01/06/06 Wines and fruit cake

Welcome to Vine to Wine this is your host Linda Moran. Today I want to share a bit of wisdom about what to do with that gift that you have been trying to ignore. The one that you thought people had stopped giving. Not so - it is still around and it is in some circles making a Welcome to Vine to Wine this is your host Linda Moran. Today I want to share a bit of wisdom about what to do with that gift that you have been trying to ignore. The one that you thought people had stopped giving. Not so - it is still around and it is in some circles making a comeback. The fruit cake! Yes, it is true many of us have only heard tales of those legendary fruitcakes. I have heard the some of you have even had the same one for years! They never go bad? Well I stumbled upon a rather nice way to enjoy a thin slice of fruitcake and perhaps even make a mediocre fruitcake palatable. The key here is to slice the cake in as thin a slice as you can providing that it still holds together. Place it under the broiler or in a toaster and toast it! Then serve it with a bowl of freshly whipped cream for dipping and a nice glass of cream or dry sherry take your pick they are both good accompaniments just different. If you like Madeira better than Sherry then by all means enjoy some Madeira. The point is that they actually work with the fruitcake. If you serve it to a crowd you just may make a dent in that fruitcake and give everyone something new to talk about when the topic comes around next year! Remember to send your wine questions to Linda at vine to wine dot net and thank you for joining me on today's vine to wine. Yes, it is true many of us have only heard tales of those legendary fruitcakes. I have heard the some of you have even had the same one for years! They never go bad? Well I stumbled upon a rather nice way to enjoy a thin slice of fruitcake and perhaps even make a mediocre fruitcake palatable. The key here is to slice the cake in as thin a slice as you can providing that it still holds together. Place it under the broiler or in a toaster and toast it! Then serve it with a bowl of freshly whipped cream for dipping and a nice glass of cream or dry sherry take your pick they are both good accompaniments just different. If you like Madeira better than Sherry then by all means enjoy some Madeira. The point is that they actually work with the fruitcake. If you serve it to a crowd you just may make a dent in that fruitcake and give everyone something new to talk about when the topic comes around next year! Remember to send your wine questions to Linda at vine to wine dot net and thank you for joining me on today's vine to wine.