INTERNATIONAL: Bread of the Week 46: Spiced Dutch Honey Spice Bread

INTERNATIONAL: Bread of the Week 46: Spiced Dutc...:   LINK to Dutch Spiced Breakfast Quick Bread LINK to Dutch Breakfast Spiced Bread aka Cake 

INTERNATIONAL: Borderless Cuisine 25: Netherlands, Luxembourg and Belgium...

INTERNATIONAL: Borderless Cuisine 25: Netherland...: The Netherlands, Luxembourg and Belgium due to their proximity have some similar foods. 

INTERNATIONAL: Borderless Cuisine 25: Netherlands, Luxembourg and Belgium UPDATED WITH VIDEOS

The Netherlands, Luxembourg and Belgium due to their proximity have some similar foods.  It is also noted here that in the Netherlands they speak Dutch; in Luxembourg they speak Luxembourgish, French and German and in Belguim they speak Flemish (Dutch), French and German:  The names of the dishes provided here may be different depending upon which part of the country the dish is prepared and named. 

For Example:  Bouneschlupp which is a soup with green beans, potatoes, smoked bacon and onions which is also served with potato pancakes.  Note: Also eaten in France, Belgium and Germany.

LINK to Luxembourg Recipe for Bouneschluupp

The soup is served with the below recipe:

LINK to Gromperekichelcher Recipe aka Potato Pancakes

In the Netherlands they eat a meat pie called  vleespastei and in Luxembourg and Belgium they call them pate gaumais.

LINK to Recipe for Pate Gaumais from Belgium

All three countries have their own special rye breads.

In Holland it is called Roggebrood.

In Luxembourg it is called Brout.

In Belgium it is called Brot (German), Pain de Seigle (French) or Roggebrood (Belgian Dutch) depending on what part of that country you are in. (Served with Snert or a traditional Dutch soup made with split peas, vegetables, and pork.) 

LINK to Dutch Roggebrood Recipe

LINK to Snert or Ertwensoep Recipe

In the Netherlands sausage is called Fikandellen.

In Luxembourg sausage is called Traipen, Worst and Wurst.

In Belguim sausage is Trippe Sausage aka Worst, Saucisson and Wurst. 

Belgium Recipe   

LINK to Trippe Sausage

In the Netherlands meatballs are Bitterballen aka Gehaktballen aka Gehaktbal.  

In Luxembourg they are Bouletten, Fleischklosschen, and Boulettes.  

In Belgium they are called Gehahtballen, Boulet a la Liegeoise and Boulettes.

LINK to Dutch Meatballs or Gehakt Ballen

In the Netherlands Beef Stew is called Hachee aka Draadjesvlees.

In Luxembourg Beef Stew is called Carbonade Flamande, Rinderragout and Beouf Bourgignon. 

In Belgium Beef Stew is called Carbonnade a la Flamande, Fleischklosschen and Boeuf Bourgignon aka Daube.

LINK TO Belgian Beef Stew Recipe

In the Netherlands waffles are known as Stroopwafel.

In Luxembourg they are known as die Waffle, Gaufre, and Eisekuchen.

In Belgium they are known as Waffles, Gaufres and die Waffle. 

LINK to Dutch Stroopwafel Recipe

In the Netherlands the Plum Tart is called Pruimenvolaai.

In Luxembourg the Plum Tart is called Quetschentaart, Zwetchgenkuchen and Tartes aux Prunes.

In Belgium the Plum Tart is called Tarte aux Prunes, Pruimenvlaai and Zwetchgenkuchen.

LINK TO Luxembourg Quetschentaart

VIDEOS

The Netherlands

LINK

Luxembourg

LINK

  

Belgium

LINK

INTERNATIONAL: Bread of the Week 46: Spiced Dutch Bpread..

INTERNATIONAL: Bread of the Week 46: Spiced Dutch Bread...:   

INTERNATIONAL: Bread of the Week 46: Spiced Dutch Honey Bread or ONTBIJTKOEK

 

LINK to Dutch Spiced Breakfast Quick Bread

LINK to Dutch Breakfast Spiced Bread aka Cake

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HOW TO PRONOUNCE ONTBIJTKOEK

Pennsylvania Dutch and German Cooking w/photos & links

November 2012 Did a blog post entitled : 

The Harmonists I - 18th & 19th century German cooking. The link is below (about German and Pennsylvania Dutch Cooking in the USA).

http://internationalfoodblog.blogspot.com/search?q=economy#.UO7e5W9QWSo

Did another blogpost in 2012 about Octoberfest:  
German Oktoberfest caught me off guard!!

Link:  http://internationalfoodblog.blogspot.com/2012/09/german-oktoberfest-caught-me-off-guard.html#.UO7gvW9QWSo

Also did a 3rd blogpost in 2012 entitled: (Alsace in France is French and German)

French food 1975 Part A - Alsace with photos

Link:  http://internationalfoodblog.blogspot.com/2012/08/french-food-1975-part-alsace-with-photos.html

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I am of German descent, lived in Germany for a year, held an ORIGINAL German dinner for 9 guests on November 25, 2011 with a menu of (these are my notes from 11/25/2012)

• For appetizers we had pickled asparagus, butterkase (German butter cheese), cream cheese mix and 12 grain pumpernickel and rye breads.
• Beverages were German wine (like a liebfraumilch), a German red (like a merlot) and German beers (light and dark). 
• For dessert we had German desserts:  (purchased items)

1. Kitchen Meister Liqueur Cake
2. Kitchen Meister Edel-Marzipan Stollen (Stollen with pudding in the middle)
3. Pfeffernuse (German cookies with powdered sugar)

Our German dinner on 12/25/2011  for 9 people. I am German & have lived in Germany.  Would like to share a few tips from my sauerbraten recipe which comes from a German family I knew well from a family sauerbraten recipe. 

1.  For the marinade I use red wine vinegar, sliced onions, peppercorns, juniper berries, bay leaves, cloves.  

2.  The marinade is cooked over medium heat until unions are semi-soft. 

3.  I brown the meat in a regular frying pan & place in a glass container, add the marinade & place in the fridge for 7-10 days.  (Alton Brown does 3 days and that is not enough.) 

Turn meat at least once a day.  DO NOT STICK A FORK IN IT or the vinegar will get into the meat.  Either use your hands or wooden spoons.  No metal, please. 

4.  Cook roast & marinade in an electric fry pan (stainless) & cook at 265-275 degrees for 3 hours min.  

5.  Remove meat to serving dish & keep warm. 

6.  Strain marinade, add the crushed gingersnaps & cook till thickened.  Serve with meat, sweet-sour red cabbage & little red potatoes.

  

  

  

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The Pennsylvania Germans were:

• Moravians from Bohemia and Moravia
• Mennonites from Switzerland and Holland
• Amish (offshoot of the Mennonites)
• German Brethren called "dunkards"
• Schwenkfelders from Silesia
• French Huguenots from Alsace-Lorraine

They were the Pennsylvania Deutsch but for over 250 years have been called Pennsylvania Dutch.

They merged their homeland cooking with ingredients available in this new country.

PIES

Potpie:     rich doodle dough cooked in chicken or meat broth

 

Shoo-fly pie:  which is a crumb pie (molasses attracts flies and you have to shoo them away).  When I moved to NC I thought it was a Southern pie but it really is a pie from the Mennonites that emigrated from PA to NC.  Just learned another food fact this month!!

Funeral pie:  a combination of raisins and lemon

 

CABBAGE

• PEPPER RELISH
• COLE SLAW
• HOT SLAW
• SAUERKRAUT

  

Ponnhaws or scrapple, schnitz and knepp (ham, dried apples and dumplings)

 

Other

• vegetables sweet and sour
• smoked sausage
• dandelion salad
• chicken corn soup
• red beet eggs
• chow chow 
• (we make every year but not the sweet PA kind but the southern non-sweet kind; again I thought this was a NC recipe but it isn't; came from  
• WIKI QUOTE:  Chow-chow found its way to the Southern United States during the expulsion of the Acadian (French-German) people from Nova Scotia and their settlement in Louisiana. It is eaten by itself or as a condiment on fish cakes, mashed potatoes, biscuits and gravy, pinto beans, hot dogs, hamburgers and other foods.
• WIKI QUOTE: Chow-chow is regionally associated with the Southern United States, Pennsylvania, New Mexico, the Appalachian Mountains, and soul food. The recipes vary greatly; some varieties are sweeter than others. Pennsylvania chow-chow, known by the Wos-Wit brand, is generally much sweeter than the southern varieties.)
• pretzels

  

 

Link to PAGENERALSTORE

http://www.pageneralstore.com/category/PennsylvaniaDutchFoods

From Pennsylvania Dutch Cooking cookbook circa 1960 Meat and Main Dishes section:

"A woman can throw out as much with a spoon as a man can bring in with a shovel."

TO SEE THE ATTACHED SCANNED JPEG OF RECIPES CLICK ON IMAGE TO MAKE LARGER:

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