This post takes us back to the September roadtrip ......
http://localfarms-localfoods.blogspot.com/2008/10/roadtrip-somerset-farmers-market-part.html. While in
Virginia, we picked up a
local wine to use in a Christmas fruitcake. If you look in the blog background behind the tomato tasting platter, you can see a bottle of
"Snort", a 2006 Virginia Red Wine from The Winery at La Grange. It was the last wine of the tasting that day and we felt it would serve perfectly for the port wine that we use in the annual holiday fruitcake.
http://www.wineryatlagrange.com/
For the fruitcake doubters among us, I've included the recipe for the fruitcake. Double-click on the picture above & you can actually see the recipe. We're not wishing to start a debate (!), but you'll note that this recipe doesn't include any
nasty candied citron, dates, brown raisins, or walnuts. Nor any embittering hard liquor .....
by the way, spare yourself the "mixed candied fruit" and get the red & green candied cherries and the candied pineapple individually and do it right! 
Mixing the candied fruit, golden raisins, & pecans into the batter is best done in a stock pot with your hands. It's like mixing mortar. You end up by dropping it by handfuls into the foil lined pan and nudging it into place. When it's cooled and done baking, you can "knock wood" on the surface .....
Time will tell, but for now the fruitcake is
swaddled in wine soaked cheesecloth, over
wrapped tightly with aluminum foil, and gently
mellowing in an old cookie tin on the bottom of a cold closet.
For the fruitcake doubters among us, I've included the recipe for the fruitcake. Double-click on the picture above & you can actually see the recipe. We're not wishing to start a debate (!), but you'll note that this recipe doesn't include any nasty candied citron, dates, brown raisins, or walnuts. Nor any embittering hard liquor ..... by the way, spare yourself the "mixed candied fruit" and get the red & green candied cherries and the candied pineapple individually and do it right! 
Mixing the candied fruit, golden raisins, & pecans into the batter is best done in a stock pot with your hands. It's like mixing mortar. You end up by dropping it by handfuls into the foil lined pan and nudging it into place. When it's cooled and done baking, you can "knock wood" on the surface .....
Time will tell, but for now the fruitcake is swaddled in wine soaked cheesecloth, over wrapped tightly with aluminum foil, and gently mellowing in an old cookie tin on the bottom of a cold closet.
No comments:
Post a Comment