{"id":22450,"date":"2021-12-10T14:11:44","date_gmt":"2021-12-10T19:11:44","guid":{"rendered":"https:\/\/acornabbey.com\/blog\/?p=22450"},"modified":"2021-12-10T14:12:23","modified_gmt":"2021-12-10T19:12:23","slug":"that-nutmeg-time-of-year","status":"publish","type":"post","link":"https:\/\/acornabbey.com\/blog\/?p=22450","title":{"rendered":"That nutmeg time of year"},"content":{"rendered":"
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Nutmeg shortbread<\/em><\/center><\/p>\n
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If obliged to name my favorite spice, I’m pretty sure I would say nutmug. Everyone likes cinnamon. But there’s a kind of magic in nutmeg that no other spice can match, especially during the winter holidays.<\/p>\n

My nutmeg shortcake was less than perfect. I used this recipe<\/a>. Though the egg yolk makes the dough easier to deal with, I can’t say that the egg yolk improved either the texture or the flavor of the shortbread. The shortbread doesn’t melt<\/em> when you bite it, the same way proper Scottish shortbread does. The egg makes a sturdier shortbread, still very good, though. Also, I only have unbleached bread flour, which may not be the best choice of flour for shortbread.<\/p>\n

I buy eggnog once a year. Maybe this year I’ll buy it twice. It occurred to me that eggnog, if poured into an ice cream maker, would make a very nice ice cream without all the fuss required for making proper ice cream from scratch.<\/p>\n

Mace is made from a different part of the nutmeg seed, and it’s nutmeg’s milder cousin. I usually use mace for dishes that aren’t sweet, and nutmeg for dishes that are. Year-round, if you can afford the calories, nutmeg-banana smoothies are fantastic.<\/p>\n

Nutmeg grows in hot climates and thus would not have arrived in Europe until ships were capable of opening the spice routes. I can only imagine how much those spices cheered up European cooking, starting around the time of Elizabeth I.<\/p>\n

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Eggnog, from Whole Foods<\/em><\/center><\/p>\n
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Tomato-leek soup with coconut milk, seasoned with mace (and pepper)<\/em><\/center><\/p>\n","protected":false},"excerpt":{"rendered":"

Nutmeg shortbread If obliged to name my favorite spice, I’m pretty sure I would say nutmug. Everyone likes cinnamon. But there’s a kind of magic in nutmeg that no other spice can match, especially during the winter holidays. My nutmeg shortcake was less than perfect. I used this recipe. Though the egg yolk makes the … Continue reading “That nutmeg time of year”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-22450","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/22450","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=22450"}],"version-history":[{"count":10,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/22450\/revisions"}],"predecessor-version":[{"id":22463,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/22450\/revisions\/22463"}],"wp:attachment":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22450"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22450"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22450"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}