Nutmeg is the seed from the nutmeg tree (Myristica fragrans), while
mace is made from the "webbing" type covering on the seed that is
dried and later ground. That's why you'll often see the two spices
used as substitutes of each other. But really, they should be used
individually in their own way and not interchangeably. Mace is more
pungent than nutmeg and usually only sold ground because it's so
hard to grind after drying. You wouldn't get the same type of flavor
as you would get from using the fresh nutmeg.
Though I'd always used ground nutmeg growing up, there really is
no comparison between ground, and grating fresh yourself. It loses
it's fragrance and taste very quickly once it's ground, but you can
keep a whole nutmeg in an airtight container and grind it as needed
for a very long time. You'll really appreciate the spicy sweet taste of
freshly ground in your recipes. One whole nutmeg, grated, equals 2
to 3 teaspoons ground nutmeg. Keep it stored away from heat and
tightly sealed until ready to use. You can grate nutmeg with a special
grater made for this or use the smallest holes on a kitchen grater.
Nutmeg can be used in spinach, sweet potato or squash recipes, as
well as pumpkin dishes. Grate a little into egg dishes, whipped creams,
sweet sauces for desserts, pound cakes, nut breads, sugar cookies or
cakes. As you can see you'll find a lot of ways to use a whole nutmeg!
The following recipes have amounts using freshly grated nutmeg, which
is much stronger than the ground nutmeg you purchase. If you are using
ground then you should double the amounts in these recipes.
Pumpkin Biscuits
Ingredients:
2 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon freshly ground nutmeg
1/4 cup cold butter, cut into small pieces
3/4 cup buttermilk
1/2 cup canned pumpkin puree
Preheat oven to 450 degrees. In a large bowl, combine flour, sugar,
baking powder, cinnamon, baking soda, salt and nutmeg; cut in the
cold butter with a pastry blender or 2 knives until mixture resembles
coarse crumbs. Combine buttermilk and pumpkin in a bowl; add to
flour mixture, stirring just until moist. Turn dough out onto a lightly
floured surface; knead lightly 5 times. Roll dough to about a 1/2-inch
thickness. Cut into 12 biscuits with a 2 1/2-inch biscuit cutter. Place
on a greased or sprayed baking sheet. Bake 11 minutes or until golden.
Serve with butter and honey.
Spiced Nutmeg Cookies
Ingredients:
1 cup softened butter
1/2 cup granulated sugar
1/4 cup light brown sugar
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon freshly ground nutmeg
1/2 teaspoon salt
Preheat the oven to 350 degrees and grease a 9X13 inch baking pan. In a
large bowl cream the butter and sugars together until light. Mix in the vanilla.
In a small bowl mix together the flour, cinnamon, nutmeg, and salt. Slowly
blend the flour mixture into the butter mixture until well mixed. Press the
dough evenly into the prepared pan. Using a fork, prick holes evenly around
the dough for decoration. Bake for 17-22 minutes, or until the edges are just
golden brown. Cool then cut into squares or triangles. Store airtight.
Peach Nutmeg Scones
Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup granulated sugar
1/2 teaspoon freshly ground nutmeg
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
2 eggs, beaten
1/3 cup vanilla yogurt
1/2 teaspoon almond extract
1 cup diced fresh peaches
2 tablespoons melted butter
2 tablespoons granulated sugar
Preheat oven to 375 degrees F. In a large bowl, sift the flour, salt, sugar, nutmeg
and baking powder together. Blend the butter into the dry ingredients, using your
fingertips or a fork. Whisk the eggs, yogurt and almond extract together. Stir into
the dry ingredients. Add the peaches and stir just until mixed. The dough will be
sticky. Flour your surface well, place dough down and pat it into a 1 inch thick
circle. Cut into wedges with a sharp serrated knife. Place scones on well-greased
cookie sheet. Brush with the melted butter and sprinkle with the sugar. Bake for
20 minutes, or until lightly browned and done in the middle.
Nutmeg Praline French Toast
Ingredients:
8 slices Italian or French bread, 3/4-inch thick
4 large eggs
1 cup milk
2 Tbsp. granulated sugar
2 Tbsp. orange juice
1/2 tsp. vanilla extract
1/4 tsp. freshly grated nutmeg
1/3 cup butter
1/2 cup chopped pecans
1/4 cup firmly packed light brown sugar
1 Tbsp. butter, melted
Place bread in single layer in 13 x 9 x 2-inch baking dish. Whisk together
eggs, milk, sugar, juice, vanilla, nutmeg and salt. Pour over bread, turning
once to coat evenly. Refrigerate, covered, several hours or overnight.
Preheat oven to 400 degrees F. Place 1/3 cup butter on a 15 x 10-inch jelly
roll pan; melt butter in oven on the baking sheet. Remove from oven, and
make sure it's coated evenly with butter. Arrange bread in single layer in
prepared pan. Bake, uncovered, about 25 minutes or until firm and golden
brown. Meanwhile, combine pecans, brown sugar and 1 tablespoon butter
in small bowl. Sprinkle over baked French toast. Broil, about 5 inches from
heat, watching carefully, about 1 minute or until topping begins to bubble.
Sweet Potato Soup
Ingredients:
4 large sweet potatoes, peeled
8 thin carrots, peeled, ends removed
1 sweet onion, chopped
1 tablespoon olive oil
1 teaspoon grated fresh ginger (peel first)
1/2 teaspoon freshly ground nutmeg
1 tsp. salt
1 teaspoons fresh ground black pepper
1 cup heavy cream
1 cup milk
In a large pot, boil sweet potatoes and carrots until very soft. Drain, and cube.
In a saucepan, sauté onions in oil until soft. In a food processor, puree sweet
potatoes, carrots, onion, ginger, nutmeg, salt and pepper until slightly textured.
Add cream and milk. . Reheat gently and serve with minced fresh parsley
sprinkled on top.
About the author:
Brenda Hyde is a wife and mom to three living in the Midwest
United States. She is also editor of OldFashionedLiving.com.
