W hen Sunita announced that she was inviting guest hosts for her event, Think Spice, Think….., I thought it would be nice to host an event even if it was somebody else’s idea. I immediately wrote to her and she agreed. I was quite thrilled with the whole idea of playing host to a food blog event.
It was at the beginning of June that I realised that I didn’t have a clue as to how to go about it. I had to choose a spice (this was the easiest part), do a write up and make a logo (how do all those hosts come up with such beautiful ones?). I still don’t know how they do this. Any ideas or advise, anybody?
Then I discovered that there were forums where the announcements could be put up to publicize the event. I only needed to write in to some forums where as at IMBB, I had to grapple with CSS (it took me over an hour to do this) to submit the announcement!
Ok, so I posted the announcement and the entries started coming in. At this point, I realized that I had to have some organizing/ cataloguing system in place. Arundati was kind enough to help out with some advice here as she had just hosted an event.
All in all, my first hosting experience has been just that, quite an experience. I have enjoyed it, most especially seeing the entries in my mailbox. I also realized just how much time and effort is required to go through the entries, check out the posts, answer queries on time, and generally keep track of everything.
Before I get to the round-up, I just want to say a thank you to all of you who sent in entries and helped me discover the world of Nutmeg.
I am presenting the 31 entries in two broad categories of Savoury and Sweet and one traditional remedy using nutmeg.
The first entry here is not really a food preparation. It is a traditional remedy.
Grandma’s Remedy from Padmahja of Seduce Your Tastebuds (presently in India). This is not a recipe but some information about uses of Nutmeg in traditional remedies. Padmahja says that this spice can be effective relieving colic and has digestive properties. I, for one, never knew this.
A Nutmeggy Green Sauce (which is really yellow) from Funky of The Meatless Chulent (Midwest U.S.). She felt her life could do with one more challenge, decided to challenge herself with nutmeg, and this sauce is the result!
Rice Plate Chole from Apu of Annarasa (U.S.). With this spicy chickpea curry, Apu revisited memories of her days at college in India when a similar curry and rice at a place near the University library used to be her destination of choice whenever hungry.
Creamy Mushroom Pasta Sauce from Judy of Judy’s Gross Eats (Venura, California, U.S.). Judy uses her favourite spice mostly for sweet dishes but looking for something savoury this time, found the recipe for this delicious sauce in her heirloom cookbook.
Ravioli Nudi from Julia of AyurWhat (Australia). Naked Ravioli, an over 600 year old Florentine recipe, is ravioli filling without the pasta covering. Julia’s version is made without eggs and parmesan.
Savoury Biscuits/ Cookies from Lore of Culinarty (Romania). These biscuits, baked in the microwave, are the result of Lore’s permanent savoury craving and an attempt to cook more often with nutmeg.
Some Éclairs from Asha of Foodie’s Hope (North Carolina, U.S.). She made these trying to recreate the taste of Iyengar Bakery Éclairs and to celebrate her blog’s second anniversary.
An Irish Cream Flan from Smita of Smita Serves You Right (Rochester, NY, U.S.). Smita made this flan to use up some extra egg yolks she had on hand. She also had to deplete her alcohol reserves before mom and grandmom came visiting!
A Carrot Cake from Lakshmi of The Yum Blog (India). Her delicious looking carrot cake is fat free, yet so moist. She also offers an easy substitution for eggs if you would like to make an egg free cake.
Chakra Pongal from Srimati (foody.guru) of Few Minute Wonders (San Diego, California, U.S.). Her version is diary free and nutmeg is the unusual twist to this traditional south Indian sweet preparation.
Some Banana Muffins from Miri of the Peppermill (Delhi, India). Full of the goodness of milk, walnuts, honey and bananas and the distinct flavour of nutmeg, these muffins were the result of a baking session with a 6 year old and 3 three year olds assistants.
Greek Balaklavas from Ivy at Kopiaste (Athen, Greece). Ivy gave in to her son’s demands and made this wonderful sweet using her mother’s recipe which she modified a bit to add pecans, walnuts and nutmeg.
Sweet Buns from Cham of Spice-Club (California, U.S.). Cham wanted to use two of her favourite food flavours, chai masala and the pain au chocolat, in a sweet bread. So she made some sweet buns, the first time she’s baked bread, with a chai masala glaze and some more with nutella!
An Orange, Date and Almond Salad from Dee of Ammalu’s Kitchen (U.S.). Dee needed break from studying for an exam and came up with this summer salad spiced with Ras el Hanuot. The salad was so good that she ate it all up for lunch and then made some more for dinner!
Jumbles from Manuela of Baking History (Massachusetts, USA). Jumbles are ring shapes cookies dating from colonial times. Dry, crunchy and very light, these cookies are also not very sweet and perfect for dunking.
Nutmeg Pound Cake from Deeba of Passionate About Baking (Gurgaon, North India). Deeba creamed some butter and sugar, originally intended for cookies, but changed her mind at the last minute and converted it into this delicious cake with a heart of mocha.
Mascarpone and Nutmeg Ice Cream from Petra of Foodfreak (Hamburg, Germany). Petra, after a lot of thinking, came up with this winning combination of nutmeg and blueberries in a smooth and creamy ice-cream.
A Nutmeg Sorbet from Angela of A Spoonful of Sugar (Bristol, U.K.). Nutmeg brought Angela memories of her honeymoon in Grenada where this spice is the national fruit and features in a lot of food. So she made this sorbet which she says is the silkiest, smoothest sorbet she’s ever made and her little son seemed to agree.