international velvet and i go back to the days of our freshman year in college. we first met when i walked past a dorm-room where they were playing episodes of absolutely fabulous. shy as i was, i could only stand in the doorway and mutter something about britishness, but our fate together was sealed. people would whisper that jerry (as he was known at the time) and i were going to date, get married, and move to the uk. as it turns out, both of us are gay, but our friendship is strong and our mutual love of british entertainment and tasty treats continues to this very day. we also have been gardening together for the past two years.
as our garden’s growing season came to an end, there was something amazing to be made with green tomatoes before they started to turn red: mincemeat! recipes for mincemeat vary, some actually containing meat, but a lot of them are already vegan or easily veganized. it is a sweet filling used for pies and tarts and even just for eating with ice cream or a cream sauce, maybe. coupled with spices and dried fruit and almonds, the green tomatoes taste surprisingly like apples (and you can even add apples to this, or use entirely apples if you don’t have access to any green tomatoes). my garden-friend jerry came over and we made a pie, but i wasn’t happy with the dough, so i’ll just put the delicious mincemeat recipe here:
jerry’s family’s mincemeat recipe (makes about 10 c mincemeat):
approx. 11 cups green tomatoes, cut into thin strips*
1/4 c raisins
3/4 c currants
enough brandy to cover raisins and currants (about 1 c)
1 c brown sugar
1/3 c granulated sugar
1 tsp vanilla
1 tsp almond extract
2/3 c slivered almonds
1 tsp nutmeg
1 tsp allspice
2 tsp cinnamon
pour brandy over raisins and currants (alternately you can use warm water), and let soak while you cut the tomatoes. place tomatoes, raisins, currants, and soaking liquid in a large pot over medium heat and add remaining ingredients. bring to a simmer and maintain over med-low heat, and cook covered until flavors absorb and tomatoes are softened and release their juices (20-30 minutes). there should be liquid in there, not like a soup, but kind of a thick sauce towards the bottom. adjust seasonings to taste (this will depend greatly on the tartness of the tomatoes and your flavor wishes).
go make pie! and watch little britain!