I feel it’s time to share my feelings about nutmeg, that nutty, warm, and slightly sweet spice we all love in our pumpkin pie.
Photo Credit: Flickr (http://www.flickr.com/photos/tessenwee/2085710124/)
Don’t get me wrong, I’m not trying to convince you that nutmeg is the best spice there is, or to hopefully get you to use more nutmeg, or to introduce you to how nutmeg is created, or to explore different recipes that use nutmeg.
No (although maybe there is a recipe here and secretly am hoping more nutmeg will be used).
And I’m not thinking this post is about being nutmeg addicted, or how to figure out if you are one. The Internet, Nutmeg Groups, Blogs, and Cooking Sections of bookstore are full of such information.
Instead I’m hoping that after reading this post, you will give nutmeg the attention it deserves. This post is about the human construct to downplay nutmeg, making it a mere ¼ teaspoon addition to any concoction. In human creations nutmeg is often cinnamon’s sidekick. Surely, this indispensable ingredient of the kitchen will soon rebel against this lack of attention. No?
And have you ever noticed that nutmeg and mace, both spices created from the same fruit, sisters in fact, are rarely used together? Mace consists of the vein-like threads that cover the dried fruit, while nutmeg is the kernel inside the seed. Dear friends, if a fruit creates not one amazing spice, but two, is it not deserving of more recognition?
So with winter, possibilities of snow, and the need for that cozy feeling: go to nutmeg. Make a batch of nutmeg cookies, or add nutmeg to steamed milk or soy milk. You’ll make nutmeg happy, but you will also indulge in something delicious and warm.
As for me: I always have a batch of nutmeg ice cream in the freezer. It complements pies, specially pumpkin pie or apple pie. And it pairs well with winter creations such as Pear Tarte Tatin.
Ingredients
½ cup sugar
2 large egg yolks
2 tbsp all-purpose unbleached white flour
1½ cup whole milk
1½ cup whipping cream
1 tsp ground nutmeg
Instructions
In a medium mixing bowl, beat the sugar and egg yolks until thickened and pale yellow. Beat in the flour and set aside.
Bring milk to a simmer and slowly pour over the eggs and sugar mixture, mixing together until mixture dissolves in milk.
Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk until the custard thickens slightly. You know it has thickened when you can place a spoon into your mixture and when you take the spoon out, a thin layer of the mixture has covered the back of your spoon. Additionally, when you see hints of a trail behind your whisk as you are stirring, you know that your mixture has thickened.
It’s very important not to let the mixture boil or the eggs will scramble, and that’s just not cool.
Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the nutmeg and cream.
I like grating my own nutmeg, but pre-grounded nutmeg will do too.
Cover and refrigerate overnight. Also, placing your ice-cream maker’s bowl in the freezer overnight.
The next day: stir the chilled custard and pour into your ice cream machine.
Photo credit: Flickr (http://www.flickr.com/photos/woodwood/4226503818/)
When finished (approximately 25 minutes) the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 2 hours.
Yields: 1 Quart
Time to make: 1 hour, but over 2 days
I’ve had your nutmeg ice cream and it’s amazing.
And don’t forget the savoury importance of nutmeg. A little nutmeg in sauteed spinach has the “hmmm” factor. And I never make a white sauce or bechemel without rasping some fresh nutmeg in.
Amazing blog madame lemon!
[...] Ghost Chair? Well, that one can hardly be seen, but oh boy, it does make me think about spices like nutmeg and the warm, nutty feeling they bring to the dishes they are added to, even if they can’t be seen. Photo Credit: [...]
Bravo! I agree, nutmeg does indeed get forgotton. I suppose its because too many people used it pre ground which means it has nothing of the flavour it should. The thing about nutmeg is also its versatility. I use it equally in savory applications as sweet. Cheese, spinach, cream, all so good with nutmeg. I’ll work with you to bring this spice back into the spotlight!
Tanks Tami. It’s a deal!
And yes, nutmeg in savouries has become a stable for me too. Butternut squash ravioli with lots and lots of nutmeg is my ultimate comfort food.