On Thu 17 Nov 2005 11:05:24a, Thus Spake Zarathustra, or was it
itsjoannotjoann?

>
> Default User wrote:
>> Tara wrote:
>>
>> > On Wed, 16 Nov 2005 20:45:21 -0500, 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...
>> > >
> Help me out please...
>> >
>
> Nobody has mentioned mincemeat pie, one of my favorites!

Also at the top of my list, but I don't like the commercial jarred stuff
and it's a little late to make your own for Thanksgiving. Mine was made a
couple of months ago.

In a pinch I have doctored up a jar of mincemeat by adding finely cut
apple, more currants, a few broken nuts, and some brandy.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright wrote:
> On Thu 17 Nov 2005 11:05:24a, Thus Spake Zarathustra, or was it
> itsjoannotjoann?
>
> >
> > Default User wrote:
> >> Tara wrote:
> >>
> >> > On Wed, 16 Nov 2005 20:45:21 -0500, 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...
> >> > >
> > Help me out please...
> >> >
> >
> > Nobody has mentioned mincemeat pie, one of my favorites!
>
> Also at the top of my list, but I don't like the commercial jarred stuff
> and it's a little late to make your own for Thanksgiving. Mine was made a
> couple of months ago.
>
> In a pinch I have doctored up a jar of mincemeat by adding finely cut
> apple, more currants, a few broken nuts, and some brandy.
>
> --
> Wayne Boatwright *¿*
> ________________________________________

Look for the Crosse & Blackwell brand mincemeat - SO much better than
the ever-present Nonesuch (which sucks). Pretty hard to tell from good
home-made (the kind without actual minced meat, that is).

N.

On Thu 17 Nov 2005 01:45:34p, Thus Spake Zarathustra, or was it Nancy1?

>
> Wayne Boatwright wrote:
>> On Thu 17 Nov 2005 11:05:24a, Thus Spake Zarathustra, or was it
>> itsjoannotjoann?
>>
>> >
>> > Default User wrote:
>> >> Tara wrote:
>> >>
>> >> > On Wed, 16 Nov 2005 20:45:21 -0500, 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...
>> >> > >
>> > Help me out please...
>> >> >
>> >
>> > Nobody has mentioned mincemeat pie, one of my favorites!
>>
>> Also at the top of my list, but I don't like the commercial jarred
>> stuff and it's a little late to make your own for Thanksgiving. Mine
>> was made a couple of months ago.
>>
>> In a pinch I have doctored up a jar of mincemeat by adding finely cut
>> apple, more currants, a few broken nuts, and some brandy.
>>
>> --
>> Wayne Boatwright *¿* ________________________________________
>
> Look for the Crosse & Blackwell brand mincemeat - SO much better than
> the ever-present Nonesuch (which sucks). Pretty hard to tell from good
> home-made (the kind without actual minced meat, that is).

Do you know if it has shredded suet in it, Nancy? I can't recall. I
don't use minced meat in mine, but I do use the suet.



--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Nancy1 wrote on 17 Nov 2005 in rec.food.cooking

>
> Wayne Boatwright wrote:
> > On Thu 17 Nov 2005 11:05:24a, Thus Spake Zarathustra, or was it
> > itsjoannotjoann?
> >
> > >
> > > Default User wrote:
> > >> Tara wrote:
> > >>
> > >> > On Wed, 16 Nov 2005 20:45:21 -0500, 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...
> > >> > >
> > > Help me out please...
> > >> >
> > >
> > > Nobody has mentioned mincemeat pie, one of my favorites!
> >
> > Also at the top of my list, but I don't like the commercial jarred
> > stuff and it's a little late to make your own for Thanksgiving.
> > Mine was made a couple of months ago.
> >
> > In a pinch I have doctored up a jar of mincemeat by adding finely
> > cut apple, more currants, a few broken nuts, and some brandy.
> >
> > --
> > Wayne Boatwright *¿*
> > ________________________________________
>
> Look for the Crosse & Blackwell brand mincemeat - SO much better than
> the ever-present Nonesuch (which sucks). Pretty hard to tell from
> good home-made (the kind without actual minced meat, that is).
>
> N.
>
>

I like C & B's gravy browning.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On 17 Nov 2005 12:45:34 -0800, "Nancy1" >
wrote:

>Look for the Crosse & Blackwell brand mincemeat - SO much better than
>the ever-present Nonesuch (which sucks). Pretty hard to tell from good
>home-made (the kind without actual minced meat, that is).

What's in mincemeat?

Carol
--
Wash away the gray to respond.

Damsel in dis Dress wrote:
> On 17 Nov 2005 12:45:34 -0800, "Nancy1" >
> wrote:
>
>
>>Look for the Crosse & Blackwell brand mincemeat - SO much better than
>>the ever-present Nonesuch (which sucks). Pretty hard to tell from good
>>home-made (the kind without actual minced meat, that is).
>
>
> What's in mincemeat?
>
> Carol


Oversimplistic answer:

Raisins, chopped apples, boiled beef (optional), brown sugar, and suet
(not optional.) And sometimes green tomatoes, if you're trying to use
up green tomatoes.

Best regards,
Bob

On Thu, 17 Nov 2005 17:36:56 -0600, zxcvbob >
wrote:

>Damsel in dis Dress wrote:
>>
>> What's in mincemeat?
>
>Oversimplistic answer:
>
>Raisins, chopped apples, boiled beef (optional), brown sugar, and suet
>(not optional.) And sometimes green tomatoes, if you're trying to use
>up green tomatoes.

And people eat this? I know they do, because one was served every
Thanksgiving and Christmas when I was growing up. Never tried it, and
I think now that I probably never will. <G>

Carol, who thinks suet should have birdseed in it
--
Wash away the gray to respond.

On Thu, 17 Nov 2005 17:48:34 -0600, Damsel in dis Dress
> wrote:

>On Thu, 17 Nov 2005 17:36:56 -0600, zxcvbob >
>wrote:
>
>>Damsel in dis Dress wrote:
>>>
>>> What's in mincemeat?
>>
>>Oversimplistic answer:
>>
>>Raisins, chopped apples, boiled beef (optional), brown sugar, and suet
>>(not optional.) And sometimes green tomatoes, if you're trying to use
>>up green tomatoes.
>
>And people eat this? I know they do, because one was served every
>Thanksgiving and Christmas when I was growing up. Never tried it, and
>I think now that I probably never will. <G>
>
>Carol, who thinks suet should have birdseed in it

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...

--
~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 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.

Thanks!
Carol
--
Wash away the gray to respond.

On Thu 17 Nov 2005 07:20:53p, Thus Spake Zarathustra, or was it Karen AKA
Kajikit?

> On Thu, 17 Nov 2005 17:48:34 -0600, Damsel in dis Dress
> > wrote:
>
>>On Thu, 17 Nov 2005 17:36:56 -0600, zxcvbob > wrote:
>>
>>>Damsel in dis Dress wrote:
>>>>
>>>> What's in mincemeat?
>>>
>>>Oversimplistic answer:
>>>
>>>Raisins, chopped apples, boiled beef (optional), brown sugar, and suet
>>>(not optional.) And sometimes green tomatoes, if you're trying to use
>>>up green tomatoes.
>>
>>And people eat this? I know they do, because one was served every
>>Thanksgiving and Christmas when I was growing up. Never tried it, and
>>I think now that I probably never will. <G>
>>
>>Carol, who thinks suet should have birdseed in it
>
> 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...
>

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.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On Thu 17 Nov 2005 04:36:56p, Thus Spake Zarathustra, or was it zxcvbob?

> Damsel in dis Dress wrote:
>> On 17 Nov 2005 12:45:34 -0800, "Nancy1" > wrote:
>>
>>
>>>Look for the Crosse & Blackwell brand mincemeat - SO much better than
>>>the ever-present Nonesuch (which sucks). Pretty hard to tell from good
>>>home-made (the kind without actual minced meat, that is).
>>
>>
>> What's in mincemeat?
>>
>> Carol
>
>
> Oversimplistic answer:
>
> Raisins, chopped apples, boiled beef (optional), brown sugar, and suet
> (not optional.) And sometimes green tomatoes, if you're trying to use
> up green tomatoes.

Not oversiimplistic answer, this is the ingredient list from the recipe I
use:

1 Pound Granny Smith Apples, cored and diced small
8 Ounces Shredded Suet
8 Ounces Seedless Raisins
8 Ounces Sultanas (golden raisins)
12 Ounces Dried Currants
8 Ounces Mixed Candied Peel, finely chopped
12 Ounces Dark Brown Sugar
1/2 Cup Black Mission Figs, diced small
2 Oranges, grated zest & juice
2 Lemons, grated zest & juice
1/4 Cup Cider Vinegar
7 Teaspoons Mixed Spice (see Notes)
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/2 Cup Brandy (or mixture of brandy & rum)

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On 18 Nov 2005 03:20:23 +0100, Wayne Boatwright
> wrote:

>> Damsel in dis Dress wrote:
>>> On 17 Nov 2005 12:45:34 -0800, "Nancy1" > wrote:
>>>
>>> What's in mincemeat?
>
>Not oversiimplistic answer, this is the ingredient list from the recipe I
>use:
>
>1 Pound Granny Smith Apples, cored and diced small
>8 Ounces Shredded Suet
>8 Ounces Seedless Raisins
>8 Ounces Sultanas (golden raisins)
>12 Ounces Dried Currants
>8 Ounces Mixed Candied Peel, finely chopped
>12 Ounces Dark Brown Sugar
>1/2 Cup Black Mission Figs, diced small
>2 Oranges, grated zest & juice
>2 Lemons, grated zest & juice
>1/4 Cup Cider Vinegar
>7 Teaspoons Mixed Spice (see Notes)
>1/2 Teaspoon Ground Cinnamon
>1/4 Teaspoon Ground Nutmeg
>1/2 Cup Brandy (or mixture of brandy & rum)

That actually looks good! What is the thing with suet? I still
associate it with feeding birds in the winter. What IS suet? I
suppose there are no acceptable substsitutions?

Carol
--
Wash away the gray to respond.

On Thu 17 Nov 2005 07:27:12p, Thus Spake Zarathustra, or was it Damsel in
dis Dress?

> On 18 Nov 2005 03:20:23 +0100, Wayne Boatwright
> > wrote:
>
>>> Damsel in dis Dress wrote:
>>>> On 17 Nov 2005 12:45:34 -0800, "Nancy1" >
wrote:
>>>>
>>>> What's in mincemeat?
>>
>>Not oversiimplistic answer, this is the ingredient list from the recipe I
>>use:
>>
>>1 Pound Granny Smith Apples, cored and diced small
>>8 Ounces Shredded Suet
>>8 Ounces Seedless Raisins
>>8 Ounces Sultanas (golden raisins)
>>12 Ounces Dried Currants
>>8 Ounces Mixed Candied Peel, finely chopped
>>12 Ounces Dark Brown Sugar
>>1/2 Cup Black Mission Figs, diced small
>>2 Oranges, grated zest & juice
>>2 Lemons, grated zest & juice
>>1/4 Cup Cider Vinegar
>>7 Teaspoons Mixed Spice (see Notes)
>>1/2 Teaspoon Ground Cinnamon
>>1/4 Teaspoon Ground Nutmeg 1/2 Cup Brandy (or mixture of brandy & rum)
>
> That actually looks good! What is the thing with suet? I still
> associate it with feeding birds in the winter. What IS suet? I
> suppose there are no acceptable substsitutions?
>
> Carol

I've already posted the full recipe in response to your later post. But
another note on suet. I suppose you could use a bit of lard, but suet is a
harder fat with a higher melting point. Both suet and "leaf lard" come
from around kidneys in beef and lamb. Beef is most often used for
desserts. Good leaf lard is actually the result of rendering suet. I
think one of the major reasons for using suet rather than lard is that it
remains in solid little pieces until the mincemeat is cooked. It makes it
far easier to mix it through. You can order suet from any good butcher,
and ask to have it put through the meat grinder. Store in freezer.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

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.

I'm just worried about that suet.

Carol
--
Wash away the gray to respond.

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.

Here's the complete recipe. It's a slight variation on the Christmas
Mincemeat recipe from Delia Smith.

Take special note of the "mixed spice". It is not available in the US, but
easily made. The recipe for it is at the end. It's an essential in this
recipe.

Enjoy!


* Exported from MasterCook *

Christmas Mincemeat

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Granny Smith Apples -- cored and diced small
8 Ounces Shredded Suet
8 Ounces Seedless Raisins
8 Ounces Sultanas -- (golden raisins)
12 Ounces Dried Currants
8 Ounces Mixed Candied Peel -- finely chopped
12 Ounces Dark Brown Sugar
1/2 Cup Black Mission Figs -- diced small
2 Oranges -- grated zest & juice
2 Lemons -- grated zest & juice
1/4 Cup Cider Vinegar
7 Teaspoons Mixed Spice -- (see Notes)
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/2 Cup Brandy -- (or mixture of brandy & rum)

Combine all ingredients, except brandy, in a large mixing bowl, stirring
them and mixing them together very thoroughly. Cover bowl loosely and
leave mixture in a cool place at least 12 hours or overnight, so the
flavors have a chance to mingle and develop.

Preheat oven to 225 degrees F. Cover bowl loosely with foil, or transfer
mincemeat to large non-reactive roaster with cover loosely fitted. Bake
in oven for 3 hours without stirring.

Remove from oven and uncover. The mincemeat will look as though it's
swimming in fat. This is how it should look. As it cools, stir it from
time to time; the fat will coagulate and instead of it being in tiny
shreds it will encase all the other ingredients.

When mincemeat is quite cold, stir in the brandy. Pack in sterilized jars
and fit lid tightly. The mincemeat will keep indefinitely in a cool, dark
cupboard, or may be refrigerated.

Yield:
"6 Pounds"

NOTES : British Mixed Spice

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

Blend all together and store in airtight container.
May also be used for Pumpkin Pie.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne wrote:

> Not oversiimplistic answer, this is the ingredient list from the recipe I
> use:
>
> 1 Pound Granny Smith Apples, cored and diced small
> 8 Ounces Shredded Suet
> 8 Ounces Seedless Raisins
> 8 Ounces Sultanas (golden raisins)
> 12 Ounces Dried Currants
> 8 Ounces Mixed Candied Peel, finely chopped
> 12 Ounces Dark Brown Sugar
> 1/2 Cup Black Mission Figs, diced small
> 2 Oranges, grated zest & juice
> 2 Lemons, grated zest & juice
> 1/4 Cup Cider Vinegar
> 7 Teaspoons Mixed Spice (see Notes)
> 1/2 Teaspoon Ground Cinnamon
> 1/4 Teaspoon Ground Nutmeg
> 1/2 Cup Brandy (or mixture of brandy & rum)

I think I got the following recipes off this newsgroup some years ago, and I
re-posted them here October of last year:

Mincemeat

1/3 lb. beef, boiled
2 tablespoons suet
1 cup beef broth
2/3 cup brown sugar
1/2 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup candied citrus rinds (recipe follows)
1 1/2 cup chopped apples
1 orange with rind, ground
1/2 lemon with rind, ground
1/2 cup raisins
1/3 cup currants
1/4 cup cognac
1/4 cup rum

1. Grind the beef with the suet. Place in a large saucepan. Stir in the
beef broth, brown sugar, cinnamon, clove, nutmeg, salt, rinds, apples,
orange, lemon, raisins, and currants.

2. Simmer until the apples are soft, about 1 hour. Cool. Stir in the cognac
and rum. Pour into a sterilized jar that has a lid. Cover and age at least 3
months in the refrigerator before using.

3. To bake, preheat the oven to 400 °F. Pour the mincemeat into a 10-inch
piecrust. A top crust will keep the pie moist but is optional. Bake for 30
minutes.

Yield: 1 10-inch pie


Candied Citrus Rinds (one ingredient of pie)

rind from 3 large oranges
rind from 1 large grapefruit
2 cups honey
1 1/2 teaspoons Ginger
1/2 teaspoons Cinnamon
Sugar

1. Scrape out inside of the fruit rind to remove as much of the white pith
as possible. Slice the rind into narrow, even sized strips.

2. Bring to a boil in a large pan of water. Simmer for 5 minutes and drain.

3. Repeat the boiling procedure 4 more times to remove the bitterness from
the fruit rind.

4. Combine the honey, ginger, cinnamon, and 1 cup water in a medium-sized
saucepan. Stir until the honey is dissolved. The heavy feeling at the bottom
of the pan will disappear. Add the rinds; cook over low heat until all the
syrup is absorbed and the peels are soft, about 1 hour.

5. Spread on waxed paper; dust with sugar. Cover with cheesecloth; let sit
until well dried. Store in an airtight jar. These will keep indefinitely.

Yield: about 8 cups.


STATE-OF-THE-UNION MINCEMEAT
California-style, fruited mincemeats

3 lbs. lean beef
1 qt. water
1 cup chopped dates
1 cup washed suet, finely chopped
3 1/2 lbs. apples
1 lb. seedless raisins
1 lb. white raisins
4 cup orange marmalade
2 qts. cider
2 tbls. cinnamon
1 teaspoon. cloves
1 teaspoon. nutmeg
3 tbls. salt

Simmer beef in water until tender (add more water if needed) . Drain. Trim
away bone and gristle. Put meat through food chopper, using medium blade.
Combine all ingredients in large kettle. Mix well. Bring to a boil; reduce
heat and simmer 1 1/2 hours, stirring often. Pour at once into hot pint
jars. Adjust lids. Process in pressure canner 60 minutes at 10 pounds
pressure (240°F) Remove jars from canner and complete seals unless closures
are self-sealing type. Makes about 10 pints. Store in cool, dark place.


CHERRY-MINCEMEAT PIE

Pastry for 2-crust pie
1 (20 oz.) can pitted tart cherries
1/2 cup sugar
Few drops red food color
2 cups prepared mincemeat
3 tbls. flour
1/2 teaspoon. salt
1 egg, beaten

Drain cherries (you should have 2 cups). Combine cherries and the sugar. Let
stand while you make pastry. Combine cherry mixture, food color, mincemeat,
flour, salt and egg. Pour into a pastry-lined 9" pie pan. Top with a lattice
crust. Bake in hot oven (425°F.) 35 to 40 minutes.


BASIC HOMEMADE MINCEMEAT PIE

You will need 4 cups homemade mincemeat for a 9" pie. Dot the filling with 1
tablespoon butter, adjust top crust, cut vents and flute edges. Brush top
with light cream, if desired. (It's a good idea to cover pie edges with a
1 1/2-inch strip of aluminum foil the first half hour of baking to prevent
excessive browning.) Bake in hot oven (425°F.) 40 to 45 minutes, or until
pastry is golden. Partially cool on rack before serving.


Bob