Next week is Thanksgiving and we at our wit’s end. We usually go next door to have turkey with the neighbors. This year, they go east to see a new granddaughter. Someone and I thought we would eat TV dinners have a cozy Thanksgiving supper for two, but a friend invited us to his party. We are saved.
However, this means we have to bring an hors d’oeuvre.
Ohoh.
A gay men going to a supper party is the equivalent of a straight woman going to a wedding. Both are alarmist states; both require “something new”, lest there is talk.
Someone worries ‘What will they think?” if our dish to pass is less than fabulous. I am guilty of this too. For a week we will wrack our brains trying to remember what we have made for other parties. “Honey, did we make already the dates stuffed with apricots and pistachios wrapped in bacon?” We will swoon if we hear “Oh, I remember this, you made it last time!” (bitch).
Thanksgiving food is usually plain and repetitive. This may be good enough for family, straights, and other less fabulous folk, but not for queers or neurotics hung up on what everyone thinks. Something ‘plain’ won’t suffice a meeting of the Phoenix chapter of the Sugar Plum Fairies. I’ve seen Project Runway – I know how this goes. A ho-hum dip or shrimp cocktail or (worse) cheese-whiz on crackers will get us voted ‘out’ in a flash.
Oh the shame.
So we are going through our cookbooks trying to come up with something different. Martha Stewart, not Betty Crocker is the gay man’s cooking goddess.
Perhaps staying at home with a TV dinner is OK after all.



30 comments
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November 19, 2009 at 3:30 AM
Paul Brownsey
Do you know William Bolcom’s song, “Lime jello marshmallow cottage cheese surprise”? The words are here:
http://www.carlinamerica.com/titles/titles.cgi?MODULE=LYRICS&ID=625&terms=19
Sarah Walker has a lovelty recording on one of her cabaret-songs CDs.
Take inspiration! Sounds just the thing for you to stun with.
Paul
November 19, 2009 at 4:08 AM
anne marie in philly
warm brie en croute with grapes and apples?
November 19, 2009 at 4:15 AM
RG
I still like the idea of spray cheese on Ritz crackers with a green olive slice on top or bologna roll-ups!
However, if you want to go all über gay ‘n shit on your hosts with your appetizer, you might consider a bruschetta with a herbed cheese spread and cranberry tapenade.
November 19, 2009 at 4:29 AM
Kelly
Fancy up some deviled eggs…mmmmm…. fairly easy, and typically very good…. homemade bruchetta is always good with the right bread…
November 19, 2009 at 5:10 AM
Urspo
I love deviled eggs. I have a dozen variations. However, Someone can’t stand them.
November 19, 2009 at 4:44 AM
Shawn
Cheeze Whiz will not get you voted out…. IF you both go in campy drag!
OOps then it is “Oh my, which outfit do we wear?” so might be easier to pull out the cookbooks!
November 19, 2009 at 5:09 AM
Urspo
i like using cheez whiz, but not on crackers.
November 19, 2009 at 5:55 AM
Larry Ohio
Gurl, you need to start popping some Dramaquine immediately. And if that doesn’t work, you cannot go wrong with crab hors d’oeuvres. Crab makes everything wonderful.
November 19, 2009 at 7:18 AM
Urspo
i believe my Dramaquine is over – dosed, and it is time for a med change.I amd thinking of Dammitol, or better yet – Seagram’s.
Michael
November 19, 2009 at 4:06 PM
RG
Thank the FSM you don’t need Boneral.
November 19, 2009 at 6:21 AM
foxystone
i like the plain and traditional thanksgiving fare… alas nothing fabulous on my table.
November 19, 2009 at 7:33 AM
rob
were you specifically ordered to bring a horse doover? if not, why not bring flowers or some fancy/schmancy liquor/liquer? or a few disposable cameras to pass around and have fun with?
at my thanksgiving soirees I really don’t want someone bringing something that is not up to my (meaning Martha Stewart) standards…or is going to get more (meaning any) raves than what I have put out.
not matter what you decide, I’m hoping for cold weather, and I’m sending you warm wishes for the day.
November 19, 2009 at 8:45 AM
Urspo
thank you for stopping by today! Yes we are to do an hors d’oeuvre. i like hors d’oeuvres as the word one me a spelling bee contest in junior high school. Michael
November 19, 2009 at 8:42 AM
gregory
Raybob is on the right track. The balanace is in something tasty and with presentation, but not with too much flair. Your host will not like you if you do too well!
Talk to AlternaChef about his deep fried risotto balls (with a bit of melted mozzerella in the center) with a garlic aoli for garnish. Delish!
November 19, 2009 at 8:59 AM
Cameron
I vote for staying home with the TV dinners, if you’re going to feel so much pressure at what sounds like a pretentious, pissy gathering.
OR…serve something that *YOU* like, and trust that everyone else will too.
(If they don’t….then refer to Paragraph #1.)
November 19, 2009 at 9:20 AM
IAWrangler
I too vote for staying home, because I’ve been doing it each Thanksgiving for oodles of years. I’m thrilled upon waking on Thanksgiving knowing I don’t have to cook, bake, primp, decorate, entertain, travel, whatever. I’m thankful for an entire day to do nothin’.
November 19, 2009 at 9:35 AM
yvespaul
Recently I went to a restaurant and had an appetizer that’s quite easy to replicate.
Melt brie on toast and put a dollop or guac on top. Then chop up some sundried tomato finely and put some on top of the whole thing. If you are going to a fancier dinner then just slide a cilantro leaf in under the sundried tomato or something.
It looks good and taste fabulous.
November 19, 2009 at 9:35 AM
tigeryogiji
Go to the Food Network website and look up some recipes from Paula Deane (sp?). She is the new Goddess, y’all, and with her backing you up you will not fail!!!
November 19, 2009 at 4:08 PM
RG
I love her chocolate/cashew covered deep fried butter sticks!
November 19, 2009 at 10:27 AM
Chris (in Philly)
Can you do a dessert instead?
Cooks.com also has alot of good ideas.
Let google be your guide. There are endless possiblities out there.
Sometimes I/we repeat dishes for parties. Our guests turn into vultures and devour everything in sight. We have pigs-in-a blanket alot and every time we make them they get sucked down in a minute.
I am sure any thing you make will be fine. Try to enjoy the holiday and the experience. Maybe you can post a photo of what you made later?
November 19, 2009 at 11:32 AM
Raybob
I love repetition. Make what you want, and they’ll be happy to have it.
November 19, 2009 at 12:42 PM
matty03
I’d stick with jazz — but avoid serving hors at any sort of social gathering. No matter how much fun it might sounds — whores just have a way of taking over a gathering and then things go missing and quite often nasty little bugs show up. Not fun.
love and kisses,
matty
November 19, 2009 at 4:47 PM
the cajun
Oh Please, so much drama? Create something tried and true – nothing untested and new.
Make what you make best and always gets raves. With all the blandness of the usual Thanksgiving meal, any bit of zip will be welcomed.
Kvetching is not on the menu. Have fun. I will be working at job #2 that day.
Cheers!
November 19, 2009 at 7:44 PM
A. Lewis
oh for god’s sake, I came here to give you an idea or two….but 23 comments already? You don’t need me. Clearly.
November 20, 2009 at 12:31 AM
wcs
I’m with a.lewis. Yikes!
November 20, 2009 at 1:19 AM
Maddog
We are keeping Thanksgiving to ourselves. Just us, a bottle of wine and some nice mean cooked by Adam. The following Saturday we are having a dinner party and are facing the same dilemmas. You’ll have to let me know what you decide, because we are still debating the appetizer.
November 20, 2009 at 3:57 AM
Peter
I do love RG’s tip, if you’re still not sure what to make go to http://whatscookingamerica.net/Appetizers.htm
November 20, 2009 at 1:10 PM
rodger
Fortunately for you the spelling bee word wasn’t “won”!
Lobster mousse…simply fabulous.
October 8, 2010 at 11:51 AM
Laurent
Hors d’oeuvre, is a big NO NO. To keep my figure at a sexy 74 Kg or better I stay away from them. For Gay men appearance is everything or so I think. Did I ever tell you that you have a sexy icon photo?
October 9, 2010 at 11:27 AM
Urspo
Thank you very much on the icon photo comment; I attribute it to good lighting and a diet of hors d’oeuvres.