Wayne Boatwright wrote:
> On Thu 17 Nov 2005 08:34:13p, Thus Spake Zarathustra, or was it zxcvbob?
>
>
>>Wayne Boatwright wrote:
>>
>>>On Thu 17 Nov 2005 07:35:31p, Thus Spake Zarathustra, or was it Damsel
>>>in dis Dress?
>>>
>>>
>>>
>>>>On 18 Nov 2005 03:20:23 +0100, Wayne Boatwright
> wrote:
>>>>
>>>>
>>>>
>>>>>Not oversiimplistic answer, this is the ingredient list from the
>>>>>recipe I use (for mincemeat):
>>>>
>>>>Wayne, would you be willing to post the rest of the recipe? This looks
>>>>sooooo good. Better the more I look at it.
>>>
>>>
>>>Carol, this really is a very good pie. I have made mincemeat filling
>>>using actual minced meat as well as the suet, however, I didn't care
>>>for it. The suet it essential, more for texture and mouthfeel than
>>>taste.
>>>
>>>
>>>
>>>>I'm just worried about that suet.
>>>
>>>
>>>First off, it's pure fat! :-) Suet is the hard fat from around the
>>>kidneys, usually from cattle and sheep. Beef suet is the only kind
>>>I've ever used. In the UK it is easily bought in virtually any
>>>supermarket. It's almost impossible to find in US supermarkets. I
>>>order it from the butcher and ask them to put it through the food
>>>grinder. It's *very* inexpensive, and can be stored long term in the
>>>freezer.
>>
>>
>>If you can't find good suet, I think you cound substitute fat trimmed
>>from a packer-cut brisket. I'd probably rough-chop all the ingredients,
>>mix, and run them thru the meat grinder instead of finely chopping
>>everything.
>>
>>Bob
>>
>
>
> For a proper mincemeat, all of the dried fruit in mincemeat is meant to be
> whole, not chopped, much less run through the food chopper. The apples
> should actually be very finely diced , no larger than 1/4", but not just
> chopped up. The candied peel should definitely not be run through a food
> chopper, lest it turn into a sugary goo. It's best hand chopped using a
> sharp chef's knife along with some of the dry sugar to help keep it
> separated. The size of the pieces should be ~1/8". Nothing but the suet
> should be put through the food chopper.
>


I'll take your word for it. I would think that the suet would prevent
everything from turning into a sugary goo if you ground it together and
not too fine (maybe a 3/16" plate). But I can see where that might mash
the apples too much.

Bob

On Fri, 18 Nov 2005 04:27:51 GMT, "Michael \"Dog3\" Lonergan"
> wrote:

>"Spitzmaus" > looking for trouble wrote in

>> Can you stand one more suggestion? Persimmon pie, if persimmons are
>> available where you live.
>> Always a hit down this way!
>>
>> Spitz
>
>Persimmon pie intrigues me. Have you a recipe?
>
>Michael

I was thinking the same thing. I would like a recipe for a persimmon
pie as well. Persimmon season here in the SF bay area is in full
swing now....

Christine

Spitzmaus wrote:

> Karen AKA Kajikit wrote:
>
> > My SIL invited everyone to come for thanksgiving, so I volunteered
> to
> > bring pie because it's easy to make in advance and to transport 3+
> > hours up the freeway...
> >
> > I went to the store for ingredients this afternoon and got a big can
>
> > of pumpkin for the pumpkin pie, a bag of fresh apples for apple pie,
>
> > and two cans of dessert peaches to drain and use in a peach pie.
> There
> > are going to be 20+ people there for the weekend so I need a couple
> > more pies to make! Help me out please...
> >
> > --
> > ~Karen aka Kajikit
> > Crafts, cats, and chocolate - the three essentials of life
> > http://www.kajikitscorner.com
> > Online photo album - http://community.webshots.com/user/kajikit
>
> Can you stand one more suggestion? Persimmon pie, if persimmons are
> available where you live.
> Always a hit down this way!
>
> Spitz

Persimmon pie
-------------------

2 - 3 ripe persimmons, peeled and pureed to make 1 cup

1/2 cup milk

1 tbs. unsalted butter, melted

1 egg

3/4 cup packed brown sugar

1 cup all purpose flour

1 tsp. baking soda

1/4 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. grated nutmeg

sour lemon sauce

Preheat the oven to 350 F. Lightly spray or wipe a 9 inch pie pan with
vegetable oil or butter.

In a small bowl, whisk the persimmon puree, milk, butter and egg., Set
aside.

In a large mixing bowl, combine the sugar, flour, soda, salt and
spices. Stir the persimmon mixture into the four mixture.

Pour the mixture into the pie pan. Place the pan in a large shallow pan
and pour boiling water into the larger pan to a depth of 1/2 inch. Bake
for 1 to 1 & 1/4 hours, adding water if necessary. The pudding is done
when a knife inserted in the centre comes out moist but clean.

Cool slightly, cut into wedges, and serve warm or at room temperature
with sour lemon sauce.

Note: a pre baked pie shell can be used with the persimmon pie. In which
case a puff pastry pie shell or a walnut crumb crust is nice.
---------------

Sour lemon sauce
---------------------

1 tbs. cornstarch

1/4 cup sugar

1 cup fresh orange juice

1 & 1/2 tbs. fresh lemon juice

1 tsp. finely grated lemon zest

pinch of salt

In a heavy saucepan, combine the cornstarch and sugar. Slowly whisk in
the orange juice. Cook, stirring over low heat until the mixture is
thickened and begins to boil.

Stir in the lemon juice, zest and salt. Remove from the heat. serve
warm or at room temperature.
----
JL

> --
> "Home, James, and don't spare the horses!"

In article >,
zxcvbob > wrote:

> Melba's Jammin' wrote:
> > In article >,
> > Dawn > wrote:
> > (this is about pies)
> >
> >>Blueberry:
> >
> >
> >>berries (I use 2 bags of frozen)
> >
> >
> > How much does the bag weigh?
>
>
> The bag is usually pretty light. I wouldn't worry about it. HTH ;-)
>
> Bob

I knew I could count on you. I was hoping, actually. Wiseass.
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.

Melba's Jammin' wrote:

> In article >,
> Dawn > wrote:
> (this is about pies)
>
>>Blueberry:
>
>
>>berries (I use 2 bags of frozen)
>
>
> How much does the bag weigh?

Currently I use the 1lb bags of berries. Sometimes less. Depends on
which pie plate I use. My grandmother's recipe didn't specify an amount.
They grew and froze their own in whatever bags or containers they had.
I think grandma expected that everyone just *knew* how much fruit to put
in.


Dawn

Melba's Jammin' wrote:

> In article >,
> Dawn > wrote:
> (this is about pies)
> >
> > Blueberry:
>
> > berries (I use 2 bags of frozen)
>
> How much does the bag weigh?


The usual grocery store bags that I get are 12oz.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Dawn wrote:
> Melba's Jammin' wrote:
>
>> In article >,
>> Dawn > wrote:
>> (this is about pies)
>>
>>> Blueberry:
>>
>>
>>
>>> berries (I use 2 bags of frozen)
>>
>>
>>
>> How much does the bag weigh?
>
>
> Currently I use the 1lb bags of berries. Sometimes less. Depends on
> which pie plate I use. My grandmother's recipe didn't specify an amount.
> They grew and froze their own in whatever bags or containers they had.
> I think grandma expected that everyone just *knew* how much fruit to put
> in.
>
>
> Dawn
>


I think 4 cups of berries is the usual amount for a pie, or 5 to 6 cups
of sliced apples.

Bob

>
> I think 4 cups of berries is the usual amount for a pie, or 5 to 6 cups
> of sliced apples.
>
> Bob


Depends on the pie plate. 4 cups would be ok for one of those old
fashioned 8 or 9 inch plates like my grandmother used, but if you're
working with one of the larger plates they started putting out around
1980, you're going to need a whole lot more.


Dawn

Joseph Littleshoes wrote:

> Persimmon pie
> -------------------
>
> 2 - 3 ripe persimmons, peeled and pureed to make 1 cup
>
> 1/2 cup milk
>
> 1 tbs. unsalted butter, melted
>
> 1 egg
>
> 3/4 cup packed brown sugar
>
> 1 cup all purpose flour
>
> 1 tsp. baking soda
>
> 1/4 tsp. salt
>
> 1 tsp. ground cinnamon
>
> 1/2 tsp. ground ginger
>
> 1/4 tsp. grated nutmeg
>
> sour lemon sauce
>
> Preheat the oven to 350 F. Lightly spray or wipe a 9 inch pie pan with
> vegetable oil or butter.
>
> In a small bowl, whisk the persimmon puree, milk, butter and egg., Set
> aside.
>
> In a large mixing bowl, combine the sugar, flour, soda, salt and
> spices. Stir the persimmon mixture into the four mixture.
>
> Pour the mixture into the pie pan. Place the pan in a large shallow pan
> and pour boiling water into the larger pan to a depth of 1/2 inch. Bake
> for 1 to 1 & 1/4 hours, adding water if necessary. The pudding is done
> when a knife inserted in the centre comes out moist but clean.
>
> Cool slightly, cut into wedges, and serve warm or at room temperature
> with sour lemon sauce.
>
> Note: a pre baked pie shell can be used with the persimmon pie. In which
> case a puff pastry pie shell or a walnut crumb crust is nice.
> ---------------

Hey, Joseph, you beat me to it! This is pretty much the same recipe I use,
although the method of prep is slightly different. For one thing, the
persimmons are pureed in a food processor, peel and all; the brown sugar,
egg and milk are then added to the puree and processed a bit more. And I
oftentimes garnish with Crunchy, Sugar-Glazed Pecan halves. Anyhoo, the end
result, in both cases, will be equally delicious.

Spitz
--
"Home, James, and don't spare the horses!"

On Thu, 17 Nov 2005 20:28:17 -0600, Damsel in dis Dress
> wrote:

>On Thu, 17 Nov 2005 21:20:53 -0500, Karen AKA Kajikit
> wrote:
>
>>Damsel, I used to make a pretty good pie-filling that tasted a heck of
>>a lot nicer than the original mincemeat. I hate suet - it makes it
>>greasy! I just used finely chopped apple, raisins, currants and
>>sultanas (golden raisins), and a little port or sweet sherry together
>>with spices. Cook it all up together till the fruit is plump and the
>>apple is soft and use it. Think of apple pie only sweeter and
>>richer...
>
>Do you have an actual recipe that you follow? With baking, I always
>use a recipe.
>
It's not really a specific recipe... just a mix of ingredients. The
apple adds bulk and cuts the sweetness of the fruit (and cuts down on
the price, because dried fruit is EXPENSIVE!).

I think I used something like three small apples to a cup of assorted
fruit, and just enough alcohol to moisten it up. If you like it fatty
use a stick of butter as well.

Here's my mother's recipe for currant slice, which is what I based the
filling on. At it's simplest just use half currants and half raisins
or golden raisins plus an apple. It's a pretty yummy recipe too!

CURRANT SLICES


INGREDIENTS: CURRANT FILLING

½ lb. currants
4 teaspoons sugar
½ teaspoon mixed spice
1 teaspoon cornflour
Cold water

SHORTCAKE

2 cups flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon salt
1 egg
4 oz. butter
1 teaspoon vanilla essence
A little milk


METHOD

Put the currants, sugar and spice in a saucepan. Add three
tablespoons water and cook until mixture is bubbling and currants have
swollen. Mix cornflour with a little cold water until smooth. Add to
currant mixture, stirring all the time, and cook until the mixture has
thickened. Put aside to cool.

Sift dry ingredients. Rub butter in very thoroughly. Beat the egg
and vanilla essence together. Add to the flour mixture and knead with
the hands to make a firm, smooth dough.

Cut the dough in half and roll out into two pieces, each approximately
8 inches by 12 inches. Place one piece in a greased tray, spread with
the cooled currant mixture and cover with the other piece of dough.
Seal the edges, brush with milk and prick with a fork.

Bake at 375 F. for 25 minutes. Allow to cool in tin. Cut into
fingers.


NOTE

It is easier to press half the mixture into the pan and crumble the
other half on top of the currant mixture.



--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
Online photo album - http://community.webshots.com/user/kajikit

On 18 Nov 2005 04:13:20 +0100, Wayne Boatwright
> wrote:

>Suet is an *essential* part of proper mincemeat. Perhaps you used too
>much. It's important to the texture and the mouthfeel, which isn't
>"greasy" in proper proportions.

Sorry, I still hate it... it sits there like little greasy lumps. Ugh.

--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
Online photo album - http://community.webshots.com/user/kajikit

On Fri, 18 Nov 2005 16:18:08 -0500, Karen AKA Kajikit
> wrote:

>CURRANT SLICES

<mincemeatish recipe snipped>

Thanks much! I like that your recipe uses alcohol. I'd use rum. I
don't drink the stuff, but I love to cook with it!

Carol
--
Wash away the gray to respond.