Green Tomato Mincemeat

9 cups finely chopped green tomatoes (leave the skins on)
4 cups peeled, chopped tart apples (used 4 Granny Smith)
3 cups raisins
½ cup diced candied citron, lemon or orange peel
2 teaspoons ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cloves
1 teaspoons salt
1 ½ cups brown sugar, firmly packed
1 ½ cups white sugar
2 Tablespoons Lyle's Black Treacle
¾ cup unfiltered apple vinegar
¼ cup lemon juice


Preparation:
Combine all ingredients in a large heavy pan. Cook mixture slowly until it is tender and thick, about 1 hour or more. Stir frequently to prevent sticking.

To can, pour boiling mixture into hot, sterile jars, leaving ½-inch headspace; seal promptly. Process in a boiling water bath for 20 minutes. Store in a cool dry place.

To freeze, pack cold mincemeat into freezer jars or containers, leaving about an inch headspace for expansion. Seal or freeze promptly.

Makes about 6 pints of green tomato mincemeat.

Norwegian Almond Bars or Fyrstekake

It wouldn't be Christmas without these cookies.

Note: I am experimenting with a gluten free version of this cookie, (but it uses ghee and 1 egg yolk). If you are interested in a trial run recipe, I'd be happy to forward it. Please leave me a comment or send me an email. 23 Dec 2008

2 cups confectioners sugar
1 1/2 cup ground blanched almonds
1 egg white
2 tbs water

2 cups flour
2 tsp baking powder
1/2 cup granulated sugar
1 cup butter
1 beaten egg

1 egg yolk
water

Grind the almonds in a food processor or blender until very fine. Pulse in the confectioners sugar. Have the egg white and water ready to pour in.

Sift together the flour, baking powder, and sugar. Cut in the butter until the mixture is pebbly. Add the egg and form into a ball. Roll out two-thirds of the dough and lay into a 9x13-inch pan.

Now add the egg and water to the almond mixture and process until it is a thick paste. Add a few drops of water if it is too thick. Now spread it evenly on the dough.

Roll out the remaining dough and cut to make a lattice pattern. With a pastry brush, brush only the lattice with the egg yolk and water. Bake for 30 to 40 minutes at 350 degrees. Cool completely and slice into bars. Recipe makes 24 bars.