Recipes with Julie Van Rosendaal: It’s mincemeat season. This is how you use the fruit compote

Minced meat season is here! The thick compote of fresh and dried winter fruits (apples, pears, citrus, raisins, and figs simmered with sugar and spices) was originally a vehicle for real meat, but became more fruit-focused in the early 20th century. .

Ground beef is easy to create and will make your house smell wonderful as it simmers on the stove. We talked in the Calgary Eye Opener this week about some ways to make use of it.

I stir dollops of ground beef into my oatmeal all winter long, placing small bowls on cheese boards, and tossing them into cake and muffin batter.

Apples and pears are in season and most common, but if you have access to quince, it’s a delicious addition. It is very tough and astringent when raw, so I peel, slice, and simmer the quince for 20 to 30 minutes, then pour off all but ½ cup of the liquid, add the remaining ingredients to the pot, and simmer.

We tend to default to mince pies, but I love using mince galette and crumbled squares, just like date squares. They are easy to make and taste like crunchy fruits that can be eaten straight.

Mince Pie

I love picadillo, and this is one of my favorite pastries.

It is for those who love fruitcakes but not so much to make fruitcakes – this is your solution.

Minced meat is a thick compote of fresh and dried winter fruits, which can be added to your baking. (Julie Van Rosendaal)

Ingredients

  • ½ cup butter, softened
  • 1 cup packed brown sugar
  • zest of an orange
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon fine salt
  • 2 cups minced meat (I use all fruits)
  • icing sugar, for dusting (optional)

Preheat oven to 350 F and spray a six-cup capacity Bundt pan, or an eight- to nine-inch deep square, round, or springform pan. If you are using a round tray, you can line it with parchment.

In a large bowl, beat the butter, brown sugar, and orange zest for one minute, then add the eggs and vanilla.

In a small bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. Add the dry ingredients to the butter mixture along with the mince and stir until combined.

Pour the batter into the prepared pan and bake for an hour, or until golden brown and springy to the touch.

Remove the cake from the pan and place it on a wire rack while it is still warm.

If you like, dust the top with icing sugar.

It serves: 12.

Minced meat blondies

Ground beef mixed with blondies is quick and delicious, like a chewy, festive cake.

Mince Blondies contain the usual ingredients found in a snack cake with a burst of fruity flavour. (Julie Van Rosendaal)

Ingredients

  • ½ cup butter
  • 1 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 2 tablespoons of cocoa
  • ½ – 1 cup minced meat

Preheat oven to 350 F.

In a small saucepan, melt the butter over medium-high heat. If you want browned butter, keep it on the heat, stirring the pan occasionally, until the foam begins to turn golden brown and the mixture smells nutty.

Pour into a medium bowl and add the brown sugar, egg, and vanilla. Add the flour, baking soda, and salt and stir until combined.

Line an 8×8-inch pan with parchment and spoon in the batter and smooth the top.

Bake for 20 to 25 minutes, until golden and set.

It serves: 9-12.

Chopped apple galette

I often make a mincemeat galette, a freeform pie that takes the pressure off of cutting and crimping, and you can either make mincemeat straight up or spread the mincemeat on the bottom and top with a couple of apples or pears on slices.

To make a mincemeat galette, you will first need to prepare some dough. It needs to sit in the fridge for at least half an hour before it can be rolled out for your galette. (Julie Van Rosendaal)

Ingredients

Cake shop:

  • 1¼ cups all-purpose flour
  • ¼ teaspoon salt
  • ½ cup butter (or lard or lard), cold
  • ¼ – 1/3 cup cold water

Filling:

  • 2 sour apples, peeled (or not) and sliced
  • ¼ cup sugar (or to taste)
  • a cinnamon shake
  • ½ – 1 cup minced meat
  • 2 tablespoons butter, in chunks or thin slices
  • milk, cream or beaten egg, for brushing (optional)
  • coarse sugar, for dusting (optional)

To make the dough, combine the flour and salt in a medium bowl.

Slice or chop the butter, or grate it with the coarse side of a box grater into the flour and mix with a fork, pastry blender, or your fingers, rubbing in the largest bits of fat until the fat is blended. partially. with a few larger pieces remaining (no bigger than a blueberry).

Add the water and stir until the dough comes together. Gather into a ball, pat into a disk, wrap in plastic, and refrigerate for half an hour or up to a few days (freeze for longer storage).

When ready to bake, preheat oven to 375 F.

On a lightly floured surface, roll out the dough to a rough circle about 10 to 12 inches in diameter; I do it directly on a silicone mat.

Transfer to a parchment lined baking sheet.

In a medium bowl, mix the apples with the sugar and cinnamon.


LISTEN | Julie Van Rosendaal explains how you can incorporate minced meat into some recipes:

8:06Julie van Rosendaal on minced meat

Our foodie guide Julie van Rosendaal makes a compelling case for minced meat.

Spread the minced meat on the bottom of the dough, leaving about an inch around the edge. Pile the apples on top, arranging and overlapping the slices if you like, and then fold the edge of the dough over to enclose the fruit, folding it where it folds naturally.

If desired, brush the fruit with butter, brush the edge of the dough with milk or cream, and sprinkle with coarse sugar.

Bake for 45 minutes or until golden and bubbly and the juices look thicker and no longer cloudy.

Let cool to reheat before slicing and serving with ice cream or whipped cream.

It serves: 6-8.

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