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How To make James Beard's Mincemeat
4 lb Beef rump or brisket
4 lb Beef tongue
1 lb Beef suet
2 lb Seedless raisins
2 lb Sultana raisins
2 lb Currants
3/4 lb Citron peel, diced and
1/2 lb Orange peel, finely chopped
1/2 lb Lemon peel, finely chopped
1 lb Sugar
1 pt Strawberry preserves
1 pt Raspberry preserves
1 tb Salt
1 tb Cinnamon
2 ts Nutmeg
1 1/2 ts Mace
1 ts Allpice
3/4 ts Ground cloves
Sherry or cognac "Begin by assembling a goodly supply of Cognac, apple brandy, sherry, and if you can find it, boiled cider. If not, settle for more apple brandy or applejack and more Cognac. You can also use up any odd liquers or that bottle you were given last Crhistams and have kept hidden on a shelf. All these things will help to make your mincemeat better." Boil the rump and tongue seperately in salted water until tender. Let the rump cool until it can be handled, remove the excess fat, and chop coarsely or put through the coarse blad of a meat grinder. Let the tongue cool, remove the skin, and chop or grind coarsely. Chop the beef suet very finely and combine it in a crock with the meats. Add raisins, sultanas, currants, citron, peels and mix well. Add sugar and jams and salt. Mix spices together and mix into the mixture in the crock. Mix ingredients well with the hands and then cover the mixture with Sherry, Cognac, etc. -- enough to a make a rather loose mixture. Cover tightly and let rest for 2 weeks. Uncover and taste, and add more spirits if necessary. Let rest for another 2 weeks before using.
At this point, if you wish to store the mincemeat in smaller containers, transfer it to sterilized jars or crocks, add more liquor, and seal or cover them tightly. The mincemeat will keep more or less indefinitely in a cool place or in the refrigerator. When using for pies, Add 1 to 1 1/2 cups chopped fresh tart apple to each 2 1/2 to 3 cups mincemeat, bake at 450 F. for 10 minutes, reduce heat to
350 F. and continue baking until crust is well browned.
From: Gourmet Magazine, November 1969, from the files of Linda Shogren
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Caramelised Apple and Calvados Brioche by master of dough @richardbertinet. A festive sweet treat to share (or eat by yourself... we don’t judge).
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Best Ever CHRISTMAS FRUIT CAKE Recipe | Mortar and Pastry
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Ingredients:
1 cup mixed glazed fruits, chopped
½ cup dried apricots, chopped
½ cup dried cranberries
½ cup dark raisins
½ cup candied orange peel
1 cup walnuts, coarsely chopped
½ cup golden raisins
1 cup pecans
1 cup pitted dates
½ cup green candied cherries
½ cup red candied cherries
¾ cup rhum
1 ½ cup all purpose flour
1 tsp cinnamon
½ tsp allspice
½ tsp nutmeg
½ tsp baking soda
½ tsp salt
½ cup (113g) softened butter, unsalted
1 cup packed brown sugar
3 eggs, medium
⅓ cup molasses
2 tablespoons rhum
*Divide evenly into three 6x3x2.5 loaf pans greased and lined
*Bake in a preheated oven at 165C for 1 hr 30 mins or until toothpick inserted at the center comes out clean (you can opt to bake them using baine marie method for even cooking and prevent the cake from drying out or just bake them longer at lower temperature)
*Cool completely and brush all over with rhum or brandy
*Wrap them individually in aluminum foil and refrigerate. Avoid touching with bare hands to prevent spoilage
*Brush them again with rhum after a week then repeat brushing for four weeks
*To make a chocolate fruit cake, replace 1/2 cup of flour with alkalized unsweetened cocoa powder
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