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Thread: Post Xmas,Christmas,Yule,Saturnalia cuisine recipes

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    Default Mince Pie Recipe

    I don`t know about other countries, but here in Britain these pies are traditionally eaten at Jul/Xmas.

    Mince pies

    by Sue Lawrence
    from Book of Baking

    Makes 12 pies



    Preparation time 30 mins to 1 hour

    Cooking time 10 to 30 mins







    Ingredients
    350g/12oz high quality mincemeat, preferably homemade
    200g/7oz plain flour, sifted
    40g/1½oz golden caster sugar
    75g/2¾oz ground almonds
    125g/4½oz unsalted butter, diced
    1 large free-range egg, beaten
    milk, to glaze



    Method
    1. Lightly butter a 12-hole pie or patty tin. Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed.
    2. Place the flour, sugar, almonds and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the egg through the feeder tube. (Or rub the butter into the dry ingredients by hand and stir in the egg.)
    3. Bring the mixture together with your hands, wrap in clingfilm and chill for an hour or so. Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat.
    4. Cut out another 12 slightly smaller discs and use to cover the mincemeat. Press the edges together to seal. Make a small slit in the top of each, then brush lightly with milk. Chill for about 30 minutes. Meanwhile, preheat the oven to 200C/400F/Gas 6.
    5. Bake the pies for 20 minutes until golden brown. Remove to a wire rack and serve warm.

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    Default

    Christmas mincemeat

    by Lotte Duncan

    Makes 6-8 jars



    Preparation time overnight

    Cooking time over 2 hours






    Ingredients
    For 6lb mincemeat:
    12oz (350g) seedless raisins
    8oz (225g) sultanas
    8oz (225g) currants
    4oz (110g) cut mixed peel
    4oz (110g) chopped dried prunes
    12oz (350g) soft brown sugar
    1lb (450g) cooking apples - peeled, cored and grated
    8oz (225g) shredded suet
    grated rind and juice of 2 oranges
    grated rind and juice of 2 lemons
    2oz (50g) chopped almonds
    2oz (50g) chopped pecan nuts
    1 tbsp (15g) mixed spice
    1 tsp (5g) freshly grated nutmeg
    5fl oz (150ml) brandy



    Method
    1. Mix all the ingredients together, except half the brandy in a large ovenproof bowl and cover and leave to stand overnight.
    2. The next day, preheat the oven to 110C/225F/Gas ¼, cover the bowl with foil and place in the oven for about 3 hours.
    3. Allow to cool, then mix in the rest of the brandy and put into sterilised jars.

    Note: If possible, this mincemeat needs to mature for at least two weeks before using. Once sealed, it can keep for at least a year.

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    Ooooh, I LOVE mince pies! The shop ones are simply dreadful though. I'll make my own this year from this recipe. Thanks.

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    Default

    This might sound `yuck` to others, but if you add grated cheddar cheese to the pastry mix, you don`t taste it but it really makes creamy, buttery pastry.

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    Ooooh, no, that sounds wonderful. Wonderful! What proportion?

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    Eek, I usually guess!
    I throw a handful of grated cheese into the mix before adding any liquid, and that usually does the trick.

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    I'm thinking that the saltiness of the cheese, the richness of it, will balance the sweetness of the minced fruit. I am so excited! I'll also just go with my instincts. Ta, dollink!

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    Since it`s that time o` year, here is a Yule log recipe too.

    Yule log
    Serves 6-8



    Preparation time 30 mins to 1 hour

    Cooking time 10 to 30 mins






    This is a great alternative to a Christmas fruit cake that kids and adults will all love.
    Ingredients
    30g/1oz plain flour
    30g /1oz cocoa powder
    7frac14; tsp of salt
    3 large eggs, separated
    ¼ tsp of cream of tartar
    110g/4oz caster sugar
    2 drops almond essence
    For the buttercream filling:
    100g /3½ oz butter
    150g/5oz icing sugar
    55g/2oz cocoa powder
    a splash of brandy or rum
    caster sugar for, dusting
    cocoa powder, for sifting



    Method
    1. Preheat the oven to 180C/350 Gas 4. Grease a 23 cm x 33 cm Swiss roll tin and line with baking parchment.
    2.To make the sponge: sift the flour, cocoa and salt together and set aside. Sprinkle a large piece of greaseproof paper with caster sugar and set aside.
    3. Put the egg whites in a clean bowl and whisk until frothy. Add the cream of tartar and whisk until stiff. Gradually add the sugar until the mixture forms soft peaks.
    4. Place the sugar in a bowl and the egg yolks and whisk until pale and thick. Add the almond essence.
    5. Using a large metal spoon stir in the reserved flour and cocoa mixture. Finally, lightly fold in the egg whites until well blended - take care not to beat the air out of the mixture.
    6. Spoon the mixture into the Swiss roll tin and level the top. Bake for 15-20 minutes or until sponge-like to the touch.
    7. Turn the sponge onto the greaseproof paper dusted with caster sugar. Peel away the baking parchment and roll the sponge with the greaseproof paper inside. Leave to cool.
    For the Buttercream:
    1. Beat the butter in a mixing bowl until smooth and then gradually beat in the icing sugar and cocoa powder. Add the brandy and mix well.
    2. Once the sponge has cooled unroll it carefully and spread it with half the filling and roll it up again - without the greaseproof paper this time.
    3. Spread the rest of the filling over the cake to cover it. Score it with a fork to resemble a log and dust with cocoa powder. Decorate with a sprig of holly.

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    Nyummy! Nyummy! I love chocolate.

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