Thanks to the comments of CTers my Christmas Cake worked out pretty well; it would have been perfect if I hadn’t taken it into my head to go to the Urgent Care center to have my pneumonia diagnosed during the baking time. I assumed the visit would take less than the 3 hours my cake still had to go, but I was wrong because for the first hour everybody seemed to be watching the Badger game on TV instead of working. My wife let it bake the full 4 hours; whereas I would probably have taken it out after 3 1/2. Oh well.
So, it being Thanksgiving, I decided to make my own mincemeat for a mince pie to take to the Analytical Marxist’s house (our usual Thanksgiving destination). According to the Joy of Cooking mince pie used to be as pervasive at Thanksgiving as the utterly revolting Pumpkin Pie now is, so I feel it is my duty to reclaim the tradition. I looked at 3 different recipes on the internet, two from Rose Elliot, and the ingredients list on my jar of Tesco’s Finest mincemeat and came up with the following recipe. It is very boozy indeed, as you’ll tell and, if I say so myself, surprisingly good. It is also more-or-less fat free (the AM cannot have fat except for olive and walnut oils, so I am going to risk all and see if I can make a small pie with walnut oil as shortening; and make a larger one with proper pastry and a large amount of butter to fatten up the mince). The recipe below made a enough mincemeat for a small pie, a large pie, and a bunch of individual pies I shall be offering to my political philosophy class after they have done their evaluations (so don’t tell them).
1 lb currants
1 lb sultanas
1 lb raisins
4 oz prunes
Grated rind and juice of 2 Lemons and one Orange
6 oz walnuts chopped very small
1 oz crystallized ginger chopped very small
1/2 cup brandy
1/4 cup Cointreau
1/2 tsp ground mace
1/2 tsp ground ginger
3/4 tsp ground nutmeg
Mix all the ingredients EXCEPT the prunes, currants and Cointreau. Take about 1/5th of the mixture and turn it to sludge, with the prunes, in the Cuisinart. Remix with the rest of the ingredients. Mix in currants and Cointreau. Leave covered for a day or so (or a few weeks, if you can).
If anyone could put me in touch with Lynette Potts who made the best mince pie pastry I’ve ever tasted, then I’d be in clover.