We all enjoy the spicy taste of NUTMEG in Autumn and Winter cookies and desserts but don't forget how useful this ingredient is in other dishes.
Nutmeg can be used in the egg batter (custard) component of quiches, cheesey pies, or in many white (Bechamel)/cheese sauces, also! I was taught years ago that the spice brings out the flavor of the cheese in ever-so-subtle ways.
The Toasted Almond (Kahlua, amaretto, and cream)and traditional Holiday Eggnog can benefit from a quick sprinkling of Nutmeg prior to serving.
When using nutmeg, please remember: a little goes a long way (less than an 1/8 of a teaspoonful for an 8-inch quiche is just enough.
Fresh nutmeg is best (but challenging to grate). Your Innkeeper recommends sticking to a good quality, already-grated version for convenience.
Hope you give this potent spice its due validation in your next kitchen endeavor.
Your Innkeeper, Keith
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