Cooking with Nutmeg
Nutmeg
Nutmeg will add holiday punch to eggs, dairy, vegetables and so much more!
How to use it more often
With eggs and dairy
Nutmeg is delicious in eggnog, omellettes, French toast and bread pudding, or cream sauces such as béchamel
On pasta
Add a touch of freshly grated nutmeg to mac and cheese or penne with cream sauce
With vegetables
Before cooking, sprinkle it on cauliflower, Brussels sprouts or squash, and add a touch to cooked mashed potatoes
On meat and poultry
Nutmeg pairs very well with beef and chicken
With fruit
Sprinkle on cooked or raw apples, pears, peaches, mango or pineapple
In a drink
Into a smoothie, or add it to coffee, tea or cider
Try our nutmeg recipes
Quick & easy
Choose what kind of rum to use
Rum is available in light, amber and dark varieties and the question of which to use is dependent upon personal tastes. Light rum will not colour the drink as much, but dark rum gives a richer taste.
Add nutmeg
Whether you use freshly grated nutmeg or the pre-ground variety, sprinkling a bit of this heady spice onto homemade eggnog adds Christmas flavour. If you choose fresh nutmeg, use a microplane to grate the spice right over the eggnog in the punch bowl.
Modern twist
Serve soup as a creative appetizer
The dramatic impact of this beautiful soup makes it perfect for entertaining. To serve as an appetizer, layer small portions in clear shot glasses.
Use basil and nutmeg
If you can’t find purple basil, you can use sprigs of the green variety, or simply top your soups with a bit of freshly grated nutmeg.