This post comes to us courtesy of Yvonne Dae Morrissey, of the family-owned Gramma Ramsey’s Specialty Fruitcakes.
There is a recent Williams-Sonoma blog post called “Holiday Cheese Plate, 4 Ways.” Terrific blog, great suggestions — the only thing missing is a slice of fuitcake!
Fruitcake goes perfectly with many cheeses. I’m from Door County, Wisconsin, so of course, as an official “cheesehead” I vote for cheddar. A fine aged cheddar pairs best with my cakes.
This is my New Year’s tradition: I invite a select group of friends for a candlelight dinner. It’s formal. The invitation reads “black tie.”
My buffet table is set with my grandmother’s silver and china, and beautiful Waterford crystal. It’s a time for wonderful linen tablecloths and napkins.
And the appetizer that precedes this dinner? Why, of course, fruitcake, cheddar cheese and Champagne. The complementary flavors of fruitcake and cheddar cheese present an unmistakable richness that accents the natural effervescence of “the bubbly.” My friends have come to expect — no, appreciate — the romance that the fruitcake brings to the evening.
Romance? Is it true: Fruitcake as an aphrodisiac? Or is it the Champagne?
Enjoy. Always. Enjoy.
About the author: Yvonne, a graduate in Home Economics, has been baking fruitcakes for nearly 20 years. From this family tradition, Yvonne started a baking company specializing in gourmet, brandy-soaked fruitcakes. Using her family’s 100-year old recipe with quality ingredients and time-honored techniques, Yvonne is on a mission to convert modern day fruitcake naysayers to lovers…one bite at a time. Yvonne, who is also a marketing consultant for a Fortune 100 company, has lived in Europe, India and the Philippines, and currently has a home in Door County, WI.