Grandma Ethel's Fruitcake

Yes, folks...This is the fruitcake that everyone warns you about...the stuff that is the butt of Holiday jokes.  It's full of candied fruit and nuts.  And given the proper conditions, yes, it just might last forever.  My aunt cleaned out her freezer a couple of summers ago, and found the fruitcake I had sent her in 2011.  It was 5 years old.  We had it on the Fourth of July, and it was as good as the day it was made!

I can't exactly remember when I started making this.  Christmas 1982, maybe?  I got it into my head that I wanted to make this. Maybe it was reading Truman Capote's "A Christmas Memory" when I was in Junior High School.  Maybe it just sounded exotic.  Anyway, because the ingredients were expensive, my mom wanted my Grandma Ethel to help me make it.

Anyway, Grandma and I made Fruitcakes the weekend after Thanksgiving every year, for 9 years.  Grandma would sit at the table, and chop the nuts, and do the mixing.  I'd cut up the sticky fruit.  While the cakes were baking, we'd have borscht (beet soup) and when the cakes were cooling, we'd play cards.

When my Grandma died in 1991, I made the fruitcakes one last time, alone, and then I didn't have the heart to do it anymore.  I didn't make fruitcake again until. 2011.

Our pastor made some diminutive remark about fruitcake in church one Sunday.  Those of us who like fruitcake banded together in solidarity, and we had a Fruitcake Lovers' Party.  My grandmother's fruitcake is the star attraction, but the hosts also buy a fruitcake from a local Trappist Abbey, and we have other Holiday goodies for those imposters who CLAIM to like fruitcake.  We usually watch a Christmas movie to round out the night.  This year will be our Sixth party.  Without further ado, here's the recipe...

1 1/2 pounds dates, sliced
1 pound candied red cherries, halved
1 pound candied green cherries, halved
1 pound candied pineapple, halved (I like the natural color, but if red or green are available they are acceptable)
2 pounds pecans, chopped fine
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
4 eggs, well beaten

Cut up all the "sticky fruit" (dates, cherries, and pineapple) and place in a large bowl.  Combine the flour, baking powder, baking soda, salt and sugar, and sift over the sticky fruit.  Mix with clean hands until all the fruit is coated with the flour mixture.  Drizzle the well beaten eggs over coated fruit.  Again, mix with hands until all the fruit is moistened.  Add the chopped pecans in two additions, mixing with hands until all the nuts are mixed in. This may take a bit of time and requires stamina, but mix until ALL the nuts are mixed in.  Divide fruitcake mixture evenly between five medium greased and floured loaf pans, or one greased and floured 5 pound tin.  Pack tightly into pans.  Bake 25 minutes in a preheated 350 degree oven for 5 loaf pans, or 1 hour for a five pound tin.  When cakes are done, remove from oven and let sit 10 minutes.  Run knife around edges of fruitcakes, and turn out of pans.  While they are still warm, brush all sides with white wine.  Any white will probably do, but I like a sweet Riesling, or a Roscato.  Let sit awhile to cool, and give cakes a second coat of wine.  I wrap twice in plastic, and twice in foil.  Put in ziplock bags, and place in fridge for two weeks or more to "cure".  These will keep indefinitely in the fridge or freezer.  If keeping a LONG time, it may be beneficial to unwrap, brush with wine, and tightly rewrap.

Penne with Puttanesca Sauce

1 cup diced onions
1 Tablespoon minced garlic
1 Tablespoon olive oil
5 1/2 to 6 cups chopped fresh or undrained canned tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1 1/2 Tablespoons capers, rinsed and drained
10 large calamata olives, pitted and chopped (about 3 Tablespoons)
2 Tablespoons minced fresh parsley
1 pound penne pasta
a few parsley sprigs (optional)
grated parmesan cheese (optional)

          Combine the onions, garlic, and oil in a saucepan, cover, and saute for about 10 minutes, until the onions are translucent, stirring occasionally.  While the onions cook, chop the tomatoes--you can chop or crush canned tomatoes right in the can.  Add the tomatoes to the saucepan.  Stir in the oregano, red pepper flakes, capers, olives, and parsley.  Simmer uncovered, until the sauce thickens, about 20 minutes, or a little longer.
          When the sauce has cooked for 10-15 minutes, bring a large covered pot of water to a boil.  Add the penne and cook for about 7 minutes, until al dente.  Drain and serve immediately with the sauce.  If you wish, top with parsley sprigs, and sprinkle with grated parmesan.

TIM'S NOTES:  Traditionally, Puttanesca Sauce is served with spaghetti, but I like penne (or other large pasta) because it catches and holds the sauce.  And most of you know by now, I don't like chunks of tomato in my sauce, so I chop the tomatoes in the food processor.  I don't totally puree them though because in this recipe, it is nice to leave them a little chunky...just a little.  Two (28 ounces each) cans of tomatoes should give you about 6 cups.  I buy the diced tomatoes because there isn't as much work.  This sauce is also better the next day!

Picante Sauce

1/2 cup oil
6 cups chopped green bell pepper
6 cups chopped onion
2 cups chopped celery
6 cloves garlic, peeled and minced
          Mix in a big kettle. Simmer 35-40minutes, until tender. 

8 pounds tomatoes
          Blanch and peel.  Squeeze tomatoes by hand until chunks are small.

3 (6ounce) cans tomato paste
1/4 cup canning salt
1/2 teaspoon pepper
2 Tablespoons brown sugar
1 (8 ounce) jar hot taco sauce
1 (4 ounce) can diced green chilies
          Add to tomatoes and bring to a boil, stirring constantly. Add vegetable mixture to the tomato mixture, and simmer 20 minutes, stirring constantly.  Put in jars while hot.  Process in a hot water bath. 15 minutes for pints, 20 minutes for quarts.

TIM'S NOTES:  This is a fairly mild sauce and can be used in cooking, as well as a dip with corn chips.  I like to add 2-3 minced, fresh jalapenos to the vegetable mixture before cooking. You can add/leave out the membranes and seeds, as desired.  I have never used canning salt.  I usually have kosher salt on hand, so that's what I use.  This makes about 12-14 pints. I got this recipe from my Aunt Bev. One last note...I forgot to mention that it is best if you let this mature for "awhile" so the flavors have a chance to marry.  Awhile in my book is probably a month or more.  I usually put it in the cupboard and forget about it.  Then one winter evening, when I am rummaging through the jam cupboard looking for a snack, I have one of those "Oh, yeah..." moments of discovery.

Chocolate Pudding

1/2 cup sugar
1/3 cup unsweetened cocoa powder
3 Tablespoons cornstarch
Dash salt
2 1/2 cups milk
1 1/2 teaspoons vanilla
   
           In saucepan, mix sugar, cocoa, cornstarch, and salt.  Gradually blend in milk.  Cook over medium heat, stirring constantly until thickened.  Cook 2 to 3 minutes more.  Remove from heat and add vanilla.  Serve warm or chilled.  If serving chilled, make sure to cover the surface with a piece of  waxed paper while warm.  Otherwise, a tough skin will form.

Sauerkraut Soup

1 pound smoked sausage (kielbasa) large link, casing left on
6 Tablespoons chopped onion
1/4 cup all purpose flour (or a suitable gluten free option-see note)
1/2 teaspoon dried thyme, rounded
1/2 teaspoon black pepper
3 cups milk
1 cup half and half
1 (8 ounce) can sauerkraut, with juice
1 1/2 Tablespoons lemon juice
2 Tablespoons finely chopped fresh parsley

Chop the sausage coarsely by hand or in a food processor.  Transfer the chopped sausage and onion to a deep pan, and saute over medium heat until the sausage is lightly browned, about 8 minutes.  On a small plate or wax paper, combine the flour, thyme, and pepper.  Add to the sausage and brown all together until the mixture bubbles up, about 5 minutes.  Add the milk, and half and half all at once, and cook, stirring until the mixture again bubbles, about 5 minutes.  Add the sauerkraut and its juice, and bring to a boil; the mixture will continue to thicken.  Taste for tartness, and add the lemon juice if desired.  Add parsley and serve at once.

Tim's Notes: Since I am gluten free, I substitute potato flour or potato starch to thicken this soup.  I also like a bit more thyme, probably about a heaping teaspoon.  Helps to crush it, too, before adding.  I also add the lemon juice because it brings out the flavor of the sauerkraut.  You wouldn't think this recipe would need salt because it contains salty ingredients, but I find it needs a bit of salt because the milk and half and half mute the flavors and makes it a bit bland.  However, before adding salt (or the lemon for that matter) taste it to see what you think.  This soup is also better refrigerated over night and reheated the next day.

Taco Soup

1 pound ground turkey or 1 pound lean ground beef
1 large onion, chopped
1 (1 ounce) package Hidden Valley Ranch Dressing mix
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can pinto beans
1 (16 ounce) can red kidney beans
1 (16 ounce) can whole kernel corn
1 (8ounce) can diced tomatoes
1 (8 ounce) can Mexican style tomatoes (such as Rot-el with lime and cilantro)

1.  Brown meat and onions; drain if necessary or desired.
2. Mix ranch dressing and taco seasoning into meat.
3. Without draining, add all of the other ingredients.
4. Bring to a boil; turn down heat, and simmer for 1 hour.

Optional ingredients:  Tortilla chips, fresh cilantro, sour cream, shredded cheese, green onion, chopped olives, or anything else you would put on a taco.  Use any or all of these things as desired.

Tim's Notes:  My friend Caley wheels and deals with the ingredients in this recipe.  She prefers the ground beef over the ground turkey.  She omits the Ranch dressing mix. She substitutes white beans for the pintos (And you could even sub black beans in this recipe if you wanted.) She doesn't use the Mexican style tomatoes, but uses a 14.5 ounce can diced tomatoes in place of the 8 ounce can of regular tomatoes.  The can sizes have gotten smaller since this recipe was written so adjust accordingly.  I like this recipe as is, but use your imagination and play around with it to suit your tastes.  I do think the optional ingredients (whatever you choose to use) really make this soup.  It's also good (hot or cold!) as a dip with tortilla chips. It can be gluten free (if you watch your ingredients...i.e. cheap generic taco seasoning has wheat flour, so buy brand name!) and the original recipe says low fat (without the extras like chips and sour cream, of course!)