Grazing with Gary: Fruit cake – a Christmas in July encore

I know Christmas in July is over, but this week we have an encore because I have to do my traditional Christmas fruit cake rant. Yes, I am not a lover of fruit cake but when you make your own you can select what you want to use in your cakes. I suggest making your fruit cake in the next month or so and keeping the brandy bath going for a few months. This will make the best boozy fruit cake you have ever had. The last two recipes are for my friends Natalie and Kristen, who are gluten free and keep looking for gluten-free things. So, the next recipe is for gluten-free peanut butter fudge. Now, if they have followed my directions for making vanilla, they will have no problem making these recipes. Maybe next week we will revisit making vanilla from scratch. There is still time to make it for the holidays. Last, we end our Christmas in July recipes with thumbprint cookies that are dairy free and gluten free and are very good to eat. It is now safe to start your fall decorating and planning. Happy Cooking!! Christmas Fruit Cake Ingredients · 1 cup golden raisins · 1 cup currants, (or prunes snipped into tiny pieces) · 1/2 cup each dried cranberries, blueberries, cherries and apricots (chop the apricots into pieces) or a total of 2 cups dried fruit · Zest of one lemon, (microplaned) · Zest of 1 orange · 1/4 cup minced crystallized ginger · 1 cup gold rum (non-alcoholic version: 1 oz (2 tablespoons) rum extract and 7 oz water) · 1 cup granulated sugar · 5 oz unsalted butter, (1 1/4 sticks) · 1 cup unfiltered apple juice, (orange juice works well here, too) · 4 whole cloves, ground (or 1/8-1/4 teaspoon ground) · 6 allspice berries, ground (or 1/4 teaspoon ground) · 10 peppercorns, ground fresh (or 1/4 teaspoon ground) · 1 teaspoon ground cinnamon · 1 teaspoon ground ginger · Several gratings fresh nutmeg (or 1/4 teaspoon ground) · 2 teaspoons kosher salt · 1 3/4 cups all-purpose flour · 1 teaspoon baking soda · 1 teaspoon baking powder · 2 large eggs · 1/4-1/2 cup pecan halves, (optional) · Brandy for basting/spraying (omit for non-alcoholic version. Just wrap the cake while still warm to keep it moist and store in the fridge until you're ready to eat it/gift it) Instructions 1. At least a day before, soak the raisins, the rest of the dried fruit, the crystallized ginger and the zests in golden rum (or water and rum extract). You can do this in a zip-top bag if you want. Shake the bag occasionally. 2. When you're ready to bake, preheat the oven to 325F and then dump the contents of the zip-top bag, including any liquid, into a 3 1/2-quart saucepan (or similar size. Don't go buy a new pan). 3. Add the sugar, butter, juice and spices (The Beloved grinds the cloves, allspice, pepper and salt together with a mortar and pestle. He wanted me to tell you that.) and bring to a boil. Turn the heat down and simmer for 10 minutes. 4. Remove the pan from the heat and let it cool for 30-45 minutes. 5. Whisk the flour, baking soda and baking powder into the fruit mixture, combining it quickly with a wooden spoon. 6. Stir in the eggs thoroughly, one at a time. 7. Pour/scrape the batter into your prepared pan/pans, smooth the top and press on the optional pecans (in a design or not). 8. Bake until a toothpick inserted in the center comes out clean. You're looking for an internal temperature of 200F. This will take about an hour or a bit longer, so test at an hour and go from there. 9. Remove cake from oven and liberally brush the top with brandy. 10. Once the cake has cooled completely, turn it out of the pan and put it in an airtight container. Brush or spray it well with brandy every 2 or 3 days and let it age for at least 2 weeks or up to pretty much forever. 11. Enjoy toasted and spread with cream cheese as we do. So delicious! Gluten-free peanut butter fudge Ingredients · 1 cup creamy peanut butter · 1 cup (2 sticks) butter (salted and unsalted work) · 2 teaspoons gluten-free vanilla extract · 4 cups powdered sugar · 1/4 teaspoon salt (omit if using salted butter) Instructions 1. Line an 8-inch or 9-inch square baking pan with parchment paper. Leave enough at the top to help you remove the fudge from the pan after it has set. 2. Add the peanut butter and butter to a medium mixing bowl. Cover the bowl and microwave for a minute at a time, until the butter is melted. 3. Remove the bowl from the microwave and add the vanilla and salt. Stir until the mixture is well combined. Be careful, the bowl will be hot. 4. Add the powdered sugar and stir until completely combined. The fudge mixture will be thick and hard to stir. 5. Press the peanut butter fudge into your prepared pan, smoothing the top with the back of a spatula or spoon. Cover and chill for at least 6 hours or overnight. 6. To cut the fudge, lift the parchment paper with the fudge out of the pan and place it on a cutting board before cutting into squares. 7. Store in an airtight container in the refrigerator for up to a week. Store in the freezer for up to three months. Gluten-free, dairy-free thumbprint cookies Ingredients · 2 cups pecans · 3 tablespoons pure maple syrup (or honey) · 1/2 teaspoon gluten-free baking powder · 1/4 teaspoon salt · No sugar added strawberry preserves Instructions 1. Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside. 2. Place the pecans in a food processor and process for 1-2 minutes or until the pecans start to turn to butter. You should see the pecans near the bottom of the processor turn to pecan "butter." The pecans at the top of the processor should resemble pecan meal or pecan flour. 3. Add the maple syrup, baking powder and salt. Process for an additional 20-30 seconds or until your dough forms a ball. 4. Using a cookie scoop (or a tablespoon), scoop out cookie dough balls approximately 1 inch thick. 5. Place them on your parchment-lined cookie sheet 2 inches apart. Press the center with your thumb, or the back of a spoon, until you make a small crater. 6. Place 1/2 teaspoon of strawberry preserves in the center of each cookie crater. 7. Bake in the oven for 15 minutes. 8. Cool completely before removing from the cookie sheet. 9. Store in an airtight container at room temperature.