Apricot Time! Christmas Eve Cake Step II

Okay all you Christmas Eve Cake Folk. You too Solid Waste Girl. I know people have been asking what that big thing of goo is in the Fridge, just hit them with a wooden spoon and tell them they will thank you later. Okay, take the covered but not sealed container of fruit and syrup out. You will need a can or so of apricots, and a dose of Apricot Nectar, and some sugar.

Open the apricots and cut them into bite size bits, add them to the mix, pour in the nectar.

Pour some sugar on it, about 2-3 cups and stir it all up.  You should have a HEAVY sugar syrup with fruit floating in it at different levels.

Now we are a third of the way, besides you have been at this too long now to give up. And the cake is rockin good.

Enjoy.

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Yes, Christmas is just around the corner. Only 83 days left to make this cake. So get out that wooden spoon and open up the fruit vat and stir. If you missed the Labor Day start don't feel put off, just get started now on the Christmas Eve Cake, your peach won't tast so much like Candy but it will still be good. Start now and we will catch you up to everyone else on Halloween.

Great Article on Chef Thomas Keller and French Laundry Restaurant

Link: What's it like to work in French Laundry, with Thomas Keller, the only American-born chef awarded multiple three-star (out of three) Michelin ratings simultaneously?

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100 PAGES!

Thomas and I have finished 100 full pages of our men's comedy cookbook! 72 recipes and pretty funny if we do say so ourselves.  Stand by....

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More Butter

"I believe it's a cook's moral obligation to add more butter given the chance" 

- Michael Ruhlman