purpledragon1229
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"The night is dark and full of terrors..."[C01:660066]
Posts: 1,272
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Post by purpledragon1229 on Dec 31, 2011 23:45:24 GMT -5
Tell us why you love pie more than cake.
Tell us your favorite flavor of pie.
Share with us your favorite recipe for pie.
Please tell me exactly WTF Mincemeat is!
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mercurytheatre
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Searching for light in the darkness of insanity
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Post by mercurytheatre on Dec 31, 2011 23:49:14 GMT -5
A mixture of currants, raisins, sugar, apples, candied citrus peel, spices and suet....typically baked in a pie.  |
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purpledragon1229
Honorary Luthor
"The night is dark and full of terrors..."[C01:660066]
Posts: 1,272
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Post by purpledragon1229 on Jan 1, 2012 0:02:43 GMT -5
A mixture of currants, raisins, sugar, apples, candied citrus peel, spices and suet....typically baked in a pie. ![]() SUET!! You give that to the birds in the winter so they don't freeze to death. You don't put it in pie!!  Timmy! You are the first person EVER who had been able to tell me what it is. :heart: You are awesome! |
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ashley
Moderator
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Post by ashley on Jan 2, 2012 21:50:34 GMT -5
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mercurytheatre
Honorary Luthor
Searching for light in the darkness of insanity
Posts: 4,675
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Post by mercurytheatre on May 12, 2012 7:45:28 GMT -5
Shepherds Pie  |
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Post by KyleEl on May 14, 2012 14:45:39 GMT -5
This is a food topic.
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Watchtower
Administrator
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Watchtower is officially online.
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Post by Watchtower on May 14, 2012 15:18:16 GMT -5
You are right Kyle, and it has been moved. Thank you.
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SoCal
Supernatural Fight Club
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Post by SoCal on Dec 20, 2012 21:51:33 GMT -5
Mince Pie with brandy hard sauce ;D
Mincemeat Pie
Gourmet | December 2000
Mincemeat Pie
main ingredients:
Raisin, Apple, Brandy, Beef, Currant s
yield: Makes 8 servings
*Suet gives a rich flavor and dense texture to mincemeat. We strongly recommend the Atora brand to avoid the overly beefy flavor you get from poor-quality suet. You may also substitute 4 tablespoons melted butter. *
Ingredients:
2 Granny Smith apples, peeled and finely chopped
2/3 cup golden raisins
2/3 cup dark raisins
2/3 cup dried currants
1/2 cup packed dark brown sugar
2 oz shredded beef suet (1/2 cup)
1/4 cup brandy
2 tablespoons fresh lemon juice
2 teaspoons finely grated fresh lemon zest
2 teaspoons finely grated fresh orange zest
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
For pie
Pastry dough
1 large egg, lightly beaten
2 teaspoons granulated sugar
Make mincemeat:
Stir together all mincemeat ingredients. Chill in an airtight container at least 3 days.
Make pie:
Put a baking sheet in middle of oven and preheat oven to 400°F.
Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface into a 13-inch round and fit into a 9-inch glass pie plate (4-cup capacity). Stir mincemeat, then spoon into shell. Chill pie while rolling out top.
Roll out remaining disk into a 10-inch round on lightly floured surface. Cut into 10 (1-inch-wide) strips with a fluted pastry wheel or a knife. Arrange strips in a lattice pattern on top of filling and trim strips and edge of bottom crust, leaving a 1/2-inch overhang. Seal edges and crimp decoratively. Brush lattice and edge with some of egg and sprinkle with sugar.
Bake until pastry is golden brown, 50 minutes to 1 hour. (If pastry rim gets too dark, tent with foil.) Cool 2 hours before serving.
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