February 7, 2007
February 7 (old calendar)
Today is the last day before the First of Ducebruary (also known as Duce Day). In anticipation of the feasting tomorrow, you should be making sure that you have your gruyere, ementhaler, white wine (Bonny Doon's malvasia bianca is ideal), lemon juice, corn starch, Kirschwasser, garlic, and bread. Also, I generally recommend a salad, because all that cheese without greens can be tough on the stomach.
Now, what we need is a Grand National Anthem that we can all sing, praising the Keilholtz Dictatorship, the Keilholtzista Party, the Keilholtz Youth, the paramilitary Keilholtz Brigade, and for God to grant our Beloved Duce a long life in office. So, that is your assignment for today.
Remember, the Party has excellent irony detectors, so think before you decide to get smart on us.
The criteria? It should be snappy, moving, and with a good beat that is easy to march to. Atonality (especially in Just-Temperament) is a bonus. Bagpipes and hurdy-gurdy parts are optional, but would put a smile on the face of Beloved Duce.
And no friggin' oboes. We can't have those whispy little quacking things.
Now, put on your black shorts and get to work!
Posted by erik at February 7, 2007 12:32 AMPeony,
I could do a whole post on Kirschwasser, the dry, clear, unaged brandy of cherry mash. The first caveat is that one should purchase good Kirschwasser, either from Europe or from one of the high end distillers in America (St. George Spirits or Clear Creek).
It can be served after dinner, slightly chilled, on its own. It can be sprinkled on your fresh pineapple or on a macedonia (mixed fresh fruit salad). It can be used to pleasantly spike hot chocolate, and should always be used to finish either a classic cheese fondue or a chocolate fondue. It can be used in chocolate frostings, and even a splash can add an interesting touch to a Manhatten. I would even consider a splash to a martini, if it is a martini made with a red vermouth (like Cesar's Venetian Martini, with antiqua formula vermouth and orange bitters).
You could use it to flambe pork, especially with a cherry and carroway sauce.
Hmmm. Perhaps I should dedicate a post to this stuff.
Posted by: Erik Keilholtz at February 7, 2007 3:03 PMOh Duce! What's the Kirschwasser for? Up to now, I've only used it for the annual Black Forest cake. Looking forward to learning another use for the stuff.
Posted by: Peony Moss at February 7, 2007 2:09 PM