Author
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Topic: I LIKE Mincemeat Pie!
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Node Knowflake Posts: 1162 From: Crowded House Registered: Nov 2005
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posted December 18, 2007 05:25 PM
When said to others this phrase evokes an expression of extreme revulsion on most faces. christmas dinner in youth we had goose and mincemeat pie.. Back in the day it was a meat pie. Now the only remaining animal component on the Cross & Blackwell jar I read in the store is suet. Mom made it w/ the afore mentioned jarred C&B and served it with Hard Sauce. Dad was a bit of a puffed up Anglophile so there you go. Turns out I have a real craving for it right now...with the white brandy sauce of course.IP: Logged |
fayte.m Knowflake Posts: 9809 From: Still out looking for Schrödinger's cat. fayte1954@hotmail.com Registered: Mar 2005
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posted December 18, 2007 05:56 PM
I get the weird stares too because I LOVE MINCEMEAT PIE TOO! And fruitcake... no fruitcake is bad... if too hard, soak in brandy or rum or coffee and rum... or Kalhua... And I love the pumpkin rolls and zucchini cranberry walnut bread too! Or the banana version.I always joke..at gatherings...give to me your unwanted fruitcakes and mincemeat pies! But I am not joking! Now I am hungry! Yummmmm!
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fayte.m Knowflake Posts: 9809 From: Still out looking for Schrödinger's cat. fayte1954@hotmail.com Registered: Mar 2005
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posted December 18, 2007 05:59 PM
Plum pudding is another most would go eeewww at! But done by an 1700s or 1800s recipe....fabulous! http://www.journalofantiques.com/Jan02/hearthjan.htm IP: Logged |
Node Knowflake Posts: 1162 From: Crowded House Registered: Nov 2005
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posted December 19, 2007 10:35 AM
fayte! what a great page you put up. Plumb Pudding for boiling the sauce recipe is a little strange though....grape juice? I will not discount it without eating it of course I love old recipes from house wives. From someone who uses Larousse Gastronomic as the bible they are fascinating. Yes Mom did the "Plumb" pudding thing too, the C&B version of course, they sell a tin of that as well as the 'brown bread' which is also boiled in the tin. I don't think she trusted herself to concoct it from scratch, though she was a fabulous cook. Maybe time was a factor as well.. I have great admiration for the mothers who cooked huge holiday meals without the modern conveniences. Hey, how about the women who used a wood stove to do all of it???? And women today whine about how much work it is when they have multiple heat sources, food processors etc. IP: Logged |
Node Knowflake Posts: 1162 From: Crowded House Registered: Nov 2005
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posted December 19, 2007 10:47 AM
And on a side note~ I was Chef at a smallish Italian Restaurant. The owner [a lady- non Italian] had a recipe book for her marinara [called gravy by the Italians] and other standards on her menu, that were taken from an old Italian dude that opened her place and then retired. When she hired me I learned them to keep consistancy; + the marinara was the best I ever tasted. So this old man had things like 1 coffee cup measure, and 2 handfulls in the book. I asked the owner what size hands he had! Laughing, and thats how I adjusted. One of his 'secrets' to the marinara [a 4 gallon batch] 1 pound of Plugra butter blended in w/ a restaurant size hand blender. (They look like a boat motor and weigh about 7-8 #'s)IP: Logged |
fayte.m Knowflake Posts: 9809 From: Still out looking for Schrödinger's cat. fayte1954@hotmail.com Registered: Mar 2005
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posted December 19, 2007 01:05 PM
My husband and you would be fun to listen to going over recipes! He wanted to be a chef too but never had the opportunity.I have eaten holiday meals made on/in a woodstove! Back in the pre 1966 years, a few oldtimers were still using them! And stew in the kettle over a fire in a fireplace! There is no more perfect pea soup than that which is in a kettle hanging in a fireplace! Did you go to school/college to be a chef? IP: Logged |
Node Knowflake Posts: 1162 From: Crowded House Registered: Nov 2005
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posted December 19, 2007 10:40 PM
Did you go to school/college to be a chef? Yes, though not to the school I wanted to. CIA [Culinary Institute of America] has an Ivy League tuition $$$$ Major cash to go to Johnson and Wales too. I moved to Baltimore to attend the Culinary College there. You have to love working with guys of course [I actually prefer it!] ratio in most kitchens? 2:12 IP: Logged |
fayte.m Knowflake Posts: 9809 From: Still out looking for Schrödinger's cat. fayte1954@hotmail.com Registered: Mar 2005
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posted December 19, 2007 10:58 PM
Very cool! That must have been very enjoyable! All this talk made me hungry so I ransacked the pantry and a little of this, a little of that... and made and just got done eating some bread pudding! Oatmeal bread milk eggnog rum(Black Seal) cranberries raisin brain eggs cream cheese vanilla cinnamon Then a bit of milk over it to eat. May do Cask & Cream over my next serving! Or rum. It actually turned out excellent! Going to have some more in a bit! Maybe I will go with the rum and light it up! IP: Logged |
BlueRoamer Knowflake Posts: 3944 From: Calm Blue Ocean, Calm Blue Ocean Registered: Jun 2003
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posted December 20, 2007 01:23 AM
iT'S WICKED GOOD.it sbetter wiht celery salt IP: Logged |
Node Knowflake Posts: 1162 From: Crowded House Registered: Nov 2005
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posted December 20, 2007 02:59 PM
fayte that ingredient list sounds excellent. Tummy yummy. You do like to guild your Lilly. And cream cheese too? Oh, and that Kahlua idea for soaking fruitcake? Never woulda thought of that one. Thanks! and try Old Bay or Zataran's in place of celery salt. More layers of flavor for the Lilly gal. ps- I once poured a tot of Kahlua on our Creme Brulee for me and the GM to use as an 'up sell' for the servers---wicked good too! **edit~ actually looking at the ing. again the c.cheese would act as a binder [like the eggs] and increase the fat to a feel good level in the mouth as you used milk for the 'custard' I'm used to using heavy cream and half and half IP: Logged |
fayte.m Knowflake Posts: 9809 From: Still out looking for Schrödinger's cat. fayte1954@hotmail.com Registered: Mar 2005
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posted December 20, 2007 05:40 PM
Node Ye Old Bay is great! I like cooking pork loin in ginger brandy drizzled with honey. Or in whiskey with lemon pepper. Works great with Chicken too. Duck in bourbon with maple syrup and stuffed with pears. Apple stuffed Turkey Cooked in Cider, and injected with plain yougurt and real butter.. Pheasant stuffed with cranberries and walnuts and honey glazed. Ham with black cherry, raisin, and honey red wine sauce. Chicken stuffed with white grapes and cooked in white wine seasoned with Rosemary gently. And when I bake..cake, or cookies that call for butter, I substitute 1/4 of it with cream cheese or Mascarpone...or add a 1/4 cup to each batch with 1 tablespoon of flour and a teaspoon sugar. Fish I usually prefer steamed or broiled and lemon pepper suffices. Ok...now I am getting all hungry again! IP: Logged |
fayte.m Knowflake Posts: 9809 From: Still out looking for Schrödinger's cat. fayte1954@hotmail.com Registered: Mar 2005
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posted December 20, 2007 05:43 PM
I agree1 quote: Kahlua on our Creme Brulee
Fabulous!Amaretto black Walnut cheesecake can still get an extra kick by a shot of Amaretto over it! IP: Logged |
fayte.m Knowflake Posts: 9809 From: Still out looking for Schrödinger's cat. fayte1954@hotmail.com Registered: Mar 2005
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posted December 20, 2007 05:46 PM
OOhhhh...another decandence I love! Brandy Alexanders whilst savoring Tiramisu!IP: Logged |