we have always used Everclear
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Oh, man. You have me drooling just thinking about it. However do you keep them out of it for a year? Just what do you hide it behind?
Well me little Scottish and Brit Grandmother has always used Brandy or Dark Rum in her Plum puddings or Fruit cakes.
She soaked the dried fruit and after cooking wrapped them in cheese cloth or flower bags and soaked them for a month before the holidays, by taking them out of the fridge and re pouring either libation over them weekly, buy the time they were done she served them with a shot over them and set them on fire as she brought them to the table. (she was a tea totaler buy the way)
Unbelieveably good.
In our home, when I was a child she would always cook pure silver coins into the plum puddings, usually silver dollars, one in each, when we were children, it was a huge deal.
She would then serve it with a fresh nutmeg white sauce,fantastic.
I am drooling talking about it.
I never understood the downplay of fruit cakes in this country, our family ate every last one of them, they were the best.
THey must be referring to the lousy store bought ones.
She soaked the dried fruit and after cooking wrapped them in cheese cloth or flower bags and soaked them for a month before the holidays, by taking them out of the fridge and re pouring either libation over them weekly, buy the time they were done she served them with a shot over them and set them on fire as she brought them to the table. (she was a tea totaler buy the way)
Unbelieveably good.
In our home, when I was a child she would always cook pure silver coins into the plum puddings, usually silver dollars, one in each, when we were children, it was a huge deal.
She would then serve it with a fresh nutmeg white sauce,fantastic.
I am drooling talking about it.
I never understood the downplay of fruit cakes in this country, our family ate every last one of them, they were the best.
THey must be referring to the lousy store bought ones.
The kiddies are all moved out - so it makes it easier. I hide it on the bottom shelf in the back left corner. I just bought a new box of oranges, I'll be making up another batch this weekend and getting it ready for next Christmas!!!Oh, man. You have me drooling just thinking about it. However do you keep them out of it for a year? Just what do you hide it behind?
I got the idea originally from my friend Cory who uses maraschino cherries as the fruit of choice and he soaks them in rum if I remember right.
i made brandied peaches.. they claim cheap booze works.. well, good booze works better.
let your budget and conscience be your guide.. but it's a good end for a mid-range cognac or armagnac.. and 15$ a bottle california brandy won't give you the same flavors..
kinda harsh to make brandied fruit or cakes with 50-150$ booze.. unless you're gonna eat em PERSONALLY anyway.... Les Domaines Grassa Reserve (bas armagnac) and Pasquinet XO Royale (cognac) both work.. the armagnac does fruit best & the cognac does cakes best.. imo.. fwiw i'm a bang/buck bargain hunter and i bought 'em on serious discount sales.. but 35ish per bottle was about what they DID cost, likely more now.. both good enough to drink straight..
let your budget and conscience be your guide.. but it's a good end for a mid-range cognac or armagnac.. and 15$ a bottle california brandy won't give you the same flavors..
kinda harsh to make brandied fruit or cakes with 50-150$ booze.. unless you're gonna eat em PERSONALLY anyway....
Les Domaines Grassa Reserve (bas armagnac) and Pasquinet XO Royale (cognac) both work.. the armagnac does fruit best & the cognac does cakes best.. imo.. fwiw i'm a bang/buck bargain hunter and i bought 'em on serious discount sales.. but 35ish per bottle was about what they DID cost, likely more now.. both good enough to drink straight..1 - 8 of 8 Posts
