Preparing early

The “ber” months are here. Time flies so fast and Christmas is not too far away. For the last few years, we have found the wisdom of preparing early for the holidays. Thus we were never caught in frantic preparation and search for the right gift, the proper menu or the best attire for the holidays. We start with a gift list, jotting down suitable presents. We sit down and plan the menus, enumerating all elements needed to prepare the dishes we would cook and serve. We consult family members as to which meal we would host and then divide the chores.

As we go through our regular shopping rounds, we check which of those items listed we could buy in advance. We never lose track of minding the money we could spare. Surely there are a few pesos saved. We always bring our list. Supermarkets, even wet markets, will soon be fighting to capture the homemakers who are surely considering which offer gives the best value for their money.

Among the items that can be stored ‘til the holidays are queso de bola; ham, canned and bottled elements like mushrooms, whole tomatoes, stewed peppers, Chinese sausages, Spanish chorizo, olives, anchovies; spices such as saffron and paprika; whole turkey which takes a long time to thaw; glazed fruits; flour; olive oil; and many more. Likewise keep half-consumed red and white wines, they make good marinades and flavoring for dishes like osso bucco and roasted meat.

Sometime ago, an Australian editor gave us the following recipe for fruit cake, which we are now sharing with our readers. This can certainly be prepared in advance. It will be a perfect gift.

The Ultimate Fruit Cake

Ingredients:

750 gms dried mixed fruits

150 gms, dried dates, chopped

120 gms dried apricots, chopped

1/2 cup Cointreau

400 gms crushed pineapple

180 gms unsalted butter, cut into small cubes

1 cup brown sugar

2 eggs

1-1/2 cups plain flour

2/3 cup flour with one half teaspoon baking powder

One half teaspoon bicarbonate of soda

1 tsp mixed spices

1 tbsp ground cinnamon

1 tbsp nutmeg

1/4 cup blanched almonds

100 gms glazed cherries

Procedure:

Combine all fruits and Cointreau in a bowl, soak for 2 hours. Pre-heat oven at 160ºC. Line the base and sides of a 22-cm round tin with two layers of baking paper. Cream butter and sugar with electric mixer, add eggs, one at a time, beating after each addition which makes mixture look curdled. Fold in sifted dry ingredients alternately with fruit mixture in three batches. Mix well.

Spoon into tin tray, smooth surface with wet hands to prevent cracks. Tap tray to remove air pockets. Decorate outer edge with almonds then circle of cherries, finishing with a center circle of almonds. Bake for 3 and a half hours or until toothpick comes out clean. Cover cake with foil to prevent over-browning.

Remove cake from oven and place sheet of baking paper on top. Wrap cake in towels and place in plastic bag for steam to moisten the cake. Leave overnight to cool. In the freezer, this will remain fresh for six months.

Be ready, prepare early.

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