This week's column is written by Chef Tony Rechsteiner, who has been a chef for 39 years. Originally from Australia, he is a Certified Chef de Cuisine (C.C.C.) and instructor in CNC's Professional Cook Program.
Nutmeg
Nutmeg is the fruit of the nutmeg tree, originally thought to be from the Maluku Island in Indonesia.
Nutmeg was one of the spices that was discovered by Europeans early in the 12th century, and drove the exploration, colonization and trade in the area surrounding Indonesia, parts of this area were known as the Spice Islands.
Nutmeg is used extensively in baking and pastry recipes in Europe, in other parts of the world it is used in Garam masala and curries. Although Sri Lanka is a major producer of nutmeg, it does not feature in that cuisine, except for traditional Dutch dishes.
Mace is also a part of the Nutmeg fruit, it is the outer covering of the nutmeg seed, that is processed separately, Mace is not as strong or fragrant as Nutmeg, and has an aroma of cinnamon and pepper.
If possible buy whole nutmeg and grate it fresh when needed, store it in an airtight container.
Nutmeg is used to flavour potato, egg and cheese-based dishes as well as cakes, puddings, pies and compotes. Savoury uses include meats, cabbage, spinach, sauces and onion soup.
Mace is used in pastries and spice mixes as well as flavouring sausages and deli meats.
Nutmeg taken in very large doses is said to cause hallucinations, it contains myristin that can cause headaches and stomach-aches if not consumed in moderation.
I have selected a recipe for gingerbread that contains nutmeg, I felt it would be appropriate for this time of the year.
Gingerbread for houses and cookies
Ingredients
2 c Shortening
2 c white sugar
2 c molasses
2 eggs
8 c flour
2 tsp salt
2 tsp baking soda
2 tsp baking powder
4 tsp cloves
4 tsp ground ginger
6 tsp cinnamon
2 tsp nutmeg
Method
Sift flour and spices together and set aside.
Cream shortening and sugar in a mixer using paddle/beater attachment.
Add molasses and mix to incorporate, scrape down bowl.
Continue to mix and add eggs one at a time, scrape down bowl again.
Add flour and spices and mix till uniform.
Remove from mixing bowl and form into 2 or 3 balls, wrap in plastic wrap and refrigerate.
If using for cookies can be rolled out onto cookie sheets, approx. 1/4 inch thick and cut or shaped after 3 to 4 hours.
If using for houses/construction refrigerate overnight, then roll and bake as required.
Bake at 350 F till firm; should not leave a print when lightly touched with your finger approximately 20 to 30 minutes.
Let cool on the tray then remove when cool. Decorate to your desired finished product. Stores well at room temperature for a few weeks once baked.
