AVON LADIES RECIPE

English Mince Pies

I grew up in England and there are two things that are absolute Christmas essentials: big bowls of clementine oranges and little mince pies. Clementines are available almost year round now, but they used to to start appearing in the shops in late November, a harbinger of the season as certain as Christmas lights on Regent Street or carols on the radio. As for mince pies, you can't go anywhere in Great Britain during the holiday period without being offered one. Starbucks even sells them in December (and for the record, they're not bad).

The mincemeat is the kind made from dried fruits and spices, not actual meat. I've never made my own and the shop brands are fine. There are some very fancy kinds, including the imported Tiptree brand which I've seen in gourmet stores in the US. But the regular old supermarket brands like Borden's Nonesuch do just fine, and they're a lot cheaper.

I'm afraid I'm not going to give quantities. It's a year since I made any and I can't remember. I buy a bunch of mincemeat and make several batches over the holidays. The jar keeps for months in the refrigerator after it's opened

Directions

One recipe flaky pastry (I use the Joy of Cooking recipe using all butter - for me taste is more important than flakiness, but that's my preference)
A jar of mincemeat

• Preheat oven to 400 deg. Butter muffin or bun tins well.
• Roll out your crust fairly thin. Cut circles to fit your tin. Fill about 2/3 with mincemeat (don't overfill or it will bubble out and make a mess during cooking - less is better than more). Top with smaller circles of pastry and pat around the edges to make sure they fit snugly. Brush the tops with milk, cream or a beaten egg.
• Bake about 20 minutes depending on size. Let them sit in the tins to cool a little, then remove very carefully. Sprinkle with sugar if you want.

They are best served warm, but may be made a day or two ahead and reheated in a 300 deg. oven. Serve with LOTS of whipped cream flavored with sugar, vanilla and/or a shot of brandy. I find them very popular with teenage girls: maybe it's the excuse to eat the brandied cream.

Since that wasn't really a recipe, more of a disquisition, I'm adding my new favorite cookie recipes.

Almond Macaroons

1 cup whole or sliced blanched almonds
2/3 cup granulated sugar
1 large egg white
1/4 teaspoon almond extract
about 16 whole almonds (or almond slices)

• Preheat oven to 350 deg. F and lightly butter a baking sheet (or use parchment paper).
•  In a food processor chop 1 cup almonds with with sugar until ground fine. Add the egg white, almond extract, and a pinch salt and pulse until combined. Roll the mixture between your palms into balls, about 1 inch in diameter, and arrange about 2 inches apart on the baking sheet. Slightly flatten balls and dust lightly with confectioners' sugar. Gently press 1 almond into each cookie.
• Bake macaroons in middle of oven 12 minutes, or until pale golden. Bake a little less if you like your macaroons very chewy, or a little longer if you prefer them dry. Transfer to a rack and cool completely.

Makes about 16 cookies

I was thrilled to discover this recipe. It takes about 30 minutes including prep and baking so it's a great resource to dress up ice cream or berries for last minute guests. I've added a little grated lemon zest for added zing and I intend to try other variations.

Click on the flashing image  to visit the next stop on our tour:

Margo Maguire's Make-Ahead Holiday Breakfast Casserole.

Sounds Yummy!

Have a wonderful & Delicious Holiday Season! And if you're looking for something fun to read over the holidays, let me recommend a book (or several) from the talented Avon ladies you'll visit on your tour of the Recipe Ring.

Click on any of my c0vers to read an excerpt.