Nutmeg Butter Recipes

Steps:

• Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
• Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.
• Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
• Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour before serving.

Steps:

• Put the potatoes in a large pot, cover with cold water, add 1 tablespoon kosher salt, bring to a boil and cook until a paring knife inserted into the center of the potatoes meets with some resistance. (Do not cook through.) Drain and let cool slightly.
• Mix together the butter, molasses, cilantro, orange zest and nutmeg and season with salt and pepper. Cover and refrigerate until ready to use
• Heat a charcoal or gas grill to medium high for indirect grilling.
• Cut off a thin slice of each potato lengthwise to create an even base for the potato to rest on. Slice off the ends of each potato. Rest each potato between two chopsticks or wooden spoons placed lengthwise along the potato (to act as a stop for the knife) and carefully cut vertical slits about every 1/8 inch.
• Brush the potatoes with the canola oil and season with salt and pepper. Place the potatoes on the cooler side of the grill, cover and cook until lightly golden and cooked through, 12 to 15 minutes.
• Place the potatoes on a platter and immediately smear the tops with the butter mixture, making sure it melts into the cuts. Heat the rum in a small saucepan, flambe and pour over the potatoes. Serve immediately.

Steps:

• Whisk the butter and nutmeg together with a fork until very well mixed.
• Chill overnight to develop the best flavor.
• Soften before serving.

Steps:

• In a small saucepan, combine the cider, cinnamon, allspice, cloves, and ginger and place over low heat.
• Cook at a simmer for 5 minutes.
• Stir in the bourbon and bring back to a simmer; immediately remove from the heat.
• Pour into 2 warmed mugs and top each with a slice of Nutmeg Butter.
• NUTMEG BUTTER (makes about 16 servings):.
• Put all ingredients in a small bowl and stir with a rubber spatula to combine.
• Place the butter mixture on a sheet of wax paper or plastic wrap and shape into a log about the size of the original stick of butter.
• Chill in the freezer for about 30 minutes, until firm but not frozen hard.
• Slice into 1/4-inch rounds (about 1/2 teaspoon) to use in buttered drinks.
• The butter will keep, frozen and tightly wrapped for at least a month; let stand at room temperature for 30 minutes before slicing it. It will keep in the refrigerator for about 2 weeks.