Is is Rumtopf time? I copied this thread from the old Gail's just for fun.
- Thread starter angak
- Start date
misplaced-in-az
Well-known member
Ang, I tried every which way to bring up the thread with no luck. Can
you post the recipes here? TIA
you post the recipes here? TIA
Misplaced - it's a thread started by Richard in Cincy. I'll try to post
it again, although I don't know why Ang's wouldn't work, though, as I'm sure she didn't type in the squares. ;o)
If it doesn't work this time, just cut-and-paste:
http://boards.epicurious.com/thread.jspa?messageID=517302
Michael's link to the German recipe doesn't work anymore, but here is the recipe from Richard:
Throughout the local seasons, I add in roughly this order: Strawberries Cherries Raspberries Blueberries Peaches Blackberries Plums (Purple and Greengage) Pears Grapes (usually the large black late summer ones) Pineapple Wash fruit without bruising it and let drain completely dry. Leave the berries, cherries, and grapes whole so they hold up better. Pierce the grapes and cherries with a needle. The peaches, pears, and pineapple are cut into similar sized chunks. Do not peel the plums and peaches, but do peel the pears. Use a ratio of 1 part fruit to 1/2 part sugar. Combine the fruit and sugar in a bowl and let it stand overnight for the sugar to turn to syrup, before adding to the topf. Add the fruit and syrup to the crock, top up to cover with rum, place a plate that just fits inside on top to keep the fruit immersed in the rum. Seal top with plastic wrap, place in the basement. Repeat the sugaring process for each fruit, add to the topf with the accumulated syrup, and more rum to cover. Finish with the last seasonal fruits of summer (pears, grapes, etc. and pineapple). Check the rum level, top up as necessary, reseal the lid with platic wrap, place in the basement until Thanksgiving Day. Check periodically to see that fruit is immersed and to gently stir once or twice with a large spoon. Reseal. Enjoy throughout the holidays in: -High-test compotes for holiday breakfasts -Topping for ice cream desserts, waffles, cake, etc. -pureed for dessert sauces -Add to champagne and/or wine -Strained rum only for cordials -Strained fruit only for Rumtopf Upside down cakes -Filling for pavlova shells topped with whipped cream -Layered with flavored whipped cream, Bavarian creme, and/or mousse in parfait glasses for a stunning holiday dessert (vanilla whipped cream and Grand Marnier Bavarian Creme are a great combo) -Stirred into a Bavarian Creme and used to fill tart or pie shells -Rumtopf Punch: 1 quart of rumtopf (fruit and liquor) juice of 3 lemons, 3 limes, 3 oranges Citrus syrup (zest peeled in strips from the citrus before juiceing, combined with 2 cups sugar and 1 cup water, bring to a simmer to dissolve sugar, let sit overnight- -add vanilla bean, star anise, cloves, and/or cinnamon sticks for spiced flavor) 1 cup cognac 2 cups whisky 1/2 cup maraschino syrup (or grenadine in a pinch) 1 quart strong tea 1 quarts seltzer (or ginger ale) 2 bottles champage Add to large punch bowl in order given. Stir to combine well before adding seltzer and champage. Float block or ring of ice filled with orange, lemon, and lime slices, maraschino cherries, and mint leaves arranged in pattern of choice. Make sure to ladle some fruit into each punch cup when serving. Variation: A hot punch can be made by leaving out the selzter and champagne and served in small punch or demitasse cups with saucers and a small spoon to eat the fruit. Optionally add a non-alcoholic fruit juice or apple cider to control alcohol level as desired. This punch can also be assembled with great fanfare by having all the ingredients, heated and in fancy containers, assembled on the table with your heat-proof punch bowl (or a large stainless bowl works well). Add the contents except for the cognac. Suspend a German sugar cone (or stack of sugar cubes) over the punch bowl (Crossed swords were traditional-LOL--but metal skewers etc. that you can cross across the top of the punch bowl will work if you don't have gentlemen with swords at the party.) Douse the sugar cone with the warmed cognac, turn out the lights, and ignite. Your guests will oooh and ahh as the beautiful blue flames melt the sugar into your punch. Stir and serve! Enjoy!
http://boards.epicurious.com/thread.jspa?messageID=517302
it again, although I don't know why Ang's wouldn't work, though, as I'm sure she didn't type in the squares. ;o)
If it doesn't work this time, just cut-and-paste:
http://boards.epicurious.com/thread.jspa?messageID=517302
Michael's link to the German recipe doesn't work anymore, but here is the recipe from Richard:
Throughout the local seasons, I add in roughly this order: Strawberries Cherries Raspberries Blueberries Peaches Blackberries Plums (Purple and Greengage) Pears Grapes (usually the large black late summer ones) Pineapple Wash fruit without bruising it and let drain completely dry. Leave the berries, cherries, and grapes whole so they hold up better. Pierce the grapes and cherries with a needle. The peaches, pears, and pineapple are cut into similar sized chunks. Do not peel the plums and peaches, but do peel the pears. Use a ratio of 1 part fruit to 1/2 part sugar. Combine the fruit and sugar in a bowl and let it stand overnight for the sugar to turn to syrup, before adding to the topf. Add the fruit and syrup to the crock, top up to cover with rum, place a plate that just fits inside on top to keep the fruit immersed in the rum. Seal top with plastic wrap, place in the basement. Repeat the sugaring process for each fruit, add to the topf with the accumulated syrup, and more rum to cover. Finish with the last seasonal fruits of summer (pears, grapes, etc. and pineapple). Check the rum level, top up as necessary, reseal the lid with platic wrap, place in the basement until Thanksgiving Day. Check periodically to see that fruit is immersed and to gently stir once or twice with a large spoon. Reseal. Enjoy throughout the holidays in: -High-test compotes for holiday breakfasts -Topping for ice cream desserts, waffles, cake, etc. -pureed for dessert sauces -Add to champagne and/or wine -Strained rum only for cordials -Strained fruit only for Rumtopf Upside down cakes -Filling for pavlova shells topped with whipped cream -Layered with flavored whipped cream, Bavarian creme, and/or mousse in parfait glasses for a stunning holiday dessert (vanilla whipped cream and Grand Marnier Bavarian Creme are a great combo) -Stirred into a Bavarian Creme and used to fill tart or pie shells -Rumtopf Punch: 1 quart of rumtopf (fruit and liquor) juice of 3 lemons, 3 limes, 3 oranges Citrus syrup (zest peeled in strips from the citrus before juiceing, combined with 2 cups sugar and 1 cup water, bring to a simmer to dissolve sugar, let sit overnight- -add vanilla bean, star anise, cloves, and/or cinnamon sticks for spiced flavor) 1 cup cognac 2 cups whisky 1/2 cup maraschino syrup (or grenadine in a pinch) 1 quart strong tea 1 quarts seltzer (or ginger ale) 2 bottles champage Add to large punch bowl in order given. Stir to combine well before adding seltzer and champage. Float block or ring of ice filled with orange, lemon, and lime slices, maraschino cherries, and mint leaves arranged in pattern of choice. Make sure to ladle some fruit into each punch cup when serving. Variation: A hot punch can be made by leaving out the selzter and champagne and served in small punch or demitasse cups with saucers and a small spoon to eat the fruit. Optionally add a non-alcoholic fruit juice or apple cider to control alcohol level as desired. This punch can also be assembled with great fanfare by having all the ingredients, heated and in fancy containers, assembled on the table with your heat-proof punch bowl (or a large stainless bowl works well). Add the contents except for the cognac. Suspend a German sugar cone (or stack of sugar cubes) over the punch bowl (Crossed swords were traditional-LOL--but metal skewers etc. that you can cross across the top of the punch bowl will work if you don't have gentlemen with swords at the party.) Douse the sugar cone with the warmed cognac, turn out the lights, and ignite. Your guests will oooh and ahh as the beautiful blue flames melt the sugar into your punch. Stir and serve! Enjoy!
http://boards.epicurious.com/thread.jspa?messageID=517302
misplaced-in-az
Well-known member
Thank you Dawn and AngAK. By golly, I think I've got it!!!!
Going off for now, thunderstorm on the horizon. See you all later.
Going off for now, thunderstorm on the horizon. See you all later.
michael-in-phoenix
Well-known member
No, I don't even recall providing one. Go with Richard... he's "the man" when it...
...comes to Rumtopf, or any other of a large number of Germanic concoctions.
I defer,
Michael
...comes to Rumtopf, or any other of a large number of Germanic concoctions.
I defer,
Michael
)my mom used to make something like this but it self-fermented. I think it was
a can of fruit cocktail, pineapple chunks and maraschino cherries. you added some sugar and yeast and stirred every day. at some point you had to feed it more fruit and keep stirring. you can make as little or much of it as you wanted.
my mom wasn't much of a drinker. a scoop of vanilla ice cream with about a half cup of this stuff over it and she got totalled! '-)))
it did get seriously potent after a couple of weeks.
a can of fruit cocktail, pineapple chunks and maraschino cherries. you added some sugar and yeast and stirred every day. at some point you had to feed it more fruit and keep stirring. you can make as little or much of it as you wanted.
my mom wasn't much of a drinker. a scoop of vanilla ice cream with about a half cup of this stuff over it and she got totalled! '-)))
it did get seriously potent after a couple of weeks.
dawn_mo
Well-known member
Is this it Randi? REC: Brandied Fruit Starter
I made this just using pineapple and maraschino cherries. A very pretty color pink and very tasty. Easy too. I also found the other recipes. As I remember, the bundt cake was very good.
* Exported from MasterCook *
BRANDIED FRUIT STARTER
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : This And That
Amount Measure Ingredient -- Preparation Method
1 can pineapple chunks -- (15 1/4 oz)
1 can apricot halves -- (17 oz)
1 can sliced peaches -- (16 oz)
1 jar maraschino cherries -- (10 oz)
1 1/4 c sugar
1 1/4 c brandy
Friendship cake -- recipe below
Combine all ingredients in a clean, non-metal bowl and stir
gently. Cover and let stand at room temperature for three weeks,
stirring fruit twice a week. Starter is now ready to use.
Reserve one cup starter at all times or you will have to
start all over again. To replenish starter, add one cup sugar
and one of the four fruits; add another fruit every week for the
next three weeks, stirring gently each time. Cover and let
stand at room temperature three days before using. Apricot or
peach brandy can be used and fruit cocktail substituted for
peaches or apricots.
- - - - - - - - - - - - - -
* Exported from MasterCook *
FRIENDSHIP CAKE STARTER
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Toppings This And That
Amount Measure Ingredient -- Preparation Method3/4 cup canned peaches in heavy syrup -- drained & cut in
pieces
1/2 cup sugar
3/4 cup maraschino cherries -- cut in halves
1 package yeast
Combine all in a large glass jar with a lid. Stir several times the first day. Store jar on counter in warm place-but not too hot or cold. Remember to stir it every day thereafter.
To 1 cup above starter add:
1/2 cup drained canned peaches, cut in pieces
1/2 cup drained pineapple tidbits
6 maraschino cherries, cut in halves
1 cup sugar
Combine all ingredients in a jar with a loose cover, stir well. Stir each day for 1 week. The addition of fruit & sugar must be repeated every 2 weeks to keep the sauce active.
10th day add:
1 large can pineapple or fruit cocktail
2-1/2 cps. sugar
20th day add:
1 large jar maraschino cherries
2-1/2 cps. sugar
30th day - make 3 bundt cakes:
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
FRIENDSHIP CAKE
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : This And That
Amount Measure Ingredient -- Preparation Method1 c butter or margarine melted
1 3/4 c sugar
3 c all purpose flour
1 t baking soda
1 t ground cinnamon
1/2 t salt
1/4 t ground cloves
1/4 t ground nutmeg
2 c drained brandied fruit starter
2 eggs
1 c chopped pecans
1/4 c brandied fruit juice (such as apricot or
peach brandy)
powdered sugar
Combine butter and sugar in a large bowl and beat well.
Combine next six ingredients; add eggs and beat well again.
Coarsely chop brandied fruit and add to batter, add pecans and
juice and mix well. Pour into a greased, floured 10-in bundt pan
and bake at 350 degrees for one hour. Cool ten minutes and turn
out onto a wire rack to finish cooling. Sprinkle with powdered
sugar.
Source: Baltimore Evening Sun 5/1/91
- - - - - - - - - - - - - - - - - - -
I made this just using pineapple and maraschino cherries. A very pretty color pink and very tasty. Easy too. I also found the other recipes. As I remember, the bundt cake was very good.
* Exported from MasterCook *
BRANDIED FRUIT STARTER
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : This And That
Amount Measure Ingredient -- Preparation Method
1 can pineapple chunks -- (15 1/4 oz)
1 can apricot halves -- (17 oz)
1 can sliced peaches -- (16 oz)
1 jar maraschino cherries -- (10 oz)
1 1/4 c sugar
1 1/4 c brandy
Friendship cake -- recipe below
Combine all ingredients in a clean, non-metal bowl and stir
gently. Cover and let stand at room temperature for three weeks,
stirring fruit twice a week. Starter is now ready to use.
Reserve one cup starter at all times or you will have to
start all over again. To replenish starter, add one cup sugar
and one of the four fruits; add another fruit every week for the
next three weeks, stirring gently each time. Cover and let
stand at room temperature three days before using. Apricot or
peach brandy can be used and fruit cocktail substituted for
peaches or apricots.
- - - - - - - - - - - - - -
* Exported from MasterCook *
FRIENDSHIP CAKE STARTER
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Toppings This And That
Amount Measure Ingredient -- Preparation Method3/4 cup canned peaches in heavy syrup -- drained & cut in
pieces
1/2 cup sugar
3/4 cup maraschino cherries -- cut in halves
1 package yeast
Combine all in a large glass jar with a lid. Stir several times the first day. Store jar on counter in warm place-but not too hot or cold. Remember to stir it every day thereafter.
To 1 cup above starter add:
1/2 cup drained canned peaches, cut in pieces
1/2 cup drained pineapple tidbits
6 maraschino cherries, cut in halves
1 cup sugar
Combine all ingredients in a jar with a loose cover, stir well. Stir each day for 1 week. The addition of fruit & sugar must be repeated every 2 weeks to keep the sauce active.
10th day add:
1 large can pineapple or fruit cocktail
2-1/2 cps. sugar
20th day add:
1 large jar maraschino cherries
2-1/2 cps. sugar
30th day - make 3 bundt cakes:
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
FRIENDSHIP CAKE
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : This And That
Amount Measure Ingredient -- Preparation Method1 c butter or margarine melted
1 3/4 c sugar
3 c all purpose flour
1 t baking soda
1 t ground cinnamon
1/2 t salt
1/4 t ground cloves
1/4 t ground nutmeg
2 c drained brandied fruit starter
2 eggs
1 c chopped pecans
1/4 c brandied fruit juice (such as apricot or
peach brandy)
powdered sugar
Combine butter and sugar in a large bowl and beat well.
Combine next six ingredients; add eggs and beat well again.
Coarsely chop brandied fruit and add to batter, add pecans and
juice and mix well. Pour into a greased, floured 10-in bundt pan
and bake at 350 degrees for one hour. Cool ten minutes and turn
out onto a wire rack to finish cooling. Sprinkle with powdered
sugar.
Source: Baltimore Evening Sun 5/1/91
- - - - - - - - - - - - - - - - - - -