Phantom pies unmulled, oh noes!

[desperance]

I just had a crisis e-mail from Kay, the librarian at the Lit & Phil: we have a Phantoms at the Phil event tomorrow evening, and there are no mince pies and mulled wine to be had! Not even for ready money!!

Ha. It shall be regular cold wines, then, to match the chill in your marrow. If you're coming. If not, why not? Why not drag yourself away from your bitter hearth, to hear some ice-sharp stories? Phone the library to book, and if they say they're full up, the secret - shh! - is to turn up anyway, 6.30 on the night. There's always some ticket-holders who don't; we've never turned anyone away yet.

'Specially if the weather's like this, there will be people who fail us. I was just thinking I should pack up laptop and coffee and go into town, on account of the Silence Room being warmer than here; and then I looked out of the window and it's snowing. And then Barry jumped into my lap with an invitational cuddle. But I am ruthless and severe, with him as with myself: I'm going in.

Comments

[birdsedge.livejournal.com]

I make mulled wine. It can be bottled to transport. Quantities vary but it's basically cheap rough red wine (dryer rather than soft & fruity), brown sugar, water, orange juice some mulled wine spice bags (if available) plus cinammon stick/s and a generous helping of whole cloves. Brew up and simmer for at least 30 minutes. I leave it for an hour sometimes, or turn of the heat and let it cool before straining.

If you're transporting it, you can make it stronger and add extra water or orange juice when you reheat as long as the spices are properly steeped. If you want to chuck some brandy in it, you can, but I don't.

Sadly making mince pies is probably not possible unless you make your own mincemeat because supermarkets have taken their Christmas stock off the shelves. I do have a good mince meat recipe if you want to go to the trouble.

[desperance.livejournal.com]

I also mull my own, but limitations of time (at my end) and kitchen provision (at the library's) have always meant that Kay prefers just to grab bottles off supermarket shelves. Or, in this case, not.

I always intend to make my own mincemeat, but I've never got round to it yet. Also, I should improve my pastry first...

A Birthday Present

[birdsedge.livejournal.com]

Betty B's Mincemeat
1 lb sultanas (check for stalks)
1 lb currants (check for stalks)
6 oz suet
3 lb baking apples
2 lb sugar
1 orange
1 pinch nutmeg
Brandy to taste
Peel, core and chop the apples; leave to brown. Peel and segment the orange, removing all the pith. Mince the apple and orange with the sultanas and currants. (Use a food processor/blender to chop roughly if you don’t have a mincing machine.) Mix the suet, sugar, nutmeg and brandy into the minced up fruit. Put into glass jars, cover and store.

Re: A Birthday Present

[desperance.livejournal.com]

Thank you! (I wonder what it would be like with whole fruits rather than minced...?)(Chaz, make the recipe version first, before you start playing...)(Oh. Okay then. Spoilsport.)

I love the "leave to brown" instruction. That's my kind of recipe.

Re: A Birthday Present

[birdsedge.livejournal.com]

I've only ever made as per the recipe - and it was yummy.

[samarcand.livejournal.com]

I shall be there! I remembered to ring up this morning and book myself a spot.

So, hoorah! Although, saying that, I'm okay with the lack of mulled wine, but what will replace the mince pies???

[desperance.livejournal.com]

Shortbread. She's from Scotland, you know...