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Posted by Sally Swindells on October 23, 2009, 5:38 am
Not in my mincemeat - just dried fruit, apples, suet, brown sugar,
orange and lemon juice and rather too much brandy!! Very easy, I really
can't see the point of buying the over-sweet commercial stuff.
Adding meat minced up is supposed to be traditional, but I've never had
it, and dont think I'd really like the combination. In my eyes sweet is
sweet and savoury is savoury and never the two shall meet (except for
chutney of course!).
Mines all made and in its jars, and the Christmas Puddings are sitting
maturing too. I only make Christmas Puddings every other year - maturing
is good!
Sally at the Seaside~~~~~~~~~~~~~uk
http://www.flickr.com/photos/sallyattheseaside/
teleflora wrote:
show/hide quoted text
> We were talking about this last night. Is there still really "meat" in
> mincemeat pie?
>
> Cindy > I could Google it, but I expect Jennifer's explanation will be lots
> more entertaining
>
>
> Thanks Jeanne - I bought that particular pattern last year from
> Clothilde - I haven't done anything with it yet but I know that I
> should! While browsing for the bunny this month, I also noticed that
> there is another Whooters design available now too but I can't
> remember which store was showcasing it....my mind is full of Xmas puds
> and mincemeat right now because that is what I've been doing this
> week. There are 5 puds steaming on the stove .... another hour to go
> before I can turn them off. jennellh
>
>> http://www.apqg.co.nz/galleries/gallery_calicoxmas.htm
>> these are pix from last years Calico Christmas Annual Quilt Show.
>> there is a cute one on page 6 for those who love Owls.
>> i might go to this years show if i can talk Margaret into going with me.
>> i dont really want to go alone.
>> it is in two weeks time.
>> if she has one day free on that weekend.
>> she works friday so that day is out.
>> oh well.
>> j.
>
>
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Posted by Roberta on October 23, 2009, 6:48 am
Back 500-600 years, when spices all came from mysterious unknown
locations in the distant orient, and a single peppercorn was worth
more than a common worker could earn in a year, putting lots of spice
into food was a status symbol. Also, it helped disguise the taste of
very ripe meat: mincemeat pies were born. Back then, even sugar was a
wild luxury, since it mostly came from canefields in India. Before the
discovery of sea routes, all these things came overland at huge
expense. It wasn't until the 19th century that pepper and other spices
became cheap enough for ordinary people to use. Then, of course, the
status symbol became the ability to serve fresh meat, kept in
expensive ice houses that only the rich could afford, with the taste
of meat undisguised. Hence the very bland food we inherited from the
Victorian era, and the separation of meat dishes from sweet dishes.
Roberta in D
On Fri, 23 Oct 2009 10:38:15 +0100, Sally Swindells
show/hide quoted text
>Not in my mincemeat - just dried fruit, apples, suet, brown sugar,
>orange and lemon juice and rather too much brandy!! Very easy, I really
>can't see the point of buying the over-sweet commercial stuff.
>Adding meat minced up is supposed to be traditional, but I've never had
>it, and dont think I'd really like the combination. In my eyes sweet is
>sweet and savoury is savoury and never the two shall meet (except for
>chutney of course!).
>Mines all made and in its jars, and the Christmas Puddings are sitting
>maturing too. I only make Christmas Puddings every other year - maturing
>is good!
>Sally at the Seaside~~~~~~~~~~~~~uk
>http://www.flickr.com/photos/sallyattheseaside/
>teleflora wrote:
>> We were talking about this last night. Is there still really "meat" in
>> mincemeat pie?
>>
>> Cindy > I could Google it, but I expect Jennifer's explanation will be lots
>> more entertaining
>>
>>
>> Thanks Jeanne - I bought that particular pattern last year from
>> Clothilde - I haven't done anything with it yet but I know that I
>> should! While browsing for the bunny this month, I also noticed that
>> there is another Whooters design available now too but I can't
>> remember which store was showcasing it....my mind is full of Xmas puds
>> and mincemeat right now because that is what I've been doing this
>> week. There are 5 puds steaming on the stove .... another hour to go
>> before I can turn them off. jennellh
>>
>>> http://www.apqg.co.nz/galleries/gallery_calicoxmas.htm
>>> these are pix from last years Calico Christmas Annual Quilt Show.
>>> there is a cute one on page 6 for those who love Owls.
>>> i might go to this years show if i can talk Margaret into going with me.
>>> i dont really want to go alone.
>>> it is in two weeks time.
>>> if she has one day free on that weekend.
>>> she works friday so that day is out.
>>> oh well.
>>> j.
>>
>>
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Posted by Jennifer in Ottawa on October 23, 2009, 9:54 am
Hi Cindy
The closest 'meat' ingredient in today's mincemeat recipe is beef suet
(finely-ground beef fat)...I have seen vegetable suet mentioned in
some UK recipes and I wonder what that is made from?.......I used dark
ale in the mix this year with half the bottle reserved for a special
loaf recipe (when I find it in that proverbial safe place that somehow
hides in the most unusual places). I have a vague memory of my Mum
grating a big chunk of beef fat to add to her mincemeat and to render
it down for other cooking purposes. I've also seen butter substitued
for the suet in some mincemeat recipes....which opens up the question
of shortening or lard for pastry? I make up both types when I am bulk
baking - I do make sure that the vegetable shortening pastry is used
for any favourites of our family's two vegetarians. They don't like
mincemeat tarts (maybe its the name?) so the beef suet ingredient
isn't a problem to consider.
There is a minced meat recipe that is popular in Canada which is
called "Tortiere" - traditionally from Quebec, it combines beef, pork
and lamb minced meat with herbs and spices baked in a double pie
crust. The most important thing that I learned from this recipe was
to grate nutmeg on any and all meats/poultry that I use in cooking.
I have a mincemeat muffin recipe that is delicious and when warm,
smells and tastes just like Xmas - it was a good one to use up any
residual mincemeat during the year. jennellh
show/hide quoted text
> We were talking about this last night. Is there still really "meat" in
> mincemeat pie?
> Cindy > I could Google it, but I expect Jennifer's explanation will be lo=
ts
show/hide quoted text
> more entertaining
960-4dbd-9eda-dc71c7053441@j19g2000vbp.googlegroups.com...
show/hide quoted text
> Thanks Jeanne - I bought that particular pattern last year from
> Clothilde - I haven't done anything with it yet but I know that I
> should! =A0While browsing for the bunny this month, I also noticed that
> there is another Whooters design available now too but I can't
> remember which store was showcasing it....my mind is full of Xmas puds
> and mincemeat right now because that is what I've been doing this
> week. =A0There are 5 puds steaming on the stove .... another hour to go
> before I can turn them off. =A0 jennellh
> >http://www.apqg.co.nz/galleries/gallery_calicoxmas.htm
> > these are pix from last years Calico Christmas Annual Quilt Show.
> > there is a cute one on page 6 for those who love Owls.
> > i might go to this years show if i can talk Margaret into going with me=
.
show/hide quoted text
> > i dont really want to go alone.
> > it is in two weeks time.
> > if she has one day free on that weekend.
> > she works friday so that day is out.
> > oh well.
> > j.- Hide quoted text -
> - Show quoted text -
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Posted by Elly on October 23, 2009, 1:10 pm
Thank you for sharing this Jeanne :) There are some gorgeous quilts
there.
cheers
Elly
show/hide quoted text
> http://www.apqg.co.nz/galleries/gallery_calicoxmas.htm
> these are pix from last years Calico Christmas Annual Quilt Show.
> there is a cute one on page 6 for those who love Owls.
> i might go to this years show if i can talk Margaret into going with me.
> i dont really want to go alone.
> it is in two weeks time.
> if she has one day free on that weekend.
> she works friday so that day is out.
> oh well.
> j.
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Posted by J* on October 23, 2009, 9:32 pm
you were hard to locate.
now i know why you've been so quiet here.
j.
"Elly" wrote ...
Thank you for sharing this Jeanne :) There are some gorgeous quilts
there.
cheers
Elly
"J*" wrote:
show/hide quoted text
> http://www.apqg.co.nz/galleries/gallery_calicoxmas.htm
> these are pix from last years Calico Christmas Annual Quilt Show.
> there is a cute one on page 6 for those who love Owls.
> i might go to this years show if i can talk Margaret into going with me.
> i dont really want to go alone.
> it is in two weeks time.
> if she has one day free on that weekend.
> she works friday so that day is out.
> oh well.
> j.
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> mincemeat pie?
>
> Cindy > I could Google it, but I expect Jennifer's explanation will be lots
> more entertaining
>
>
> Thanks Jeanne - I bought that particular pattern last year from
> Clothilde - I haven't done anything with it yet but I know that I
> should! While browsing for the bunny this month, I also noticed that
> there is another Whooters design available now too but I can't
> remember which store was showcasing it....my mind is full of Xmas puds
> and mincemeat right now because that is what I've been doing this
> week. There are 5 puds steaming on the stove .... another hour to go
> before I can turn them off. jennellh
>
>> http://www.apqg.co.nz/galleries/gallery_calicoxmas.htm
>> these are pix from last years Calico Christmas Annual Quilt Show.
>> there is a cute one on page 6 for those who love Owls.
>> i might go to this years show if i can talk Margaret into going with me.
>> i dont really want to go alone.
>> it is in two weeks time.
>> if she has one day free on that weekend.
>> she works friday so that day is out.
>> oh well.
>> j.
>
>