My computer's still ailing, thus still using the dear SO's computer - very carefully and cautiously...can't afford to mess about with his working model!
Only a week to go to Christmas Day and I've still not made up my own gluten-free mince pies but I have the ingredients and will make them soon - promise!
I just adore eating mince pies. They symbolise Christmas for me and have done so, since my two children were tiny babies. Short of money, as you often are when the kids are small, I found I could still afford to eat and make these delicious Christmas delights. And still very much intrigued by the very process of making mince meat. Always fascinated by the very idea of mincemeat, made first of all with meat, "ox (beef) tongue, chicken, eggs, sugar, raisins, lemon peel and spices" and used to fill "a large covered tart" - this from my copy of the Concise Larousse Gastronomique Page 810.
Then gradually, the large tart gave way to small, individual tarts, with the mixture bereft of its meat content, yet still containing beef suet, apple, dried fruit, spices and brandy or rum! So yummy!
So we have always eaten mince pies. Eventually, I devised the idea of really tiny, tiny mince pies, enabling me to pop one whole pie into my mouth, in one delicious munch, for which I used a soft French sugared pastry for, with a minute piece of pastry for the pie's lid. Utterly delicious, very more-ish and entirely want-able!!!
Well, I'm determined now to get baking just as soon as possible and make us a batch of yummy mince pies for the Christmas festivities!
Have you got yours ready yet?
Daisy
No comments:
Post a Comment