Sweet memories of brandied fruit

Recipe Finder

December 18, 1996|By Ellen Hawks | Ellen Hawks,SUN STAFF

Joan Bourguin of Severna Park remembers her mother's friendship fruit, "which was fermented and maybe had brandy in it. We would keep it in a cut glass jar on the counter, and it was great on ice cream or pound cake. We would appreciate it if anyone has this recipe," she wrote.

Her answer came from Sharon L. Van Raden of Bend, Ore., who also enjoyed this fruit starter, which her mother made when she was growing up. "Although it is called a brandied fruit starter, it contains no brandy. The fermentation is what leads me to believe that's how it got the name.

"Just copying my mother's recipe brings back many fond memories of my mother who has been gone for 12 years now," she wrote.

Van Raden's brandied fruit

2 cups canned peaches, drained and chopped into large pieces

2 cups maraschino cherries, drained and cut in half

2 cups canned pineapple chunks, drained

6 cups sugar

Mix together all ingredients and put into sterilized glass jar with a cover. Do not use metal container or a metal spoon to stir with. Allow this mixture to ferment (it will bubble a bit) for 2 to 4 weeks, stirring daily. After fermentation begins, the fruit is ready for use.

After 4 weeks, begin adding additional fruit to keep the brandied fruit going. The mixture should not get below 2 cups or fermentation will cease. Every 2 weeks add 1 cup fruit and 1 cup sugar, making sure to alternate the fruits used.

Ms. Van Raden added that her mother also used drained apricots as a fruit and she also included her recipe for a fruit cake which uses the brandied fruit.

Brandied fruit cake

1 cup butter or margarine

1 3/4 cups sugar

2 eggs

2 3/4 cups flour

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/2 teaspoon each ground cloves and nutmeg

1 teaspoon baking soda

1 cup pecans

1/2 teaspoon vanilla

2 cups brandied fruit

Heat oven to 350 degrees. Mix all ingredients together and bake in a greased and floured bundt pan for 1 hour.

A buttermilk pie was the request of Ellen Embry of Hartford, Ky.

Similar recipes arrived from Betty Gilmore of St. Augustine, Fla., Ruth Hall of Lewisport, Ky., Mrs. A. Oltmanns of Lennox, S.D., Jacque Bushong of Powell Butte, Ore., Lu Parker of Locke, N.Y., Nova Coleman of Owensboro, Ky., Carolyn Knowles of White Marsh and Julia Myers of Glen Burnie, just to name a few.

Our chef chose the recipe of Wendy Cupta of Owensboro, Ky.

Buttermilk pie

Makes 2 pies

1 3/4 sticks margarine, soft or melted

3 3/4 cups sugar

1/2 cup flour

6 eggs

1 1/2 teaspoons vanilla

1 cup buttermilk

2 unbaked pie shells

Heat oven to 350 degrees. Add sugar and flour to margarine, blend well and add eggs, vanilla and buttermilk.

Pour into 2 pie shells and bake for 40 minutes.

Note: Some recipes used butter instead of margarine and 1 teaspoon lemon juice with 2 teaspoons vanilla.

Recipe requests

Alta Kay of Fayetteville, N.C., is trying to find a recipe for Jimmy Carter Peanut Brittle. "I cut it out of the paper but moved around quite a lot and can't locate it."

Doraine Buchanan of Castle Rock, Wash., wants a recipe for Spanish rice. "My friend and I want the kind that is found in Mexican restaurants which is sort of bland, comforting and good."

Mrs. Evelyn Coleman, address unknown, wants a recipe for a corn pudding which "my late mother made. She called it manalega. It is Romanian and I'm not sure of the spelling."

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings which each recipe makes. We will test the first 12 recipes sent to us.

Correction

In the Dec. 4 Recipe Finder, the size of the baking pan, the cooking time and the baking temperature for the sour cream banana cake were incorrect. The cake should be baked in a greased 9-by-8-inch cake pan at 325-degrees for 45 minutes and then at 340-degrees for 15 to 20 more minutes. (The instructions for the sour cream banana bundt cake were correct). The Sun regrets the error.

Pub Date: 12/18/96

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