New England Nutmeg Sauce Recipes

Steps:

• Blanch the pearl onions by placing them into a large pot of rapidly boiling water. Cook them for about 1 minute. Remove the onions from the water with a strainer, then plunge into an ice bath to stop the cooking process. Drain them, then remove the skins.
• Put the onions in a 3-quart saucepan and place over low-medium heat. Add the cream, bay leaves, parsley, garlic and nutmeg. Season with salt and pepper. Cover and let simmer for 10 minutes, stirring occasionally, until thickened. Then, remove the cover and add stock. Season again. Allow to cook down for 5 minutes to tighten up the cream sauce. Discard the garlic clove and bay leaves before serving.

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.

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.

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.

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.

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.

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.