THINGS TO DO WITH GREEN TOMATO MINCEMEAT
from Muirhead Tomatoes
Green Tomato Mincemeat Bars
FILLING
1 jar Muirhead Green Tomato Mincemeat
(you'd have to eyeball this; I'm guessing about 1 cup)
BASE AND TOPPING
1-1/3 cups uncooked oatmeal
1/2 cup flour
1/4 cup sugar
1/4 cup coconut or chopped nuts
1/2 cup butter
Preheat oven to 350° F. Combine oatmeal, flour, sugar, and coconut or nuts. Cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of topping. Press remaining crumbs firmly in bottom of ungreased 8x8-inch pan. Place mincemeat in bowl and warm in microwave for 20 seconds. Spread evenly over crumb bottom. Sprinkle with reserved crumbs and press lightly. Bake for 30-40 minutes or until golden brown. Cut
into bars. Serves 16.
Green Tomato Mincemeat Turnovers
For Turnover
1 sheet of frozen puff pastry, thawed
1/2 cup Green Tomato Mincemeat
For Glaze (optional):
1/4 cup confectioners sugar
1 tbsp milk
Preheat oven to 400 degree F. Cut thawed puff pastry sheet into 4 equal quarters. Grease a baking sheet. Place quartered puff pastry on baking sheet. Place 2 tablespoons of Green Tomato Mincemeat on each quarter. Brush edges of pastry lightly with water for sealing. Fold pastry into a triangle and crimp edges with fingers or utensil. Cut small steam vent in top of each turnover. Bake 25 minutes or until golden.
Combine confectioner sugar and enough milk to make glaze of drizzling consistency. Drizzle glaze over warm turnovers. Serve when still warm. Serves 4.
Pork Chops with Green Tomato Mincemeat
4 boneless pork chops
1/2 cup flour
salt and pepper to taste
1/4 tsp. paprika
1 Tbsp safflower or canola oil
1 Tbsp butter
1/2 onion, sliced
1/2 cup chicken stock
1/2 cup red wine
1/2 cup Green Tomato Mincemeat
Pound pork chops to 1/4" thickness. Combine flour, salt, pepper, and paprika on large plate. Dredge pork chops in flour mixture. Heat oil and butter in frying pan, add onions, and sauté gently until yellow and soft. Remove from pan leaving oils in pan.
Saute pork chops on each side until just golden. Remove from pan. Add chicken stock and wine to pan and reduce to 1/2 cup. Scrape up glaze from pan bottom. Add onions, place pork chops in the liquid. Top each pork chop with 2 tablespoons of Green Tomato Mincemeat. Baste with pan juices. Cover and simmer 5 minutes. Serves 4.
Hamantaschen Cookies filled with Green Tomato Mincemeat
3/4 cup butter, softened
1/2 cup sugar
1 egg
1 tsp. grated orange peel
1/2 tsp. vanilla extract
1/4 cup milk
3 cups sifted flour
1 cup Green Tomato Mincemeat
egg wash (1 egg and 1 tbsp water)
Preheat oven to 350 degrees F. Grease 2 baking sheets and set aside. Cream butter and sugar together until light and fluffy. Beat in egg. Mix together grated orange peel, vanilla, and milk. Alternate adding flour and milk mixture to butter mixture, beating well after each addition. Form dough into a ball, wrap in plastic wrap and refrigerate for an hour.
On a lightly floured surface, roll dough to 1/8" thickness. Cut dough with floured 3" round plain cookie cutter. DO NOT ROLL THE DOUGH TOO THICK. Place a 1/2 tbls of Green Tomato Mincemeat in the center of each circle. Pinch three edges of the dough together to form a triangle, leaving the center of the filling exposed. Place on baking sheets and brush with egg wash. Bake 20 to 25 minutes or until golden brown. Remove from baking sheets and cool completely on wire racks. About 30
cookies.
Coffee Cake with Green Tomato Mincemeat
Streusel
1 cup flour
1/2 cup brown sugar, firmly packed
4 tsp. ground cinnamon
1/2 cup butter, softened
Batter
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 cup butter, softened
3/4 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup sour cream
Mincemeat Filling
1 cup Green Tomato Mincemeat
1 large egg
Preheat oven to 350 degrees F. Lightly grease 9"x13" pan. Prepare streusel by mixing dry ingredients and cutting in butter until mixture is coarse and crumbly. Set aside.
For the batter, mix flour, baking powder, and baking soda together and set aside. Cream butter, sugar, and vanilla until fluffy. Add eggs one at a time, beating after each addition. Mix in sour cream. Slowly mix in dry ingredients, beating well after each addition.
For Green Tomato Mincemeat filling, mix together mincemeat and egg. Assemble by spreading half the batter into the pan, sprinkle with half the streusel topping, spread all the Green Tomato Mincemeat mix over the streusel, spread remaining batter, and then top with remaining streusel. Bake in 350 degree F preheated oven for 50 minutes or until cake tester inserted in center of cake comes out clean. Serves 16.
Green Tomato Mincemeat filled Cookies
1/2 cup butter
1/4 cup brown sugar
1 egg, separated
1/2 tsp. vanilla extract
1 cup sifted flour
1/4 tsp salt
3/4 cup walnuts, finely chopped
1/2 cup Green Tomato Mincemeat
Preheat oven to 375 degrees F. Place parchment on cookie sheet. Cream together butter and sugar. Mix in egg yolk and vanilla. Stir flour and salt together and add to butter mixture. Roll dough into 1" balls.
Whip egg white. Roll balls in egg white and nuts and place on cookie sheet. Make an indent with thumb in the center of each cookie. Bake 12 to 15 minutes or until golden. Cool on rack. Place a teaspoon of
Green Tomato Mincemeat in the center of each cookie.
Makes 2 dozen cookies.
Green Tomato Mincemeat Cheesecake
CRUST
1 1/2 cups graham cracker crumbs
1/4 cup white granulated sugar
1/4 cup melted butter
1 cup Green Tomato Mincemeat
FILLING
16 oz. cream cheese
1 cup sugar
3 eggs
1 tsp vanilla
1 cup sour cream
Heat oven to 350° F. Mix all crust ingredients EXCEPT Green Tomato Mincemeat. Press cracker mixture in bottom of ungreased 10-inch springform pan. Spread Green Tomato Mincemeat evenly over graham cracker crust.
In large bowl, beat cream cheese and sugar at medium speed until smooth and creamy. At low speed, add eggs 1 at a time, beating just until blended. Add vanilla. Gently beat in sour cream. Pour into pan and bake at 350° for 30 minutes. Turn off oven and allow cake to remain in oven for 1 hour. DO NOT OPEN THE OVEN UNTIL TIME IS COMPLETED.
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