We flew from San Francisco to Washington, DC today.Â The flight went smoothly, and I slept through about half the flight, spending the other half knitting the toe of a sock and reading through wedding ceremony suggestions.Â Now I’m in Maryland, visiting my dad.Â I just finished wrapping Christmas presents for my family! including three of the fruitcakes I made back in September.Â They are now maturing to an excellent flavor, though I have no doubt the flavor will continue improving if they’re allowed to age further.Â Mike and I tried sampling one a month ago, and didn’t much like it – way, way, way too sweet for my tastes, among other things – but when we cracked the same fruitcake open and tasted it again a few days ago, we liked it so much we ate the entire thing in a day or two.Â That’s when you know it’s good!
Anyway, we decided that, while it didn’t hold a candle to the chocolates, it tasted good enough for the Tien imprimatur, so we wrapped up seven of the ten fruitcakes and have brought them along to give to family.Â The remaining three we intend to eat ourselves over the course of the next year – they’re too tasty to “donate” to coworkers.
At any rate, the fruitcake was a success, and I intend to make some more next July-August (giving them enough time to age magnificently).Â This time I may change around the recipe somewhat, and try one batch with whisky, one with rum, and one with Southern Comfort/Amaretto.Â I may also swap around the citrus.
For it is almost time for exotic citrus!Â The Buddha’s Hands (also known as fingered citron) have been in the farmer’s markets, as well as the football-shaped traditional citron.Â I left a batch of yuzu (Japanese lemon-like citrus) candying in the fridge, and another batch of candied Meyer lemon peel.Â And soon I will be making another pilgrimage to the Alemany Farmer’s Market in San Francisco, to find the exotic citrus vendor who has so many yummy varieties – Seville oranges, bergamot, Palestine lime, and lots of others!Â I plan to put up at least five or six kinds of candied citrus peels over the course of this winter.Â They’re delicious to nibble on and make great fruitcakes, too.
(I missed my calling.Â Between the weaving, preserving, baking, etc. I should have been a medieval farmwife!Â Although, I don’t think they did much chocolatiering…)
Tomorrow we are doing Christmas lunch with my dad and then going to my mother’s open house Xmas for dinner.Â I will be bringing fruitcake to both events! and of course the assorted Xmas presents as well.
Wishing a very happy holiday to all!