Over the past few weeks, we've been dipping into Marmee's Sugar'n'Spice unit studies. We've mostly used our own recipes that feature the "spice of the week": ginger tea when we read about ginger; cinnamon-sugar doughnut-muffins; clove-stuck oranges rolled in nutmeg and cinnamon (we are trying to dry these out in paper bags so they won't go mouldy); and this week, the Common Room's Nutmeg Muffins with fresh-grated nutmeg.
The fifth study in the series is sugar, and I'm thinking about saving that one for later in the year--maybe around Valentine's Day. But I would like to do one more actual spice now--probably allspice, since that's another one we usually have here. Most of our allspice recipes combine it with other spices, usually in baking (in pumpkin bread) or heated in cider, so I'm trying to find a way to use it this week that gives it more of a starring role. We're not likely to be making Jamaican chicken or chutney either...something simpler would be better.
These Whole Roasted Yams with Maple-Allspice Butter sound like they might work.
Any other favourite allspice ideas?
UPDATE: the comments about Swedish meatballs reminded me that I posted a recipe for Pork Meatballs (with allspice) here a few years ago. Thanks for the memory-jogger!