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A butch in the kitchen?
A new cookbook “The Butch Cook Book” edited by Lee Lynch, Sue Hardesty and Nel Ward, seeks to provide glimpses into butch life and lore as well as novel culinary secrets.
With humor, spice and some really great recipes, the authors bring together their best kitchen creations from the butches they know and love. They add a twist at the end when they also give the reader femme critiques of each recipe -some harsh, some appreciative and most with a wink of desire.
“The Butch Cook Book” is available for $18.95 from TRP Cookbooks, PO Box 2028, Newport, OR 97365 or online at www.butchcookbook.com.
Here’s an example of one of the offerings from the new “Butch Cook Book.”
Apple Pie Cake Louise Griffin
1/2 stick soy margarine (or 4 oz. butter)
1 egg, beaten/egg replacer
3/4 C. honey/raw sugar (or just white sugar)
1 C. flour
1 t. baking soda
1 t. each cinnamon, allspice, nutmeg, vanilla
1/2 t. salt
2 C. chopped apples & nuts
1. Preheat over to 350 degrees.
2. Melt butter in saucepan.
3. Stir egg and honey quickly into the butter so that the egg doesn’t cook.
4. Combine the dry ingredients.
5. Add to egg mixture, stirring to make a thick batter.
6. Fold apples and nuts into batter with spatula; spoon this into a well-oiled and lightly floured pie pan.
7. Bake at 350 degrees for fifty minutes.
The Femme Responds: This turned out to be a top recipe–unbelievably simple and fast while always bringing the guests back for more. You can make it in an extremely healthy manner, as indicated by the first set of ingredients, or with butter, egg, and sugar. The first time I made it, I got enthusiastic about the apple/nut mixture, using about three cups (two apples). The second time I added even more. The amount seems to be optional. The batter will be quite brown even before you bake it. Although it is good cooled, the “pie cake” won’t last that long: people just dive in. I would recommend this for casual meals, more formal meals, or potlucks. Good with whipped cream, vanilla ice cream, or just plain.
Butch Bio: Louise and her partner have been operating a women-only restaurant, Something Special, in Miami for the past 20 years. They offer vegetarian meals from 6 to 10 pm every Wednesday through Sunday, charging a sliding scale of what the women can afford to pay. They also provide a “traveling-womyn’s sanctuary,” where lesbians can feel at home when they are on the road. Visitors choose between backyard camping complete with an outdoor fire ring or a one-bedroom courtyard apartment across the street from the ocean. Louise is the main chef; together they have produced a cookbook called Dancing in the Kitchen.
Learn while luxuriating
Cooking classes offer eats and education
From beginners to gourmets, Holiday Market in Royal Oak has cooking classes that are fun, affordable, convenient – and delicious!
For the culinary gourmet who wants to enhance their skills while enjoying the company of close friends, we recommend a delicious evening of both learning and dining at Holiday Market’s cooking school, known as Mirapoix. Of special interest, they offer the Chef’s Table where guests enjoy a multiple course meal in their state-of-the-art kitchen, and watch as the meal is expertly prepared by the school’s culinary staff. Intimate and educational, this is the perfect opportunity to get the insider tips and tricks from the professionals. With each course, the chef is there to introduce the dish, talk about how it was prepared, and other important nuances of the recipe. Also, their wine expert talks about how each course has been expertly paired with each wine.
Holiday Market also offers private classes for groups, a perfect way to enjoy an evening with friends. From a Mexican Fiesta to a Comfort Food feast, Holiday Market’s chefs will create a menu with you, and guided by the expert hands of our chefs.
You can register for these classes and more right online at sign up for these classes and more at www.holiday-market.com and click on the link to their cooking school. Holiday Market is located at 1203 South main Street in Royal Oak, 248*541*1414.
Cheers! Drinks for the holidays
Holiday cheer sometimes comes in a bottle, and most parties and dinners feature drinks with good food. Here are a few suggestions for a happy, homo holiday.
Diva Daiquiri Recipe
A daiquiri recipe is perfect for the divas at your gay brunch.
* 1 1/2 oz. Light Rum
* 1 tsp. Powdered Sugar
* Juice of 1 Lime
Shake ingredients with ice. Strain into cocktail glass. Garnish with lemon or lime wedge.
Frozen Daiquiri: Blend 1 1/2 oz. Light Rum, 1 tbsp. Triple Sec, 1 1/2 oz. Lime Juice, 1 tsp. Sugar and 1 cup Ice. Pour in cocktail glass.
Frozen Strawberry Daiquiri: Blend 1 oz. Light Rum, 1/2 oz. Strawberry Schnapps, 1 oz. Lime Juice, 1 tsp. Powdered Sugar, 1 oz. Fresh or Frozen Strawberries. Pour in cocktail glass. Garnish with cherry or strawberry.
Bold Gay Bloody Mary Recipe
A bold gay brunch is not complete without a spicy bloody mary. Turn up the heat with this recipe.
* 1 1/2 oz. Vodka
* 3 oz. Tomato Juice
* 1 dash Lime Juice
* 1/2 tsp. Worcestershire Sauce
* 3 drops Tabasco Sauce
* Salt and Pepper
Shake ingredients in cocktail shaker. Pour into glass over ice cubes. Vary Tabasco sauce and salt and pepper to taste. Garnish with lemon or lime wedge and celery stick.
Queers cook up delights online
It’s true that the internet offers connections to a seemingly limitless array of interest groups. One of the tastiest online sites is Rogayrecipes.com, a social network of LGBT cooks and chefs.
Tons of recipes provocative names and suggestive descriptors can get an average reader drooling for more. Here’s just one of the hundreds of recipes available for the world’s queer cooks.
Buck’s sliced pepper steak skillet
1 round steak (about 1lb), trimmed and cut into thin strips
1 Tbsp vegetable oil
1 small green bell pepper, cut into thin strips about (3/4 cup)
1 small red bell pepper, cut into thin strips (about 3/4 cup)
1 small yellow bell pepper, cut into thin strips (about 3/4 cup)
1 cup chopped celery
1/2 cup chopped green onion
For the marinade:
1/4 cup reduced sodium soy sauce
1/4 cup dry sherry or reduced sodium chicken broth
1 clove garlic, minced
1 tsp minced fresh ginger or 1/2 tsp ground ginger
1/8 tsp freshly ground black pepper
1. To prepare marinade, in a shallow glass or ceramic dish, combine soy sauce, sherry, garlic, ginger and pepper. Set aside 1/4 cup of the mixture. Add beef to the dish and toss to coat. Cover with plastic wrap and refrigerate for 30 minutes.
2. Drain beef; discard marinade in dish. In a large, heavy skillet, heat oil over medium high heat. Add beef; cook, stirring, until no longer pink, about 2 to 3 minutes. Using a slotted spoon, transfer beef to a plate.
3.Add bell peppers, celery, and green onion to skillet and cook, stirring, over medium high heat until just crisp-tender, about 4 minutes. Stir in reserved marinade. Return beef to skillet; cook until heated through, about 1 minute. Serve immediately.
Can serve with white rice or Chinese noodles