Overcast64° FULL FORECASTOvercast64° FULL FORECAST
Make us your home page
Instagram

Treats from beyond

Writer and performer Frank DeCaro wrote The Dead Celebrity Cookbook in an attempt to keep the pop culture stars of old Hollywood alive through their favorite dishes.

Photo by Erica Berger

Writer and performer Frank DeCaro wrote The Dead Celebrity Cookbook in an attempt to keep the pop culture stars of old Hollywood alive through their favorite dishes.

It started, as bonkers things often do, at a party in college.

The theme was dead celebs and historic figures. People dressed like Adam and Eve, Sid and Nancy. Then-student Frank DeCaro went as Euell Gibbons, the Grape-Nuts cereal spokesman who famously claimed pine trees were edible.

"He was a naturalist," said DeCaro, who carried a pine tree through the party. "He ate all this healthy food and then he dropped dead."

DeCaro became obsessed with dead celebrities and their food. He scoured flea markets and surfed eBay, amassing hundreds of recipes from magazines, out-of-print cookbooks and vintage microwave manuals. At the same time, his career as a writer and performer took off. He appeared on The Daily Show With Jon Stewart and landed his own show on Sirius Satellite Radio, The Frank DeCaro Show.

He revered pop culture, and found it distressing that young people lacked knowledge of old Hollywood.

"Pop culture history has not been passed on," said DeCaro, 49. "I hear the excuse, 'I wasn't born when that happened.' I wasn't born when Mae West was having her heyday, but I can quote her. If Lady Gaga can know who Liberace is, so can you."

Enter his latest project, The Dead Celebrity Cookbook: A Resurrection of Recipes From More Than 145 Stars of Stage and Screen. There's Patrick Swayze's Chicken Pot Pie, Elizabeth Taylor's Chicken With Avocado and Mushrooms, Farrah Fawcett's Sausage and Peppers Supreme. He included three Golden Girls, and called Michael Jackson "the King of Pie."

DeCaro dished on his favorite (and not so favorite) recipes from the book. If you try them, make sure to let your meat rest in peace.

Did you make all of the recipes?

I made a third of them before the book went to press. It's not Julie and Julia.

What was your favorite?

I was very tickled with Liberace's Sticky Buns. They start out with crescent rolls from the refrigerator case. They end up tasting so good that you never want to go in Cinnabon again. I made 24 and I ate nine before they were cool enough to handle. We had Cookie Monster on my radio show recently, and he said, "You know, Frank, cookies are a sometimes food." I said, "Not Liberace's Sticky Buns."

What was the worst?

I feel so bad, I've been slamming her all over the place. Isabel Sanford's Boston Chicken is pretty yucky. I'm not convinced it's a good idea to spread your chicken with a combination of apricot jam, Russian dressing and onion soup mix.

What was the simplest?

The one I really like that I have to make again is Harriet Nelson's Chicken Casserole. You take rice and mix it with three kinds of cream soups. Cream of chicken, cream of celery and cream of mushroom. Then you add cream and butter, because it's not rich enough. You don't need a defibrillator yet. And then you add chicken on top. It's very 1950s-tasting and very comforting.

Who had weird taste?

Carolyn Jones, who played Morticia Addams. Her recipe was called That Fish Thing. I kept thinking about Thing, the disembodied hand from The Addams Family. It was sort of this rolled-up fish dish that kind of creeped me out a little.

Have you heard from any families?

No. The recipes were sort of out there. It's not a scandalous kind of thing. It's really a tribute to these performers and a time when watching them cook on a talk show or getting a glimpse of their kitchen in an article was a very big kind of thing, unlike today, when everyone who has a smartphone is a gossip columnist. The mission is to keep their name out there and share pop culture history. There are so many celebrity cookbooks that involve the recipes of departed stars that make it seem so funereal. Instead, I'm saying their work lives on and now their recipes live on.

What makes a recipe endure?

Sometimes recipes survive on taste bud nostalgia. Your taste buds crave something you had when you were a kid. Something that when you go back and make them, they're really still kind of good and they hold up. Anything that's made with a lot of love and laughs, you end up liking the taste of it later on. One thing that's better about having recipes from dead people is, if you change them, they can't complain.

Stephanie Hayes can be reached at shayes@tampabay.com.

>>MODERATE

Michael Jackson's Sweet Potato Pie

3 eggs

½ cup sugar

¼ cup butter, melted

½ teaspoon salt

cup milk

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1 teaspoon nutmeg

2 ½ cups mashed sweet potatoes (canned or freshly cooked)

2 tablespoons fresh lemon or orange juice

1 unbaked pie shell

½ cup pecan halves

Beat eggs and sugar. Add melted butter, salt, milk, vanilla and spices. Blend egg mixture with mashed sweet potatoes and lemon or orange juice. Pour into an unbaked pie shell. Garnish with pecan halves. Bake 10 minutes in a preheated 400-degree oven. Reduce oven temperature to 375 degrees and bake 40 minutes longer or until golden.

Makes 1 pie.

Source: The Dead Celebrity Cookbook: A Resurrection of Recipes From More Than 145 Stars of Stage and Screen by Frank DeCaro (HCI, 2011)

>>MODERATE

Liberace's Sticky Buns

1 cup golden raisins

¼ cup light rum

2 sticks unsalted butter

1 ½ cups brown sugar

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon cloves

¼ teaspoon ginger

1 cup chopped pecans

1 cup whole pecans

3 tubes refrigerated unbaked crescent rolls

Nonstick baking spray with flour for greasing pan

Preheat oven to 325 degrees. Spray two muffin pans with nonstick baking spray.

Combine raisins and rum in a small bowl and warm in microwave on high for 45 seconds. Set aside.

In a saucepan, melt butter and then stir in brown sugar and spices. Cook, stirring frequently, until it becomes a bubbling syrup.

Put a teaspoon of syrup and a few whole pecans in each muffin cup. Unroll one package of crescent rolls on a piece of parchment paper. Pinch seams together to form one flat piece. Drizzle a quarter of the syrup over the dough. Sprinkle a third of the raisins and a third of the chopped pecans on it. Roll it jelly roll style. Cut into 1-inch-thick pieces. Place one slice of dough, cut side up, in each muffin tin. Repeat with each package of crescent rolls.

Bake 13 to 15 minutes or until golden brown. Remove from oven and immediately flip the buns onto a cookie sheet covered with parchment paper. Replace any nuts that may have stuck to the pan and serve warm.

Makes 24.

Source: The Dead Celebrity Cookbook: A Resurrection of Recipes From More Than 145 Stars of Stage and Screen by Frank DeCaro (HCI, 2011)

Treats from beyond 01/31/12 [Last modified: Tuesday, January 31, 2012 3:30am]
Photo reprints | Article reprints

© 2014 Tampa Bay Times

    

Join the discussion: Click to view comments, add yours

Loading...