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| Blueberry Temptation (Photo credit: kitsunebabe) |
Highly aromatic nutmeg with the hard brown pit of the fruit of the nutmeg tree is one of the oldest cultivated spices. The seed's lacy outer covering when dried and ground, is used as a separate spice called mace. Once nutmeg is grated, its volatile oils quickly begin to evaporate and its flavor diminishes. For the best flavor, buy whole nutmeg rather than ground, and grate it as needed using a specialized nutmeg grater, a fine rasp-style grater or the smallest holes on a box grater.
Let me give you this recipe where you can make use of freshly grated nutmeg to spice it up. It will surely give you the desired taste you want for your spiced blueberry cobbler.
SPICED BLUEBERRY COBBLER
You will need:
For the filling:
Finely grated zest and juice of 1 lemon
4 cups (1 lb/500 g) fresh or thawed frozen blueberries
1/2 cup (4 oz/125 g) sugar
1/4 cup (3 oz/90 g) unsulphured light molasses
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 tablespoons cornstarch (cornflour)
For the topping:
1 cup (5 oz/155 g) all-purpose plain flour
1/4 cup (2 oz/60 g) sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup (3 oz/90 g) cold unsalted butter, cut into 1/2-inch (12 mm) cubes, plus extra for greasing
1 large egg
1/3 cup (3 fl oz/80 ml) heavy (double) cream
Good quality vanilla ice cream for serving, (optional)
Here's how:
Place an oven rack in the lower third of the oven and preheat to 350 degrees F. Grease a 12-inch (30 cm) oval or 9-by-13-inch (23-by-33-cm) rectangular baking dish with a 2-qt (2-1) capacity.
To make the filling, in a bowl, combine the lemon zest and juice, blueberries, sugar, molasses, nutmeg, cloves, and cornstarch. Stir gently to mix, then spread in the prepared baking dish.
To make the topping, in a large bowl, mix together the flour, sugar, baking powder and salt. Using a pastry blender or your fingers, cut or rub the butter into the flour mixture until the texture resembles coarse cornmeal, leaving some pieces of butter about the size of a small pea. In a small bowl, beat the egg and cream together, add to the flour mixture a little at a time and stir just until the mixture pull together. (This process can be done in a stand mixer fitted with the paddle attachment.)
Pinch of f chunks of the dough and place them on top of the prepared blueberry mixture, covering it nearly completely.
Bake the cobbler until the topping is firm and golden brown and the filling bubbles slowly, 45-55 minutes.
Let cool for about 45 minutes before serving with a small scoop of vanilla ice cream, if desired.
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