Rumtopf (Part I)

Our obsession with preserving the season continues!  This time we're looking ahead to the winter months and thought a rumtopf would provide the much needed warmth.  It's hard to think of warmth in the middle of summer, we know, but we'll be glad to have these boozy fruits in a few months. We'll be adding seasonal fruit to our rumtopf every month starting with cherries and blueberries.  

To start, you'll need:

1 bottle of dark rum
a handful of cherries
a handful of blueberries
2 Tbsp sugar

Wash your fruit, de-pit the cherries and place all of your fruit at the bottom of a jar. 
Sprinkle with the sugar, mix, and let this mixture sit for 30 minutes before adding the rum.
Store in a cool place.  

Happy 4th of July! Here is our quick no-bake trifle in a jar.

 

Here is the recipe:

blueberries
raspberries
cherries
ladyfingers, broken into pieces
240 grams (1 cup) softened mascarpone cheese
120 grams (½ cup) heavy cream
50 grams (¼ cup) sugar
1 teaspoon vanilla

(Makes enough for four 8 ounce jars).

Pour mascarpone cheese, heavy cream, sugar and vanilla into a bowl and whisk until you get soft peaks.

Start by placing a few pieces of ladyfingers in the bottom of each jar.

Working in thin layers, add: cream, raspberries, ladyfingers, cream, blueberries, ladyfingers, cream and cherries on top.

And a quick 1-minute how-to video: 

Cherry Berry Trifle from whip+click on Vimeo.