The only consolation as the November weather closes in on us, is that we can start looking forward to Christmas. I love the cooking preparations much more than the shopping. The stirring up of rich dark ingredients for treats that will last long after the actual feast days is a ritual that links us to our ancestors who needed to preserve the fruits of summer in any way they could. If you don't like mince pies or fruit cake the appeal will be reduced . But if, like me, you will enjoy having traditional offerings for guests, and then to munch yourself into January and even February, there is a real pleasure in the pre Christmas kitchen.
The first thing to do is make the mincemeat. My mother used to make this by actually mincing the fruit and apples with one of those old fashioned mincers you fix to the table. I do have one somewhere. She has now has simplified the process with a food processor. Delia's recipe is good but my mother's is the best. It is very easy, makes enough for next year if you don't eat all that many pies and is so much better than the shop kind that you will always get the compliments you deserve.
Later on I shall make some rich shortcrust and also some really good quick rough puff pastry and freeze lots of pies uncooked and ready.
Joan's Mincemeat
2lbs cooking apples - or 2 large ones
1lb stoned rasins, the best you ca get
1lb currants
1lb sultanas
3/4lb chopped peel - you should get the whole pieces and spend ages chopping them up yourself - the flavour is worth it
1lb veg suet
2lb castor sugar
Juice and rind of 3 lemons
1 whole nutmeg grated
The first thing to do is make the mincemeat. My mother used to make this by actually mincing the fruit and apples with one of those old fashioned mincers you fix to the table. I do have one somewhere. She has now has simplified the process with a food processor. Delia's recipe is good but my mother's is the best. It is very easy, makes enough for next year if you don't eat all that many pies and is so much better than the shop kind that you will always get the compliments you deserve.
Later on I shall make some rich shortcrust and also some really good quick rough puff pastry and freeze lots of pies uncooked and ready.
Joan's Mincemeat
2lbs cooking apples - or 2 large ones
1lb stoned rasins, the best you ca get
1lb currants
1lb sultanas
3/4lb chopped peel - you should get the whole pieces and spend ages chopping them up yourself - the flavour is worth it
1lb veg suet
2lb castor sugar
Juice and rind of 3 lemons
1 whole nutmeg grated
- Bake the apples and then skin. Use the pulp in the mixture
- In a food processor, chop half the quantity of the dried fruit and the suet - don't let it get too fine though
- Add it to the remainder of ingredients in a large ceramic bowl.
- Mix well and then leave for 48 hours covered with a cloth
- Pot in clean glass jars and screw down tightly
- Add brandy to each pot before using it
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