Most often cooked with
Butter
Milk
Garlic
Flour
Bay leaf
Cream
Egg
LemonRecipes with nutmeg
Albóndigas in Almond Sauce
Pork and beef meatballs simmered in a pale sauce thickened with fried bread and almonds rather than flour.
Baked Lasagne
Ragu and béchamel layered thin between dried pasta sheets, baked until the top blisters and rested so it cuts into squares.
Baked Rice Pudding
Pudding rice baked in whole milk for two hours without stirring, until the grains collapse to cream under a browned nutmeg skin.
Bechamel Sauce
A white sauce built on a cooked butter and flour roux, with the milk beaten in by stages so it thickens smooth instead of lumpy.
Bushwacker
A frozen chocolate-and-coconut rum drink from the Gulf coast, closer to a milkshake than a cocktail and unapologetic about it.
Buttery Mashed Potato
Potatoes steam-dried in the pan and pushed through a ricer, then beaten with butter before the hot milk goes in.
Caribbean Rum Punch
A jug punch on the old sour-sweet-strong-weak ratio, spiced with nutmeg and Angostura and made to sit on a table rather than a bar.
Creamed Spinach
Wilted spinach squeezed bone dry before it meets the cream, which is the whole difference between this and a puddle.
Double-Crust Apple Pie
Two kinds of apple under a vented pastry lid, thickened with cornflour so the filling holds together when the pie is cut.
Garam Masala
Whole spices toasted one kind at a time, cooled and ground, which is what separates a fresh blend from the grey dust in a jar.
Gratin Dauphinois
Thin potato slices simmered in cream on the hob until their own starch thickens it, then baked slowly until set.
Jerk Chicken
Chicken marinated overnight in scotch bonnet, allspice and thyme, then cooked slowly over smoke until the skin is lacquered almost black.
Painkiller
Dark rum with pineapple, orange and coconut cream, shaken rather than blended, and finished with far more grated nutmeg than seems reasonable.
Pozharsky Cutlets
Breaded minced-chicken cutlets enriched with butter and cream-soaked bread, fried until the crust is deep gold.
Pryaniki
Spiced honey biscuits with a soft crumb and a thin white sugar glaze that dries to a matt shell as they cool.
