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Meals with Alcohol

Grandma Marr Mincemeat

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Prep Time: 3 hours
Cook Time: 3 hours
Total Time: 365 days
Servings: 4

Equipment

  • 4 Mason jars quart size

Ingredients

  • 1 1/2 pounds beef pot roast
  • 1 pound beef neck bones
  • 1 each lemon whole (including peel)
  • 3 pounds apple cored and peeled
  • 900 g 2 pounds raisins
  • 1 pound kidney suet
  • 1134 g 2 1/2 pounds sugar Monk Fruit Sugar for Diabetic
  • 410 g 1 1/4 cups dark corn syrup Monk Fruit Syrup for Diabetic
  • 590 g 2 1/2 cups apple juice See Other Receipe
  • 85 g 1/3 cup vinegar
  • 2 teaspoons cinnamon preferred Korintje Cassia
  • 1 teaspoon ground cloves

Instructions

  • Simmer beef and bones, in water to cover, until tender (2 to 3 hours). Season to taste with salt and pepper. Cool and remove meat from bones.
  • Preheat oven to 350 degrees F.
  • Peel and core apples. Slice beef, suet, apples and lemon into pieces small enough to fit into meat grinder.
  • Using coarse setting, grind beef, suet, apples, lemon and most of the raisins (leave about 1/2 cup of the raisins whole).
  • Stir together all ingredients in a 6 1/2 quart (minimum) ovenproof stock pot.
  • Move stock pot to stove. Bring ingredients to a boil over medium heat. Stir occasionally to avoid sticking.
  • Place stock pot in the preheated oven at 350 degrees. Roast for about 3 hours. Stir every 1/2 hour. The mixture will have a dark and glazed look.
  • After 2 hours of roasting, begin preparation of canning jars as described below.
  • At the completion of cooking, the suet should form small pockets on the top. However, if necessary, skim off excess oils that form on the top, prior to canning.
  • Canning jars, lids and rings must be sterilized in boiling water prior to canning the mincemeat. Place the jars, lids and rings on a canning rack and lower into canning pot partially filled with hot water. Add enough water to cover the tops of the jars. Bring to a boil. Boil for at least 5 minutes before use. Leave everything in the boiling water until ready to fill.
  • Carefully fill each sterilized jar, place a sterilized lid on the top, and secure with a sterilized ring. Tighten finger tight.
  • Place all filled jars on a rack to cool.
  • After cooling, the tops of the jars should be pulled slightly into the jar, and they should not move up and down when pressed in the center. Tighten rings finger tight.

Notes

1 serving = quart jar of finished mincemeat (originally for 50 quarts)
8 Oct 2020 – Used beef shank in place of neck bones, and rolled round roast in place of pot roast. Boiled meat in large stock pot. Used smaller stock pot for cooking.

Nutrition

Serving: 4g

OX Tail Soup

It tastes almost like Beef Bourguignon
See Notes for Diabetic options!
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Equipment

  • Crockpot

Ingredients

  • 6 cups beef broth or bullion
  • 2 Tbs browning oil
  • 1 onion chopped
  • 3 Parsnips substitute with carrotsfor Non-Diabetics
  • 4 ribs celery
  • 1 Jicama substitute with Potato for Non-Diabetics
  • thyme
  • garlic
  • 6 oz tomato paste See Diabetic Tomato Paste Recipe
  • Salt & Black Pepper
  • 1/2 cup Cabernet Sauvignon I use Robert Mondavi Cabernet Sauvignon Private Selection

Instructions

Braising: See notes below

  • Brown (Braising) the oxtails in a pan with oil. Brown the fatty sides. The ones that look like tread on a tire.
  • Add to your crockpot with 6 cups of beef broth or bullion.
  • Add 2 T of the browning oil.
  • Toss in chopped onion, 3 carrots/parnips, 4 ribs of celery, 1 potato/jicama, thyme, and garlic.
  • 6 oz of tomato paste
  • Salt & pepper
  • 1/2 cup of Cabernet Sauvignon
  • Oxtail should be cooked to an internal temperature of 160–165°F

Notes

 
Braising:
Braising is a recommended method for cooking oxtail because it tenderizes the meat and cartilage, and adds flavor to the stock.
Jicama:
Jicama can be a healthy choice for people with diabetes because it’s high in fiber and low in sugar, which can help regulate blood sugar levels: 
 
 
 
    • Low glycemic index
      Jicama has a low glycemic index, meaning it doesn’t cause blood sugar levels to spike as much. 
       
       
       
    • Fiber content
      Jicama is high in fiber, which slows down the digestion of glucose and releases it into the bloodstream gradually. 
       
       
       
    • Inulin
      Jicama contains inulin, a soluble fiber that can improve insulin sensitivity and glycemic control. 
       
       
       
  • Substitute for high-carb foods
    Jicama can be used as a substitute for foods that are high in carbohydrates, which can reduce the glycemic load of a meal or snack. 
     
     
     
Other health benefits of jicama include:
  • Promoting digestion
  • Reducing the risk of heart disease and stroke
  • Lowering LDL “bad” cholesterol
  • Reducing the risk of developing blood clots
  • Easing constipation
  • Good for gut bacteria
You can cook jicama in the same way you cook potatoes (they look very similar in the pan), but the texture of the jicama will remain much firmer–think crispy apple–even when cooked. Jicamas also are eaten raw in salads or tossed in a stir-fry for a little crunchy addition.
Parsnips:
Parsnips can be part of a healthy diet for people with diabetes because they are high in fiber and low glycemic index (GI) and glycemic load (GL): 
 
 
 
  • Fiber
    Parsnips are high in fiber, which can help regulate blood sugar and lower cholesterol.Fiber also slows down the absorption of sugar, which can help prevent blood sugar spikes. 
     
     
     
  • Glycemic index
    Parsnips have a low GI and GL, meaning they have a minimal effect on blood sugar levels. 
     
     
     
  • Other nutrients
    Parsnips are also rich in vitamin C, potassium, and antioxidants. Vitamin C helps boost the immune system, while potassium helps balance blood pressure and lower the risk of kidney stones. Antioxidants can help prevent oxidative stress and damage to cells, which may help protect against chronic conditions like diabetes. 
     
     
     
However, people with diabetes should still be mindful of how many carbohydrates they eat, even from starchy vegetables like parsnips. Eating too many carbohydrates can lead to weight gain and make it harder to manage diabetes. 

LINIE-pickled beetroots with anise

Fun fact Did you know that LINIE Aquavit’s unique aging process has been passed down through generations, preserving the heritage and authenticity of this beloved Norwegian spirit?
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Author: LINIE

Ingredients

Ingredients

Pickling juice

  • 300 ml white vinegar
  • 4 bay leaves
  • 2 star anise
  • 1 tbsp black peppercorns
  • 1 tbsp coriander seeds
  • 50 ml LINIE Aquavit Original – OPTIONAL for Diabetics
  • Salt and pepper
  • 250 g sugar – Monk Fruit Sugar

LINIE pickled beetroots

  • 400 g beetroots

LINIE pickled cucumbers

  • 1 cucumber — sliced into thick slices about 0.2 inches
  • 2 tbsp salt
  • 1 tbsp sugar – Monk Fruit Sugar

Instructions

Preparation steps

    Pickling juice

    • Bring vinegar and spices to a boil, then add sugar.
    • Allow the juice to cool.

    LINIE pickled beetroots

    • Boil the beetroots in plenty of water until they are tender, then remove the skin.
    • Cut the cooked beetroots into bite-sized pieces and place them in a preserving jar, covering them with the pickling juice.
    • Ideally, prepare this a few days in advance.

    LINIE pickled cucumbers

    • Toss the sliced cucumbers with salt and sugar.
    • Let them sit for 1 hour to release their liquid.
    • Squeeze the cucumbers until no more liquid comes out.
    • Place them in a preserving jar, covering them with the pickling juice.
    • Ideally, prepare this a few days in advance.

    Notes

    Serve with a glass of LINIE In addition to being a classic, high-quality aquavit, LINIE is also great for food pairing. What sets LINIE apart is its distinctive aging process. During maturation, it develops a natural sweetness and spiciness that makes it perfect for accompanying a variety of dishes. LINIE acts as a flavor enhancer, creating a harmonious balance between both food and aquavit.

    LINIE Pickles

    Serve with a glass of LINIE
    In addition to being a classic, high-quality aquavit, LINIE is also great for food
    pairing. What sets LINIE apart is its distinctive aging process. During maturation, it
    develops a natural sweetness and spiciness that makes it perfect for accompanying
    a variety of dishes. LINIE acts as a flavor enhancer, creating a harmonious balance
    between both food and aquavit.
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    Author: LINIE

    Ingredients

    • 300 ml vinegar
    • 250 g Monk Fruit Sugar
    • 1 tbsp salt
    • 1 cauliflower — cut into small pieces
    • 2 carrots — cut into small cubes – Remove for Diabetes
    • 2 onions — cut into small cubes
    • 1 squash — cut into small cubes
    • 100 ml LINIE Aquavit Original – Optional
    • 1 sprig fresh thyme
    • 2 cloves of garlic — finely chopped
    • 2 tbsp curry
    • 1 tbsp turmeric
    • 3 tbsp cornstarch
    • 1 tbsp coarse mustard

    Instructions

    • Bring the vinegar to a boil with sugar and salt.
    • Add the vegetables and bring it to a boil, then let it simmer for 10 minutes.
    • Add the remaining ingredients and bring it to a boil again, before tasting.
    • Transfer the mixture to preserving jars and refrigerate for a minimum of 24
    • hours, preferably longer.

    Notes

    #LINIEfood
     

    Royal Caribbean Classic: Escargot

    There’s something about a Royal Caribbean cruise that compels people to try new things. Some may tackle trying to stand up on the Flowrider, others may try to get into the Love and Marriage game show. Personally, I like to try new foods and it’s because of a Royal Caribbean cruise that I joined so many others in indulging (and liking) the escargot. Escargot, better known as cooked snails, is a delicacy that sounds down right awful but escargot on Royal Caribbean has become a real staple appetizer in the main dining room. I think a lot of people order it as a goof (it doesn’t cost anything extra to try) and after the giggles supside, these same people coming away actually enjoying it. The menu describes the escargots bourguignonne as, “tender snails drenched in melted garlic-herb butter.” Drenched is the right word because they come in a serving plate soaked in the salty butter sauce. There’s so much butter and it’s so salty that it’s hard to really taste the actual snail. And if you eat it with bread, well, you probably won’t even feel the texture. Escargot has become a staple appetizer that I order everytime I can, although in the last 6-9 months, there’s been a “world wide shortage” of escargot so scallops have been offered instead. However, if you happen to see escargot as an option on your next Royal Caribbean cruise, laugh all you want but you really should order it for a high-class tasty snack!
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    Equipment

    Ingredients

    Escargot Recipe

    • Garlic Butter
    • 2 TBS Chopped fresh parsley
    • 2 cloves Garlic finely minced
    • 1/2 tea Dijon Mustard
    • Freshly Ground White Pepper To Taste
    • 1 1/2 Sticks Unsalted Butter softened
    • 1/2 tea Worcestershire Sauce
    • 1/2 tea Cognac

    Escargots

    • 24 Cannned snails drained
    • 1 Medium Shallot finely chopped
    • 1 TBS Dry Sherry
    • Salt to taste
    • French Baguette Slices

    Instructions

    • For the garlic butter: in a food processor, combine the parsley, garlic, and mustard. Season with white pepper. Process for 1 minute. Add a stick butter, the worcestershire sauce and cognac, and process for 2 minutes. Transfer the butter mixture to a small bowl and set aside.
    • For the snails, rinse the snails in a small colander under cold running water. Drain and pat dry with paper towels. In a saute pan, heat the remaining 1/2 stick butter ove medium heat. Add Shallot and cook, stirring until softened, and translucent. Add the snails and saute until completely heated through about one minute. Stir in the sherry and season with salt and pepper. Remove from the heat and let cool.
    • Preheat the oven to 400F. Transfer the snails to shells or to snail plates (if using the shells, divide them among 4 ovenproof dishes). Cover each snail completely with the reserved butter mixture.
    • Bake for a few minutes, or just until the snails are hot and the butter is completely melted and brown on top (do not overbake or the flavor of the butter will be compromised). Serve immediatley with the slices of the French baguette for dipping.