Our upcoming December 2011/January 2012 issue features a handful of warming nutmeg recipes for the winter kitchen. But we always have more ideas than will fit in the pages of each print issue! So here are two bonus recipes that are a cinch to make. Grind your own spice blends for fabulously fresh flavor.
To flavor cakes, cookies and pastries, add 2 teaspoons per cup of flour to the dry ingredients. Fruitcakes, pies and rich, sweet foods can handle up to double that amount. Simply grind the spices, and stir to combine.
4 tsp cinnamon シナモン 小さじ4
4 tsp coriander seed コリアンダーシード 小さじ4
1/2 tsp nutmeg ナツメグ 小さじ1/2
1/2 tsp allspice オールスパイス 小さじ1/2
1/2 tsp ginger ショウガ 小さじ1/2
1/4 tsp cloves クローブ 小さじ 1/4
1/4 tsp green cardamom seeds 緑のカルダモン種子粒 小さじ1/4
Quatre Épices 4つのスパイス
Traditionally used with rich meats, such as wild game or beef cooked in red wine, and when curing meats for charcuterie, this ancient French blend of “four spices” is also tasty in place of regular pepper as a finishing seasoning. For best results, use freshly ground spices.
Combine 1 can (11-ounce) of mandarin oranges (drained), 2 cups of diced apples, 2 sliced bananas and 1/2 cup sliced persimmons with 1/4 cup chopped black walnuts. Blend 1/2 cup salad dressing with 1/4 cup whipped cream and 1 teaspoon sugar. Pour this combination over the fruit and mix well. Chili the salad before serving. Serves four.
2 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 cup persimmon pulp 1 cup sugar 1/2 cup milk 2 eggs 1 /4 cup softened butter or margarine 1 cup chopped nuts (optional)
Sift together the first six ingredients. Combine the persimmon, sugar, milk and eggs, add the flour mixture and the softened butter and mix until the dough is well blended. Stir in the nuts. Spread the batter in a well-greased loaf pan (9" X 5" X 3") and bake it at 350° for 45 minutes or until done. This bread freezes well.
1 cup flour 1/2 teaspoon cinnamon or nutmeg 1/2 teaspoon salt 1/4 teaspoon baking soda 1 teaspoon baking powder 1 cup sugar 1 egg 1/2 stick margarine, melted 1-1/2 cups milk 3/4 cup persimmon pulp
Sift together the first four ingredients. Combine the sugar, egg, margarine, milk and persimmon. Slowly add the flour mixture and blend everything together. (It's best to do this with an electric mixer at medium speed, since the mixture tends to be lumpy when beaten by hand.) Pour the batter into a wellgreased 8" X 8" pan and bake it one hour at 350°. Don't worry if the pudding falls . . . it often does, and tastes even better that way. This dish freezes well.
PERSIMMON DROP COOKIES
1 cup melted butter or margarine 1 cup brown sugar 2 eggs 1 cup persimmon pulp 2 cups flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon cloves or nutmeg 1/2 cup chopped nuts (optional)
Cream together the butter, brown sugar, eggs and persimmon. Gradually add the dry ingredients, mix until well blended and stir in the nuts. Drop the batter by teaspoonfuls on lightly greased cookie sheets and bake each batch 10 minutes at 350°. Yield: approximately four dozen cookies. (Note that occasionally—after a dry growing season—the persimmon pulp will lack moisture. In that case, add 1/4 cup milk to this recipe.)
PERSIMMON BLACK WALNUT CAKE (ONE LAYER)
3/4 cup sugar pinch of ground cloves 1 cup plus 6 tablespoons cake flour 3 tablespoons melted margarine 2/3 teaspoon baking powder 1/2 cup milk 2/3 teaspoon baking soda 1/2 cup persimmon pulp 1/2 teaspoon salt 1 egg 1/2 teaspoon cinnamon 1/4 cup chopped black walnuts Combine the dry ingredients, add the margarine, milk and persimmon pulp and blend well by hand or with a mixer. Add the egg, mix again and stir in the black walnuts. Pour the batter into a well-greased 8" X 8" pan and bake it at 350° for 35 minutes or until done. When the cake is cool, frost it with burnt-sugar icing or some other favorite . . . or serve it with a lemon sauce or similar topping