Mince Meat Pie: Where do you stand?

It's the season for Mince Meat Pie!!!

What? Huh? Well, most Americans (those in the US of A at least; suspect Canadians are different) are either not all that familiar with mince meat pie, or never developed a taste for it. Or they hate it. In any case it's not all that standard on holiday tables in the US.

But apparently it's still big in the UK. Reportedly, mince meat pies and tarts are still quite popular in Britain, and especially so during the holidays.

For those of you who don't know, a mince meat pie (nowadays) is a concoction made of apples, sultanas, and raisins. In the UK there is also suet (either beef fat or mutton fat) in the mix as well, although nowadays and in the US it's usually vegetable shortening of some sort. Apparently it's that unique textural combination of fruit and fat that makes the pie so appetizing. Yum!

So whether you love, hate, or are indifferent too the mince pie, let us know where you stand. And responses are always welcome of course. Embarrassing stories, even more so.

[I have even included a couple of entries just for our friends of the Anglic persuasion and their fellow travelers.]

Adore them. A friend brought over some homemade mince pies (they're never known here as mince meat pies, even though they originally had meat in them) and they were absolutely delicious. She'd soaked her fruit mince for five weeks first, and it was sublime - she also doesn't use any suet in her recipe (I think she uses butter, actually). Her pies were small, but often a large mince pie will be served at the Christmas dinner with brandy butter.

Celia

I have to put myself in the "I hate it" category. I have to admit, though, that I've only had it once or twice and it's been many years since then. I can't say I've ever had a mincemeat pie that would be considered a decent one and I may have become more tolerant of dried fruit concoctions than I was in the past.

Nonetheless, until convinced otherwise, I don't like the stuff!

I'm sorry Hoke I'm one of the people who really doesn't care ffor Mince Meat Pie. I don't like the over the top, too rich flavor profile. My description. Every Thanksgiving BL makes one for George David. Kim hates it so much she won't make it for George. That's the only one I see all year. Tried it again last Thanksgiving. Bleh same impression.
Let's be honest if the English developed it, how good could it be?

One poll I can't hide behind the numbers!

I'm not a fan of dried fruit in general, though there are a few exceptions (for some reason I like dead fly biscuits )

A bit of a pain at christmas time!

regards

Ian

Disgusting stuff!

Mince pie is one of the hidden joys of life.
After all, if it's any good, it has rum and/or brandy in it!
I made one for Thanksgiving.

Many years ago, a friend of my mother's made some homemade mincemeat that had meat in it. I suspect she didn't mince the meat well enough; it was sort of stringy like pulled pork or pulled brisket. It tasted good, though!

I was brought up on Borden's Nonesuch mincemeat, but the last few years I haven't been able to find it. I've used Crosse & Blackwell, and this year I used some English mincemeat that I can't remember the name of. It was tarter than Crosse & Blackwell, but had a better texture. Now I have to figure out how to tinker with a jar of mincemeat to make it to my taste.

John

John: So, mincemeat for you is sorta like a wet version of a fruitcake---with the dough on the outside as crust instead of mixed in like fruitcake?

Okay, I can understand that.

Through a friend, we now get a proper Christmas pudding every year from her proper English mum. It's wonderful. Though not quite mince, I lump Christmas pudding, fruitcake, and mince into the same category... dried fruit held together with gooey cake and a lot of liquor.

Don't forget to flambe with Grand Marnier when serving!

John: So, mincemeat for you is sorta like a wet version of a fruitcake---with the dough on the outside as crust instead of mixed in like fruitcake?

And don't forget: there's only one fruitcake in the world; it just gets regifted.

FWIW (and despite my dislike of them), we always make mince pies for friends / rellies

We've used various brands of mincemeat, but also make the habit of also adding pine nuts and chopped glace cherries to the mix, which apparently gives some good flavour/texture contrast. Also have added a little clover honey in the past, but have dropped that in the last couple of years.

regards

Ian

we always had mince pies at my home for the holiday meals. when i got into cooking, i researched and tried various combinations - finally developing my own recipe. you have to make it at least a month ahead so it can age correctly; and then make the pies as needed. with the alcohol, it keeps forever in the frig. the proportion of beef suet to meat is a key difference among the recipes - my decision was 2/1 in favor of meat. the meat of course can be almost anything - if organ meats, it becomes 'humble pie'. its nice to grind the spices fresh; and i use either rum or brandy or both plus madeira. it a pretty rich concoction for modern 'diet' tastes.

I have tried mincemeat pie once or twice in my lifetime, and while not really awful, it just was not something I'm inclined to try again. Like crab. Well, not like crab, I really do hate the taste and smell of that!
But I voted "hate it", because the other choices just didn't seem right.

>> John: So, mincemeat for you is sorta like a wet version of a fruitcake

You could say that! Actually, it's just about an ounce of rum in a 9" pie. Gives it flavor.

BTW, the notion of a recirculating mince pie doesn't work. After a while the crust gets all gooshy and you can't wrap it up any more.

John

Mince meat pie is right up there with fruitcake for me. It's what you give to people you don't like.

I have tried mincemeat pie once or twice in my lifetime, and while not really awful, it just was not something I'm inclined to try again. Like crab. Well, not like crab, I really do hate the taste and smell of that!
But I voted "hate it", because the other choices just didn't seem right.

You hate crab?? I honestly did not know that was possible.

JB

PS..I return this thread back to mince meat...

I have tried mincemeat pie once or twice in my lifetime, and while not really awful, it just was not something I'm inclined to try again. Like crab. Well, not like crab, I really do hate the taste and smell of that!
But I voted "hate it", because the other choices just didn't seem right.

You hate crab?? I honestly did not know that was possible.

JB

PS..I return this thread back to mince meat...

Julia, I decided to overlook that statement by Robert. I actually know some people that don't like crab...even some in my own family!!!

Hard to believe, but there it is.

[Jenise]

I signed up as a hater, but I am then forced to admit to having only had it once in my life and then it was as a child, back when I hated, among other things, refried beans and blue cheese and ground meat of any kind--all of which I adore to pieces now. Chances are good that whatever I disliked about it I'd actually forgive now, though on the other hand if it's rich/sweet on the order of, say, pecan pie, then I'm not going to become a fan.

I used to hate mincemeat, when we bought the stuff ready made. In recent years, Jacquie (my better 'arf) who loves even the bought stuff, started making her own and the IMO the difference is astonishing. We use an old "Cordon Blew" recipe using quite a bit of fresh fruit - no meat of course, though there's still some suet in it, and liberally laced with brandy. We find it keeps OK in the fridge, though of course it's not one of these immortal conserves.

Anyway, I'm now a convert, and will munc h my way through an impressive number over the Christmas period, warm of course, opened up and with a good tsp of rum butter dolloped in to give some unctuousness.

Proper rum butter

2 sticks unsalted butter at room temperature
the same weight demerara sugar ground to a powder

Work these together in a blender or mixer until light and fluffy.

The same weight of good quality rum (I like Cacique 500, but Appleton's or Mount Gay 12 yo (iirc) are both excellent). While running the machine, add this about 2 tbs at a time until it looks as if the addition of more would make the mixture split. If you've done it right, you should be able to addf the full quantity, but don't worry if you have to stop short at only 12 tbs. Spoon into a serving dish, cover with cling film and refrigerate until needed. Keeps almost indefinitely.

With a little grated Orange Rind, this becomes the legendary "Cumberland Hard Sauce". Both are an excellent adjunct to mince pies and to a proper home made Christmas pudding.

...though on the other hand if it's rich/sweet on the order of, say, pecan pie, then I'm not going to become a fan.

Not quite as sweet and stickie. A good one is more juicy and a bit tart from the raisins and apples. My Mom used to make excellent ones. Since she passed I have had a few good ones from a local Italian bakery (DiCamillo's), but they stopped making them this year, so I resorted to one from a supermarket that was awful.

Commercial ones tend to be oversweet and somtimes have an artificial taste.

But they're always called Mincepies. Its the filling which is Mincemeat -- one word -- although the only meat product they may contain may be a little suet. Brandy is used for soaking the dried fruits in the more expensive versions and of course mincement made at home. And home made it best. Easy to make, filling is best kept in sealed jar to mature before filling the pie cases.

The mixing of meat and dried fruits was apparently brought back from the orient with returning crusaders, over the years the meat element was dropped from the Christmas mincepies.

Pies made of mince meat are also popular, but that is meat which is minced.

ian h. says: "no meat, of course". why? the meat really does take it back to its beginnings - authentic and all. and it is very good and not really any more difficult than any other part of the recipe - i use a processor for everything - done separately of course.

as to accompaniments. the traditional accompaniment is cheddar cheese! this does not suit me; so i eat it 'neat' as it were. i'm fond of madeira with.

Mincemeat pie!

Fruitcake (even the omnipresent factory extruded Ann Paige loaf that's the texture and density of osmium)!

Figgy pudding!

Treacle!

Cassata!

Bouche de Noel!

I don't care what it is; if it's sweet and associated with Christmas, I'll eat it with gusto (and often Hard Sauce). You looking for someone to re-gift that fruitcake/doorstop to this year? Drop me a line and I'll send you my home address and a book of stamps!

Mmmmmmm....osmium.....

Years ago, someone at a Spam cooking contest I entered made a mincemeat pie using Spam. It was surprisingly good.