What to do with mace?
A friend gave me a container of the spice mace. I have no idea what to cook with it plus I do not bake! Help.
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15 Comments:
Mace is like a mild nutmeg (same family) .. I use it in baked goods. Guess that's no help ......
NanaJoie at 4:31PM on 06/11/08
I don't bake either, so I'd probably put it in my purse and the next time I feel like I'm being followed in a dark parking garage I can yell... "BACK OFF, OR I'LL PULL OUT MY MACE!" hehe
Southern_bella at 4:38PM on 06/11/08
Ditto Southern_bella!
izatryt at 5:40PM on 06/11/08
Pumpkin soup...
On a honey glazed pork loin...
In the spice mix for candied nuts...
In mashed sweet potatoes...
In pickle brine...
In cardamom bread...
I use it more in the fall, but I bet there are some great summer recipes out there that use it really well. Yum.
sadiepix at 6:06PM on 06/11/08
The only time I have used it was when making marinated mushrooms.
joanpieroni2 at 10:28PM on 06/11/08
Mace is a nice change-of-pace when you are cooking a bechamel or sauteeing some greens. (Two savory dishes that benefit nicely from nutmeg.)
And, as sadiepix pointed out above, it is wonderful in mashed sweet potatoes (or sweet potato pie filling, for that matter!)
Wherever you'd use nutmeg, mace will add a slightly lighter flavor. Good luck!
Brownie at 9:06AM on 06/12/08
Add some to mac and cheese.
finsbigfan at 11:17AM on 06/12/08
I love adding nutmeg to tomato based dishes, like lamb stew. It gives it a truly authentic greek flavour. Also if you're into any other greek dishes like pastichio or mousakka (sp?) it will work nicely in place of the traditional nutmeg. You could make some coctails. Lets see, what would I put nutmeg on? Oh yeah, egg nog? Brandy Alexandars? Any creme drink. mmm I want some pastichio now.
nightmoon at 5:03PM on 06/12/08
I love mace/nutmeg sprinkled over vanilla ice cream. (I don't think you can add it to the ice cream while you make it right? Something about enzymes or other chemicals keeping it from freezing?) Anyway, over ice cream it's fabulous.
BangieB at 7:16PM on 06/12/08
Make nihari.
Luther at 10:09PM on 06/12/08
It has a brighter aroma and flavor, but still similar to nutmeg. Mace actually keeps fresh while ground, whereas you want to keep your nutmegs whole in the nut form and grate as needed.
I use it in carrot souffle and any baked good, it can go either sweet or savory. I don't use as much of my spices in the summer. Summer is more for fresh herbs!
ExpatChef at 12:40PM on 06/13/08
I love mace, it's so aromatic. It is my "secret ingredient" in my pound cakes. No one can figure out what it is...LOL.
chiff0nade at 8:39AM on 06/14/08
Speaking of which - it also works well in a bechamel. I actually like it better; it's less harsh than nutmeg.
BangieB at 5:07PM on 06/14/08
French toast (add to the eggy bath)
@finsbigfan - my husband likes to "experiment" with the few recipes he can cook, one of which is his mother's mac and cheese. He put nutmeg in it once (as a sub for garlic or onion powder, don't ask) and it was surprisingly good. The sub of Reddi-Whip for the milk didn't turn out so well... =)
akk328 at 3:44PM on 06/16/08
I wanted to thank everyone who posted their ideas and suggestions. Sounds like I will try mace in the fall!
kajay at 3:01PM on 06/20/08