Are there any desserts with meat in them?

Question

For some odd reason I've always wanted to know if there was a dessert/pudding with meat in it? Any kind of meat... wouldn't that be strange?!

Answer 1

As others have said, mincemeat is made with real meat. But another great "dessert" is a 2-ended pasty.

Way back when miners had to take their lunches with them, their wives used to make "pasties" which didn't need to be warmed again. It was basically pie dough with meat on one side for the main meal and fruit filling on the other side for the dessert. The guy would pull it out at lunch time and just eat from the meat over to the fruit and then he was full.

You can still find these in the Upper Peninsula of Michigan, where they're extremely popular. They're fun to eat and taste awesome...especially the venison and pumpkin ones.

Another "meat" dessert would be an aspic. That's basically the broth from cooking the meat that's sweetened and added to gelatin until it sets. Not my personal favorite, but the French and Brits have been eating it that way for centuries.

Answer 2

It certainly would be something. I watch Iron Chef, and they make ice cream with meat & meat products all the time.

Odd to me that in all of Irina's recipes, none actually address your question.

Also, there is most often no meat in mincemeat. It's usually made of dried fruits & things.

Answer 3

If you watch the Iron Chef on TLC, they make ice cream all the time using meats and fish!

Answer 4

Classic mincemeat pie is made with - as it sounds - minced meat, usually beef or venison. I have an old-timey recipe; contact me if you want it. Modern mincemeat is, of course, meatless.

Answer 5

Pig feet Ala mode

Answer 6

Actually, I'm a vegetarian, so I tried the tofu equivalent, but Martha Stewart made a "cake" once where it was meatloaf with layers of mashed potato frosting. =)

Answer 7

Shepherd's pie. Spotted dog. Steak and kidney pie.

Answer 8

PEAR MINCEMEAT PIE

Pastry for a double-crust 9-inch pie (below)
2 c. prepared pear mincemeat, homemade (below)
1/4 c. firmly packed brown sugar
2 tbsp. all-purpose flour
1/2 c. chopped pecans

Roll half of pastry onto a lightly floured surface to 1/8 inch thickness; fit into a 9-inch pie plate. Set aside. Chill remaining pastry.
Combine mincemeat, brown sugar, flour and pecans; spoon mixture evenly into prepared pastry shell. Roll out remaining pastry to 1/8 inch thickness and place over filling. Trim edges; seal and flute. Cut slits in top pastry to allow steam to escape, making a decorative pattern with slits, if desired. Bake at 375 degrees for 35 to 40 minutes. (Cover edges of pie with aluminum foil to prevent over browning, if necessary.)

Makes 1 9 inch pie.


PEAR MINCEMEAT:

7 lbs. pears, peeled, cored & cut into eighths
2 lemons, unpeeled & cut into eighths
2 oranges, unpeeled & cut into eighths
2 c. raisins
6 c. sugar
1 tbsp. salt
1 tbsp. ground allspice
1 tbsp. ground cinnamon
1 tbsp. ground nutmeg
1 tbsp. ground cloves
1/2 c. vinegar

Position knife blade in food processor bowl. Add about 1 cup pears; process until finely chopped. Repeat with remaining pears, lemons, oranges and raisins.
Combine chopped fruit and remaining ingredients in a Dutch oven. Bring to a boil; reduce heat and simmer, uncovered, 30 minutes.

Pour hot mixture into hot sterilized jars, leaving 1/4 inch head space. Cover at once with metal lids and screw bands tight. Process in boiling water bath for 25 minutes. Serve alone as a relish or use to make Pear Mincemeat Pie and Pear Mincemeat Cookies.

Makes 7 1/2 pints.


2 CRUST PASTRY;
2 c. all-purpose flour
1/2 tsp. salt
10 tbsp. (1 1/4 sticks) chilled unsalted butter, cut into sm. pieces
1/4 c. ice water
1 tbsp. sugar
1 lg. egg yolk

Sift flour and salt into large bowl. Add butter and rub with fingertips until mixture is size of large peas. Stir water, sugar and yolk in small cup until sugar dissolves. Add to flour mixture and toss with fingertips until dough begins to come together. Gather dough into ball. Wrap in plastic and refrigerate at least 1 hour. (Pie crust dough can be prepared 1 day ahead.)
HINT: Keep spices in the freeze year round to preserve flavor.

Answer 9

minced meat pie

Answer 10

a shepheard's pie