Giving Thanks & Mincemeat Pie

Occasionally I get out and try to squeeze what we are surrounded by into the lens frame of my Nikon camera. Usually I am helping with a job that needs doing, and snap half hazard-less, or I am paying too much attention to taking pictures, and Dan teases me about missing the bigger picture. But the best pictures, are the pictures captured, when I don’t have my camera with me.

In an effort to better show you our world at the ranch, this summer we hired a film crew to come out and spend a couple of days with us to create a video for our web-site. To compensate for our small budget, we provided lodging, meals, and craft service. In addition, we were the wranglers, and we were also required to be on camera and say a few words about WIB.

My fondest memory of those intense few days was when I was asked to go and move the buffalo into a pool of light before dusk. The buffalo were below a small berm, barely visible from where I started out on the bluff above, where the camera men were positioned. When I arrived at the buffalo’s location, they took my breath away. There they were, ALL of them bedded down; bulls, and cows, with the calves nestled in tight. It was an unbelievable picture. Relaxed and comfortable they did not respond to my presence. I had to wave my arms, move my 4 wheeler around, and make yipping calls to get them up. Time was running out. The light was slipping away. I pushed them harder and faster then we ever do. Other then receiving a few dirty looks the buffalo seemed ok with me, but I felt terrible. We made it to the pool of light just in time for their photo to be taken.

The next day on my return form my morning run, the buffalo were along the driveway fence. In the presence of people on foot, buffalo will move forward toward you and then circle back moving away. This is what they did, but as they started to move away, I started to talk to them. In a low, soft voice I told them I was sorry for pressing them, I asked them to forgive me, and thanked them for all that they are and offer. As I spoke they short circled back toward me, lined up at the fence-line, and didn’t move. Tears hit my eyes as I accepted their forgiveness. I told them I loved them and moved slowly away. Native legend has it that if you have a true heart that the buffalo will give themselves to you. I do not know if this is true, but I do know that what I experienced was real, and will forever be photographed in my mind.

Happy Thanksgiving! Enjoy – Jill

Mincemeat Pie with Cilantro Yogurt Sauce

Serves 8 to 12 entrée or 46 Petite Pies (which are great for hors d’oeuvres)

Note: This recipe is a main dish pie. Do not let the length of this recipe detour you. Although there is a little work involved ahead of time, it is fairly easy and is a perfect make a head dish that will fill your house with delicious aromatic aromas.

Mincemeat Ingredients:

• 2 tsp. cumin
• 2 tsp. cardamom
• 2 tsp. ginger
• 2 tsp. black pepper
• 1 tsp. salt
• 1 tsp. cinnamon
• ½ tsp. allspice
• ½ tsp. cayenne
• ½ tsp. turmeric
• ½ tsp. cloves
• 1 Tb. olive oil
• 2 lb. pkg. Ready to use Wild Idea Buffalo Stew Meat, rinsed & patted dry, or 2 lbs. Ground Round
• 1 onion, chopped
• 1 Tb. garlic, chopped
• 3 Tb. lemon juice
• ½ cup raisins
• 2 apples, peeled & chopped
• ½ cup bourbon (Buffalo Trace)
• 1 cup apple cider
• 1 Tb. molasses

1. Mix all dry spices together and set aside.
2. Heat oil in heavy stock pot over medium high heat.
3. Add stew meat and stir, cook for 3 minutes.
4. Add onion and spices, stirring to incorporate. Cook for 5 minutes.
5. Add garlic, lemon juice, raisins and apples and stir to incorporate.
6. Add bourbon and then cider. Stir to incorporate and bring to a boil.
7. Reduce heat to medium low, cover and simmer for 30 minutes.
8. Remove cover and continue to cook until most (but not all) of the liquids are removed.
9. Place ingredients into food processor and pulse puree until meat is finely minced.
10. Cover & set aside.

Pie Crust

Makes, 1 double pie crust. This is a heartier crust that stands up nicely to the mincemeat.

Ingredients:

• 2 cups unbleached flour
• 1 cup whole wheat flour
• 1 tsp. salt
• 2 tsp. sugar
• 1½ sticks butter, cut into small pieces
• 3 eggs, beaten

1. Place dry ingredients in a mixer and incorporate.
2. Add butter pieces at a time.
3. Add eggs slowly.
4. Remove dough from mixer onto floured surface and lightly dust.
5. Divide dough into 2 parts and roll out slightly between floured parchment papers.
6. Line 8” deep pie pan with rolled pastry, dough should hangover the edge.
7. Fill with mincemeat, spreading around evenly.
8. Top with  remaining pastry round, pinching top & bottom pastry together, pulling any excess off. Create pie edge with fingers or fork.
9. With remaining pastry roll out and cut into leave patterns and place on top of pie.
10. Cut 3 slits into top of pie pastry.

Bake pie in a 375* oven for 1 hour, crust should be golden brown. Or refrigerate and bake at a later time.

Serve pie with Cilantro Yogurt Sauce. Super Delicious!

Cilantro Yogurt Sauce

Makes 1 ½ cups

Ingredients:

• 1 cup whole milk or low-fat vanilla yogurt
• 2 cups fresh cilantro, chopped
• ¼ cup fresh mint leaves
• 1 jalapeno, seeded
• 2 tablespoons garlic, chopped
• 1 teaspoon cumin
• 1 tablespoon lemon juice
• ½ teaspoon salt
• ½ cup cucumber, finely chopped

Place all ingredients except cucumbers into blender and puree. Fold in cucumbers if desired. Keep refrigerated, but pull ½ hour before serving.

This sauce is great on many things and keeps for 1 week in refrigerator.

Wine Pairing:

V. Sattui Winery, St. Helena CA – 2005, Pilgrim Vineyard, Lodi Zinfandel

This wine was an offering from good friends. Light to the nose, but peels away its hidden flavors of anise, spice and earth on the palate. With a velvety finish that tastes like “one more glass”! They ship directly: www.vsattui.com