Recipes That Use Mace
What to Do with Mace Blade
So you have blade of mace and don’t know what to do with it? Consider yourself lucky, this is the perfect time for culinary exploration. As far as we are concerned, mace is an incredibly underused spice outside of baking applications, but we just can’t wrap our heads around the reason why. Mace, despite its seemingly overpowering flavor, is actually quite versatile. It can be used in sweet and savory dishes alike—you just need to know how to use and a few recipes to get started with.
Two Main Things You Should Know About Mace Blade:
Mace blade is a warming spice and as such, the intensity in flavor can quickly become overpowering. Take caution not to confuse a tablespoon with a teaspoon on this one or add just a pinch at a time until you’ve reached a level of spice you find satisfying.
- Fresh ground mace blade is far better than the pre-ground version found in most grocery stores. This is true for any spice but we figured a reminder couldn’t hurt. If you are in a pinch and don’t have access to whole mace blade (you can find it here, by the way), you can certainly use the pre-ground version, you just might have to use a bit more of it. Grinding mace blade is simple; you can use a clean spice or coffee grinder or a mortar and pestle, whichever you prefer.
Now that you are better aware of the intricacies of this spice, it’s time to consider how you want to use it. As previously mentioned, mace is primarily found in baked goods. It is especially prevalent in cookies and donuts. In fact, aside from curries and stews, mace rarely gets its chance to shine in savory applications. By forgoing this spice in savory dishes though, you might just be neglecting your taste buds.
Have we piqued your interest? If you are wondering how to use mace in savory applications, or just need some ideas and recipes, you’ve found the right blog. In this post, we want to offer up a few ideas to get you started, as well as a brand new recipe we developed just for you!
Savory Applications for Mace Blade
- Mace is a fantastic flavor addition for meat. Utilize it in a dry rub, as we did here in our garam masala recipe, finish braised beef or lamb with a sprinkle of this phenomenal spice, stir a dash into your barbecue sauce before coating pork ribs, or mix a bit with oil to baste atop a roasted chicken.
- Mace and cream may have just been made for eachother; this marriage of ingredients is truly something divine. Stirred into sauces like Mornay, Allemande, or Alfredo sauce, mace is really given an opportunity to shine. Soon, everyone will begin asking for your recipes for pasta dishes.
- Try finishing your risotto with a touch of mace to brighten this delectable, yet quite often overwhelmingly heavy dish.
- Dress roasted vegetables with a maple and mace dressing as we did in this roasted root vegetable recipe.
- Or, really expand your culinary repertoire with our newly-developed Indian Pumpkin Patty recipe. These sultry delights make a wonderful accompaniment to braised or smoked meats, but are an equally satisfying vegetarian entrée. We can’t wait to hear what you think about them.
Savory Pumpkin Patties with Indian Spices
IngredientsFor the Pumpkin Patties
- 1 15 ounce can of pumpkin puree
- 2 heaping tablespoons garam masala spice blend
- 1 teaspoon sea salt
- 1 small onion, chopped
- ½ bell pepper, chopped small
- 1 8 oz can of corn, drained
- 1 egg
- 1 cup fine ground masa
- 1 tablespoon paprika
- ¼ cup cilantro, chopped
- Olive oil for frying
For the Smokey Saffron Yogurt Sauce
- 1 cup greek yogurt
- 1 teaspoon saffron
- 1 teaspoon lemon juice
- ¼ teaspoon smoked sea salt
- ¼ teaspoon ground white peppercorns
- 1 teaspoon extra virgin olive oil
- ¼ cup parsley, chopped
For the Pumpkin Patties
- Preheat the oven to 350 ℉.
- Add oil to a skillet and cook your onions over low heat until translucent.
- Add the bell peppers to the onions and turn the heat up to medium-low. Cook until the peppers are tender, stirring often.
- In a large bowl, mix together the pumpkin and egg until fully blended.
- Stir in the corn, onions, peppers, seasoning blend, sea salt, and cilantro. Thoroughly combine.
- Add ¾ cup masa, a little at a time, and stir to blend. You may need more or less masa. When the mixture holds together, your patties are ready to be formed.
- On a plate, add the remaining ¼ cup of masa and paprika and stir together.
- To form your patties, scoop out about ¼ cup of the mixture and roll it into a ball.
- Roll the ball in the masa/paprika mixture just to lightly coat the outside.
- Gently pat them between your palms to flatten to about ½ inch.
- Continue until all patties are formed.
- Heat the oil over medium-heat in a cast-iron skillet.
- Add the patties to the skillet and cook for about 3-5 minutes, being careful not to burn the patties. Flip the patties
- Move the skillet to the oven and bake for 25 minutes.
- Serve warm with saffron yogurt sauce.
For the Saffron Yogurt Sauce
- Boil water. Place your saffron in a small, heat-safe dish and add 2 tablespoons of the boiling water.
- Steep the saffron in the water for 10 minutes.
- Mix together all ingredients until thoroughly combined and the texture is smooth.
- Serve a drizzle or a dallop atop the pumpkin patties.
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