CRUSH bin #081 - December 2009
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LET THEM EAT... FRUITCAKE?
By Laurie Gilchrist
[Excerpt] "Christmas is by far my favorite time of year. And it’s not just because of presents either (okay a little bit because of presents). Christmas time means sparkling lights and evergreens decorating doorsteps and light posts, Christmas trees winking in windows, family gatherings and bygones forgotten, a new year just around the corner, and mostly... food. Mounds and mounds of food. It’s that one time of year when it’s status quo to consume exorbitant amounts of green and red frosted cookies, pumpkin and pecan pie, gingerbread men, roasted turkey with stuffing, sugared ham with cloves and pineapple, mashed potatoes with brown gravy, candied yams with marshmallows, broccoli with gooey cheese sauce, and... fruitcake? Does anyone actually eat that stuff? It’s that uninvited Christmas guest that always seems to show up. Who started that trend anyway? And is there such a thing as a ‘good’ fruitcake? "
HOLIDAY FRENCH BREAD OVEN WICKED YULE LOG
Ingredients- 5 eggs, separated
- 1 cup sugar, divided
- 1/2 cup cake flour
- 1/4 cup baking cocoa
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1 cup whipping cream
- 1/2 cup confectioners' sugar
- 1 1/2 teaspoons instant coffee granules
- 1/3 cup butter, softened
- 1/3 cup baking cocoa
- 2 cups confectioners' sugar
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons milk
- Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper. Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. In a large mixing bowl, beat egg yolks on high until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine flour, cocoa and salt; gradually add to egg yolk mixture until blended.
- Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain.
- Spread batter evenly in prepared pan. Bake at 350 degrees F for 12-15 minutes or until cake springs back (do not overbake). Cool for 5 minutes; invert onto a linen towel dusted with confectioners' sugar. Peel off parchment paper. Roll up in the towel, starting with a short side. Cool on a wire rack. In a mixing bowl, beat cream until it begins to thicken. Add sugar and coffee granules. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within 1/2 in. of edges. Roll up again. Place on serving platter; chill.
- In a mixing bowl, beat frosting ingredients until smooth. Frost cake. Using a fork, make lines resembling tree bark. Decorate with Holiday decoration, or just pick up the phone and place your order with the French Bread Oven, we will offer a variety of flavor through the Holidays, including Chocolate, Coffee Mocha, Red Berries, and Hazelnut Pralin "Yule Logs."
HARPON: Leviathon Imperial IPA (10.0% abv)
By Sean O'Rourke
[Tasting Note] "Beautiful head with tight and lacy bubbles. This Imperial Pale Ale pours a golden amber in color with an amazing nose that smacks of hops and citrus. With a medium mouthfeel, the hoppy bitterness explodes on the mid-palate but mellows out on the finish. Not an overly bitter finish as some IPA’s tend to be. This would be a great food-pairing beer, especially something with a spicy kick. I’m placing this at number three on my top IPA list."
ALSO IN THIS ISSUE
- Retail Wine Selections
- The Cigar Bar's Cigar of the Month: La Flor Dominicana
- Calendar of Events