Christmas Countdown Day Two

Hello Friends!

Thank you for joining me again today. Here is this morning's window opened ~~~

Today's Christmas Trivia Tradition is why are Mince Pies called Mince Pies when they are a fruity and sugary sweet treat?

Mince Pies trace their origins to the thirteenth century when they were traditionally made with meat, often mutton, and suet.  The Crusaders returning from the Middle East brought back such strange and unknown ingredients as cinnamon, cloves and mace, along with dates and other delicious fruits, and a variety of nuts which ultimately made their way into many British recipes.  Their pungency was regularly used to disguise the taste of meat which was often becoming rancid. The pies have celebrated a varied history over the years but in essence remained the same until Victorian times when the sweet sort we enjoy today evolved.

Not everyone leaves the meat out, I know of several cooks who have old family recipes which do include meat, and while suet is still included in the sweet pies, these days it is often vegetable suet rather than grated animal fat.

Traditionally, Mince Pies consist of two layers of sealed pastry which contain a filling of mincemeat {dried fruits macerated in alchohol, grated fresh apple, brown sugar, nuts, spices, and suet}. Mincemeat should be made well in advance to allow the flavours to mature. Today, however, there are so many variations on the theme that the pies are taking on a whole new and very flavoursome twist. I've made them with flaky pastry, and sometimes I've used marzipan for the top instead of pastry. I've made them as a traybake to be served in slices, and added all sorts of different dried fruits such as cranberries, blueberries, and apricots. The taste can be further changed by using different spirits ~ brandy, whisky, sherry etc, or even non~alcoholic by using apple juice. I use my homemade mincemeat mixture for so many other things too, such as Christmas ice cream, Mincemeat Cake, and Mincemeat Cookies.

It is a singularly British problem that from now until January you will find Mince Pies served with every cup of tea you are offered, or, in some instances, sherry and a mince pie ~ of which I am particularly fond! Have you ever lived dangerously and eaten a Mince Pie with a small piece of extra mature Cheddar cheese and a glass of port?

Just remember, for some of us a Mince Pie is Not Just for Christmas!

Do stop by tomorrow!

Until tomorrow's Christmas Countdown~~~
~~~Deborah xoxo

Mincemeat Palmiers

Gentle Reader ~~~ ooops! A while back I promised to share my Mincemeat Palmier idea. So, I'm sitting here today, the day before St Valentine's Day, curled up in front of the fire nursing a nasty head cold ~~~ feeling a tad sorry for myself as the weather is horrible and the world looks as glum as I am feeling today ~~~

I did make a mistake, as you will see, but they are very easy, and great for using up those odds and ends that haunt the fridge and freezer after Christmas, but, of course, you can make them at any time of year.  Sometimes they are called Elephant Ears or French Hearts ~~~ 

I made mine using up leftover frozen puff pastry {which I always keep on hand in the freezer for emergencies} and a half jar of mincemeat that was languishing in the fridge ~~~

Preheat the oven to 200C/400F/Gas 6.

I used a half jar of mincemeat, an orange, bought puff pastry, and some left over marzipan from icing the cake ~~~

I always add extra spice to everything ~ I love spice, but of course this is optional ~~~

In a small bowl, place the contents of the jar of mincemeat and the grated rind of the orange ~~~

Add your spice if using and grated marzipan ~~~

Unroll the puff pastry and spread the mixture across, leaving a small margin on the longer sides ~~~ these are a little over filled, and you will see what happened ~~~

 Roll up the edges to nearly meet in the middle of the pastry ~~~

Fold in half ~~~

Cut into pieces, about 1/2 an inch ~~~

Place cut side down on a baking tray ~~~

Bake in the oven for about 15~20 minutes until all puffed up and golden ~~~ as you will see, a lot of my filling oozed out because I'd overstuffed them. I didn't mind though, they were not for anyone else, only me, and they tasted really yummy and didn't last long ~~~ {I'm not afraid of showing what went wrong, we learn from our mistakes!}

Plated up with a light dusting of icing sugar snow to mask the imperfections ~~~

I might not get 10/10 for looks but they tasted just fine and it is better than wasting the ingredients!  Next time I'll get them right!

In the UK, Valentine's Day is a celebration of the love between couples, but in the spirit of an American Valentine's Day ~ where it is for everyone to share love and friendship ~ I send you all greetings for a Very Happy St Valentine's Day and thank you for the friendship we share through our online writings and photographs ~~~