Reply, Great ! Reply, As a Brit, I have eaten mincemeat every year at Christmas time for as long as I can remember. This mincemeat has everything but the chipped prunes. In doing some research I learned that while for mincemeat it is feasible to substitute other fats, suet has a very different melting point, and substitutes will not work in Christmas and other steamed puddings. Reply, I just posted a really quick and easy method of making Candied Orange Peel at https://wp.me/p2Olvy-4Js. This quantity is enough to mix with enough apples or pears for one pie. QUICK & EASY COTTAGE PIE. There’s no grinding the fat up involved in that. It was superb! If no liquor is used, refrigerate the quick mincemeat and use it within a week. of “lean, chopped beef or ox heart” to make mincemeat filling, enough for 20 pies. It is called ‘Atora’ light, shredded vegetable suet. The word Mincemeat doesn’t quite inspire the same rapture that it does in England, most likely due to the name. Anyone heard of this before? If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy … Reply, Just about to try your recipe David. But, when I try to offer to make one for the family I get the “Eewwww”, so I never get my mincemeat pie. Dozens of vineyards all around. By the way, a little California news coming your way: NPR just reported that Santa Monica has had to enforce a law preventing the public from using grass medians. It’s 10 times tastier than shop bought, and no more expensive. My traditional recipe makes about 8-pounds, so I’ll put you in charge of grinding up all that suet! Reply, David I love you for posting this recipe! Reply. What if I made a batch with *only* cranberries (which I love?) 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. Reserve 1 heaped teaspoon for the mincemeat. Mincement is on the menu now, thanks to you. thanks…. This recipe is taken from: Christmas Collection (Headline) It’s a great start to the holiday weekend to read your post and relax. 4 tsp ground cinnamon. This recipe is a twist on a traditional mincemeat pie that includes chopped walnuts. Reply, I don’t know if anyone else has noticed, but a jar of mincemeat has become very hard to find in grocery stores. mincemeat pie always means thanxgiving and christmas in indiana. But speaking of flour, if folks are using the vegetarian suet, as David pointed out, check to see if it contains wheat flour. Please please put me out of my misery and help!!! Reply, In New Zealand I can’t find proper suet in a box any more. And yes, I heard people in Berkeley are eating pizza on the Shattuck Avenue median. My mother used to include suet in her mincemeat – and grated apple plus a very generous splosh or three of whiskey. BBC Good Food Show Summer Save 25% on early bird tickets. I love my mother’s and grandmother’s mincemeat pie. Reply. I was going to start some holiday baking today, now I’m extra motivated! So good was it, in fact, that I made a double batch yesterday to have around for Christmas baking. Reply. But it’s okay to use the same day as well. It’s called “Kersfees skil” but I have always been warned that it can, under no circumstances, be used for mince pies. Now we’re talking. 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. Well, this most definitely calls for chocolate. Nutty, fruity desserts have become my favorite in my maturity, but the younger ones, not so much. Reply. Have been making mincemeat since arriving here 20 years ago. Heat oven to 425°F. 2) Do I understand you correctly when you say it can be used with chocolate? Thanks, David, this recipe gets me off to a better start, actually, because it will be chopped and ready to go! I’ll be your suet grinder any day. That’s what the internet is for, folks.). 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. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Reply, The instant mix is delicious by itself, but I ended up adding a container of green tomato mincemeat that I had in the freezer to get a more intense mincemeat flavor. He buys his mincemeat already made. Reply, You can make this without the sugar. 3. Mincemeat Recipe – So Easy To Make! At least one day ahead, mix together all the mincemeat ingredients, cover and set aside. The best mincemeat pie ever! Not everyone wants to make traditional mincemeat, which is a bit of a chore, but there’s another way to get the wonderful flavors of candied peel, spices, dried fruit, and brandy, in your desserts, and that’s to make quick mincemeat. Reply, Double eeeww to suet!! My grandmother canned mincemeat at the fall butchering season. While this almost-instant mincemeat is perfectly fine to use right away, it’s really better if left on its own for a few days, so everything gets a good soaking in the brandy. Unless you want to eat oatmeal and bean sprouts all your life (not that I don’t enjoy those as well), then you eat suet (ewwww! Reply, Hi “My mother used to include suet in her mincemeat – and grated apple plus a very generous splosh or three of whiskey. To this end delightful recipes, ideas and tips and tricks are very welcome – please do share. But I do believe that food changes and evolves, even the classics, and in times past, since mincemeat was likely a way to preserve and celebrate the bounty, if cranberries were available way-back-when, they likely would have found their way into mincemeat. STEP 1. Reply. Our Test Kitchen’s favorite mincemeat pie comes from Laverne Kamp of Kutztown, Pennsylvania. Curried Mince & Pea Pies. (“Who makes their own mincemeat?”) The recipe is easy to prepare and is characteristic of … Reply, David, this is such a source of amusement and memories for most of us. Reply, Oh thank you for this recipe. As someone who doesn’t really enjoy meat in dessert, I loved the recipe. Just “suet mix” which appears to be mostly flour – you use it half and half with flour to make suet pastry. Everyone likes mincemeat pie in my family, I’m lucky. Maybe I will give it a try after all. Bake in the preheated oven for 40 minutes, or until the apples are golden brown. Simply perfect. Roll out remaining pastry dough on floured surface. Yuck! Method. It’s great that you’re a fan David. So… your “less barbaric version” has come at a good time, right when this mincemeat-lover come-lately is feeling the seasonal hankering for canidied suet. Raves all around for galette. Reply, A great alternative to suet for those that can’t or don’t want to use it is grated frozen butter. Reply, Thank you for this mincemeat recipe. Love your posts and your books. I have made mincemeat with my family for many years and we use venison instead of pork or beef. 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. I checked out Delia but she was putting cranberries in hers and that just didn’t seem right to me. Mine does not contain sugar but raisins, sultanas, currants are not easy to find in France. 50 amazing meals you can make with mince. Ingredients: Hydrogenated vegetable oil (47%); wheat flour; sunflower oil (16%); stabiliser pectin: sugar. Around 1977, when we raised our own beef in Oregon, I greatly reduced the recipe and used beef neck meat. It kept for months! Check after the first day: If the liquor has absorbed quickly, and the mixture appears dry, add another tablespoon or so, just enough so the mixture is thoroughly moistened. Easy, home-made, vegetarian Mincemeat – a traditional seasonal recipe. Using a flat spatula, gently press the apple slices into the mincemeat. Just tasted the new batch and y’know, I think it’s even better than the first. Cover with a circle of baking parchment, then the lid. She never used suet but always a good healthy dose of whiskey. (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. Goes well with. Bulk it out with vegies or legumes, then serve on rice or with toast and you have dinner sorted. My experiment this year is to try to make my Mother in law’s fruit soup into a pie. I miss it so! Reply, I agree with you 100%. 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. Reply. (Which I know will please the do-ahead folks.) Our mix is more dry, but we add in more liquid when baking with it. A jar in the fridge lasts forever. Dry tomatoes are also called tomates confites, they lost most of their water in the air and it has been replaced partially by salt. Reply, This is completely sacrilegious but I think that your mincemeat would be a fabulous filling for hamentaschen. 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! 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. I do think my mom added some mace to her pie-perhaps her secret ingredient. It does give it a nice balance, though. But even after I tell them what it is, that’s never stopped anyone from cleaning their plate. For these Mincemeat Squares I used a luxurious sweet Mincemeat which I sandwiched together with two thin layers of easy to make shortcrust pastry. Dessert will be this with my pumpkin pie with a ginger streusel topping along with some homemade vanilla ice cream! 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. I originally posted this in 2008 and gave it an update, with new pictures and because so few people had shared it on social media. We served them along with aged gouda and port at the end of the meal. Reply, Yes, I think I’ll go for the veggie version of the mincemeat after reading your gruesome description of the suet! I make dozens of mince pies as gifts for my French friends as they absolutely love them. Reply, Yes, I’ve always just cut butter into small squares as I’m too lazy to source suet. It kept for months!” thanks. 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. I don’t recall them using apples at all-b/c they always made separate apple pies/turnovers. Then on Christmas Eve, I bake a batch of bite-size very short sweet vanilla pastry shells, spoon the mincemeat into each tartlet & heat in the oven for a further few minutes. I love mincemeat at Christmas but it’s not easy to find. Me again, in Afrikaans cooking there is something similar to this and it has been in our family since the the late 1700’s. I was not able to find a decent candied peel in the local supermarket, so I grabbed half a dozen not-quite-ripe blood oranges off the tree in the back yard. I’ve tried it successfully with grated apples, but will definitely try yours! I was a little skeptical about making my own candied orange peel, but that ended up being a fun adventure of its own. Barbara Reply, Thanks! You can encase it in pastry as soon as it’s cooled. Reply, David, your blog is always a cornucopia of amazing foodie goodness; it’s just a bonus that you’re so funny. Sterilising jarsWash the jars and their lids in hot, soapy water, then sit upside-down on a draining board to drain and dry. Recipe tip. We also skip adding suet and add more apples instead. The reason I don’t like mincemeat myself is because I have a untamable version to raisins/saltana/currants. If you've got a jar of mincemeat sitting in the fridge that needs using up, this is a great way of using up leftovers. When I mentioned I needed beef fat to make a dessert to a boucher in Paris, from the look on his face, he wasn’t exactly sure what I was going to make with it. Judging from the amount of brandy and port that went into it, it was already well-preserved. Cover filling with top crust. Actually confit doesn’t mean “preserved by immersion”, but refers to a way to reduce the water quantity of some ingredient by replacing this water inside it (via the osmotic process) by another product that lasts longer. So I never use those quick link icons to share anything. 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