We've made our cook book club virtual! We may not be able to meet in person and cook for one another, but that doesn't mean we can't create together. Each month we will highlight a different spice or seasoning. Kits will include this spice, a recipe that highlights it, a little history on the spice or recipe, and some best practices. I'll post the recipes and information here as well, so let's get cooking!
A Little Background on Nutmeg
Primarily Adapted From The Spruce Eats, MySpicer.com and Foodal.com
Contrary to its name and nutty flavor, nutmeg isn’t a tree nut, but rather a seed. Therefore, this spice is safe to consume by people with tree nut or peanut allergies.
The nutmeg tree, botanically known as Myristica fragrans, is an evergreen with oblong egg-shaped leaves and small, bell-like light yellow flowers that give off a distinct aroma when in bloom, which originates in Banda, the largest of the Molucca spice islands of Indonesia. The fruit is light yellow with red and green markings, resembling an apricot or a large plum. As the fruit matures, the outer fleshy covering (which is candied, jammed or pickled as snacks in Malaysia or otherwise discarded). bursts to reveal the seed. The seed is covered with red membranes called an aril, which is the mace portion of the nutmeg. The seed is then dried for up to 2 months until the inner nut rattles inside the shell. The shell is then removed to reveal the valuable egg-shaped edible nutmeg. (Second-rate nuts are pressed for the oil, which is used in perfumes and in the food industry.)
Some Nutmeg History
Primarily Adapted From The Spruce Eats and MySpicer.com
Nutmeg is considered to be one of the most tragic spices in history. Bloody wars have been waged over the control of this spice and many have died in an attempt to gain control of its production. It was considered a very rare and precious ingredient for a long period of time. Emperor Henry VI spread nutmeg all over the streets of Rome before his coronation to create a sweet smelling environment. Nutmeg was fashionable among the wealthy because it was believed to induce hallucinations. Wealthy gentlemen would use nutmeg grinders to grind this spice into alcoholic drinks. Nutmeg was also baked into the pastries, pies, and cakes.
Only a small group of traders knew where the spice was actually from and they sold it for very large sums. Many wanted to find the mysterious “Spice Islands” where nutmeg was grown. In 1512, the Spanish finally discovered the location in the Banda Islands where all the world’s nutmeg grew.
During the 17th century, the Dutch waged a bloody war in order to gain control of the nutmeg production. They took large amounts of this spice to Holland and stored it in a giant warehouse to keep control of distribution. In fact, the Dutch actually traded the island of Manhattan, as part of the Treaty of Breda, with the British in order to keep control of the spice trade of nutmeg.
During their occupation of the East Indies, the British took nutmeg seedlings from the Bandas and planted them in areas under British colonial control. As these nutmeg plantations began to flourish, the price of this spice began to drop. As time passed, the middle class could now also enjoy this spice, not just the wealthy.
Today, Indonesia and Grenada are the primary producers and exporters of this spice.
Best Practices on Using Nutmeg
Primarily Adapted From Foodal.com, MasterClass.com, and
Nutmeg is valued as a potently aromatic spice with quite a few health benefits. Components found in its essential oil include myristicin (anti-inflammatory), camphene (antifungal), geraniol (antioxidant), and borneol (antibacterial, analgesic, anti-inflammatory). It also contains numerous fatty substances, protein, starch, and traces of potassium and calcium.
In terms of cooking, although store-bought ground nutmeg powder is the most convenient option for utilizing this spice, nutmeg is at its most flavorful and fragrant when freshly ground from the whole seed. The spice has a distinctive pungent fragrance and a warm, slightly sweet taste; it is used to flavor many kinds of baked goods, confections, puddings, potatoes, meats, sausages, sauces, vegetables, and such beverages as eggnog. Nutmeg also pairs well with creamy sauces and cheesy dishes, such as béchamel, alfredo sauce, and soufflés, which benefit from the spice’s subtle heat.
To cook with whole nutmeg, use a nutmeg grater, pepper mill, or microplane to grate off a small amount of the seed into your dish. Already ground nutmeg will work in a pinch, but tends to loose potency of flavor relatively quickly as the natural oils begin to evaporate.
Whole fresh nutmegs, as well as ground nutmeg and mace, should be kept in a tightly sealed jar or container in a cool, dark place. Wrap leftover fresh nutmeg tightly so the oils are not lost.
Main Event #1:
Cinnamon Nutmeg Spiced Nuts
As Adapted from Food Heaven for use by the Brown Deer Library Cook Book Club
Bake: 25 min. ● Serves: 4
Nuts can be an excellent snack between classes or when dinner is pushed back a little later. They are a great source of omega-3 fatty acids and protein. They pack a lot of nutrition in a small package, which means they make for a perfect snack. The savory blend of spices will also help to cure those mid-day cravings. These Cinnamon Nutmeg Spiced Nuts
also double for a fantastic post-workout fuel when topped on a 1/4 cup of protein-packed Greek yogurt. After a workout, it is vital to incorporate protein to repair those muscles that have worked so hard. The protein from the Greek yogurt and nuts is the perfect combo!
Ingredients
2 cups of any mixed nuts &/or seeds ex: cashews, almonds, walnuts, pecans, pistachios, pumpkin seeds
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons coconut oil
3 tablespoons maple syrup
Optional: Pinch of salt
Directions
Preheat the oven to 300F
In a bowl, add all of the ingredients together and mix well with a spoon
Add the mix to a parchment paper-lined baking dish, and bake for 25 minutes, flipping the nuts midway
Allow to cool, and enjoy with 1/4 cup of plain Greek yogurt!
Main Event #2
Pumpkin Zeppole
As Adapted From Allrecipes.com for use by the Brown Deer Library Cook Book Club
Prep: 20 mins ● Cook: 15 mins ● Total: 35 mins ● Servings: 8 ● Yield: 24 to 30 zeppole
Notse: The zeppole is pretty much the Italian answer to the beignets, or at least they look a lot alike, although beinets are square and zeppole tend to be round. As for modifications to the recipe, some cooks have found that there is more pumpkin flavor than suits their pallets so substitutions of sweet potato or butternut squash suited them better. Also, the original recipe called for 1/8 level teaspoon fresh ground nutmeg, but you would need an extremely fine grater and it can be tricky to measure. When this is the case, substitutions like were made below work just fine. You simply add an additional 1/4 times whatever the original recipe called for. In this case, it would have been too small an amount to make a huge difference, so turning a level teaspoon into a heaping one will work as well.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp fine salt
1/2 tsp ground cinnamon
1/8 tsp ground nutmet (heaping)
8 oz fresh ricotta cheese, well drained
1/2 cup pumpkin puree
2 Tbsp pumpkin puree
1/4 cup white sugar
2 large eggs
1 tsp vanilla extract
Canola oil, for frying
Directions
Whisk flour, baking powder, salt, cinnamon, and nutmeg together in a bowl.
Whisk ricotta, 1/2 cup plus 2 tablespoons pumpkin puree, sugar, eggs, and vanilla together in a separate mixing bowl until smooth. Pour mixture into dry ingredients. Mix together until mixture becomes a loose batter.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Use one spoon to scoop out a heaping tablespoon of dough and a second spoon to carefully push dough into hot oil. Fry in batches for about 1 minute. If zeppole don't turn over by themselves after 1 minute, gently turn each with a strainer to brown on the other side, about 1 more minute. Remove with a strainer and drain on cooling rack.
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