Suvir Saran

Aunt Susan and Aunt Betty used to bake over 50 pounds of fruitcake (my mother was a co-conspirator and I an active helper) for Christmas to be distributed amongst family and friends. Beautifully wrapped parcels would be sent with the driver to homes of relatives and friends as a Christmas and New Year gift. Mind you, Aunt Susan (Christian from Kerala) is married to Uncle Raj a Hindu. Aunt Betty is really Dr. Prabha Manchanda (Sikh by birth, secular by practice). This is a tradition we all follow not for religious reasons, but to continue what was brought to India with the foreign rulers. It makes for great festive mood. And all us kids loved this cake. The fruits were soaked in Gigantic Jars for 21 days in rum. Rum was more affordable than Cognac for certain and also easily available. I use Susan Auntie’s recipe each year. It is a big hit at the annual Holiday Bash that I have become famous for amongst friends and theirs. The cake is 9x12 and is made using 2 bottles of Cognac. I make at least 6 batches for the season. One with Armagnac and this is the one I serve for New Year. The reason I wanted to start this thread is that as I was putting stuff into the refrigerator, I realized that I had a 9/12 inch Fruit Cake from last year. I save each year at least one cake for the next year. This is a custom in the family and I am told it is also practiced in the UK. Is that true? We save the cake in a tin but the cake is wrapped in several layers of fine muslin that has been soaked in rum (Armagnac in my case) and every month you add more rum (Armagnac) into the cake. I drizzle lots of it all over the cake and then wrap the cake again and drizzle more over the already soaking muslin cloth. I then sprinkle confectioners sugar and wrap the muslin in Saran wrap and then place in the box, use another layer of Saran wrap and seal the box securely. The cake is always moist and by the next year, it is sublime. I had a nice piece of it just a few minutes ago. I have a buzz. There is LOTS of alcohol in this. Do others have their own Fruit Cake stories? What recipes do you use? Where do you get them? Do you even like Fruit Cake? Who eats them anymore? What makes a good fruit cake? What fruit do you use?

Impressive!

And what would you suggest I use Fat Guy?

Sad but true for most Indian restaurants. Soups are generally not the winning item on Indian menus in the west. Chefs and owners have not planned for the necessary mis en place and requirements for soup service. Most often you get soups that have been made using whatever is in the refrigerator and would give as close to authentic flavoring as is required to render a soup. It is shame but after speaking with many chefs, I have realized it is pretty much the norm.

Would you mind explaining what you did not like about the Nan at Mughal? I hope I am not troubling you with this question. I am impressed that you paid such careful attention to your meal. And further impressed by your wonderful and generous post about it. Sincere thanks!

Good to know. I was getting a little worried that you were endorsing Nestle.

I was there a while back. The food was not very good. And it came out cold for the most part. The chef sent desserts made by a dessert chef that worked for the restaurant owner. We got a tasting of stuff they did not have on the menu, it was most amazing. But what good would it do for the restaurant? I am glad that your experience was better than mine. I will make a trip there one of these weekends in the fall.

I guess I can still use the recipe and just not use Nestle chips.

I try not to give my personal business to Nestle. Are there any other recipes or tips??

Our posts crossed paths. Nevermind. Thanks!

That simple, eh? You use Tollhouse cookie stuff? Really? Is it like "Duncan Hines"? Amazing stuff I learn daily at eGullet.

What should one from another culture (like me) know about Blondies? As a kid, I grew up eating desserts from many different countries. I was familiar with several westedn desserts long before moving to the US. Blondies never made it to my world in India. I am ready to learn all there is to know about them. What should I know? Is there a near perfect recipe for them? WHen does one eat them? Any Blondie lore?

Thanks for clarifying that. I was not sure if I was to read that as being tad too salty. I will try out that recipe. I have the book and have never used it yet. Perfect opportunity.

I read the thread thinking I would add something, but my experiences would pale and find no sense of place here. Thanks for sharing that great story. Now only if our TV Networks would find the courag to showcase such worthy incidents. But no.. they would rather spend millions promoting garbage for the most part. eGullet is precious for we are able to hear such wonderful real incidents. Thanks for taking time to share your daughter and your experience.

That was a great tip Heyjude! I read it and thought to myself how we would all have to agree it is a perfect tip.. and yet few cookbooks and even chefs have mentioned it before. Thanks! eGullet never stops amazing me.

Was that salty part really meant to be a compliment or are we to read between the lines??

and me too!

I ate Potato Salad for dinner Sunday night and ate no less than 2 pounds of it for lunch yesterday (Monday) with some heirloom tomatoes and cornbread. Heaven!

I've always known this as Mujaddarah. Where (geographically) does 'Im Jaddara' come from? I believe it is the same thing.. slight variation. It is from Lebanon. How do you prepare the one you know?

Innovation, this is a thread under General and is discussing almost the same stuff.

To me a good craftsman is an artist and a good artist must be a good craftsman. Either name is fine. A good one of either is certainly the other. It is that little extra that would separate them from the rest in their art or craft. There is nothing wrong with achieving excellence. IN fact that is the only way one should live or want to live. And being consistent and excellent is certainly a triumph. I would celebrate that even before I would celebrate mere hollow innovation. I think we agree more than we may know or think. I am with you and your thoughts. We are saying the same thing. But in our unique voices.

And yet.. I am now a criminal for I am using Jiffy Mix and making corn bread that avowed and respected foodies are being fooled by and charmed by. One called this morning to ask for the recipe. And I am embarassed... not sure what to say.... I have changed quite a few things with Grandma Hayes corn bread... but still.. the base is Jiffy Mix. I guess I am still a slave of pre-packaged stuff in some ways...

I am not sure I have his cookbook.. I think I do. I think I even remember the cover... I hope I did not gift it away... If I cannot find it, I will go buy a copy. I love pots de creme. I make one that I will share in my own cookbook. I made it first as a young teen. Always had a soft spot for pots de creme.

Do contact me when coming to NYC... We can plan something so that you can break bread with me.

Suvir - please don't take offense at this. It is about all those "in power" whether in the kitchen or not. "Power especially proves itself to itself by the singular abuse of itself which consists in crowning some absurdity with the laurels of success...... " Balzac. Power over ones actions is most important. Power over the actions of others is not. One without power or control over what they do, may never be able to share much meaningful stuff with anyone. For they are most often a mess. And yet I am amazed at the beautiful Balzac quote you share. It is beautiful and POWERFUL and will remain with me for a long time. Thanks for sharing it. And yes, we have to many stories of success in this world that have little merit but were brought to that mantle by their association with power or some sort.