wine
Ingredients
1/2 pound chicken livers, well-trimmed
1/2 small onion, thinly diced
1 small garlic clove, smashed and peeled
1 bay leaf
1/4 teaspoon fresh thyme leaves
Kosher salt
1/2 cup water
1 1/2 sticks unsalted butter, at room temperature
2 teaspoons Cognac or Scotch whisky
PREP
In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.
Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth. Scrape the pate into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pate refrigerate until firm. (Best left in fridge 2 days) Serve chilled.
NOTES
I have varied this in several ways using combos of these :
Added 1/2 cup (sauteed in sherry and butter) sliced button mushrooms
Added 2 chopped hard-boiled eggs
( Using combos of above required water/broth reduction )
Added 1 TBLSPN capers
Added 1/4 cup crushed roasted black walnuts
Added 2 TBLSPN truffle oil
Substituted chicken broth for water
doubled the recipe
I use small loaf pans lined w/ Saran Wrap to make unmolding easy
-Jerry Wendt
Wednesday, July 05, 2017
Dungeness Stuffed Mushrooms
Dungeness Crab Stuffed Mushrooms
2 doz large button mushrooms(Portabella will also suffice)
2- 5 ½ oz tins Dungeness crab ( not Maryland blue or Alaska King, or Stone), flaked
1 medium sweet (Vidalia or Mauii) onion- chopped
2 Tbsp sweet unsalted butter
½ cup sweet sherry ( I use Gonzalas Beyez Nectar)
2 cups shredded Gryuere (or Swiss) cheese)
3 Tblsp Hellman’s mayonnaise
pepper fresh ground Talamanca
parsley (chopped) OR chopped chives
Preparation
Wash mushrooms gently, remove and chop stems.
Using paring knife, scrape “gills” out of mushroom cap so you are left with a hollowed out shell. Save the chopped stems and shavings.
Saute’ onion in pan w/butter until just soft.
In large bowl, combine flaked crab, sauteed onion, shredded Gruyere, and mayo
Mix in chopped mushroom stems and gills. Mix in Sherry. Pepper to taste .
Preheat oven to 400°
Stuff mushroom caps with mixture , mounding on top. Place on baking sheet and bake in oven for 35-40 minutes.(keep an eye after 25 minutes) Serve warm with a sprinkle of either parsley or chopped chives.
Notes-
My “trick” is the hollowing out of each mushroom cap. Most recipes just have you remove the stem leaving little room for stuffing. This part is a bit labor intensive but makes for more tuffing and a much better tasting baked mushroom.
Dungeness crab is sweeter than other varities. It melds perfectly with the cheese and sweet Sherry. Talamanca pepper from Ecuador has a bit of heat and a strong flavor pepper. A little goes a long way, but that peppery taste and “heat” on the tongue really gives a boost to the creamy taste .
You can use Portabella mushrooms but they add a different flavor. Ditto Swiss or Emmantaler cheese insted of Gruyere but, again they make the taste different. I have also used German Butterkasse cheese -it doesn’t shred as well, but it does have a great flavor in this.
I did not appropriate this recipe, but made it up as I went . I have made it many many times , BUT I never wrote down the recipe.I just used the same things by rote, so you may hve to tweat the amounts- esp the sherry and mayo. Any check the time in gteh oven.The higher temp is necessary to melt the cheese, but they can also burn, so keep an eye on them. The mushrooms will “weep” water out so that is O.K., Just out of the oven they are also soft but firm up a bit when they cool .
A long time (late) friend made me a chocolate-frosted banana cake with walnuts every year fro my birthday (Even brought one all the way to Greece one year) . I, in turn, made her my crab stuffed mushrooms for her birthday. Her friends became familar with the practice and she would have to hide my gift because ,otherwise, all of a sudden, people would appear knowing she had them. So well received was their flavor !
I hope you enjoy them as much as I have as a part of my “repetoire”
Sourcing Dungeness Crab by the tin
http://sportsmanscannery.com/product/dungeness-crab/
http://www.theoceanharvest.com/zen/index.php?main_page=index&cPath=2
Sourcing Talamanca Pepper
http://www.spiceace.com/chiles-peppers/peppercorns-black-talamanca.html
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