There’s snow on the ground, and the mountains are dazzling in the bright sunshine, with a deep blue sky behind them. Yesterday was St Nicholas’ day, my little wooden nativity and angels inherited from Mom are up, and the Advent candles are all ready. What’s missing? Seasonal fare.
The supermarkets are full of Germanic Weihnachtsgebäck and Stollen, and my granddaughters are baking their own, but I’m on a high fat/low carb/low sugar diet. Supposed to be. I have resisted making or buying any gingerbread, cakes or biscuits and am feeling fairly virtuous.
However, nostalgia urges me to produce something British for Christmas. I didn’t feel up to making a rich Christmas fruit cake this year, and as I’m the only member of the family who enjoys Christmas pudding there seems little point in running around trying to get suet outside of the UK. The absence of suet here also led me to think that I wouldn’t be getting any mince pies, either, although the family do share my love of those calorie bombs and if I could make some, they would happily eat them. But like suet, ready-made mincemeat is not generally available here.
Then – Mary Berry to the rescue! She has an online recipe for mincemeat made with butter, and indeed, goes so far as to say that she (the queen of baking) actually prefers the taste of butter, and then adds: “I no longer use cellophane tops or wax paper. I simply use clean sterilised screw-top jars saved from bought marmalade or jam.”
For some reason, although we can get dried cranberries and several kinds of raisins and sultanas, here in Switzerland currants are not so current and we have to go to the health food store for those. I couldn’t find muscovado sugar, either – but does it really make such a difference? I spent a small fortune on all the other ingredients, and a very happy half hour mixing it up and making it nice, then pop went the weasel into the jam jars that had fortuitously avoided being recycled.
I’ve made mincemeat before, many years ago, to an old recipe that I believe is at least 100 years old dating from the days when you had to stone the raisins and chop the suet yourself. It also has orange marmalade in it. As I recall, it involved putting the jars of mincemeat in a slow oven to ensure it wouldn’t go mouldy. Mary Berry’s version is made in a large saucepan and simmered for 10 minutes, which she maintains is adequate to prevent any deterioration. I’m not quite sure about that, so mine is being kept in the fridge.
My idea was to make a few mince pies for a potluck Christmas party coming up, and some more for our family Christmas Day, and maybe give a jar or two away as presents. However, the quantities in Mary’s recipe only stretched to three jars, and of course I have to sample my product before thrusting it upon the world at large.
Personally, I prefer shortcrust pastry for my mince pies because puff pastry leaves little room for the filling, as it tends to ooze out as the pastry puffs up: I can squeeze more into a shortcrust pastry case. Unfortunately, while I could always produce melt-in-the-mouth pastry in England, here in Switzerland the flour is less refined (or something) and the pastry turns out heavier. So I cheated and bought some readymade puff pastry from the supermarket, and made a dozen pies. They looked good, but I had to make sure they also tasted right. Yes, though they could have done with a more generous filling. I had to eat nine of them to be sure my mincemeat was OK. So much for my low carb/low sugar diet.
Tomorrow, I’ll make another batch of mincemeat so I can give some away.
Thank you, Mary Berry! (How do you stay so slim?)