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I stripped the green tomatoes from the vines today, and as luck would have it I ended up with about 8 pounds of them. That was exactly the amount I needed to make a batch of green tomato mincemeat!
I used the same recipe as David Offutt, The Gastronomic Gardener, used in his blog post "Green Tomato & Apple Mincemeat Pie". I made a couple of changes, adding a bit more brown sugar and omitting the water that the recipe called for (it needs to be cooked until thick, it didn't need that extra liquid). I also used a mix of Granny Smith and Jonagold apples, because that's what I happened to have. After letting it simmer for three hours, I ended up with 9 1/2 pints of goodness.
Green Tomato Mincemeat
The half pint will be refrigerated and probably used for cookies this week. The recipe I plan to use is from my old Farm Journal Country Cookbook (1959-1972), Mincemeat Refrigerator Cookies. Of course, if they turn out good I'll give the recipe.
I used to love mincemeat pie as a kid. I haven't had one since I moved to Boston though. My mom would do half mincemeat in the bottom and half pumpkin pie on top.
ReplyDeleteDaphne, I used to make real mincemeat when my husband hunted deer. I always used the tender neck meat. That was so good at the time, but just sounds gross to me now!
DeleteHooray! I'm thinking it would be good stirred into oatmeal as well!
ReplyDeleteDavid, I didn't get as many pints as you did. I think I cooked mine longer and it was quite a bit thicker. I was busy doing garden cleanup while the sun was warmish, so I just let it simmer away! Good idea about the oatmeal, I'll have to try it.
DeleteNow I feel quite guilty about not attempting to do a thing with the green tomatoes! LOL! That recipe really does sound delicious.
ReplyDeleteKitsap, it really is good, but next time I'll stick with the recipe as written. I tasted it this morning, and it was really quite sweet once it was chilled, so I really didn't need that extra brown sugar (that came about from combining two recipes). I think I could have cut the simmering time a bit, too (the 3 hour simmering time was also from the second recipe). It was maybe a little too thick! It will make great filled cookies, and I think one fresh apple added would make a delicious, juicier pie.
DeleteWhat a clever recipe! I would never think of tomatoes in sweet things. I'll have to save this recipe in case I get many unripe tomatoes like you someday in the future. I have to learn how to grow healthy tomato plants first though..LOL
ReplyDeleteTS, the recipe has been around for many years. You'd never know there were green tomatoes in it. There is also a recipe for "apple" pie that is made with green tomatoes. I've never tried it, but according to the reviews, it tastes just like real apple pie. It's surprising what you can use some of the garden veggies for. I was going to try making fake pineapple with zucchini this year, then forgot all about it! I hope I remember next summer!
DeleteIs mincemeat pie sweet? I never could get past the idea of meat in a pie. Maybe the name is deceiving me. I'd like to try it sometime. Maybe I can swing by later? You know, when I'm in the neighborhood.
ReplyDeleteOh, my...is it ever, Langela! Very sweet and spicy, with cinnamon, cloves and nutmeg. There is no meat in my mincemeat. Years ago I made it with the tender neck meat of deer, but later just used a bit of suet. Now, I don't use any meat at all, just a few pats of butter as I make the pie. Change your thinking from "mincemeat pie" to just plain "mince pie", it will taste much better, LOL! PS: I had a bit of it slightly warmed, over a scoop of vanilla ice cream last night. Who needs pie?
DeleteI wish I can harvest that many tomatoes........ here.
ReplyDeleteBangchik, the red ones were some I picked green about two weeks ago. They have been in a box in the closet, and ripened faster than I wanted them to. I was hoping we'd have fresh tomatoes for a while, but they got so ripe I had to cook them yesterday and make sauce.
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