In a few days we will have the coming of fall. Yep, a chill in the air and frost on its way. Well, for some. With the changes in the season, nutmeg and mace are the spices of the fall. These two unique spices are from plants that produce the nutmeg fruit. Mace is the lacy covering or aril that surrounds the seed. The nutmeg lies within the shell of the seed. Mace and nutmeg are native to the Moluccas, but are also cultivated in Sri Lanka, Malaysia, and the West Indies. The fruit ripens six to nine months after flowering, and is usually gathered with in falls to the ground. The outer husk is stripped off and the mace is removed, pressed flat and dried on mats. This process may take as little as two to four hours, during which time the mace retains its scarlet color. Once the mace has been removed, the seeds are dried on trays for four to six weeks until the nutmegs rattle in their outer shell. They are cracked open and the nutmegs removed, then graded according to size and quality. The sizes are graded by size as 80's or 100's and so on, according to the number in the pound. There are many uses for both of the unique spices. Southeast Asia, China and India, both spices are used sparingly. In India they are found mostly in Moghul dishes. The Arabs have long added nutmeg to mutton and lamb, but the Europeans have used nutmeg and mace most extensively in both sweet and savory dishes. The Italians enjoy nutmeg with mixed vegetable dishes, and veal. Nutmeg is widely used in honey cakes, rich fruit cake, fruit desserts, and fruit punch. Other uses of nutmeg is an ingredient in some soaps and shampoos. I personally like it as an ingredient in pumpkin bread or as a topping on a hot buttered rum drink. Fall is coming so enjoy the spice of the season. If you have a favorite use for nutmeg or mace, post it for others to enjoy.
Friday, September 17, 2010
Fall is coming...time to get out the nutmeg!
In a few days we will have the coming of fall. Yep, a chill in the air and frost on its way. Well, for some. With the changes in the season, nutmeg and mace are the spices of the fall. These two unique spices are from plants that produce the nutmeg fruit. Mace is the lacy covering or aril that surrounds the seed. The nutmeg lies within the shell of the seed. Mace and nutmeg are native to the Moluccas, but are also cultivated in Sri Lanka, Malaysia, and the West Indies. The fruit ripens six to nine months after flowering, and is usually gathered with in falls to the ground. The outer husk is stripped off and the mace is removed, pressed flat and dried on mats. This process may take as little as two to four hours, during which time the mace retains its scarlet color. Once the mace has been removed, the seeds are dried on trays for four to six weeks until the nutmegs rattle in their outer shell. They are cracked open and the nutmegs removed, then graded according to size and quality. The sizes are graded by size as 80's or 100's and so on, according to the number in the pound. There are many uses for both of the unique spices. Southeast Asia, China and India, both spices are used sparingly. In India they are found mostly in Moghul dishes. The Arabs have long added nutmeg to mutton and lamb, but the Europeans have used nutmeg and mace most extensively in both sweet and savory dishes. The Italians enjoy nutmeg with mixed vegetable dishes, and veal. Nutmeg is widely used in honey cakes, rich fruit cake, fruit desserts, and fruit punch. Other uses of nutmeg is an ingredient in some soaps and shampoos. I personally like it as an ingredient in pumpkin bread or as a topping on a hot buttered rum drink. Fall is coming so enjoy the spice of the season. If you have a favorite use for nutmeg or mace, post it for others to enjoy.
Monday, September 13, 2010
WHAT A PEACH!
Pound Cake
When I think of fresh peaches I think of a rich, moist pound cake. In Ohio, this time of year, the peaches are coming on and they are some of the best. Nothing goes better than to make a traditional pound cake and top it with fresh Ohio peaches. Here is an easy pound cake recipe.
Flour 4 cups
Baking Powder 1 teaspoon
Salt ½ teaspoon
Unsalted butter 1 pound
Granulated sugar 3 cups
Eggs 8 lightly beaten
Pure vanilla extract 2 teaspoons
Heavy cream ½ cup
Stir the dry ingredients. Position the rack in the oven to the middle of the oven. Pre-heat the oven to 325 degrees F. Butter two 9X5-inch loaf pans and line them with buttered parchment paper. Now sift the dry ingredients into a large bowl.
Making the batter. In a large mixing bowl, use an electric mixer on medium speed and beat together the butter and granulated sugar until fluffy and lightened in color. This should take about 2 minutes. Add the eggs two at a time, beating well after each addition. Mix in the vanilla. On low speed, add half of the flour mixture and m ix until incorporated. Mix in the cream until blended. Add the remaining flour mixture and mix just until a smooth batter forms. Divide the batter evenly between the prepared pans.
Bake the cakes. Bake until the top of each cake is golden and a toothpick inserted into the center comes out clean. About 1 hour. Briefly cool in the pans on a wire rack for about 20 minutes. Remove the cakes from the pans to cool completely. Dust the top of one cake with powdered sugar and slice to serve. Reserve the second cake for another time. Or if you are like our household, this just might be tomorrow’s treat. Post your favorite late summer recipe and share with others.
When I think of fresh peaches I think of a rich, moist pound cake. In Ohio, this time of year, the peaches are coming on and they are some of the best. Nothing goes better than to make a traditional pound cake and top it with fresh Ohio peaches. Here is an easy pound cake recipe.
Flour 4 cups
Baking Powder 1 teaspoon
Salt ½ teaspoon
Unsalted butter 1 pound
Granulated sugar 3 cups
Eggs 8 lightly beaten
Pure vanilla extract 2 teaspoons
Heavy cream ½ cup
Stir the dry ingredients. Position the rack in the oven to the middle of the oven. Pre-heat the oven to 325 degrees F. Butter two 9X5-inch loaf pans and line them with buttered parchment paper. Now sift the dry ingredients into a large bowl.
Making the batter. In a large mixing bowl, use an electric mixer on medium speed and beat together the butter and granulated sugar until fluffy and lightened in color. This should take about 2 minutes. Add the eggs two at a time, beating well after each addition. Mix in the vanilla. On low speed, add half of the flour mixture and m ix until incorporated. Mix in the cream until blended. Add the remaining flour mixture and mix just until a smooth batter forms. Divide the batter evenly between the prepared pans.
Bake the cakes. Bake until the top of each cake is golden and a toothpick inserted into the center comes out clean. About 1 hour. Briefly cool in the pans on a wire rack for about 20 minutes. Remove the cakes from the pans to cool completely. Dust the top of one cake with powdered sugar and slice to serve. Reserve the second cake for another time. Or if you are like our household, this just might be tomorrow’s treat. Post your favorite late summer recipe and share with others.
Friday, September 10, 2010
Eat Bran...Live Longer!
Diabetics: Eat Bran and Live Longer!
Women with type 2 diabetes might want to consider including more bran in their diet. A new study reveals those who do so have a lower risk of premature death. People with diabetes are two to three times more likely to die prematurely and develop heart disease compared to the general population. In type 2 diabetes, the body can't use insulin efficiently to break down blood sugar. Bran is found in whole grains and is rich in vitamins, minerals, and fiber. Previous research suggests high intakes of whole grains may protect against systemic inflammation and dysfunction of the cells that line the blood vessels. The study, the Nurses' Health Study including 121,700 female nurses, suggest that a potential benefit of whole grain, and particularly bran, is beneficial in the reducing of death and cardiovascular risk in diabetic patients.
This information is from the Circulation: Journal of the American Heart Association, May 2010.
Women with type 2 diabetes might want to consider including more bran in their diet. A new study reveals those who do so have a lower risk of premature death. People with diabetes are two to three times more likely to die prematurely and develop heart disease compared to the general population. In type 2 diabetes, the body can't use insulin efficiently to break down blood sugar. Bran is found in whole grains and is rich in vitamins, minerals, and fiber. Previous research suggests high intakes of whole grains may protect against systemic inflammation and dysfunction of the cells that line the blood vessels. The study, the Nurses' Health Study including 121,700 female nurses, suggest that a potential benefit of whole grain, and particularly bran, is beneficial in the reducing of death and cardiovascular risk in diabetic patients.
This information is from the Circulation: Journal of the American Heart Association, May 2010.
Monday, September 6, 2010
Let's Go Nuts!
Want to lower your cholesterol? New research shows that it may be as simple as consuming more nuts. Nuts are a whole food that have been consumed by humans throughout history and increasing the consumption of nuts as a part an otherwise prudent diet can favorably affect blood lipid levels. This can also have the potential to lower coronary heart disease risk. About 2.4 ounces of nuts a day can reduce the total cholesterol and LDL (bad) cholesterol in the blood. In most cases the HDL (good) cholesterol shows increases. The good property of nuts is the omega-3's. They thin the blood, helping it to flow more freely and prevent clots from forming and adhering to the vessel walls. Omega 3's also act as an anti-inflammatory preventing blood vessels from becoming inflamed and reducing blood flow. Walnuts are one of the many beneficial nuts that can be consumed that are high in arginine, an essential amino acid. Arginine helps to keep the inside of the blood vessels smooth while it also promotes the flexibility of the vessels increasing blood flow. The top nut and seed sources of arginine in descending order include: watermelon seeds, pumpkin seeds, peanuts, almonds, sunflower seeds, walnuts, hazelnuts, and pistachios. Want better heart health...go nuts!
Sunday, August 22, 2010
Tomato Salad That's Sure to Please!
Tomato & Roasted Red Pepper Salad
Serves 4
Preheat oven to 450 degrees. On a rimmed baking sheet, toss 3 ounces crusty bread, torn into bite-size pieces (2cups), with 2 ounces of olive oil and season with sea salt and fresh ground black pepper. Spread bread in a single layer and bake until golden brown, about 7 minutes, In a large bowl, combine 3 teaspoons oil, 2 teaspoons sherry vinegar, 1 garlic clove, minced, and 2 tablespoons coarsely chopped toasted natural almonds. Season with sea salt and pepper and stir. Add 2 medium tomatoes, cored and cut into 1/2 inch wedges, 2 roasted red bell peppers, cut into 1/2 inch strips, 1 tablespoon chopped fresh parsley leaves, and toasted bread and toss to combine.
Do you have a favorite summer time tomato recipe, post it and share.
Friday, August 20, 2010
EGG RECALL UPDATE!
The egg brands affected by the recall include: Lucerne, Albertson, Mountain Dairy, Ralph’s, Boomsma’s, Sunshine, Hillandale, Trafficanda, Farm Fresh, Shoreland, Lund, Dutch Farms, and Kemps.Eggs are packed in 6- 12- or 18-egg cartons with Julian dates ranging from 136 to 225 and plant numbers 1026, 1413, and 1946.
Dates and codes can be found stamped on the end of the egg carton. The plant number begins with the letter P and then the number. The Julian date follows the plant number, for example: P-1946 223.
Consumers should not eat the eggs and should return recalled eggs to the store where they were purchased for a full refund.
Wednesday, August 18, 2010
EGG REALL EXPANDED TO 380 MILLION
WASHINGTON (Reuters) – A nationwide recall of eggs linked to an outbreak of salmonella that has sickened hundreds of people in three U.S. states has been expanded and now covers 380 million eggs.
The eggs all came from a farm in Iowa linked to salmonella cases in California, Colorado and Minnesota over the last three months, the U.S. Food and Drug Administration (FDA) said.
Affected by the recall are eggs packaged under brand names Lucerne, Albertson, Mountain Dairy, Ralph's, Boomsma's, Sunshine, Hillandale, Trafficanda, Farm Fresh, Shoreland, Lund, Dutch Farms and Kemps.
Wright County Egg, of Galt, Iowa, expanded a nationwide recall to 380 million eggs on Wednesday from the initial recall of 228 million, the Egg Safety Center said. Salmonella outbreaks nationwide have increased fourfold since May, sparking an investigation of the foodborne illness in 13 states, said the FDA. No deaths have been reported.
State and local officials were investigating salmonella cases in Arizona, California, Colorado, Connecticut, Massachusetts, Maryland, Minnesota, North Carolina, Nevada, Oregon, Pennsylvania, Tennessee and Texas, the FDA said.
Are we really safe? What needs to be done to improve consumer safety? Post your comments.
The eggs all came from a farm in Iowa linked to salmonella cases in California, Colorado and Minnesota over the last three months, the U.S. Food and Drug Administration (FDA) said.
Affected by the recall are eggs packaged under brand names Lucerne, Albertson, Mountain Dairy, Ralph's, Boomsma's, Sunshine, Hillandale, Trafficanda, Farm Fresh, Shoreland, Lund, Dutch Farms and Kemps.
Wright County Egg, of Galt, Iowa, expanded a nationwide recall to 380 million eggs on Wednesday from the initial recall of 228 million, the Egg Safety Center said. Salmonella outbreaks nationwide have increased fourfold since May, sparking an investigation of the foodborne illness in 13 states, said the FDA. No deaths have been reported.
State and local officials were investigating salmonella cases in Arizona, California, Colorado, Connecticut, Massachusetts, Maryland, Minnesota, North Carolina, Nevada, Oregon, Pennsylvania, Tennessee and Texas, the FDA said.
Are we really safe? What needs to be done to improve consumer safety? Post your comments.
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