What I love about nutmeg, is it is just an average looking brown nut. Nothing out of the ordinary, just brown and oval. But like people, once you grate it and get a hint of what it offers, you find a woody, warm, exotic scent and flavor.
- breads (sweet)
- cream-based soups
- hot drinks
- milk puddings
- mulled wine
- sweet potatoes
- winter squash
You will find these cultures frequently spice up their local dishes with nutmeg!
- Latin American
- Middle Eastern
- South-East Asian
Nutmeg is also found in these spice blends: garam masala (Indian), quatre epices (French), pumpkin pie spice and apple pie spice.
- Arabic جوزة الطيب
- Chinese 肉荳蔻
- Danish muskatnød
- French noix de muscade
- German Muskatnuss
- Greek μοσχοκάρυδο
- Hebrew מוסקט
- Hindi जायफल
- Italian noce moscata
- Japanese ナツメグ
- Spanish nuez moscada
- Swedish muskot
- Thai ลูกจันทน์เทศ
- Turkish küçük hindistan cevizi
- Ukrainian мускатний горіх
- Vietnamese cây đậu khấu
- Yiddish מושקאַט
- 1/2 head purple cabbage, shredded
- 1/2 head green cabbage, shredded
- 2 large carrots, shredded
- 3 green onions, chopped
- 4 ribs celery, sliced diagonally
- 1 Granny Smith apple, cored and coarsely chopped
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
- 1 cup plain non-fat yogurt (or soy yogurt or 1/2 cup Greek yogurt)
- 1/3 cup fresh dill, chopped
- 1/2 teaspoon nutmeg
- 2 tablespoons lemon juice
- 2 tablespoons walnut oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Mix the cabbage, carrots, green onions, celery, apple, walnuts and cranberries in a large bowl.
In a separate bowl, whisk the yogurt, dill, nutmeg, lemon juice, oil, salt and pepper, until smooth.
Mix together and chill up to 4 hours before serving.
Yields: 12 servings
A very traditional Finnish Christmas dish.
- 2.5 lb. rutabagas
- 2.5 cups water
- 1 teaspoon of salt
- 3/4 cup light cream (or unflavored soy creamer)
- 1 cup of pale breadcrumbs
- 1 cup of maple syrup (or light molasses)
- 1 / 4 teaspoon nutmeg
- 1 / 4 teaspoon ginger
- 1 / 4 teaspoon white pepper
Peel and chop the rutabags into small pieces. Boil them in salted water until soft.
Puree the rutabagas with the water they were cooked in.
Add the cream-breadcrumb mix (it is good if you allow the breadcrumbs to soak in the cream for a little bit), eggs, syrup and spices. Beware of too much flavoring. Especially nutmeg flavor intensifies during cooking.
Sprinkle with bread crumbs. Make a pattern on the surface with a spoon .
Bake the casserole in a casserole dish, 425 – 450 degrees for about 2 hours.
Yields: 8 servings
Mushroom Soup with Nutmeg
A traditional recipe from Grenada.
- 1/4 cup olive oil
- 2 onions, peeled and finely chopped
- 1.5 lb. mushrooms, chopped
- 6 cups vegetable stock
- 1 cup dry white wine
- 1/2 cup heavy cream (or soy creamer)
- 2 teaspoons steak sauce (optional)
- 1 teaspoon lemon juice
- 1 teaspoon nutmeg
- Salt and pepper, to taste
- Dill, for garnish
In a medium sized stock pot, heat the oil over medium-high heat. Saute the onion until translucent.
Add the mushrooms and cook for 2 minutes. Add stock and wine.Bring to boil and simmer gently for ten minutes.
Puree until smooth.
Stir in cream, steak sauce, lemon juice, nutmeg, salt and freshly ground pepper to taste.
Garnish with dill sprigs.
All recipes and articles are copyrighted:
©2011 Jennifer A. Wickes