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.


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

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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