|Christmas mincemeat 2012|
Since in past years, I have been a little lazy about this, both last year and this year I have decided to get my act together and have already made mine. (I'm not being smug, just relieved that I managed to get organised in time!)
This year's mincemeat varied from last year in only two minor details. The first is that I used a grated quince instead of using cooking apples and the second is that half my mincemeat was soaked in kirsch rather than plain brandy (it's what I had in the cupboard) and the other half of the mincemeat was soaked in non-alcoholic ginger ale as I wanted to keep one batch alcohol-free.
And I learned from Rupert at o cozinheiros este algarve that if you want a completely vegan version (and if you can't get hold of vegetarian suet), then it is quite a good idea to use a banana . . . you'll get a slightly different flavour but it might be interesting to try. (Although I can't vouch for its keeping qualities).
Elisabeth Ayrton in The Cookery of England, gives a traditional Yorkshire recipe of mincemeat that includes "darkly chunky marmalade", as well as ground ginger. Maybe next year!
Oh, and don't forget to make a wish!
If you are wondering what other things you can do with mincemeat other than the traditional pies, here are a few suggestions:
- mincemeat crumble traybake
- mincemeat biscuits (my Kentish Town fairings!)
- Karen at Lavender and Lovage's irresistable little custard pies with mincemeat and almonds
- Dominic at Belleau Kitchen's far-out mincemeat scones
- Mary Berry's mincemeat frangipane tart (or you could make mince pies with frangipane too)
- baked apples stuffed with mincemeat
- or a strudel, or a galette, or a roly-poly . . . oh, the options are almost endless!