Saturday, July 20, 2019
Back to the Clinton Bailey Market
For a few years now, certain of my friends and I have had our eye on this recipe from The Joy of Cooking. It is Tutti Frutti!
It is also known as Brandied Fruit as this article states. And its real name is Rumtopf which in German means "Rum Pot."
"The Joy of Cooking" is a great go-to German cookbook. It is loaded with German recipes because the Rombauers who wrote it were German. Another thing I like about the Rombauers was Erma Rombauer was friends with the conductor George Szell. You have to figure that being into classical music on that level she knew who Leonard Pennario was. I like that in a person.
The Rombauers named their Rumtopf recipe Tutti Frutti Cockaigne, named for their summer home. They would attach that name "Cockaigne" to their favorite recipes.
That is something I hope is not being lost. In those formal old Gourmet magazines people would write in letters with their family recipes, or recipes they had come up with and loved and they would attach their last name to the recipe. For instance if I came up with a Rumtopf recipe of my own it would be Rumtopf Goldman.
That has a ring to it!
Today I went to the Clinton Bailey Market to shop for our Rumtopf.
I took a break in my shopping to sketch the fire station across the way. That is a picture of it up above! Other than that I shopped diligently.
I bought strawberries and raspberries and cherries and apricots. You are supposed to start with your liquor -- rum or brancy -- and then add these fruits one at a time as they come into season. It will be ready by Christmas. Although traditionally you are allowed to take a nip here and there starting on the first Sunday of Advent.
And so it begins.
Our friend Zach has come up with a crock for it so that is our green light. Zach found the crock at Clarence Antiques. He paid $40 for it. He is investing in Tutti Frutti!
The crock is with Zach and it is big and heavy and hard to move so I will have to get him the fruit. Meanwhile I tossed the strawberries with sugar and stored them gently in the fridge. The cherries can wait a day or two. They are stored carefully. They do not need to be pitted. That is what I read.
It is funny reading anything about how to make something like this because online recipes are all full of warnings. No one wants to trust in old science. They are always throwing in this or that complication and finally I said, you know what? People have been making this for centuries. It works. It is not rocket science. You do not have to be Wernher von Braun to make Rumtopf!
The one important thing is the fruit has to be perfect. That is what The Joy of Cooking said.
"Use only perfect fruit." We were all laughing about that.
I have a feeling the Rumtopf will be fine no matter what!