Does anyone remember the old paperback cookbooks that used to come out
like once a month maybe in the seventies? (not sure) Taste of Home or Home
Cooking or something like that. Anyway, there was a mincemeat recipe for
something like a strudel in one of them. Basically there was a recipe for
a kind of pastry dough that you rolled out, spread the mincemeat on,
rolled up like a jelly roll, placed in a ring pan and then cut slits in
the top. I can't remember if there was any rising involved or not. It was
like a brunch type recipe thing for the holidays, and after it came out of
the oven, you'd drizzle glaze over the top and sprinkle with sliced
almonds, (I think?)
Can anyone remember this recipe or post something like it?

"Johnanne R Johnson" wrote in message
...
Does anyone remember the old paperback cookbooks that used to come out
like once a month maybe in the seventies? (not sure) Taste of Home or Home
Cooking or something like that. Anyway, there was a mincemeat recipe for
something like a strudel in one of them. Basically there was a recipe for
a kind of pastry dough that you rolled out, spread the mincemeat on,
rolled up like a jelly roll, placed in a ring pan and then cut slits in
the top. I can't remember if there was any rising involved or not. It was
like a brunch type recipe thing for the holidays, and after it came out of
the oven, you'd drizzle glaze over the top and sprinkle with sliced
almonds, (I think?)
Can anyone remember this recipe or post something like it?



Authentic strudel dough is just flour, water, salt, and very small amount of
oil. There is no leavening. It is mostly a technique driven product.
After rolling and stretching the dough, bread crumbs are spread on the
dough, filling spread on the crumbs, and then more crumbs sprinkled over the
filling. The strudel is then wrapped and rolled.

If you don't want to make strudel dough, you can use prepared phyllo dough.
There is also prepared mincemeat available. To make this in an authentic
way would be a big undertaking. It is something that I have done just for
the experience but I wouldn't do it on a regular basis.

Here is a page that discusses strudel:
http://www.baking911.com/pastry_strudel.htm

If you want a good reference for making strudel, take a look at "The Pie and
Pastry Bible" by Rose Levy Beranbaum. She also has instruction for
substituting commercial phyllo dough for strudel dough. Beranbaum highly
recommends "Vintage Mincemeat" made by the Pastillion (or Pastilion) company
in Wisconsin. I can't find a source for this on the internet but someone
may have a source or another recommendation. Here is a link to some recipes
if you want to make it yourself.
http://www.google.com/search?sourcei...ncemeat+recipe

We used to make something like this, but it was more of a tortiere. Regular
pastry, and a meat filling. I sure there are lots of tortiere recipes
around. Made long and skinny, slashed, served with sour cream.


"Johnanne R Johnson" wrote in message
...
Does anyone remember the old paperback cookbooks that used to come out
like once a month maybe in the seventies? (not sure) Taste of Home or Home
Cooking or something like that. Anyway, there was a mincemeat recipe for
something like a strudel in one of them. Basically there was a recipe for
a kind of pastry dough that you rolled out, spread the mincemeat on,
rolled up like a jelly roll, placed in a ring pan and then cut slits in
the top. I can't remember if there was any rising involved or not. It was
like a brunch type recipe thing for the holidays, and after it came out of
the oven, you'd drizzle glaze over the top and sprinkle with sliced
almonds, (I think?)
Can anyone remember this recipe or post something like it?

In article ,
"Vox Humana" wrote:

If you want a good reference for making strudel, take a look at "The Pie and
Pastry Bible" by Rose Levy Beranbaum. She also has instruction for
substituting commercial phyllo dough for strudel dough. Beranbaum highly
recommends "Vintage Mincemeat" made by the Pastillion (or Pastilion) company
in Wisconsin. I can't find a source for this on the internet but someone
may have a source or another recommendation.

She says that Postilion's mincemeat is available from La Cuisine, but I
don't see it on their site.
http://www.lacuisineus.com/

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

http://www.thecoffeefaq.com/

In article ,
"Vox Humana" wrote:

If you want a good reference for making strudel, take a look at "The Pie and
Pastry Bible" by Rose Levy Beranbaum. She also has instruction for
substituting commercial phyllo dough for strudel dough. Beranbaum highly
recommends "Vintage Mincemeat" made by the Pastillion (or Pastilion) company
in Wisconsin. I can't find a source for this on the internet but someone
may have a source or another recommendation.

She says that Postilion's mincemeat is available from La Cuisine, but I
don't see it on their site.
http://www.lacuisineus.com/

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

http://www.thecoffeefaq.com/

"Scott" wrote in message
...
In article ,
"Vox Humana" wrote:

If you want a good reference for making strudel, take a look at "The Pie
and
Pastry Bible" by Rose Levy Beranbaum. She also has instruction for
substituting commercial phyllo dough for strudel dough. Beranbaum
highly
recommends "Vintage Mincemeat" made by the Pastillion (or Pastilion)
company
in Wisconsin. I can't find a source for this on the internet but
someone
may have a source or another recommendation.

She says that Postilion's mincemeat is available from La Cuisine, but I
don't see it on their site.
http://www.lacuisineus.com/


I did a web search and found that reference. When I clicked on the link,
the page wasn't available. I went to their site and it is nowhere to be
found. I can't find a website for the company either. If I read the google
search right, they stuff was about $20 for an 18 oz. jar. It should be
incredible!

"Scott" wrote in message
...
In article ,
"Vox Humana" wrote:

If you want a good reference for making strudel, take a look at "The Pie
and
Pastry Bible" by Rose Levy Beranbaum. She also has instruction for
substituting commercial phyllo dough for strudel dough. Beranbaum
highly
recommends "Vintage Mincemeat" made by the Pastillion (or Pastilion)
company
in Wisconsin. I can't find a source for this on the internet but
someone
may have a source or another recommendation.

She says that Postilion's mincemeat is available from La Cuisine, but I
don't see it on their site.
http://www.lacuisineus.com/


I did a web search and found that reference. When I clicked on the link,
the page wasn't available. I went to their site and it is nowhere to be
found. I can't find a website for the company either. If I read the google
search right, they stuff was about $20 for an 18 oz. jar. It should be
incredible!

"Vox Humana" wrote in
:


"Scott" wrote in message
...
In article ,
"Vox Humana" wrote:

If you want a good reference for making strudel, take a look at "The
Pie and Pastry Bible" by Rose Levy Beranbaum. She also has
instruction for substituting commercial phyllo dough for strudel
dough. Beranbaum highly recommends "Vintage Mincemeat" made by the
Pastillion (or Pastilion) company in Wisconsin. I can't find a
source for this on the internet but someone may have a source or
another recommendation.

She says that Postilion's mincemeat is available from La Cuisine, but I
don't see it on their site.
http://www.lacuisineus.com/


I did a web search and found that reference. When I clicked on the
link, the page wasn't available. I went to their site and it is nowhere
to be found. I can't find a website for the company either. If I read
the google search right, they stuff was about $20 for an 18 oz. jar. It
should be incredible!

Incredible mincemeat is incredibly easy to make, and while not cheap, is
nowhere near $20 a jar. For the holidays I have used Delia Smith's recipe
for Christmas Mincemeat, and a recipe shared by a poster, June Fawthrop, on
uk.food+drink.misc. Both are excellent.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Wayne Boatwright" wrote in message
...
"Vox Humana" wrote in
:

Incredible mincemeat is incredibly easy to make, and while not cheap, is
nowhere near $20 a jar. For the holidays I have used Delia Smith's recipe
for Christmas Mincemeat, and a recipe shared by a poster, June Fawthrop,
on
uk.food+drink.misc. Both are excellent.

I might give that a look. I haven't had any mincemeat that I would say was
worth trying again and always wondered if I hadn't just been the victim of
substandard commercial pie filling.

On Thu, 16 Dec 2004, Wayne Boatwright wrote:

Incredible mincemeat is incredibly easy to make, and while not cheap, is
nowhere near $20 a jar. For the holidays I have used Delia Smith's recipe
for Christmas Mincemeat, and a recipe shared by a poster, June Fawthrop, on
uk.food+drink.misc. Both are excellent.
Wayne in Phoenix

June Fawthrop's does look delicious!
What have you used for the "4 tsp mixed spice"?

Dave

On Thu, 16 Dec 2004, Wayne Boatwright wrote:

Incredible mincemeat is incredibly easy to make, and while not cheap, is
nowhere near $20 a jar. For the holidays I have used Delia Smith's recipe
for Christmas Mincemeat, and a recipe shared by a poster, June Fawthrop, on
uk.food+drink.misc. Both are excellent.
Wayne in Phoenix

June Fawthrop's does look delicious!
What have you used for the "4 tsp mixed spice"?

Dave

Dave Bell wrote in
rea.net:

On Thu, 16 Dec 2004, Wayne Boatwright wrote:

Incredible mincemeat is incredibly easy to make, and while not cheap,
is nowhere near $20 a jar. For the holidays I have used Delia Smith's
recipe for Christmas Mincemeat, and a recipe shared by a poster, June
Fawthrop, on uk.food+drink.misc. Both are excellent.
Wayne in Phoenix

June Fawthrop's does look delicious!
What have you used for the "4 tsp mixed spice"?

Dave

British "mixed spice" is a fairly classic combination, but commercial
preparations put their own signature on it with varying quantities and,
occasionally, different ingredients.

After considerable research, the following combination was what I worked
out. I used in in the mincemeat, of course, and also used it in my pumpkin
pies for Thanksgiving. We really liked it. I've made a moderate quantity
to keep on hand since it's a versatile blend.

If you have whole spices of any of the following, put them in a spice mill
along with those that are pre-ground, and grind all to a fine powder. Even
if all your spices are pre-ground, I believe there's some benefit in
putting them all in the spice mill to insure a perfect blending.

1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground mace
1 teaspoon ground cloves
1 teasopon ground ginger
1 teaspoon ground allspice
1 teaspoon ground coriander

I found a few formulations that also included either or both of caraway
seed and black peppercorns. Because mixed spice is used in such a large
variety of foods, I concluded that those weren't best suited for my
purpose.

HTH

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Dave Bell wrote in
rea.net:

On Thu, 16 Dec 2004, Wayne Boatwright wrote:

Incredible mincemeat is incredibly easy to make, and while not cheap,
is nowhere near $20 a jar. For the holidays I have used Delia Smith's
recipe for Christmas Mincemeat, and a recipe shared by a poster, June
Fawthrop, on uk.food+drink.misc. Both are excellent.
Wayne in Phoenix

June Fawthrop's does look delicious!
What have you used for the "4 tsp mixed spice"?

Dave

British "mixed spice" is a fairly classic combination, but commercial
preparations put their own signature on it with varying quantities and,
occasionally, different ingredients.

After considerable research, the following combination was what I worked
out. I used in in the mincemeat, of course, and also used it in my pumpkin
pies for Thanksgiving. We really liked it. I've made a moderate quantity
to keep on hand since it's a versatile blend.

If you have whole spices of any of the following, put them in a spice mill
along with those that are pre-ground, and grind all to a fine powder. Even
if all your spices are pre-ground, I believe there's some benefit in
putting them all in the spice mill to insure a perfect blending.

1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground mace
1 teaspoon ground cloves
1 teasopon ground ginger
1 teaspoon ground allspice
1 teaspoon ground coriander

I found a few formulations that also included either or both of caraway
seed and black peppercorns. Because mixed spice is used in such a large
variety of foods, I concluded that those weren't best suited for my
purpose.

HTH

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Vox Humana" wrote in
:


"Wayne Boatwright" wrote in message
...
"Vox Humana" wrote in
:

Incredible mincemeat is incredibly easy to make, and while not cheap,
is nowhere near $20 a jar. For the holidays I have used Delia Smith's
recipe for Christmas Mincemeat, and a recipe shared by a poster, June
Fawthrop, on uk.food+drink.misc. Both are excellent.

I might give that a look. I haven't had any mincemeat that I would say
was worth trying again and always wondered if I hadn't just been the
victim of substandard commercial pie filling.

I would have to agree. Most commercial mincemeat, at least that commonly
available in the US, is not worth a second look. Even the least expensive
brands are around $8 for a jar that isn't adequate to fill a decent pie.

Do give one of the recipes a try...you'll be glad you did.

BTW, you may already know this, but more modern recipes including the two I
referenced do not actually contain meat, but do contain suet which is
essential. Shredded suet is next to impossible to find in US shops, but
most any butcher will obtain it and put it through the grinder for you. I
bought several pounds and put the remainder in the freezer. I plan on
using it to try some other British fare like Spotted Dick, Suet Pudding,
etc.

One last thing... June makes batches of mincemeat throughout the year, but
insists that it's best to use after aging for some length of time. Many
folks make it nearly a year ahead for the holidays.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Vox Humana" wrote in
:


"Wayne Boatwright" wrote in message
...
"Vox Humana" wrote in
:

Incredible mincemeat is incredibly easy to make, and while not cheap,
is nowhere near $20 a jar. For the holidays I have used Delia Smith's
recipe for Christmas Mincemeat, and a recipe shared by a poster, June
Fawthrop, on uk.food+drink.misc. Both are excellent.

I might give that a look. I haven't had any mincemeat that I would say
was worth trying again and always wondered if I hadn't just been the
victim of substandard commercial pie filling.

I would have to agree. Most commercial mincemeat, at least that commonly
available in the US, is not worth a second look. Even the least expensive
brands are around $8 for a jar that isn't adequate to fill a decent pie.

Do give one of the recipes a try...you'll be glad you did.

BTW, you may already know this, but more modern recipes including the two I
referenced do not actually contain meat, but do contain suet which is
essential. Shredded suet is next to impossible to find in US shops, but
most any butcher will obtain it and put it through the grinder for you. I
bought several pounds and put the remainder in the freezer. I plan on
using it to try some other British fare like Spotted Dick, Suet Pudding,
etc.

One last thing... June makes batches of mincemeat throughout the year, but
insists that it's best to use after aging for some length of time. Many
folks make it nearly a year ahead for the holidays.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.