Last month I started a batch of cherry brandy because somebody gifted us a few kilos of over ripe cherries.
Yesterday I strained of the liquid and pressed most of the pulp into the
flagon and I have all this spirit infused cherry pulp here.
I'm hosting a birthday party here on Saturday and I have a fruit mix in
the freezer, apples and black cherries. Come Saturday morning I am going
to mix this alcohol laden cherry pulp into the apple/cherry mix and top
it with a gluten free almond crumble mix and serve it warm.
I didn't bake a cake this Christmas or do a plum pudding so I've baked a
rich fruit cake using the marinated fruit that was soaking for that.
I'll do a simple Sherry trifle and as I'm using the punch bowl for the
Trifle I think I'll make up some little chocolate cups, but rather than
use ordinary dark chocolate I've just made a thick rum flavoured syrup
using my favourite cheap dark cocoa powder. Saturday morning I'll teach
the 11YO how to do a rum sabayon in the mixing machine and by dinner
time they will be set.
The other sweet thing will be the BBQ sauce for the Bourbon marinated
chicken thighs cooked on the grill, but that's mainly onions, black
sugar, ripe tomatoes and chillies with the marinade added in at the last
minute.
I like to cook but I'm glad I no longer do it professionally.
Now a question; somebody here has mentioned using sweet potatoes to
thicken Japanese plum sauce; has anybody tired it in BBQ sauce?