Nutmeg seems to be such a fabulous flavour that appears this time of year. A traditional topping for eggnog, or brussel sprouts.
The NUTMEG tree is a native of the Banda Islands, a cluster of small volcanic islands historically known as the Spice Islands and now part of the province of Molucca in Indonesia. Nutmeg isn't really a nut, but the kernel of an apricot-like fruit. It has a sweet, pungent aroma.
You can sometimes find it inside a nut like casing covered in dark red mace.
Here is a recipe for brussel sprouts, bacon, and nutmeg.
1.5 lbs brussel sprouts
1/2 lb bacon, minced
1 TBS butter
salt and pepper
1/4 tsp freshly ground nutmeg
Juice from 1/2 lemon
First, mince the bacon. I like to cut the strips in half lengthwise and then in small chunks crosswise. Fry it. Once it’s nice and browned, remove it.
Drain the bacon grease out of the pan and wipe it down with a paper towel if you’re so inclined.
Cut the stems off the Brussel sprouts and then either shred or dice them.
Now, add the 1 TBS of butter to the frying pan. Once melted, add the shredded/chopped Brussel sprouts. Cook for about 5 minutes, adding salt and pepper to taste along the way.
Get your nutmeg grated, and add that as well. Now add the bacon back in, and continue to cook for another few minutes. Squeeze half a lemon, and add the lemon juice right at the end. Give it a taste–add more nutmeg or lemon juice if needed.