Is October the Sweetest Month?
October is U.S. National Dessert Month and the calendar is full of sweet dates.
Did you miss celebrating National Caramel Custard Day (Oct. 3), National Apple Betty Day (Oct. 5), National Frappe Day (Oct. 7), National Fluffernutter (a sandwich made with peanut butter and marshmallow cream) Day (Oct. 8), National Angel Food Cake Day (Oct. 10), National Dessert Day (Oct. 14) and National Chocolate Cupcake Day (Oct. 18)?
Well, no need to worry because the month still has some great gustatory opportunities: National Brandied Fruit Day (Oct. 20), National Pumpkin Cheesecake Day (Oct. 21), National Nut Day (Oct. 22), National Boston Cream Pie Day (Oct. 23), National Chocolate Day (Oct. 28), National Candy Corn Day (Oct. 30) and National Caramel Apple Day (Oct. 31).
And there’s that candy eating Hallowe’en.
Did you know that October is also :
- National Apple Month
- National Applejack Month
- National Caramel Month
- National Cookie Month
- National Kitchen Month
- National Popcorn Popping Month
October 20 — National Brandied Fruit Day
Since today, October 20, is National Brandied Fruit Day, here’s a recipe for a delicious treat that is easy to make (and can really be enjoyed anytime of the year). Storing fruits in brandy is a simple way to preserve the wonderful tastes of the harvest season without the hassle of canning.
To make your own brandied fruit, all you need is ripened fruit, sugar, and brandy (the higher the quality, the better). Wash the fruit, peel off any skin, and slice (with a Kyocera ceramic knife) if necessary. Fill half a container with brandy and add the fruit. For each cup of fruit you add, stir in 1/6 cup of sugar. Make sure all the fruit is submerged in the mixture, cover the container, and store it in a dark place. You can continue to add fruit at any time. Your brandied fruit will be cured after a couple of months.
Serve a spoonful of brandied fruit over ice cream, with a dollop of whipped cream, or as a delectable breakfast side dish.