Lady Magnon's been at the Armagnac again.
It's almost mince pie season, so she's been busy knocking-up her annual supply of mincemeat.
I've posted this traditional recipe before, but here it is again. Lady M always adds plenty of Armagnac (instead of the brandy), and a few chopped prunes, but otherwise she follows the recipe reasonably faithfully; and it's very good.
And don't forget to stir the mix clockwise when making your wish. It's supposed to be lucky.
We're eating leftover pecan pies at my house right now. :)
ReplyDeleteStrawberries for dessert here.
ReplyDeleteRats. I didn't know about the clockwise thing. Now a lot of years have an explanation.
And I expect you forgot to say "White rabbit, white rabbit" this morning as well!
DeleteThanks for that.....will give it a go this week
ReplyDeleteRadiation New World Cookery Book!
ReplyDeleteWho was the author, Robert Oppenheimer?
I think it came with a cooker called 'Radiation'.
DeleteWe'll have to try Lady Magnon's recipe this year...I like her addition!
ReplyDeleteJust popped my head round the door to tell you that I tried your soda bread this morning and the result is good.
ReplyDeleteIf I make it again I shall try it without the herbs so that we can have it toasted for breakfast with honey or marmalade.
We had it for tea this afternoon with a chunk of cheddar. Thanks for the idea. Have pointed folk to your blog for the recipe.
I was going to try making it with chopped Chorizo, or maybe Cumin seeds, but neither of those would go too well with Marmalade,
DeleteHmmm, I haven't made mincemeat for a few years. Need to get on it. That recipe looks great!
ReplyDeleteI haven't made mincemeat and recall wanting to try after reading your recipe last year. I did make a bacon roly-poly this week, though.
ReplyDelete