Recipies with nutmeg
|Afternoon Fruit and Cheese Cake - Wales||Easy||303.9||Saveurs du Monde|
|Alsatian-Style Potato Gratin||Easy||107||Saveurs du Monde|
|Apple compote||Easy||103.8||Saveurs du Monde|
|Apple Spice Muffins||Easy||222.4||Saveurs du Monde|
|Apple, Potato and Cheddar Soup||Easy||149||Saveurs du Monde|
* This information is for illustrative purposes only. Your cooking techniques and products used can significantly change the nutritional values of your recipe.
Nutmeg - Culinary file
Calories: 12 calories per 5 ml (1 tsp.)
Fat: 0.8 g
Carbohydrates: 1.1 g
Rich in lipids: Its high lipid content makes it possible to make nutmeg butter.
To check the quality of a whole nutmeg, poke it with a needle: if you can pierce it slightly, the nutmeg is of good quality. A drop of oil will come out, forming a thin skin.
Whole nutmegs are sold dried and limed. It is preferable to buy whole nutmeg, because to get the full flavour of nutmeg it should be grated as needed, instead of being purchased already ground. Just a sprinkle of freshly grated nutmeg will flavor a whole dish.
Mace is available in small pieces or in ground form. It is impossible to grate the pieces but they can be ground in a coffee grinder or a mortar.
Marriages of heart and mind
Mace is more fragrant and has a more refined flavor than nutmeg. Too often they are used interchangeably, but to give each one its proper place in the kitchen, use nutmeg with sweet dishes such as custards, pastries, apples and other fruits; and mace with savory dishes such as some curries, sausages, vegetable purées, eggs, spinach, and of course, traditional béchamel sauce.
- Nutmeg - the kernel at the centre of the fruit
- Mace - the dried hull, which is called the aril. Mace was much more widely used than nutmeg until the 17th century, when the use of strong spices diminished with the rise in sugar consumption.
The Worldwide Gourmet
A pinch added to a hot or cold drink will give off an incomparable aroma. Our grandmothers were crazy about melissa water, a nutmeg-based drink, while more than one Creole got tipsy on punch made from cinchona and nutmeg.
Four Spice Blend
Nutmeg is also one of the spices that make up the mixture called quatre épices (four spices) which also includes pepper, ginger and cloves.
In Asian countries where the nutmeg tree is grown, the flesh of the fruit is boiled to make jams and jellies.
Nutmeg is used in curries and sweet dishes. Always used in powdered form, it is never heated - as is done with many spices in the west - but added over the course of cooking.
In the 18th century, the author of the Country Housewife stated that nothing equals a nutmeg-flavored liqueur in bringing out the character of the famous Stilton cheese.
It is used to enhance meatballs and meat products.