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Mincemeat showdown
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Bugs



Joined: 28 Oct 2004
Posts: 10742

PostPosted: Sat Nov 05, 05 9:03 am    Post subject: Mincemeat showdown  Reply with quote    

Well, not exactly. Both Northern Lad and Gil have provided excellent, simple articles on different ways to make mincemeat - one is a cooked version with suet, one is a no cook version without. Both would probably benefit from being made soon to store up for Christmas so get reading and get stirring!

Gil's mincemeat recipe


Northern Lad's mincemeat recipe

Last edited by Bugs on Sat Nov 05, 05 9:42 am; edited 1 time in total

Lozzie



Joined: 25 May 2005
Posts: 2595

PostPosted: Sat Nov 05, 05 9:10 am    Post subject: Reply with quote    

Perfect, spot-on, impeccable timing ...!

Thank you

Stacey



Joined: 18 Jul 2005
Posts: 8380
Location: Kernow
PostPosted: Sat Nov 05, 05 9:39 am    Post subject: Reply with quote    

My mincemeat went wrong The suet melted and went kind of oatmeally.

Mrs Fiddlesticks



Joined: 02 Nov 2004
Posts: 10460

PostPosted: Sat Nov 05, 05 6:51 pm    Post subject: Reply with quote    

I've got the stuff I need to make mine. The recipe I use is a mix of Gil's and Nothern Lads to be honest. It has suet in it but you just mix it together, and leave for 24 hours (stiring when ever you pass) then put in jars. The only problem I've had with mine is that if not kept in a cool place the apple has been known to ferment and 'bubble over' a sticky syrup, meaning cupboard shelf cleaning!

Tempted to give the boys' recipes a go - and I was thinking of making loads and putting some in Xmas hampers.

Rob R



Joined: 28 Oct 2004
Posts: 31902
Location: York
PostPosted: Sat Nov 05, 05 7:01 pm    Post subject: Reply with quote    

gil wrote:
How many mince pies can you force down, anyway ?


As many as you can you make! Only trouble is if I eat too many the sweet bits aggravate my teeth & put my blood sugar up

liz



Joined: 21 Mar 2005
Posts: 62
Location: Aberdeenshire
PostPosted: Sun Nov 06, 05 6:49 am    Post subject: Reply with quote    

Quote:
My mincemeat went wrong The suet melted and went kind of oatmeally.


So did mine last year. I want to try again so I am thinking of leaving the oven door ajar this time

Stacey



Joined: 18 Jul 2005
Posts: 8380
Location: Kernow
PostPosted: Sun Nov 06, 05 10:26 am    Post subject: Reply with quote    

liz wrote:
Quote:
My mincemeat went wrong The suet melted and went kind of oatmeally.


So did mine last year. I want to try again so I am thinking of leaving the oven door ajar this time


Mine was from the stewed apple. It was my own stupid fault. If I'd put the suet in last it would have been fine

Northern_Lad



Joined: 13 Dec 2004
Posts: 14210
Location: Somewhere
PostPosted: Mon Nov 07, 05 9:29 am    Post subject: Reply with quote    

Fiddlesticks Julie wrote:
The only problem I've had with mine is that if not kept in a cool place the apple has been known to ferment and 'bubble over' a sticky syrup, meaning cupboard shelf cleaning!


That's why you cook it gently for a few hours - it stops it from fermenting so you can keep it for longer.

bernie-woman



Joined: 28 Oct 2004
Posts: 7824
Location: shropshire
PostPosted: Mon Nov 07, 05 9:45 am    Post subject: Reply with quote    

I haven't read the recipes posted - yet - but have always used Delias - never had any problems

Stewy



Joined: 17 Oct 2005
Posts: 1453
Location: Berkshire
PostPosted: Fri Nov 11, 05 12:49 pm    Post subject: Reply with quote    

Just a couple of questions, Will Coxs apples be alright or do I have to use a cooker? And what gas mark do I use to cook it?

Ta

Northern_Lad



Joined: 13 Dec 2004
Posts: 14210
Location: Somewhere
PostPosted: Fri Nov 11, 05 12:57 pm    Post subject: Reply with quote    

Stewy wrote:
Just a couple of questions, Will Coxs apples be alright or do I have to use a cooker? And what gas mark do I use to cook it?

Ta


Depends if you want some 'bite' in the mincemeat. If you don't mind, then use whatever apples you like; cookers just go down to mush and add to the 'sauce'.

No idea about gas mark. I uce 120 C, which I think is around 0.5

gil
Downsizer Moderator


Joined: 08 Jun 2005
Posts: 18364

PostPosted: Fri Nov 11, 05 1:59 pm    Post subject: Reply with quote    

with the uncooked version it doesn't matter what kind of apple you use - I've done both. whatever is to hand without having to buy more specially. The citrus juice adds bite anyway.

uses for mincemeat, apart from mince pies :

one big mince tart
...or pie
you could make a sweet bread by putting thin layers of the mincemeat into the dough (sort of chelsea bun bread)

Stewy



Joined: 17 Oct 2005
Posts: 1453
Location: Berkshire
PostPosted: Sat Nov 12, 05 6:33 pm    Post subject: Reply with quote    

Smells of Christmas already folk's When I cook it for the 3 hours tomorrow do I just leave it or stir it now and again?
Thanks muchly

Stew


Sarah D



Joined: 28 Oct 2004
Posts: 2584

PostPosted: Sat Nov 12, 05 7:31 pm    Post subject: Reply with quote    

Give it the occasional stir to stop it sticking. I make mine without cooking, with suet in it. When you warm the mince pies, the suet melts.
Another use for extra mincemeat is mincemeat cake and for stuffing baked apples with a dollop of honey.

tigger



Joined: 13 Nov 2005
Posts: 725
Location: Bologna (Italy)
PostPosted: Sun Nov 13, 05 11:25 am    Post subject: Reply with quote    

thanks Gil, no suet in Italy so I've never been able to make mincemeat before!

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