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Beer Fondue

  ----- Original Message ----- 
  From: g.
  Sent: Monday, January 14, 2002 4:54 PM
  Subject: fondo recipes 

  hi looking for a old fashion beer fondoo recipes
  any help thank u


Sure 'nuff. Try the ones below.


  Pub fondue

  1 halved garlic clove 
  2 cups grated mild Cheddar 
  2 cups grated sharp Cheddar 
  1 1/4 cups beer    
  1 tbsp flour 
  1 tsp dry mustard 

  Rub the fondue pot with the cut garlic clove and discard the garlic. 
  Add the beer and bring to the boil. Toss cheeses in flour and mustard 
  and add to the beer, stirring over low heat until melted. Season to 
  taste and serve with bread cubes and pickles. Serves 6. 
  Beer fondue

  1 small chopped onion 
  4 cups grated Lancashire cheese 
  1 tbsp butter 
  5 tbsp light cream 
  4 tsp cornflour 
  1 cup light ale 

  SautÚ the onion in butter until soft. Add the ale and bring to the boil. 
  Add the cheese and melt slowly. Thicken with blended cornflour and cream. 
  Pour into the fondue pot and serve with parboiled cauliflower, radishes 
  and mushrooms. Serves 4-6.
  Cheddar-Beer Fondue

  1 lb. sharp cheddar cheese, shredded 
  1 tbsp. flour 
  1 1/2 tsp. dry mustard 
  Dash cayenne (or add a dash of hot sauce to the melted mixture) 
  3/4 c. beer 
  2 tsp. Worcestershire sauce 
  In bowl, combine cheese, flour, mustard and cayenne; mix thoroughly. 
  In fondue pot, combine beer and Worcestershire sauce. Set temperature 
  at 375 degrees and heat until bubbling. Gradually add cheese mixture 
  and stir constantly until cheese melts and mixture is smooth, about 
  5 minutes. Reduce temperature to 200 degrees and serve. 
  Cheddar Beer Fondue

  2 oz beer per person 
  cheddar and emmenthaler cheese, grated, in roughly 3:1 proportion 
  dry mustard 
  fresh ground black pepper 

  Warm the beer in the fondue pot until it is almost, but not quite 
  Add some minced garlic; as much as you like. 
  Add cheese and keep stirring until it becomes the right consistency. 
  Now add a dash of dry mustard, a dash of worcestershire, and some 
  fresh ground black pepper. 
  Stir. Serve with assorted cubed breads, fresh vegetables and fruit 
  (apples go well in the cheddar
  Beer Fondue

  3/4 cup light-bodied Mexican beer, such as Corona or Carta
  1 cup shredded sharp Cheddar cheese
  1 cup shredded pepper Jack cheese
  Tortilla chips or French bread cubes for dipping 

  Pour beer into a heavy saucepan or fondue pot and heat
  gently over medium-low heat. Gradually add cheeses and
  stir continuously until melted. If not using a fondue pot, 
  pour mixture into a small heavy casserole and keep warm
  over a candle or low flame. Serve with tortilla chips or
  French bread cubes. Makes 4 to 6 servings. 

Black Fruitcake

 ----- Original Message ----- 
  From: Chris 
  To: phaedrus 
  Sent: Tuesday, January 15, 2002 3:13 PM
  Subject: Hawaiian Fudge

  Dear Phaedrus:

  About that Black Fruit Cake, I got the recipe back in 1982 or 1983 
  from the Washington Post or Washington Times.  I checked the Post 
  and the recipe they have isn't the same one I had.  I know because 
  I remember the recipe called for 2 tablespoons of cocoa or 2 squares 
  of unsweetened chocolate--which one, I don't quite remember--thus it's 
  dark color.  The cake had just enough batter to hold the nuts and fruits 
  together and was spicy.  It required the soaking of the fruit for one 
  or two weeks in good cognac.  Truly, this is the best fruit cake I've 
  ever come across.    I hope you can help!  


Hi Chris,

Well I've searched everywhere for a black fruitcake recipe like you describe, but I can't find one that contains chocolate or cocoa in any form. The three types that I did find are below.



  Black  Fruit  Cake

   Ingredients : 
   2 c. Crisco
   4 c. brown sugar
   6 egg yolks, beaten, beat whites until stiff
   1 lb. raisins
   1/2 lb. dates
   1/2 lb. figs
   1 c. jam, blackberry
   1/2 lb. candied cherries
   1/2 c. sorghum
   1/2 c. blackberry juice, orange or apple
   1/2 c. buttermilk
   1/2 c. black coffee
   1 lb. pecans
   5 c. plain flour
   1/2 tsp. soda
   1/2 tsp. baking powder
   1 tsp. cinnamon
   1 tsp. allspice
   1 tsp. nutmeg

   Preparation : 
      Cream Crisco and sugar until well mixed, add egg yolks, all
   liquid ingredients, always add fruit after flour has been put in. 
   Fold in egg whites and nuts last.  Make sure you put a little flour
   on the nuts before adding to mixture.  Pour into a greased tube pan
   and 1 greased loaf pan.
  Black Fruitcake

  This is an English cake. It is also known as Dark Fruitcake, English 
  Fruitcake and Merry Christmas Cake.

  1/4 lb. candied citron
  1/8 lb. candied lemon peel
  1/8 lb. candid orange peel
  1/2 lb. candied cherries
  1 lb. candied pineapple
  1 lb. golden raisins
  1/2 lb. seeded raisins
  1/4 lb. currants
  1/2 C. dark rum, cognac, sherry or Madeira
  1/4 lb. blanched shelled pecans
  1/4 lb. shelled walnuts or pecans
  2 C. sifted all-purpose flour
  1/2 tsp. mace
  1/2 tsp. cinnamon
  1/2 tsp. baking soda
  1/2 C. butter
  1 C. sugar
  1 C. brown sugar, firmly packed
  5 eggs
  1 T. milk
  1 tsp. almond extract

  Prepare fruits and nuts a day ahead. Sliver the citron, lemon and 
  orange peel into very thin strips; cut cherries in half and pineapple 
  in thin wedges. Set aside. Pick over raisins and currants to eliminate 
  stray stems or seeds; add rum, cognac, sherry or Madeira, and soak 
  overnight. Chop almonds and walnuts or pecans coarsely. 
  Set them aside, also.

  The following day, grease a 10-inch tube pan, four 1-pound coffee cans, 
  or 2 bread pans measuring 9 x 5 x 3 inches. Line with brown paper.

  To make the cake, mix 1/2 cup of the sifted flour with all the fruits 
  and nuts in a large bowl. Sift remaining flour with spices and baking 
  soda. Cream butter until soft, then work in granulated sugar and brown 
  sugar, a little at a time, until mixture is smooth. Stir in the eggs, 
  milk, almond extract and flour mixture. Mix thoroughly. Pour over the 
  fruit and nuts and work together with your hands until batter is very 
  well mixed. Lift the batter into the pan or pans and press it down 
  firmly to make a compact cake when cooked. Bake at 275║F. A tube pan 
  that uses all the batter will take 3 1/4 hours. The bread pans, which 
  will each hold half the batter, will take 2 1/4 hours. The coffee cans, 
  which each hold one-fourth of the batter, will take 2 hours.

  Remove cakes from oven, let stand 30 minutes, then turn out onto cake 
  racks. Peel off the brown paper very carefully. The four small, round 
  cakes make attractive Christmas gifts.

  To age fruitcakes, allow at least four weeks. Wrap each cake in several 
  layers of cheesecloth well soaked in rum, cognac, sherry or Madeira. 
  Place in an airtight container, such as a large crock or kettle, and 
  cover tightly. If cheesecloth dries out, moisten it with a little of 
  the wine or spirits. Do not overdo it. The cakes should be firm, not 
  soft, at the end of the aging period. This will make them easy to slice 
  in neat, compact slices. If you wish to frost fruitcakes after they have 
  been properly aged, cover the top first with Almond Paste, then with 
  Milk Frosting. To decorate, make a garland of candied cherries, slivered 
  angelica, and blanched whole almonds around the edge of the cake.

  Almond Paste
  1 lb. blanched almonds
  1 lb. confectioners' sugar, sifted
  3 egg whites
  1 tsp. almond extract or 2 tsp. rose water

  Work almonds through a food grinder or blend in an electric blender. 
  Thoroughly mix in confectioners' sugar. Beat egg whites slightly, then 
  stir into the almond mixture. Add almond extract or rose water, using 
  your hands to blend the heavy mixture.

  Milk Frosting:

  1 1/2 C. sugar
  1/2 C. milk
  1 tsp. butter
  1/2 tsp. vanilla extract

  Combine sugar, milk and butter in a saucepan. Cook, stirring constantly, 
  until mixture begins to boil. Then boil, without stirring, until a few 
  drops tested in cold water form a soft ball. Remove from heat, stir in 
  vanilla extract, and beat until frosting is of spreading consistency. 
  Spread over top of cake letting it dribble down the sides. If frosting 
  becomes too stiff to spread, melt in top of double boiler over boiling 
  water, then beat again.
  Jamaica Spiced Black Fruitcake

    Amount  Measure       Ingredient -- Preparation Method
  --------  ------------  
     3 1/4  cups          dried currants
     2 1/4  cups          seedless raisins
     2      cups          seeded raisins, chopped
     1 1/4  cups          sliced citron
     1 1/2  cups          dried figs, chopped
     1      cup           cooked and drained dried prunes, pitted and chopped
     1 1/2  cups          blanched whole almonds, toasted and sliced
     1      cup           chopped, pitted dried dates
     1      cup           glazed whole cherries, sliced
       1/2  cup           glazed orange peel, chopped
     3      cups          dark Jamaica rum
     1      cup           butter
     2      cups          dark brown sugar, firmly packed
     1 1/2  teaspoons     each, cinnamon, allspice and nutmeg
     5      large         eggs
     2      cups          sifted all-purpose flour
     2      teaspoons     baking powder
       1/2  teaspoon      salt

  Prepare the fruits and almonds and mix well.  Stir in the rum and 
  allow to soak one week.Preheat oven to slow (275 degrees).  Soften 
  the butter in a large mixing bowl and gradually blend in the sugar 
  and spices. Beat in two of the eggs.  Sift the flour with the baking 
  powder and salt and add one cup to the butter mixture.  Beat in the 
  remaining eggs, stir in the rum-soaked fruit, undrained, and add the 
  remaining flour.  Mix well. Line two greased 9 x 5 x 3 inch loaf pans 
  with brown or waxed paper and grease the paper lightly. Divide the 
  batter equally between the two pans.  
  Place a large shallow pan of hot water beneath the cake pans in the 
  oven to prevent the cake from drying.  Bake the cake until a toothpick 
  inserted in the center comes out clean, about 2 1/2 hours.  Cool in 
  the loaf pans one hour.  
  Remove to a wire rack, remove the paper and let rest until cold.  
  Wrap in aluminum foil and store in a tightly closed tin box.  
  Moisten occasionally with Jamaican rum.  
  Age at least one month before serving
From: "Tamm" 
Subject: Request from Chris Sent: Tuesday, January 15, 2002 3:13 PM in regards to "Black Fruit Cake/Washington Post"
Date: Sunday, December 11, 2016 1:40 AM

I was reading your back inquiries and became intriqued by Chirs' request for
a Black Fruit cake recipe with Chocolate.  I have located the recipe on
line.  The link is enclosed.

I hope you will be able to pass this on to Chris.


"A Fruitacake with Chocolate"

Cherry Bounce

----- Original Message ----- 
  From: Chris 
  To: phaedrus 
  Sent: Tuesday, January 15, 2002 9:24 PM
  Subject: Re: Hawaiian Fudge

  Dear Phaed:

  Thank you! That is incredible that you found it so fast! Thank you so 
  much! I'm glad I stumbled onto your web site! Weather permiting, I'll 
  give this a try, tomorrow! I wish I'd found your web site before 
  Christmas. My mother will be so happy because she LOVED this fudge.

  By the way, I would LOVE to make some good old Southern Cherry Bounce.  
  The problem is that I have no idea as to where I can get wild cherries.  
  I wonder if I could use dried cherries or frozen cherries (if I could 
  find any).  I have a recipe.  Do you have any advice on this?  


Hi Chris,

Well, you don't have to use wild cherries, although they're said to be best for cherry bounce. You can use any kind of cherries, but they need to be fresh cherries. I wouldn't think dried or frozen would work well. I think I'd try canned before either of those. If I did try canned, I'd cut the amount of added sugar way down.

Cherry season was back in August, so you aren't going to find fresh cherries this time of year. I think I'd wait until this summer and make it with fresh cherries. Depending on where you live, you might be able to find wild cherries that you can pick yourself next August.


  Cajun  Cherry  Bounce

   Ingredients : 
   1 lb. fresh firm ripe cherries
   2 c. sugar
   1 fifth inexpensive bourbon

   Preparation : 
      Wash and scald a gallon jug with an adequate opening at top to
   drop in cherries and a tight fitting cap.  Remove stems and wash
   cherries, but do not pit or peel.  Drop cherries into jug.  Pour in
   sugar, then bourbon.  Cap tightly.  Turn upside down and back every
   day for at least a month to help sugar to dissolve. Let age at least
   6 months at room temperature.  After six months, transfer cherries
   and liquid into an attractive bottle for serving an ice cream or
   cake topping or for gift giving.

Hawaiian Fudge

----- Original Message ----- 
  From: Chris 
  To: phaedrus
  Sent: Tuesday, January 15, 2002 3:13 PM
  Subject: Hawaiian Fudge

  Dear Phaedrus:

  I've looked high and low for a wonderful recipe that was given to me 
  by a now deceased family member.  Unfortunately, I lost this treasured 
  recipe in 1995 due to a kitchen fire in which all my recipes and recipe 
  books were lost.  I also lost my recipe for Black Fruit Cake which I've 
  sorely missed, too.  The Hawaiian fudge had NO CHOCOLATE in it. It had 
  sugar, butter, PET milk, pineapple and pecans, that I know of.  It was 
  one of those old fashioned fudge recipes that had to be beaten quite a 
  lot before it would set up.  It was scrumptously, deliciously, different!    


Hello Chris,

I've got the Hawaiian Fudge. See below. I'll look for the Black Fruit cake.


   Hawaiian  Fudge

   Ingredients : 
   2 c. sugar
   2/3 c. well drained crushed pineapple
   3 tbsp. light corn syrup
   1/3 c. chopped nut meats
   1/2 c. cream or evaporated milk
   1 tbsp. butter

   Preparation : 
      Cook sugar, cream, pineapple, butter and syrup to soft ball stage
   (238 degrees), stirring often to prevent scorching.  Set pan to cool
   until a little more than lukewarm.  Add nuts and beat hard until
   candy begins to sugar and is thick and creamy.  Pour out quickly and
   spread on waxed paper.  Score off into pieces and break off when
   cool and set. 
   Hawaiian  Fudge

   Ingredients : 
   2 1/2 c. sugar
   1 c. rich milk or cream
   1 sm. can crushed pineapple, drained
   1 c. pecans
   A few drops green food coloring

   Preparation : 
      Combine sugar, milk or cream and well drained pineapple.  Bring
   to a boil over medium heat and cook until mixture reaches soft ball
   stage.  Remove from heat and add pecans and coloring.  Let cool
   slightly, then beat until creamy.  Pour into greased pan.  Cool and
   cut into squares. 
   Hawaiian  Fudge

   Ingredients : 
   2 c. sugar
   1 c. cream or rich milk (evaporated milk)
   1 sm. can crushed pineapple, drained
   1 c. pecans
   Few drops red food coloring

   Preparation : 
     Boil sugar, milk and pineapple until soft ball stage is reached. 
   Remove from heat, add pecans and food coloring.  Beat and pour into
   buttered pan.  

Selenium & Brazil Nuts

  ----- Original Message ----- 
  From: Doug 
  To: phaedrus
  Sent: Tuesday, January 15, 2002 6:52 AM
  Subject: Selenium Content of Brazil Nuts

  How many brazil nuts( please provide a range) would be needed to 
  obtain the daily recommended quantity of 55 micrograms?  Please advise.

  Thank you.


Hello Doug,

Well, there are a couple of things to consider about brazil nuts and selenium. Testing of brazil nuts from different parts of Brazil found a wide variation in the amount of selenium contained in the nuts depending on where they were grown. Brazil nuts grown in areas where the soil is high in selenium will contain more selenium. Also, when you count nuts instead of weight, the size of the nuts must be taken into account. Just searching on the web, I found a wide range of numbers for the selenium content of an ounce of Brazil nuts. I figure the National Institute of Health has the most reliable numbers at:

They say that 1 ounce of dried, unblanched Brazil nuts contains 840 Mcg (mean selenium content) of selenium, which they say is 1200% of the recommended intake.

In practical terms, if I wanted to be sure I was getting daily allowance, and didn't know the exact selenium content of the nuts I was eating, I'd eat between 5 and 10 average size nuts per day. Not more than that because too much selenium can be bad, and not less because you might not be getting the minimum if your nuts are on the low end of the selenium content scale.



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