Linne Family Mincemeat Pie Filling

Mincemeat is a rare treat that not so many people know about.  Possibly because less people cook and we're in America.  The impression I have is that this is a British tradition.  The spice, fruit and meat combination is ancient, going back to the Crusades.  Returning Crusaders brought the experiences of Middle Eastern cooking and this influenced British cooking.

This recipe is an amalgam of several.  Years of tweaking this recipe have brought me to this, which is my favorite.  This pie has unmistakable character.  Somewhere between sweet and savory, meaty and fruity, it's a Holiday treat that is definitely surprising.

I think a mincemeat pie ought to have actual meat. Any store bought version and many recipes (including Alton Brown) out there do not make this with meat, though they call for suet.  I have yet to try the recipe with suet as it's hard to find and likely expensive were I to go to a butcher.  Bacon grease does just fine.

Mincemeat is one of those fillings that's heavily preserved between sugar and alcohol and benefits from storing and aging.  I make mine at the beginning of October and it's great by Christmas.  Though you could make it earlier in the year and keep it longer.

I prefer to make my own mixed peel.  It's not terribly hard, but it's time consuming and a pain in the butt to do on the same day.  If you want to make mixed peel, do it on a different day.  Store bought will work too.

This is amazing served with sour cream, though whipped cream is nice too.

Ingredients

Meat:

2-3 lb lean beef (I like it meaty)
8 oz bacon grease

Liquids:

liquid from cooking the beef
1 c. apple cider
3/4 c. molasses
3/4 c. honey

Fruits:

2 lb. granny smith apples
8 oz. raisins
4 oz cherries
4 oz figs
8 oz prunes
6 oz currants
8 oz candied mixed peel, minced

3 oranges, juiced and zested
3 lemons, juiced and zested

Spices:

4 tsp cinnamon
1 tsp grated nutmeg
1 1/2 tsp. ground allspice
1 1/2 tsp ground clove
1 tbsp fresh grated ginger
2 tsp. black pepper
1 tsp white pepper
1/4 tsp mace
1/2 tsp cardamon
1/2 tsp salt
pinch saffron, optional

Alcohol:

1 c. red wine
1 c. brandy

Preparation (Reserve an afternoon for this recipe)

Get out a large slow-cooker and start it heating.

Simmer the beef in the bacon grease.
While the meat is simmering, chop the fruit.  Larger fruits like cherries, prunes and figs need to be chopped.  Dried cherries should at least be chopped in half.  I slice the figs & prunes into 1/4 inch strips and then cross cut them into chunks.  The apples get cored and cubed into 1 cm chunks.  Don't bother peeling them, the peel contributes pectin to the recipe.  Add all the fruit to the slow cooker.

When the beef is done cooking, cube it into 1 cm chunks and add it to the slow cooker.  Add the remaining bacon grease and the spices, the citrus zests & juices, and the mixed peel.  Add the honey and molasses.

I like to reduce the red wine over a simmering heat.  This takes awhile, but we're in no hurry.  Set a low fire under a small saucepan and add the wine to it.  Let it simmer for ~15 to 20 min until reduced by half.  Add to the pot.

Let the mixture stew for several hours, or overnight on a low heat setting.

When it's done after 4-6 hours, or overnight, add the brandy and mix well.  It's ready for jarring.

Bret's Thick and Savory Mushroom Ketchup

Makes 9 8-oz jars worth of mushroom ketchup
Requires at least 12 hours of letting the mushrooms sit in salt.  24 hours is better

Ingredients:

3 lbs of button, baby portobella or similar small cheap mushroom
24 oz white wine vinegar
3 tbsp salt
1 tbsp whole allspice berries
12 oz. of chopped shallots
2 tsp. minced garlic
1 tsp ground cloves
1/2 tsp cinnamon
1 tbsp. fresh grated ginger
1 tsp. fresh ground black pepper
1/2 tsp fresh ground pink pepper
1/4 tsp cayenne pepper
1/2 c. dry sherry

Equipment:
Blender
Rubber spatula
Large saucepot
canning jars
canning kit (optional)
food processor (optional)
slow cooker (optional)

This mushroom ketchup recipe is different than some.  The traditional mushroom ketchup as I understand it is a loose watery sauce like worcestershire sauce.  I prefer to make mine a thick sauce like tomato ketchup that can be squeezed onto hamburgers, pork chops, baked potatoes, anything that needs a zing really.

Pre-Process:
24 hours in advance of main preparation: Chop all the mushrooms into medium-small pieces (use a food processor to just mince them quickly as they're all going to be pureed eventually) and put into the large saucepot.  Sprinkle with the 3 tbsp salt.  Thoroughly mix and let it sit for 12-24 hours to leech the juices out of the mushrooms.  24 hours is best, but 12 hours will work.

Main preparation
Fill blender with the mushroom and salt mix.  Add enough white wine vinegar to make it all blend smoothly.  Blend until smooth.  Transfer into another bowl.  Repeat until all mushrooms are pureed. 

Chop the shallots.  Add the shallots, garlic and all the spices to the blender.  Add enough white wine vinegar to puree it smoothly.  Add this to the mushroom puree, along with any remaining white wine vinegar and the dry sherry.

Cooking Option 1 - Stovetop:
Put the entire volume of pureed mushrooms, shallots and spices should then go into the large saucepot.  Put the pot on the stove, cover with lid and simmer on a very low fire for 3 hours, stirring occasionally.

Cooking Option 2 - Slow Cooker: use a slow cooker on the low setting to simmer the ketchup and cook it for 3-4 hours.

Ladle the mushroom ketchup into sterilized jars, seal them with lids and immerse in a hot water bath.  Boil jars for 30 minutes.  Remove the jars and label.  These should store on a shelf very well for quite some time. 

Bret and Alex Chickpea and tomato soup

Chickpea Soup

Two caans of chickpeas, rinsed

one box of beef broth

one large onion, diced

6 oz fresh leaf spinach, chopped

1 can diced tomato

beef steak (flank, sirloin or similar), cooked and diced

lemon juice

1 1/2 tsp. salt and pepper

fresh parsley to serve

1/2 tsp. oregano

1/2 tsp. thyme

1/2 tsp. bovrite or other beef based boullion


fry onions and beef with seasonings, put all ingredients into pot, bring to boil, simmer for 30 minutes.

Bret's Blue Cheese and Sage Biscuits

Bret's Blue Cheese and Sage Biscuits in 20 Minutes
makes approximately 24 biscuits

2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp black pepper
1 tsp. ground dried sage
1 Tbsp garlic powder
¾ teaspoon kosher salt
1 stick unsalted butter
1 cup whole milk
1 cup shredded sharp cheddar cheese
2 oz crumbled blue cheese
½ teaspoon dried parsley

Preheat oven to 450°F.  Line a baking sheet with parchment paper.  Add 1 stick of butter to a small microwave safe mixing bowl.  Microwave for 30 seconds or until butter is melted.  Set aside.

In a large mixing bowl combine flour, baking powder and seasonings.  Whisk until well combined.  Add butter and milk and whisk just until flour is all wet, do not over mix.  Add cheeses and fold in with a spoon.

Drop heaping spoonfuls onto baking sheet.  Bake for 10-12 minutes, until biscuits are golden brown.

v
Meanwhile melt remaining ½ stick of butter in small mixing bowl.  Microwave for 30 seconds or until butter is melted.  Add ¼ teaspoon salt and parsley.  Stir with pastry brush.

Remove biscuits from oven, brush with melted butter mixture.  Serve and enjoy!

Bret's Black Pepper Butter cookies with Chocolate Drizzle

Cookies
2 1/4 cups all-purpose flour
1/2 c. dark brown sugar
1 c. sweet unsalted butter, softened
1 large egg
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1/2 tsp salt
1 1/2 - 2 tsp fresh ground black pepper
extra sugar, for dipping glass
Directions:

1
Mix all ingredients (except for the extra sugar for dipping the glass) together.

Roll into balls of 1 to 1/12 inch size.  Place on cookie sheet.

Use a flat-bottomed glass that has been dipped into sugar to flatten each dough ball on the cookie sheets.

Bake in a preheated 350 F (or 180 C) oven for 9-10 minutes or until lighly browned on the edges- do not overbake.

Remove to wire racks to cool.

Drizzle
1 c. chocolate chips
4 tsp coconut oil or shortening (non-hydrogenated)

Method:
melt chocolate and oil/shortening in a double boiler on soft heat.  Stir till smooth.

Arrange cookies on wax paper and then drizzle chocolate with a spoon until all chocolate is used.  Sprinkle with colored mini-non-pareils.

Bret's Vegetable Bake

5 medium to large potatoes, cubed
2 carrots, chopped into 1/2 inch pieces
1 medium or half of a large sweet potato, cubed
1 zucchini , chopped into 1/2 inch cubes
1 can of diced tomatoes
1/2 tsp black pepper
1 1/2 tsp salt
1/2 tsp thyme
1/2 tsp sage
olive oil
lemon juice

Preheat oven to 375 degrees
Pour enough oil into an oblong 9x12 pan to cover the bottom.  Put all ingredients into the pan and stir until blended.
Bake for 1 hour.  Serve with sour cream.

Bret's Chorizo and Beans with Rice

1 c. uncooked rice
1 1/2 c. fresh or frozen broccoli florets
28 oz baked beans (I used Busch) (drain and rinse half of the beans)
1/2 large onion, chopped
1/2 c. raisins
1/2 lb ground chorizo or similar chipotle sausage
water
peanut oil

Pour a tbsp of peanut oil in a saucepan and fry the rice for  2 minutes on high heat, stirring frequently.  Add 2 1/2 c. water to the rice and the broccoli.  Cover and turn heat to medium.  Stir occasionally and cook until rice is tender.
In a separate frying pan, cook the chorizo/sausage and onions together.  Chop chorizo/sausage up and add the beans.  Cook on low while the rice finishes.
Serve rice with bean and sausage mix on top.

Chewy Pumpkin Chocolate Chip Cookies

Chewy Pumpkin Chocolate Chip Cookies

2 1/2 cups all-purpose flour
 1 teaspoon baking powder
 1 teaspoon baking soda
 2 teaspoons ground cinnamon
 1/2 teaspoon ground nutmeg
 1/2 teaspoon ground cloves
 1/2 teaspoon salt
 1/2 cup butter, softened
 1 c. white sugar
1/2 c. brown sugar
1 c. roasted pureed pumpkin (Cinderella, Winter Luxury or Sugar Pie) (Canned will do...)
 1 egg
 1 teaspoon vanilla extract
1 c. mini or regular chocolate chips

Variations:
=========
OPTION 1
-instead of 1 c. chocolate chips,
use 1/2 c. chocolate chips, 1/2 c. white chocolate chips

OPTION 2
-crush about 4 oz. worth of peppermint candies/candy canes and stir into cookie mix
-combines well with the chocolate OR white chocolate

OPTION 3
Glaze
2 cups confectioners' sugar
 3 tablespoons milk
 1 tablespoon melted butter
 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Bret's Blueberry Awesome Pancakes

1 c. all purpose flour
1/2 c. whole wheat flour
1/2 c. oats
4 tsp. baking powder
1/2 tsp baking soda
1 tsp salt
2 1/2 c. plain greek yogurt
4 eggs
1/2 tsp vanilla
6 tbsp brown sugar
4 tbsp butter
1 c. milk
1.c frozen or fresh blueberries, thawed

Bret's Split Pea Soup

1 bag dry split peas
1 1/2 to 2 lb pork meat, chopped into small bits
2 medium onions, chopped small
6 cloves garlic, minced
2 tbsp sea salt
1 tsp black pepper
1 tsp ground sage
1 1/2 tsp paprika
1 1/2 tsp oregano
2 tsp basil
5 medium to large potatoes, peeled and cubed
6 long carrots, peeled and chopped coarsely
4 tbsp plain yogurt
1 c. heavy cream
olive oil


Rinse peas, put in pot and cover with water.  Bring to boil for 10 minutes.  Turn off fire and let sit for 30 minutes until peas are softened.

Heat enough olive oil to lightly cover a large flying pan.  Add onions, garlic, spices, and pork.  Fry until everything is cooked.  While that is cooking, peel and chop other vegetables.

Once peas are softened, turn fire on and cook on low for 30-45 minutes until peas start falling apart.

Put carrots and potatoes in a medium saucepan and cover with water.  Cook on high until vegetables are a little tender.

In batches, use a blender to puree the peas into a smooth consistency.  Add a cup of water to thin out the peas in the blender.  Process all peas this way.  Once all peas are pureed, add back to big pot.  Add

Add vegetables and meat mix into the soup.  Add yogurt and cream to soup.  Stir and simmer for a further 15 minutes to blend flavors.  Salt and pepper to taste.