nutmeg

Eating My Way Through the Alphabet; Letter N

What’s Cooking in Gail’s Kitchen? Be Our Guest: Nutmeg Cinnamon Popovers! Don’t hate me. These bakery-style popovers come with a warning label: Highly Addictive! Perhaps I might include a disclaimer. If you never suffer with sweet tooth cravings or for some unknown reason dislike cinnamon, no worries. For the rest of us, all I can say is “Try to resist licking your fingers!”. 
NUTMEG CINNAMON POPOVERS
Ingredients:

6 large eggs

2 cups light cream

1/4 cup unsalted butter, melted

2 teaspoons almond extract

2 teaspoons vanilla extract

1 teaspoon sea salt

3 tablespoons sugar

2 cups flour
Topping:

2 tablespoons butter, melted

1 cup sugar

1 tablespoon ground cinnamon 

1/2 teaspoon nutmeg
Instructions:

Preheat oven to 400°. Move the oven rack one setting below the middle row. Grease a 12-count bouchon pan. In a food processor, combine eggs, light cream, butter, almond extract, vanilla extract, sea salt, sugar, and flour. Blend until no lumps remain and batter is light yellow and frothy, approximately one minute. Fill each bouchon cup 2/3 full. Do not overfill. (Refrigerate leftover batter until ready to make the next batch. At that time, use a whisk to vigorously stir the batter.) Place bouchon pan in the oven; bake for 30 minutes or until golden brown. Do not open the oven door during baking or the popovers will deflate. When golden brown, remove from the oven. After 2 minutes in the pan, transfer popovers to a wire rack. Do not allow them to cool in the pan or they may turn soggy. Meanwhile place melted butter in a small bowl. In another bowl, combine sugar, cinnamon, and nutmeg. Mix well. Take a popover and brush it with melted butter to coat. Place the popover in the sugar mixture and roll to coat. Repeat with entire batch of popovers. 

Eating My Way Through the Alphabet; Letter I 

What’s Cooking in Gail’s Kitchen? Be Our Guest: Iced Coconut Milk Banana Smoothie! Try something new today. Rev up your morning routine with a nutritious alternative to steel-cut oats. Delight your senses with a sweet-tasting banana infused smoothie. The hint of dark chocolate bathed in tropical coconut creaminess makes it go down with a smile. What better way to include a serving of fresh fruit on a daily basis. 
ICED COCONUT MILK BANANA SMOOTHIE 
Ingredients:

1 ripe banana, peeled and sliced

1 tablespoon dark chocolate syrup

1/2 cup coconut milk

1 teaspoon vanilla extract

2 tablespoons Greek yogurt

1 tablespoon natural honey

4-5 ice cubes

Nutmeg for garnish

Mini chocolate chips for garnish
Instructions:

In a blender, combine banana slices, chocolate syrup, coconut milk, vanilla extract, Greek yogurt, and honey. Pulse to chop bananas. Add ice cubes. Increase speed to liquefy smoothie. Pour into a glass. Sprinkle with nutmeg and mini chocolate chips. Serve immediately.