The Golden Girls

Quentin Maraschino Cherries

Dessert, Oscar Gold, Oscar Gold XCII: Gold Basketball, Sweets

I don’t want to bore you with the details of my time in exile, but I can confirm that there was one big name star that was reaching out to me each week in concern. And that was Academy Award winning multi-hyphenate Quentin Tarantino. As such, I knew he would be the perfect person to kick off this year’s Oscar Gold celebration. Particularly since he directed three of my friends – Margot, Brad and Leo – to nominations this year.

Quents and I have known each other since the ‘80s when we both guested in the same episode of The Golden Girls. Sensing each other’s talents, we were drawn to each other through the sea of Elvis-impersonating extras and became the fastest of friends.

The question has probably struck you – how have two talented writers, such as ourselves, never worked together? It is a combination of unbridled sexual tension – dat chin, yo – and the fact I prefer to act as his muse, rather than tip the balance of our current relationship.

Fun fact: I inspired the characters of Mia Wallace, The Bride, Elle Driver and Daisy Domergue. What can I say? I am a strong, independent woman.

As soon as I say Quentin, I collapsed in a heap, the emotion of seeing him, the director of my beloved Luke Perry’s final film, hitting me like a wave. He ran and scooped me up in his arms, carried me into his home and lay me next to him on the couch to discuss this year’s Oscar odds.

I may have been high on the smelling salts, but we kicked off talking about Best Director and without even thinking about the fact he was nominated, said that Bong Joon-ho would be robbed if he lost for Parasite. And Mendes likely beating him with 1917 may be deserving, but I’d still be heartbroken.

“I assume you’re fucking tipping me for Best Original Screenplay then,” he joked, bringing me back to earth.

“Yes, obvi. But that is a conversation for later in the week. You’ve got some other categories I’d like you to run with me!”

He agreed that Bong has International Film in the bag, despite Pedro being equally deserving for  Pain and Glory. He thinks Documentary Feature will go to American Factory, while I am all in for The Cave. We agreed that Learning to Skateboard in a Warzone (If You’re a Girl) should and will win Documentary Short, Film Editing will go to Ford v Ferrari as it is the most technical and Visual Effects should go to Avengers: Endgame but will likely get swept up in a 1917 sweep.

With the formalities out of the way, I acted weak again to distract from my earlier faux pas. And so that I could enjoy being hand fed Quentin Maraschino Cherries by their namesake.

 

 

Some people say that maraschinos are a garnish. A sticky sweet morsel of magic to heighten a cocktail or dessert. But to Quents and I, they’re not a snack. They’re the whole damn meal in and of themselves. And once you make your own, you’ll never go back.

Enjoy!

 

 

Quentin Maraschino Cherries
Serves: 2 talented friends with palpable sexual chemistry.

Ingredients
1kg sweet cherries, pitted
11 cups water
1 tbsp pickling salt
4 1/2  cups raw caster sugar
1 lemon, zested and juiced
1/4 tsp red food colouring
30ml almond extract

Method
Bring 8 cups of water and pickling salt to a boil in a large pot, and cook until the salt is dissolved. Remove from heat to cool for about fifteen minutes. Stir in the sweet cherries, cover and leave to brine overnight.

The next morning, bright eyed and bushy tailed, drain the cherries and rinse under cold water for a couple of minutes. Set aside.

Meanwhile combine the remaining water, with the sugar, juice and zest of the lemon and food colouring in a large pot and cook, stirring, for five minutes. Remove from the heat, stir in cherries and almond extract, cover and leave another 24 hours.

The next day when Quentin questions whether the recipe really takes this long or whether you’re just using it as a ploy for sleepovers, pour cherries and juice into hot, sterilized jars and leave in a cool, dark place.

Or devour, instantly. You know the drill.

 

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Barney Marnhattan

12 days of Festivus for the rest of us, Drink

After kicking the 12 days of Festivus off on a joyous note with the divine Jason Alexander and then being brought back down to earth when checking in with the deceased Susan Ross’ portrayer Heids, I opted to whip out the time machine and check in with my dearly-departed pal Barney Martin.

While he was technically the second man to play Jerry’s dad, Barns will forever be the Morty in my heart.

I first met Barney on the set of The Golden Girls in the ‘80s and we became the fastest of friends, which led to me putting his name forward when they needed to recast Morts. I also got him cast on Full House with Cand as a gag.

As is oft the case when venturing back to hang with friends that have past, it was both uplifting and melancholic. Though it was exciting to pop on our best Morty Floridian shirts, have a laugh and enjoy a very, very festive Barney Marnhattan.

 

 

As my rapidly bloating liver can attest, 90% of Christmas is drinking so I couldn’t go past adding another festively flavour tipple on the menu. But seriously, how can you go wrong with the sticky sweet cherry and some bitters.

You can’t, so enjoy!

 

 

Barney Marnhattan
Serves: 1.

Ingredients
ice
2 ½ shots of bourbon
1 shot vermouth
a hearty dash bitters
maraschino cherries, to taste

Method
Fill a glass with ice.

Pour over the bourbon, vermouth and bitters.

Stir.

Add cherries.

Down.

Repeat.

 

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Betty White Chocolate, Pumpkin and Walnut Cookie

Baking, Side, Snack, Sweets, Thankgiving for being a friend

Despite the fact my girl Betts is the only surviving Golden Girl, I applied yesterday’s logic with Rue – that she’d be upset if I disappeared after catching-up with Bea and Estelle – so decided to stick around in ‘87 to see out this year’s thanksgiving. Well, technically that year’s thanksgiving. But in lieu of this year’s.

Fuck – time travel can be a confusing bitch, no?

I’ve known Bet for years and years, after meeting on the set of Match Game in ‘63. Side note: based on how much fun we had, I suggested Ru do a version on Drag Race … and Snatch Game was born. You’re welcome.

While Betty and I talk on the phone every other day in the present day – I got super paranoid about a Golden curse in 2010/11 after Rue passed away a year after Bea, and she a year after Stell – we weren’t able to see as much of each other as we liked in the ‘80s. I mean, between my various crimes, scams and love affairs and her hit show, we were lucky to catch up once a month.

I rolled up on the lot for the fourth day in a row – talk about deja vu – as Betty raced into my arms for a hug.

“My dear Ben. I’ve missed you! It will be so wonderful to have my turn marking Thanksgiving with you.

“I’ve been so happy all day … Bea wanted to kill me!”

She burst out laughing while a fear gripped me … before I realised it wasn’t the present and she has outlasted the curse thus far. We gossiped and laughed as we drove back to her house. Both thankful, most of all, for each other’s company. And, obviously, my festively approved Betty White Chocolate, Pumpkin and Walnut Cookie.

 

 

Yes, cookie. In the singular – this was our first foray into the majesty of the skillet cookie. And dare I say it, we nailed it. Perfect spiced dough combined with the sticky sweet chocolate and pumpkin, and the earthiness of the nuts join together for a perfectly festive dessert.

I mean, how can you not be thankful for nuts in your mouth?

Enjoy and happy Thanksgiving!

 

 

Betty White Chocolate, Pumpkin and Walnut Cookie
Serves: 6.

Ingredients
olive oil
½ small butternut pumpkin, cut into a 1cm dice
1 tbsp ground cinnamon
150g unsalted butter, chopped
½ cup firmly packed muscovado sugar
¼ cup raw caster sugar
1 egg, lightly whisked
1 tsp vanilla extract
1 ¾ cup plain flour, sifted
½ tsp bicarb soda, sifted
pinch of freshly ground nutmeg
2 cups white chocolate chips
⅔ cup toasted walnuts, roughly chopped

Method
Preheat oven to 180°C.

Place the pumpkin on a lined baking sheet with a lug of water and a teaspoon of cinnamon. Toss to combine, transfer the tray to the oven and bake for twenty minutes, or until golden and sweet. Allow to cool while you get to work on the cookie.

Combine the butter and sugars in a 20cm, ovenproof skillet and cook over medium heat for a couple of minutes, or until the butter has just melted and everything combined. Remove from heat and allow to cool for 15 minutes.

Whisk the egg and vanilla into the mixture before folding in the flour, bicarb soda, remaining cinnamon and nutmeg until just combined. Fold through the pumpkin, chocolate and walnuts, transfer the skillet to the oven and bake for 20 minutes, or until golden and crisp. Allow to cool for half an hour before serving just warm with ice cream.

 

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Turkey Roulade McLanahan

Main, Poultry, Thankgiving for being a friend

After spending the last couple of days in ‘87 catching up with Bea and Estelle, I wasn’t sure if I should hang around for my date with Rue or go visit her in ‘05 when she was appearing in Wicked. Despite the fact it would likely have lead me to landing a part in the hit musical – and probs my first Tony – I decided to stick with the past.

Mainly to avoid a feud due to me exiting the time period without a word. Though it’s not like it would have lasted long, given how close we were.

I first met Rue on the set of Maude in the ‘70s. I, of course, was there as part of Bea’s entourage but I was fast taken by the delightful Eddi-Rue. We were both thrice divorced by the time we met and it was just such a comfort to have someone to talk to that had been through the same thing.

Rue always felt like the glue that held the girls together, given her warm, loving nature and I am so thankful to be able to experience it firsthand once more.

“My sweet darlin’ Ben, I do say, how I’ve missed you!”

I ran into her arms and held back my tears for her unexpected death in 2010.

“Now my sweet boy. Bea and Stell told me I’m in for a real treat for dinner … like how the men feel when going on a date with that Blanche!”

We laughed long and hard well into the night, talking about all the things we were thankful for – divorce being a big one for us three-timers – before sitting down to a big ol’ orgy of meat in the form of my Turkey Roulade McLanahan.

 

 

Given I was cooking in someone else’s kitchen … in the ‘80s, I couldn’t go around whipping up a big roast. That of course doesn’t take away from the fact this is a show stopper. The crispy pancetta crust keeps the turkey nice and moist. Particularly when you stuff it full of more meat and a good whack of herbs.

Enjoy!

 

 

Turkey Roulade McLanahan
Serves: 6.

Ingredients
1 small bunch of sage, roughly chopped
4 pork sausages, casings removed
1 carrot, grated
5 garlic cloves, minced
2 tbsp grated parmesan cheese
¼ cup craisins
a small handful of spinach, roughly chopped
freshly grated pepper
800g turkey breast fillets, flatten to 2cm thick with a mallet or rolling pin
200g thinly sliced pancetta

Method
Preheat the oven to 180°C.

Combine the sage, sausage, carrot, garlic, parmesan, craisins and spinach in a bowl with a good whack of pepper.

Arrange the pancetta on a sheet of baking paper, slightly overlapping. Line the flattened breasts along one of the long edges, pressing closely or overlapping to form a clean piece of meat. Form the stuffing into a long sausage and place it along the centre of the meat. Using the baking paper as a guide, tightly roll the turkey over to form a long roll, with the pancetta sealing the turkey meat. Tie with a couple of pieces of kitchen twine to secure, transfer to a lined baking sheet and bake for 45 minutes, or until crisp on the outside and beautifully cooked on the inside.

Allow to stand for five minutes or so before carving, serving and, most importantly, devouring.

 

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Sweet Potato Estelle Galetty

Side, Snack, Thankgiving for being a friend, Vegetarian

I know it is hard to pinpoint a more tragic death, particularly when it comes to your friends, but my dear, beautiful Estelle Getty’s was truly heartbreaking. I mean, I miss Bea and Rue just as much, but knowing that she truly suffered in her final years and couldn’t remember how wonderful she and The Golden Girls were will always break my heart.

After Bea and I circled back to the lot after catching-up yesterday it took all my strength not to break down in tears knowing what would happen in a couple of decades. We ran into each other’s arms and held each other close, silently acknowledging the deep love of our friendship.

“Pussycat!” Oh FYI, she used her pet name for me – pussycat – as her term of endearment for Dorothy on the show.

“Pussycat, I’ve missed you! How have you been? Why don’t you come visit me more? Are you well? Can I get you a part on the show? Do you want a snack?”

I’d known Estelle for a couple of years by 1987, having met while she starred in the Torch Song Trilogy which was written about me by my ex-Harves. Our bond was instant and while we never got to spend as much time with each other as we’d like, it always felt like only days between visits.

We drove to her L.A. home, laughing and catching up, despite the fact I knew exactly what she had and would be up to next. It was heartbreaking yet at the same time so wonderful to be able to spend time with her while she was still at her best. The only that made the date every better was chowing down on some Sweet Potato Estelle Galetty.

 

 

Potato bake is the side dish of champions. Be it normal or sweet, there is nothing better than perfectly roasted potatoes covered in dickloads of cheese and a punch of herbs.

Enjoy!

 

 

Sweet Potato Estelle Galetty
Serves: 6.

Ingredients
olive oil
5 shallots, thinly sliced
500g sweet potatoes, peeled and thinly sliced
a few sprigs of fresh thyme, roughly chopped
a small stalk of rosemary leaves, roughly chopped
a pinch of freshly grated nutmeg
1 tsp chilli flakes
salt and pepper, to taste
⅔ cup freshly grated parmesan
200g goat’s cheese

Method
Preheat the oven to 180°C.

Place the potato, shallots and a lug of olive oil in a bowl with the thyme, rosemary, nutmeg and chilli. Toast to coat.

Smear – yes, smear – a lug of olive oil on the base and edges of a small baking dish.

Layer the potato on the base of the dish, slightly overlapping, moving from the outside in, until covered. Sprinkle over a quarter of each of the cheeses, followed by another layer … and a quarter of the cheeses and more potato until it is all gone. Finishing, obvi, with the cheese on top.

Place the galette in the oven and bake for about 45 minutes, covering with foil after half an hour if the top is getting to crispy.

Remove from the oven and allow to cool for ten minutes. Then devour, ferociously.

 

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BeaBQ Arthur Corn Salad

Salad, Side, Snack, Thankgiving for being a friend

While The Golden Girls were one of the best sitcom ensembles ever assembled, the heart and soul of the show was my dear friend and comedy icon Bea Arthur. At the very least, she was the de facto lead given she was what brought Sophia into the mix.

Though speaking of Soph, she was the soul … and so were Rose and Blanche. Fuck.

In any event, my dear friend Bea is the first girl I’m checking in on … given the controversial meeting we had last time I ventured back in time. I mean, sure, she doesn’t know it since that date occurs in ‘89 and I’ve opted to visit during Thanksgiving ‘87. But I know, and guilt is a pretty big motivator.

Bea was thrilled to see me as I pulled up to the studio in the delorean.

“Quick Ben, quick. Fucking get out of here – we don’t need Betty to spot us and want to third wheel our friendship.”

“I’m fucking trying Bea, I’m  driving as fast as I fucking can,” I screamed, not wanting to hurt my friend Bet, or upset Bea by being sympathetic.

I sped through the Hills, down past Carney’s on sunset and eventually landed at her home in Brentwood – which will eventually become a Golden Girls museum, depending on how her will turns out following my next journey back in time – to reconnect, discuss a potential sequel to Mame – which you all know, does NOT eventuate – and devour a festively appropriate BeaBQ Arthur Corn Salad.

 

 

Fresh and zingy are not words that are oft thrown around when it comes to discussing dinner on turkey day. Though I can promise, it is more than worth it. The fresh, charred corn works perfectly with the zing of the tomato and lime, and the sweet delight that is basil.

Praise be … I mean, give thanks. Aka enjoy!

 

 

BeaBQ Arthur Corn Salad
Serves: 6.

Ingredients
6 corn cobs, de-husked and scorched over the flame of a stove
olive oil
1 small red onion, thinly sliced
½ red capsicum, diced
2 tomatoes, diced
a small handful of basil leaves, roughly chopped
a few sprigs of thyme, leaves removed and roughly chopped
1 lime, juiced
salt and pepper, to taste

Method
Combine everything in a bowl.

Toss.

Devour.

 

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The golden age of giving thanks

Guess Who's Coming to Dinner, Thankgiving for being a friend

While it feels like only a couple of days since we finished up celebrating Ab Fab’s 25th Birthday – because it was – we’re doubling down in honour of Thanksgiving.

Yep – we’re throwing a party and inviting everyone we (care to) know. And they will see, the biggest gift will be from me and the place-card attached will say … I give thanks for being a friend.

That’s right, I’m pulling the time machine out of storage – again in Bea’s case – packing up my resort wear and travelling down the road and back again to celebrate Thanksgiving on the lanai with The Golden Girls.

Controversially, cheesecake is not included. Though I promise, it is a Thanksgiving not to be missed.

I mean, it’s THE Golden Girls for f&^ksakes.

Image source: The Golden Girls / NBC.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.

Mini Beaf Arthur & Mushroom Pies

Main, Party Food, Snack

Time travel is a many splendored thing, despite what The Butterfly Effect would have you believe. I mean, it isn’t all hover boards and future lotto numbers (although that reminds me…), but getting to spend time with dearly departed friends and experiencing major historical events (we were on the Titanic and accidentally caused the Captain to hit the iceberg) and even experienced Jurassic World when the world was in the actual Jurassic period.

It is fucking ace.

Thankfully we didn’t venture quite so far back this time (we weren’t wanting to be present for Stockard Channing’s birth or anything), dropping in to the late 80s to the set of The Golden Girls to discuss the importance of our placement on Bea Arthur’s will.

We have been dropping in on The Golden Girls for the best part of a decade now to experience the joys of the show first hand … and to try and earn Guest-Star Emmy’s by recasting ourselves into the episodes (it is actually Ben playing the Elvis impersonator played by Quentin Tarantino).

While at first dear Bea wasn’t thrilled to hear our visit had an ulterior motive, when we laid out our plans for the museum she was moved to tears by our love, adoration and the promise to ban Betty White (we love you Bets, but you know we need this museum to work for our grand plans to take off…).

Oh and obviously the Mini Beaf Arthur and Mushroom Pies didn’t hurt the deal!

 

Mini Beaf Arthur & Mushroom Pies_1

 

There is nothing better than a dirty street pie, except of course a dirty home-made pie. By no stretch of the imagination is this meal dignified, but to me a good pie will never be dignified; chunks of veggies and meat bathed in rich gravy with a nice whack of pepper … to the extent that when I make this it is practically a pepper steak pie.

Obviously drown in tommy sauce for final, glorious impact!

Enjoy!

Also guys, as we are so social and so technologically advanced we have gone nuts on the social medias. You should follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Friendster, FriendFace, Myspace and YouFace coming soon.

 

Mini Beaf Arthur & Mushroom Pies_2

 

Mini Beaf Arthur & Mushroom Pies
Makes: 18.

Ingredients
1 tablespoon vegetable oil
1 brown onion, halved, finely chopped
2 garlic cloves, crushed
500g lean beef mince
large handful mushrooms, sliced
1 carrot, peeled, coarsely grated
1 stalk of celery, coarsely grated
1 cup beef stock
1 tablespoon flour
1 tablespoon tomato paste
2 sheets shortcrust pastry, just thawed
2 sheets ready-rolled puff pastry, just thawed
salt and pepper, to taste
1 egg, lightly whisked

Method
Heat oil in a medium frying pan over medium heat. Add onion and garlic and cook, stirring, for 2 minutes or until onion softens. Add the mince and cook, stirring / breaking up any lumps with a spoon, for 5 minutes or until browned. Add the carrot, celery and mushrooms and stir until well combined.

Add flour and tomato paste to mince mixture and cook, stirring, for a minute. Pour in beef stock and cook, again stirring, until sauce thickens slightly. Remove from heat. Cover and set aside for 30 minutes to cool.

Preheat oven to 180°C. Cut the shortcrust pastry sheets into 18 even squares. Line eighteen muffin pans with the shortcrust pastry squares. Spoon mince mixture among pastry cases.

Cut puff pastry sheets into 18 even squares. Top each pie with a pastry square, scrunching any excess around the edge for decoration. Brush tops with egg.

Bake in oven for 20 minutes or until golden brown. Remove from oven and set aside in the pans for 5 minutes to cool. Serve pies with tommy sauce.

Travelled down the road and back in time

Guess Who's Coming to Dinner

It is a well-known fact that Annelie and I invented time-travel.

We won’t bore you with the details other than the fact it happens in thirteen years from now, anything beyond that would be too much for your poor, non-Scientific minds. Comparatively of course, as we are the two brightest (in your face Hawking).

Anyway, we have tried to keep all of our catch-ups in the present but sometimes you just want to spend time with some of your dearly-departed friends – particularly when their Hollywood home is on the market and we think it would be worthwhile going back to have their will changed.

Calm down, I can almost hear the universal disdain from here but dear Bea Arthur was one of our closest friends and she will appreciate the fact that we want to convert her home into a museum slash theme park, second to only Dollywood.

What says hey, we are from the future and would love for you to change your will so that we can convert your home into a monetised shrine to you?

It has to be something more enticing than a lifetime ban for her frenemy, Betty White…

Also guys, as we are so social and so technologically advanced we have gone nuts on the social medias. You should follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Friendster, FriendFace, Myspace and YouFace coming soon.

Picture source: NBC/LogoTV.com.