Appetite Treats

Savory Pull-Apart Bread | Eggless Baking

noreply@blogger.com (Sathya Sankar) — Thu, 13 Sep 2012 22:22:00 PDT

This bread had been on my baking list for a while and finally i made it. I decided to go for the savory version as the sweet one is made with cinnamon and iam not a great fan of cinnamon. The dough is the basic yeast dough and the fillings can be easily customized. I have tried to explain the recipe with step by step pictures, it seems to be a bigger process but trust me it was very easy and the result was awesome.

Savory Pull-Apart Bread

Ingredients:

For the dough

3 cups bread flour
2 1/4 teaspoons instant yeast
1 cup warm water
3 tablespoons sugar
3/4 teaspoons salt
2 tablespoons butter, melted

For the filling

1/4 cup mint leaves, chopped
1/4 cup coriander leaves, chopped
2 tablespoons garlic chives, chopped
2 green chillies, chopped
5 garlic cloves, grated finely
2 tablespoons butter, melted

Make it

Put the yeast, sugar and warm water in a small bowl and stir well. Leave in a warm place for 10 minutes, or until bubbles appear on the surface. The mixture should be frothy.

Sift the flour and salt in a large bowl. Make a well in the center and add the yeast mixture. Mix to a soft dough. Turn on to a lightly floured surface and knead for 10 minutes, until smooth. Place the dough in an oiled bowl, cover with plastic wrap and leave for 1 hour or until doubled in size.

Punch down the dough and knead for 1 minute. Mix the herbs together along with green chillies and garlic. Roll out the dough into a rectangle (doesn't have to be perfect). Brush the dough with melted butter and sprinkle the filling evenly on the rolled out dough.

Cut the dough into equally thin strips with a pizza cutter (i got 5 strips). Stack the strips on top of each other and cut into equal squares (again i got 5 squares).

Grease a 9x5 inch loaf pan and stack the squares upright in the loaf pan, squashing them together. If you loose any of the filling just sprinkle them over the top. Cover with a plastic wrap and leave in a warm place for 30 minutes or until the dough is well risen.

Preheat the oven to 210 degree Celsius. Brush the loaf with the remaining 2 tablespoons butter and bake for 30-40 minutes, or until the bread is brown and crusty. Remove from the oven and allow it to cool on the loaf pan before turning out.

Notes:

Use any combination of herbs that you like.

You can also add some cheese to the filling.

This bread goes well with soups and even can be made into a sandwich with fried eggs.

Spicy Egg Fry

noreply@blogger.com (Sathya Sankar) — Tue, 21 Aug 2012 03:57:00 PDT

A delicious and spicy egg dish that can be put together in no time, perfect to pair with rice, roti or pulao . We had it for our sunday brunch with some bread toasts. You can also serve it as an party appetizer.

Spicy Egg Fry
Serves 2 to 3

Ingredients:

4 eggs
2 large onions, peeled and diced
1 tablespoons chopped ginger
1 tablespoons chopped garlic
5 dried red chillies
curry leaves, a handful
2 thai red chili (optional)
1 teaspoon black pepper powder
2 tablespoons chopped coriander leaves
salt, to taste

Method:
To prepare hard-boiled eggs, place eggs in a pan and cover with cold water. Eggs should be immersed completely in water. Bring the water to a rapid boil, then immediately remove from heat, cover and let it rest for exactly 10 minutes. Drain the water, roll the eggs around to crack the shells, then fill the pan with cold water and allow to stand another 5-10 minutes. Peel the shells and quarter the eggs and keep aside.

Heat oil in a heavy bottomed pan, once hot add in the chopped ginger, garlic, curry leaves and red chilli and fry.

Add the chopped onions and fry until the onions are browned and well roasted. Add salt, pepper powder and the eggs, mix well to coat without seperating the yolks.

Check for seasoning, mix in the chopped coriander, thai red chilli and serve.

10 Minute - Egg Fried Rice

noreply@blogger.com (Sathya Sankar) — Tue, 14 Aug 2012 01:42:00 PDT

Egg fried rice can be made in just 10 minutes if you have some left over rice. You can also add any vegetables you like and make it a great meal on its own. No left over rice? no worries, just cook some rice, let it cool down and put it in the refrigerator for about 1hour and you are ready to go! I know some of you might ask, why not use freshly cooked rice instead of left overs? The answer is, when frying the rice the moisture in the freshly cooked rice makes the rice to steam and turn mushy instead of frying the rice. Now lets move on to the recipe,

Egg Fried Rice

Serves 2

Ingredients:

1 cup cooked day old rice (i used basmati rice, jasmine rice would work well)

1 small onion, peeled and diced

1 small carrot, chopped and blanched

3 to 4 green beans, chopped and blanched

2 red thai chillies, deseeded and chopped

3 eggs, beaten with 1 tablespoons dark soy sauce

3 to 4 scallions/spring onions, chopped

1 tablespoons vegetable oil

salt and pepper to taste

Method:

Heat oil in a wok, scramble the beaten eggs with salt and pepper. Set aside.

In the same wok, add in the onions and fry until golden brown. Add the carrot and beans and saute on high heat for 1 minute.

Now, add the rice, egg, chilli and scallions. Fry on high heat until well mixed, check for seasoning.

Serve hot.

Murukku

noreply@blogger.com (Sathya Sankar) — Tue, 07 Aug 2012 22:22:00 PDT

Murukku is a traditional indian snack that need no introduction. When i was a kid, i remember my mom making huge amount of murukkus and storing it in big stainless steel buckets ( called as thukku in tamil ) that would last for a month. She used to make it in the traditional way by soaking and roasting the rice and grinding it in a rice mill which is an elaborate process. I normally use the store brought rice flour to make it a lot easier. When you have all the ingredients handy murukku can be made in no time. I usually make murukku in large batches , comes handy whenever you need a snack to munch on.

Murukku

makes about 25 to 30

Ingredients:

2 cups rice flour
1/2 cup urad dal flour (see how i made it)
4 tablespoons melted butter
salt, to taste
warm water, as need for the dough
1 teaspoon sesame seeds (white or black)
oil for deep frying

For urad dal flour:

1 cup urad dal/ulundhu/black gram 4 dry red chillies

Dry roast the urad dal along with red chillies until light brown and smells good.

Let it cool down completely. Grind it to fine powder.

Store the leftover in a sir tight container for later use.

How to make murukku:

In a wide bowl, mix together rice flour, urad dal flour, salt, sesame seeds and butter.

Add water little by little and knead the dough to a soft ball.

Insert a small amount of dough into the murukku press.

Heat oil in a heavy bottomed kadai, once the oil is hot press the dough on a slotted spoon rotating the murukku press so that you get the shape and drop it into the oil.

Fry until golden brown and drain on paper towel.

Once cool, store it in an air tight container.

Notes:

You can also use store brought urad dal flour and substitute chilly powder for red chillies.

Chicken Curry with Yellow Rice

noreply@blogger.com (Sathya Sankar) — Wed, 01 Aug 2012 01:41:00 PDT

Hi folks! remember me??? can't believe its been almost an year since i posted a proper recipe. The year 2012 had been treating us wonderful so far, we relocated from United States to Singapore in March. It was a very big move for us both physically and mentally and took us quite a long time to get adjusted. And now iam back with a wonderful recipe to get started...

Yellow rice one of the dishes that is usually found common is many srilankan households, whether it is a party, a small get together or an elaborate wedding. I have grown up eating this dish in each and every special occasions. Yellow Rice or Kaha Bath, as called in sinhala ( Sinhalese mother tongue) is just a simple rice dish cooked with coconut milk. It goes very well with any veg or non-veg curry.

Yellow Rice

Serves 3 to 4

Ingredients:

2 cups uncooked basmati rice
1 large onion, peeled and thinly sliced
1 teaspoon ginger garlic paste
1 bay leaf
1 pandan leaf or rambha, cut into 3 pieces
3 green cardamom pods
2 tablespoons butter
2 to 4 green chillies
1/2 teaspoon turmeric powder
1/4 cup diluted coconut milk
2 cups water
salt, to taste

Method:

Soak the rice for 1 hour. Pour out the soaking water and wash the rice in several changes of water, until the water runs clear. Leave it to drain in a fine meshed strainer for about 10 minutes.

Heat ghee in a large sauce pan over medium heat and add the bay leaf, cardamom pods green chillies, pandan leaf and onion. Saute until the onion turns golden brown.

Add the ginger garlic paste and saute until the raw smell disappears.

Add the rice and saute for 3 minutes. Add the water, coconut milk, turmeric powder and salt. Bring to a boil over high heat.

Reduce the heat to the lowest setting, cover the pan and cook until the rice is done, 10 to 12 minutes.

Do not stir in between. Remove from the heat and let the rice rest, covered for about 5 minutes. Fluff it with fork and serve.

Chicken curry can be cooked in so many ways and i follow this method as it is much easier to cook . Just throw in all the ingredients in the pressure cooker and you are ready with a tasty chicken curry.

Chicken Curry

Serves 3

Ingredients:

1/2 kg chicken
1 medium onion, peeled and chopped
2 tomatoes, chopped
2 teaspoon ginger garlic paste
2 teaspoon red chili powder
1 tablespoons coriander powder
1 teaspoon turmeric powder
1/2 teaspoon garam masala
2 teaspoon pepper powder
2 green cardamom pods
1 1/2-inch cinnamon stick
1 bay leaf
1 sprig curry leaf
1/4 cup water
2 tablespoons coconut milk
1 tablespoons coconut oil
salt, to taste

Method:

Wash the chicken and keep it aside.

Heat oil in a pressure cooker over medium heat. When hot, add the cardamom, bay leaf, cinnamon, curry leaves and onion, fry until the onion turns golden brown.

Add the ginger garlic paste and tomatoes and cook until the raw smell disappears and tomatoes turn mushy.

Add the chicken, all the spice powders, water and salt.Saute well for about 3 minutes. Cover and let it cook in a medium flame for 3 whistles.

Once the pressure is released, open the lid, at this stage the curry will be little watery. Switch on the flame to medium heat and let it simmer for 5 minutes or until the curry has thickened.

Add the coconut milk and coriander leaves. Mix well, taste for seasoning and add more salt if needed.

Serve hot.

Happy Diwali!

noreply@blogger.com (Sathya Sankar) — Tue, 25 Oct 2011 23:52:00 PDT

Wishing everyone a very happy and prosperous diwali!

Monday Poster!

noreply@blogger.com (Sathya Sankar) — Mon, 24 Oct 2011 09:17:00 PDT

Sunset at the Lagoon

Monday Poster!

noreply@blogger.com (Sathya Sankar) — Tue, 05 Jul 2011 10:02:00 PDT

4th of July Fire Works

A Birthday Cake

noreply@blogger.com (Sathya Sankar) — Sun, 19 Jun 2011 21:54:00 PDT

I made this cake for a Little Girl's first Birthday. Had so much fun making this cake.
The cake was an eggless vanilla sponge filled with layers of french vanilla buttercream and strawberry french vanilla buttercream and was covered with homemade marshmallow fondant. It was a two tier cake with four layers in each tier. Everything on the cake was edible. Everyone at the party loved the cake.

Fried Chicken

noreply@blogger.com (Sathya Sankar) — Thu, 19 May 2011 12:44:00 PDT

Fried chicken can be prepared in so many ways and this is my version. It uses only simple ingredients and can be prepared in no time.

Ingredients:

5 no chicken drumstick
1 egg
2 T light soy sauce
1 T all-purpose flour or maida
1/2 T corn starch
1 t pepper powder
2 t chili powder
1/2 t all-spice powder ( optional )
1/2 t ginger garlic paste
salt, to taste
oil for deep frying

Method:

Wash the chicken, make small slits and keep aside.

In a separate bowl, beat the egg until frothy. Add soy sauce, flour and corn starch,
mix well.

Mix in chili powder, all-spice powder, pepper powder and ginger garlic paste. Make sure all the ingredients are mixed well into a smooth marinade.

Check for salt, be careful while adding salt, as soy sauce already has salt in it.

Add in the chicken pieces one by one and mix well to coat the marinade.

Keep it refrigerated for 2 to 3 hours.

Heat oil in a heavy bottom pan, fry the drumsticks until golden brown and crisp on the outside and soft and juicy on the inside.

Serve with a sauce of your choice.

Monday Poster!

noreply@blogger.com (Sathya Sankar) — Mon, 09 May 2011 10:51:00 PDT

The Jet......

Masale Bhaat - For Maitri

noreply@blogger.com (Sathya Sankar) — Tue, 03 May 2011 16:52:00 PDT

Priya of Mahro Rajasthan's Recipes and Reshmi of Rasoi came up with the wonderful idea of starting a friendship chain in USA and CANADA for food bloggers and non-food bloggers and hence was born Maitri. To know more about maitri and be a part of it click on the banner right side.

Masale Bhaat is a maharashtrian rice dish usually made during the weddings. This is the marathi version of our vegetable pulao which is very spicy and flavourful.The reason i made masale bhaat for maitri was the mystery ingredient. Rajee Mani of Everyday Cooking was the wonderful lady matched with me for maitri, she sent me a package consisting of beautiful place mats, a card and the mystery ingredient. When i first looked in to it i thought it was some kind of masala powder and my guess was either biryani masala or five spice powder. I mailed rajee and it was a no, so i asked rajee to reveal the ingredient. She mailed me saying that it was Goda Masala, a popular spice blend widely used in maharashtrian dishes. Goda Masala is made with a mix of many spices that includes coconut, just a spoonful adds so much flavour to the dish.
Thanks Rajee for introducing me to Goda Masala and the wonderful gifts!

My job next was to cook a dish that has Goda Masala and blog about it. Since this was the first time i have heard about or seen Goda Masala it was hard to cook a dish with it. I found this Masale Bhaat at Madhura's recipes and made few changes to the original recipe.

Masale Bhaat : adapted from madhura's Recipes
serves 2 - 4

Ingredients

1 1/2 cups basmati rice, washed and soaked in water for 20 minutes
1 cup vegetables of your choice
1 large onion, chopped
1 tomato, chopped
2 green chilies, halved
1 tsp ginger garlic paste
2 t red chili powder
1 t turmeric powder
1 T goda masala
2 T roasted peanuts
1 bayleaf
salt, to taste
2 1/2 cups water
oil
ghee

To dry roast and powder

2 t coriander seeds
1 t cumin seeds
1 inch piece cinnamon stick
3 cloves

Method

Heat oil and ghee in a pan, add bayleaf, green chilles and onion, saute until onion changes color. Add ginger garlic paste and saute for a minute.

Add turmeric powder, red chilli powder, goda masala and the roasted masala powder, mix well for a minute.

Add the vegetables, salt , sprinkle some water and cook for 5 minutes.

Mix in the rice along with tomato, peanuts and water, check for salt. Bring it to a boil and cook on high heat for 5 minutes. Close the lid and cook on a low flame for another 10 minutes or until the rice is done.

Mix gently, serve hot with raita.

For Goda Masala recipe visit Madhura's Recipe

Monday Poster!

noreply@blogger.com (Sathya Sankar) — Mon, 02 May 2011 01:53:00 PDT

pretty pink.........

Vegetable Chow Mein

noreply@blogger.com (Sathya Sankar) — Wed, 27 Apr 2011 17:30:00 PDT

Chow Mein is a Chinese term for a dish of stir-fried noodles. It is so versatile that you can prepare them in so many ways and you can never go wrong. Chow mein in the US is often made with onion, celery and some protein. It is also a very popular take-out item in many Chinese restaurant.

Ingredients:

1 package chow mein noodles
1 cup onion, thinly sliced
2 cups carrot, thinly sliced
2 cups carrot, thinly sliced
1 cup scallions, chopped
3 cloves of garlic, minced
3 t vegetable oil
2 t sesame oil
3 T soy sauce
2 T roasted red chilli paste
1 t rice wine vinegar
3 T hoisin sauce
1 t pepper powder
salt to taste

Method:

Cook the chow mein according to package instructions, drain and drizzle sesame oil, mix well and keep aside.

Mix all the sauces together along with pepper powder, salt and keep aside.

Heat oil in a wok or heavy bottom pan, add onion, garlic and fry. Add in the vegetables and stir fry on high heat until the vegetables are half done and crisp.

Add the noodles and the sauce mix, stir well to coat and check for salt.

Mix in the scallions and serve hot.

Monday Poster!

noreply@blogger.com (Sathya Sankar) — Mon, 18 Apr 2011 09:51:00 PDT

Spring.......

Moong Dal Halwa

noreply@blogger.com (Sathya Sankar) — Wed, 13 Apr 2011 10:32:00 PDT

Happy Tamil New Year Everyone! இனிய தமிழ் புத்தாண்டு நல் வாழ்த்துக்கள்!

Relish this classic moong dal halwa and enjoy your day!

adapted from Tarla Dalal
Ingredients
serves 4 to 6

1 cup split yellow moong dal / pasiparuppu
1 cup warm milk
3/4 cup sugar
1 cup warm water
3/8 cup or 6 T ghee
1 t cardamom powder
few saffron strands, dissolved in warm milk
1/4 cup both cashews and raisins

Method

Soak moong dal in water for 3 hours, drain and grind it into a smooth paste using very little water.

Roast cashews and raisins in a little ghee and keep aside.

In a Non-stick pan heat the remaining ghee and stir in the moong dal paste on a very low heat until golden brown.

Add in the warm milk and warm water and stir continuously until all the moisture is absorbed and the dal is cooked.

Now add the sugar and cook until the ghee separates.

Add the saffron and cardamom powder and mix.

Garnish with cashews and raisins and serve.

Monday Poster!

noreply@blogger.com (Sathya Sankar) — Sun, 10 Apr 2011 20:40:00 PDT

flying high.......

Mushroom Biryani

noreply@blogger.com (Sathya Sankar) — Wed, 06 Apr 2011 00:37:00 PDT

This is an easy breezy south indian style biryani made with less ingredients and a simple process. I used shitake mushrooms, you can use any type of mushroom you like.

Ingredients

2 cups basmati rice, washed and soaked for 10 minutes
2 cups shitake mushrooms, cleaned
1 large onion, thinly sliced
2 large tomatoes, chopped
2 t ginger garlic paste
1 cup both mint and cilantro
2 green chilies, slit
1 1/2 t chili powder
2 t coriander powder
1 t turmeric powder
1/2 t cumin powder
3 cardamom pods
2 cloves
1 inch piece cinnamon
1 bayleaf
1 star anise
oil and ghee
salt to taste
3 cups water

Method

Heat oil and ghee in a pressure cooker, add bayleaf, cardamom, cloves, star anise, cinnamon and fry. Add the onions and saute till the onions are soft, add ginger garlic paste and saute, now add in the mint and cilantro leaves and fry.

Add the tomatoes along with little salt and saute till they become soft and mushy.
Add mushrooms and all the spice powders, mix well and saute till all the water from mushroom is evaporated.

Now add the rice and fry for a minute to coat with all the masala. Add the required water and salt. Close the lid and put on the whistle when the pressure comes.
Allow it to on a medium heat for one whistle and switch off. Wait for the pressure to settle down, open the lid and mix gently.

Serve hot with onion raita!

Monday Poster!

noreply@blogger.com (Sathya Sankar) — Mon, 04 Apr 2011 10:02:00 PDT

San Francisco Downtown

Lamb Pirattal ( Lamb Dry Curry )

noreply@blogger.com (Sathya Sankar) — Wed, 30 Mar 2011 19:24:00 PDT

Lamb pirattal is a very simple and quick dish that can be made in no time and also it tastes so good with rice or rotis.

Lamb Pirattal
serves 2

1lb Lamb, cubed
1 large tomato, chopped
1 large onion, chopped
2 green chilies, slit lengthwise
1 T oil
3 cardamom pods
2 cloves
1 inch piece cinnamon
1/2 t cumin seeds
1/2 t fennel seeds
1 t chili powder
2 t coriander powder
1/2 t turmeric powder
2 t ginger garlic paste
salt

Method

Heat oil in a pressure cooker,add in the cardamom, cinnamon, cloves, cumin, fennel and fry.Add the green chilies and onion, saute till they become soft.

Add the ginger garlic paste and saute well, once they start sticking to the pan,
mix in the tomatoes and saute well till they become mushy and all the water is evaporated.

Add the lamb pieces and mix well,now add the spice powders, salt and mix the lamb well to coat with all the spices. Add a cup of water and bring to a boil.

Close the lid and pressure cook for 3 whistles.Once the pressure is released open the lid and reduce the remaining liquid on a medium heat until the lamb becomes dry.

Garnish with chopped coriander leaves and serve.

Monday Poster!

noreply@blogger.com (Sathya Sankar) — Mon, 28 Mar 2011 09:42:00 PDT

Cleopatra.....

Joojeh Kabob and Steamed Saffron Rice

noreply@blogger.com (Sathya Sankar) — Wed, 23 Mar 2011 11:06:00 PDT

Joojeh Kabob is a Persian Chicken kabob that is usually grilled in a charcoal grill and served over a bed of Steamed saffron rice . The Chicken is marinated in a yoghurt based sauce . Overnight marination results in more juicy and flavorful kabobs. Since i don't own a charcoal grill, i grilled the kabobs in oven. They turned out perfect and very moist.

Joojeh Kabob
serves 2

2 chicken breasts, cut into cubes
1/2 C thick yoghurt
1/2 C grated onion
1/4 C olive oil
juice 1 lemon
salt, to taste
pepper
pinch saffron, powdered

wooden skewers, soaked in water

Marinate the chicken with all the ingredients given above. Refrigerate overnight.
Preheat oven to 350F. Line a baking tray with aluminium foil.
Skewer the chicken and place the skewers on the baking tray.
Bake for 25 to 30 minutes, turning once in between.

Steamed Saffron Rice
Serves 2

1 C basmati rice
3 C water
salt, to taste
2 T butter
pinch saffron, dissolved in warm water

Wash rice in running tap water until the water is no longer cloudy.Soak rice in 2cups of salted water for 15 minutes.
Heat 1 cup of water in a saucepan and bring to a boil, add rice along with the salted water and
cook until rice is soft.
Drain immediately and rinse the rice with cold water to wash of the extra salt.
Heat butter in a saucepan, add rice and mix well. Close the lid and let the rice steam on the lowest heat for 5 minutes.
Add the saffron water, fluff with fork and serve.

Serve the kabobs over a bed of saffron rice along with grilled tomatoes and cucumber-mint raita!

Monday Poster!

noreply@blogger.com (Sathya Sankar) — Mon, 21 Mar 2011 09:32:00 PDT

blossoming pink tulips

A Win...

noreply@blogger.com (Sathya Sankar) — Mon, 07 Feb 2011 17:30:00 PST

DOES MY BLOG LOOK GOOD IN THIS ( DMBLGIT ) is a monthly food photography event hosted every month by bloggers. This month's event was hosted by Katherine of A Girl in Madrid. My Butterless Rum Fruit cake picture has been selected as a winner in the Edibility category. You can find all the info about DMBLGIT here

Butterless Rum Fruit Cake

noreply@blogger.com (Sathya Sankar) — Fri, 24 Dec 2010 16:59:00 PST

Merry Christmas everyone !

Lately i have been busy baking cakes and cookies for the special day ! This year i made lots of sugar cookies and cake pops for my daughter's school party. sugar cookies were decorated with royal icing. Recently i received a copy of Cake Pops by bakerella. It was an amazing book with lots of fun ideas for making cake pops.
For the fruit cake i made a butterless recipe with rum. The cake was very moist and tasted delicious !

Ingredients:

2 1/2 cups golden raisins
2 cups raisins
1 1/2 cup currants
3/4 cup vegetable oil
1/2 cup dark rum
1/2 cup orange juice
1 cup light brown sugar
2 tbs honey
1/2 tsp baking soda
1 tbs orange zest
4 eggs, lightly beaten
1 1/2 cups all-purpose flour
1/2 cup self-raising flour
1 tsp ground ginger
1 tsp ground cloves
1 tsp ground cinnamon
1/2 tsp nutmeg
1/4 cup jam of your choice
1/4 cup blanched whole almonds ( optional )

Method:

Preheat the oven to 300F. Grease a 8 in round baking tin and line it with parchement on all the sides and in the bottom.
Combine the dried fruit, oil, rum, orange juice, sugar and honey in a large saucepan and stir over medium heat until the sugar has dissolved. Bring to a boil and reduce the heat and simmer, covered over low heat for 10 minutes. Remove from heat and cool down to room temperature.
Stir in the zest, eggs, sifted flours, baking soda and spices.
Spread the mixture into the prepared tin and smooth the surface, then arrange the almonds over the top of the cake.
bake for 2 hours 15 minutes or until a skewer inserted into the center of the cake comes out clean. Allow to cool in the tin.
Heat the jam in a saucepan over low heat for 3-4 minutes, or until runny. Brush the top of the cake with the jam.
Wrap the cake in foil and keep it airtight until decorating or cutting.

Fruit cake tastes better if prepared atleast few weeks in advance .

They can be fed alcohol by inserting holes with a skewer and pouring in brandy or rum.
Fruit cakes can be refrigerated for up to 3 months.

Wishing everyone a Merry Christmas and a Happy NewYear !