Spread the mincemeat over the base, then scatter the remaining crumbs over top, squeezing them a bit as you go to create larger clumps. For US cup measures, use the toggle at the top of the ingredients list. Thaw overnight on a cooling rack and reheat as above. Makes about two dozen cookies. Drizzle the water over the mixture and stir until the dough comes together, adding a little more a bit at a time if you need it. This is easy-going dough, so you don’t have to pander to it: just get rolling and patch up as you need. Dan Lepard has a recipe in “Short & Sweet” for “Tripe and suet mincemeat”. Spoon the mincemeat into sterilised jars and, once cool, store in the fridge for up to two weeks. It is a priority for CBC to create a website that is accessible to all Canadians including people with visual, hearing, motor and cognitive challenges. Preheat the oven to 350°F. A one pint pudding will easily serve 6 to 8 people, perhaps more if they have eaten a lot of Christmas dinner. Didn't have the port on hand, so I made a batch with cranberry juice and an extra dash of brandy. Beat in the vanilla. Comments on this story are moderated according to our Submission Guidelines. Let cool and stir in the nuts, if you're using them. Whether you follow a recipe or recipe create yourself, a little skill is involved in knowing what each ingredient is and where you can source it from. Then once you are ready to make your mince pies, get out a tray of miniature tart tins, each indent 4.5cm / 2 inches in diameter, along with a 5.5cm / 2¼ inch fluted, round biscuit cutter and a … FREEZE AHEAD: In a bowl or the bowl of a food processor, combine the oats, flour, brown sugar, baking soda and salt. Swap the traditional date filling with mincemeat in any date square recipe. To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Manti in Central Asian cuisines are usually larger in size. In a large pan, dissolve the sugar in the ruby port over a gentle heat. This year I made them again and they are very delicious. (Adapted from Gourmet magazine, December 1997.). If your mincemeat repertoire is limited to tarts — not that there’s anything wrong with that — below are a few new uses for that dark, delicious mash-up of dried fruit, apples, citrus and spices. In a large bowl, beat the butter and sugar for two to three minutes, until pale and light. Add the flour and salt and stir (or beat on low) just until you have a smooth dough. Generations past made it with copious amounts of beef suet, but these days all-fruit varieties are more common. Generations past made it with copious amounts of beef suet (grated beef fat), but these days all-fruit varieties are more common. Merry Christmas! Bring to a simmer and cook, stirring often, for 20-30 minutes, until dark golden and thick. A double batch of the dough uses all the mincemeat, for me, yielding about 50 pies. Make it once and you'll never go back to jars. Flour is a staple ingredient for baking and creating delicious treats. In a bowl or the bowl of a food processor, combine the oats, flour, brown sugar, baking soda and salt. Delicious. Very easy to make...I used sour cherries in the mincemeat and Cherry Brandy. Bake for 35-40 minutes, or until golden around the edges. Depending on which type of flours you choose to bake and create with will determine the outcome. Swap the traditional date filling with mincemeat in any date square recipe. Put the butter, brown sugar and lemon and orange zest into the bowl of a food processor and blitz it to blend and get rid of any lumps of brown sugar. Remove from the heat. Cool completely before cutting. Editors’ picks: 10 snacks to try from around the world When hunger strikes between meals, seek inspiration from the cuisines of the world. Serve warm. Closed Captioning and Described Video is available for many CBC shows offered on CBC Gem. CBC's Journalistic Standards and Practices, 1 tsp. Nigella’s recipe states she makes 24 regular sized mince pies out of these quantities, using a 7cm cookie cutter. Let cool completely on a wire rack. Add the cranberries and stir. Store in an airtight container layered up between sheets of greaseproof paper. From Portugal’s pasteis de nata to India’s Parsi eggs, here are 10 of our editors’ favourite bites. Makes about a dozen tarts. And if you’re not in a baking mood, it’s also fantastic warmed and served over ice cream or swirled into a bowl of oatmeal. Pop into a warm oven for 3-4 minutes before serving, dusted with icing sugar. After the 20 minutes, empty the flour and fat into the bowl of your food processor and blitz until you’ve got a pale pile of porridge-like crumbs. Add the butter and use a fork, pastry blender, wire whisk or the “pulse” motion of the food processor to blend the mixture until it resembles coarse meal, with lumps of fat no bigger than a pea. If you like, brush with a little milk or cream and sprinkle with sugar. I have missed them and my Mum for some time, this will give me a chance to recreate Christmas past. When I make it, I halve the recipe for ease, and this is the recipe I’ve shared below. Make an indent in each ball with your thumb (don't worry if it cracks a bit — just press it back together with your fingers) and fill with about ½ tsp. Mincemeat adds sweetness and moisture to a batch of muffins and makes your house smell wonderful as they bake. Make and pack the pies as above and freeze for up to 3 months. Serves eight. Box 500 Station A Toronto, ON Canada, M5W 1E6. Roll out the discs, one at a time, as thinly as you can without exaggerating; in other words, you want a light pastry case, but one sturdy enough to support the dense mincemeat. The pastry in this recipe, with "dulce de leche" instead of mincemeat, is delicious! Gather the dough into a ball, flatten it into a disc, wrap it in plastic and let rest 20-30 minutes. Fill the muffin cups almost full and bake for 25 minutes, or until golden and springy to the touch. Serve warm, with ice cream. Another 1880 cookbook does have a recipe for mantı, but instead of a dumpling, it is a dish composed of layered dough served with mincemeat and garlic yogurt. If you prefer to use a freestanding mixer to make the pastry, cut the fats into the flour with the flat paddle, leaving the bowl in the fridge to chill down for the 20-minute flour-and-fat-freezer session. Baking and cooking from scratch requires a little time and dedication and a touch of love to make a successful meal or bake. Comments are welcome while open. Spoon the mincemeat into sterilised jars and, once cool, store in the fridge for up to two weeks. MAKE AHEAD: Mincemeat recipe was delicious, bright, fruity and light! A point to note though, if you do use a 7cm cutter you will have a very shallow mince pie. To make the crumble topping, pulse the oats, brown sugar, flour and butter together in the bowl of a food processor, or blend it all with a fork or your fingers in a bowl until well-combined and crumbly. The original recipe makes 4 one pint – or 2 two pint – puddings, and called for a pound of most of the ingredients. Merry Christmas! Meat fillings are traditional in Europe, and include beef, lamb, or pork seasoned with garlic, onion, and spices. A teaspoon was enough for each tart and roll the pastry extremely thin. Line a high-sided 9-inch round baking pan with parchment and spray the whole thing with non-stick spray. pumpkin pie spice (or some cinnamon, allspice and nutmeg), ½ cup chopped walnuts or pecans, toasted (optional), 1/3 cup canola or other mild vegetable oil, 1 small tart apple or ripe pear, cored and chopped, 1/2 cup chopped pecans or walnuts (optional), ½ cup butter, chilled and cut into pieces, milk or cream and sugar, for brushing/sprinkling (optional), 1 ½ cups old-fashioned or quick-cooking oats, 2-3 lb large tart apples, coarsely chopped. By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. This book also includes a recipe of piruhi, a cheese filled version of the Tatar böreği recipe. Served warm, the crumbly squares are delicious topped with a scoop of ice cream. Many Thanks. Sprinkle with the crumble topping, squeezing it together with your fingers to make larger clumps. Bake for 45 minutes, or until bubbly around the edges and golden. You can substitute tongue for the tripe if you wish! Preheat the oven to 350˚F. Traditional home-made mincemeat is a real treat for mince pies and it is so easy to make! There are few foods as closely associated with the holidays as mincemeat. The best-selling cookbook author is a contributing food editor for the Globe and Mail, and writes for other publications across Canada. Turn the mixture out of the processor or mixing bowl onto a pastry board or work surface and, using your hands, combine to a dough. Measure the flour into a shallow bowl or dish and, with a teaspoon, dollop little mounds of vegetable shortening into the bowl, add the butter, diced small, shake to cover it, then put in the freezer for 20 minutes. I made over 36 pies from this recipe. Audience Relations, CBC P.O. Light and flaky pastry. In a large saucepan, combine all the ingredients except the walnuts or pecans (if you're using them). Bake for 15-20 minutes, until golden. Waitrose.com site map. Carry on until they’re all done. Then once you are ready to make your mince pies, get out a tray of miniature tart tins, each indent 4.5cm / 2 inches in diameter, along with a 5.5cm / 2¼ inch fluted, round biscuit cutter and a 4cm / 1¾ inch star cutter. We reserve the right to close comments at any time. In a smaller bowl stir together the milk, oil and egg, and add it to the flour along with the mincemeat. mincemeat. Visit the Waitrose website for more information. Generations past made it with copious amounts of beef suet (grated beef fat), but these days all-fruit varieties are more common. Fill each pastry cup with mincemeat and either leave open or lay a cut-out piece of pastry on top. Aussie singles get hitched to spouses who they see for the first time on their wedding day Add the cinnamon, ginger and cloves, currants, raisins, dried cranberries and the zest and juice of the clementine. Therefore, if you prefer a deeper mince pie, like I do, I recommend you use a 9cm cookie cutter rather than the 7cm cookie cutter. Beat in the vanilla. If the thought of baking a pie from scratch is intimidating, try a fruit crumble — it's all the best parts of a pie jumbled together in a baking dish and topped with a crumbly topping. Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF. Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan. Mum made these for Christmas Built by Embark. Add the mincemeat and pulse just until blended. Pour the salted juice down the funnel, pulsing until it looks as if the dough is about to cohere; you want to stop just before it does (even if some orange juice is left). I make these every year, the pastry is so easy to work with and the mincemeat is so festive and flavorful. Thank you {% member.data['first-name'] %}.Your comment has been submitted. In a largish bowl, stir together the flour, sugar, baking powder, cinnamon and salt. Remove from the oven, prising out the little pies straight away and letting the empty tin cool down before you start putting in the pastry for the next batch. Store in a sealed container or jars in the fridge for up to two weeks, or freeze for six months. This is the way I make my mince pies, and there is no changing me or them: they are small, to be popped straight into the mouth in one go; the pastry is plain, the better to contrast with the rich, fruited filling; and they have not full casings but little stars as lids, which makes them look beautiful and taste flutteringly light. Also doubled the honey. Add the brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste. Made the first batch too large unfortunately, so I only got 28 pies out of it. No dried cranberries so cut up some dried apricots to use instead. Make the mincemeat in advance. Adapted from Nigella Lawson’s Feast. Mincemeat Crumble Bars. Makes about four cups. Needed to substitute a few ingredients. Reply Out of each rolled-out disc cut out circles a little wider than the indentations in the tart tins; I use a fluted cookie cutter for this. Pseudonyms will no longer be permitted. Nigella Lawson has a recipe for “Cranberry-studded mincemeat” in her book “Nigella Christmas”. No port so used grape juice instead. It’s simple to make, but once you have a batch — whether jarred or homemade — it has more potential than it’s often given credit for. We are proud to stock a large range of flours with varieties from classic bakers flour, rye flour and wholewheat flour to chickpea (gram) flour, oat flour and our most popular almond flour. Makes a dozen muffins. They were amazing! If you don’t have the gumption to make fruitcake, a mince cake is far easier and has similar flavours, with a finer, cakier texture. Preheat the oven to 350˚F. Add liquid as above. This is what will make the pastry so tender and flaky later.Mix together the orange juice and salt in a separate, small bowl, cover and leave in the fridge to chill. Add the butter and pulse or mix until well blended and crumbly and then press half into the bottom of an 8″x8″ or 9″x9″ pan. In a large bowl or the bowl of a food processor, stir together the flour, sugar and salt. Dust over some confectioners' sugar by pushing it through a tea strainer, and serve the pies with one of the butters from "Nigella Christmas". I didn’t have time to make the mince meat but used shop brought from a jar. Eliza Acton’s mincemeat recipe in ‘Modern Cookery for Private Families’ (1845) includes ox tongue and ‘Mrs Beeton’s Household Management’ (1861) originally gave two recipes for mincemeat, one with and one without meat (although later editions would only include the meat free version). Just like Mom use to make, only so much fancier! Buttery shortbread are traditionally filled with jam, but mince is even more interesting — and Christmassy. In a 9x13-inch (or similar sized) baking dish, toss the apples, cranberries, mincemeat, brown sugar and cinnamon together until well blended. My recipe I used for many years I lost and since then it was by memory and I do know I did not use sour cream and my recipe I doubled and it would make like 50 or more pierogies … well what can I say I followed your dough recipe and let it rest and I also did your 50 turns lord knows I don’t recall it resting but it also didn’t have sour cream.
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