Posts Tagged ‘Tinky Weisblat’

My Huckleberry Friend

Friday, November 6th, 2009
Lyricist Johnny Mercer (Savannah Morning News)

Lyricist Johnny Mercer (Savannah Morning News)

 
A Johnny Mercer lyric is all the wit you wish you had and all the love you ever lost.
 
So said Frank Sinatra, one of the great interpreters of American song.
 
The lyricist John Herndon Mercer (1909-1976) would have turned 100 on November 18. His centennial is being celebrated with tributes all over the world and particularly in his hometown of Savannah, Georgia.
 
Naturally, I have to get in the act!
 
Composer/pianist Alice Parker and I will perform a local tribute to Mercer’s music on Friday, November 20, in Colrain, Massachusetts.
 
Mercer wrote the words to hundreds of memorable songs, including “That Old Black Magic,” “Something’s Gotta Give,” “Jeepers Creepers,” “Days of Wine and Roses,” and “The Autumn Leaves.”
 
Perhaps because he worked with many different composers, Mercer’s legacy is a little dimmer in the popular mind than those of lyricists such as Cole Porter, Ira Gershwin, and Oscar Hammerstein II. Singers like me love to perform his songs, however.
 
The Sinatra quotation says it all. Mercer produced brilliant, lively numbers like “Accentuate the Positive” and funny ones like “Lonesome Polecat” from the film Seven Brides for Seven Brothers. Sung by lonely woodchoppers, it offers one of my all-time favorite lines: “A man can’t sleep when he sleeps with sheep.”
 
And then Mercer hit the ear with a lyric of love and longing like “Blues in the Night” or “Come Rain or Come Shine.” Sometimes it’s all a singer can do to get through these songs without crying.
 
A couple of my favorite Mercer lyrics are among his more obscure works. I’m a sucker for a sweet tune called “Lullaby” from the short-lived Broadway show Saint Louis Woman, which he wrote with composer Harold Arlen in 1946.
 
It tenderly evokes memories of early childhood and laments our collective inability to recreate the feelings we had in our parents’ arms.
 
I also relish one of Mercer’s earliest songs, “Satan’s Li’l Lamb,” a collaboration with Arlen and lyricist Yip Harburg. The three threw it together for an African-American review in New York in 1932.
 
As soon as the great Broadway belter Ethel Merman heard it she ran out and recorded it. The music and lyrics are bluesy and sad but also funny and self-deprecatory, full of jazz rhythms and chords.
 
“Satan’s L’il Lamb” also winds up with a high, dramatic passage. High, dramatic passages are better than candy to us sopranos!
 
In addition to writing songs, Johnny Mercer was an influential performer and a pioneer in the recording industry.
 
He began his career as an actor and singer; he sang with both the Paul Whiteman and Benny Goodman Orchestras. In his prime he hosted regular radio shows in which he performed and promoted his own songs and those of his peers.
 
Savannah Morning News

(Savannah Morning News)

 
In the 1940s he founded Capitol Records, the first major record company on the west coast and a music institution for years to come. It emphasized quality recordings, fairness to composers and musicians in paying royalties, and the development of new talent.
 
As both a writer and a performer Mercer had a knack for the vernacular that charmed his audience and knocked down doors. Savannah justly claims him as its favorite son; his temperament and artistic sensibility were authentically Southern.
 
His Southern streak carried disadvantages. Like his fellow sons of the South Tennessee Williams and William Faulkner, Mercer was an alcoholic.
 
Overall, however, his background stood him in good stead. It enabled him to blend much of the South’s character into his music: its slow pace, the African-American songs he sought out in his youth, the folk music of his Scottish-American heritage.
 
He wove the landscapes and the sounds of his childhood into his lyrics—the huckleberries he picked as a child, the meadows and the rivers in which he played, the “whoo, whoo” of the trains that passed through town, the lilt of his mother’s Southern accent.
 
I champion American popular music of all eras. I’m conscious, however that we don’t have lyricists like Johnny Mercer today—versatile poets with an ear for the rhythms of American life and the verve to promote their songs with humor and intelligence. As a historian, singer, and member of the public I’m enjoying getting to know his music better. 

His song poems can tell stories as they do in “One for My Baby,” in which the narrator talks about his lost love to a bartender. They can act as traditional love ballads as in “I’m Old Fashioned.” Or they can string together images and sounds to convey a patchwork of emotions as in “Moon River”:
 
 Two drifters, off to see the world.
There’s such a lot of world to see.
We’re after the same rainbow’s end.
Waiting ‘round the bed.
My Huckleberry friend,
Moon River and me.
 
All of us should take time on November 18 to sing a Mercer tune and or/listen to some of the music of America’s Huckleberry Friend.
 
The Johnny Mercer Foundation’s web site has a “Johnny Mercer Jukebox” listeners can play. And Turner Classic Movies is featuring his film music every Wednesday during November.
 
“Blues in the Night,” my program with Alice Parker, will take place at the Green Emporium on Friday, November 20, beginning at 8:30 pm. Pizza, cocktails, and dessert will be served. Reservations are suggested; the restaurant’s number is 413-624-5122.
 
If you’d like a huckleberry recipe (one of my readers wanted one after looking at this post!), please see my post on Huckleberry Friendship Bars. Mercer lovers might also like to try the “Blues in the Night” barbecue sauce…….
 
twbluesweb
 

If you enjoyed this post, please consider taking out an email subscription to my blog. It features easy and tasty recipes plus digressions on history, popular culture, and country life. Just click on the link below!

Subscribe to In Our Grandmothers’ Kitchens by Email.

Teacher Bread

Monday, October 26th, 2009

Teacherbread web

 
This moist, sweet bread makes a better bribe than a plain old apple. I was going to try it with raisins or dried cranberries (which you may certainly do), but my nephew Michael cast his vote for apricots.
 
The bread we made together goes perfectly with mulled cider.
 
My Familiar is getting ready for Halloween. Ladies and gentlemen, the lovely and talented Lorelei Lee.

My Familiar is getting ready for Halloween. Ladies and gentlemen, the lovely and talented Lorelei Lee.

 
Ingredients:
 
1 cup canola oil
1-1/2 cups brown sugar, firmly packed
3 eggs
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
1 teaspoon baking powder
3 cups flour
2 cups grated apples
1 cup cut-up dried apricots
1 cup chopped nuts (optional)
 
Instructions:
 
Preheat the oven to 350 degrees. Combine the oil and sugar and beat in the eggs.
 
Beat in the baking soda, cinnamon and baking powder. Stir in the salt. Stir in the apples, apricots and nuts (if desired).
 
Bake in greased loaf pans for 45 to 60 minutes, until a toothpick inserted into the center comes out clean.
 
Makes 2 loaves.
I'm getting ready for Halloween myself!

I'm getting ready for Halloween myself!

 

 
Don’t forget: readers have until tonight at midnight to register for the drawing for a copy of the book The Perfect Pumpkin. All active email subscribers to this blog will be eligible for the drawing. If you’re not a subscriber and would like to sign up, please click on the link below.
 

Apple-Sage Cheese Spread

Friday, October 23rd, 2009

sage and cheddar web

 
I am FINALLY back to apples, thanks to my friends at the West County Independent. My apple recipes and photos were lost in the most recent Great Tinky Computer Debacle, but the wonderful Ginny and Kim have retrieved some of them from an article I wrote for the paper.
 
So–here is the apple-cheddar spread I promised a couple of weeks ago. It is creamy and refreshing on crackers or even on apples. If you don’t have fresh sage, you may use dried, but fresh is best.
 
Ingredients:
 
1/2 small red onion, peeled and finely chopped
a small amount of butter for sautéing
1 medium apple, cored and sliced but not peeled
4 ounces (1/2 brick) cream cheese, softened
3/4 cup (packed) shredded sharp cheddar cheese
6 to 10 fresh sage leaves, depending on taste, finely chopped (plus additional unchopped sage for garnish)
 
Instructions:
 
In a small, nonstick frying pan, sauté the onion pieces in the butter until they start to soften.
 
Add the apple pieces. Cook and keep stirring until they are slightly soft as well.
 
Beat the cheeses together with a mixer or a wooden spoon. Stir in the apples, onion pieces, and chopped sage.
Place the mixture in a bowl. Chill for at least 1 hour to allow the flavors to blend; then bring the spread to room temperature before serving.
 
Makes just under two cups, more or less, depending on the size of your apple.
 
witch1webtry
 
Don’t forget: readers have until Monday night to register for the drawing for a copy of the book The Perfect Pumpkin. All active email subscribers to this blog will be eligible for the drawing. If you’re not a subscriber and would like to sign up, please click on the link below.
 

Tinky’s Cider Butternut Soup

Friday, October 9th, 2009

butternutsqweb

 
My laptop is still suffering–but I am attempting a post because I have NEWS!
 
I, Tinky Weisblat, will be one of the featured Western Massachusetts artisans on Monday’s episode of the television program Making It Here.
 
The segment will focus on my work as a food writer and will depict the creation of my soon-to-be-world-famous Cider Butternut Soup.
 
Local viewers take note: The episode will air this coming Monday, October 12, at 7:30 pm on Channel 57 (WGBY-TV) in Springfield, Massachusetts. Those of you who watch, please be kind. I know I need a face lift! Look at the soup instead of at me.
 
Of course, all of you may try the soup!
NOTE FROM TINKY LATER: Here’s the link so people can view the show online!
 
Ingredients:
 
2 to 3 tablespoons butter
1-1/2 large onions, coarsely chopped
2 cloves garlic, coarsely chopped
2 medium apples (fairly solid ones for cooking; I used Ginger Gold), cored and chopped but not necessarily peeled
3 cups roasted butternut squash puree (for roasting instructions, see my post about the Blue Heron Restaurant, which has another great butternut recipe!)
1-1/2 tablespoons honey
1 teaspoon (at least) freshly grated nutmeg
1/2 teaspoon cayenne pepper
3/4 teaspoon salt
lots of freshly ground pepper
6 cups chicken or vegetable stock
2 cups hard cider (I used West County Cider McIntosh, a sweet and fruity cider)
2 cups heavy cream (I used Mapleline)
toasted pecans or croutons for garnish (optional)
 
Instructions:
 
In a 4-quart Dutch oven melt the butter. When it begins to talk to you, sauté the onions and garlic until they are soft (about 5 minutes).
 
Add the apple pieces, and sauté until they are moistened, about 2 minutes.
 
Stir in the squash, followed by the honey, nutmeg, cayenne, salt, and pepper.  Stir for a minute or two (taking care to keep the mixture from burning); then stir in the stock.
 
Bring the soup to a boil. Cover it about 7/8 of the way, and turn it down. Simmer for 30 to 40 minutes, until it tastes souplike.
 
Remove the soup from the heat, and puree it. I used my immersion blender for this (which worked as long as I kept it immersed; when I accidentally lifted it I think I got a little soup on the TV camera!). You may also use a blender or food processor, but be very careful to process this hot soup in batches.
 
In a nonstick frying pan over medium-high heat reduce the cider in half. (This takes only a few minutes.) Add the cream and reduce in half again, whisking (again quite a short process).
 
You then have a choice. You may either stir the cider/cream reduction into the soup and serve it  or put the reduction into a pitcher and let your guests drizzle it into the soup at the table.
 
Garnish with toasted nuts or croutons. Serves 6.
 
 
ssoupweb
 
Two quick notes: First, thanks to those who emailed me or commented to note that I FORGOT TO PUT THE BUTTERNUT SQUASH IN THE LIST OF INGREDIENTS!  A girl with a sick laptop is a girl on the edge, and I appreciated the reminders.
 
Second, those of you who live in the Pioneer Valley and aren’t quite ready to make the transition to fall vegetables will be happy to read the comment below from Nikki Ciesluk, who reports that her family’s lovely farmstand in Deerfield still has corn!
 
Happy Columbus Day weekend, all………
 
If you enjoyed this post, please consider taking out an email subscription to my blog. Just click on the link below!

Subscribe to In Our Grandmothers’ Kitchens by Email.

Apple Picking

Friday, October 2nd, 2009
  
Tinky with apple web 
But I am done with apple picking now.
 
This line from Robert Frost’s “After Apple Picking” always moves me.
 
The poem speaks about the end of much more than apple picking–perhaps life, perhaps the creative process.
 
The speaker in the poem is weary of apple picking and, it seems, of existence–yet he is haunted by the destiny of the apples that remain unpicked.
 
“After Apple Picking” embodies perfectly the bittersweet time we’re about to enter here in New England.
 
It’s true that, if they’re not picked, soon even the loveliest and most perfect of apples will be pressed into cider or left on the side of the road for wild creatures to enjoy. The animals will nibble and then move on, leaving the once glorious apples sad and half eaten.
 
As our lives grow colder many of our relationships, hopes, dreams, projects, and loves will suffer similar fates.
 
Fall is about making transitions, about taking stock. As the harvest moon rises (as it will on Sunday) we sum up and evaluate what we have reaped over the summer.
 
Have we put up enough food for winter? Have we shared enough meals, enough money, enough laughter? Have we stacked enough wood for the coming months? Are our bodies fit enough to make it through winter’s darkness and ice?
 
We ask these questions not just as individuals but also as a community and a society. We donate more food, more clothes, more money for fuel and medicine as winter approaches.
 
I appreciate this time of reflection and want to honor it. Nonetheless, I can’t join Robert Frost in being done with apple picking.
 
I want to keep picking and eating apples, both literally and metaphorically. I want to make apple dishes and share them with friends and neighbors and readers.
 
I want to keep trying to improve my cooking, my writing, my relationships, and my world.
 
I’m not ready to be “overtired of the great harvest I myself desired.” Maybe this means I’m immature. Maybe it means I’m not a true Yankee. Whatever it means, I’m stuck with it.
 
Join me in picking and celebrating apples! Let’s keep as many as we can from the cider press and the gutter. We can treasure them in our root cellars, our kitchens, and our spirits.
 
As time goes by I’ll be sharing more recipes I’ve been enjoying as I engage in apple picking this early autumn.
 
I begin with the first of two apple-cheese spreads for which I have concocted recipes. I created it last fall, but somehow it didn’t make it onto this blog, which is a shame. It’s simple, and it combines two of my favorite foods.
 
If you use really great blue cheese — think Stilton or Roquefort! — this spread for crackers will be truly elegant. It’s pretty tasty with generic blue cheese, however.
 
You may be tempted to add a little more apple, but if you do you’ll end up with a rather wet spread.
 
Happy fall…………
 
(Courtesy of Susan Hagen)

(Courtesy of Susan Hagen)

 
Simple Apple-Blue Cheese Spread
 
Ingredients:
 
1 small onion, peeled and finely chopped
1-1/2 tablespoons sweet butter
2 large apples (about 2 cups), cored and sliced (but not peeled)
4 ounces (about 1 cup) blue cheese, crumbled
1 8-ounce brick cream cheese, softened
 
Instructions:
 
In a small, nonstick frying pan, sauté the onion pieces in the butter until they begin to soften. Add the apple pieces. Cook and keep stirring until they are slightly soft as well. Beat the cheeses together with a mixer or wooden spoon. Stir in the apple-onion mixture. Place the mixture in a bowl. Chill for at least 1 hour; then bring the spread to room temperature before serving. Makes about two cups.
 
Keep this spread refrigerated for up to three or four days, but be sure to bring it to room temperature again before you eat it to optimize flavor and texture.

apples1web