Sunday, October 5, 2014

Homemade Mincemeat Chutney and other various recipes with Mincemeat!

I happen to like Mincemeat. I know that it's not for everyone. However, if you happen to agree with me and it's something you like to serve during the Holidays, you'll like this Chutney too.
I have a recipe on the blog for homemade vegetarian mincemeat that I eat as a side dish or as a filling for Christmas Cookies. I'll repost it at the end of this recipe. This Chutney is cooked in a Crockpot.

Here's what you'll need:
1 Crockpot

Homemade Mincemeat Chutney:

2 Jonagold Apples peeled, cored and roughly chopped.
1/2 C diced Vidalia/Sweet Onion
1/3 C Golden Raisins
1/4 C chopped Dates
1 TBS minced fresh Ginger
1 Garlic Clove, minced
1 tsp Cinnamon
1 tsp ground Cloves
1 tsp Salt
1/3 C Apple Cider Vinegar
1 TBS Cornstarch

In a small bowl:
Whisk well.

In a large mixing bowl:
Stir well to combine.

Add Vinegar and mix well.
Spoon into the Crockpot and cook on High for 4 hours or on Low for 7 hours, stirring occasionally.

Allow to cool completely.
Transfer to a jar and refrigerate until ready to serve.

Peace in the Kitchen!

Homemade Vegetarian Mincemeat:

I know it's not for everyone but I happen to love Mincemeat and because I'm Vegetarian, I love this recipe. It's such an iconic recipe for Christmas. I serve it as a compote and I also use it to fill cookies.
If you love the idea of vegetarian mincemeat, without the Suet, this recipe is perfect.

4 TBS Butter
1 C Unsweetened Apple Juice
2 Large Apples, peeled, cored and grated. (I use Jonagold).
1.2 C Dark Raisins
1/2 C Golden Raisins
1/2 C Dried Currents
1/2 C Dried Cranberries
1/2 C chopped Dried Figs
3/4 C Candied Mixed Peel
1/2 C chopped Candied Red Cherries
Zest and Juice of 1 Orange
2/3 C packed Brown Sugar
1/3 C Dark Rum + an additional 4 TBS to add at the end of cooking.
1/3 C Brandy + an additional 4 TBS to add at the end of cooking.
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp ground Ginger
1/4 tsp ground Cloves
1/4 tsp Salt

Place all ingredients in a large Dutch Oven and bring to a boil over medium heat, stirring often.
Reduce the heat to low and simmer , stirring often for 30 minutes. Some of the liquid should begin to evaporate.
Remove from heat and fold in an additional Rum and Brandy.
Allow to cool completely in the Dutch Oven off the heat.
Transfer to a covered container and refrigerate overnight.
It will keep, refrigerated, for up to a month.

Peace in the Kitchen!

Mincemeat Filled Cookies:

This is an original recipe . I wanted to create a mincemeat filled cookie for Christmas.
I shop at a British Shop in our town and I discovered Vegetarian Mincemeat.
For non - vegetarians, you can certainly use traditional mincemeat for the filling.

2 C sugar
1 C butter
1 tsp salt
2 eggs
6 C flour
1 C whole milk
4 tsp baking powder
2 tsp baking soda
2 tsp vanilla

1 (14oz) jar of Norfolk Manor English Traditional Mincemeat, Suitable for Vegetarians.

Dough Preparation:
In a stand mixer with a paddle attachment:
Cream  sugar and butter  on low until light and fluffy
Mix until well combined
baking powder
baking soda
Combine well
Transfer to a bowl, cover tightly with plastic wrap and refrigerate for 30 minutes - 1 hour)

Preheat the oven to 400 degrees.
Line 3 baking sheet pans with parchment paper.
Roll out 1/3 of the dough at a time on a floured surface to 1/8" thick.
Use quite a bit of flour, the dough will be soft and sticky.

Use a 2 3/4" round cookie cutter
Place rounds on the sheet pan and spoon 1- 2 tsp of filling on the center of the circle.
Top with another circle of dough
Do not seal them, this will happen when they bake.
Prepare all of the circles for 1 sheet pan then repeat for the other 2.

Bake for 15 minutes
Allow to cool on the pan for 10 minutes.
Transfer cookies to a wire rack and cool completely.

Store in an airtight container up to 5 days at room temperature.

Peace in the Kitchen!

Mini Tartlets:

I just saw this recipe on The Chew.
I've adapted it to utilize one of my recipes.
Check out my Scalloped Apples Recipe to fill these Tartlets.
Another Option would be to use pears in place of the apples to make Scalloped Pears and fill the Tarts. I reposted the recipe here.
I bought some Vegetarian Mincemeat at a local market and I'll make mine with the Mincemeat for Christmas.
This is very simple to do.

Here's the recipe.

1 (8oz.) package of Pillsbury Crescent Rolls.

Lay the dough on a floured surface and use a floured rolling pin to roll the dough to 1/4" thick.
Pinch the seams together and roll.
Cut into 2" squares.
Tuck squares into the cups of a mini muffin tin.
The corners will stick up.

Fill the cups with your choice of filling mentioned above.
Bake at 350 degrees for 10 -12 minutes. The edges will turn golden brown.

Peace in the Kitchen!

This is a Thanksgiving Favorite in our Family!
It's great any time of the year.

I wanted to recreate the flavor of Apples that we used to get at Luby's Cafeteria when I was a kid. I loved them and they always had them around Thanksgiving. I knew they weren't baked so I created this microwaved version. They are exactly as I remembered them.

10 C peeled, cored and sliced tart apples (about 8 med. apples), of course it depends on the size of the apples.
This is the preparation stage of the apples.

After they're coated with the sugar and spices they are dotted with butter.
They are then microwaved with a cover slightly ajar.

This is the final product.

1/3 C Sugar
2 TBS Cornstarch
1 tsp Cinnamon
1/4 tsp ground Nutmeg
2 TBS Butter
Raisins and Pecans (optional)

Place Apples in a 2 1/2 Quart Microwavable Baking dish with a cover
Combine Sugar, Cornstarch,Cinnamon and Nutmeg in a small bowl
Sprinkle ove the Apples and toss to coat well
Add Raisins and Pecans if desired
Dot with pieces of Butter
Cover and microwave for 15 minutes, stirring every 5 minutes.

Peace in the Kitchen!

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