A stroopwafel (literally “syrup waffle“) is a wafer cookie made from two thin layers of baked dough joined by a caramel filling. First made in the Dutch city of Gouda, stroopwafels are popular throughout the Netherlands and the former Dutch Empire and have arguably become one of the best known Dutch dishes. A stroopwafel’s wafer layers are made from a stiff dough of flour, butter, brown sugar, yeast, milk, and eggs that has been pressed…
Bitterballen (plural of bitterbal) are a Dutch meat-based snack, made by making a very thick stew thickened with roux and beef stock and generously loaded with meat, refrigerating the stew until it firms, and then rolling the thick mixture into balls which then get breaded and fried. Seasonings in the base stew usually include onions, salt and pepper, parsley and nutmeg.…
Pea soup or split pea soup is soup made typically from dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. Erwtensoep, also called snert, is the Dutch version of pea soup. It is a thick stew of green split peas, different cuts of pork, celeriac or stalk celery, onions, leeks, carrots, and often potato. Slices of rookworst (smoked…
Boerenmeisjes (farm girls) is the name for an old-fashioned alcoholic drink. It was made by putting in apricots and storing them in brandy. This used to be the way to preserve fruit around 1950. It is mainly consumed in Twente, Groningen and Drenthe. With the addition of candy sugar, caramel and cinnamon, the whole was…
Boerenjongens is a Dutch dish of raisins soaked in brandy. The name means “farmer boys” in Dutch. This recipe is especially popular with older Dutch people and traditionally consumed at holidays or birthdays. In the city of Groningen and other cities in the countryside like Enschede there is often boerenjongens-flavoured ice cream for sale. In America, it is sometimes made with whiskey instead of brandy. A variation to this recipe, apricots…
Dutch mini pancakes, also known as ‘poffertjes’ or ‘brothers’, originated from a Catholic tradition. In the churches in the south of the Netherlands, sacremental hosts were used during the communion ceremony. Because the host was very dry, the brothers started experimenting with different recipes. From these culinary experiments the poffertjes that we know today have…
