Christmas dessert is already done!

My first fruitcake of the season, but living in Asia, finding all these Western ingredients was an exercise in intrepid culinary adventurism. Indeed, it evoked Truman Capote’s “A Christmas Memory,”  sleuthing for far flung Christmas provisions on a meagre budget.  But instead of traipsing across Depression Alabama, I’ve been jetsetting across Southeast Asia to find all my incongruous goodies.  Brazil nuts proved impossible to find in the Cambodian kingdom so I bought them in Hong Kong last month. Dried dates proved equally scarce, but eventually I found a  Thai facsimile. Got my jumbo red & green glacée cherries in Bangkok from the pastry chef at the Centara Hotel in Ladprao. Now that its baked, I’m soaking muslin/cheesecloth (bought in Yunnan, China) in Mount Gay rum from Barbados. All that’s left is to age the cake for a couple of weeks, and Christmas dessert is already done. I feel a sense of Victory… My first Christmas fruitcake of the season. Brazil nuts impossible to find in the kingdom so I bought these in Hong Kong last month, and dates equally scarce. Got my jumbo red & green glacée cherries in Bangkok from the pastry chef at the Centara Hotel. Now soaking muslin/cheesecloth in Mt Gay rum & ageing the cake for a couple of weeks. Christmas dessert is already done!

 

fruitcake

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