I'm just wondering, cos I'm planning on making some mince pies, and I
want to make my own mincemeat to go inside, but all the recipes I've
seen involve at least a few tablespoons of Brandy etc.

However I don't want to put any alcohol in whatsoever - is it possible
to do this while retaining a decent flavour?

Any help would be most appreciated
Jon

(Jon) wrote:

>I'm just wondering, cos I'm planning on making some mince pies, and I
>want to make my own mincemeat to go inside, but all the recipes I've
>seen involve at least a few tablespoons of Brandy etc.
>
>However I don't want to put any alcohol in whatsoever - is it possible
>to do this while retaining a decent flavour?
>
>Any help would be most appreciated

If it is simply a matter of preferring not to ingest alcohol, fear
not. It evaporates. You are left with the other stuff, which merely
contributes flavour.

--
PB
The return address has been MUNGED

Nice one - that's exactly what I want to hear!! Cheers!
Jon


"Padraig Breathnach" > wrote in message
...
> (Jon) wrote:
>
> >I'm just wondering, cos I'm planning on making some mince pies, and I
> >want to make my own mincemeat to go inside, but all the recipes I've
> >seen involve at least a few tablespoons of Brandy etc.
> >
> >However I don't want to put any alcohol in whatsoever - is it possible
> >to do this while retaining a decent flavour?
> >
> >Any help would be most appreciated
>
> If it is simply a matter of preferring not to ingest alcohol, fear
> not. It evaporates. You are left with the other stuff, which merely
> contributes flavour.
>
> --
> PB
> The return address has been MUNGED

Jon wrote:
>
> I'm just wondering, cos I'm planning on making some mince pies, and I
> want to make my own mincemeat to go inside, but all the recipes I've
> seen involve at least a few tablespoons of Brandy etc.
>
> However I don't want to put any alcohol in whatsoever - is it possible
> to do this while retaining a decent flavour?
>
> Any help would be most appreciated
> Jon


The baking section in most grocery stores carry brandy or rum "extracts"
which, while not totally substituting for that ingredient, at least help
with the flavor.

Brandy, rum, etc. add a certain richness of flavor to some recipes.

Why are you worried tho'? If you cook with alcoholic beverages, the
acual ETOH (alcohol) cooks off and evaporates, leaving just the flavor behind.

Nobody is going to get drunk off of your pies. ;-)

Now my sister's rum balls, that's a different story since they are a
refrigerator cookie. ;-)

K.
--
>^,,^< Cats-haven Hobby Farm >^,,^< >^,,^<

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra

>From: Katra

>Now my sister's rum balls, that's a different story since they are a
>refrigerator cookie. ;-)

ooooohhhhh, rum balls. You mean the sort that is crushed vanilla wafers, cocoa
powder, rum - balled up and coated with ground nuts or more cocoa powder?

Ellen

Katra > wrote >
> The baking section in most grocery stores carry brandy or rum "extracts"
> which, while not totally substituting for that ingredient, at least help
> with the flavor.

Extracts often contain alcohol. Alcoholics have been known to drink
vanilla extract when they cannot get their hands on anything else.

> Why are you worried tho'? If you cook with alcoholic beverages, the
> acual ETOH (alcohol) cooks off and evaporates, leaving just the flavor >behind.

Which CAN trigger a binge in the alcoholic.
>
> Nobody is going to get drunk off of your pies. ;-)

Not the point. See above.

Carmen Dioxide wrote:
>
> Katra > wrote >
> > The baking section in most grocery stores carry brandy or rum "extracts"
> > which, while not totally substituting for that ingredient, at least help
> > with the flavor.
>
> Extracts often contain alcohol. Alcoholics have been known to drink
> vanilla extract when they cannot get their hands on anything else.
>
> > Why are you worried tho'? If you cook with alcoholic beverages, the
> > acual ETOH (alcohol) cooks off and evaporates, leaving just the flavor >behind.
>
> Which CAN trigger a binge in the alcoholic.
> >
> > Nobody is going to get drunk off of your pies. ;-)
>
> Not the point. See above.


Then make Pumpkin pie... ;-)
Or Lemon Meringue.
Or apple pie.

If you can't make it right due to alcoholic worries,
don't make it.

Just my 2 cents, YMMV.

K.

--
>^,,^< Cats-haven Hobby Farm >^,,^< >^,,^<

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra

On 7 Dec 2003 21:36:59 -0800, (Carmen
Dioxide) wrote:

>> Why are you worried tho'? If you cook with alcoholic beverages, the
>> acual ETOH (alcohol) cooks off and evaporates, leaving just the flavor >behind.
>
>Which CAN trigger a binge in the alcoholic.

Huh??



Rodney Myrvaagnes NYC J36 Gjo/a


The sound of a Great Blue Heron's wingbeats going by your head

Rodney Myrvaagnes wrote:
>
> On 7 Dec 2003 21:36:59 -0800, (Carmen
> Dioxide) wrote:
>
> >> Why are you worried tho'? If you cook with alcoholic beverages, the
> >> acual ETOH (alcohol) cooks off and evaporates, leaving just the flavor >behind.
> >
> >Which CAN trigger a binge in the alcoholic.
>
> Huh??

Haven't you ever gotten a craving for something, maybe fresh baked
bread or pot roast or whatever, after getting a whiff of it being
made? Why should the taste of booze be any different.

nancy

"Nancy Young" > wrote in message
...
> Rodney Myrvaagnes wrote:
> >
> > On 7 Dec 2003 21:36:59 -0800, (Carmen
> > Dioxide) wrote:
> >
> > >> Why are you worried tho'? If you cook with alcoholic beverages, the
> > >> acual ETOH (alcohol) cooks off and evaporates, leaving just the
flavor >behind.
> > >
> > >Which CAN trigger a binge in the alcoholic.
> >
> > Huh??
>
> Haven't you ever gotten a craving for something, maybe fresh baked
> bread or pot roast or whatever, after getting a whiff of it being
> made? Why should the taste of booze be any different.
>
> nancy

Alcoholics are not interested in the taste.


--
Peter Aitken

Remove the crap from my email address before using.

On Mon, 08 Dec 2003 16:22:11 -0500, Nancy Young
> wrote:

>Rodney Myrvaagnes wrote:
>>
>> On 7 Dec 2003 21:36:59 -0800, (Carmen
>> Dioxide) wrote:
>>
>> >> Why are you worried tho'? If you cook with alcoholic beverages, the
>> >> acual ETOH (alcohol) cooks off and evaporates, leaving just the flavor >behind.
>> >
>> >Which CAN trigger a binge in the alcoholic.
>>
>> Huh??
>
>Haven't you ever gotten a craving for something, maybe fresh baked
>bread or pot roast or whatever, after getting a whiff of it being
>made? Why should the taste of booze be any different.
>
>nancy

The "taste of booze" that is left after flaming or otherwise baking
off the alcohol has nothing to do with alcohol. It is characteristic
of whatever the alcohol was made from, or the barrel it was aged in,
etc. Can the smell of apples, pears, or charred oak set off an
alcoholic binge? If so, then so can the smell of a subway train, or a
steam whistle.

N.B. I am not saying anybody is obliged to put brandy into mincemeat.
I haven't made mincemeat, and it is 40 years since I have tasted
anything called that, and I didn't much like it then. But, I don't
know what was in it, or whether I would like it better with brandy
than without.

What I am saying is that if I were convinced that mincemeat without
brandy was second rate mincemeat ipso facto, and I didn't want to use
brandy under any circumstances, then I would not make a mince pie.
There are plenty of other pies that can be made w/o booze.



Rodney Myrvaagnes NYC J36 Gjo/a


The sound of a Great Blue Heron's wingbeats going by your head

On Mon, 08 Dec 2003 12:37:35 -0500, Rodney Myrvaagnes
> wrote:

>On 7 Dec 2003 21:36:59 -0800, (Carmen
>Dioxide) wrote:
>
>>> Why are you worried tho'? If you cook with alcoholic beverages, the
>>> acual ETOH (alcohol) cooks off and evaporates, leaving just the flavor >behind.
>>
>>Which CAN trigger a binge in the alcoholic.
>
>Huh??
>
>
>
>Rodney Myrvaagnes NYC J36 Gjo/a
>
realistically, how many times would you say that has happened? it
sounds like a 'twinkie' defense.

your pal,
blake

Jon wrote:

> I'm just wondering, cos I'm planning on making some mince pies, and I
> want to make my own mincemeat to go inside, but all the recipes I've
> seen involve at least a few tablespoons of Brandy etc.
>
> However I don't want to put any alcohol in whatsoever - is it possible
> to do this while retaining a decent flavour?
>

You don't have to add any alcohol at all. Some of us like mince meat with
a little rum or brandy in it. My mother never adds any to her mincemeat
tarts or pies.

I make green tomato mincemeat whenever we are running low and there are lots
of green tomatoes left in the fall before frost. I NEVER add any alcohol.
What's the point, it just evaporates anyway. I suppose it may add something
to the taste, but mine tastes great just the way it is.

"Jon" > wrote in message
om...
> I'm just wondering, cos I'm planning on making some mince pies, and I
> want to make my own mincemeat to go inside, but all the recipes I've
> seen involve at least a few tablespoons of Brandy etc.
>
> However I don't want to put any alcohol in whatsoever - is it possible
> to do this while retaining a decent flavour?
>
> Any help would be most appreciated
> Jon

Jon saw Sally selling seashells by the seashore and told us all about
it on 7 Dec 2003 15:30:05 -0800:

>I'm just wondering, cos I'm planning on making some mince pies, and I
>want to make my own mincemeat to go inside, but all the recipes I've
>seen involve at least a few tablespoons of Brandy etc.
>
>However I don't want to put any alcohol in whatsoever - is it possible
>to do this while retaining a decent flavour?

You don't HAVE to use the alcohol. A lot of people like the extra
flavour of a little brandy or rum, because they're traditionally
associated with Christmas. If you don't want to use them or don't like
the flavour then just leave it out! Your fruitmince will still have
plenty of flavour from all the dried fruit...

(huggles)

~Karen AKA Kajikit

Nobody outstubborns a cat...

Visit my webpage: http://www.kajikitscorner.com
Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating
Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

(Jon) wrote in
om:

> I'm just wondering, cos I'm planning on making some mince pies, and I
> want to make my own mincemeat to go inside, but all the recipes I've
> seen involve at least a few tablespoons of Brandy etc.
>
> However I don't want to put any alcohol in whatsoever - is it possible
> to do this while retaining a decent flavour?
>
> Any help would be most appreciated
> Jon

I would suggest using a small amount of rum and brandy extracts. The
remaining liquid can be made up with fresh (non-alcoholic) cider.

If your conern over alcohol is for health reasons, it should be noted that
studies show not all the alcohol may be evaporated when the cooking is
done. I would avoid it if it's really a concern.

Wayne

On Mon, 08 Dec 2003 05:56:07 GMT, Wayne Boatwright
> wrote:

(Jon) wrote
>
>> I'm just wondering, cos I'm planning on making some mince pies, and I
>> want to make my own mincemeat to go inside, but all the recipes I've
>> seen involve at least a few tablespoons of Brandy etc.
>>
>> However I don't want to put any alcohol in whatsoever - is it possible
>> to do this while retaining a decent flavour?

>I would suggest using a small amount of rum and brandy extracts. The
>remaining liquid can be made up with fresh (non-alcoholic) cider.

As someone else posted, many/most of these flavorings contain alcohol.
Vanilla and almond are about 70 proof. McCormick's also liste
"imitation rum extract" at 70 proof.
>
>If your conern over alcohol is for health reasons, it should be noted that
>studies show not all the alcohol may be evaporated when the cooking is
>done. I would avoid it if it's really a concern.

This has been discussed and documented here before. I don't really
understand the physics. Suppose it's something like the idea that when
water boils, it doesn't *all* vaporize at once.
>
>Wayne

On Mon, 08 Dec 2003 05:56:07 GMT, Wayne Boatwright
> wrote:

(Jon) wrote in
. com:
>
>> I'm just wondering, cos I'm planning on making some mince pies, and I
>> want to make my own mincemeat to go inside, but all the recipes I've
>> seen involve at least a few tablespoons of Brandy etc.
>>
>> However I don't want to put any alcohol in whatsoever - is it possible
>> to do this while retaining a decent flavour?
>>
>> Any help would be most appreciated
>> Jon
>
>I would suggest using a small amount of rum and brandy extracts. The
>remaining liquid can be made up with fresh (non-alcoholic) cider.
>
>If your conern over alcohol is for health reasons, it should be noted that
>studies show not all the alcohol may be evaporated when the cooking is
>done. I would avoid it if it's really a concern.
>
The OP was talking about mincemeat to be baked in a pie. The usual
amount would make the whole far less alcoholic than orange juice even
before baking. After baking???

OTOH, pouring half a cup of rum or Calvados in the vent of a deep-dish
apple pie when it comes out of the oven, could, I imagine, leave a bit
of alcohol if you eat it fast enough.





Rodney Myrvaagnes NYC J36 Gjo/a


The sound of a Great Blue Heron's wingbeats going by your head

On 7 Dec 2003 15:30:05 -0800, (Jon) wrote:

>I'm just wondering, cos I'm planning on making some mince pies, and I
>want to make my own mincemeat to go inside, but all the recipes I've
>seen involve at least a few tablespoons of Brandy etc.
>
>However I don't want to put any alcohol in whatsoever - is it possible
>to do this while retaining a decent flavour?

I just Googled on

mincemeat recipe

and the first 2 references used apple cider, not alcohol. Quite
different recipes, BTW.

On 7 Dec 2003 15:30:05 -0800, (Jon) wrote:

>I'm just wondering, cos I'm planning on making some mince pies, and I
>want to make my own mincemeat to go inside, but all the recipes I've
>seen involve at least a few tablespoons of Brandy etc.
>
>However I don't want to put any alcohol in whatsoever - is it possible
>to do this while retaining a decent flavour?
>
>Any help would be most appreciated
>Jon

The alcohol will be long gone when it comes out of the oven.



Rodney Myrvaagnes NYC J36 Gjo/a


The sound of a Great Blue Heron's wingbeats going by your head