A few years ago, I gave a book talk/cooking demonstration on Irish holiday foods at a local library. One of my personal favorites is mincemeat, an ingredient that’s nearly as synonymous with an Irish Christmas as fruitcake and turkey, so I included a few recipes featuring it. To my surprise, quite a few people in the audience had no idea what it was, had never tasted it, and weren’t too anxious to give it a try; that is, until I offered them a tiny whiskey-spiked tart! Convinced, they begged for more! I assume Echo readers are already well acquainted with the fruity/spicy mixture and, with only a few days to go until Christmas, will appreciate a few more recipes featuring the Christmas staple that has been the standard-bearer of traditional Christmas desserts for centuries. You’ll find more holiday treasures in my Festive Flavors of Ireland cookbook. To order signed copies, visit irishcook.com.
MINCEMEAT & APPLE PUDDING WITH CUSTARD SAUCE
Serves 10
Anyone who loves mincemeat can never have too many recipes for ways to use it beyond the traditional tart or pie. The fruity mix goes especially well with tart apples in this pudding, a delicious sweet that can go straight from oven to table when it’s baked in a decorative serving dish. (The pudding can be made 1 to 2 days in advance and reheated). Top it with custard sauce.
For the pudding
2 tart apples, peeled, cored, and chopped
2 tablespoons (packed) light brown sugar
Grated zest and juice of 1 lemon
5 ounces butter, at room temperature
2/3 cup granulated sugar
3 large eggs
1/3 cup plus 1 tablespoon homemade or prepared mincemeat
1 teaspoon vanilla extract
1 1/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon milk
For the custard
2 1/4 cups milk
1/4 cup heavy (whipping) cream
2 teaspoons vanilla bean paste
5 large egg yolks
2 tablespoons sugar
2 teaspoons corn starch
1. Make the pudding. Preheat the oven to 325°F. Coat a 9-inch baking pan with no-stick butter flavored cooking spray.
2. In a large bowl, toss the apples with brown sugar, orange zest and juice; spread evenly into the bottom of prepared pan.
3. In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer), beat the butter and sugar on medium speed until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Stir in vanilla and mincemeat.
4. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Stir into mincemeat mixture; stir in milk. Spoon mixture over apples; smooth the top.
5. Bake for 45 to 50 minutes, or until the top is golden and springs back when lightly touched. Serve warm or at room temperature with custard.
6. Make the custard. In a medium saucepan over medium-low heat, bring the milk and cream to simmer; stir occasionally. Stir in vanilla bean paste.
7. In a medium saucepan over medium heat, whisk together the egg yolks, sugar, and corn starch; bring gently to simmer. Slowly pour into the cream mixture, whisking constantly until blended.
8. Return the pan to heat. Continue to whisk until thick and smooth. Serve warm, or at room temperature. (If not serving immediately, transfer the custard to a bowl and press a piece of plastic wrap directly on surface to prevent a skin from forming).
MINCEMEAT CAKE WITH LEMON CURD CREAM
Serves 10 to 12
This mincemeat cake is perfect “as is,” but you can cut it into cubes and use it in place of lady fingers or pound cake as the base of a holiday trifle. Substitute the lemon curd whipped cream for traditional custard and sprinkle with colorful pomegranate arils between the layers. This make-ahead sweet is perfect for a Christmas buffet or to serve at teatime.
For the cake
6 ounces butter, at room temperature
1/2 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup milk
1 cup homemade or prepared mincemeat
For the lemon curd cream
2 cups heavy (whipping) cream
5 tablespoons lemon curd
Grated zest of 1 lemon
6 tablespoons confectioners’ sugar
Pomegranate arils (optional)
Sugared cranberries and rosemary, for garnish (optional), see Note
1. Make the cake. Preheat the oven to 350ºF. Coat a 9-inch loaf pan with no-stick baking spray with flour.
2. In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer), beat the butter and sugar on medium speed until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Stir in the vanilla.
3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Beat in the flour mixture in three additions, alternating with the milk; fold in the mincemeat. Transfer to prepared pan.
4. Bake for 45 to 50 minutes, or until a skewer inserted into the center comes out clean. Let cool on a wire rack for 25 minutes. Loosen the cake from pan; invert onto rack. Let cool completely.
5. Make the lemon curd cream. In the bowl of a stand mixer fitted with a whisk (or with a hand mixer), whip the cream, lemon curd, and zest on medium-high speed until soft peaks form. Gradually add the confectioners’ sugar. Continue to beat until stiff peaks form.
6. To serve, cut the cake into slices; serve with the lemon curd cream. If making a trifle, cut the cake into 1-inch cubes. Layer about one-third cake cubes in a 4-quart trifle bowl (or use a deep glass bowl). Spoon some lemon curd cream on top; sprinkle with some pomegranate arils. Repeat layers twice. Sprinkle with additional arils and garnish with sugared cranberries and rosemary, if desired. Serve immediately, or cover and refrigerate for up to 24 hours.
NOTE: To make sugared cranberries and rosemary, combine 1 cup water and 1/2 cup sugar in a small saucepan over medium heat Cook for 4 to 5 minutes, or until the sugar dissolves; remove from heat. Add 1/2 cup cranberries; stir to coat in syrup. With a slotted spoon, transfer cranberries to a wire rack set over a baking sheet or paper towels to drain excess syrup. Let dry for 30 to 40 minutes. Roll in additional sugar; return to rack to dry completely. Repeat with rosemary sprigs. Store in a single layer in an airtight tin; refrigerate for up to 1 week.
Margaret Johnson’s “Recipes” page expands this year to “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work or to order a signed cookbook, visit her website here.
