Friday, January 4, 2008

Mincemeat Eggnog Pie And A Few Resolutions

I staunchly don't make new year's resolutions. Too many failed promises to myself have made a non-believer of me. As is often done with the optimism of beginning a new year, we (I) set the barr too high, setting ourselves (myself) up for failure.

However, not only to contradict myself but in spite of my staunchness, two resolutions crept quietly into my brain on January 1st. Quiet being key. If I'm going to make resolutions that I never make, why would I let someone else know about them only to break them yet again or admit I made them in the first place?

So I let those resolutions sit there for a few days to see if they, or my mind, would change. Nope. I scrutinized them for built-in failure and found them to be sound. Baby-step resolutions I call them. I think I can do this. And now, in true blogger fashion, I will share.

The photo above is just one of the reasons I will be sitting around less (blogging), moving around more (gardening), and eating smaller, smarter portions in 2008. That's resolution number one. Notice I did not say "lose weight."

Resolution number two is to divest myself of clutter. The first step here is to admit that I'm a pack-rat -- and a rather messy one at that.

I'm happy to say that I've already begun the clutter-clearing endeavor: food that we won't be using has been delivered to the food bank; clothes that will no longer be worn have been delivered to the thrift shop with more to gather; a few cookbooks from my enormous library have been gifted as have a few knick-knacks that I find I can live without. As soon as I finish this post I will start on my very cluttered office.

As for resolution number one, sticking to resolution number two will keep me moving for quite some time this year, right into the gardening season. The smaller, smarter portion size? My new mantra is: If you're hungry you must be losing weight. Ok, I said it. Really though, eating less is the goal.

And the pie? Well, my sister made up the recipe and it was delicious, if a bit (alot) rich, sweet and gooey, so I'm putting it here, adapted to my preferences, to remind myself of my baby-step resolutions.

May you all enjoy sweetness and light in the new year and may all your resolutions be small ones.

Mincemeat Eggnog Pie
recipe adapted from my sister Cynthia's original (Thank you!)
for the filling -
1 27-ounce jar good mincemeat pie filling
1 cup low-fat eggnog
1/2 cup egg substitute plus 2 egg yolks slightly beaten, or 3 whole eggs
1 Granny smith apple, peeled cored and chopped
1/2 cup slivered almonds
for the pie dough -
2 cups organic whole wheat pastry flour
1/2 cup Earth Balance Buttery Sticks, or butter, cut into small pieces
pinch salt
1/4 cup Splenda-Sugar blend or 1/2 cup sugar
3 tablespoons ice water
Make the pie dough first.
In a food processor, pulse the flour, salt and Splenda-sugar blend a few times until blended.
Add the EB to the flour mixture and pulse until the mixture resembles coarse crumbs.
While pulsing, add the ice water, one tablespoon at a time, until the dough starts to come away from the sides of the bowl. It will still be crumbly.
Pinch the dough to test it. If it holds together, dump it out of the processor and gather it all together into a ball then press into a disk shape. Wrap in plastic and refrigerate for about 20 minutes.
While the dough is chilling, combine all the filling ingredients in a large bowl, mixing well.
Roll the pie dough into a round big enough to drape over the sides of a glass pie plate. Trim and flute the edges.
Pour the filling into the prepared pie crust and bake in a 425 oven for 15 minutes then lower the temperature to 350 and bake an additional 45 minutes or until the filling has set.
Allow the pie to cool on a rack to room temperature. The filling will set further as it cools.

To serve:
Cut into very tiny slices and serve with Splenda or sugar-sweetened whipped cream (or not) to as many people as you can so you don't eat too much yourself. When the pie is all gone, resolve to not make it again for at least 1 year.

Copyright © 2005-2008, Christine Cooks. All rights reserved