Thursday, 22 October 2009
One of the things that I really like over here in the UK, is the mincemeat. You can buy it ready-made all year long, not just at Christmas. Or you can make your own. It's really quite easy.
Back home the mincemeat is really quite different. There's actually minced meat in it. I was never all that fond of it. My Aunt and Uncle used to make Deer Mincemeat. Interesting . . . to say the least.
Over here the mincemeat is a delicious mixture of chopped fruits and spices . . . raisins, currents, sultanas,lemon and orange peel . . . cinnamon, nutmeg, mixed spice . . . soft light brown sugar . . . suet. You can get it with brandy, or port and some varieties even have cherries in it. I love it all.
Mincemeat is not just for Christmas you know.
You can make lovely loaf cakes with it and pies of course . . . any time at all.
or you can make this tasty Jalousie.
Served warm and cut into squares, it's deliciously moreish with a tangy dollop of creme fraiche on top to counteract the sweetness.
It's lovely, really lovely . . . and so very . . . very . . . easy to make.
Sweet . . . spicy . . . and flake, flake, flakey . . . I think Todd said it best of all . . . "Nice . . . very nice" . . . as he reached for a second helping . . .
*Mincemeat and Apple Jalousie*
Light and crisp puff pastry filled with delicious bottled mincemeat and sliced apple. Served warm with a tasty dollop of creme fraiche. Yum!
1 350g package of frozen all butter puff pastry
1 4 to 6 ounce jar of mincemeat
1 large eating apple, peeled and thinly sliced
1 TBS caster sugar
milk and demerara sugar
Icing sugar to dust
Creme fraiche to serve
Pre-heat the oven to 220*C/425*F.
Roll the pastry to a thin oblong, 6 inches wide and 18 inches long. Cut in half crosswise to give you 2 9-inch long strips. Flour one strip lightly and fold in half from both edges to the centre. Make a series of cuts through the folded edges to within one inch of the trimmed edge on both sides.
Lightly butter a sheet of parchment paper and place it on a baking tray. Lay the plain piece of puff pastry on top. Spread with the mincemeat to within 3/4 inch of the edge all around. Place the thinly sliced apple on top and then sprinkle with the caster sugar. Dampen the free edge all around with some water. Open out the slashed piece of pastry and lay on top. Seal the edges all around and crimp them together. Brush with some milk and sprinkle with some demerara sugar.
Place in the centre of the heated oven and bake for 25 to 30 minutes until well risen and nicely browned. If you think it is browning too quickly you may reduce the oven temperature for the last 5 to 10 minutes. Remove from the oven. Dredge with icing sugar, cut into squares and serve warm with some creme fraiche.