Recipes from Cooking with Doyle Moore on Focus 580

February 2, 2005:  Recipes with Nutmeg

RHUBARB TART

• 125 grams flour

• 50 g sugar

• 1 egg yolk

• 65 g butter (cold)

• Sprinkle of salt

• 70 g breadcrumbs

• 60 g butter

• 100 g sugar

• ¼ tsp nutmeg

• 500 g rhubarb

• 200 g flour

• 100 g sugar

• ¼ tsp nutmeg

• 150 g butter

Mix first 5 ingredients and knead into dough. Next, to make filling, melt butter, add breadcrumbs and roast; add half of the sugar and nutmeg; cut rhubarb in pieces and add the rest of the sugar.  To make the streusel mix last 4 ingredients.

Use a tart form and spread out kneaded dough; first add the roasted breadcrumbs, then the rhubarb and sprinkle the streusel on top.

Bake at 400° F 15 minutes on the bottom tray of the oven and another 10 minutes on the upper one.

SPECULAAS

• 400 grams sugar

• 700 g flour

• 2 eggs

• 250 g butter

• ¼ L milk

• 1 tsp cinnamon

• ½ tsp nutmeg

• 8 g potash or 2 tbsp baking powder

Mix all ingredients; use special forms (“Molds”) if you have, (some traditional molds are available online at http://www.houseonthehill.net/); otherwise use normal cookie forms.  Bake at 375° F 10 to 25 minutes or until they start getting dark.

GUINNESS STOUT GINGER CAKE

• 1 C Guinness stout

• 1 C molasses

• ½ TBS baking soda

• 3 large eggs

• ½ C granulated sugar

• ½ C firmly packed dark brown sugar

• ¾ C grape seed or vegetable oil

• 2 C all-purpose flour

• 2 TBS ground ginger

• 1 ½ tsp baking powder

• ¾ tsp ground cinnamon

• ¼ tsp ground cloves

• ¼ tsp freshly grated nutmeg

• 18 tsp ground cardamom

• 1 TBS grated, peeled fresh gingerroot

Preheat oven to 350°F. Butter a 9X 5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment. Alternatively, butter and flour a 6-cup Bundt pan.

In a large saucepan over high heat, combine the stout and molasses and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.

Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.

In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.

Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the fresh ginger and stir to combine.

Pour the batter into the loaf pan and bake for 1 hour, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done, or the center may fall slightly. Transfer to a wire rack to cool.

Makes 8 servings.

HERMITS

• 4 C flour

• 1 tsp baking soda

• 1 ½ tsp nutmeg

• ½ tsp salt

• 2 C brown sugar

• 1 C soft butter

• 4 eggs

• ¼ C milk

• 2 C seedless raisins

• 1 C chopped nuts

Grind together first 4 ingredients and set aside.  Cream sugar and butter and then beat in eggs. Add flour mixture alternately with milk. Add raisins and nuts. Drop from teaspoon 1½ in apart and add raisin on top if desired. Bake 375° F for 15 minutes.

PANCAKES

• Matzoh meal

• Eggs

• Sugar

• Salt

• Oil

Whisk ingredients together and pour into hot greased pan.

EGGPLANT SAUSAGE/ CASSEROLE

• Black Olives

• Tomatoes

• Tomato Paste

• Garlic

• Onions

• Italian Sausage (1 lb) removed from casings or Hot Sausage

Mix first 6 ingredients in pan.

White sauce

• 4 Tbsp butter

• 4 Tbsp flour

• 2 cups milk

Cut and fry eggplant. Layer eggplant on top of pasta, then on top of meat.  On top add 1 C. Mozzarella and ½ C parmesan. Bake 30 minutes at 375° F.

OTHER USES OF NUTMEG 

You can use nutmeg on green beans, cauliflower, spinach and mashed potatoes.