Search Results for: Mincemeat

A Winning Combination

First of all, my apologies for the lack of posts over the past few weeks.  Our home computer was broken so I haven’t been able to get to my baking pictures, and I’ve also had a horrible cold for the last week.  Throw that into the mix along with the pre-Christmas events that I’ve had going on, and I’ll admit I’ve been pretty useless.  I mean, I haven’t even been on Twitter for 7 days!  Me!  Yeah, I know.  It’s sooo not like me!   BUT- I’m back now with a few weeks worth of Christmas baking posts that I’m going to try and get up before the big day.   
The first Christmas event I went to this year was actually back in November.  It was a product launch hosted by Sainsbury’s for their new Taste The Difference (TTD) Christmas & Party Food product range. I had a fabulous evening chatting with the lovely folks at Sainsbury’s and learning about the products in their new TTD Christmas range.  I was impressed to hear that their Panatonne is sourced straight from Italy, and comes from an old family recipe passed down from generations. There was plenty of delicious food on hand to sample including miniature Thai Fish Cakes, Steak & Ale Pies, Chicken & Bacon Pies, and the cutest little paper cones filled with tiny pieces of fish & chips!  
More Christmas Appies
They also had some delicious prawns rolled in a crispy wonton wrapper and then tied at each end to look like a mini Christmas cracker – too cute!  I washed all of those delicious appies down with several glasses (ok, more like 5 – it was a long day!) of the new Sainsbury’s Hibiscus Pink Fizz which was sweet and delicious – one of my favourite things of the evening.  Another favourite of the night happened to be their new Mince Pie Ice Cream.  It’s deliciously creamy, with chunks of mince pie folded throughout.  I think it would be amazing on a nice hot waffle drizzled with a bit of syrup.   
Mincemeat Pies & the delicious Mince Pie Ice Cream!
For those of you who aren’t familiar with a mincemeat (or mince) pies and tarts, they don’t actually have real meat in them.  At least they don’t anymore.  Mince pies have been a traditional Christmas treat for hundreds of years, and traditionally they did contain real meat, along with fruit and spices.  Nowadays mincemeat is made using a mixture of dried fruit such as apples, raisins, currents, candied citrus peel, brown sugar, spices and brandy. I’ll admit that when I first moved here I was quite put off by mincemeat pies.  Perhaps it was just the name, or that I wasn’t used to the combination of strong flavours, but after being surrounded by boxes and boxes of mince pies at work during the weeks leading up to Christmas, I actually found myself growing quite fond of them.  Mincemeat pies aren’t very common in Canada or the US, but I do know that you can purchase pre-made mincemeat in a few Canadian stores (not sure about American ones), but I don’t recall ever seeing any pre-made pies or tarts available. 
A month or so ago Sainsbury’s sent me a jar of their new Taste The Difference Mincemeat filling.  Since mince pies are so common during the Christmas period, I decided to try and use my jar of mincemeat for something other than the predictable pie.  I’ve come up with a few delicious recipes that make a great alternative to the traditional mincemeat pie.  The first one is a delicious Apple Crumble with a few spoon fulls of mincemeat tossed in to create a Chrsitmassy twist on a classic dessert.  
Mincemeat Apple Crumble 
6 Apples of your choice.
1/4 heaping Cup mincemeat filling
1/4 tsp Cinnamon
1/8 tsp Nutmeg 
2/3 Cup + 2 Tbsp packed (155g) Brown Sugar (called Dark Muscavado in the UK)
1/2 Cup (63g) Flour
1/2 Cup (45g) Oats
3/4 tsp cinnamon
1/2 tsp nutmeg
1/3 Cup (75g) Butter, softened 
1. Pre-heat oven to 365F.  Grease a dish of your choice. I used a 6×8 deep casserole dish, but an 8×8 glass pan would work as well. Peel and slice your apples, and place them into your dish.  Sprinkle with cinnamon and nutmeg.  Dump in the mincemeat and stir until mixed throughout (If your dish isn’t deep enough, you may have to combine the apples and mincemeat in a separate bowl before putting it into your baking dish. 
2. In a large bowl combine brown sugar, flour,  oats, cinnamon, nutmeg and softened butter. Using clean hands, combine everything together in the bowl by tossing the dry ingredients together with the butter, and then squeezing the butter together with the dry ingredients until well combined.  Really squish it around so everything is moist and mixed together.  The mixture should crumble into little balls – break up any really large ones.   
3. Sprinkle the crumbly mixture on top of the apples and bake for 35 – 45 minutes, until apples are tender and the topping is golden brown.  The juice from the apples should be bubbling through the edges of the dish and crumbly topping when done.  Let the apple crumble cool for about 20 mins, and serve over vanilla ice cream. 
** This apple crumble is absolutely delicious, even without the added mincemeat.  If you don’t feel like added in the mincemeat to the apple crumble, it can be made without and served over the Waitrose TTD Mincemeat Ice Cream.  The first few times I tested out this recipe I used Gala apples, but then I made a full sized version using Granny Smiths for a dinner party I had and I think I preferred it with the Granny Smiths, although both were really tasty.  
And now for the part you’ve all been waiting for!  The winner of the Cupcake Bag giveaway is: 
Congratulations Liz!!!  I’ll be in touch shortly to get your mailing details, but if you see this before I email you then feel free to contact me with your details.