Q–What is the shelf-life for candied fruit, the kind used in fruit cake? I purchased some after the Christmas holidays and was wondering if it would keep until next Christmas with or without refrigeration, or if it would be better to freeze it. Thanks.
Doris Robinson, Chicago
A–”When candied fruit is kept for a long time, the natural oils in the fruit tend to intensify in flavor,” says Nancy Bush, spokeswoman for S & W Fine Foods, which produces candied fruits, among other things.
”Some people find this intensified flavor objectionable, especially in citrus fruits. But it is safe to eat and will not spoil, since the sugar acts as a preservative.”
If you want to keep it for a year or more, Bush suggests that you store it in the refrigerator. Be aware that the sugar may crystallize and the fruit become very hard. To counteract the crystallization and soften the fruit, the fruit can be soaked overnight in a cooked sugar syrup. Unfortunately, this will not eliminate the intensified flavor, she says.
Q–Readers have asked what Calvados is and where it can be purchased.
A–Calvados is an apple brandy made in the town of Calvados in Normandy, a region of France famous for its apples and cider. In America apple brandy is known as apple jack or apple brandy. According to author Harold Grossman in
”Grossman`s Guide to Wines, Beers & Liquors” (Scribner, $29.95), ”The chief difference between Calvados and apple jack is in the aging. Calvados is generally sold after it has been aged in wood for 10 years, whereas ours is sold after it is 2 to 5 years in wood. Our brandies, too, are often bottled at 100 proof (50 percent alcohol), while theirs are under 90 proof (45 percent alcohol).”
A fifth of Calvados ranges in price from $11 to $60 for calvados that has spent 20 years in wood.
Q–The Chicago Tribune printed a basic butter cookie recipe in 1964. It`s a great recipe in that it makes dozens of cookies. In our moving back and forth across the country the recipe disintegrated. Please search your files and send me a new copy. No matter where we Illinoisans roam, we are still Illinoisans, and we cling to old-fashioned ideals and traditions. These cookies are one of ours. Thank you for your cooperation.
Mrs. Willard C. Perkins Jr.
Merritt Island, Fla.
A–We searched our files but could not find the basic butter cookie we printed 22 years ago. But after a quick departmental conference, we decided to send you another cookie, one with good-quality ingredients, real flavor and a substantial yield–5 dozen, to be exact. This one, for Amish sugar cookies, is among The Chicago Tribune`s food department`s favorites. This recipe, by reader Nancy Jackson, of Wilmette, appeared as a $10 favorite a few years ago. AMISH SUGAR COOKIES
Five dozen
Preparation time: 15 minutes
Chilling time: 2 hours
Baking time: 10 minutes
1 cup each: softened butter, granulated sugar
2 eggs, beaten
1 cup confectioners` sugar
2 teaspoons vanilla
3/4 teaspoon cream of tartar
1/2 teaspoon salt
1 cup oil
4 1/2 cups flour
1. Cream butter and granulated sugar until light and fluffy. Beat in eggs. Beat in confectioners` sugar, vanilla, cream of tartar and salt.
2. Alternately beat in oil and flour; beat until smooth and fluffy. Refrigerate dough, covered, 2 hours, or until cold.
3. Heat oven to 350 degrees. Roll rounded tablespoons of the dough into balls. Place 2 inches apart on lightly greased baking sheets. Flatten each with bottom of a glass that has been lightly oiled and dipped in sugar.
4. Bake for 8 to 10 minutes, or until lightly browned. Cool on wire racks.
Got a question? We cannot answer questions or telephone calls individually but will address questions of general interest in this column. Address queries to Cooks` Dialogue, The Chicago Tribune, 435 N. Michigan Ave., Chicago, Ill. 60611.
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