Cooking with Fresh Nutmeg

Cooking How-To,Featured Article,How-To
October 26, 2011

Throw those ancient tins of powdered nutmeg out the door and cook with fresh instead.

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Fresh nutmeg is worlds apart from its ground counterpart and almost as easy to use. When picked, the nutmeg seed is surrounded by a lacy membrane that, when dried and ground, becomes mace. You can grind nutmeg in a special grinder or grate it with a small Microplane or specialty nutmeg grater.

Add a dash to eggnog, mashed sweet potatoes, carrot casserole, pumpkin pie and hot cider.

crumb cake

Pennsylvania Dutch Crumb Cake

The "crumbs" in "crumbcake" are a sweet buttery streusel and the cake features buttermilk and spices.

Nutmeg Cookies with Buttered Rum Frosting

These cookies will make a special addition to your next holiday party.

Apple Honey Crisp

A warm nutmeg sauce dresses up this simple apple crisp dessert.

chicken-tetrazzini

Chicken Tetrazzini

The traditional Italian baked pasta, with chicken, cheese, sherry and nutmeg.

Oyster Pan Roast

Oyster Pan Roast

An old favorite, with good reason: this oyster dish is fast and satisfying.

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