funnily enough I was looking up mincemeat recipes yesterday, but that was before you published your post. You can also buy it online. Reply. Method. Guys, if you run into one of these weak women who go “ewww” over simple Suet, drop them like a hot potato and run the other direction. Reply, In another life, I had a mother-in-law in the Midwest US who made mincemeat pie filled with bits of beef. Reply, My father taught me to make mincemeat, and his great-aunts taught him. :) Is it OK if I allow it to sit at room temp until I use it on Thursday? Just “suet mix” which appears to be mostly flour – you use it half and half with flour to make suet pastry. At least one day ahead, mix together all the mincemeat ingredients, cover and set aside. Put all the ingredients, except the brandy, in a large saucepan. People have been using the grass medians to do calisthetics. Take a roomy mixing bowl and add the grated apple, zest and juice of the orange and lemon. Reply, You can make this without the sugar. Just tasted the new batch and y’know, I think it’s even better than the first. (Which wouldn’t be the first time that happened to me here.). Reply, Hi David…yes indeed, it seems like the original mincemeat did have meat in it…I just looked in a book called “Christmas Feasts from History” and there are two recipes in there for mincemeat with meat…one with mutton (oh yum) and the other with beef. These old Fashioned Mincemeat Bars are a perfect recipe for the pastry newbie to make. I am a huge mincemeat fan (My Dad is British, so I really don’t have much choice! This one seems easy enough, and I can skip lots of sugar! Step 2. Around 1977, when we raised our own beef in Oregon, I greatly reduced the recipe and used beef neck meat. Also vegetarian. If you hit those share buttons you have inadvertently and unknowingly agreed that company can track all of your movements on the internet. Reply, Chez, I agree with you 100%. This is wonderful to make mid-year David & then stored in a big glass lidded bell jar in a dark pantry to develop fully. But even after I tell them what it is, that’s never stopped anyone from cleaning their plate. If using store-bought ice cream, let it sit at room temperature until it’s slightly soft, then beat it in and re-freeze. And See’s is the real thing – suet and allt! I’ve tried it successfully with grated apples, but will definitely try yours! He buys his mincemeat already made. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy … Cover filling with top crust. Roll out remaining pastry dough on floured surface. Christelle: You can use any alternative sweetener here, such as honey or agave, or even cut or omit the sugar. Heat oven to 425°F. Reply, “I used to joke that I didn’t like to go in there and get it because, “…that place is a meat market!” Reply, Suet can be used if needed. Put all the ingredients, except the brandy, in a large saucepan. hi sam: I’ve gotten a spate of inquiries about using other dried fruit, and since I was already dangerously straying from “tradition”, I thought I’d keep the flavors as close to the “real” version as possible. Alternatively, spoon the warm mincemeat into a large sterilised jar or several smaller ones (see tip, below). Well, this most definitely calls for chocolate. Raves all around for galette. : ) Reply. 2. But then again, I haven’t looked ; ) These festive pancakes are so quick and. To make the pastry, mix sugar, butter and egg yolks in a food processor until smooth. ;) This simple mixture which mimics mincemeat very closely, and is even vegetarian, so everyone can indulge in dessert. Yes, we walked about an hour home the other night due to the strike. Reply, Oh thank you for this recipe. I love your addition of brandy – or rum – or whisky :) Reply, Merci! Reply, Thanks. Delish! whizzed by : ) (I stock up when I go to the UK on dried ready-to-eat figs, and apricots, lots of spices, and juice and rind of oranges and lemons, apples, chopped almonds for crunch, honey and apple brandy (not easy to find in France) so next time I’m in the UK I’ll be stocking up. My mom prefers None Such Ready-to-Use Mincemeat ($6). My grandmother canned mincemeat at the fall butchering season. The butcher was perplexed when I asked for it…especially when I told him it was for making dessert! Let the mixture stand for at least one to three days before using. That’s what the internet is for, folks.). It had gotten a bit brittle so in it went too. Great market on Saturdays, producer market on Tuesdays. It adds a deep warm flavour.So happy to know what I made is counted as mincemeat. Place the apple pieces into a large ovenproof pot with the rest of the ingredients … It works fine. If you've never made your own mincemeat … The mutton one from the 17th century also tells of how pie crusts were then called ‘coffins’ …curiouser and curiouser! And I loved it with fresh whipped cream. I gave it whirl over the Christmas holidays while back home in Florida visiting my parents. Not sure about pastry. Cover with a circle of baking parchment, then the lid. Reply. I was going to start some holiday baking today, now I’m extra motivated! Reply, I don’t know what’s in Marks & Spencer’s mince pies (tarts really) but they were giving them away and it was instant love. Squeamishness over food is just silly and a waste of time/life. Storage: The Quick Mincemeat, as written, will keep for several months. Reply, This is completely sacrilegious but I think that your mincemeat would be a fabulous filling for hamentaschen. I never realized how fantastic mincemeat was until I unwittingly ate a mincemeat chocolate from See’s (gotta love the See’s!) Quote BBH25. Reply, Yes, I’ve always just cut butter into small squares as I’m too lazy to source suet. I checked out Delia but she was putting cranberries in hers and that just didn’t seem right to me. As an, almost, lifelong vegetarian my old Mum was good enough to make mincemeat and Christmas pudding using this stuff (yes it’s been around since Dickens, I think), Anyway mince tarts are traditional with Christmas pud and custard as ‘afters’ at Christmas lunch. These have a rather thin skin, so I worried that it might not work, but the candied peel came out beautifully– a gorgeous, intense flavor and color. The dried fruits have natural sugar in them, and the candied fruit has some sugar, but when added to a dessert, it’s not that much per serving. If no liquor is used, refrigerate the quick mincemeat and use it within a week. Note: For those avoiding alcohol, substitute apple cider or juice, and a teaspoon of vanilla extract, in place of the brandy. Reply, I’ll take quality beef suet over cheap nasty soybean oil substitute – it adds a beautiful depth of flavour the likes of which features in our staple Christmas Pudding! The mincemeat may look loose at this stage, but it will continue to thicken. Reply, David, Thank you for this easy and delicious recipe. Sterilising jarsWash the jars and their lids in hot, soapy water, then sit upside-down on a draining board to drain and dry. Mincemeat is on the agenda for this holiday season, though I’m going to attempt to do it with suet. IN THE AGA - Follow stage 1, heat gently on the boiling plate, cover and transfer to the simmering oven for about 20 minutes. Reply, Yes, I sometimes make suet-based Mincemeat. Love your posts and your books. I keep mine at room temperature if I plan to use it within a week or two. Mincemeat Recipe – So Easy To Make! Cover. It’s always interesting to me to see which recipes on the blog get pinned the most, or the least. Next, Suet (Beef Fat) is what makes steaks and roasts delicious. I don’t know if I’d be all that happy & relaxed having lunch on a narrow strip of grass while 4 lanes of traffic (mostly Priuses?) Amy B: Actually, you stir in the mixture into the ice cream, for best results. For these Mincemeat Squares I used a luxurious sweet Mincemeat which I sandwiched together with two thin layers of easy to make shortcrust pastry. Bibil (Best use ever for green tomatoes!) Stick the equivalent butter in the freezer to harden up and then grate. Spoon in the mincemeat while it’s warm, using a funnel if you have one. Although spotted dick and dumplings are also very popular in the UK and my mother used to make baked suet, delicious with roasted meat. I’m definitely going to make this, and use it to make a mincemeat cake, that Xmas Eve cheat’s standby! Reply. Reply, Of course, most of us (if not pretty much all of us) Brits who home-make our mincemeat just use suet out of a packet. Candied orange peel is available in well-stocked supermarkets around the holiday season. It does give it a nice balance, though. 3 sprigs fresh rosemary, leaves picked and finely chopped. Reply, David I love you for posting this recipe! Just to be sure, how would you translate candied orange peel in French? Barbara Reply, Thanks! Yuck! Bisous! Or, I guess I should say, he wasn’t exactly convinced I was in my right mind. I love my mother’s and grandmother’s mincemeat pie. Now we’re talking. Reply. My traditional mincemeat is maturing in my pantry. The festively-spiced ice cream is even better with warm chocolate sauce ladled over it. I’ll definitely try it. Easy Peasy Mini Mince Pies. Reply, if you are seeing sharing on the internet go down in the numbers don’t be surprised that fewer people are doing it. Method. Reply, A great alternative to suet for those that can’t or don’t want to use it is grated frozen butter. Big & small: This fuss … all the time! Reply. Reply, Bibil: You’d say “zeste d’orange confit”; the word confit refers to preserving something, usually by immersion. Goes well with. Dessert will be this with my pumpkin pie with a ginger streusel topping along with some homemade vanilla ice cream! Using a flat spatula, gently press the apple slices into the mincemeat. Meat isn’t something normally associated with dessert in many places (although I had an interesting chocolate and beef pastry in Sicily), but traditional mincemeat is indeed, a wonderful addition to holiday desserts. The amount is perfect for adding to a bowl of sliced apples or pear destined for a pie or crisp. I’ll go back and check the ingredients. Reserve 1 heaped teaspoon for the mincemeat. Get 25% off 9-in-1 smart scales What if I made a batch with *only* cranberries (which I love?) First of all, all food comes from various bits of living things, and if you mentally filter out some parts are better or worse than others, you’re simply immature. You can also fold it into just-churned vanilla ice cream, which is a great – and surprising – addition to a holiday dessert menu. Depending on the raisins and candied peel that you use, check the mincemeat after the first day; if it’s soaked up all the brandy, add a little more to the jar to keep things moist. A little layer at the bottom of an apple tart that I served with caramel brandy sauce was delicious! Inspect two 12-ounce jars for cracks and rings … Looking for mincemeat pie recipes? But I’m English enough to think that it wouldn’t work well in a mince pie … the new lighter way with mince this side of the channel is to use grated apple instead of suet. The mince itself was bright and clean-tasting (not overly sweet and gloggy like the jarred stuff) and everyone thought the mince tartlettes were the tastiest and most “christmas-y” of all the Christmas desserts. Simply perfect. QUICK & EASY COTTAGE PIE. Reply. And frankly,the raisins and walnuts give enough texture to make up for no meat. Our family’s mincemeat has meat in it, as well as the suet. I use salted butter and it gives a wonderful rich decadence. Our mix is more dry, but we add in more liquid when baking with it. The fat holds much of the flavor and a lot of the great texture. yum! Some get thousands of shares, and others get less. Judging from the amount of brandy and port that went into it, it was already well-preserved. I’ll attach your suggestion of serving it over ice cream. I made mine about 2 weeks ago and it’s sitting on top of a cupboard in jars for another 2 weeks until it has matured enough to be made into pies and eaten with Brandy Butter…yum. It falls right along the lines of craft made bitters in my mind. Reply, I soaked fruit for my Xmas cake almost like this, with some crystallized ginger and orange peel made from your recipe. This quick and easy recipe is a great way of making the most out of your minced meat. Add the tradtional mincemeat, brandy and treacle into a jam pan or large saucepan and bring to a boil and simmer for 8-10 minutes until reduced by about two thirds, then leave to cool for 30 … It’s called “Kersfees skil” but I have always been warned that it can, under no circumstances, be used for mince pies. I miss it so! We also skip adding suet and add more apples instead. Reply, David, your blog is always a cornucopia of amazing foodie goodness; it’s just a bonus that you’re so funny. Have been making mincemeat since arriving here 20 years ago. PLACE rack in lowest position in oven. Maybe I will give it a try after all. I think your comment about meat market is funny but that could be a vodka/tonic talking. David: In Montana we have a similar recipe that calls for MOOSE meat – yes, its mincedmoosemeat – try saying that four times fast. BBC Good Food Show Summer Save 25% on early bird tickets. I won’t have to buy mincemeat for my cookies. Grow up and try all foods. I’ve never been a fan of mincemeat, because it is too sweet, and I don’t fancy using suet indeed.. They can even process it for you so that it is already ground. Curried mince and pea pies. Our Test Kitchen’s favorite mincemeat pie comes from Laverne Kamp of Kutztown, Pennsylvania. Will keep in a cool, dry place for up to six months. I made this just now, but i do not have any jars! This mincemeat recipe is easy and low cost. Years ago the SFChronicle had a weekly Wednesday column by Merle Ellis, and one year he published his mother’s recipe for real (meat) mincemeat. These Easy Peasy Mini Mince Pies are much smaller and made with a simple, savoury pastry, which I think perfectly complements the sweetness of the mincemeat. Thanks for your excellent blog…witty and wise! Mmmm mince - there's no other meat quite as budget-friendly, convenient or versatile. It's a lot easier than you might think, and the recipe can be scaled up or down. Reply. 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