Best Nutmeg Sauce Recipes

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CHRISTMAS PUDDING WITH NUTMEG SAUCE



Christmas Pudding with Nutmeg Sauce image

An adaptation of the traditional holiday staple, my fruity plum pudding stays true to those time-honored rustic flavors.-Deb Thompson, Lincoln, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 2h35m

Yield 8 servings (1/2 cup sauce).

Number Of Ingredients 21

1/2 cup butter, softened
1/2 cup sugar
2 large eggs
1/2 cup 2% milk
1/2 cup molasses
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 medium apple, peeled and chopped
1 cup raisins
1/2 cup chopped maraschino cherries
1/2 cup chopped dates
SAUCE:
1/3 cup sugar
3/4 teaspoon cornstarch
1/2 cup boiling water
1/2 teaspoon butter
1/4 teaspoon ground nutmeg

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.

Nutrition Facts : Calories 469 calories, Fat 14g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 279mg sodium, Carbohydrate 85g carbohydrate (56g sugars, Fiber 3g fiber), Protein 6g protein.

FETTUCCINE WITH CREAM NUTMEG SAUCE



Fettuccine With Cream Nutmeg Sauce image

I love this recipe! I honestly do not remember where I got it from, but it's delicious and simple to make. It's very rich so I definitely would not recommend this as a side dish. It's great all by itself with some garlic bread on the side.

Provided by Sara in FL

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb fettuccine pasta
1/3 cup butter or 1/3 cup margarine
2 garlic cloves, minced
1/4 cup white wine
1 cup sour cream
1 cup whipping cream
1/2 teaspoon ground nutmeg
2 tablespoons chopped Italian parsley
1/3 cup parmesan cheese, grated
salt and pepper

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.

Nutrition Facts : Calories 843.4, Fat 54.5, SaturatedFat 32.8, Cholesterol 237.7, Sodium 320.9, Carbohydrate 67.8, Fiber 0.1, Sugar 0.5, Protein 19.4

NUTMEG SAUCE



Nutmeg Sauce image

From a 1930s hand written cookbook from Neligh Ne. She had this written down two times so she used it for something important to her. We use vanilla sauce on pound cake in our family. This sauce is wicked good on my spice cake recipe . It will bump up old coffee cake. Mr. picky was licking the pan. The top part of the recipe was how it was written; at the bottom was how I did it.

Provided by Dienia B.

Categories     Dessert

Time 12m

Yield 1 1/2 cups

Number Of Ingredients 7

1 1/2 tablespoons cornstarch
1/4 cup sugar
1 cup water, boiling
1 tablespoon lemon juice
1 tablespoon butter
1/2 teaspoon nutmeg
1/4 teaspoon salt

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.

NUTMEG VANILLA SAUCE



Nutmeg Vanilla Sauce image

This sauce is based on a classic vanilla anglaise, a sauce thickened with egg yolks and served cold over berries, chocolate cake or with a hot fruit pie. It was invented by the French but called anglaise (or "English" in French) because they observed the English always pouring a light colored cream liquid on their desserts. That liquid was what the British call "pouring cream," and it's a very thick flavorful cold cream they serve with dessert in a pitcher and pour it over everything.

Provided by Food Network

Categories     dessert

Time 20m

Yield 3 cups

Number Of Ingredients 5

2 cups milk
1/2 teaspoon freshly (preferred) ground nutmeg
1/2 vanilla bean, split lengthwise
6 egg yolks
2/3 cup sugar

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.

NUTMEG SAUCE



Nutmeg Sauce image

A sweet sauce for serving over pound cake, gingerbread or ice cream.

Provided by Mikekey *

Categories     Other Sauces

Time 10m

Number Of Ingredients 6

1 c brown sugar
2 Tbsp all purpose flour
1 tsp ground nutmeg
2 Tbsp unsalted butter
1 tsp vanilla extract
1 c boiling water

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.

BLUEBERRY GRUNT WITH NUTMEG SAUCE



Blueberry Grunt With Nutmeg Sauce image

Grunts are said to have gotten their peculiar name from the biscuit-like topping that grunts as it rises and collapses into the hot filling. This is another recipe from my Aunt Nelda. I have not tried it for dietary reasons but wanted to share it because it looks great. Be forewarned, I'm completely guessing about how long this takes to make.

Provided by Kree6528

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
1 teaspoon lemon juice
1 (16 ounce) package frozen blueberries (or 4 cups fresh blueberries)
1 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup margarine or 1/4 cup butter
1/3 cup milk
3/4 cup whipping cream (heavy)
1 egg, beaten until foamy
2 tablespoons sugar
1/2 teaspoon ground nutmeg
2 tablespoons margarine or 2 tablespoons butter

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.

Nutrition Facts : Calories 477.7, Fat 24.1, SaturatedFat 9.5, Cholesterol 77.9, Sodium 352.2, Carbohydrate 63.8, Fiber 2.5, Sugar 41.7, Protein 4.7

MUSHROOM CREAM SAUCE (W/ NUTMEG) FOR PASTA RECIPE



Mushroom Cream Sauce (w/ Nutmeg) for Pasta Recipe image

Provided by dtrumble

Number Of Ingredients 13

1 pound pasta (fettucini, penne, bowties, etc.)
3 tablespoons butter
1 package crimini mushrooms, sliced
1 small onion, minced minced
4 cloves garlic, minced
3 tablespoons flour
2 cups milk
1 cup half and half
Freshly ground nutmeg
3/4 teaspoon salt
3/8 teaspoon pepper
1/3 cup shredded parmesan cheese
Grilled sliced chicken breast

Steps:

  • 1. Cook pasta according to pkg directions; drain. 2. In skillet, heat butter over med-hi and saute mushrooms for 2 minutes. 3. Add onions and garlic; cook for 1 minute. 4. Add flour and cook and stir for 1 minute. 5. Add milk, nutmeg, salt and pepper. 6. Cook and stir until sauce is thickened and smooth. 7. Remove from heat; add Parmesan cheese. 8. Toss with drained pasta. 9. Serve with grilled sliced chicken 10.Finish with nutmeg, olive oil, sea salt, cheese

SCALLOPED CABBAGE WITH NUTMEG SAUCE



Scalloped Cabbage with Nutmeg Sauce image

I got this recipe from someone I knew on line about 7 years ago who had a reputation as being a fantastic cook. Anything anyone ever made from her recipes was excellent, and this is no exception. I finally got around to trying it, and I'm sorry I waited so long. It is absolutely delicious, the flavors blend beautifully, and it was hard not to eat the whole thing at one sitting. Not only am I going to make this again, I'm going to make this again soon! I easily halved the recipe (though I won't next time. I like it too much). Although I did not have need to do this, I think it could be made and assembled a little earlier in the day and put in the oven to bake right before you're ready to serve it.

Provided by Charmed

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1 small cabbage, coarsely shredded
salt, to taste for cooking cabbage
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1/2 teaspoon salt
1 dash pepper
1/4 teaspoon nutmeg, plus more for sprinkling
6 tablespoons parmesan grated parmesan cheese, divided
1 tablespoon lemon juice
1 1/2 cups cracker crumbs

Steps:

  • Preheat oven to 450.
  • Grease a 3-4 quart baking dish (or spray with non-stick spray).
  • In a saucepan with a cover, add the shredded cabbage and add water until it reaches 1 to 2 inches.
  • Add salt to taste.
  • Cover the pot and on a medium-high heat steam the cabbage in the boiling water, stirring and checking the water every so often, until cabbage is crisp tender, about 10 minutes; add more water during cooking if necessary.
  • Remove the cabbage from the water and drain.
  • In a small saucepan on a low heat, melt the butter and whisk in the flour until smooth.
  • Blend in the milk, whisking until the mixture is again smooth.
  • Add the salt, pepper and 1/4 tsp.
  • nutmeg and simmer on a low-medium heat, stirring constantly, until thickened.
  • Add 4 tablespoons grated parmesan cheese and stir until melted.
  • Remove from the heat and stir in lemon juice.
  • Place half the cabbage in the prepared baking dish layer half the cabbage, then half the crumbs, then half the sauce.
  • Repeat with the rest of the cabbage, crumbs and sauce.
  • Sprinkle the top evenly with the remaining 2 tbs.
  • grated cheese, and sprinkle lightly with additional nutmeg.
  • Bake for 10 minutes, or until the top is browned and the cabbage mixture is heated through.
  • Makes 6-8 servings.

DUFF'S BREAD PUDDING W/ NUTMEG SAUCE



DUFF'S BREAD PUDDING W/ NUTMEG SAUCE image

Categories     Dessert     Bake

Yield 6 people

Number Of Ingredients 10

1 C. warm water
1 C. non-dairy creamer
1/4 C. margarine, softened
3 med eggs
16 oz. can of peaches
1 t. vanilla
1/4 t. salt
1/2 C. sugar
1/4 C. raisins
8 slices white bread, in 1" cubes

Steps:

  • * Cube bread slices and leave in bowl overnight to dry. * Puree peaches w/ juice - set aside. * In small mixing bowl, combine water and creamer - mix until free of lumps. * Add margarine and beat 30 seconds. * Add eggs and beat 1 minute. * Add sugar, vanilla, salt and pureed peaches. Beat at high speed for 1 to 2 minutes. Set aside. * Pour 1 1/2 cups of mixture into non-greased baking dish - sprinkle raisins throughout. * Add cubed bread to baking dish and lightly toss. Pour remaining mixture evenly over bread and lightly sprinkle with cinnamon. * Bake at 325 deg for 40-45 minutes. Test by inserting knife into pudding - it should be clean when withdrawn. Remove and cool slightly. * Top with Nutmeg Sauce (separate recipe).

NUTMEG SAUCE (FOR DUFF'S BREAD PUDDING)



NUTMEG SAUCE (FOR DUFF'S BREAD PUDDING) image

Categories     Dessert

Yield 1 1/2 cups

Number Of Ingredients 6

1/2 C. sugar (12 pkgs Equal)
1 T. cornstarch
1/2 t. nutmeg
1 C. milk
1/4 C. margarine
1 t. vanilla

Steps:

  • * In a small saucepan, combine sugar, cornstarch and nutmeg. Stir in milk and margarine. * Cook over medium heat until mixture starts to thicken slightly. * Add vanilla and stir constantly until mixture becomes thick - DO NOT BOIL. * Remove from heat and pour over bread pudding.

FRENCH CHICKEN WITH SHERRY-NUTMEG SAUCE



French Chicken With Sherry-Nutmeg Sauce image

Make and share this French Chicken With Sherry-Nutmeg Sauce recipe from Food.com.

Provided by mariposa13

Categories     Chicken Thigh & Leg

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

4 skinless chicken thighs
1 onion, minced
1 cup chicken broth
3 tablespoons dry sherry
1/2 teaspoon nutmeg
1 pinch cayenne pepper
salt and pepper
1 tablespoon parsley, minced
3/4 cup skim milk
2 tablespoons flour

Steps:

  • Put the chicken in a non-stick frying pan.
  • Cook slowly over moderate heat with no fat added until well browned.
  • Drain off melted fat.
  • Add the onion, broth and sherry.
  • Sprinkle with seasonings.
  • Cover and simmer over very low heat until nearly tender, 40 to 50 minutes.
  • Uncover. Tip pan and skim fat form the liquid with a bulb-type baster.
  • Continue to simmer uncovered until the liquid is reduced by half.
  • Whisk milk and flour together and stir into the pan.
  • Cook and stir until sauce is bubbling and thick.

NUTMEG HARD SAUCE



Nutmeg Hard Sauce image

This sauce can be made a few days ahead and stored in the fridge. Bring to room temperature before serving. Serve with your Christmas pudding. From Crabtree and Evelyn.

Provided by Queenkungfu

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1/4 cup cognac or 1/4 cup other brandy
1/2 teaspoon grated fresh nutmeg or 1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1 pinch salt
2 tablespoons heavy cream

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!

Nutrition Facts : Calories 407.3, Fat 25.9, SaturatedFat 16.4, Cholesterol 71.3, Sodium 45.3, Carbohydrate 45.2, Fiber 0.1, Sugar 44.2, Protein 0.4

NEW ENGLAND NUTMEG SAUCE



New England Nutmeg Sauce image

A lovely warm sauce perfect for bread puddings, apple pies or yellow cakes. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Very Low Carbs

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 6

1 cup sugar
1 1/2 tablespoons flour
1/8 teaspoon salt
1 1/2 cups water, boiling
1 tablespoon butter
1 teaspoon ground nutmeg

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.

Nutrition Facts : Calories 620, Fat 8.3, SaturatedFat 5.3, Cholesterol 20.4, Sodium 253.4, Carbohydrate 140, Fiber 0.5, Sugar 133.7, Protein 1

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