Thanksgiving 2009
Nutmeg
Holiday season is fast approaching, so I thought I would share with you a Thanksgiving favorite from my family. This recipe is so simple. If you are going to a party or to visit relatives and need to bring a dish, this is one you can make with very little work and large payoff. But first our featured spice of the month; nutmeg.
Nutmeg or Myristica fragrans is an evergreen tree indigenous to the Banda Islands in the Moluccas of Indonesia, or Spice Islands. Until the mid 19th century this was the world’s only source. The nutmeg tree is important for two spices derived from the fruit, nutmeg and mace. Nutmeg is the actual seed of the tree, which is roughly egg-shaped.
Nutmeg and mace have similar taste qualities, 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 a tasty addition to cheese sauces and is best grated fresh. Nutmeg is a traditional ingredient in mulled cider, mulled wine, and eggnog.
Enjoy this recipe-hopefully it will become a favorite for you family too! Have a safe and happy holiday season,
Glenn Stryker
Sweet Potato Puff
2 Large can Yams (29 oz. Bruce’s)
1 Cup sugar
2 Eggs 2/3 Cup butter
8 TBS. milk 2/3 TBS. vanilla 2/3 tsp. nutmeg 2/3 tsp. cinnamon 2/3 tsp. salt ¼ tsp. pepper
Topping
1 cup plain cornflakes
½ cup brown sugar ¼ cup butter melted
Put first 10 ingredients in a large mixing bowl and blend together with an electric mixer. (it will have some lumps)
Pour into a greased casserole dish.
Mix topping ingredients by hand in another bowl and spread evenly over the casserole.
Bake in a 350 degree oven uncovered for 45 min. to 1 hour.
