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.

Easy Uses:

  • 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!


Walnut + Nutmeg Bundt Cake 

1 vanilla cake mix 
2 eggs 
½ cup sour cream 
1 cup water or milk 
1 TSP of cinnamon 
1 TBSP of grated F+F Whole Nutmeg Spice
Juice and zest of one orange 

1 ½ Cups powdered sugar 
2 TBSP orange juice and zest
2-3 TBSP milk 

1.	Preheat the oven to 350°F and begin to grease your bundt pan.
2.	Place your cake mix into a mixing bowl with two eggs, sour cream, water or milk, cinnamon, nutmeg and the juice of one orange. 
3.	Stir until combined and pour into your greased bundt pan.
4.	Place in the oven and bake until the cake has set completely, about 45 minutes. 
5.	While the cake bakes, make the glaze. 
6.	Combine powdered sugar with the orange juice and mix until it is absorbed. Slowly add in the remaining milk until you have reached a desired glaze consistency.
7.	Once the cake has cooled, pour the glaze completely over the Bundt cake and serve.


Chocolate Chip Pumpkin Cake Cookies

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 8 cookies

1 ½ cup of canned pumpkin 
¼ cup Pumpkin honey butter 
1 large egg 
½ cup unsalted butter
1 cup brown sugar
1 ¼ cup all-purpose flour
2 TBL pumpkin spice seasoning
1 TS Nutmeg 
1 TBL Fresh ginger 
2 TS salt 
1 ½ TSP baking powder
1 cup of chopped chocolate chunks – 60% cocoa suggested but milk chocolate is OK

1. In a stand mixer, cream the butter and sugar together on medium speed with vanilla until it is fluffy and pale white.
2. Add in the honey butter and whip in the egg. Scraping bowl in-between and after if needed.
3. Mix all dry ingredients together (flour, pumpkin spice seasoning, baking powder, nutmeg and salt),    whisking together so everything is evenly distributed.
4. Slowly add in the dry ingredients into the mixing bowl containing the butter and sugar mixture.
5. Add in the canned pumpkin and mix until incorporated. Scrape down the sides to make sure everything     is incorporated.
6. Add in the chopped chocolate just until combined.
7. The dough will be wet and will spread a bit if not chilled before using, allow the dough to rest in fridge for an hour or overnight for tighter formed cookies.
8. Scoop  the dough into 2 TBL size balls and place onto a lined sheet tray and bake at 350 degrees for 12-15 minutes, they should puff up a bit but will not brown much.
9. Let rest for 5 minutes.


Gruyere + Nutmeg Biscuits

4 cups of Flour
2 TBL of Salt
1 TS of black pepper 
1 cup gruyere cheese + 1 cup for topping  
4 sprigs of thyme picked
1 TBL grated fresh nutmeg  
1 ½C Buttermilk or whole milk
14 TBL Butter, lard or shortening 
2 TBL Baking powder 
1 TBL Maple syrup 

1.	Place butter in the freezer while you prep the dry ingredients 
2.	Measure all dry ingredients together and whisk together until it is all evenly incorporated. 
3.	Grate the gruyere cheese and set aside. Grate frozen butter and keep cold if not using immediately. 
4.	Add grated butter and ½ the gruyere cheese into your dry mix bowl. Mix until its crumbled and 
	incorporated throughout the flour, should be about the size of a dime or smaller.
5.	Slowly add in the buttermilk and maple syrup 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 about ¼- ½  inch thick, cut out rounds or desired shapes. 
8.	Place on a baking sheet with lined parchment and top biscuits with reserved extra cheese.
9.	Bake at 350 for 10-15 minutes, until lightly brown and cheese is gooey, melted and a little crispy around 
	the edges.


Holiday Nuts

¾ teaspoon cayenne pepper
¾ teaspoon ground cumin
1 tablespoon cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1 cup sugar
4 egg whites
1/2  cup maple syrup 
1 tablespoon water
6 cups raw, unsalted nuts such as walnuts, pecans, 
almonds cashews, macadamias, pistachios
4 TBL of chopped Rosemary
3 TBL of microplaned fresh nutmeg 

1.	Preheat oven to 350 degrees. Line a half sheet pan with parchment paper and set aside. 
2.	In a medium mixing bowl, combine the sugar, cayenne, cumin, cinnamon, ginger and salt until well 
3.	In a large bowl whisk the egg whites and water together until very frothy and foamy.
4.	Add the nuts and toss with a large rubber spatula to coat completely with egg wash. 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 1/2 to 1 cup of nuts and toss again until 
	well coated.
5.	Add spice blend and herbs and toss to coat nuts completely with the spatula.  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 the sheet pan.  Bake for 10 minutes then stir or flip the nuts and 
	re-spread them into a single layer again. Bake an additional 10 minutes until nuts are toasted, fragrant 
	and crisp. Cool on the sheet pan. Nuts will get crisper as they cool.
7.	Store in an airtight container.


Nuthattan Cocktail

1 egg white
2 ounce bourbon 
1 TSP extra fine sugar 
1 TSP triple sec/ orange liqueur 
½ -1 TSP Freshly grated nutmeg on top 

1.	Place egg white, sugar, orange liqueur and bourbon in a cocktail shaker with ice. 
2.	Pour over ice cubes and grate fresh nutmeg on top and enjoy!


Nutmeg + Date + Oat  Muffins

1 cup flour 
1 cup oats 
¼ cup white sugar
3 TBL maple syrup  
2 TS of vanilla
2 eggs 
½ cup buttermilk 
1/3 cup melted butter 
2 TS baking powder 
½ TS salt 
1 TBL nutmeg
1 TBL fresh Ginger 

Muffin Topping: 
1 TBL Nutmeg 
¼ cup White sugar
¼ cup Brown sugar 

1.	Whisk all dry ingredients together including spices in a bowl, set aside. 
2.	Chop up dates and set aside, mix muffin topping sugars and spices and set aside as well.
3.	Melt butter and let cool for a minute or so. While cooling, whisk together eggs, sugar, and vanilla in a 
	separate bowl. 
4.	Mix cinnamon, nutmeg, white sugar in a bowl and set aside for topping muffins. 
5.	When butter has cooled, Mix into wet ingredients bowl.
6.	Slowly combine the wet into the dry, adding buttermilk last.
7.	Mix batter just until combined and scoop into muffin tins lines with a muffin liner.
8.	Top muffins with cinnamon sugar mix and place in oven. 
9.	Bake at 350 for 20 minutes. 


Swedish Nutmeg Meatballs

½ pound Ground beef
½ pound Ground pork 
6 pieces of white bread – small diced and crust removed 
1 small diced yellow onion 
½ cup Panko or breadcrumbs
2 TBL Brown Mustard 
2 Eggs
1 Tablespoon Worcestershire sauce
1 whole Lemon zest 
1 whole orange zest 
3 Garlic cloves  
¼ cup sour cream 
2 TBL salt
1 TBL pepper 
3-4 TBL of Parsley for garnish 

1 cup Heavy cream 
2 TBL Butter 
3 TBL Nutmeg 
½ cup Sour cream 
½ cup parmesan 
Lemon juice 
Salt and pepper to taste

1.	Mix ground meat into one large mixing bowl.
2.	Add in eggs, panko, mustard, Worcestershire sauce, zest of lemon an orange.
3.	Chop up onion and sauté on stove top with some olive oil and the chopped or micro planed garlic. 
4.	Once lightly sautéed until translucent, set aside to cool and eventually add to the meat mixture bowl.
5.	Chop up white bread, removing crust while onion cools. Can also tear into small tiny pieces. Then incorporate this into 
	the meatball mixture by hand. 
6.	Add onions once cooled and mix the meat mixture well making sure everything is combined and evenly distributed. 
7.	Scoop into tablespoon size balls, let firm up in the fridge before baking or frying (about 30 minutes) 
8.	If frying, place ¼ deep inch of canola or avocado oil in a medium size sauté pan with a lip. Bring oil to 350 degrees. Once oil 
	is to temp, add in meatballs, slowly flipping so it browns on each side. 
9.	If baking, turn the oven onto to 400 degrees and place meatballs on a lined sheet tray with a wire rack and foil to catch any 
	drippings. Bake for 20 minutes.
10.	While meatballs cool or bake, begin making the sauce on the stove top.
11.	Add heavy creamy and butter to a sauce pan, reduce liquid until it begins to thicken by simmering gently.
12.	Once the cream and butter have reduced by about ¼ of a cup, whisk in sour cream, nutmeg, salt and pepper. 
13.	Finally remove from heat (it should be cool to touch) and add in the parmesan and the juice of ½ of a lemon.
14.	 Add back the meatballs and return to heat to simmer for another 5-10 minutes. 
15.	Top with parsley and enjoy! 


Scallop Potatoes

8 yukon gold potatoes
1 pint of Heavy cream
½ cup parmesan
½ cup gruyere cheese 
½ stick of Butter (5 TBL of butter) plus more for lining the 
baking dish 
3 TBL Nutmeg 
4 TBL of chopped thyme 
3 cloves of Garlic 
2 TBL salt
1 TS of black pepper 

1.	Thinly slice or mandolin your potatoes so they are all uniform in size as much as possible, this helps them 
	cook evenly.
2.	Butter your desired baking dish with softened butter and set aside.
3.	Grate parmesan and gruyere cheese, set aside to layer in when assembling. 
4.	Micro plane or chop up the garlic and herbs. 
5.	Place heavy cream in a sauce pot large, leaving enough room to fit the thinly sliced potatoes in later. 
6.	Add in the chopped garlic, herbs and seasoning to the heavy cream sauce pot.
7.	Add potatoes to the same sauce pot and begin to bring the heavy cream mixture to a simmer until it begins 
	to reduce a bit. Let simmer for 10-20 minutes. 
8.	Remove from heat and let everything cool briefly before layering potatoes in the buttered baking dish.
9.	Evenly layer the potato slices, overlapping when needed but keeping a single layer as much as possible.
10.	Alternate the layers of potatoes with the grated parmesan and gruyere cheese.
11.	Once the baking dish is full, pour in the heavy cream from the sauce pot. 
12.	Bake at 350 for 30-45 minutes, until desired browning and bubbly around all the edges. Let rest for at least 
	15 minutes before cutting into. 


Roasted Rainbow Carrots

15 Rainbow Carrots  
1 small bunch of Thyme (1-2 teaspoon)
Juice of 1 Lemon
6 tablespoon Butter  
1/3 cup F+F Small Batch Vermont Maple Syrup 
½ teaspoon F+F Whole Nutmeg 

1.	Melt butter in a microwave or in a sauté pan and slowly add in herbs once the butter is melted. 
	Remove from heat and add chopped garlic.
2.	Mix melted butter mixture into maple syrup and grated Nutmeg.
3.	Toss carrots in Maple Syrup and butter mixture. Season with salt and pepper.
4.	Roast at 375°F for 20-30 minutes.


Lobster Mac & Cheese

1 pound Elbow Macaroni
3 tablespoon Unsalted Butter (plus more for bread crumbs)
3 tablespoon All-Purpose Flour
2 cups Whole Milk
1 cup Heavy Cream
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/8 teaspoon F+F Whole Nutmeg
4 ounces Cream Cheese—softened to room temp
12 ounces grated White Cheddar
8 ounces Gruyere grated
3 tablespoon F+F Truffle Parmesan + Black Garlic Seasoning
2 teaspoon F+F All Purpose Seasoning
1 full lobster uncooked  or 1 cup of lobster meat 
(may also buy pre cooked lobster or frozen) 
Bread crumbs for topping 

1.	Prepare the lobster meat by bringing a pot of water, big enough to fit the lobster, to a boil.
2.	Once boiling, add the lobster to the water and 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.
3.	Remove the lobster from the water and allow it to cool. Crack open the lobster and begin to pull out the meat, chop, and set aside.
4.	In a large pot, boil pasta in well-salted water until al dente.
5.	In a large saucepan, melt butter until bubbling. Add in flour and whisk for 2 to 3 minutes until combined and golden brown.
6.	Slowly whisk in milk and heavy cream until smooth, adding salt, pepper, F+F Whole Nutmeg, 
	and F+F Truffle Parmesan + Black Garlic Seasoning.
7.	Add cream cheese and mix until melted and smooth. Add other cheese and repeat mixing until smooth and melted.
8.	Pour melted cheese mixture into cooked pasta. Stir to combine.
9.	Toss the lobster meat in butter and add half of it to the mac and cheese mixture, reserving some to top once the 
	mac and cheese is out of the oven.
10.	Place in individual servings or in a casserole dish.
11.	Mix bread crumbs with a small amount of melted butter and F+F All Purpose Seasoning, then sprinkle on top of the 
	macaroni and cheese.
12.	Bake at 350 degrees Fahrenheit until bubbly and golden brown, approximately 30 minutes.
13.	Top with remaining pieces of lobster meat for added flavor and presentation.


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