Nutmeg (with recipes)

            Nutmeg is the seed of a small pear-shaped fruit borne by the East Indian Myristica fragrans , or nutmeg, tree. The same tree also produces mace, the latticed network that surrounds the nutmeg kernel, and in itself a spice.

            Nutmeg is easy to grate whenever a recipe calls for it, so for the most savory results buy your nutmeg whole. Many people keep a small grater and a few nutmegs in a closed jar, handy for use. Be sure to remove any white powder that may be clinging to the surface – that is lime, which is often used to keep the nutmeg dormant and insect-free, and it is not good for the stomach.

            Nutmeg will enhance most any dish; try a dash in black bean soup, or on buttered vegetables, and in anything made with milk – baked custard, bread pudding, cottage cheese.

            Oil of nutmeg, made by crushing the hard seed, is said to settle the stomach. A drop only, in a cup of herb tea, should do the trick. And should you yearn for a good night’s sleep, try applying the fragrant oil to the temples as you settle into bed.

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SPINACH PIE

Pie crust for one-crust pie

Zest of ½ lemon

¾ -1 pound fresh spinach

2 tablespoons butter

3 eggs

1 cup ricotta (or small-curd cottage cheese)

¹/₃ cup grated Parmesan cheese

6 tablespoons cream (or milk)

½ teaspoon salt

¹/₈ teaspoon freshly ground pepper

¼ teaspoon freshly ground nutmeg

1.      Preheat oven to 375 degrees.

2.      Add zest to pie dough, roll out, and line a 9-inch pie pan with dough. Bake for 10 minutes.

3.      While this is cooking, wash very well and drain spinach and cook briefly in the water that clings to the leaves, just until it is wilted. Drain spinach well, chop, and mix with the butter.

4.      In another bowl beat eggs, then mix in ricotta, Parmesan cheese, cream, salt, pepper, and nutmeg. Stir in spinach and butter. Spread into the partially cooked pie shell and bake 30 minutes in 375-degree oven, until it is browned and firm to the touch. Serve warm. (This can also be baked without the time-consuming crust).

5.      Serves four to six.

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CARROT AND PARSNIP PUREE

1 ½ pounds carrots, peeled and cut into large chunks

1 ½ pounds parsnips, peeled and cut into large chunks

½ teaspoon nutmeg

2-6 tablespoons butter

4 tablespoons vegetable stock, chicken stock, or cream, to thin

1-2 tablespoons brandy (if you wish)

Salt and pepper

1.      Steam vegetables separately. Puree together in a food processor or blender with nutmeg, butter, and stock or cream. Add salt and pepper. Serve hot. This may easily be made into a soup by adding more stock.

2.      Serves six.