Fruitcakes by Robert Lambert
San Rafael, California
White Fruitcake - Robert's grandmother's original recipe with fine Brazil nuts, local pecans and whole blanched toasted almonds. Walnuts are blanched before toasting to reduce their bitterness. Deeply ripe DeSantis Farms oranges are squeezed for juice just before it's added. Golden raisins, cherries, and pineapple are here with candied bergamot, Rangpur lime, Meyer lemon and blood orange peels, along with rare Buddha’s hand citron, candied young ginger - all contributing to this renowned symphony of flavors. Each cake is soaked in the finest French cognac infused with herbs and spices, topped with a California bay leaf and candied white grapefruit peel star.
Dark Fruitcake - Warm winter spices of cardamom, cinnamon and nutmeg are added with 10-year-old Ficklin port, local hazelnuts, walnuts, and pecans. Black figs are plumped in Pear William eau de vie. An ancient variety of date comes from Flying Disc Ranch in Thermal, California. Into the mix go rare candied Buddha's hand citron, bergamot orange, blood orange and white grapefruit peels, candied young ginger. Each cake is soaked in Jack Daniels whiskey spiked with herbs and spices, topped with California bay leaf and candied blood orange peel star.
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