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Spicy Nutmeg Chicken

  • 8 Chicken legs or wings
  • 1/2 teaspoon pepper sauce
  • 1/4 cup soy sauce
  • 1/4 cup grated onions
  • 1 Teaspoon salt
  • 2 cloves garlic (crushed)
  • 1/2 cup Morne Delice Nutmeg Syrup
  • 1/4 teaspoon ground ginger

Season chicken with salt, pepper, crushed garlic and onions.
Bake for 15 minutes at 400 F.
Mix soy sauce, nutmeg Syrup and ground ginger.
Remove from oven, baste with Morne Delice Nutmeg Syrup mixture. Lower oven to 350 F and continue baking for one hour basting frequently.
Serve very hot.

Concord Cream

  • 2/3 cup heavy cream
  • 3 oz. Morne Delice Nutmeg Syrup
  • 3 tsp La Grenade Liqueur
  • 1 tsp vanilla extract
  • 1 tbsp sour cream

Refrigerate bowl &beaters until cold. Combine all ingredients except nutmeg syrup.
Beat in a mixer on medium speed. Add Morne Delice Nutmeg Syrup and beat until soft peaks form (about 3 minutes).
Serve with bread pudding or sweet potato nutmeg pie.

Grenada Bread Pudding

  • 3 large eggs
  • 6 oz. Morne Delice Nutmeg Syrup
  • 1 1/2 tsp vanilla extract
  • 1 1/4 tsp ground nutmeg
  • 2 cups milk
  • 1/2 cup raisins
  • 1/2 cup La Grenade Liqueur
  • 5 cups bread (cubed)

Mix all ingredients except bread cubes, raisins and Liqueur.
Place the bread cubes in a greased loaf pan. Fold in egg mixure and raisins. Let stand for 45 minutes, patting the bread down into the liquid occasionally.
Place in a preheated 350˚ oven and bake for 40 minutes.
Serve with Concord cream.

Sweet Potato Nutmeg Pie

  • 1 pie shell
  • 2-3 sweet potatoes (enough to yield one cup of cooked pulp)
  • 6 oz. Morne Delice Nutmeg Syrup
  • 1 egg (beaten frothy)
  • 1 tbsp heavy cream
  • 1 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground ginger
  • 1/8 tsp ground nutmeg

Peel and boil sweet potatos with a dash of salt, mash to pulp.
Combine all ingredients except 1 tablespoon of nutmeg syrup and pie shell in large mixing bowl. Beat for 2-3 minutes and set aside.
Brush pie shell with a tablespoon of nutmeg syrup.
Spoon sweet potato filling evenly into pie shell.
Sprinkle with cookie crumbs.
Bake in oven at 325˚ for about 1 1/2 hours. Cool and serve with Concord Cream.