Make your own Christmas Prezzies!

Dizzyblonde wrote: »

I'd love a Christmas like that, just once, for a change

No you wouldn't.

Going to make my mincemeat tomorrow! I'm doing the Delia Smith recipe, leaving out the almonds (I HATE almonds!!:mad:)

If it goes well, I'll put it in the hamper.:)

Making mincemeat is the easiest thing to do in the world, and it tastes AMAZING. I have given it as presents for the last few years and people always tell me they were hoping to get it again this year. And I think a standard jar makes 12 pies, so it's actually a brilliant gift. There is no cooking or anything, it's just mixed fruit and the longer it rests the better, so it's a great one to make in advance. If anyone is interested I will post recipe (I use Myrtle Allen's).

Anyway, I am off to Alpack this afternoon to buy more jam jars (woot!!!). And I might get a few bottles for that limoncello thing while I'm at it. And I am thinking of buying some of those little jars you put breakfast marmalade in and making pesto and stuff (because I bought a set of mixed stuff in those little jars at Bloom this summer and thought it was the cutest thing ever).

Also, I found this site and I'm now in love: http://www.candigifts.co.uk/items/jute-bags/list.htm

I am thinking of getting the sets of 3 for 2 jars of mincemeat and maybe one of jam. Aren't those bags absolutely GORGEOUS??

leahyl wrote: »

Think I'll make mince pies again this year.....although they weren't a gift, they were for me I just used the dunnes simply better mincemeat but it was lovely; couldn't be bothered making my own:p

That stuff is delish!! Made mince pies with it last year.

Mincemeat is currently soaking. Was ridiculously easy to make and I just bung it in the oven tomorrow. Smelt so Christmasy with all the spices and fruit!:)

leahyl wrote: »

Hhhmmm maybe I will make my own mincemeat this year....I suppose I could freeze some of it too and use it to make another batch later on in the season?

I used Delia's recipe and she said it would keep for about 3 years.

It's Christmas weekend again on Food Network this weekend if anyone is looking for inspiration.

RosyLily wrote: »

Tomato and chili relish sounds delish! Recipe? If I give my aunt another 4 jars of cranberry chutney, I think I'll be wearing it Christmas morning!!

Tomato and Chili Relish

Ingredients

800g cherry tomatoes halved (any good tomatoes will do really)
2 medium red onions diced
2in piece of fresh ginger grated
2 small hot chilis finely chopped (depends on how much heat you want really)
300g brown sugar
250ml white wine vinegar
1 star anise
2 tsp fish sauce

Method

Heat the tomatoes and onions in a pot (no oil added)
When hot, add the ginger, chilis, sugar, vinegar and star anise
Bring to the boil and reduce to simmer until the mixture reduces and thickens (an hour plus usually)
Remove the star anise, add the fish sauce and stir and cook for few minutes more.

Fill the hot mix into hot sterilised jars. It should give you about 800g jar worth.

If the jars are sterilised properly and sealed properly, it'd keep for ages. I suppose six months is the safe answer but probably much longer.

Tried to make the beer mustard... I don't know what happened but it was absolutely disgusting! Whatever I did it just created a saucepan full of flavourless mush. One for the cooking disasters thread I think!

Dizzyblonde wrote: »

RoseBlossom your link isn't working but I love the sound of the almond topping.

Sorry! Link is fixed now but it's hitting the subscription wall. It was public until pretty recently!

Anyway, here it is, hopefully they won't mind!

Little Mincemeat & Almond Tarts, from the Irish Times, Dec 2013

Ingredients:

For the pastry:

• 175g plain flour
• 25g icing sugar
• 100g cold butter, cut into small cubes
• 1 free-range egg yolk
• 1 tbsp cold water

For the almond topping:

• 70g melted butter
• 1 large free range egg
• 140g ground almonds
• 70g caster sugar

• 2 jars of mincemeat (or make your own)

Method:
You will need a 24-hole mini muffin tray.

To make the pastry place the flour, sugar and butter into a large clean bowl.

Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. Add the egg yolk and water to the mixture and using a cold knife stir until the dough binds together; add more cold water, a teaspoon at a time if the mixture is too dry.

Wrap the dough in cling film / plastic wrap and chill for a minimum of 15 minutes and up to 30 minutes.

Remove the pastry from the fridge. Place on a lightly floured surface and, with a floured rolling pin, roll out to the thickness required – about the thickness of a €1 coin.

Using a pastry cutter slightly larger than the holes on your muffin tray, cut out 24 circles and line each muffin hole.

For the almond paste, mix all the ingredient together until you get a smooth paste.

To assemble, spoon a scant teaspoon of mincemeat into each of the lined muffin holes and cover with the almond topping.

Pre-heat an oven to 160 degrees/gas 3 and bake for 15 minutes until golden brown. Allow to cool slightly in the tin and remove. Dust with icing sugar and serve.

The little tartlets can be prepared in advance and kept in the fridge or freezer until needed. They can be cooked from frozen.

Shenshen, would love to hear how you get on with your pistachio filling! I love the combination of chocolate and pistachio, and I find pistachio flavoured things are few and far between for some reason.

And I just realised that I am sitting here right now making my way through a bag of pistachios!