| Cake Wmn |
I am 66 and I grew up in Central Missouri on a farm where we butchered our own
beef and pork, too. My mother and grandmother always made mincemeat and they
too used the meat from the cow head and added raisins,apples, and spices. My
siblings and I loved to sneak into the kitchen and find the open jar of
mincemeat that was going to be used for fried pies and eat the mincemeat right
out of the jar with a spoon!
In later years, my mother-in-law made mincemeat using beef chuck roasts and
grinding or chopping it and she added canned cherries and cranberries as well
as apples, raisins, and spices.
I found a recipe that used ground beef and made it one year but it was not the
same! Oleta
|
|
|
| Vox Humana |
"Cake Wmn" <cakewmn@aol.com> wrote in message
news:20041217113516.07592.00002384@mb-m01.aol.com...
> I am 66 and I grew up in Central Missouri on a farm where we butchered our
own
> beef and pork, too. My mother and grandmother always made mincemeat and
they
> too used the meat from the cow head and added raisins,apples, and spices.
My
> siblings and I loved to sneak into the kitchen and find the open jar of
> mincemeat that was going to be used for fried pies and eat the mincemeat
right
> out of the jar with a spoon!
>
> In later years, my mother-in-law made mincemeat using beef chuck roasts
and
> grinding or chopping it and she added canned cherries and cranberries as
well
> as apples, raisins, and spices.
>
> I found a recipe that used ground beef and made it one year but it was not
the
> same! Oleta
We have a local market that sells fresh cows heads. I always wondered how
they might be used (outside of some satanic ritual).
|
|
|
| Johnanne R Johnson |
Hmm, maybe I should have been a little more specific. :)
Already have the mincemeat made up, it's the dough that I'm more concerned
about. It might not have been strudel dough, but it was the only thing
that I could think of to call it. So, let's see, I remember that there was
flour, salt, not sure about baking powder or not, this is from like 15
years ago, but anyway I think you had to cut in some form of fat,
(probably butter) and there was a resting period, but I don't remember if
there was any yeast, or rising or not. The thing is that this was really
like a breakfast/brunch coffeecake kinda thing. Mincemeat ring, maybe? And
it seemed really common at the time, kinda the thing you'd see in better
homes and gardens maybe. Actually I think it might have been for a holiday
like easter or christmas. Any clues?
|
|
|
| Vox Humana |
"Johnanne R Johnson" <jrj2@buffalo.edu> wrote in message
news:Pine.GSO.4.05.10412171316270.6087-100000@hercules.acsu.buffalo.edu...
> Hmm, maybe I should have been a little more specific. :)
> Already have the mincemeat made up, it's the dough that I'm more concerned
> about. It might not have been strudel dough, but it was the only thing
> that I could think of to call it. So, let's see, I remember that there was
> flour, salt, not sure about baking powder or not, this is from like 15
> years ago, but anyway I think you had to cut in some form of fat,
> (probably butter) and there was a resting period, but I don't remember if
> there was any yeast, or rising or not. The thing is that this was really
> like a breakfast/brunch coffeecake kinda thing. Mincemeat ring, maybe? And
> it seemed really common at the time, kinda the thing you'd see in better
> homes and gardens maybe. Actually I think it might have been for a holiday
> like easter or christmas. Any clues?
If you don't want to use phyllo dough, then I would just use pie pastry and
wing it. It is unlikely that you will find the exact recipe without an
exhaustive search. An alternative would be to use puff pastry which you
heavily docked to prevent it from expanding too much.
|
|
|
| Jane Lumley |
Here in the UK, where mince pies are still v. common, most are made with
a basic shortcrust pastry dough, usually without sugar, though some folk
do make a pate sucree. Mincemeat strudel in strudel or phyllo pastry is
alos common. So is the marvellous Cumberland Rum Nicky, which is a
mincemeat tart with a lattice top (rough puff); you put a big dab of rum
butter on the top when it's still warm, and the butter melts into it...
Yum. I should have thought that mincemeat would also work on a coffee
cake instead of eg apple.
--
Jane Lumley
|
|
|
| Wayne Boatwright |
Jane Lumley <lumley@purkiss.demon.co.uk> wrote in news:VOZer7MQWaxBFwU3
@purkiss.demon.co.uk:
> Here in the UK, where mince pies are still v. common, most are made with
> a basic shortcrust pastry dough, usually without sugar, though some folk
> do make a pate sucree. Mincemeat strudel in strudel or phyllo pastry is
> alos common. So is the marvellous Cumberland Rum Nicky, which is a
> mincemeat tart with a lattice top (rough puff); you put a big dab of rum
> butter on the top when it's still warm, and the butter melts into it...
> Yum. I should have thought that mincemeat would also work on a coffee
> cake instead of eg apple.
Coffee cake sounds good, Jane. I wouldn't have thought of that.
I also like mincemeat put into small turnovers, either baked or fried.
--
Wayne in Phoenix
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.
|
|
|
| Vox Humana |
"Jane Lumley" <lumley@purkiss.demon.co.uk> wrote in message
news:VOZer7MQWaxBFwU3@purkiss.demon.co.uk...
> Here in the UK, where mince pies are still v. common, most are made with
> a basic shortcrust pastry dough, usually without sugar, though some folk
> do make a pate sucree. Mincemeat strudel in strudel or phyllo pastry is
> alos common. So is the marvellous Cumberland Rum Nicky, which is a
> mincemeat tart with a lattice top (rough puff); you put a big dab of rum
> butter on the top when it's still warm, and the butter melts into it...
> Yum. I should have thought that mincemeat would also work on a coffee
> cake instead of eg apple.
>
Cumberland Rum Nicky - I love how you name these things. Here in the US
people just go to the bakery and point. "I'll have one of those and six of
the square things and four of the round things with the red stuff."
|
|
|
| Wayne Boatwright |
"Vox Humana" <vhumana@hotmail.com> wrote in
news:Sjixd.708$mA3.75@fe2.columbus.rr.com:
>
> "Jane Lumley" <lumley@purkiss.demon.co.uk> wrote in message
> news:VOZer7MQWaxBFwU3@purkiss.demon.co.uk...
>> Here in the UK, where mince pies are still v. common, most are made
>> with a basic shortcrust pastry dough, usually without sugar, though
>> some folk do make a pate sucree. Mincemeat strudel in strudel or
>> phyllo pastry is alos common. So is the marvellous Cumberland Rum
>> Nicky, which is a mincemeat tart with a lattice top (rough puff); you
>> put a big dab of rum butter on the top when it's still warm, and the
>> butter melts into it... Yum. I should have thought that mincemeat
>> would also work on a coffee cake instead of eg apple.
>>
> Cumberland Rum Nicky - I love how you name these things. Here in the US
> people just go to the bakery and point. "I'll have one of those and six
> of the square things and four of the round things with the red stuff."
LOL Agreed. I was just in a bakery yesterday morning where a woman
ordered her items in exactly that way.
--
Wayne in Phoenix
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.
|
|
|
|
