On Sunday, April 14, 2013 6:55:42 PM UTC-6, sf wrote:
> On Sun, 14 Apr 2013 16:36:54 -0700 (PDT), Timo
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> > wrote:
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> > What do you use mace for? I use so little, I usually have none in the house. Will keep nutmeg around, but rarely use it either. Allspice is a Caribbean standard, and I use much more of it.
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> You're right about the allspice, I use it "just because" too.
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> Looking at my recipe file, I have quite a few that call for mace...
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> but most of them have been one time only or the "will do someday"
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> type. If you make sausage, it's one of the spices in
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> Nurnberg/Nuremberg Sausage.
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> Here are two recipes I made and portioned out as one of a collection
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> of spice mixes I made for family members one Christmas.
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> Beau Monde Seasoning Mix
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> By Peggy Trowbridge Filippone, About.com Guide
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> Makes: about 1/2 cup
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> Prep Time: 10 minutes Total Time: 10 minutes
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> Ingredients:
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> 1 Tablespoon salt
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> 1 Tablespoon ground bay leaves
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> 2 Tablespoons ground white pepper
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> 2 Tablespoons ground black pepper
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> 1 teaspoon ground nutmeg
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> 1 teaspoon ground cinnamon
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> 1 Tablespoon ground allspice
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> 1 Tablespoon ground mace
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> 1 teaspoon celery seed
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> 1 Tablespoon ground cloves
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> Preparation:
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> Combine salt, bay leaves, white pepper, black pepper, nutmeg,
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> cinnamon, allspice, mace, celery seed, and cloves.
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> Pour into a glass jar and store in a cool, dark place.
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> Beau monde is a great seasoning mix for poultry, fish, beef,
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> vegetables, and sauces.
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> 14 Spice Dry Rub Mix
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> http://www.theyummylife.com/dry_rub_mix#EmbedRecipe_69
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> Ingredients
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> 1/2 cup dark brown sugar
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> 2 tablespoons cup salt (or reduce the amount)
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> 1/4 cup paprika (sweet Hungarian)
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> 1/4 cup smoked paprika (Spanish)
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> 1 tablespoon garlic powder
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> 2 teaspoons onion powder
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> 1 tablespoon celery salt
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> 2 tablespoons chili powder
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> 2 tablespoons black pepper
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> 1 tablespoon rubbed dried sage
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> 1 teaspoon ground allspice
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> 1 teaspoon ground cumin
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> 1/4 teaspoon cayenne
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> 1/4 teaspoon ground mace
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> 1/8 teaspoon ground cloves
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> Directions
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> Spread brown sugar out on a baking sheet for 1-2 hours so it can dry
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> out and avoid clumping. Combine all ingredients in a food processor
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> and pulse until well mixed. Or, sift the ingredients into a bowl and
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> whisk them until mixed.
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> Store in airtight container.
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> TO USE: Sprinkle dry rub mix on all sides of the meat (chicken, beef,
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> or pork) and rub it in. If you have time, wrap or cover the meat and
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> refrigerate it for 1 hour (or as long as 12 hours) before cooking. The
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> fridge time will enhance the flavor, but it's also good if you cook
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> the meat right away. Grill, pan fry, or bake the meat according to
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> your preference. Also good for seasoning meat in slow cooker.
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> VARIATIONS:
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> --For a spicier blend, use hot chili powder (rather than mild) and
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> more cayenne, cumin, black pepper.
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> --For a sweeter blend, increase the allspice, cloves, mace, and brown
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> sugar.
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> --For a smokier blend, omit the sweet paprika and substitute all
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> smoked paprika.
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> --
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> Food is an important part of a balanced diet.

Those two recipes for the spice mixes look good...thanks for posting them.