Erma, Erma, Erma. What am I to do with you? Exactly how much Brandy and Bourbon do you really put in that Mincemeat?
“The scent of mincemeat cooking is heavenly” you said. Well, it should be. The kitchen would be like a brewery. And I know you, dear. The stuff would be simmering along and Erma would be stirring and tasting. “Hummmm, not enough Brandy yet” and in would go another cup full. If the bottle were less than half full, you would probably dump in the whole thing.
And yes, I have had your Brandy Sauce. It would cure anything that ails you. In case the turkey meal hadn’t mellowed your family, that Brandy Sauce would polish them off.
The National Association of Spirits and Alcohol Manufacturers ought to award you a medal for, “Your Selfless Promotion of Food With Spirits.”
Here I was going to send you a nice appetizer that someway found its way into my Canning and Preserving Section–okay, so it was the name Jam that sent it there–and as I was writing it out, and thinking of your mincemeat, I thought, Erma would not use apple juice to marinade the dried apricots. Erma would soak the apricots and raisins in Apricot Brandy. Erma would say soak this stuff for at least a week. Erma’s guests would ignore the cream cheese and sweet breads, and eat this Jam straight out of the bowl.
You know, it just might be an improvement on the original recipe!
Apricot-Almond Raw Jam:
½ cup dried apricots
6 to 8 whole almonds
½ cup raisinsGrated peel from 1 lemon
Apple juice to cover
Place apricots, almonds and raisins in a large jar. Cover with apple juice. Let stand at least 24 hours in the fridge. Place in blender, add the lemon peel and process until smooth. This makes a great spread with cream cheese on bread or crackers.
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