Posted on by Creative Co-Op

Whole Nutmeg Spice

Our Whole Nutmeg Spice has a warm, slightly sweet flavor that is released when ground or grated, add to sweet or savory dishes. Spice up eggnog and spiced wine for a burst of flavor. Grate immediately before use otherwise keep whole.

  • Great addition to any baked good
  • Grate on top of your favorite coffee or apple cider
  • Top on a baked sweet potato
  • Grate on top of your favorite oatmeal
  • Pairs well with bourbon or whiskey!

Recipes:

Nutmeg Bundt Cake INGREDIENTS: 1 Vanilla Cake Mix 2 Eggs ½ c Sour Cream 1 c Water or Milk 1 tsp Cinnamon 1 Tbsp grated F+F Whole Nutmeg Spice Juice & Zest of 1 Orange (2 Tbsp reserved for Glaze) CAKE GLAZE: 1 ½ c Powdered Sugar 2 Tbsp Orange Juice & Zest 2-3 Tbsp Milk DIRECTIONS: 1. Preheat the oven to 350°F & grease your Bundt pan. 2. Place cake mix into a mixing bowl with two eggs, sour cream, water or milk, cinnamon, grated F+F Whole Nutmeg Spice & the juice & zest of one orange (reserving 2 Tbsp of juice/zest for glaze). 3. Stir until combined & pour into greased Bundt pan. 4. Place in the oven & bake until the cake has set completely, about 45 minutes. 5. While the cake bakes, make the glaze. Combine powdered sugar with 2 Tbsp orange juice & zest, and mix until it is absorbed. Slowly add in 2-3 Tbsp milk, until you have reached desired glaze consistency. 6. When cake is fully baked, remove from oven and set aside to cool. 7. Once the cake has cooled, carefully remove the cake from the Bundt pan & set it on cake plate or stand. Pour the glaze over the Bundt cake & serve. Enjoy!

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Chocolate Chip Pumpkin Cake Cookies PREP TIME: 15 minutes COOK TIME: 15 minutes YIELDS: 8 cookies INGREDIENTS: ½ c Unsalted Butter ½ c Granulated Sugar 1 tsp Vanilla Extract ¼ c F+F Pumpkin Honey Butter 1 Tbsp Fresh Ginger, grated 1 Large Egg, lightly beaten 1 ¼ c All-Purpose Flour 2 Tbsp F+F Pumpkin Pie Spice Seasoning Blend 1 ½ tsp Baking Powder 1 tsp grated F+F Whole Nutmeg Spice 2 tsp Salt 1 ½ c Pumpkin, canned 1 c Chocolate Chunks, chopped – 60% cocoa suggested but milk chocolate is OK DIRECTIONS: 1. In a stand mixer, cream the butter & sugar together on medium speed until it is fluffy & pale white. Mix in the vanilla. 2. Add in the F+F Pumpkin Honey Butter, ginger & egg, scraping bowl in-between & after if needed. 3. In a separate bowl, mix all dry ingredients together (flour, F+F Pumpkin Pie Spice Seasoning Blend, baking powder, nutmeg and salt), whisking together so everything is evenly distributed. 4. Slowly add the dry ingredients into the bowl containing the butter & sugar mixture, mixing well. 5. Add in the canned pumpkin & mix until incorporated. Scrape down the sides to make sure everything is incorporated. 6. Fold in the chopped chocolate until combined. 7. Allow the dough to rest in fridge for an hour or overnight for tighter formed cookies. The dough will be wet & will spread a bit, if not chilled before using.   8. Preheat the oven to 350°F. Scoop the cooled dough into 2-Tbsp-sized balls & place on a lined sheet tray. Bake at 350°F for 12-15 minutes. They should puff up a bit but will not brown much. 9. Let rest for 5 minutes before serving. Enjoy!

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Gruyère & Nutmeg Biscuits INGREDIENTS: 14 Tbsp Butter 4 c Flour 2 Tbsp Salt 1 tsp Black Pepper 2 Tbsp Baking Powder 1 Tbsp grated F+F Whole Nutmeg Spice 4 sprigs Thyme, picked 2 c Gruyère Cheese, divided 1 ½ c Buttermilk or Whole Milk 1 Tbsp F+F Small Batch Vermont Maple Syrup DIRECTIONS: 1. Place butter in the freezer while you prep the dry ingredients. 2. Whisk together flour, salt, pepper, baking powder, grated nutmeg & picked thyme in a bowl, until evenly incorporated. 3. Grate the Gruyère cheese & set aside. Grate frozen butter. Keep cold, if not using immediately. 4. Add grated butter & 1 cup of grated Gruyère cheese into the dry mix bowl. Mix until it is crumbled & incorporated throughout the flour. 5. Slowly add in the buttermilk & F+F Small Batch Vermont Maple Syrup, stirring just until the dough forms. The dough should not be sticky. Be careful not to overwork the dough. 6. Let the dough rest in the fridge to firm up a bit, if your dough is getting too soft. 7. Roll out dough with a rolling pin to about ¼ to ½ inch thick; cut out rounds or desired shapes. 8. Place on a parchment-lined baking sheet & top biscuits with remaining cheese. 8. Bake at 350°F for 10-15 minutes, until lightly brown & cheese is gooey, melted & a little crispy around the edges. Enjoy!

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Holiday Nuts INGREDIENTS: 1 c Granulated Sugar ¾ tsp Cayenne Pepper ¾ tsp ground Cumin 1 Tbsp ground Cinnamon 1 tsp ground Ginger 3 Tbsp ground F+F Whole Nutmeg Spice 1 tsp Salt 4 Egg Whites 1 Tbsp Water ½ c F+F Small Batch Vermont Maple Syrup 6 c Raw, Unsalted Nuts (walnuts, pecans, almonds, cashews, macadamias, pistachios) 4 Tbsp Rosemary, chopped DIRECTIONS: 1. Preheat oven to 350°F. Line a sheet pan with parchment paper & set aside. 2. In a medium mixing bowl, combine the sugar, cayenne, cumin, cinnamon, ginger, ground F+F Whole Nutmeg Spice & salt until well blended. 3. In a large bowl, whisk the egg whites & water together until very frothy & foamy. Whisk in F+F Small Batch Vermont Maple Syrup. 4. Add the nuts & toss with a large rubber spatula to coat completely with egg mixture. The egg should coat the nuts, without having extra egg white at the bottom of the bowl. If there’s additional egg white mixture pooling in the bowl after coating the nuts, add another ½ to 1 cup of nuts & toss again until well coated. 5. Add spice blend & rosemary, and toss to coat nuts completely. All the spice mixture should adhere to the nuts, without having leftover spice in the bottom of the bowl. Continue to toss until all of the spice mix coats the nuts. 6. Spread nuts in a single layer on lined sheet pan. Bake for 10 minutes, then stir or flip the nuts. Rearrange them into a single layer & bake an additional 10 minutes, until nuts are toasted, fragrant & crisp. Cool on the sheet pan. Nuts will get crisper as they cool. 7. Store in an airtight container, once cooled. Enjoy!

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Nuthattan Cocktail INGREDIENTS: 1 Egg White 1 tsp Granulated Sugar, extra fine 2 oz Bourbon 1 tsp Triple Sec/Orange Liqueur ½ to 1 tsp grated F+F Whole Nutmeg Spice DIRECTIONS: 1. Place egg white, sugar, bourbon & orange liqueur in a cocktail shaker with ice & shake well. 2. Pour over ice cubes & grate fresh F+F Whole Nutmeg Spice on top. Enjoy!

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Nutmeg, Date & Oat Muffins INGREDIENTS: 1 c Flour 2 tsp Baking Powder ½ tsp Salt 1 Tbsp grated F+F Whole Nutmeg Spice 1 Tbsp Fresh Ginger, grated 1 c Oats ½ c Dates, chopped ⅓ c Melted Butter 2 Eggs ¼ c Granulated Sugar 2 tsp Vanilla 3 Tbsp F+F Small Batch Vermont Maple Syrup ½ c Buttermilk MUFFIN TOPPING: 1 Tbsp Cinnamon 1 Tbsp grated F+F Whole Nutmeg Spice ¼ c Granulated Sugar ¼ c Brown Sugar DIRECTIONS: 1. Whisk together flour, baking powder, salt, 1 Tbsp grated F+F Whole Nutmeg Spice, grated ginger, and oats in a bowl. 2. Chop up dates & set aside. 3. Melt butter & set aside to cool. 4. In a separate bowl, whisk together eggs, F+F Small Batch Vermont Maple Syrup, ¼ cup sugar & 2 tsp vanilla. When butter has cooled, mix into wet ingredients bowl. 5. Slowly combine the wet & dry ingredients. Add buttermilk & stir in chopped dates. 6. Mix batter just until combined & scoop into lined muffin tins, about ¼ cup batter per muffin cup. 7. In another bowl, make the muffin topping. Stir together cinnamon, 1 tbsp grated F+F Whole Nutmeg Spice, ¼ cup each granulated sugar & brown sugar. 8. Sprinkle topping over muffins & place in oven. Bake at 350°F for 20 minutes. Enjoy!

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Swedish Meatballs with Nutmeg MEATBALL INGREDIENTS: ½ lb Ground Beef ½ lb Ground Pork 2 Eggs, lightly beaten ½ c Panko Breadcrumbs 2 Tbsp Brown Mustard ¼ c Sour Cream 1 Tbsp Worcestershire Sauce 2 Tbsp Salt 1 Tbsp Pepper Zest of 1 Lemon Zest of 1 Orange 1 Yellow Onion, diced 1 Tbsp Olive Oil 3 Garlic Cloves, microplaned 6 White Bread Pieces, diced without crust 3-4 Tbsp of Parsley for garnish SAUCE INGREDIENTS: 1 c Heavy Cream 2 Tbsp Butter ½ c Sour Cream 3 Tbsp grated F+F Whole Nutmeg Spice Salt & Pepper, to taste ½ c Parmesan Juice of ½ Lemon DIRECTIONS: 1. Combine ground meats in a large mixing bowl. 2. Add in eggs, breadcrumbs, brown mustard, ¼ cup sour cream, Worcestershire sauce, salt, pepper & zest of lemon & orange. 3. Sauté diced onion on stove top in olive oil with microplaned garlic until onion is translucent. Set aside to cool. 4. While onion cools, chop up white bread, removing crust, or tear into tiny pieces. Then incorporate bread into the meat mixture, by hand. 5. Add cooled onions to the meat & mix well, making sure everything is combined & evenly distributed. 6. Scoop into tablespoon-sized balls. Let firm up in the fridge before baking or frying, about 30 minutes. 7. If frying, pour ¼-inch of canola or avocado oil into a medium-sized sauté pan. Bring oil to 350°F. Then, add in meatballs, flipping occasionally, so they brown on each side. 8. If baking, preheat the oven to 400°F & place meatballs on a foil-lined sheet tray with a wire rack. Bake for 20 minutes. 9. To make the sauce, add heavy cream & butter to a sauce pan. Bring to a slow boil, reduce heat, and simmer gently, until it begins to reduce & thicken. 10. Once the cream & butter have reduced by about ¼ of a cup, whisk in ½ cup sour cream, nutmeg, salt & pepper. 11. Remove from heat and allow to cool slightly. Stir in Parmesan & lemon juice. 12. Add the meatballs to the sauce & return to a simmer. Simmer for 5-10 minutes. 13. Serve over rice or noodles. Top with parsley. Enjoy!

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Scalloped Potatoes INGREDIENTS: 8 Yukon Gold Potatoes 5 Tbsp Butter, softened, divided 1 pint Heavy Cream ½ c Parmesan ½ c Gruyère Cheese 3 Garlic Cloves, minced or grated 4 Tbsp Thyme, chopped 3 Tbsp grated F+F Whole Nutmeg Spice 2 Tbsp Salt 1 tsp Black Pepper DIRECTIONS: 1. Thinly slice or mandolin your potatoes so they are all uniform in size, as much as possible, so they cook evenly. 2. Butter your desired baking dish with 1 tablespoon of softened butter & set aside. 3. Grate Parmesan & Gruyère cheeses & set aside. 4. Microplane or chop up the garlic & thyme. 5. Melt 4 tablespoons of butter in a large sauce pan. Stir in heavy cream. 6. Add the garlic, thyme, grated F+F Whole Nutmeg Spice, salt & pepper to the sauce pan, and whisk or stir. 7. Let simmer for 10-20 minutes, until sauce begins to reduce a bit. 8. Remove from heat & let it cool briefly. 9. Lay down half of the potato slices in a single layer, into the baking dish, slightly overlapping to cover the bottom. 10. Pour half of the heavy cream mixture over the first layer of potatoes, and cover with half of the grated cheese. 11. Lay down a second layer of potato slices, and drizzle with the remaining sauce, adding the last of the cheese on top. 12. Bake at 350°F for 30-45 minutes, until slightly browned & bubbly around the edges. Let rest for at least 15 minutes before serving. Enjoy!

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Roasted Rainbow Carrots INGREDIENTS: 6 Tbsp Butter 1-2 tsp fresh Thyme leaves 1 small Garlic Clove, chopped Juice of 1 Lemon ⅓ c F+F Small Batch Vermont Maple Syrup ½ tsp grated F+F Whole Nutmeg Spice 15 Rainbow Carrots, peeled, with stems removed Salt & pepper, to taste DIRECTIONS: 1. Melt butter a sauté pan, then slowly add in herbs. Remove from heat & add chopped garlic & lemon juice. 2. Stir in F+F Small Batch Vermont Maple Syrup & grated F+F Whole Nutmeg Spice. 3. Cut cleaned carrots into desired shape. Toss carrots in the butter mixture. 4. Arrange in a single layer on a parchment-lined baking sheet. Season with salt & pepper. 5. Roast at 375°F for 20-30 minutes. Enjoy!

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Lobster Mac & Cheese INGREDIENTS: 1 Full Lobster, uncooked, or 1 c Lobster Meat (may also buy pre-cooked lobster or frozen) 1 lb Elbow Macaroni 3 Tbsp Unsalted Butter 3 Tbsp All-Purpose Flour 2 c Whole Milk 1 c Heavy Cream ½ tsp Salt ½ tsp Pepper ⅛ tsp grated F+F Whole Nutmeg Spice 3 Tbsp F+F Truffle Parmesan + Black Garlic Seasoning 4 oz Cream Cheese, softened 12 oz White Cheddar, grated 8 oz Gruyère, grated Topping: 1 c Breadcrumbs 2 tsp F+F All Purpose Seasoning 2 Tbsp Melted Butter DIRECTIONS: 1. Prepare uncooked lobster by bringing a pot of water big enough to fit the lobster to a boil. Add lobster to the boiling water & place a lid on top. Turn the heat down to a low simmer. Cook for 15-20 minutes, or until the lobster is bright pink. 2. Remove the lobster from the water & allow it to cool. Crack open the lobster & begin to pull out the meat. Chop & set aside. 3. In a large pot, boil elbow macaroni in well-salted water until al dente. 4. In another large saucepan, melt 3 tablespoons of butter until bubbling. Add flour & whisk for 2 to 3 minutes, until combined & golden brown. 5. Slowly whisk in milk & heavy cream until smooth, adding salt, pepper, grated F+F Whole Nutmeg Spice, and F+F Truffle Parmesan + Black Garlic Seasoning. 6. Add cream cheese & mix until melted and smooth. Add cheddar & Gruyère, mixing until smooth & melted. 7. Pour melted cheese mixture onto cooked pasta. Stir to combine. 8. Toss the lobster meat in butter & add half of it to the mac and cheese mixture, reserving some to top, once the mac & cheese is out of the oven. 9. Divide into 6 to 8 lightly greased ramekins or one large casserole dish. Preheat the oven to 350°F. 10. In a separate bowl, stir together breadcrumbs and F+F All Purpose Seasoning. Add 2 tablespoons melted butter & mix well. Sprinkle breadcrumb mixture on top of the macaroni & cheese. 11. Bake at 350°F until bubbly & golden brown, approximately 20-30 minutes. 12. Top with remaining pieces of lobster meat, for added flavor & presentation. Enjoy!

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