Nutmeg provides subtle spice and sweetness to holiday foods
During this time of year, it’s sprinkled on eggnog and dashed upon a variety of side dishes, but nutmeg can be deceiving. It’s actually not a nut at all.
Found high in the evergreen trees native to the Moluccas, also known as the Spice Islands, nutmeg is a seed kernel covered in a substance called mace.
Known for its nutty and sweet taste, nutmeg was exclusively imported to Europe by the Arabs until 1512, according to the Epicentre, an encyclopedia of spices. In 1796, the British took over the Moluccas and spread the popularity of the spice to the Caribbean. Nutmeg was so successful in Greneda that the country put it on its national flag.
Along with imparting a warm flavor to holiday dishes, nutmeg also holds magical powers, according to some. Tucking nutmeg into the left armpit before attending a social event was believed to attract admirers, according to Epicentre, and a 16th century monk is on record advising young men to carry vials of nutmeg oil for virility.
Although it has a mystical history, nutmeg now is mostly used for baking and as a topper on coffee and eggnog. Bakers also find the brown powder useful.
“You usually use it in spice cake,” said Ray Hernandez of the Morgan Hill Bakery.
By itself, nutmeg can have a nutty and bitter taste, but Mike Howard, owner of the Inn at Tres Pinos in Tres Pinos, said pairing nutmeg with certain types of alcohol can create a delicious beverage.
“I think it’s a great garnish,” he said. “It goes well with Frangelico, Amaretto and Tuaca. When we serve these drinks in a cordial glass, we always include a dash of nutmeg.”
Although the spice is often used as a garnish, it also can be a primary ingredient.
Ginger and Nutmeg Sweet Potato Pudding
10 ounces sweet potato, peeled and roughly chopped
1 cup thick coconut cream
1/4 cup brown sugar
2 eggs, beaten
2 tsp. peeled and grated fresh ginger
2 tsp. freshly grated nutmeg (or 2 tsp. ground nutmeg)
Whipped cream for garnish (optional)
Step 1: Preheat oven to 350 degrees. Line a bamboo steamer with parchment paper or use a heat-proof plate. Fill a wok halfway with water (the steamer should not touch water) and bring water to boil.
Step 2: Arrange sweet potato in steamer, cover and place steamer in wok. Cook sweet potato until tender, adding more water to wok when necessary, about 15 minutes.
Step 3: Lift steamer from wok, carefully remove sweet potato from steamer and transfer to bowl. Mash with fork or potato masher until smooth. Set aside and allow to cool.
Step 4: Place sweet potato, coconut cream, brown sugar, eggs, ginger and nutmeg in food processor and process until smooth. Pour into six Chinese teacups or other heat-proof molds.
Step 5: Place on a baking sheet and bake until firm to the touch, about 20 minutes. Remove from oven. Serve warm or chilled, garnished with whipped cream if desired.
Nutmeg Meltaway Cookies
Makes about 5 dozen
1 cup butter (no substitute), softened
1/2 cup sugar
1 tsp. vanilla extract
2 cup all-purpose flour
3/4 cup ground almonds (about 3-ounces), toasted
1 cup confectioners’ sugar
1 Tbs. ground nutmeg
Step 1: Preheat oven to 300 degrees. In a mixing bowl, cream butter, sugar and vanilla. Gradually add flour and mix well. Stir in almonds.
Step 2: Shape into 1-inch balls; place 2 inches apart on ungreased baking sheets.
Step 3: Bake at 300 degrees for 18 to 20 minutes or until bottoms are lightly browned. Cool on wire racks.
Step 4: Combine confectioners’ sugar and nutmeg. Gently roll cooled cookies in sugar mixture.
