Good Eats (1999–2012): Season 2, Episode 1 - It's a Wonderful Cake - full transcript
(Alton Brown)
EVERYBODY HERE?
YES.I'M HERE.
YES.
GOOD.
CHRISTMAS SHOW IDEAS...
SHARE WITH ME.
THE DEMOGRAPHIC SCENE
IS BIG ON CANDY CANES.
ALL THE FOCUS GROUPS...
YOU KNOW,
I THOUGHT WE'D AGREED
NOT TO USE THAT WORD.
CANDY CANES?
FOCUS GROUP.
MARCIA, WOW ME.
OKAY.
PICTURE FRANK LLOYD WRIGHT
GINGERBREAD HOUSES.
OH, KIND OF A
MARTHA-STEWART-
MEETS-BOB-VILA THING.
YEAH.
HEH, HEH... I DON'T
LIKE THAT.
MAD CHEF.
BûCHE DE NOEL
WOULD BE
PERFECT!
PERFECTLY FRENCH, YOU MEAN.
FRENCH... WHAT DO
YOU MEAN, FRENCH?
TEMPER, TEMPER...
IMBECILE, MORON!
"W," REPORT.
I HAVE A NEW VEGETABLE LATHE
THAT CAN CARVE A CARROT
INTO A REINDEER.
HMM, NICE,
BUT CHECK BACK WITH
ME AT HALLOWEEN.
MOMMY, MAKE MY DAY.
I DON'T SEE WHAT'S
WRONG WITH AN OLD
FASHIONED FRUITCAKE.
SAY, YOU HEARD THE ONE
ABOUT THE END OF THE WORLD?
EVERYTHING'S DESTROYED, AND
THERE'S NOTHING LEFT
BUT RATS, ROACHES AND A
GIANT PILE OF FRUITCAKE.
GUESS WHAT HAPPENS?
WHAT?
THEY ALL STARVE TO DEATH!
HA, HA, HA, HA.
WHO IS THIS?
I'M YOUR NEW INTERN, SIR.
WERE!
FRUITCAKE...
TRADITIONAL, MULTI-ETHNIC,
HISTORICAL,
HOLIDAY THROUGH AND THROUGH.
I LIKE IT.
AND IT'S AS EASY AS
FALLING OFF A LOG.
THE "GOOD EATS" DATABASE
SHOWS HUNDREDS OF RECIPES.
TECHNIQUES ARE ALL
OVER THE PLACE.
CLEARLY IT'S TIME TO SET
THINGS STRAIGHT... ALL RIGHT.
LISTEN UP, PEOPLE... WHAT
WE NEED IS A GREAT CAKE
THAT STILL MAKES GOOD SENSE.
R AND D, I WANT YOU TO
GET ON THIS RIGHT AWAY.
COME ON, PEOPLE... THESE
SHOWS DON'T MAKE THEMSELVES!
AH, YOU HUNG UP ON
EVERYBODY, BIG SHOT!
OH, BOTHER.
DARK AND DENSE...
LIGHT AND FLUFFY...
BRANDY-SOAKED OR ON THE WAGON...
ALL FRUITCAKES HAVE THEIR
ROOTS IN RELIGIOUS RITUAL.
IN ANCIENT EGYPT,
FRUIT-LADEN BREADS
WERE OFTEN BURIED
ALONGSIDE THE DEAD,
LIKE POSTMORTEM POWER BARS.
THE ANCIENT GREEKS ACTUALLY
CALLED THEIR FRUITCAKES
FOOD OF THE GODS,
WHILE ROMAN RELIGIOUS
FESTIVAL CAKES,
PACKED WITH POMEGRANATES,
RAISINS AND PINE NUTS,
EVENTUALLY EVOLVED INTO
THE LIGHT-GOLDEN FRUITCAKE
WE KNOW TODAY AS PANFORTE.
DID YOU KNOW THAT
PANFORTE WAS THE
FAVORITE TRAIL FOOD
OF THE ITALIAN
CRUSADERS?
THIS I DID NOT KNOW.
BUT THEN, I'M NOT A
NUTRITIONAL ANTHROPOLOGIST,
AM I?
NO... YOU'RE NOT,
BUT I AM!
HEY!
OKAY, SO HOW IS IT
THAT MEDIEVAL K RATION
BECAME YULETIDE TRADITION?
WELL, WHAT AMERICANS
CALL FRUITCAKE
COMES FROM THE OLD
ENGLISH PLUM PUDDING.
PLUM REFERS TO ANY
KIND OF DRIED FRUIT,
AND PUDDING IS A
WAY OF BOILING
OR STEAMING A CAKE
AND THEN WRAPPING
IT UP IN CLOTH.
TELL ME SOMETHING...
IS THERE ANYTHING THOSE
PEOPLE WON'T BOIL?
WELL, ONLY CASTLES
HAD OVENS,
SO REGULAR PEOPLE
HAD TO DO ALL THEIR
COOKING IN POTS.
SO THEY'D COOK THE
CAKE IN A POT,
AND THEN THEY'D WRAP
IT UP IN A CLOTH
THAT WAS SOAKED IN BRANDY
OR SOME OTHER WINE.
THEN THEY'D PUT
IT INTO A TIN,
AND THEY'D LET IT
RIPEN FOR MONTHS
OR EVEN YEARS.
LIKE PUTTING DOWN
A GOOD BORDEAUX.
BUT I DON'T UNDERSTAND
WHY ALL THE FUSS.
WELL, IT WAS A FORM
OF PRESERVATION.
THEY DIDN'T HAVE
FREEZING OR CANNING.
AND FRUITS AND NUTS
ARE BOTH NUTRITIOUS,
BUT THEY SPOIL
PRETTY QUICKLY.
AND THEY FOUND THAT IF THEY
WOULD COOK THEM INTO A CAKE
THAT WAS VERY DENSE AND
SOAKED WITH ALCOHOL,
IT WOULD KEEP THEM FRESH
FOR A LONG, LONG TIME...
EXCUSE ME... LOOK
AT THAT TREE.
SO IN OTHER WORDS,
FRUITCAKE'S KIND OF A...
NUTRITIONAL SAFETY
DEPOSIT BOX.
EXACTLY.
BUT THAT DOESN'T EXPLAIN
WHY THERE'S ONE IN MY
STOCKING YEAR AFTER YEAR.
WELL, KIND OF COMPARE
IT TO A CHRISTMAS TREE.
WHY DO WE TAKE A
TREE AND PUT IT IN
OUR LIVING ROOM
YEAR AFTER YEAR?
IT'S A MATTER OF
CULTURAL SIGNIFICANCE.
OVER THE YEARS,
FRUITCAKES TOOK ON
GREAT SYMBOLIC MEANING.
THEY CAME TO STAND
FOR GOOD LUCK
AND FOR FERTILITY.
IN FACT, DID YOU KNOW
THAT THE TYPICAL ENGLISH
WEDDING CAKE
IS A FRUITCAKE,
SYMBOLIZING FERTILITY?
THEY EVEN SAY
THAT IF A BRIDESMAID
TAKES A PIECE OF
WEDDING CAKE,
PUTS IT UNDER
HER PILLOW,
THAT NIGHT SHE
WILL DREAM OF
HER HUSBAND-TO-BE.
VERY ROMANTIC.
A LITTLE CRUMBY MAYBE,
BUT ROMANTIC.
SO HOW DO YOU LIKE
YOUR FRUITCAKE?
WHEN IT COMES
TO FRUITCAKE,
DID YOU EVER HEAR ABOUT
THE STORY ABOUT THE END
OF THE WORLD,
AND THERE'S NOT GOING
TO BE ANYTHING LEFT
BUT RATS AND ROACHES
AND FRUITCAKE?
I HEARD THAT ONE.
AREN'T YOU GONNA HELP ME
TAKE MY TREE TO THE CAR?
HAVING PONDERED CLOSE
TO A HUNDRED RECIPES,
WE'VE COME TO SOMETHING
OF A REVELATION...
A FRUITCAKE IS LIKE
A STEREO SYSTEM.
YOU CAN PLAY LOOSE AND
EASY WITH THE INGREDIENTS,
BUT IN THE END THE
OVERALL QUALITY
WILL NEVER EXCEED THAT OF
THE WEAKEST COMPONENT.
SO IF YOUR FRUIT, NUTS OR
SPICES AREN'T QUALITY,
IT WON'T MATTER IF YOU SOAK THE
WHOLE CAKE IN CENTURY-OLD RéMY,
IT'LL STILL BE A DOORSTOP.
THE GOOD NEWS IS THAT
NEXT TO INSTANT BROWNIES,
FRUITCAKE MAY BE THE EASIEST
THING YOU'LL EVER BAKE.
HEY, GATHERING THE INGREDIENTS
IS MOST OF THE WORK,
AND THAT'S NO WORK AT ALL.
NOW OUR FREE RANGE FRUITCAKE
BYPASSES TOOTHACHINGLY SWEET,
NUCLEAR GUMMY FRUITS,
IN FAVOR OF THE HONEST
FLAVORS OF DRIED FRUITS.
NOW WE'RE GONNA NEED A CUP
OF BOTH GOLDEN RAISINS
AND CURRANTS.
GOLDEN RAISINS ARE MADE FROM
THOMPSON SEEDLESS GRAPES,
LIKE REGULAR RAISINS,
ONLY THEY'RE NOT LEFT
TO DARKEN ON THE VINE.
CURRANTS, AS OPPOSED TO
THE GOOSEBERRY COUSIN OF
THE SAME NAME,
ARE ACTUALLY THE DRIED VERSION
OF THE TINY ZANTE GRAPE.
NOW WE'RE ALSO GOING TO
NEED A HALF-CUP OF EACH
OF DRIED CRANBERRIES,
CHERRIES, BLUEBERRIES
AND DRIED APRICOTS.
NOW MOST DRIED FRUITS,
ESPECIALLY THOSE WITH YELLOW
OR ORANGE FLESH, ARE
TREATED WITH SULFITES,
WHICH STABILIZE THE COLOR AND
STAVE OFF MICROBIAL ATTACK.
NOW DESPITE THE SCARY NAME,
SULFITES ARE CONSIDERED SAFE,
SINCE OUR BODIES METABOLIZE THEM
AND TOSS THEM OUT WITH THE
DISHWATER, IF YOU GET MY DRIFT.
BUT SOME FOLKS, ASTHMATICS
IN PARTICULAR,
CAN SUFFER ALLERGIC
REACTIONS TO SULFITES.
NOW THE LABELING LAWS IN THIS
COUNTRY ARE PRETTY STRICT,
SO IF YOU KNOW YOU'RE
SULFITE-SENSITIVE,
JUST CHECK THE PACKAGE.
IT'LL BE THE LAST
THING ON THERE.
OH, BY THE WAY, THE ONLY
CANDY PRESENCE ON OUR RECIPE
IS A QUARTER-CUP OF
CANDIED GINGER.
FRUITCAKES OF YORE
INCLUDED ALCOHOL FOR ITS
PRESERVATIVE POWERS.
NOW OUR CAKE MAY NOT BE
HEADED FOR LONG-TERM STORAGE,
BUT ALCOHOL STILL HAS
SEVERAL ROLES TO PLAY,
WHICH IS WHY OUR FOUR
CUPS OF DRIED FRUIT--
ALONG WITH 1/4 CUP
OF CANDIED GINGER
AND THE CHOPPED ZEST OF
ONE LEMON AND ONE ORANGE--
WILL BE SPENDING THE NIGHT
IN ONE CUP OF GOLD RUM.
NOW BESIDES REHYDRATING
THE FRUIT,
THE RUM WILL LIBERATE ALCOHOL-
SOLUBLE FLAVOR COMPOUNDS
THAT ARE LOCKED AWAY IN THERE.
IF YOU'VE EVER SEEN A
TOMATO SAUCE RECIPE
WITH VODKA IN IT,
SAME PRINCIPLE.
NOW IN THE FINISHED CAKE,
THE ALCOHOL WILL
INTENSIFY FLAVORS
BY CARRYING AROMAS FROM
THE MOUTH UP TO THE NOSE.
DON'T FORGET...
SMELL IS HALF OF TASTING.
NOW IF OVERNIGHT
IS NOT AN OPTION,
JUST PUT EVERYTHING IN
A MICROWAVE SAFE BOWL
AND NUKE IT ON HIGH FOR
ABOUT FIVE MINUTES.
THE RESULTS WON'T BE
EXACTLY THE SAME,
BUT YOU'LL GET CLOSE.
TIME TO GO NUTS.
A GOOD FRUITCAKE
IS AS NUTTY AS...
WELL, THERE YOU GO.
BUT FUNNILY ENOUGH, MY
FAVORITE FRUITCAKE FODDER--
PECANS--AREN'T TRUE NUTS.
THEY'RE MEMBERS OF
THE HICKORY FAMILY,
WHICH MAKES THEM DRUPES,
A DRUPE BEING A FLESHY FRUIT
CONTAINING A SHELL ENCASED
SEED OR COTYLEDON.
NOW IN THE CASE OF PECANS,
WE WAIT UNTIL THAT
FLESHY PART FALLS AWAY,
AND THEN WE HARVEST THE SHELL,
WHICH WE CRACK OPEN TO GET
THE SEED OR COTYLEDON.
IN OTHER DRUPES HOWEVER--
MANGOES, PEACHES, CHERRIES--
IT'S THE FLESH WE'RE AFTER.
WE THROW THE SEEDS AWAY.
AND WHEN IT COMES TO
BLACKBERRIES AND RASPBERRIES,
WHICH ARE JUST LITTLE, KIND
OF, CLUSTERS OF DRUPES,
WE EAT THE WHOLE THING.
OF COURSE, THE ONE
DRAWBACK TO DRUPES
IS THAT THEY CAN BE
KIND OF HARD TO GET TO.
stupid thing.
WHAT ARE YOU DOING?
WELL, I'M TRYING TO
OPEN THIS STU...
YOUR NUT, PROBABLY.
YEAH... FATHER, SON...
YOU MUST BE THE
ELLIS BOYS, RIGHT?
YES.
YEAH, HEY, HOW
ARE YOU DOING?
I WASN'T GONNA KEEP
THESE... IT'S JUST
RESEARCH, REALLY.
HOW DO YOU OPEN
THESE DARN THINGS?
WELL, YOU JUST WORK ON
IT A LITTLE BIT THERE.
WHAT IS THAT?
THAT'S A SHELLER...
A HAND SHELLER.
WHERE DO YOU GET
THAT KIND OF THING?
OH, YOU CAN GET THEM AT
THE LOCAL HARDWARE STORE.
A HARDWARE STORE, YEAH?
ALL RIGHT... WELL, I
GOTTA SEE ABOUT THAT.
WHO WAS THAT GUY?
UNLESS YOU'RE REALLY INTO NUTS,
SHELLING OUT $20 FOR
A GIZMO THAT DOESN'T DO
ANYTHING BUT SHELL NUTS
IS IN ITSELF NUTS.
NO, THE ONLY TOOL IN OUR KITCHEN
THAT GETS BY ON SINGLE DUTY
IS A FIRE EXTINGUISHER.
EVERYTHING ELSE... HA-HA!
HAS GOT TO MULTI-TASK.
THE WAY WE SEE IT,
IF YOU'RE ONLY GOING TO
MAKE FRUITCAKE ONCE A YEAR,
AND LET'S FACE IT,
MOST OF US ARE ONLY GOING TO
MAKE FRUITCAKE ONCE A YEAR,
YOU MIGHT AS WELL GO ALL OUT
AND SHELL YOUR OWN NUTS.
IT'S NOT THAT THERE'S
ANYTHING WRONG WITH SHELLED
AND BAGGED NUTS.
IT'S JUST THAT THESE
ARE A WHOLE LOT BETTER.
NOW SINCE WE'RE GONNA
BREAK THESE UP
BEFORE THEY GO INTO
THE FINAL CAKE,
I DON'T REALLY WORRY TOO
MUCH ABOUT GETTING THE
MEATS OUT WHOLE.
BUT WHAT YOU DO WANT
TO AVOID IS...
OH, OF COURSE IT'S
NICE WHEN IT HAPPENS.
YOU WANT TO AVOID GETTING
SHELLS IN THE NUTS.
NOT ONLY ARE THEY
INCREDIBLY BITTER,
BUT IN THE MOUTH, IT'S KIND
OF LIKE CHEWING ON SHRAPNEL.
NOW WHEN IT COMES DOWN
TO ACTUAL YIELDS,
IT REALLY DEPENDS ON
THE VARIETY OF PECAN.
BUT ON AVERAGE, YOU CAN COUNT
ON ABOUT 1 1/2 CUPS OF MEAT
FOR EVERY POUND OF SHELL NUTS.
NOW HOW MANY ARE YOU GONNA NEED?
WELL, WE'LL GET TO THAT... BUT
I HAVE TO ADMIT, PERSONALLY,
I NEVER SIT DOWN WITHOUT
CRACKING TWO POUNDS' WORTH.
NOW YOU'LL GET TEN TIMES MORE
FLAVOR OUT OF YOUR NUTS--
OR DRUPE SEEDS--
IF YOU TOAST THEM BEFORE
ADDING THEM TO THE CAKE.
BUT BEWARE... BECAUSE OF
THEIR HIGH FAT CONTENT,
THESE LITTLE BABIES
BURN QUICKER THAN...
ELVES ON MIAMI BEACH,
SO 300 DEGREES FOR 15 MINUTES.
THEN CHECK ON THEM--SHAKING--
EVERY TWO TO THREE
MINUTES THEREAFTER
UNTIL THEY REACH A
GOLDEN MAHOGANY COLOR.
AND REMEMBER, IF YOU
CAN SMELL NUTS--
OR DRUPE SEEDS--IN THE
KITCHEN, THEY'RE BURNED.
EVERYONE OWES SOMETHING
TO SPICES.
THE WORLD, FOR INSTANCE, OWES
ITS GEOPOLITICAL, CULTURAL
AND ECONOMIC SHAPE TO MAN'S
ETERNAL QUEST FOR SPICES.
A GOOD FRUITCAKE OWES
ITS DEPTH OF FLAVOR,
ITS HOLIDAYNESS, TO GOOD SPICES.
AS FOR US COOKS, WELL,
WE OWE IT TO SPICES
TO HANDLE THEM CORRECTLY,
STORE THEM CORRECTLY
AND ACQUIRE THEM FROM
REPUTABLE SOURCES,
LIKE PATTY ERD, HERE, WHO
RUNS THE SPICE HOUSE,
OUTSIDE OF CHICAGO,
WITH HER HUSBAND TOM.
HI, PATTY.
HI.
SO WHY SHOULD I BOTHER
BUYING WHOLE SPICES
WHEN I CAN BUY
EVERYTHING GROUND UP
AT THE GROCERY STORE?
BECAUSE THEN YOU HAVE
THE DEFINITE ADVANTAGE
OF BEING ABLE TO
GRIND YOUR SPICES--
RELEASING THEIR
ESSENTIAL OILS--
WHEN YOU WANT TO.
AND ALSO, YOU CAN STORE
THEM FOR LONG TERM,
FOR A PERIOD OF SEVERAL
YEARS, UNTIL YOU NEED
TO GRIND THEM.
OKAY.
SO ONCE THEY'RE GROUND,
IT'S LIKE A TICKING
TIME BOMB.
IT'S ALL OVER, RIGHT?
YEAH, SPICES...
THEN THEY'VE RELEASED
THEIR VOLATILE OILS, AND
THEY START TO DISSIPATE
IMMEDIATELY
AFTER GRINDING.
AND DOWN AT THE
GROCERY STORE,
THE STUFF THAT'S GROUND
UP IN THE TIN,
EVEN THOUGH IT'S IN AN
AIRTIGHT CONTAINER,
GENERALLY
SPEAKING, YEAH.
IT'S PRETTY MUCH OVER?
THE FDA DOESN'T PUT ANY
SHELF LIFE ON SPICES,
SO IN THE STORE IT'S
PROBABLY NOT VERY FRESH.
OKAY.
PATTY, YOU'VE BEEN KIND
ENOUGH TO SET UP EVERYTHING
THAT I NEED FOR
MY FRUITCAKE.
I'VE GOT CINNAMON, CLOVE,
GINGER, ALLSPICE,
BUT I CAN'T HELP BUT NOTICE
EVERYTHING IS WHOLE
EXCEPT THE CINNAMON...
HOW COME?
WHEN YOU BUY CINNAMON
STICKS IN THE STORE,
THEY'RE FROM INDONESIA, AND
THEY'RE A VERY LOW GRADE...
TOP PART OF THE CINNAMON TREE.
WHEN WE GRIND CINNAMON, WE
HAVE A LOWER PART OF THE BARK,
AND THAT'S WHERE THE REALLY
MACHO CASH OF CINNAMON BARK IS.
MACHO BARK!
THE MACHO BARK.
WE'LL SHOW YOU SOME
MACHO BARK LATER.
THAT'S ANOTHER SHOW.
OKAY.
CLOVES... THOSE ARE
ACTUALLY WHAT?
LITTLE SPIKY THINGS.
THEY'RE THE UNOPENED
BUD OF A CLOVE TREE.
WHEN THEY FLOWER THEY
PRODUCE A BEAUTIFUL
PINK FLOWER.
SO AS LONG AS IT STAYS
IN ITS DRIED FLOWER FORM,
THE FLAVOR'S PROTECTED.
YES.
IT'S PROTECTED FOR
SEVERAL YEARS.
NOW I DON'T THINK
MUCH OF AMERICA...
I KNOW I HAVEN'T BOUGHT
MY GINGER THIS WAY.
THAT'S A RHIZOME, RIGHT?
THAT'S A RHIZOME,
CORRECT.
THAT'S THE ROOT.
PEOPLE THINK IT'S
A ROOT, BUT IT'S
A RHIZOME.
WHY SHOULD I BUY
IT LIKE THIS,
OTHER THAN GROUND?
THERE'S SOME VERY
FINE-QUALITY GINGER
THAT THEY ONLY DRY
AND THEN THEY SHIP
IT ACROSS THE OCEAN.
THIS IS CHINA
NUMBER ONE GINGER.
IT'S THE TOP QUALITY OF
GINGER THAT YOU CAN BUY,
BUT IT CAN ONLY BE SOLD
DRY, BECAUSE IT CAN'T
MAKE THE TRANSPORT
OVER FROM CHINA TO HERE
IN ITS FRESH FORM.
THEY TAKE THE GOOD STUFF
AND THEY SAY "WE'RE
GONNA DRY THAT OUT."
YES.
A LOT OF PEOPLE DON'T
THINK ABOUT GRINDING
THEIR OWN GINGER,
BUT IT'S A VERY
SIMPLE THING TO DO.
YOU JUST USE A...
LIKE YOU WOULD DO
A NUTMEG GRATER.
YEAH, JUST LIKE THIS.
WOW, THAT IS GOOD.
FRESH!
HOW LONG WILL THAT
KEEP LIKE THAT?
IT WILL KEEP
YEARS LIKE THIS.
IF I KEEP IT
ALL SEALED UP.
YES.
AND YOU WANT TO GET
THEM IN AIRTIGHT
GLASS CONTAINERS.
THAT'S REALLY IMPORTANT.
SOME TYPE OF A MASON JAR?
A MASON JAR WILL
WORK JUST FINE.
BUT THE LESS AIR
THAT CAN GET AT THE
SPICES, THE BETTER.
SO AIR IS THE ENEMY?
AIR IS THE
ENEMY OF SPICE.
CAN YOU FREEZE
ANY OF THESE?
YES... YOU CAN FREEZE
ALL YOUR SPICES.
THE ESSENTIAL OILS,
THEY DON'T MIND?
NO, BUT YOU HAVE A
TENDENCY TO FORGET
THAT THEY'RE IN A LITTLE
THING IN THE FREEZER.
YOU'VE SEEN MY
FREEZER BEFORE.
THE FOUR WHOLE CLOVES AND
SIX ALLSPICE BERRIES
MAY NOT SEEM LIKE MUCH,
BUT YOU'VE GOT TO REMEMBER
THAT LIKE COFFEE,
WHOLE, FRESH-GROUND SPICES
ARE ABOUT TEN TIMES STRONGER
THAN IF THEY'D BEEN GROUND
AND JUST LEFT ON A GROCERY
STORE SHELF FOR SIX MONTHS.
SO THIS GOES STRAIGHT IN
ON TOP OF THE RUMMED FRUIT,
WHICH HAS MIRACULOUSLY
RELOCATED INTO A LARGE POT.
ADD TO THAT A
TEASPOON OF CINNAMON,
OR CASSIA IF YOU WANT
TO BE TECHNICAL,
AND A TEASPOON OF GROUND GINGER.
NOW AGAIN, I CAN'T
OVEREMPHASIZE
THAT YOU WANT TO USE THE
BEST SPICES YOU CAN FIND.
THEY'RE THE WHOLE
BACKBONE OF THE CAKE.
NOW ALSO, TEN TABLESPOONS
OF UNSALTED BUTTER...
THAT'S A STICK AND A QUARTER.
A CUP OF UNFILTERED
APPLE JUICE--
YOU CAN USE THE FILTERED
KIND IF YOU WANT,
BUT THE FLAVOR WON'T
QUITE BE AS DEEP.
AND LAST BUT NOT
LEAST, A CUP OF SUGAR,
WHICH ISN'T MUCH AT ALL.
I'LL BRING THIS TO A BOIL
OVER MEDIUM-HIGH HEAT.
AND AS SOON AS IT HITS A
BOIL, BACK OFF ON THE HEAT
AND BRING IT DOWN
JUST TO A SIMMER,
SO IT'S JUST BARELY BUBBLING.
BESIDES MELTING THE
BUTTER AND THE SUGAR,
THIS PERIOD'S VERY IMPORTANT
FOR FLAVOR DEVELOPMENT.
YOU'VE GOT ALL THOSE SPICES
AND ALL THOSE FRUITS,
AND THEY REALLY NEED TIME
TO DEVELOP AND MINGLE.
BESIDES, AT THIS POINT,
ALL THE FLAVOR THAT THIS
CAKE WILL EVER HAVE,
WITH THE EXCEPTION OF
THE NUTS, IS IN THIS POT.
SO DON'T UNDERDEVELOP IT.
LISTEN... HERE IT IS, OKAY.
WE'RE GONNA SEND THE
GINSU'S TO EMERIL, RIGHT?
BUT ON THE LITTLE "FROM"
THING ON THE LABEL,
WE'LL SAY IT'S FROM THE
IRON CHEFS... HEH-HEH!
IT'LL BE GREAT, HE'LL...
I HAVE TO GO.
ONCE 5 TO 10 MINUTES HAS PASSED,
GET THIS OFF THE HEAT
AND LET IT COOL DOWN
FOR ANOTHER 10 TO 15 MINUTES.
WHY THE REST?
WELL, WE'VE GOT DRY INGREDIENTS
TO ADD INTO THIS,
MOST OF WHICH IS FLOUR.
IF FLOUR HITS ALL
THAT HOT LIQUID NOW,
IT'S JUST GONNA GELATINIZE
INTO A BIG KIND OF GOOEY MASS.
LUMPS OF COAL MAY BE
OKAY AS CHRISTMAS GIFTS,
BUT LUMPS OF FLOUR ARE
NEVER FASHIONABLE.
NOW IF YOU DON'T REALLY WANT TO
FINISH THE BAKING RIGHT NOW,
THIS IS A GOOD PLACE TO STOP.
JUST LET THIS COOL TO
ROOM TEMPERATURE, COVER
AND REFRIGERATE.
IT'LL KEEP FOR TWO
TO THREE DAYS.
JUST MAKE SURE THAT YOU BRING
IT BACK TO ROOM TEMPERATURE
BEFORE YOU FINISH
BUILDING THE BATTER.
CAKE BATTERS COME
TOGETHER SMOOTHER
IF THE DRY INGREDIENTS ARE
SIFTED DIRECTLY INTO THE WET.
SO WE'RE GOING TO SIFT
IN 1 3/4 CUPS OF FLOUR,
1 1/2 TEASPOON OF KOSHER SALT,
ONE TEASPOON OF BAKING SODA
AND ONE TEASPOON
OF BAKING POWDER.
NOW WHILE THE SALT IS ENHANCING
THE FLAVOR OF THE FRUIT,
THE BAKING SODA
WILL BE NEUTRALIZING THE
OVERALL ACID OF THE MIXTURE,
WHICH WILL ALLOW
THE BAKING POWDER
TO DO WHAT IT DOES BEST,
WHICH IS MAKE CARBON
DIOXIDE GAS.
NOW BELIEVE IT OR NOT,
HOW YOU STIR AND
WHAT YOU STIR WITH
REALLY DOES MAKE A DIFFERENCE,
WHICH IS WHY I LIKE
THIS BIG, HONKIN',
MEDIEVAL WOODEN SPOON.
WHAT THIS DOES IS IT
ALLOWS YOU TO KIND OF
BRING THE CAKE TOGETHER
VERY, VERY QUICKLY.
AND THAT MEANS WE'LL
HAVE A DENSER,
RATHER THAN LIGHT AND AIRY CAKE.
WE MAY NOT BE MAKING
DOORSTOPS HERE,
BUT WE'RE NOT MAKING
ANGEL FOOD CAKE, EITHER.
NOW ENGLISH TRADITION HOLDS
THAT IN ORDER FOR A FRUITCAKE
TO BRING LUCK TO EVERYBODY
IN THE HOUSEHOLD,
ALL THE FAMILY MEMBERS HAVE
TO HOLD ON TO THE SPOON
WHILE STIRRING.
NOW AS SOON AS THE BATTER
STARTS TO COME TOGETHER,
IT'S TIME TO ADD TWO EGGS.
BUT ADD THEM ONE
AT A TIME,
MAKING SURE THAT
THEY'RE FULLY INTEGRATED
BEFORE THE NEXT ONE GOES IN.
THANK YOU.
NOW THE LAST THING TO GO IN
IS GOING TO BE THE NUTS.
YOU WANT TO ADD AT LEAST A 1/4
CUP OF TOASTED, CRUSHED PECANS,
BUT IF YOU'RE A NUT NUT LIKE ME,
YOU CAN GO AS HIGH AS A CUP
AND NOT DO ANY STRUCTURAL
DAMAGE TO THE CAKE WHATSOEVER.
IN THE GOOD OL' DAYS,
AT LEAST 1/3 OF EVERY
FRUITCAKE RECIPE
DEALT EXCLUSIVELY WITH
PAN PREPARATION.
THERE WAS THE INTRICATE
CUTTING OF WAXED PAPER
OR EVEN BROWN PAPER BAGS...
THEN EVERYTHING GOT GREASED.
IT WAS DISGUSTING--BUT NO MORE.
THIS RECIPE HAS BEEN FORMULATED
FOR A SINGLE TEN-INCH,
NON-STICK LOAF PAN,
BUT YOU'VE GOT
PLENTY OF OPTIONS.
BESIDES VARIOUS LOAF SIZES,
YOU CAN GO WITH ROUND
OR EVEN A TUBE PAN.
YOU CAN MAKE MUFFINS
IF YOU WANT TO.
BUT REGARDLESS OF
THE COOKING VESSEL,
BAKE AT 325 DEGREES.
NOW THIS LOAF WILL
TAKE ABOUT AN HOUR,
BUT YOUR COOKING TIME WILL
VARY DEPENDING ON THE PAN,
SO MAKE SURE YOU'VE GOT WOODEN
TOOTHPICKS FOR TESTING.
IF IT COMES OUT
CLEAN, IT'S DONE.
IF IT'S GOOEY, LEAVE IT ALONE.
NOW SINCE CONTINUOUS
OVEN OPENING IS EVIL,
I'M NOT EVEN GOING TO CHECK ON
THIS FOR THE FIRST 50 MINUTES.
OH, A PAN OF HOT WATER ON
THE BOTTOM RACK OF THE OVEN
WILL HELP PREVENT THE
OUTER CRUST OF THE CAKE
FROM DRAWING AND CRACKING
DURING
THE LONG STAY IN THE OVEN.
IT SMELLS DONE.
LOOKS DONE.
YEP, IT'S DONE.
NOW WHILE IT'S HOT,
I'M GONNA HIT IT WITH A
LITTLE BIT OF BRANDY.
YOU COULD BASTE THIS
ON IF YOU WANT TO,
BUT I THINK THE SPRITZER
IS A LOT MORE EFFICIENT.
BESIDES ADDING A
LITTLE BIT OF FLAVOR
AT THIS LEVEL OF THE CAKE,
THIS IS ALSO GONNA KEEP THE
TOP CRUST FROM CRACKING
AS THE CAKE COOLS DOWN.
LET THIS COOL COMPLETELY
BEFORE DE-PANING.
ALTHOUGH YOUR CAKE IS
DELICIOUS RIGHT NOW,
THE FLAVOR WILL ACTUALLY
IMPROVE WITH TIME,
AT LEAST FOR THE
NEXT COUPLE OF WEEKS.
NOW AS SOON AS IT COOLS DOWN,
LAY IT TO REST IN THE AIRTIGHT
CONTAINER OF YOUR CHOICE,
PREFERABLY SOMETHING WITH A
LITTLE BIT OF BREATHING ROOM.
CHECK ON IT EVERY
TWO OR THREE DAYS,
AND WHEN IT FEELS
LIKE IT'S DRYING OUT,
JUST SPRITZ IT AGAIN
WITH THE BRANDY.
THUS INTERRED, YOUR CAKE'S
FLAVOR WILL COMPOUND DAILY,
JUST LIKE THE INTEREST
ON ALL THOSE HOLIDAY
CREDIT CARD CHARGES YOU MADE--
EXCEPT IN A GOOD WAY.
NOW I LIKE MINE FOR BREAKFAST,
TOASTED, WITH A LITTLE
BIT OF MASCARPONE CHEESE.
IT BEATS THE GYM SHORTS
OFF A POWER BAR ANY DAY.
I'M ALTON BROWN.
THIS IS "GOOD EATS," AND...
OKAY, EVERYBODY.
LET'S HAVE A BIG
"HAPPY HOLIDAYS."
(everybody)
HAPPY HOLIDAYS, EVERYBODY!
I DON'T THINK THAT
WAS EVERYBODY, "W."
OH, WHATEVER!
EVERYBODY HERE?
YES.I'M HERE.
YES.
GOOD.
CHRISTMAS SHOW IDEAS...
SHARE WITH ME.
THE DEMOGRAPHIC SCENE
IS BIG ON CANDY CANES.
ALL THE FOCUS GROUPS...
YOU KNOW,
I THOUGHT WE'D AGREED
NOT TO USE THAT WORD.
CANDY CANES?
FOCUS GROUP.
MARCIA, WOW ME.
OKAY.
PICTURE FRANK LLOYD WRIGHT
GINGERBREAD HOUSES.
OH, KIND OF A
MARTHA-STEWART-
MEETS-BOB-VILA THING.
YEAH.
HEH, HEH... I DON'T
LIKE THAT.
MAD CHEF.
BûCHE DE NOEL
WOULD BE
PERFECT!
PERFECTLY FRENCH, YOU MEAN.
FRENCH... WHAT DO
YOU MEAN, FRENCH?
TEMPER, TEMPER...
IMBECILE, MORON!
"W," REPORT.
I HAVE A NEW VEGETABLE LATHE
THAT CAN CARVE A CARROT
INTO A REINDEER.
HMM, NICE,
BUT CHECK BACK WITH
ME AT HALLOWEEN.
MOMMY, MAKE MY DAY.
I DON'T SEE WHAT'S
WRONG WITH AN OLD
FASHIONED FRUITCAKE.
SAY, YOU HEARD THE ONE
ABOUT THE END OF THE WORLD?
EVERYTHING'S DESTROYED, AND
THERE'S NOTHING LEFT
BUT RATS, ROACHES AND A
GIANT PILE OF FRUITCAKE.
GUESS WHAT HAPPENS?
WHAT?
THEY ALL STARVE TO DEATH!
HA, HA, HA, HA.
WHO IS THIS?
I'M YOUR NEW INTERN, SIR.
WERE!
FRUITCAKE...
TRADITIONAL, MULTI-ETHNIC,
HISTORICAL,
HOLIDAY THROUGH AND THROUGH.
I LIKE IT.
AND IT'S AS EASY AS
FALLING OFF A LOG.
THE "GOOD EATS" DATABASE
SHOWS HUNDREDS OF RECIPES.
TECHNIQUES ARE ALL
OVER THE PLACE.
CLEARLY IT'S TIME TO SET
THINGS STRAIGHT... ALL RIGHT.
LISTEN UP, PEOPLE... WHAT
WE NEED IS A GREAT CAKE
THAT STILL MAKES GOOD SENSE.
R AND D, I WANT YOU TO
GET ON THIS RIGHT AWAY.
COME ON, PEOPLE... THESE
SHOWS DON'T MAKE THEMSELVES!
AH, YOU HUNG UP ON
EVERYBODY, BIG SHOT!
OH, BOTHER.
DARK AND DENSE...
LIGHT AND FLUFFY...
BRANDY-SOAKED OR ON THE WAGON...
ALL FRUITCAKES HAVE THEIR
ROOTS IN RELIGIOUS RITUAL.
IN ANCIENT EGYPT,
FRUIT-LADEN BREADS
WERE OFTEN BURIED
ALONGSIDE THE DEAD,
LIKE POSTMORTEM POWER BARS.
THE ANCIENT GREEKS ACTUALLY
CALLED THEIR FRUITCAKES
FOOD OF THE GODS,
WHILE ROMAN RELIGIOUS
FESTIVAL CAKES,
PACKED WITH POMEGRANATES,
RAISINS AND PINE NUTS,
EVENTUALLY EVOLVED INTO
THE LIGHT-GOLDEN FRUITCAKE
WE KNOW TODAY AS PANFORTE.
DID YOU KNOW THAT
PANFORTE WAS THE
FAVORITE TRAIL FOOD
OF THE ITALIAN
CRUSADERS?
THIS I DID NOT KNOW.
BUT THEN, I'M NOT A
NUTRITIONAL ANTHROPOLOGIST,
AM I?
NO... YOU'RE NOT,
BUT I AM!
HEY!
OKAY, SO HOW IS IT
THAT MEDIEVAL K RATION
BECAME YULETIDE TRADITION?
WELL, WHAT AMERICANS
CALL FRUITCAKE
COMES FROM THE OLD
ENGLISH PLUM PUDDING.
PLUM REFERS TO ANY
KIND OF DRIED FRUIT,
AND PUDDING IS A
WAY OF BOILING
OR STEAMING A CAKE
AND THEN WRAPPING
IT UP IN CLOTH.
TELL ME SOMETHING...
IS THERE ANYTHING THOSE
PEOPLE WON'T BOIL?
WELL, ONLY CASTLES
HAD OVENS,
SO REGULAR PEOPLE
HAD TO DO ALL THEIR
COOKING IN POTS.
SO THEY'D COOK THE
CAKE IN A POT,
AND THEN THEY'D WRAP
IT UP IN A CLOTH
THAT WAS SOAKED IN BRANDY
OR SOME OTHER WINE.
THEN THEY'D PUT
IT INTO A TIN,
AND THEY'D LET IT
RIPEN FOR MONTHS
OR EVEN YEARS.
LIKE PUTTING DOWN
A GOOD BORDEAUX.
BUT I DON'T UNDERSTAND
WHY ALL THE FUSS.
WELL, IT WAS A FORM
OF PRESERVATION.
THEY DIDN'T HAVE
FREEZING OR CANNING.
AND FRUITS AND NUTS
ARE BOTH NUTRITIOUS,
BUT THEY SPOIL
PRETTY QUICKLY.
AND THEY FOUND THAT IF THEY
WOULD COOK THEM INTO A CAKE
THAT WAS VERY DENSE AND
SOAKED WITH ALCOHOL,
IT WOULD KEEP THEM FRESH
FOR A LONG, LONG TIME...
EXCUSE ME... LOOK
AT THAT TREE.
SO IN OTHER WORDS,
FRUITCAKE'S KIND OF A...
NUTRITIONAL SAFETY
DEPOSIT BOX.
EXACTLY.
BUT THAT DOESN'T EXPLAIN
WHY THERE'S ONE IN MY
STOCKING YEAR AFTER YEAR.
WELL, KIND OF COMPARE
IT TO A CHRISTMAS TREE.
WHY DO WE TAKE A
TREE AND PUT IT IN
OUR LIVING ROOM
YEAR AFTER YEAR?
IT'S A MATTER OF
CULTURAL SIGNIFICANCE.
OVER THE YEARS,
FRUITCAKES TOOK ON
GREAT SYMBOLIC MEANING.
THEY CAME TO STAND
FOR GOOD LUCK
AND FOR FERTILITY.
IN FACT, DID YOU KNOW
THAT THE TYPICAL ENGLISH
WEDDING CAKE
IS A FRUITCAKE,
SYMBOLIZING FERTILITY?
THEY EVEN SAY
THAT IF A BRIDESMAID
TAKES A PIECE OF
WEDDING CAKE,
PUTS IT UNDER
HER PILLOW,
THAT NIGHT SHE
WILL DREAM OF
HER HUSBAND-TO-BE.
VERY ROMANTIC.
A LITTLE CRUMBY MAYBE,
BUT ROMANTIC.
SO HOW DO YOU LIKE
YOUR FRUITCAKE?
WHEN IT COMES
TO FRUITCAKE,
DID YOU EVER HEAR ABOUT
THE STORY ABOUT THE END
OF THE WORLD,
AND THERE'S NOT GOING
TO BE ANYTHING LEFT
BUT RATS AND ROACHES
AND FRUITCAKE?
I HEARD THAT ONE.
AREN'T YOU GONNA HELP ME
TAKE MY TREE TO THE CAR?
HAVING PONDERED CLOSE
TO A HUNDRED RECIPES,
WE'VE COME TO SOMETHING
OF A REVELATION...
A FRUITCAKE IS LIKE
A STEREO SYSTEM.
YOU CAN PLAY LOOSE AND
EASY WITH THE INGREDIENTS,
BUT IN THE END THE
OVERALL QUALITY
WILL NEVER EXCEED THAT OF
THE WEAKEST COMPONENT.
SO IF YOUR FRUIT, NUTS OR
SPICES AREN'T QUALITY,
IT WON'T MATTER IF YOU SOAK THE
WHOLE CAKE IN CENTURY-OLD RéMY,
IT'LL STILL BE A DOORSTOP.
THE GOOD NEWS IS THAT
NEXT TO INSTANT BROWNIES,
FRUITCAKE MAY BE THE EASIEST
THING YOU'LL EVER BAKE.
HEY, GATHERING THE INGREDIENTS
IS MOST OF THE WORK,
AND THAT'S NO WORK AT ALL.
NOW OUR FREE RANGE FRUITCAKE
BYPASSES TOOTHACHINGLY SWEET,
NUCLEAR GUMMY FRUITS,
IN FAVOR OF THE HONEST
FLAVORS OF DRIED FRUITS.
NOW WE'RE GONNA NEED A CUP
OF BOTH GOLDEN RAISINS
AND CURRANTS.
GOLDEN RAISINS ARE MADE FROM
THOMPSON SEEDLESS GRAPES,
LIKE REGULAR RAISINS,
ONLY THEY'RE NOT LEFT
TO DARKEN ON THE VINE.
CURRANTS, AS OPPOSED TO
THE GOOSEBERRY COUSIN OF
THE SAME NAME,
ARE ACTUALLY THE DRIED VERSION
OF THE TINY ZANTE GRAPE.
NOW WE'RE ALSO GOING TO
NEED A HALF-CUP OF EACH
OF DRIED CRANBERRIES,
CHERRIES, BLUEBERRIES
AND DRIED APRICOTS.
NOW MOST DRIED FRUITS,
ESPECIALLY THOSE WITH YELLOW
OR ORANGE FLESH, ARE
TREATED WITH SULFITES,
WHICH STABILIZE THE COLOR AND
STAVE OFF MICROBIAL ATTACK.
NOW DESPITE THE SCARY NAME,
SULFITES ARE CONSIDERED SAFE,
SINCE OUR BODIES METABOLIZE THEM
AND TOSS THEM OUT WITH THE
DISHWATER, IF YOU GET MY DRIFT.
BUT SOME FOLKS, ASTHMATICS
IN PARTICULAR,
CAN SUFFER ALLERGIC
REACTIONS TO SULFITES.
NOW THE LABELING LAWS IN THIS
COUNTRY ARE PRETTY STRICT,
SO IF YOU KNOW YOU'RE
SULFITE-SENSITIVE,
JUST CHECK THE PACKAGE.
IT'LL BE THE LAST
THING ON THERE.
OH, BY THE WAY, THE ONLY
CANDY PRESENCE ON OUR RECIPE
IS A QUARTER-CUP OF
CANDIED GINGER.
FRUITCAKES OF YORE
INCLUDED ALCOHOL FOR ITS
PRESERVATIVE POWERS.
NOW OUR CAKE MAY NOT BE
HEADED FOR LONG-TERM STORAGE,
BUT ALCOHOL STILL HAS
SEVERAL ROLES TO PLAY,
WHICH IS WHY OUR FOUR
CUPS OF DRIED FRUIT--
ALONG WITH 1/4 CUP
OF CANDIED GINGER
AND THE CHOPPED ZEST OF
ONE LEMON AND ONE ORANGE--
WILL BE SPENDING THE NIGHT
IN ONE CUP OF GOLD RUM.
NOW BESIDES REHYDRATING
THE FRUIT,
THE RUM WILL LIBERATE ALCOHOL-
SOLUBLE FLAVOR COMPOUNDS
THAT ARE LOCKED AWAY IN THERE.
IF YOU'VE EVER SEEN A
TOMATO SAUCE RECIPE
WITH VODKA IN IT,
SAME PRINCIPLE.
NOW IN THE FINISHED CAKE,
THE ALCOHOL WILL
INTENSIFY FLAVORS
BY CARRYING AROMAS FROM
THE MOUTH UP TO THE NOSE.
DON'T FORGET...
SMELL IS HALF OF TASTING.
NOW IF OVERNIGHT
IS NOT AN OPTION,
JUST PUT EVERYTHING IN
A MICROWAVE SAFE BOWL
AND NUKE IT ON HIGH FOR
ABOUT FIVE MINUTES.
THE RESULTS WON'T BE
EXACTLY THE SAME,
BUT YOU'LL GET CLOSE.
TIME TO GO NUTS.
A GOOD FRUITCAKE
IS AS NUTTY AS...
WELL, THERE YOU GO.
BUT FUNNILY ENOUGH, MY
FAVORITE FRUITCAKE FODDER--
PECANS--AREN'T TRUE NUTS.
THEY'RE MEMBERS OF
THE HICKORY FAMILY,
WHICH MAKES THEM DRUPES,
A DRUPE BEING A FLESHY FRUIT
CONTAINING A SHELL ENCASED
SEED OR COTYLEDON.
NOW IN THE CASE OF PECANS,
WE WAIT UNTIL THAT
FLESHY PART FALLS AWAY,
AND THEN WE HARVEST THE SHELL,
WHICH WE CRACK OPEN TO GET
THE SEED OR COTYLEDON.
IN OTHER DRUPES HOWEVER--
MANGOES, PEACHES, CHERRIES--
IT'S THE FLESH WE'RE AFTER.
WE THROW THE SEEDS AWAY.
AND WHEN IT COMES TO
BLACKBERRIES AND RASPBERRIES,
WHICH ARE JUST LITTLE, KIND
OF, CLUSTERS OF DRUPES,
WE EAT THE WHOLE THING.
OF COURSE, THE ONE
DRAWBACK TO DRUPES
IS THAT THEY CAN BE
KIND OF HARD TO GET TO.
stupid thing.
WHAT ARE YOU DOING?
WELL, I'M TRYING TO
OPEN THIS STU...
YOUR NUT, PROBABLY.
YEAH... FATHER, SON...
YOU MUST BE THE
ELLIS BOYS, RIGHT?
YES.
YEAH, HEY, HOW
ARE YOU DOING?
I WASN'T GONNA KEEP
THESE... IT'S JUST
RESEARCH, REALLY.
HOW DO YOU OPEN
THESE DARN THINGS?
WELL, YOU JUST WORK ON
IT A LITTLE BIT THERE.
WHAT IS THAT?
THAT'S A SHELLER...
A HAND SHELLER.
WHERE DO YOU GET
THAT KIND OF THING?
OH, YOU CAN GET THEM AT
THE LOCAL HARDWARE STORE.
A HARDWARE STORE, YEAH?
ALL RIGHT... WELL, I
GOTTA SEE ABOUT THAT.
WHO WAS THAT GUY?
UNLESS YOU'RE REALLY INTO NUTS,
SHELLING OUT $20 FOR
A GIZMO THAT DOESN'T DO
ANYTHING BUT SHELL NUTS
IS IN ITSELF NUTS.
NO, THE ONLY TOOL IN OUR KITCHEN
THAT GETS BY ON SINGLE DUTY
IS A FIRE EXTINGUISHER.
EVERYTHING ELSE... HA-HA!
HAS GOT TO MULTI-TASK.
THE WAY WE SEE IT,
IF YOU'RE ONLY GOING TO
MAKE FRUITCAKE ONCE A YEAR,
AND LET'S FACE IT,
MOST OF US ARE ONLY GOING TO
MAKE FRUITCAKE ONCE A YEAR,
YOU MIGHT AS WELL GO ALL OUT
AND SHELL YOUR OWN NUTS.
IT'S NOT THAT THERE'S
ANYTHING WRONG WITH SHELLED
AND BAGGED NUTS.
IT'S JUST THAT THESE
ARE A WHOLE LOT BETTER.
NOW SINCE WE'RE GONNA
BREAK THESE UP
BEFORE THEY GO INTO
THE FINAL CAKE,
I DON'T REALLY WORRY TOO
MUCH ABOUT GETTING THE
MEATS OUT WHOLE.
BUT WHAT YOU DO WANT
TO AVOID IS...
OH, OF COURSE IT'S
NICE WHEN IT HAPPENS.
YOU WANT TO AVOID GETTING
SHELLS IN THE NUTS.
NOT ONLY ARE THEY
INCREDIBLY BITTER,
BUT IN THE MOUTH, IT'S KIND
OF LIKE CHEWING ON SHRAPNEL.
NOW WHEN IT COMES DOWN
TO ACTUAL YIELDS,
IT REALLY DEPENDS ON
THE VARIETY OF PECAN.
BUT ON AVERAGE, YOU CAN COUNT
ON ABOUT 1 1/2 CUPS OF MEAT
FOR EVERY POUND OF SHELL NUTS.
NOW HOW MANY ARE YOU GONNA NEED?
WELL, WE'LL GET TO THAT... BUT
I HAVE TO ADMIT, PERSONALLY,
I NEVER SIT DOWN WITHOUT
CRACKING TWO POUNDS' WORTH.
NOW YOU'LL GET TEN TIMES MORE
FLAVOR OUT OF YOUR NUTS--
OR DRUPE SEEDS--
IF YOU TOAST THEM BEFORE
ADDING THEM TO THE CAKE.
BUT BEWARE... BECAUSE OF
THEIR HIGH FAT CONTENT,
THESE LITTLE BABIES
BURN QUICKER THAN...
ELVES ON MIAMI BEACH,
SO 300 DEGREES FOR 15 MINUTES.
THEN CHECK ON THEM--SHAKING--
EVERY TWO TO THREE
MINUTES THEREAFTER
UNTIL THEY REACH A
GOLDEN MAHOGANY COLOR.
AND REMEMBER, IF YOU
CAN SMELL NUTS--
OR DRUPE SEEDS--IN THE
KITCHEN, THEY'RE BURNED.
EVERYONE OWES SOMETHING
TO SPICES.
THE WORLD, FOR INSTANCE, OWES
ITS GEOPOLITICAL, CULTURAL
AND ECONOMIC SHAPE TO MAN'S
ETERNAL QUEST FOR SPICES.
A GOOD FRUITCAKE OWES
ITS DEPTH OF FLAVOR,
ITS HOLIDAYNESS, TO GOOD SPICES.
AS FOR US COOKS, WELL,
WE OWE IT TO SPICES
TO HANDLE THEM CORRECTLY,
STORE THEM CORRECTLY
AND ACQUIRE THEM FROM
REPUTABLE SOURCES,
LIKE PATTY ERD, HERE, WHO
RUNS THE SPICE HOUSE,
OUTSIDE OF CHICAGO,
WITH HER HUSBAND TOM.
HI, PATTY.
HI.
SO WHY SHOULD I BOTHER
BUYING WHOLE SPICES
WHEN I CAN BUY
EVERYTHING GROUND UP
AT THE GROCERY STORE?
BECAUSE THEN YOU HAVE
THE DEFINITE ADVANTAGE
OF BEING ABLE TO
GRIND YOUR SPICES--
RELEASING THEIR
ESSENTIAL OILS--
WHEN YOU WANT TO.
AND ALSO, YOU CAN STORE
THEM FOR LONG TERM,
FOR A PERIOD OF SEVERAL
YEARS, UNTIL YOU NEED
TO GRIND THEM.
OKAY.
SO ONCE THEY'RE GROUND,
IT'S LIKE A TICKING
TIME BOMB.
IT'S ALL OVER, RIGHT?
YEAH, SPICES...
THEN THEY'VE RELEASED
THEIR VOLATILE OILS, AND
THEY START TO DISSIPATE
IMMEDIATELY
AFTER GRINDING.
AND DOWN AT THE
GROCERY STORE,
THE STUFF THAT'S GROUND
UP IN THE TIN,
EVEN THOUGH IT'S IN AN
AIRTIGHT CONTAINER,
GENERALLY
SPEAKING, YEAH.
IT'S PRETTY MUCH OVER?
THE FDA DOESN'T PUT ANY
SHELF LIFE ON SPICES,
SO IN THE STORE IT'S
PROBABLY NOT VERY FRESH.
OKAY.
PATTY, YOU'VE BEEN KIND
ENOUGH TO SET UP EVERYTHING
THAT I NEED FOR
MY FRUITCAKE.
I'VE GOT CINNAMON, CLOVE,
GINGER, ALLSPICE,
BUT I CAN'T HELP BUT NOTICE
EVERYTHING IS WHOLE
EXCEPT THE CINNAMON...
HOW COME?
WHEN YOU BUY CINNAMON
STICKS IN THE STORE,
THEY'RE FROM INDONESIA, AND
THEY'RE A VERY LOW GRADE...
TOP PART OF THE CINNAMON TREE.
WHEN WE GRIND CINNAMON, WE
HAVE A LOWER PART OF THE BARK,
AND THAT'S WHERE THE REALLY
MACHO CASH OF CINNAMON BARK IS.
MACHO BARK!
THE MACHO BARK.
WE'LL SHOW YOU SOME
MACHO BARK LATER.
THAT'S ANOTHER SHOW.
OKAY.
CLOVES... THOSE ARE
ACTUALLY WHAT?
LITTLE SPIKY THINGS.
THEY'RE THE UNOPENED
BUD OF A CLOVE TREE.
WHEN THEY FLOWER THEY
PRODUCE A BEAUTIFUL
PINK FLOWER.
SO AS LONG AS IT STAYS
IN ITS DRIED FLOWER FORM,
THE FLAVOR'S PROTECTED.
YES.
IT'S PROTECTED FOR
SEVERAL YEARS.
NOW I DON'T THINK
MUCH OF AMERICA...
I KNOW I HAVEN'T BOUGHT
MY GINGER THIS WAY.
THAT'S A RHIZOME, RIGHT?
THAT'S A RHIZOME,
CORRECT.
THAT'S THE ROOT.
PEOPLE THINK IT'S
A ROOT, BUT IT'S
A RHIZOME.
WHY SHOULD I BUY
IT LIKE THIS,
OTHER THAN GROUND?
THERE'S SOME VERY
FINE-QUALITY GINGER
THAT THEY ONLY DRY
AND THEN THEY SHIP
IT ACROSS THE OCEAN.
THIS IS CHINA
NUMBER ONE GINGER.
IT'S THE TOP QUALITY OF
GINGER THAT YOU CAN BUY,
BUT IT CAN ONLY BE SOLD
DRY, BECAUSE IT CAN'T
MAKE THE TRANSPORT
OVER FROM CHINA TO HERE
IN ITS FRESH FORM.
THEY TAKE THE GOOD STUFF
AND THEY SAY "WE'RE
GONNA DRY THAT OUT."
YES.
A LOT OF PEOPLE DON'T
THINK ABOUT GRINDING
THEIR OWN GINGER,
BUT IT'S A VERY
SIMPLE THING TO DO.
YOU JUST USE A...
LIKE YOU WOULD DO
A NUTMEG GRATER.
YEAH, JUST LIKE THIS.
WOW, THAT IS GOOD.
FRESH!
HOW LONG WILL THAT
KEEP LIKE THAT?
IT WILL KEEP
YEARS LIKE THIS.
IF I KEEP IT
ALL SEALED UP.
YES.
AND YOU WANT TO GET
THEM IN AIRTIGHT
GLASS CONTAINERS.
THAT'S REALLY IMPORTANT.
SOME TYPE OF A MASON JAR?
A MASON JAR WILL
WORK JUST FINE.
BUT THE LESS AIR
THAT CAN GET AT THE
SPICES, THE BETTER.
SO AIR IS THE ENEMY?
AIR IS THE
ENEMY OF SPICE.
CAN YOU FREEZE
ANY OF THESE?
YES... YOU CAN FREEZE
ALL YOUR SPICES.
THE ESSENTIAL OILS,
THEY DON'T MIND?
NO, BUT YOU HAVE A
TENDENCY TO FORGET
THAT THEY'RE IN A LITTLE
THING IN THE FREEZER.
YOU'VE SEEN MY
FREEZER BEFORE.
THE FOUR WHOLE CLOVES AND
SIX ALLSPICE BERRIES
MAY NOT SEEM LIKE MUCH,
BUT YOU'VE GOT TO REMEMBER
THAT LIKE COFFEE,
WHOLE, FRESH-GROUND SPICES
ARE ABOUT TEN TIMES STRONGER
THAN IF THEY'D BEEN GROUND
AND JUST LEFT ON A GROCERY
STORE SHELF FOR SIX MONTHS.
SO THIS GOES STRAIGHT IN
ON TOP OF THE RUMMED FRUIT,
WHICH HAS MIRACULOUSLY
RELOCATED INTO A LARGE POT.
ADD TO THAT A
TEASPOON OF CINNAMON,
OR CASSIA IF YOU WANT
TO BE TECHNICAL,
AND A TEASPOON OF GROUND GINGER.
NOW AGAIN, I CAN'T
OVEREMPHASIZE
THAT YOU WANT TO USE THE
BEST SPICES YOU CAN FIND.
THEY'RE THE WHOLE
BACKBONE OF THE CAKE.
NOW ALSO, TEN TABLESPOONS
OF UNSALTED BUTTER...
THAT'S A STICK AND A QUARTER.
A CUP OF UNFILTERED
APPLE JUICE--
YOU CAN USE THE FILTERED
KIND IF YOU WANT,
BUT THE FLAVOR WON'T
QUITE BE AS DEEP.
AND LAST BUT NOT
LEAST, A CUP OF SUGAR,
WHICH ISN'T MUCH AT ALL.
I'LL BRING THIS TO A BOIL
OVER MEDIUM-HIGH HEAT.
AND AS SOON AS IT HITS A
BOIL, BACK OFF ON THE HEAT
AND BRING IT DOWN
JUST TO A SIMMER,
SO IT'S JUST BARELY BUBBLING.
BESIDES MELTING THE
BUTTER AND THE SUGAR,
THIS PERIOD'S VERY IMPORTANT
FOR FLAVOR DEVELOPMENT.
YOU'VE GOT ALL THOSE SPICES
AND ALL THOSE FRUITS,
AND THEY REALLY NEED TIME
TO DEVELOP AND MINGLE.
BESIDES, AT THIS POINT,
ALL THE FLAVOR THAT THIS
CAKE WILL EVER HAVE,
WITH THE EXCEPTION OF
THE NUTS, IS IN THIS POT.
SO DON'T UNDERDEVELOP IT.
LISTEN... HERE IT IS, OKAY.
WE'RE GONNA SEND THE
GINSU'S TO EMERIL, RIGHT?
BUT ON THE LITTLE "FROM"
THING ON THE LABEL,
WE'LL SAY IT'S FROM THE
IRON CHEFS... HEH-HEH!
IT'LL BE GREAT, HE'LL...
I HAVE TO GO.
ONCE 5 TO 10 MINUTES HAS PASSED,
GET THIS OFF THE HEAT
AND LET IT COOL DOWN
FOR ANOTHER 10 TO 15 MINUTES.
WHY THE REST?
WELL, WE'VE GOT DRY INGREDIENTS
TO ADD INTO THIS,
MOST OF WHICH IS FLOUR.
IF FLOUR HITS ALL
THAT HOT LIQUID NOW,
IT'S JUST GONNA GELATINIZE
INTO A BIG KIND OF GOOEY MASS.
LUMPS OF COAL MAY BE
OKAY AS CHRISTMAS GIFTS,
BUT LUMPS OF FLOUR ARE
NEVER FASHIONABLE.
NOW IF YOU DON'T REALLY WANT TO
FINISH THE BAKING RIGHT NOW,
THIS IS A GOOD PLACE TO STOP.
JUST LET THIS COOL TO
ROOM TEMPERATURE, COVER
AND REFRIGERATE.
IT'LL KEEP FOR TWO
TO THREE DAYS.
JUST MAKE SURE THAT YOU BRING
IT BACK TO ROOM TEMPERATURE
BEFORE YOU FINISH
BUILDING THE BATTER.
CAKE BATTERS COME
TOGETHER SMOOTHER
IF THE DRY INGREDIENTS ARE
SIFTED DIRECTLY INTO THE WET.
SO WE'RE GOING TO SIFT
IN 1 3/4 CUPS OF FLOUR,
1 1/2 TEASPOON OF KOSHER SALT,
ONE TEASPOON OF BAKING SODA
AND ONE TEASPOON
OF BAKING POWDER.
NOW WHILE THE SALT IS ENHANCING
THE FLAVOR OF THE FRUIT,
THE BAKING SODA
WILL BE NEUTRALIZING THE
OVERALL ACID OF THE MIXTURE,
WHICH WILL ALLOW
THE BAKING POWDER
TO DO WHAT IT DOES BEST,
WHICH IS MAKE CARBON
DIOXIDE GAS.
NOW BELIEVE IT OR NOT,
HOW YOU STIR AND
WHAT YOU STIR WITH
REALLY DOES MAKE A DIFFERENCE,
WHICH IS WHY I LIKE
THIS BIG, HONKIN',
MEDIEVAL WOODEN SPOON.
WHAT THIS DOES IS IT
ALLOWS YOU TO KIND OF
BRING THE CAKE TOGETHER
VERY, VERY QUICKLY.
AND THAT MEANS WE'LL
HAVE A DENSER,
RATHER THAN LIGHT AND AIRY CAKE.
WE MAY NOT BE MAKING
DOORSTOPS HERE,
BUT WE'RE NOT MAKING
ANGEL FOOD CAKE, EITHER.
NOW ENGLISH TRADITION HOLDS
THAT IN ORDER FOR A FRUITCAKE
TO BRING LUCK TO EVERYBODY
IN THE HOUSEHOLD,
ALL THE FAMILY MEMBERS HAVE
TO HOLD ON TO THE SPOON
WHILE STIRRING.
NOW AS SOON AS THE BATTER
STARTS TO COME TOGETHER,
IT'S TIME TO ADD TWO EGGS.
BUT ADD THEM ONE
AT A TIME,
MAKING SURE THAT
THEY'RE FULLY INTEGRATED
BEFORE THE NEXT ONE GOES IN.
THANK YOU.
NOW THE LAST THING TO GO IN
IS GOING TO BE THE NUTS.
YOU WANT TO ADD AT LEAST A 1/4
CUP OF TOASTED, CRUSHED PECANS,
BUT IF YOU'RE A NUT NUT LIKE ME,
YOU CAN GO AS HIGH AS A CUP
AND NOT DO ANY STRUCTURAL
DAMAGE TO THE CAKE WHATSOEVER.
IN THE GOOD OL' DAYS,
AT LEAST 1/3 OF EVERY
FRUITCAKE RECIPE
DEALT EXCLUSIVELY WITH
PAN PREPARATION.
THERE WAS THE INTRICATE
CUTTING OF WAXED PAPER
OR EVEN BROWN PAPER BAGS...
THEN EVERYTHING GOT GREASED.
IT WAS DISGUSTING--BUT NO MORE.
THIS RECIPE HAS BEEN FORMULATED
FOR A SINGLE TEN-INCH,
NON-STICK LOAF PAN,
BUT YOU'VE GOT
PLENTY OF OPTIONS.
BESIDES VARIOUS LOAF SIZES,
YOU CAN GO WITH ROUND
OR EVEN A TUBE PAN.
YOU CAN MAKE MUFFINS
IF YOU WANT TO.
BUT REGARDLESS OF
THE COOKING VESSEL,
BAKE AT 325 DEGREES.
NOW THIS LOAF WILL
TAKE ABOUT AN HOUR,
BUT YOUR COOKING TIME WILL
VARY DEPENDING ON THE PAN,
SO MAKE SURE YOU'VE GOT WOODEN
TOOTHPICKS FOR TESTING.
IF IT COMES OUT
CLEAN, IT'S DONE.
IF IT'S GOOEY, LEAVE IT ALONE.
NOW SINCE CONTINUOUS
OVEN OPENING IS EVIL,
I'M NOT EVEN GOING TO CHECK ON
THIS FOR THE FIRST 50 MINUTES.
OH, A PAN OF HOT WATER ON
THE BOTTOM RACK OF THE OVEN
WILL HELP PREVENT THE
OUTER CRUST OF THE CAKE
FROM DRAWING AND CRACKING
DURING
THE LONG STAY IN THE OVEN.
IT SMELLS DONE.
LOOKS DONE.
YEP, IT'S DONE.
NOW WHILE IT'S HOT,
I'M GONNA HIT IT WITH A
LITTLE BIT OF BRANDY.
YOU COULD BASTE THIS
ON IF YOU WANT TO,
BUT I THINK THE SPRITZER
IS A LOT MORE EFFICIENT.
BESIDES ADDING A
LITTLE BIT OF FLAVOR
AT THIS LEVEL OF THE CAKE,
THIS IS ALSO GONNA KEEP THE
TOP CRUST FROM CRACKING
AS THE CAKE COOLS DOWN.
LET THIS COOL COMPLETELY
BEFORE DE-PANING.
ALTHOUGH YOUR CAKE IS
DELICIOUS RIGHT NOW,
THE FLAVOR WILL ACTUALLY
IMPROVE WITH TIME,
AT LEAST FOR THE
NEXT COUPLE OF WEEKS.
NOW AS SOON AS IT COOLS DOWN,
LAY IT TO REST IN THE AIRTIGHT
CONTAINER OF YOUR CHOICE,
PREFERABLY SOMETHING WITH A
LITTLE BIT OF BREATHING ROOM.
CHECK ON IT EVERY
TWO OR THREE DAYS,
AND WHEN IT FEELS
LIKE IT'S DRYING OUT,
JUST SPRITZ IT AGAIN
WITH THE BRANDY.
THUS INTERRED, YOUR CAKE'S
FLAVOR WILL COMPOUND DAILY,
JUST LIKE THE INTEREST
ON ALL THOSE HOLIDAY
CREDIT CARD CHARGES YOU MADE--
EXCEPT IN A GOOD WAY.
NOW I LIKE MINE FOR BREAKFAST,
TOASTED, WITH A LITTLE
BIT OF MASCARPONE CHEESE.
IT BEATS THE GYM SHORTS
OFF A POWER BAR ANY DAY.
I'M ALTON BROWN.
THIS IS "GOOD EATS," AND...
OKAY, EVERYBODY.
LET'S HAVE A BIG
"HAPPY HOLIDAYS."
(everybody)
HAPPY HOLIDAYS, EVERYBODY!
I DON'T THINK THAT
WAS EVERYBODY, "W."
OH, WHATEVER!