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Nutmeg
has a long history as a magical spice. It is included in many
herbal mixtures to promote prosperity. One such ceremony involves
the sprinkling of the ground spice on to burning green candles.
Nutmegs are carried as a simple good luck charm and to ward
off rheumatism, cold sores, neuralgia, boils and sties. A
nutmeg hung from a string around a baby's neck is supposed
to assist in the baby's teething.
To guarantee faithfulness on the part of your lover, cut a
nutmeg into four pieces. Bury one quarter in the earth, throw
another off a cliff, burn the third and boil the last in water.
Sip some of the water and take this last piece of nutmeg with
you everywhere, even to bed. This will ensure that no one
will tempt your beloved.
In the kitchen, nutmeg is not only appetizing in sweet foods,
but enhances the flavor of meats, vegetables and the contents
of stuffed pasta, especially a cheese and/or spinach stuffing.
It is excellent sprinkled over hot or cold milk drinks, eggnog
and mulled wine. Use it in making cakes, cookies, doughnuts,
pies, pastries, muffins, waffles and coffee cake. Whether
added to the filling or poured over as a sauce, nutmeg glorifies
apple or mincemeat pie, apple dumplings, steamed puddings
and gingerbread.
For a refreshing finale to a meal, try sprinkling some grated
nutmeg and brown sugar over well-chilled orange slices. Here
are two simple culinary applications for nutmeg, one savory
and one sweet: Baked Acorn Squash with Nutmeg
· 1 acorn squash, cut in half and seeded
· 2 tsp. butter
· 2 tsp. brown sugar
· 1 tsp. grated nutmeg
· Juice of ½ lemon.
Spread
the butter in the cavity of each half squash and sprinkle
evenly with the nutmeg and brown sugar. Place in a baking
pan and bake at 350 degrees for about 45 minutes. About 10
minutes before serving, pour the lemon juice over each half
squash. Some people prefer to cook the squash covered with
just a little water in the bottom of the pan for the first
30 minutes or so. This will keep the squash moist, but be
sure to remove the cover for the last 15-20 minutes to brown
the squash.
Nutmeg Sauce
· 1 egg yolk
· ½ cup of brown sugar
· 1 cup of milk (or substitute such as nut milk or
coconut milk)
· 1 tsp. ground nutmeg
· 1 tsp. arrowroot (optional)
Beat together the egg yolk, sugar and milk. Slowly bring to
the boil, stirring constantly. Remove from the heat and add
the nutmeg. If you desire a thicker sauce, make a thin, smooth
paste by mixing the arrowroot with one tsp. of water. Pour
this slowly into the sauce and continue stirring until it
has become thick. This recipe will make just over one cup
of a sauce, which is delicious over apple pie or any pudding
style dessert.
Nutmeg wonderfully enhances the flavor of pumpkin and other
squashes. The following soup is full-bodied and creamy and
is great to serve on a cold autumn day:
Pumpkin
Rosemary Soup with Nutmeg
·
3 cups of fresh pumpkin, diced
· 1 cup of milk (or substitute such as nut milk or
coconut milk)
· 4 cups of vegetable or herbed bouillon
· 1 onion, diced
· 4 cloves of garlic, minced
· 1 Tbsp. olive oil
· 1 tsp. ground nutmeg
· ¼ cup of fresh, chopped rosemary
Sauté
the onion in the olive oil until translucent. Add the garlic,
the pumpkin and stock and bring to a boil. Lower the heat
and simmer for about 20 minutes until the pumpkin is tender.
Remove from heat and allow to cool. Add the rosemary and nutmeg
and then puree in batches until smooth. Return to heat and
add the milk, stirring continually. Heat thoroughly and serve.
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