Nutmeg Sauce Food

CHRISTMAS PUDDING WITH NUTMEG SAUCE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, milk and molasses. Combine flour, baking powder, baking soda and spices; gradually add to creamed mixture. Stir in apple, raisins, cherries and dates., Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a deep kettle. Add 1 in. of boiling water to kettle; cover and boil gently until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours, replacing water as needed. Let stand 5 minutes before unmolding., In a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in butter and nutmeg. Unmold pudding onto a serving plate; cut into wedges. Serve warm with sauce.

NUTMEG VANILLA SAUCE

Steps:

• Heat the milk, nutmeg, and vanilla in a saucepan over medium heat, whisking occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes.
• In a bowl, whisk together the egg yolks and sugar. In a thin stream, whisk the cream mixture into the egg yolk mixture. Pour the egg-cream mixture back into the saucepan.
• Heat over medium heat, stirring constantly with a wooden spoon to 180 degrees F. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat and pour it though a fine-meshed strainer into a container in an ice bath to cool. Keep chilled and serve cold.

BECHAMEL SAUCE

Steps:

• Scald the milk in a heavy saucepan over medium heat. Keep it warm over very low heat.
• Melt the butter in a separate saucepan over low heat. When it's bubbling, add the flour and whisk until it forms a golden paste, about 3 to 4 minutes.
• Whisking constantly, add the hot milk in a steady stream. Bring the milk to a gentle simmer and continue to whisk until the sauce thickens, about 10 minutes.
• Whisk in the nutmeg and the cheese, and serve at once

NUTMEG SAUCE

Steps:

• 1. Combine dry ingredients in a small saucepan. Use a little of the boiling water to mix the ingredients.
• 2. Stir in the remaining boiling water. Place over medium-high heat and stir until thickened. Add the butter and vanilla, and mix well.
• 3. Cool to room temperature.

NUTMEG SAUCE

Steps:

• Blend cornstarch and sugar.
• Add boiling water, stirring constantly until thick.
• Add lemon juice, butter, nutmeg and salt.
• Serve warm.
• My Method:.
• I just whisked everything, except the butter, together and cooked it.
• When boiling hot, I whisked in the butter and stirred until thickened.

FETTUCCINE WITH CREAM NUTMEG SAUCE

Steps:

• Cook the fettucine in boiling salted water until just cooked or al dente (until somewhat firm texture is reached).
• Drain well.
• Melt the butter in a large skillet.
• Saute the garlic for 1-2 minutes over very low heat.
• Add wine to butter& garlic.
• Simmer for 5 minutes.
• Add the sour cream, whipping cream, nutmeg and italian parsley.
• Heat cream and sour cream mixture until very hot but not boiling.
• Add parmesan cheese.
• Season to taste with salt& pepper.
• Pour hot sauce over hot fettucine and toss.
• Sprinkle with additional parmesan cheese and chopped parsley, if desired.
• Serve immediately.

CLASSIC MARINARA SAUCE - NO OIL

Steps:

• In a dutch oven or large pot over medium high heat pour in a couple tablespoons of water and the minced garlic, saute just a minute or two , add more water to prevent sticking if needed - we don't want to burn the garlic. Add the rest of the ingredients and bring it to a boil, turn down the heat and simmer for about 30 minutes, stirring a couple times during the simmer.

NUTMEG HARD SAUCE

Steps:

• In a mixing bowl, cream together butter and sugar until very light and fluffy.
• Add cognac, nutmeg, vanilla, and salt and beat until very light.
• If sauce seems too stiff, slowly add up to 2 tablespoons of cream.
• Spoon into a small serving dish and grate a little nutmeg over top.
• Enjoy!

NEW ENGLAND NUTMEG SAUCE

Steps:

• Combine sugar, flour and salt.
• Add boiling water gradually, stirring constantly.
• Add butter and cook for 5 minutes, stirring occasionally.
• Remove from heat and stir in nutmeg.

OUTRIGGER PIZZA RED SAUCE

Steps:

• Mix the tomatoes, olive oil, basil, garlic, thyme, oregano, cinnamon and nutmeg in a large bowl with a hand mixer.

BLUEBERRY GRUNT WITH NUTMEG SAUCE

Steps:

• Mix 1/2 cup sugar and the cornstarch in a 3-quart saucepan; stir in water and lemon juice until well blended. Stir in blueberries. Cook over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute.
• Mix flour, 2 tablespoons sugar, the baking powder, salt and nutmeg; cut in margarine until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot blueberry mixture. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes longer. Serve hot with Nutmeg Sauce.
• To make Nutmeg Sauce: Heat all ingredients except margarine over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in margarine until melted. Serve immediately or refrigerate.