Best 5 Nutmeg Flats Recipes
Nutmeg flats, also known as fiddleheads, are the tightly coiled fronds of young ferns that are harvested in the spring. They have a slightly bitter taste and a unique texture that make them a popular ingredient in many cuisines. Nutmeg flats can be boiled, steamed, sautéed, or fried, and they can be added to salads, soups, stews, and casseroles. They are also a good source of vitamins and minerals, including vitamin C, potassium, and iron. If you're looking for a delicious and nutritious way to add some variety to your meals, nutmeg flats are a great option.
Check out the recipes below so you can choose the best recipe for yourself!
NUTMEG FLATS
Make and share this Nutmeg Flats recipe from Food.com.
Provided by KlynnPadilla
Categories Dessert
Time 1h
Yield 32 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 275. Grease a 10x15-inch jelly roll pan.
- Cream butter and sugar until light and fluffy; add egg yolk and beat well. Blend in flour and nutmeg.
- Turn into prepared pan, spreading evenly with fingertips. Brush top with beaten egg white.
- Bake until lightly browned, about 50 minutes. Cut into bars while still warm. Store in an air-tight container.
VEGGIE FLATS
Make and share this Veggie Flats recipe from Food.com.
Provided by swiz58
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Unroll dough on 10x15 cookie sheet.
- Press to seal seams.
- Bake at 375* for 9 minutes.
- Cool completely.
- Mix filling ingredients
- Spread on dough.
- Sprinkle with finely chopped brightly colored vegetables.
Nutrition Facts : Calories 399.2, Fat 18.5, SaturatedFat 8.8, Cholesterol 81, Sodium 591.7, Carbohydrate 46.8, Fiber 4.6, Sugar 6.2, Protein 11.6
NUTMEG LOAF
This is a newly acquired recipe that I've already made countless times. Nutmeg adds a palate-pleasing taste.-Dorothy Knapp, Mt. Morris, New York
Provided by Taste of Home
Time 55m
Yield 1 loaf (16 slices).
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, nutmeg, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Pour into a 9x5-in. loaf pan that has been coated with cooking spray. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 156 calories, Fat 6g fat, Cholesterol 14mg cholesterol, Sodium 157mg sodium, Carbohydrate 22g carbohydrate, Fiber 3g protein.
YUCCA FLATS
We drink this when we are camping or playing cards. It is a fruity drink that really creeps up on you, but it doesn't taste of alcohol. This recipe is over 40 years old.
Provided by Huron Dave
Categories Punch Beverage
Time 8h5m
Yield 4 Quarts, 40 serving(s)
Number Of Ingredients 5
Steps:
- This is best when made 8 to 10 hours ahead to let the ice melt.
- Start with a 1 gallon liquid insulated drink cooler.
- Combine all ingredients and mix well.
- Fill the cooler to the top with ice cubes.
- Shake the cooler occasionally over the next 8 to 10 hours.
- Serve over ice with the spiked cherries.
- Enjoy!
Nutrition Facts : Calories 73.9, Fat 0.1, Sodium 1.3, Carbohydrate 19, Fiber 0.6, Sugar 18.2, Protein 0.1
NUTMEG LOGS
Steps:
- Preheat oven to 350 degrees F (190 degrees C).
- Cream 1 cup of the butter with the 1 teaspoon nutmeg and the white sugar until light and fluffy. Beat in the egg, 1 tablespoon vanilla and 2 teaspoon rum flavoring. Gradually mix in the flour.
- On a lightly floured surface, shape pieces of the dough into long rolls 1/2 inch in diameter. Cut the rolls in 3 inch lengths (to look like small logs). Place cookies on ungreased baking sheets.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until light golden brown. Let cookies cool then spread with frosting on tops and sides. Mark frosting with the tines of a fork to resemble bark on a log. Sprinkle lightly with nutmeg.
- To Make Frosting: Cream 3 tablespoons of the butter with 1 teaspoon of the vanilla and 1 teaspoon of the rum flavoring. Blend in 1/2 cup of the confectioners' sugar and beat well. Add the remainder of the confectioners' sugar alternately with the evaporated milk. Beat well after each addition and continue to beat until of spreading consistency.
Nutrition Facts : Calories 110 calories, Carbohydrate 15.5 g, Cholesterol 16.2 mg, Fat 4.8 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 3 g, Sodium 35.1 mg, Sugar 9.4 g
Tips:
- Choose fresh nutmeg: Fresh nutmeg has a more intense flavor than ground nutmeg. If you can, buy whole nutmeg and grate it yourself using a microplane or zester.
- Use nutmeg sparingly: Nutmeg is a strong spice, so a little goes a long way. Start with a small amount and add more to taste.
- Experiment with different types of nutmeg: There are several different types of nutmeg available, each with its own unique flavor profile. Try a few different types to see which one you prefer.
- Store nutmeg properly: Nutmeg should be stored in a cool, dark place in an airtight container. This will help to preserve its flavor and aroma.
- Use nutmeg in both sweet and savory dishes: Nutmeg is a versatile spice that can be used in both sweet and savory dishes. It is commonly used in baked goods, custards, puddings, and soups. It can also be used to flavor meat, poultry, and fish.
Conclusion:
Nutmeg is a delicious and versatile spice that can be used to add flavor to a wide variety of dishes. It is important to use nutmeg sparingly, as it is a strong spice. With a little experimentation, you can find many ways to use nutmeg to enhance your cooking.
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