 |
CHRISTMAS AND PARTY
RECIPES
|
Having been asked on several
occasions what "mincemeat" is I thought the following recipe may
be useful.
Mincemeat
Ingredients
These amounts will make 2.5 kg. (5
1/2 lb) |
Method |
| 1.6 kg. (3 1/2 lb) |
dried mixed fruit |
Put the dried fruits, apples and almonds in a large bowl. Add
the sugar, suet, spices, lemon, orange rinds and juice and brandy or sherry. Mix
together thoroughly.
Cover the mincemeat and leave to stand for 2 days. Stir well,
put into jars and cover. Allow at least 2 weeks to mature before using.
Note: For mincemeat that will
keep well use a firm, hard type of cooking apple. Juicy apples may make the mixture
too moist.
|
| 225 g (8oz) |
cooking apples, peeled, cored and grated |
| 100 g (4oz) |
chopped blanched almonds |
| 450 g (1 lb) |
dark soft brown sugar |
| 175 g (6 oz) |
shredded beef suet |
| 5 ml. (1 tsp.) |
grated nutmeg |
| 5 ml. (1 tsp) |
ground cinnamon |
| |
grated rind and juice of 1 lemon |
| |
grated rind a juice of 1 orange |
| 300 ml. (1/2 pint) |
brandy or sherry |
Having
made the mincemeat for the mince pies, then you may like to try a
Christmas Pudding.
|
|
Ingredients
These amounts will make 2 puddings serving
approximately 6 people each. |
Method |
| 113 g (4 oz) |
plain flour |
Sift flour, spice and nutmeg into large bowl. Add breadcrumbs,
suet, sugar, raisins, sultanas, peel, finely chopped walnuts or almonds and grated orange
peel.
Toss well together.
Combine with beaten egg, brandy or sherry, almond essence and milk.
Mix well.
Leave overnight in a cool place.
Divide between two buttered 2-pint basins.
Cover securely with buttered greaseproof paper or aluminium foil.
Steam steadily for 6 hours replenishing water as it boils away. This
can be steamed by placing in a steamer over boiling water or by placing bowl in boiling
water ensuring the water does not reach top of the basin. It is most
important to keep a close eye on the water levels during cooking.
Cool for 15 minutes in basins, turn out and leave
until completely cold. Wrap in aluminium foil and store in
cold dry cupboard until
needed. Puddings may be stored in the basins in which they were cooked if preferred.
To serve, unwrap pudding return to buttered basin,
cover and steam for a further two hours. Turn out on to a warm dish and serve with
sweet sauce, brandy/whisky butter or cream.
|
| 2.5 ml (1/2 tsp) |
mixed spice |
| 1.25 ml (1/4 tsp) |
grated nutmeg |
| 227 g (8 oz) |
fresh white breadcrumbs |
| 284 g (10 oz) |
finely shredded suet
(beef preferably) |
| 227 g (8 oz) |
soft brown sugar |
| 340 g (12 oz) |
seedless raisins |
| 340 g (12 oz) |
seedless sultanas |
| 57 g (2 oz) |
mixed chopped peel |
| 57 g (2 oz) |
shelled walnut halves or blanched almonds finely
chopped |
| |
peel of 1 small orange - finely grated |
| 4 |
large eggs - beaten |
| 1/2 wine glass |
brandy or dry sherry |
| 2.5 ml (1/2 tsp.) |
almond essence |
| 142 ml (1/4 pint) |
milk |
|
What
is a Christmas Pudding without Spiced Brandy Butter? |
Spiced
Brandy Butter
|
Ingredients |
Method |
| 227 g (8 oz) |
unsalted butter |
Cream the butter and sugar together until the mixture is pale yellow. Add the
cinnamon and brandy and blend thoroughly.
Chill the brandy butter in the refrigerator and serve with mincepies
or Christmas pudding.
Brandy butter may be frozen for 4 months. Thaw in the
refrigerator.
|
| 227 g (8 oz) |
caster sugar |
| 5 ml. (1 tsp.) |
ground cinnamon |
| 45-60 ml (3-4 tbls.) |
brandy |
Christmas Biscuits
from
Camilla at www.biscuit-recipes.co.uk
|
Ingredients |
|
| |
170g
plain flour
60g cold butter, cut into small pieces
85g brown sugar
2 tablespoons sugar cane syrup, or golden syrup
2 tablespoons milk
1 egg yolk
1/5 teaspoon powdered ginger
½ teaspoon cinnamon
½ teaspoon mixed spice
|
|
Preparation |
Preheat
oven to 350°F (180°C).
Mix flour, ginger, cinnamon and spices together in a large bowl.
Add the butter and rub in thoroughly with fingers until mixture has
consistency of breadcrumbs. Add brown sugar.
In another bowl, mix syrup, milk and egg yolk and add to mixture. Stir
until you have a smooth paste.
On a floured work surface, knead pastry for a few minutes, then roll
out to a thickness of 5mm and cut into shapes with a Christmas
biscuit-cutter.
Place on a baking tray and chill for 10 minutes.
Bake at a medium heat for 12 minutes or until biscuits are golden.
Leave to cool and place briefly under grill.
Add the icing sugar little by little to the egg white, in a small
bowl, add food colouring.
Ice biscuits with a piping bag.
Decorate. |
There are many more pages on site with a Christmas
theme such as -
Christmas tree
decorations from across the world
Christmas
tips, gifts and recipes
How
to make economical presents and gifts to
give them that personal touch.
Gifts
to make and Buy Tips
on how to hang holiday /
Christmas lights
Christmas
decorations to make and buy
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