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Great fruit for a great Cake

Christmas Baking

Great fruit for a great Cake…IMG_8108

This time of year, our Delicatessen is brimming with a selection of Christmas dried fruit. Imported from around the world by Peter Ward’s Country Choice store, we’re currently stocking organic Californian raisins, Australian 5 crown sultanas, Italian amarena cherries and other exceptionally good quality fruit for giving your Christmas cakes, plum puddings and mince pies extra luxurious flavour. If you’re going to put the time aside to do your own Christmas baking, it’s worth getting your hands on some great quality fruit.

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Here’s a recipe for a simple, but really delicious Christmas Cake.  Please call us on 094 9286072 or mail us to caferuadeli@caferua.com  at the delicatessen if you have any specific questions on our stock of fruit.

 

 

Recipe          ingredients

– 8 oz butter
– 8 oz soft brown sugar
– 4 eggs
– 10 oz flour
– 1 1/2 lbs of dried fruit
(Use a mix of Leixa raisins, 5 Crown Sultanas, Chilean golden raisins and soak in few tablespoons of brandy for 24hrs)
– 3 oz Chopped almonds
– 3 oz chopped peel
– 1 oz cherries

dried fruit

dry ingredients     nuts!

Method  other bits!
– 9” tin lined with baking parchment and a paper collar on outside of tin, and preheat oven to 150 C

– Cream butter and sugar
– Add eggs slowly
– Add flour
– Add fruit and nuts

TIP:  

– Contents into tin and bake at 150* for 1 hour turn heat down to 140* for 2-21/2 hours

– Allow to cool, and keep in air tight container.

– Add a little brandy weekly to help cake mature, and wrap cake in both parchment and cling film after each ‘dosing’ (‘brandy wrap’).

– Your cake should be ready and delicious to eat after 3 weeks (and if you can stretch it to 5 weeks, even better).

voila!

 

Bean West

Latte Art

Rua Coffee

We are delighted to be working with local coffee roasters Bean West from Westport who roast and deliver our coffee to each cafe weekly. We worked with Aaron from Bean West to create a custom blend for our cafes and delicatessen.

This espresso blend is also available to take home in retail bags of whole and ground beans and is packaged in recyclable bags.

Rua coffee espresso blend

Aaron worked as a barista in New Zealand for many years and it’s here he also learned the art of roasting coffee. Aaron Best WestAaron imports green beans which come from small independent farms around the world and hand roasts all his coffees on a Giesen roaster.

Bean West beans

Bean West Roasters

 

 

 

 

 

 

 

We love the idea of our coffee being roasted just down the road and being delivered weekly by Bean West which allows us to chat weekly to our roaster who visits both Spencer Street and New Antrim Street with deliveries…if we have any queries we can chat to Aaron directly who takes the time to train all our team members in house too.

All our takeout coffees come with a chunk of our home-made shortbread…don’t forget your loyalty card!

Bean West training 1

 

 

Christmas Entertaining Demo

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Seasonal table decoration ideas

 

On Wednesday, November 23, we hosted our annual Christmas food ‘pantomime’, an evening filled with loads of ideas for entertaining your family and friends this Christmas.

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Christmas Entertaining Demo notes

The evening commenced at 7.30 with everyone who attended getting a prosecco and clementine cocktail and Colleen got us kickstarted with a talk about the myriad of delicious drinks available for the season, covering everything from Sherry to Mulled Apple Juice.

Sarah from De Burca’s butcher gave us the low down on roasting meats, making a delicious gravy and had a some great stories about dealing with challengingly small ovens.

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Goatsbridge Trout sample dish

Aran followed Sarah with a few ideas using the wonderful products of Goatsbridge Trout Farm in Kilkenny. He also put together some great ideas for some delicious seasonal salads which might provide welcome relief in the days following the main event.

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Ana makes meringue

Ana from the Rua bakery demonstrated the different meringue techniques and put together a delightful and celebratory Pavlova ‘wreath’ with some clemenetines, cranberry curd and toasted pistachios, a real Christmas ‘show-stopping’ dessert.

Carol Anne from our deli talked cheese and showed off the fabulous Mont D’or, our favourite cheese for this time of year.

Finally, Colleen finished the demo by putting together ideas for seasonal table decorations using fresh, seasonal foliage and fruits.

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Pavlova wreath

Our evening concluded with a lovely supper of Tom Durcan’s Spiced Beef, horseradish dressing, winter slaw and jewelled barley salad followed by some of that Pavlova.

If you’d like to know more about our demos at Rua, please email us at  info@caferua.com and we’ll put you on our mailing list for future events.

 

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