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a, Art, Arts & Entertainment

Small-scale artists and authors shine at Expozine

In the crowded basement of Saint-Dominique Cathedral, it seemed as if every possible genre of author, publisher, illustrator, artisan, and their devotees were in attendance at Expozine, Montreal’s annual small press fair. It showcased 300 distinctive French and English exhibitors, ranging from established publishers like Drawn and Quarterly to obscure zombie-themed poster artists.

Upon arrival, I initially felt comfortable perusing the orderly displays of the glossy books provided by the more established publishers. These books, although beautiful, are easily found and purchased online or at a local bookstore, so I headed toward the smaller tables displaying homemade graphic novels and modernist French poetry. Flipping through a comic strip, conscious that the artist was sitting close by and watching for my reaction from her peripheral view, was a surreal—if not intimidating—experience. “It’s my life,” the author professed to her customer as she handed her a handmade card. She laughed as she spoke, but her emotions were genuine.

Another vendor was selling an eclectic collection of literature. The title of a small handmade book on her table read: “Look Inside this Book It is Interesting.” The book contained miniature photos of her silk screen artwork and some graffiti photos of a lion. After exclaiming that I had seen this graffiti around the city, she smiled and explained, “I did that 10 years ago—I’d wondered if it’s still around.”

Amongst the authors and publishers that lined the hallways was a vendor with a collection of framed pages ripped out of classic texts to which she had added her own expressive illustrations. On a page from Ezekiel, she had neatly circled the word Satan in red and drawn an immaculate skull and heart across the page. And on another work, which now hangs proudly in my living room, she underlined the word “darkness” on a page from a Psalm, and drew an old-style television over the center of the page, which seemed strangely fitting. “Nothing sacred here,” she remarked wryly, and, I assumed, a little ironically, considering Expozine’s location in the basement of the hallowed Catholic cathedral.

But I can’t quite agree with her claim. Despite the avant-garde merchandise—ripped out bible pages, morbid comic strips, and proudly displayed ‘F*ck Patriarchy’ t-shirts, there was something sacred there. That ‘something’ is the appreciation for individual artisans, and the sincerity and authenticity of their work. Whether one enjoys printouts of Yeats—seemingly—translated in Japanese script, edgy ’90s television-themed Christmas cards, watercolor posters of the streets of the Plateau, or elegant poetry from the finalists of the Canada Council for the Arts competition, there was a palpable sense of unity between artisans and art appreciators in the crowded basement.

The fair-goers had come to support their local authors and artisans because, with the omnipresence of ‘art’ and ‘culture’ that feels produced solely for profit, it was refreshing to be amongst those for whom art isn’t a means to an end but the end in and of itself.

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Butterbeer Cupcakes
a, Recipes, Student Life

Recipes: Delicious desserts for the holiday season

Butterbeer cupcakes

Cupcakes

1/4 cup butter

1 1/2 cups all-purpose flour, minus one tablespoon

1 tbsp cornstarch

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 cup brown sugar

2 tbsp canola oil

1/4 cup sour cream

1 large egg

1 large egg yolk

1 tsp vanilla extract

1 tsp butterscotch extract

1/3 cup oatmeal stout

1 tbsp + 1 tsp milk powder

Directions [Makes 12] :

1. Preheat oven to 350°F. Line cupcake tins with liners.

2. In a small saucepan, melt the butter over medium heat until light brown in color. Transfer brown butter into a bowl and freeze for 20 minutes, or until solidified. Leave the brown butter out for 30 minutes, or microwave for about 15 seconds to soften.

3. Sift together flour, cornstarch, baking powder, baking soda and salt. Add sugar and briefly mix using an electric mixer at low speed until evenly distributed.

4. Add softened brown butter to the flour mix and beat on low for about five minutes, until the mixture resembles fine breadcrumbs.

5. In a separate bowl, whisk together canola oil, sour cream, egg, yolk, vanilla and butterscotch extract. Add it to the flour mixture and beat on medium-low until just combined. Do not overmix.

6. Add the milk and beat on medium speed until just combined.

7. Divide batter among liners, filling them half full. Bake for 20 minutes, or until a toothpick inserted into the centre comes out clean.

Butterscotch ganache (optional):

1/3 cup butterscotch chips

2 tablespoons milk

1. In a small saucepan, combine the milk and butterscotch chips together. Stir over low heat until melted. Cool the ganache before using.

To assemble, fill a piping bag with the buttercream and pipe over each cupcake. Drizzle on the butterscotch ganache.

Butterscotch extract can be purchased from Le Vrac du Marche at Atwater Market.

Frosting:

1 cup butter

1/2 cup sugar

2 egg whites

3/4 cup butterscotch chips

1/4 tsp butterscotch extract

Directions to make the frosting:

1. In a small saucepan, melt the butter over medium heat until light brown in color. Transfer brown butter into a bowl and freeze for 30 minutes, or until solidified.

2. Place the egg whites and sugar into a large metal bowl, and heat over a pot of simmering water. Whisk the whites until all the sugar dissolves into a white and creamy mixture. The mixture should be hot to touch.

3. Using an electric mixer, whip the mixture on medium-high speed until it doubles in volume.

4. Microwave butterscotch chips in 40 seconds intervals until melted, stirring after each interval.

5. Add the melted butterscotch mixture and whip until combined. Add in half of the brown butter and beat until incorporated. Then, add in the rest of the butter and whip until fluffy for about 1-2 minutes.

Green tea lava cake

Green tea lava cake
(Jer Lin Poh / McGill Tribune)

Ingredients:

70g white chocolate

3 tbsp unsalted butter

1 large egg

Splash of vanilla

Pinch of salt

2 tbsp granulated sugar, plus extra to coat ramekins

2 tsp matcha powder (available at Eden on Parc)

3 tbsp all-purpose flour

Directions [Makes 1 Lava Cake] :

1. Preheat oven to 425°F.

2. Grease a ramekin with cooking spray. Dust with granulated sugar and tap out the excess.

2. Place the butter and white chocolate in a small saucepan over low heat, stirring until melted.

3. Whisk in the egg until smooth, then stir in vanilla and salt.

4. Sift the flour into the mixture, add the sugar, then whisk until just combined.

5. Fill the ramekin with the mixture and bake for 11 minutes.

6. Cool the lava cakes for two minutes. Run a knife around the rim of the ramekin, then invert the ramekin onto a plate. If desired, serve with vanilla ice cream.

Green tea white chocolate magic shell

green tea white chocolate magic shell
(Jer Lin Poh / McGill Tribune)

Ingredients:

160g white chocolate

80g coconut oil

14g matcha, or as desired

Directions:

1. Melt white chocolate and coconut oil in a bain marie. Alternatively, zap the mixture in the microwave and stir at 45-second intervals.

2. Stir in desired amount of matcha powder.

3. Cool for 15 minutes before using. Drizzle abundantly on ice cream or anything

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