The Irish Foodie by Maggie Griffin
Days in November and baking for Christmas - mincemeat recipe for perfect traditional mince pies
Posted on Monday, November 26, 2012 at 05:16 AM
- Brandy butter cookies recipe - an excellent solution to using up this Christmas leftover
- Bûche de Noël - delicious Christmas recipe for a chocolate Yule log
- Candied peel - making your own to give those warm citrus notes to your Christmas baking
- Her shell - Sausage the pig's journey from the farm to the butchers
- Days in November and baking for Christmas - mincemeat recipe for perfect traditional mince pies
|Delicious Christmas mince pies|
Memories of stirring the pudding in one of those big mustard yellow ceramic bowls with the creamy interior. The youngest in the family stirred last, made a wish and was sworn to secrecy.
The smell of the cake baking, the newspaper wrapped around it singeing and giving off that distinctive smell. (Both my mother and grandmother did this to stop the cake burning at the edges and not baking evenly.)
A warm kitchen slightly steamy but full of glorious promise. The excitement of the countdown.
I continued on the tradition with my children in the hope that they will continue it with theirs.
Most of the joy of Christmas is the anticipation; but why have all the Christmas baking for just one day or just the week? Why not enjoy it when you will really appreciate it? Make some mince pies with delicious homemade mincemeat.
75g dates stoned and chopped
100g candied peel
75g chopped almonds
75g unsulphured dried apricots chopped
4 tablespoons of brandy
1 large cooking apple grated
zest and juice of an orange and lemon
150g muscovado sugar
some freshly grated nutmeg
1 cinnamon stick
5 whole cloves
Mix all the ingredients with the melted butter and cover. Leave in a large bowl overnight somewhere cool. Next day spoon into clean jam jars and cover tightly.
If you don't like a particular ingredient leave it out or substitute with something else.
This quantity will give you 3-4 large (500g) jars, enough to keep a couple for next year.
Using a sweet shortcrust pastry, cut out discs of pastry and fill with some mincemeat, cover with another disc. Dip your finger into a bowl of water and run it around the inside perimeter of the top disc. This helps seal the pastry. Brush with beaten egg and bake in a hot oven at 180 deg until browned. Cool and dust with icing sugar.
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