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Posts Tagged ‘nutmeg’

by Caitlin Saniga

Gingerbread lattes

Gingerbread lattes are the ultimate indulgence, and my recipe doesn’t cut them any slack. If you don’t have or can’t find whole spices for every ingredient listed, don’t worry. Pinches of ground spices can be substituted. If you don’t have an espresso machine, use instant espresso and try steaming milk on the stove (YouTube has some great demos).


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by Caitlin Saniga

Chai spice palmiers

Chai spice palmiers: part pastry, part cookie, part candy, part addiction problem.

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by Sarah Steimer

Plum coffee cake

This coffee cake was one of my favorite recent baking projects. It was fairly simple to make and the plums were fantastic. I actually enjoyed it with a few extra fresh plum slices on the side.

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by Caitlin Saniga

I'm always on the hunt for new sweet potato toppings, and these ingredients really hit the spot.

I’m always on the hunt for new sweet potato toppings, and these ingredients really hit the spot.

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by Caitlin Saniga

Lemon-pepper popovers with nutmeg and parlsey

I’m so thankful, time and again, for the therapeutic powers that cooking has. Whatever emotion you’re feeling, the process of cooking something demands a certain focus. I made these popovers on Friday night, when I was feeling a bit lonely. (Joel moved to Rhode Island last week for a new job, so our new adventure is the long-distance relationship.) I needed a project to distract me from my thoughts. So popovers it was. If you’ve never had popovers, know that they’re not muffins, like their shape might suggest. They’re more along the lines of airy, eggy biscuits with buttery, crispy exteriors. They puff up out of the muffin pan to practically double in size, and they’re best served warm, of course. Anyway, I let myself get into a bit of a cooking daze on Friday night: Grate the nutmeg, zest the lemon, grind the pepper, chop the parsley. Mix the dry ingredients, then the wet, then combine. Add some melted butter. These are all familiar steps that when strung together form their own tempo. After the muffin pan went into the oven, I watched for awhile as the bubbling butter in each cup pushed up the batter. I must have let my eyelids close because I awoke to the sound of the timer going off, with my temple pressed against the glass door. And there they were, sizzling in pools of butter, the popovers were like unsteady giants in their muffin cups. I didn’t let them cool long before taking a bite. You’ll have to taste for yourself to know: I forgot about feeling lonely.

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by Caitlin Saniga

Sauteed cucumbers with butter and herbs

Who would ever have imagined warm cucumbers could be tasty? Sauteing them in butter softens and sweetens them, and the nutmeg and parsley keep the flavors fresh.


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by Sarah Steimer

I’ll admit to two issues I had with this pie: the middle sunk in and the apple filling was a little mushier than I had intended. Luckily, neither problem affects how delicious this pie is. To avoid a sinking crust, I should have used my handy little pie bird. The mushiness, however, is sometimes unavoidable because it depends so heavily on the apples themselves, which you have little control over.

Follow this recipe for the cheddar crust (I previously used it to make a blueberry pie — I love it).

For the filling:

  • about 6 Granny Smith apples, or other good pie apples such as Cortland (may need to increase the number), cut into 1/4-inch wedges
  • 1/4 cup good-quality honey
  • 1/2 cup flour
  • 2 teaspoons lemon juice
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 egg, beaten

Combine all ingredients in a bowl.

Cut the refrigerated dough in half. Roll the one half into a 13-inch circle. Place the circle into a 10-inch pie dish, allowing the dough to sink into shape, and refrigerate. Roll out the second half of the dough into another circle and place onto a piece of wax or parchment paper. Lay flat in the refrigerator. Both should be chilled for about 30 minutes.

A little sunken, but still a really beautiful pie. There’s not a whole lot that looks prettier to me than a big, fresh pie sitting on a kitchen tea towel. Guess who’s already looking forward to her holiday diet?

When ready, remove the dough from the refrigerator and let sit for a few minutes so they’re a little easier to work with — if the crusts are too hard, the top will break when you try to lay it over the apple mound. When ready, spoon the apples into the bottom pie crust (if you’re using a pie bird, put it in now!). Cover with the top crust and press the edges together to seal. Cut off any excess dough at the edges and crimp (optional). Cut a few slits into the top of the crust so the pie may vent.

Place the pie in the freezer for another 30 minutes. Remove and brush the pie with the egg, being sure not to leave any puddles of egg on the crust.

Bake at 425 for 10 minutes. Reduce the oven to 350 and bake for 45 minutes, until golden brown. Tent the pie with foil and bake for another 45 minutes, or until the juices are bubbling.

Let cool for at least an hour and a half before serving.

*This month we’re featuring classic pies that would be a great dessert at any Thanksgiving table. For the full list of pies, click here.

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