Nutmeg Syrup Recipes

NUTMEG SYRUP

Steps:

• In a large saucepan, combine the sugar, flour, cinnamon, nutmeg and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, vanilla and extract if desired.

NUTMEG SYRUP

Steps:

• In a small saucepan over medium-high heat, combine all ingredients.
• Bring the mixture to a light boil, then reduce the heat just enough to keep it at full simmer.
• Keep small, gentle bubbles breaking the surface, not a rolling boil.
• Simmer for 30 minutes, until the syrup is thick enough to coat the back of a spoon.
• Remove from the heat; the syrup thickens as it cools.
• When cool, store in the refrigerator in a clean glass jar or bottle with a lid, or a plastic squirt bottle.
• If you like, you can leave the nutmegs in (they look nice!) and they will add more flavor during storage.

NUTMEG SYRUP

Steps:

• In large saucepan, combine the sugar, flour, cinnamon, nutmeg and water until smooth.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Remove from the heat; stir in butter, vanilla and rum extract, if desired.

SWEET-POTATO SOUP WITH NUTMEG AND MAPLE SYRUP

Steps:

• Melt butter in heavy large pot over medium-high heat. Add onion and sauté 5 minutes. Add chopped celery stalks and leek and sauté until onion is translucent, about 5 minutes. Add garlic and sauté 2 minutes. Add potatoes, chicken stock, cinnamon, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.
• Remove cinnamon stick and discard. Working in batches, puree soup in blender until smooth. Return to pot. Add half and half and maple syrup and stir over medium-low heat to heat through. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cool soup slightly. Cover and refrigerate soup and celery leaves separately. Bring soup to simmer before continuing.) Ladle into bowls. Sprinkle with celery leaves.