Nutmeg Recipes

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Saffron Pumpkin Soup Served in Mini Pumpkin Bowls Recipe

I remember having a delicious velouté de potiron au safran in a French restaurant back when I was still living in Paris. I remembered it had a very nice earthy flavor of pumpkin, chanterelles, walnuts and saffron. The flavors are perfect for Thanksgiving, and given the season, I thought I'd try to recreate it.

I roasted the pumpkin to enhance and accentuate the sweetness without overpowering the soup. Instead of using potatoes as a thickening agent as I normally do, I decided to add pan-fried plantains to complement the sweetness of the pumpkin.

To match the elegant flavors of the soup, I created bowls out of mini-pumpkins for serving. The final result was as visually appealing as it was delicious, and met with a round of "oohs" and "ahs" when I brought it to the dinner table. It's a great first course, and best of all, there aren't any plates to wash when everyone's done!

Veloute de potiron au safran


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Pumpkin Oatmeal Smoothie Recipe

Pumpkin Oatmeal Smoothie

10.26.09 by Jackie

Recently I made a pumpkin spice latte and it got me thinking about other drinks that I could make using this Fall flavor. The girls love smoothies, so it seemed like an obvious choice.

I combined some pumpkin purée with traditional pumpkin pie spices such as nutmeg and cinnamon to form the base of the smoothie. Maple syrup and brown sugar provide the sweetness, and oatmeal helps to thicken the drink and provide texture. No bananas here.

If you're looking for a healthy alternative to gorging on slices of pumpkin pie, this smoothie fits the bill.  It has the same flavor but with fewer calories and more nutrition. If that's not your goal, you could always throw in a scoop of ice cream and make a milkshake...


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Pumpkin Spice Latte Recipe

Pumpkin Spice Latte

10.22.09 by Jackie

What's the cure for a chilly Fall afternoon? A pumpkin spice latte. I decided to make some today because the girls have the week off from school and they really wanted to cook. They wanted to make a pumpkin pie, but I thought it would be fun to take our pumpkin pie recipe and turn it into a drink.

I've had pumpkin spice lattes in the past that really only have nutmeg and cinnamon. I made ours with real pumpkin purée, and I sweetened the latte with condensed milk, as I do for cà phê sữa nóng (Vietnamese-style coffee).

It was such a hit. I served the latte in tall glasses, and as quickly as I poured it, the girls drank it. Sunny actually took to drinking it directly from the saucepan!

There's definitely going to be a big pot of pumpkin spice latte on the table for Thanksgiving. If you try it, I bet it'll be on your table as well.


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Garam Masala Spice Mix Recipe Recipe

Garam Masala Spice Mix Recipe

06.11.09 by Jackie

Garam Masala is often used in Indian cooking. It's a blend of several Indian spices like cumin, cinnamon and turmeric. It takes a little time but it's so worth it. The result is so much more fragrant than the store-bought jars. It is used in a variety of Indian dishes, such as Tandoori chicken, palak paneer, dahls (lentils) and my Tandoori glazed roasted white seabass.

Masala in Urdu means "paste" and garam means "hot", and oh boy, believe me, it's full of spices!


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Gorgonzola Cheese Souffle Recipe

Gorgonzola Cheese Souffle

04.04.09 by Jackie

A cheese soufflé is basically a roux folded with egg whites. A roux is a combination of cooked butter, flour and milk. It's the same preparation used for making a bechamel sauce in the Le Mac and cheese recipe. The addition of the gorgonzola cheese is a way for me to cover the "egg-y" smell for the vegetarians in my house.

Gorgonzola cheese soufflés are a perfect meal served with an arugula salad. It's a healthy way to have a light lunch and finish with a much heavier dessert. Fancy some tiramisu parfait afterwards?


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