i've been trying to find a good mincemeat recipe but i had no luck so thought i'd look on some American baking sites but when i type in mince pies nothing comes up!!! don't you eat mince pies there then?
2006-11-18 00:10:22 · 12 answers · asked by ? 2 in Food & Drink ➔ Cooking & Recipes
i had a great recipe last yr which had apricots and cranberries in it but as only i coul, i lost it!!!!
2006-11-18 00:15:55 · update #1
i would love your suet free recipe digitsis, and i think figs would work a treat!
2006-11-18 00:26:56 · update #2
no not savoury mince, mince with fruit and brandy etc
2006-11-18 00:48:24 · update #3
how ruuude lil sal, there's nothin wrong with a bit of mince pie for the festive season!!! lol
2006-11-18 21:07:42 · update #4
Not generally. "Mince" in real mince pies is made with minced dried fruits, liquor and beef suet. Americans generally are not big on lard & fruit together.
The American palate is also greedy for complexity in flavour, so "dead sweet & chewey" just doesn't cut it!
2006-11-18 00:15:41 · answer #1 · answered by Anonymous · 2⤊ 1⤋
I don't think mince pies or Christmas pudding are very common here in the United States (though I have seen a small amount of mince pie filling available in the grocery store.) Personally, I've never eaten either one, and I don't know anyone personally who has. The same goes for figgy pudding. I do drink eggnog, though! It's delicious to me.
2016-03-29 00:30:35 · answer #2 · answered by Anonymous · 0⤊ 0⤋
I am from Canada and my mom and grandma were Welsh. We love mince pies and I agree that good mincemeat is hard to find here - I live in the US now. This is a traditional recipe my mom had in her recipe file. I have a recipe with no suet if you are interested let me know I will post it too. I guess you could replace the figs with apricots if you prefer.
1/2 pound beef suet, chopped fine
4 cups seedless raisins
2 cups dried currants
1 cup coarsely chopped almonds
1/2 cup coarsely chopped candied citron
1/2 cup coarsely chopped dried figs
1/2 cup coarsely chopped candied orange peel
1/4 cup coarsely chopped candied lemon peel
4 cups coarsely chopped, peeled and cored cooking apples
1 1/4 cups granulated sugar
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon cloves
2 1/2 cups brandy
1 cup dry sherry
Combine the suet, raisins, currants, almonds, citron, figs, orange peel, lemon peel, apples, sugar, nutmeg, allspice, cinnamon, and cloves in a large mixing bowl and stir them together thoroughly.
Pour in the brandy and the sherry and stir with a large spoon until all the ingredients are moist.
Cover the bowl and set the ingredients aside in a cool place (do not refrigerate) for at least 3 weeks. Check the mixture each week and replenish the absorbed liquor with more brandy and sherry, using about 1/4 cup each time.
*Any unused mixture will keep for a long time if stored in sterilized jars.
Preheat the oven to 375 degrees F.
Place about 3 tablespoons of mincemeat into each pastry shell and cover with sheet of pastry, crimping the edges with a fork.
Place the stuffed pies on a baking sheet and bake in the oven for 10 minutes. Reduce the heat to 350 degrees F and bake for an additional 20 minutes or until the crust is golden brown.
Sprinkle top with castor sugar while hot.
Let pies cool, then remove from tins and serve with whipped cream or Brandy Butter. Small pies can be eaten warm, on their own.
SUET FREE RECIPE
My mom used this one for years so I know it works well without the suet. I use about 1/2 the butter recommended in the recipe, you can adjust it to suit your taste.
1 pound of raisins
1 pound of currants
1¼ pounds of apples
¼ pound each of candied citron, orange and lemon
1 pound of sugar
1 teaspoon of cinnamon
½ grated nutmeg
½ saltspoon of powdered cloves
2 sherry glasses of brandy
Instructions
Pick and wash the currants, stone the raisins.
Peel and slice the apples; they must be weighed after they are prepared.
Shred very finely the citron, orange and lemon.
Put them all into a large bowl, and mix well, then chop them either on a chopping-board or in a chopping bowl.
When the fruit has been sufficiently chopped, return it to the large bowl, and mix in the sugar and spices.
Put the mince-meat in a jar and pour the brandy over it.
When it is used it should be well mixed, and until it is required must be kept carefully covered.
A dessertspoon of mince-meat should be put into a three-inch pie; and as there is no suet in the mince-meat, a piece of butter, the size of a hazel nut, must be placed in the middle of the mince-meat in each pie.
2006-11-18 00:23:21 · answer #3 · answered by digitsis 4 · 3⤊ 0⤋
We eat mincemeat pies. Both Sara Lee and Mrs Smith(pie companies) make delicious mincemenat pies.
2006-11-18 00:19:22 · answer #4 · answered by couchP56 6 · 0⤊ 0⤋
Yes, but we call them mincemeat pies--not nearly as popular in the States as they are in the UK.
They seem to be more popular with the folks over 70 years of age....
2006-11-18 05:41:24 · answer #5 · answered by lil sal 1 · 1⤊ 0⤋
some do, but they are not as popular as the traditional pumpkin, sweetpotato pies, and are not as popular as in the olden days, the only people i know that made them,,,, my grand mother and great grandmother, got the mincemeat in the grocery store in a jar ...
2006-11-18 00:13:32 · answer #6 · answered by dlin333 7 · 0⤊ 0⤋
We do. Try your search on mincemeat pie.
2006-11-18 00:12:12 · answer #7 · answered by Stuart 7 · 2⤊ 0⤋
We don't call it mince here.
I don't eat meat but I use soy "mince" to make shepherd's pie, cottage pie etc.
2006-11-18 00:45:49 · answer #8 · answered by KathyS 7 · 0⤊ 2⤋
Here's one with cranberries in it. Bon apetit!
http://www.rd.com/content/openContent.do?contentId=19106
2006-11-18 00:22:14 · answer #9 · answered by Anonymous · 0⤊ 0⤋
actually .... an australian couple went over seas and put up an australian pie shop somewhere so maybe that could help abit
so yeah they do somewhere
2006-11-18 00:26:48 · answer #10 · answered by missmiss 1 · 0⤊ 2⤋