MINCEMEAT SOUFFLé
The mincemeat adds great flavor and texture to an ever-popular dessert.
Yield Serves 6
Number Of Ingredients 7
Steps:
- Using electric mixer, beat yolks and 1/3 cup sugar in medium bowl until thick, about 3 minutes. Beat in flour. Bring milk to simmer in heavy medium saucepan. Gradually whisk hot milk into yolk mixture. Return mixture to saucepan. Whisk constantly over medium heat until custard thickens and boils, about 2 minutes. Remove from heat. Whisk in mincemeat, peel and vanilla. Cool to lukewarm.
- Preheat oven to 400°F. Butter 6- to 7-cup soufflé dish. Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar; beat until glossy medium-firm peaks form. Fold 1/3 of egg whites into mincemeat mixture. Fold in remaining whites in 2 more additions. Gently transfer soufflé mixture to prepared dish. Bake until soufflé is puffed and deep golden, about 35 minutes. Serve immediately.
MINCEMEAT
Mincemeat is a traditional English treat that is usually used as filling for mince pies during Christmas, but it tastes great mixed with vanilla ice cream, as well. This recipe uses butter instead of the traditional suet, which makes this mincemeat suitable for vegetarians. Store in the refrigerator for up to 6 weeks.
Provided by Ita
Categories World Cuisine Recipes European UK and Ireland English
Time 50m
Yield 24
Number Of Ingredients 15
Steps:
- Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
- Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
- Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
- Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 21.9 g, Cholesterol 10.2 mg, Fat 5 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 2.6 g, Sodium 32.6 mg, Sugar 19.5 g
OLD-FASHIONED MINCEMEAT SAUCE
Categories Sauce Christmas Lemon Orange Dried Fruit Brandy Winter Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 8
Steps:
- Combine first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Reduce heat; simmer until sauce thickens slightly and is reduced to 1 1/2 cups, stirring occasionally, about 4 minutes. Remove from heat. Stir in cream. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before serving.)
MINCEMEAT TARTLETS
Provided by Florence Fabricant
Categories dessert
Time 1h20m
Yield 6 - 12 servings
Number Of Ingredients 7
Steps:
- Mix the flour, salt and sugar together in the bowl of an electric mixer. Add the butter and mix until the mixture resembles coarse breadcrumbs. Slowly add the milk, using just enough so the dough can be gathered into a ball. The dough can also be mixed by hand.
- Transfer the dough to a lightly floured surface and knead very briefly. Form into a flat round, wrap in waxed paper and refrigerate for 30 minutes.
- Preheat oven to 350 degrees.
- Roll out the dough and cut it to line 12 to 14 three-inch-round tartlet forms. Line each pastry-filled tartlet form with foil and weight down with dried beans or pie weights. Place in the oven and bake eight to 10 minutes, until the dough looks dry.
- Drain the mincemeat, mix with apples and fill the tartlet shells, still in their pans, with the mincemeat mixture.
- Place the tartlet forms on a baking sheet and place in the oven. Bake until bubbling, about 25 minutes. Allow to cool before serving.
Nutrition Facts : @context http, Calories 337, UnsaturatedFat 6 grams, Carbohydrate 184 grams, Fat 17 grams, Fiber 15 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 77 milligrams, Sugar 137 grams, TransFat 1 gram
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