Deacon King Kong

Synopsis: New York City in September 1969, a cranky old church deacon known as Sportcoat shuffles into the courtyard of the Cause Housing project in Brooklyn, pulls a .38 from his pocket, and in broad daylight shoots the project’s drug dealer at point blank range. Remarkably, Deems Clemens, the dealer, survives the shooting, and now everyone wonders when Deems will take his revenge. Sportcoat is an elderly deacon, but he is also an alcoholic whose beverage of choice is a homemade hooch called King Kong. No one, not even Sportcoat, really understands why he committed this crime, but now the fallout is going to connect a group of people from vastly different backgrounds including the local Irish policeman, the Italian mob, and the local church ladies.

Review: What a fun reading experience this was! Unique, full of humor, and packed with a huge cast of characters. Everyone has a nickname, including Pudgy Fingers and Hot Sausage. In addition to being a deacon and an alcoholic, Sportcoat is a gifted gardener, and a handyman. His sidekick Hot Sausage is in charge of distributing the cheese to the residents that is delivered on a monthly basis. It doesn’t seem like this should work: too many characters, too many subplots, and a slightly implausible story line. Yet, James McBride makes it work beautifully. The community really comes to life, and there is equal amounts light hearted humor and pathos of the misery of poverty and heroin (the new slavery). The writing flows, with themes of redemption, loyalty, trust and faith. Deacons, church ladies, mobsters, moonshine, cheese, ghosts, gossip, looting, shooting and more. I enjoyed it thoroughly.

Rating: 4/5

Recipe: One food that makes its way into this book on a regular basis is cheese. Thinking of cheese, a book set in 1969, and well, fondue seemed obvious. I can say with near certainty that Sportcoat and his friends probably have never eaten fondue, but it was my choice here. If the pandemic ever ends, maybe we will get to take our trip to Switzerland for the real thing, but in the meantime, this will work!

Ingredients:

1/2 pound Swiss cheese, shredded

1/2 pound Gruyere cheese, shredded

2 tablespoons cornstarch

1 garlic clove, peeled

1 cup dry white wine

1 tablespoon lemon juice

1 tablespoon cherry brandy, such as kirsch

1/2 teaspoon dry mustard

pinch mustard

Assorted dippers

1) In a small bowl, coat the cheese with the cornstarch and set aside. rub the inside of the fondue pot with garlic and then discard

2) Over medium heat, add the wine and the lemon juice and bring to a gentle simmer. Gradually stir the cheese into the liquid and melt slowly. Once smooth, stir in cherry brandy, mustard and nutmeg.

3) Serve with assortment of dippers including chunks of bread, cooked potatoes, sausages, cornichons, sliced apples or pears, or whatever you like.