Mincemeat and marzipan

This method of preserving meat, or retarding the growth of bacteria causing spoilage, continued throughout the years when other cooks found that meat could be kept for a number of months if it were mixed with fruit, spices, and sugar.
Some early recipes for mincemeat used veal or mutton, and gradually cooks added ingredients like apples, Seville oranges, and even red wine. In Elizabethean England, huge mince pies were made during the 12 days of Christmas, and it became customary for guests to be offered a piece whenever they visited.
The leap from England to Ireland was a short one, and mincemeat quickly became a favorite ingredient in an Irish Christmas as well, especially in mincemeat pies, puddings, cookies, and tarts. Commercially prepared mincemeat, like None Such, which provided some of these recipes, is widely available, but you can make your own if you wish. Another important ingredient in holiday pies and cakes, especially the can’t-do-without Christmas cake, is marzipan — a blend of ground almonds and sugar — and almond paste, which provides a stronger almond flavor in baked goods like almond apple pie and a cranberry-topped cheesecake. These recipes were provided by Andre Prost, Inc., who makes Odense marzipan and almond paste.
Here are a few recipes to spice up this year’s holiday dessert table.

Apple Mince Pie
Pastry
3 cups all purpose flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into small pieces
2 tablespoons solid shortening (Crisco), cut into small pieces
1/3 to 1/2 cup ice water
Filling
1 (27-ounce) jar mincemeat
3 Granny Smith apples, cored, quartered, and thinly sliced
3 tablespoons flour
2 tablespoons melted butter
1 egg yolk mixed with 2 tablespoons water, for glaze
To make the pastry: Sift the flour and salt into the bowl of a food processor. Add the butter and shortening and pulse 15 to 20 times, or until the mixture resembles coarse crumbs. Add half the water and pulse 5 to 6 times. Add more water, a teaspoon at a time, and pulse after each addition until the dough holds together. Turn the dough out onto a lightly floured work surface, press it together to form a ball, then flatten into a disk. Cut in half, cover with wax paper, and refrigerate for 1 hour.
Preheat the oven to 425 degrees. Sprinkle a work surface with flour. Roll out one half of the dough to 10 inches in diameter. Line a 9-inch pie pan with the dough. Spoon the mincemeat into the dough. In a large bowl, toss the apples with the flour and butter. Spoon evenly over the mincemeat. Roll out top crust, lay it loosely over the filling, and crimp the edges of the dough. Cut decorative steam vents near the center. Brush egg mixture over the crust. Bake for 10 minutes, then reduce oven temperature to 375 degrees and bake for 25 minutes longer, or until golden. Remove from the oven and let cool on a rack for 15 minutes. Serve warm or at room temperature with whipped cream or vanilla ice cream. Serves 6 to 8.

Walnut Mince Tart
1 (9-inch) unbaked pastry shell
1/2 cup sugar
2 tablespoons flour
1/8 teaspoon salt
2 eggs, lightly beaten
2 tablespoons melted butter
1 cup chopped walnuts
1 (27-ounce) jar mincemeat
Prepare pastry as directed for Apple Mince Pie. Refrigerate unused half for up to 3 days or freeze, double-wrapped, for up to a month.
Preheat the oven to 400 degrees. In a large bowl, combine the sugar, flour, and salt. Add the eggs and mix well. Add the melted butter, walnuts, and mincemeat. Spoon into the pastry shell. Bake for 15 minutes; reduce oven temperature to 325 degrees, and bake for 50 minutes longer, or until the filling is slightly puffed and firm. Remove from the oven and let cool on a rack for 15 minutes. Serve warm or at room temperature with whipped cream or vanilla ice cream. Serves 6 to 8.

Cumberland Cake
Pastry
3 1/2 cups all purpose flour
1/2 teaspoon salt
2/3 cup (1 1/4 sticks) chilled unsalted butter, cut into pieces
3/4 cup chilled solid vegetable shortening (Crisco), cut into pieces
2/3 cup ice water
Filling
2 cups dried currants
3/4 cup candied mixed peel, chopped
1/2 cup packed golden brown sugar
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground mace
1/4 cup (1/2 stick) unsalted butter, melted
1 1/2 cups finely chopped, peeled, and cored apples
1/3 cup dark rum
1 egg beaten with 1 tablespoon water, for glaze
1 tablespoon sugar
To make the pastry: Sift the flour and salt into the bowl of a food processor. Add the butter and shortening and pulse 15 to 20 times, or until the mixture resembles coarse crumbs. Add half the water and pulse 5 to 6 times. Add more water, a teaspoon at a time, and pulse after each addition until the dough holds together. Turn the dough out onto a lightly floured work surface, press it together to form a ball, then flatten into a disk. Cut in half, cover with wax paper, and refrigerate for 1 hour.
To make the filling: Combine the currants, mixed peel, brown sugar, allspice, cinnamon, and mace in a large bowl. Stir in the melted butter, apples, and rum and mix well.
Preheat the oven to 400 degrees. Sprinkle a work surface with flour. Roll out half of the dough to an 11-by-16-inch rectangle. Transfer the dough to an 11-by-7-inch baking pan. Spoon the filling into the pan. Roll out the remaining dough to 11-by-16-inch rectangle and place on top of the filling. Trim the overhang and crimp the edges of the dough. Cut decorative steam vents near the center. Brush the egg mixture over the dough and sprinkle with the tablespoon of sugar. Bake for 35 minutes, or until the crust is golden. Remove from the oven and let cool on a wire rack for 15 minutes. Cut into squares. Serve warm or at room temperature with Brandy Hard Sauce. Serves 8.

Brandy Hard Sauce
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups confectioners’ sugar, sifted
2 tablespoons brandy
In a small bowl, beat the butter and sugar together with an electric mixer until light and fluffy. Add the brandy and beat until smooth. Transfer to a small bowl or crock, cover, and refrigerate for up to 2 days. Bring back to room temperature before serving. Makes 3/4 cup.

Mincemeat Plum Pudding
1 1/2 cups mincemeat
1/2 cup packed brown sugar
1/3 cup butter
1/2 cup orange juice
1 teaspoon grated orange rind
2 tablespoons dark rum
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
2 eggs, lightly beaten
3/4 cup chopped walnuts
Combine the mincemeat, brown sugar, butter, orange juice, orange rind, and rum in a 4 cup glass measuring cup or microwave safe bowl. Microwave on high for 2 minutes, stir, then microwave for 1 minute more, or until the butter is melted and the mixture is hot. In another bowl, sift together the flour, baking powder, soda, and cinnamon. Pour the mincemeat mixture over the dry ingredients and stir in the eggs and nuts. Stir until the batter is well combined.
Lightly butter a 2-quart ring mold or souffl