Posted on 10/18/2017 3:18:24 PM PDT by Jamestown1630
Caneles (or Canneles) de Bordeaux are a traditional French pastry, soft and custardy on the inside, crispy on the outside, and flavored with rum.
Traditionally, these are made with a special mold; and you can still do them this way, or make them in simpler, modern variations. Some sources indicate that the best molds to use for this are copper ones; but you can buy them now in other materials. Amazon has the traditional copper:
as well as carbon-steel and silicone molds. You can also use small, oven-safe custard cups.
For authentic canneles, the inside of the mold is coated with beeswax, for which you will need food-grade beeswax. But again, there are modern recipes that don’t use it.
Chef John Mitzewich of 'Food Wishes' does use beeswax, but does them in a regular muffin pan; I think these would be great for a Christmas brunch:
http://foodwishes.blogspot.com/2017/10/caneles-de-bordeaux-crispy-baked-french.html
A couple of weeks ago, we did a thread on Brazilian chicken croquettes, a street food favorite. But Brazil also has a famous pastry, ‘Bolo de Rolo’, or ‘Guava Roll Cake’, from the state of Pernambuco - (which reminds me a little of our Maryland 'Smith Island Cake' in a different shape ;-)
This recipe comes from the website ‘Brazilian Foodie:
http://brazilianfoodie.com/2011/11/bolo-de-rolo/
-JT
Here in Texas we’ve our own Fruit Cake Factory. Collin Street Bakery just a bit south of Dallas. They ship their cakes in a lidded round tin (similar to the round tins holding delicious shortbread cookies on the stores shelves during Christmas season
https://www.collinstreet.com/online_bakery_gift/deluxe_fruitcake
I’ve read they use a large amount of salt in their recipe which helps in preserving the cake for a longer period of time.
This recipe, however, does not call for a large quantity of salt. Claiming it lasts for a year or more - who knows :) These seldom hang around that long.
http://www.recipelink.com/msgbrd/board_14/2008/SEP/31775.html
Any cake remaining after the first nibblers leave the scene, you might wish to make dressing/stuffing.
http://www.zestuous.com/2012/06/collin-street-bakery-fruitcake-stuffing/
The stollen my German grandmother made was only eaten once, but the memory from childhood still lingers. Eating breakfast in the northern state of N.D. was a completely different meal than eating here in the south. LOL - they had cookies after breakfast :) As a child who could turn the nose up after that?
One day before I go, there will be a Kolache eaten. Do not remember ever eating one, though my other half has more than once. Do believe it would be something to savor. One of each: the savory and the sweet.
https://www.texasmonthly.com/food/kolaches/
OCTOBER 20 is Brandied Fruit Day
Brandied Fruit has been a favorite treat for those who enjoy the delicious bite of fruit with the full-bodied flavor of Brandy. Brandy is perhaps the ultimate distillation of fruit, as it starts its life as a bountiful wine with a delightful bouquet, which is then distilled down into the spirit that is Brandy. From there, the addition of sugar, heat, and a select number of herbs, spices, and occasionally additional fruit is added to create this wonderful treat with the rich bite.
History of Brandied Fruit Day
The history of Brandied Fruit Day is, unfortunately, lost to the mists of time. But the tradition of creating this wonderful midwinter treat is not. Brandied fruit wasn’t just a delicious treat for those with the money and resources to make it, but was essentially a high-class method of preservation. Besides being delicious on its own, it also provides a long lasting way of enhancing your Brandy, and preserving fruits that could otherwise be lost for the winter.
How to Celebrate Brandied Fruit Day
Celebrating Brandied Fruit Day is a cinch, you simply crack open a jar of Brandied fruit and gobble it down with relish! (Proverbial relish, as to enjoy, not actual relish… ewww). What’s that? You don’t have brandied fruit? Well, you can often buy it at certain specialty stores, but to really get the full experience you should try making some yourself. Be aware that this is not a short process. The beginning is as simple as getting the ingredients together, getting some sterilized glass canning jars, and following the recipe.
Be warned though, once the initial process is complete, it’ll be going into that jar for a good 3 weeks, so be sure you’re prepared for that kind of wait.
To help you Celebrate Brandied Fruit Day, we’re providing you with a simple and straight-forward recipe to let you try making your own!
Recipes
First select a minimum 80 proof Brandy or Cognac, and whatever fruit you happen to love. Be sure it’s high quality and fresh though, nothings worse than mushy bruised fruit in making Brandied Fruit.
The combination is fairly simple, you simply take one pound of fresh fruit, and add:
3-5 T of Sugar (Modify for how sweet the fruit is)
½ a citrus peel (¼ if it’s orange)
½ t of allspice, cinnamon, chile, red peppers, or any other spices that suit you.
½ t of vanilla extract or vanilla bean
Slowly simmer it all until it’s cooked clear, and allow to cool off before proceeding.
Stir in 2 ½ cups of the brandy or cognac you’ve selected.
Sterilize the jars and lids by your preferred method (simply washing them is sufficient)
Pack the fruit into the jars, with about ½ an inch at the head, and cover with the above mixture. Add the zest and other spices to the jars. Then seal and let sit for 2-4 weeks.
As you consume this treat, it’s always good to top it back up to keep it safe to eat, as the brandy keeps it from going bad. You can enjoy this all year long, 9-10 months if its kept refrigerated.
from: https://www.daysoftheyear.com/days/brandied-fruit-day/
Perhaps a unique CHRISTMAS gift??
Yes, that's exactly what it is..some recipes call for a thicker "frosting"...but the one that was handed down to me was drizzled with a thin glaze. Forgot to add that I always put a tiny bit of almond flavoring into the icing.
It is really easy to make, but looks & tastes like a high-end bakery dessert. It does not "age" well(about a day)..so either plan to diet that week or make it when you have company...lol. I did have good results freezing half of it prior to icing.
BABA RUM CAKE
Another taste delight never eaten. Perhaps one day. :)
http://www.saucygirlskitchen.com/2012/11/29/rum-babas-filled-with-italian-pastry-cream/
my husbands entire family LOVES fruitcake...
Sounds yummy! Very similar in taste, probably to the pate a Choux recipe I posted - but easier :)
I made a similar recipe years ago - haven’t done it lately because of the work in getting the dough thin enough. But boy was it worth it! Flaky layers to die for! I’d put a sheet on my dining room table, flour it, and stretch the dough out there. Then use the sheet to roll up the strudel.
Ok I’m motivated to Give it another try. Especially since I just harvested a bunch of apples. Since I used to do this, I consider using puff pastry “cheating”. And the results from doing it this way is so much better anyway.
Thanks for the recipe and the memories.
This is a nice twist on apple pie. I like adding herbs to sweet desserts.
No, the Hairy Bikers are quite clean, lol. Charming guys.
OK, I’ll put up my Olive Oil Challah this morn.
Oh, sorry. They are two men: Dave Meyers and Simon something or other. I don’t know why PBS didn’t buy it.
My husband really likes this old fashioned pie:
https://www.loavesanddishes.net/old-fashion-sugar-cream-pie/
Still, I love the way Italian bakers take a little of this and a little of that and create simply delicious desserts. This Italian Cassata does not even require baking.
Italian Cassata w/ Nougat
ING 1/3 c ea craisins, raisins, chp glace ginger, 3 tb dark rum, juiced orange, 500 g mascarpone, 50 g conf, 300 ml thickened h/cream, 150 g chp nougat.
PREP Brush loaf tin w/ oil; line w/ saran--extend into handles for lifting out cassata.
PREP Simmer craisins, raisins, ginger, rum, oj on med till syrupy. Cool completely offheat.
METHOD hand-whisk smooth mascarpone, conf. Gently fold in thickened cream, soaked fruit, nougat. Spoon into loaf tin; smooth top. Saran top tightly. Freezer 4-24 hours.
AT SERVICE Leave on counter 10 min then gently liftout. Cut slices using sharp knife dipped into hot water.
SERVE garnished w/ fresh strawberry slices
I have been making this fruitcake for years. Sometimes I used a bundt pan. I also make mini loaves as gifts.
http://www.foodnetwork.com/recipes/alton-brown/free-range-fruitcake-recipe-1926833
Wow those look good!
No-Bake Chocolate Mini Cheesecakes
CRUST Mix 12-16 crushed cookies of choice, melted butter; press firmly into 12 buttered cups. Can angle into cups for nicer presentation. Fridge/set an hour.
FINAL Add cheesecake topping packed in w/ spoon. Chill/set 2-3 hrs. Carefully remove to plate. Top w/ grated chocolate.
SERVE w/ chocolate shards garnish.
CHEESECAKE Lightly whip 8 oz cr/cheese then beat in Irish cream liqueur, conf. Fold in whipped cream, 1/2 coarse-grated dark chocolate.
COOK'S TIP freeze chocolate bar for easier grating.
I am going down to the cafeteria with one of my kids for some not very good coffee. Wish I had your pastry to go w/ it. : )
I used to buy the Pepperidge Farm cherry turnovers back in the day & they were so delicious. May have to get a box this weekend!
Looks good. But my idea of perfect cheesecake, which I make on occasion, is vanilla-infused cheesecake. Somehow the sweet chocolate combined with the sour cream is unappealing to me. I admit though I do like Junior’s!!
Even I have seen Collins fruitcakes! I think my mom used to love those! She also used to make some but we kids would not touch them...
There is a restaurant in New Orleans that serves dessert after breakfast. It’s the same restaurant that had my favorite pirate painting from childhood actually on their wall. I was stunned to see a painting I loved in a pirate book at age 7 (for the scary shivers the painting gave me) right there unexpectedly in a restaurant lobby. And we had some kind of flambé bananas for dessert after breakfast there.
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