Ben Collver wrote to Sean Dennis <=-

Here is a more seasonally appropriate recipe...

Cornish game hens are great. Had them for one Thanksgiving many years
ago.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: The Best Mincemeat Pie
Categories: American, Christmas, Fall, Pie, Thanksgivin
Yield: 6 Servings

MMMMM-------------------------MINCEMEAT------------------------------
1 Lemon
1 Orange
1/4 lb Beef suet
2 oz Almonds; 1/2 cup chopped
2 oz Pecans; 2/3 cup chopped
2 oz Walnuts; 2/3 cup chopped
3/4 c Raisins
3/4 c Golden raisins
1 c Currants
1/4 c Molasses
1 1/4 c Dark brown sugar
1/2 tb Ground cinnamon
1/2 tb Ground mace
1 1/2 ts Ground allspice
1 1/2 ts Ground cloves
1 1/2 ts Fresh ground nutmeg
1/4 ts Salt
1/4 c Sherry
1/4 c Brandy
1/4 c Bourbon
1 lb Apples; about 4

MMMMM---------------------------PASTRY--------------------------------
Best Pie Pastry; (see
-recipe)
1 tb Butter

MMMMM------------------SWEETENED WHIPPED CREAM-----------------------
3/4 c Heavy cream
2 tb Granulated sugar
1/2 ts Vanilla extract

PREPARATION: For the mincemeat, grate zest from the lemon and orange
into a large bowl. Squeeze in the juice from each. Chop the beef
suet, almonds, pecans, and walnuts and put into the bowl. Add
raisins, currants, molasses, brown sugar, spices, salt, and liquors.
Peel, core, and chop the apples. Add apples to the mixture.

Put the mincemeat in a covered container in the refrigerator for at
least 2 days. For best results, store for at least a week.

Mincemeat can be made several months ahead.

Make the Best Pie Pastry.

Heat oven to 425°F. On a lightly floured work surface, roll out the
larger disc of dough and fit pastry into 9-inch pie pan. Put the
mincemeat into the pie shell. Cut the tablespoon of butter into
pieces and dot the top of the mincemeat.

Roll out the remaining dough. With a sharp knife or a serrated pastry
wheel, cut rolled-out pastry into 1/2-inch-wide strips. Arrange half
of the strips on top of the pie, twisting each gently. Add the
remaining strips across the first strips to form a lattice. Trim off
excess dough and flute or crimp edges.

Bake pie in oven for 10 minutes. Reduce heat to 350°F and continue to
bake until crust is golden brown and filling is bubbly, about 40
minutes.

Pie can be baked several hours before serving.

For the Sweetened Whipped Cream, put the heavy cream, sugar, and
vanilla in a bowl and whip until the cream holds soft peaks.

Cream can be whipped an hour ahead.

SERVING: Serve warm or at room temperature with a big dollop of
whipped cream on each slice.

Yield: 1 9-inch pie

Prep Time: More than a day

NOTES : Wintery fruits, nuts and spices with fresh apples. You may
want to make this mincemeat in a larger quantity. Stored in an
air-tight container in the refrigerator, it keeps for several months.
Since the mincemeat improves with age, make it at least a week ahead
for a superb pie filling. Add a few tablespoons of each of the
alcohol flavorings if the mincemeat seems dry. Recipe by: Cook's
Magazine November 1987

Posted to recipelu-digest Volume 01 Number 295 by "Christopher E.
Eaves" <cea260@airmail.net> on Nov 23, 97

MMMMM

- Sean

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