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Section VIII - Process and recipes
Riddle a riddle a ree
"The lady in a boat with a red and black petticoat"
Ans: Nutmeg & Mace
"He's the colour of nutmeg and the heat of ginger" Shakespeare, "Henry V" Act 111, Sc 7,1.20
I am Grenada's Nutmeg
| Nutmeg: | A spice for all season |
| Use me once there is a reason |
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| Sprinkle me on: (freshly ground) | Cream cheese dips, cheese spread, Egg spread. |
| Add me to: | Cream soups, macaroni & cheese, macaroni, rice, hot cooked cereal, cold cereal, clam chowder |
| Sprinkle me on: | Apple sauce, mango sauce, grapefruit, melon, canned peaches, pears, pineapple, citrus, fruit and cottage cheese, stewed fruits. |
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1. Nutmeg pods in syrup
The process involves softening of the pods (ripe) by boiling in water. The soft pods are cooled and peeled using stainless steel knives, then processed in sugar syrup of desired strength and bottled. The bottled pods are further sterilized in boiling water and cooled.
The product could be chilled and served as a dessert or can be used in ice cream manufacture or as pie filling.
A sweet and sour pickle also could be produced by the same procedure. In case of pickle the sugar syrup used should contain enough spiced vinegar to produce the desired sweet and sour taste.
2. Nutmeg syrup
Nutmeg pods, Sugar, Water
1. Wash and peel pods, remove membrane from
hollow
2. Drop in salted water and leave for 3-5 mins. thoroughly
3. Cover with water and bring to boil, after 5 mins discard
water.
4. Cover again with water, boil until pods are tender and flavour
extracted. strain. collect liquid.
5. Add a cup of sugar to each cup of liquid
Boil until it reaches a syrup
Cool and bottle
Use as desired. Makes a good base for drinks.
3. Rum punch
1 measure lime or lemon juice
2 measure nutmeg or grenadine syrup
3 measures rum
4 measure water
"One sour, two sweet, three strong, four weak"
Mix all ingredients. Serve with a cherry, a twist of lime, grated nutmeg and ice cubes.
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Sprinkle me on: Rum, rum punch, trish coffee, cream liquor, hot or cold chocolate, brandy (hot), apple cider (hot), egg nog, orange juice with egg.
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4. Nutmeg ice cream
| 2 cups milk | 1 table spoon corn starch |
| 3/4 cup sugar | 1/4 teaspoon salt |
| 2 eggs | grated nutmeg |
| 1/2 teaspoon vanilla |
Combine cornstarch, sugar, salt and milk, coon over low heat, add beaten eggs and continue cooking while stirring constantly, until cooked and smooth. Chill and add cream, vanilla and nutmeg to flavor, freeze.
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| Add me to: | Pancake & waffle batter, biscuit mix, brownie mix, cake mix, pancake mix, pancake syrup, honey, jelly and jams, whipped cream, peanut butter |
| Sprinkle me on: | Milk shakes, ice creams, puddings and pones, mix cheese cake, imitation whipped cream, yogurt, batter for toast, ice cream topping. |
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5. Banana nutmeg nog
| 3 eggs | 3 cups orange juice |
| 1 tsp vanilla | 3 ozs rum (optional) |
| 3 bananas |
Blend all ingredients. Top with I tsp. freshly ground nutmeg. Serve chilled.
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| Sprinkle me on: | Grilled cheese sandwich, poached or scrambled eggs, fondue, souffle, cottage cheese french toast hatter. |
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6. French toast with cinnamon and mace
| 4 Slices bread | 2 eggs slightly beaten |
| 1/2 cup milk | 1/4 tsp. salt |
| 2-3 tbsp. sugar | 3 tsp. cinnamon |
| 1 tsp. mace |
1. Combine eggs, salt and milk
2. Dip bread slices in egg mixture and brown on both sides on a
well buttered griddle or frying pan.
3. Serve hot, sprinkled with mace, sugar and cinnamon.
7. Granola
| 6 cups old-fashioned oats | 3/4 cup wheat germ |
| 1 cup bran flakes | 1/2 cup sesame seeds |
| 1 cup sunflower seeds-salted | 1/2 cup shredded coconut |
| 1/2 cup oil | 1/3 cup brown sugar |
| 1/2 cup honey | 2 tsp. freshly ground Grenada Nutmeg |
| 1/2 tsp. Vanilla | 1 dash mace |
| 1 cup raisins |
Combine all ingredients. Spread on cookie sheet. Bake at 300° to 40 minutes. Pull sheet out and turn often. Watch carefully. Bake till fully browned. Cool and store in airtight container.
8. Nutmeg mousse
| 2 table spoon grated nutmeg | 2 table spoon sugar |
| 2 table spoon gelatin | 1 cup whipped cream |
| 2 cup milk | 3 eggs |
| 1/2 cup water |
Scald I cup milk with nutmeg and sugar. Soak gelatin with the water, add to hot milk, put in freezer until it starts to set. Can be decorated with a swirl of whipped cream and freshly grated nutmeg. Serve six.
9. Nutmeg cake
| 2 cups brown sugar | 2 cups sifted flour |
| 1/2 cup shortening | 1 egg |
| 1 tsp. nutmeg | 1 cup sour milk |
| 1 tsp. baking powder | 1/2 cup chopped nuts |
1. Put flour and sugar in a bowl, add
shortening and mix with the fingers till crumbs form.
2. Place 112 the crumbs in a greased square pan
3. Add baking powder to sour milk and mix
4. Add the egg, nutmeg and sour milk mixture to the remaining
crumbs and pour this batter into the crumbs, then sprinkle with
nuts.
5. Bake in a preheated moderate oven for 35-40 mins.
Note: To make I cup sour milk add 2 tbsp. vinegar or 1 tbsp. lime juice to ordinary milk
10. Carrot pudding with rum sauce
| 1/2 cups butter | 3/4 cup raisins |
| 1/2 cup grated raw carrots | 1 egg |
| 1/2 teaspoon cinnamon | 3/4 cup rum and water |
| 1/2 teaspoon baking powder | 1/2 teaspoon salt |
| 1/2 teaspoon nutmeg |
Cream butter; add beaten egg, raisins, and grated carrots. Mix well. Sift dry ingredients and add to first mixture. Stir in rum last. Mix well and pour into greased, floured pan. Bake in moderate oven for 40 minutes. Serve with rum sauce.
Note: In place of raisins fruit preserves could be use, preserved nutmeg pod, condicion, carambola, banana, paw paw (papaya).
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| Add me to: | Sausages, stuffing mix, meat balls, meat loaf, mince meat, pudding stuffing, conch sauce. |
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| Sprinkle me on: | Fried fish, ham, fish sticks, roast chicken, turkey, barbecue. |
| Add me to: | Mashed potatoes, bananas, bread fruit or yam, frozen spinach, any cooked vegetables, carrot, cabbage, cauliflower, squash, pumpkin, beans, peas, celery, creamed corn, potato salad, breadfruit and banana salad. |
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11. Seafood marinade: (other than fish)
| 2 tbsp lemon juice | 2 tsp garlic minced |
| 1 tsp mace | 1 tsp cinnamon |
| 1 tsp salt | 1/8 tsp pepper |
| 1/4 sp celery | 1/4 tsp mustard |
| Marinate for 1 hour or more. |
