IT’S NATIONAL BRANDIED FRUIT DAY!
Today was a tough one. Brandied fruit is not exactly at your regular grocery. The idea is that sometimes you want to preserve some fruit, and you can do it using a sugary alcoholy syrup. Takes a while to do, and canning is something we typically only do with our pickles.
Luckily, Cost Plus World Market carries a lot of British goods and we were able to source this bad boy:
Chewy and hearty and moist, tasted like a fig newton! Yum.
Tomorrow is National Pumpkin Cheesecake Day!
Escoffier strikes again!
IT’S NATIONAL CHERRIES JUBILEE DAY!
Auguste Escoffier, creator of Peach Melba among other SPAK food holiday foods, created the Cherries Jubilee in honor of Queen Victoria’s jubilee. She reigned from 1837 to 1901. Secret to longevity? She really liked cherries.
So we thought to honor this day by having a recipe from the very American (non-French, non-British) chef Paula Deen.
1/2 cup butter, 1/4 cup sugar, 1 tbsp corn starch
Cherry water from a can of cherries
Pour in 1/4 cup brandy/cognac and LIGHT IT ON FIRE.
Serve over ice cream, like everything else Escoffier does.
Seriously, where would Escoffier have been without ice cream…
Tomorrow is National Crabmeat Newburg Day and National Lobster Day!
Is today’s booze gonna be good?
IT’S NATIONAL BRANDY ALEXANDER DAY!
Since our last attempts at alcoholic “food” holidays haven’t been completely successful, we were nervous going into today. First off, we needed to know what a Brandy Alexander was, and everywhere had a different take on it. It’s not even really clear where it gets its name! It is the brandy-based version of a different cocktail just called an Alexander, but the source of its name is disputed.
The actual official recipe is 1 part heavy cream, 1 part cognac, and 1 part creme de cacao. Lots of people were doing things like ice cream and chocolate syrup, but we felt it necessary to go with the original in an attempt to get the full Brandy Alexander experience.
Remy Martin V.S.O.P., some cream, and a local creme de cacao (from Princeton, MN)
Shaken and poured into a chilled martini glass!
Garnished with nutmeg. It smells really good on its way into your face.
The initial taste is good. Chocolatey, nutmeggy. Then the alcohol becomes incredibly apparent. For booze lovers, I’m sure this would be just fine! As for us, we give it a resounding “meh.”
See you tomorrow for Baked Alaska Day!