FRIENDSHIP BRANDY FRUIT STARTER
This version of fruit starter uses brandy, not yeast, just to get things started. This delightful concoction is used in cake mixes and served over ice cream or pound cake. It gets its name because you share it with friends so it makes a great gift in a pretty jar. You will need a place to keep a large jar at room temperature. It takes a couple of minutes daily for "care and feeding", but the smell alone is worth it! Possible substitutions or additions: fruit cocktail, apricots, mandarin oranges or pears. Finally found this version on www.CooksRecipes.com since my grown daughter, Kat is allergic to yeast. NOTE: Since this is fermented, this fruit is not for kids unless used in baking.
Provided by Kats Mom
Categories Quick Breads
Time 5m
Yield 6 cups, 24 serving(s)
Number Of Ingredients 5
Steps:
- TO START: Combine all ingredients in a clean, large glass jar.
- Stir gently with wooden spoon.
- Cover and let stand at room temperature for three weeks, stirring at least twice a week.
- Fruit is fermented when it is translucent.
- CARE AND FEEDING: Stir mixture daily.
- Every two weeks add one cup sugar and one cup of fruit and stir gently. Alternate fruits each time.
- Cover and let stand at room temperature at least three days before using.
- Do not add fruit more often than once every two weeks.
- Do not delay adding fruit for more than one or two days past schedule.
- IMPORTANT: To keep the starter going, retain at least three cups at all times.
- SHARING: Whenever you have more than six cups of fermented fruit, you may divide it into two portions, being sure there are at least three cups in each portion.
- Do this just before you would do a normal feeding.
- Feed each portion.
- Give one portion to a friend (with Care and Feeding directions) and keep one for yourself.
- Search on "friendship fruit" to find recipes that use this.
- There is also a Friendship Sourdough Starter (Recipe #647936) - yum!
FRIENDSHIP FRUIT STARTER
This is really two recipes in one - 6 cups of brandied fruit, and 2 cups of starter for the Thirty Day Friendship Cake.
Provided by HBIC
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time P21D
Yield 24
Number Of Ingredients 6
Steps:
- In a large glass jar, combine drained pineapple chunks, drained apricot slices, drained sliced peaches, drained maraschino cherries, brandy and sugar. Stir gently with wooden spoon. Cover and let stand at room temperature for 3 weeks, stirring at least twice a week. Drain and reserve the liquid - This liquid is your starter for the Thirty Day Friendship Cake.
Nutrition Facts : Calories 116.9 calories, Carbohydrate 20.8 g, Fiber 0.8 g, Protein 0.3 g, Sodium 1.8 mg, Sugar 16.6 g
BRANDED FRUIT STARTER
The starter is a yeasty, fruit mixture that adds flavor and moisture to a fruit-filled 'friendship cake.' The starter is allowed to ferment and 'grow' much like a sourdough starter. When working with the starter mixture, keep it at room temperature and covered, but not airtight. If you get tired of it, freeze it, then use later. You may substitute 2 cups of dried apples for the apricot halves. Cooking time does not include time to ferment the fruit. This recipe is from an old newspaper clipping. It is used to prepare Recipe #276412
Provided by MrsJ492
Categories Fruit
Time 10m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a clean, nonmetal bowl.
- Stir gently.
- Cover mixture and let it stand at room temperature for 3 weeks.
- Stir mixture two times per week.
- Serve fruit over ice cream or pound cake.
- Reserve at least 1 cup of starter mixture at all times.
- To replenish starter, add 1 cup sugar and one of the first 4 ingredients every 1-3 weeks, alternating fruit each time.
- Stir gently after adding fruit and sugar.
- Cover and let mixture stand at room temperature 3 days before using.
Nutrition Facts : Calories 235.5, Fat 0.1, Sodium 3.2, Carbohydrate 43.2, Fiber 1.7, Sugar 41.3, Protein 0.4
FRIENDSHIP FRUIT STARTER
If you must start from scratch for the Thirty Day Friendship Cake, here is the recipe to make your first batch of starter. This is a fruit-based starter as opposed to the common flour-based starter in Amish Friendship Bread. I received my first starter for this cake in 1992. It makes a wonderful, moist cake (actually, 2 cakes per batch) to feed a crowd; and has a tropical flavor to it. I was extremely grateful to find this recipe at allrecipes.com. I have found the starter to be quite forgiving. Don't start this if you will be gone for a week or two but it will survive if left unattended for a weekend or a few days... just keep counting and resume stirring when you return. Note: Prep time includes aging time for starter
Provided by luvinlif2k
Categories Quick Breads
Time P21D
Yield 2 cups starter and 6 c. brandied fruit
Number Of Ingredients 6
Steps:
- In a large glass jar, combine drained pineapple chunks, drained apricot slices, drained sliced peaches, drained maraschino cherries, brandy and sugar.
- Stir gently with a wooden spoon.
- Cover and let stand at room temperature for 3 weeks, stirring at least twice a week.
- Drain and reserve the liquid. This liquid is your starter for the "Thirty Day Friendship Cake".
Nutrition Facts : Calories 1392.5, Fat 0.6, SaturatedFat 0.1, Sodium 18, Carbohydrate 253.8, Fiber 9.7, Sugar 243, Protein 2.4
BRANDIED FRUIT STARTER
BRANDIED FRUIT STARTER This is a third variation of a multiday mix. This one is a fruit and is used for these recipes which will soon be posted on various groups on JAP. Recipes related to Brandied Fruit Starter Brandied Fruit Cobbler Brandied Fruit Cake Brandied fruit Custard Brandied Fruit Salad Brandied Fruit Smoothie
Provided by Stormy Stewart @karlyn255
Categories Fruit Sides
Number Of Ingredients 2
Steps:
- 1 (15 1/4 oz.) can pineapple chunks, drained 1 (16 oz.) can sliced peaches, drained 1 (17 oz.) can apricot halves, drained 1 (10 oz.) jar maraschino cherries, drained 1-1/4 c. sugar 1-1/4 c. brandy
- Combine all ingredients in a clean, non-metal bowl; stir gently. Cover and let stand at room temperature 3 weeks, stirring fruit twice a week. Serve fruit over ice cream or pound cake, reserving at least 1 cup starter at all times. Two is better
BRANDIED DRIED FRUIT
The complex layers of flavor that develop from combining dried fruit, citrus, spices and brandy are the reward for an investment of time. And time does most of the work in this recipe, which produces brandied fruit that you can use in an array of dishes and drinks: A two-day soak will get you a fine infusion, but go for the full 14 to extract notes from each component. The spices need time to bloom, and the dried fruit skins plump as they are infused, absorbing the citrus's bite and the brandy's warmth. Use the fruit mixture in scones, cocktails and braised lamb. Or stir the drained fruit into muffin or cake batter, toss with bulkier fruit like apples or pears for use as a filling for hand pies, or serve as a relish to accompany lamb, pork or chicken. As an added bonus, the fruit mixture keeps in the refrigerator for months. Store in an airtight container and avoid adding any moisture to the jar by using only dry utensils to serve.
Provided by Yewande Komolafe
Categories easy, project
Time P14DT15m
Yield About 5 cups
Number Of Ingredients 14
Steps:
- In a large bowl, combine the currants, cranberries, cherries, pears and apricots. Zest the orange and add the zest to the bowl. Add the lemon, ginger, anise seeds, black pepper, nutmeg, cinnamon and cardamom.
- Juice the orange and add the liquid to the bowl. Add the brandy and stir to combine. Transfer the mixture to a jar, cover and refrigerate. (If you don't have a jar that's large enough, keep the mixture in the bowl and cover with plastic wrap.) Allow the fruit to sit in the liquid for 2 to 14 days before using. The flavor of the fruit, spices and brandy will improve with time. At least once a day, turn the jar upside-down (or thoroughly stir the mixture if it's in a bowl) to make sure all the dried fruit gets coated in the brandied liquid. The mixture keeps in the refrigerator for months, stored in an airtight container.
BRANDIED FRUIT
Vary the ingredients to use your favorite or in-season fruit at its juicy best. Serve this over slices of pound cake or on its own as a light dessert. Prep time does not include standing timein refrigerator.
Provided by Barb G.
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Combine the fruit in a medium bowl.
- Stir together the orange juice and brandy in a measuring cup.
- Pour over fruit; cover and refrigerate for at least 2 hours or up to 6 hours before serving, enjoy.
BRANDIED HOLIDAY FRUIT
Make and share this Brandied Holiday Fruit recipe from Food.com.
Provided by PollyB
Categories Dessert
Time 15m
Yield 1 quart.
Number Of Ingredients 5
Steps:
- In a one quart jar pack peach halves, pineapple slices and cherries in layers adding about 1/4 cup sugar with each layer until the fruit reaches the neck of the jar.
- Pour in enough brandy to cover, stir and seal tightly.
- As fruit is removed, add equal amounts of fruit and sugar to the jar and enough brandy to cover.
Nutrition Facts : Calories 1677.3, Fat 1.1, SaturatedFat 0.1, Sodium 55.7, Carbohydrate 439.2, Fiber 21.9, Sugar 408.4, Protein 6.8
BRANDIED-FRUIT TARTLETS
Use different cookie cutters or aspic cutters to create fun toppers for each of these dried-fruit tartlets, or cut decorative vents with a sharp knife.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Yield Makes 12
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring dried fruit and cider to a boil over medium-high. Reduce heat and simmer until liquid is almost absorbed, 8 minutes. Transfer fruit mixture to a food processor and pulse until finely chopped but not pasty. Transfer to a medium bowl and stir in pecans and brandy. (To store, transfer to an airtight container and refrigerate, up to 1 week.)
- Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to an 1/8-inch thickness. With a 3 1/2-inch cookie cutter, cut dough into 12 rounds, then press rounds into 12 standard muffin cups (dough should come 3/4 inch up sides). Divide fruit mixture among cups and brush edges with egg. With a 2 1/2-inch cookie cutter, cut remaining dough into 12 smaller rounds (reroll scraps if necessary). With lightly floured decorative cutters or a knife, cut out shapes from smaller rounds (or cut slits to vent). Place on tartlets, pressing lightly at edges to seal. Brush tops with egg and sprinkle with sugar. Freeze until firm, 10 minutes (or up to 1 day).
- Bake until tartlets are golden brown, 25 minutes, rotating pan halfway through. Let cool in pan, 5 minutes. Run a thin knife around each tartlet; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 329 g, Fat 18 g, Protein 4 g
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