NUTMEG

NUTMEG is known to have been a prized and costly spice in European medieval cuisine as a flavoring, medicinal, and preservative agent. Nutmeg is one of the two spices – the other being mace – derived from several species of trees in the genus Myrstica.  Nutmeg and mace have similar sensory qualities, with nutmeg having a slightly sweeter and mace a more delicate flavor. Mace is often preferred in light dishes for the bright orange, saffron-like hue it imparts. Nutmeg is used for flavoring many dishes, usually in ground or grated form, and is best grated fresh in a nutmeg grater.

PINCH OF WISDOM: Much like nutmeg. a person’s eternal destiny is a “prized and costly” possession. Our desire for this eternal life flavors our day to day living. Substitutes are often found in the search for the costly possession of eternal life, but only Jesus and his death on the cross is the true spice of life.

TASTE OF SCRIPTURE: John 11:25-26
 Jesus said to her, "I am the resurrection and the life. He who believes in me will live, even though he dies; and whoever lives and believes in me will never die. Do you believe this?" (NIV)

http://www.delish.com/recipes/cooking-recipes/nutmeg-recipes    Link to 30 nutmeg recipes 

PUMPKIN PIE  

Ingredients

1 pie shel l (unbaked)

Filling:

            1 cup(s) (packed) brown sugar

            2 teaspoon(s) ground cinnamon

            1 teaspoon(s) ground ginger

            1/4 teaspoon(s) ground nutmeg

            1/4 teaspoon(s) salt

            1 pinch(s) ground cloves

            2 large eggs, lightly beaten

            1 can(s) (16-ounce) solid-pack pumpkin

            1 can(s) (12-ounce) evaporated milk

            3 tablespoon(s) molasses

Pumpkin-Seed Brittle:

            1/4 cup(s) granulated sugar

            2 tablespoon(s) water

            1/4 cup(s) unsalted pumpkin seeds

Maple Whipped Cream:

            1 cup(s) heavy cream

            1/4 cup(s) pure maple syrup

            2 tablespoon(s) confectioners’ sugar

1.              Filling: In a large bowl, mix together brown sugar, cinnamon, ginger, nutmeg, salt, and cloves, breaking up any lumps of brown sugar. Add eggs and pumpkin and whisk until smooth. Add milk and molasses. Stir until well blended. Pour filling into pie shell. Bake 45 to 55 minutes, or until filling is just set. Cover edge of pie after 20 minutes if crust is overbrowning. Let cool completely on wire rack. Serve at room temperature, or refrigerate to serve cold.

2.              Pumpkin-Seed Brittle: Line a baking sheet with foil; butter foil. In a saucepan, cook sugar and water over medium heat, swirling pan occasionally, until sugar melts and syrup is amber-colored. Stir in pumpkin seeds; cook 1 minute, stirring. Immediately pour mixture onto prepared baking sheet, spreading with a fork; cool completely. Break into pieces.

3.              Maple Whipped Cream: In a bowl, with an electric mixer on high speed, beat cream, maple syrup, and confectioners’ sugar until soft peaks form.

4.              Garnish pie with whipped cream and brittle.