DutchovenArt Newsletter “Down memory lane the culinary way.” Volume 1– Issue 23 - October, 2014

Flevoland is a province of the Neth- der (Northeast polder). polders revealed many wrecks of Almere is a planned city and municipality in erlands. Located in the centre of the This new land included aircraft that had crashed into the the province of Flevoland, the Netherlands, country, at the location of the former the former islands of IJsselmeer bordering Lelystad and Zeewolde. The mu- Zuiderzee, the province was estab- Urk and Schokland and it was includ- during World nicipality of Almere comprises the districts lished on 1 January 1986; the twelfth ed in the province of Overijssel. After War II, and also Almere Stad, Almere Buiten, Almere Ooster- province of the country, with Lelystad this, other parts were reclaimed: the fossils of Pleis- wold (design phase) and Almere Pampus as its capital. The province has ap- South-eastern part in 1957 and the tocene mammals. (planned for future). and the boroughs of proximately 394,758 inhabitants South-western part in 1968. There Almere Haven, Almere Hout and Almere In February 2011, Flevoland, together Poort. (2011) and consists of 6 municipali- was an important change in these with the provinces of Utrecht and ties. post-war projects from the earlier Almere is the newest city in the Netherlands: North Holland, showed a desire to Noordoostpolder reclamation: a the first house was finished in 1976, and History investigate the feasibility of a merger narrow body of water was preserved Almere became a municipality in 1984. It is between the three provinces. This After a flood in 1916, it along the old coast to stabilise the the largest municipality in Flevoland with has been positively received by the 196,156 citizens in 2014 and the 7th largest was decided that the water table and to prevent coastal Dutch cabinet, for the desire to cre- in the Netherlands. In October 2007, the city Zuiderzee, an inland sea towns from losing their access to the ate one Randstad province has al- council of Almere made agreements with the within the Netherlands, would be sea. Thus Flevopolder became an ready been mentioned in the coalition government to expand the city to 350,000 enclosed and reclaimed: the Zui- artificial island joined to the mainland agreement. The province of South inhabitants by 2030. derzee Works started. Other sources by bridges. The municipalities on the Holland, part of the Randstad urban indicate other times and reasons, but three parts voted to become a sepa- area, visioned to be part of the Rand- also agree that in 1932, the Afsluitdijk rate province, which stad province, and very much sup- was completed, which closed off the happened in 1986. Inside this issue: portive of the idea of a merger into sea completely. The Zuiderzee was Flevoland was named after Lacus one province, is not named. With or 1 subsequently called IJsselmeer (lake Flevoland & Almere & Boats’man Stew Flevo, a name recorded in Roman without South Holland, if created, the at the end of the river IJssel). 2 sources for a large inland lake at the new province would be the largest in Monsieur Boulanger & Wacky Cake & Choc- The first part of the new lake that southern end of the later-formed the Netherlands in both area and olate and prune refrigerator bars & Choco- late Peanut Butter Balls was reclaimed was the Noordoostpol- Zuiderzee. Draining the Flevoland population. Emmeloord & Lelystad & Pumpkin Cheese- 3 4 cake & Fatal Attraction & Marshmallow Brownies & Urk

Celery Salad & Biddinghuizen & Dairy 5 Boatman’s Stew Yield 6 2 Tbsps/30 ml sherry wine fry fish until golden brown, 6 Know How! & Windmill Cookies & Classic ½ cup/125 ml honey stirring frequently. Remove Graham Crust 2lbs fillet fish 4 Tbsps/60 ml vinegar from an. Add the diced 7 2 Tbsps/30 ml Kids Corner! & 18th Century Cooking Es- ½ tsp/2.5 ml sesame oil onion, garlic and ginger an tablishment History & Zeewolde cornstarch 1 cup/250 ml chicken- or fry till golden brown. Com- 2 Tbsps/30 ml oil Caramel & The Horn of Plenty & Batavia 8 fish stock bine remaining ingredients, 1 onion, small dice Stad & Maraschino cherries add to wok and bring to a 1 clove garlic, minced Fresh in October & Syrup Waffle Trifle & 9 Cut the fish into 2” chunks boil. Lower heat and cook 10 1 slice ginger, small dice Skulls on a Stick & Basic Bran Muffins and shake in cornstarch to until thickened. Add fish 3 Tbsps/45 ml soy sauce Special thanks to… & Magic Potion 11 coat. Heat oil in wok and and simmer for 1 minute. 1. Wacky Cake 2. Chocolate and prune refrigerator 3. Chocolate Peanut Butter Balls

Yield 1 loaf bars Makes 12 bars 1 cup/250 ml peanut butter

1 cup/250 ml icing sugar 1½ cup/375 ml flour 250 g/ 9 oz milk or ½ cup/125 ml nuts, chopped 1 tsp/5 ml baking powder dark chocolate ½ cup/125 ml rice crispies 1 cup/250 ml granulated sugar 115 g/4 oz digestive 120 g/4 oz. chocolate ½ tsp/2.5 ml cinnamon biscuits, graham crackers 1 Tbsp/15 ml butter, un- 1 tsp/5 ml baking soda 115g/½ cup ready-to-eat prunes salted ½ tsp/2.5 ml salt 50g/¼ cup unsalted butter 3 Tbsps/45 ml cocoa Mix together all ingredients and chill in 1 tsp/15 ml vanilla Break the chocolate into small pieces and fridge for 15 minutes. Roll into balls. Melt 1 Tbsp/15 ml vinegar place in a heatproof bowl. Add the butter the chocolate with butter. Dip the balls in 5 Tbsps/75 ml butter, melted and melt in the microwave on high for 1-2 the melted chocolate and chill. 1 cup/250 ml luke warm water minutes. Stir to mix and set aside.

(Alternatively, place the bowl over a pan of Combine dry ingredients in a 8” square gently simmering water and leave until pan. Add remaining ingredients, mix well melted, stirring frequently. and bake at 350°F/180°C for 30 minutes. Put the biscuits in a plastic bag and seal,

then bash into small pieces with a rolling

pin. Roughly chop the prunes and stir into

the melted chocolate with the biscuits.

Spoon the chocolate and prune mixture into

a 20cm/ 8” square cake pan and chill for 1

-2 hours until set. Remove the cake from

the refrigerator and using a sharp knife, cut

into 12 bars and enjoy.

Monsieur Boulanger

The French claim that the first modern restaurant opened one day in 1765 when a Parisian tavern keeper, a Monsieur Boulanger, hung a sign advertising the sale of his special restorative, a dish of sheep feet in white wine sauce. His establishment closed shortly thereafter as the result of a lawsuit brought by a guild whose member claimed that Boulanger was infring- ing on their exclusive right to sell prepared dishes. Boulanger triumphed in court and later reopened. Boulanger’s establishment differed from the inns and taverns that has existed throughout Europe for centuries. These inns and taverns’ served foods prepares by the appropriate guild. The food – of which there was little choice – was offered by the keeper as incidental to the establishment’s primary function: providing sleeping ac- commodations or drink. Customers were served family-style and ate at communal tables. Boulanger’s contribution to the food service industry was to serve a variety of foods prepared to customers whose primary interest was dining. Several restaurants opened in Paris during the succeeding decades.

Source: On Cooking; A Textbook of Culinary Fundamentals 4. Pumpkin Cheesecake 1 cup/250 ml 5. Fatal Attraction

whipping cream, Yield 5 dozen cookies Crust: whipped 1 cup/250 ml gingersnaps, 120 g/4 squares unsweetened chocolate crumbled Combine crust ingredients. ½ cup/125 ml shortening 3 Tbsps/45 ml butter Lightly grease a 26 cm/10” 2 cup/500 ml sugar (unsalted), melted spring form pan a line bottom 2 Tbsps/30 ml vanilla 1 tsp/5 ml cinnamon with crumb mixture. Pat firm 4 eggs 2 Tbsps/30 ml brown sugar and chill. Preheat the oven to 2 cups/500 ml flour

325°F/160°C. Beat softened 2 Tbsps/30 ml baking powder Filling: cream cheese till fluffy. Slowly 1 cup/250 ml chocolate chips 250 g/0.8 oz cream beat in sugar. Add eggs, one at ½ cup/125 ml icing sugar cheese, softened the time, beating well after 1½ cup/375 ml sugar each addition. Gradually beat Melt the chocolate squares and shortening, 5 eggs in flour, spices, pumpkin and but do not boil. Stir in the sugar and allow to cool. Spoon ¼ cup/50 ml flour rum. Pour batter over crust. mixture into a bowl, add vanilla and beat well. Add eggs, 2 Tbsps/30 ml pumpkin spice Bake for 1½ - 1¾ hours or till one at the time, beating well after each addition. Combine 398 ml/14 oz canned pump- filling is set. Cool for an hour. flour and baking powder; add to creamed mixture. Beat kin Refrigerate several hours. Gar- well. Fold in chocolate chips. Preheat oven to 350°F/180°C. 2 Tbsps/30 ml nish with whipped cream and Roll dough into 2.5 cm/1” balls and roll into the icing sugar light rum a sprinkle of cinnamon. until coated. Bake on greased sheets for 12 minutes.

Lelystad Is a municipality and a Emmeloord city in the centre of the Nether- lands, and it is the capital of the province of Flevoland. The city, built on reclaimed land, was found- ed in 1967 and was named after Cornelis Lely, who engineered the Afsluitdijk, making the At the heart of the Noordoostpolder, where the three reclamation possible. Lelystad is approximately 3 m (9.8 ft) below sea level. main drainage canals intersect, is the city of Emmeloord (1943). Emmeloord Lelystad is built on the seabed of the former Zuiderzee. About 6500 years ago this is in a polder: land reclaimed from the IJsselmeer, which earlier was part of wetland was above high tide level and inhabited; the Netherlands have steadily subsided the sea. Planned from the outset to be the first and the only major town of since. Near Lelystad at Swifterbant, the oldest human skeletons in Western Europe were the polder, it is the local governmental and services centre. Ten smaller discovered. Due to rising water levels and storms, the peatlands were washed away, and villages, conceived more as agricultural communities, were planned in a wide the Lacus Flevo (in Roman times) grew to be the Almere (Middle Ages) and became the Zuiderzee. The Zuiderzee (Southern Sea) was the main transport route from Amsterdam circle around Emmeloord, with the distances between them determined to be to the North Sea and the Hanseatic League cities. Due to the many shipwrecks in Flevo- easily reachable by bicycle. The first settlements were Ens, Marknesse and land, Lelystad now houses the National Centre for Maritime History, with a museum and Kraggenburg (1949), then Bant (1951), then Creil and Rutten (1953), and finally the shipyard that has built the Batavia replica. Espel, Tollebeek and Nagele (1956). There is another village called Luttelgeest After the Second World War the Zuiderzee Works continued, constructing the polder of (located northeast in the Noordoostpolder). From Emmeloord three canals Eastern Flevoland. In 1950 work commenced on several construction islands in the take their water to three pumping stations, the Buma near Lemmer, the middle of the IJsselmeer. Lelystad-Haven was the largest island, and its wooden bar- Smeenge at Vollenhove and the Vissering on Urk. racks housed a community of dyke-builders. In 1955 they reached the mainland, which made it possible to drive to Lelystad by car. One of the three pumping stations, which Emmeloord was named after an abandoned village on the island of Schokland. drained the polder in June 1957, was the diesel-powered Wortman in Lelystad-Haven. In the center of Emmeloord there is a watertower called the Poldertoren. Until 1967 the only inhabitants of Lelystad were technical engineers and laborers and The tower is the central point of the Noordoostpolder and could be seen from superintendents, living on the former construction island. almost every location in the early years of the Noordoostpolder, when there For more information on Lelystad's history, visit the Nieuw Land Herit- were no tall trees. In Japan there is a replica of this water tower. age Centre. For history see Zuiderzee Works. 6. Peppermint Pillows 7. Marshmallow Brownies Yield 24

125g/4.4 oz icing sugar 150 g/5.3 oz butter, small dice

2 drops of peppermint oil 125 g/4.4 oz pure dark chocolate,

½ egg white chopped

3 eggs

Sift the icing sugar, while stirring add 250 g/8.8 oz packed brown sugar the peppermint oil and the lightly beaten egg white 1 tsp/5 ml vanilla keep stirring till stiff peak creamy mixture appears. 125 g/4.4 oz flour

Lightly dust a working surface with some icing sugar 30 g/1 oz cocoa and roll the creamy mixture into small sticks. Cut 160 g/6 oz unsalted peanuts small square peppermint pillows with a scissor, place 45 g/2 oz mini-marshmallows the peppermint candy on a baking tray and set aside on a cool place to harden.

Preheat the oven to 350°F/180°C. Lightly grease a cake pan 20

Urk is a municipality and a town in the Flevoland province in the cen- cm/8”. Cover the bottom and the sides with parchment paper. Melt tral Netherlands. the butter and the chocolate. Set aside to cool down. Whisk the eggs Urk is first mentioned in historical records dating to the 10th century, and vanilla light and fluffy. Gently stir in the melted chocolate, keep

when it was still an island in the Almere, a lake that would become stirring. Add the flour, cocoa, mix well. Add the unsalted peanuts part of the Zuiderzee in the 13th century after a series of incursions and the marshmallows. Pour the dough into the cake pan and bake by the North Sea. In 1939, a dike from the mainland to Urk ended the in the oven for 45 minutes. Till the top of the brownies feel nice and town's island status, just as the Afsluitdijk project was changing the salt water Zuiderzee surrounding Urk to the less saline IJsselmeer. solid. Cool the cake down in the cake pan. Once removed from cake Later in the 20th century, seabed areas surrounding Urk were re- pan cut the brownies into squares and garnish with a drizzle of melt- claimed from the sea and became the Noordoostpolder. ed chocolate. The mainstay of the town's economy has always been fishing, and the products of the sea coming in through Urk's harbor continue to be exported widely, although today Urk's fishing boats must travel great- er distances to gather them than was required in most historical periods. Religious life has also traditionally been very important to Urk's inhabitants, with active, conservative congregations of the Dutch Reformed denominations playing key roles in the life of the community.

History / Lordship of Urk en Emmeloord certificate of 966 from Holy Roman Emperor Otto I to the Sint Pantaleonsklooster monastery in Cologne. The text reads: From 1792 to 1950 Urk belonged to the province of Urk is first mentioned in historical records "cuiisdam insulae medietatem in Almere, que Urch Noordholland. dating to the 10th century, when it was still an vocatur" (Latin: "of a certain island in the middle of island in the Almere, a lake that would become Almere, which is called Urch"). From 1950 to 1986 Urk belonged to the province of part of the Zuiderzee in the 13th century after Overijssel. a series of incursions by the North Sea. In 1939, a dike from the Until 1475 the High and Low Lordship of Urk and mainland to Urk ended the town's island status, just as the Emmeloord (the most northern village of Schokland) Since 1986, Urk has belonged to the province of Afsluitdijk project was changing the salt water Zuiderzee sur- was in the hands of the Van Kuinre family. Flevoland. rounding Urk to the less saline IJsselmeer. Later in the 20th century, seabed areas surrounding Urk were reclaimed from the From 1475 to 1614, the Zoudenbalch family of Utrecht After WWII, Urk's town spread into the polder. Many sea and became the Noordoostpolder. The mainstay of the town's were Lords of Urk and Emmeloord. Urkers who had to leave the town because of over- economy has always been fishing, and the products of the sea crowding before the polder reclamation was completed coming in through Urk's harbor continue to be exported widely, From 1614 to 1660, Urk and Emmeloord were ruled by were able to return to Urk. although today Urk's fishing boats must travel greater distances Jonkheer van der Werve. (from an important family of to gather them than was required in most historical periods. Antwerp.) The Noordoostpolder in its early years had an alternative name Religious life has also traditionally been very important to Urk's "Urker Land," from which Urk's newspaper, Het Urkerland, gets its inhabitants, with active, conservative congregations of the Dutch From 1660 to 1792 Urk and Emmeloord belonged to the name. Reformed denominations playing key roles in the life of the com- municipality of Amsterdam, and ruled from 1660 to munity. The oldest instance of the name "Urk" is a donation 1672/1678 by Andries de Graeff. 8. Apricot-Crumble Cake Yield 24 Celery Salad mustard, ¾ of the lemon Dough Yield 8 juice (safe the rest to sprin- kle over the avocado), salt 350 g/13 oz flour 1 chalk celery, thinly sliced and pepper to taste, stir all Pinch of salt 1 leek, thinly sliced in rings the ingredients and gently 110 g/3.8 oz sugar 1 Tbsp/15 ml chives, freshly fold in the whipped cream 7 g/0.3 oz vanilla sugar chopped with a spatula. Peel, remove 250 g/9 oz butter, small dice 50 g/1.8 oz walnuts, rough- the pit and slice the avoca- Filling ly chopped do, sprinkle the sliced avoca- 500 g/18 oz apricots or other fresh fruit 100 g/3.5 oz blue cheese, do with the remaining lemon For Spreading crumbled juice to prevent it from 5 Tbsps/75 ml apricot jam 125 ml/4 fl.oz whipping browning. Just before serving For garnish cream or sour cream add in the chopped walnuts 50 g/2 oz icing sugar 1 Tbsp/15 ml mayonnaise (safe some for garnish), the 1 tsp/5 ml cinnamon 1 Tbsp/15 ml mustard avocado slice and 3 1 avocado Tbsps/45 ml of the dressing Sift the flour into a large mixing bowl. Make a ½ lemon, juice only (serve the remaining dress- hole in the middle and add the salt, sugar, vanilla sugar,

ing separate). and the diced butter. Knead the ingredients into solid Add the sliced celery, leek, smooth dough. Cover the mixing bowl and let rest in the chives in a large salad bowl, refrigerator for an hour. Roll out the dough into ½ cm/0.2” toss well, set aside till need- thick square. Place on a lightly greased baking tray and ed. Meanwhile chop the wal- spread it with apricot jam. Wash the apricots slice in half; nuts. Crumble the blue remove the pit place the halved peaches skin side on the cheese. Whip the cream. In a dough. Sprinkle with the remaining dough crumbles. Place in mixing bowl add the crum- a preheated oven 374°F/190°C. Let the cake cool on the bled cheese, mayonnaise, baking tray. Mix the icing sugar and the cinnamon and dust

it over the cake. Cut the cake in squares or diamond shape. “What is more refreshing than salads when your appetite seems to have de- Lowlands, a three-day pop festival held in Biddinghuizen in the middle of the Dutch serted you, or even after a capacious polders, gets under way for the 17th time on Friday. Set up in 1993 as a small-scale dinner — the nice, fresh green, and festival for alternative music and called 'A Camping crisp salad, full of life and health, which Flight to Lowlands Paradise', the event has since overtaken the more high-profile Pinkpop in popularity. seems to invigorate the palate...” Radio Netherlands Worldwide has picked five notewor- thy acts those staying home will sadly miss. ~Alexis soyer~

Biddinghuizen is a village in the municipality of Dronten in the Netherlands. It is situated in the center of the provinceGrain of info! Flevoland, about 13 km north of the city of Harderwijk. On 1 January 2014, the village had 6147 inhabitants. The built-up area of the village was 1.93 km2 (0.75 sq mi), and contained 1995 residences. Biddinghuizen is home of the annual Low- lands Festival and Defqon.1 Festival. FlevOnice, a 3 km (2 mi) long, outdoor, refrigerated, ice skating track opened in 2007 in Biddinghuizen and belongs to the longest in the world. The track was shortened from the original 5 km (3 mi) in 2013. Simple Butter- 9. Windmill Cookies Yield and the diced butter. Quickly knead 1½ package Mon Chou/ cream 24 the ingredients into solid smooth Cream cheese Yield 1½ kg/3 Lb dough. Cover the mixing bowl and 100 g/3.5 oz sugar Dough let rest in the refrigerator for an 14 g/0.5 oz vanilla sugar 450 g/1 Lb butter, lightly salt- 250 g/9 oz flour ed and softened hour. Roll out the dough into 10 x ¼ li/125 ml whipping cream, 250 g/9 oz curd or Greek 1 egg 10 cm/4 x4” squares. Spread apri- whipped yogurt 900 g/2 Lb confectioners’ cot jam in the centre of the squares 398 ml/14 oz fruit or fresh fruit 250 g/9 oz butter, small sugar and add 1 apricot on top, cut in 2 tsp/10 ml vanilla extract dice the corners from the squares and Combine crust ingredients. Lightly Pinch salt Using a mixer fitted with the fold the edges to the middle. Place grease a 26 cm/10” spring form For spreading paddle attachment, cream the the windmill cookies on a parch- pan a line bottom with crumb mix- 4 Tbsps./60 ml apricot jam butter until light and fluffy. ment paper lined baking tray. ture. Press it with the back of the For the filling Beat in the egg, if using. Grad- Brush with the egg wash and bake spoon, cover the pie pan and place ually add the sugar, frequently 500 g/18 oz apricots, in the oven for 25 minutes. it in the fridge for at least 2 hours. scraping down the sides of the soaked or from a can bowl. Add the vanilla and con- Soften the cream cheese and sugar For brushing 10. Mon Chou Pie with fresh fruit tinue beating until the frosting mix till smooth paste. Whip the 1 egg, lightly beaten Yield 12 is smooth and cream. With a spatula fold the light.

For the crust whipped cream into the mon chou Preheat the oven to 225°C/437°F. 200 g/7 oz crumble cookies and pour the mixture over the pie Sift the flour into a large mixing 125 g/4.4 oz butter, melted crust. Place in the fridge to set for bowl. Make a hole in the middle and For the filling an hour. add the salt, sugar, vanilla sugar,

Cream Cheese (Mon Chou) is a the water to a soft, mild-tasting cheese with a simmer and dairy know how! high fat content. Stabilizers hold at a tem- such as carob bean gum and carrageenan are perature of approximately 90°C/200°F. One added. The U.S. Department of Agriculture at the time, crack the eggs into a small ram- defines the dairy product as containing at ekin or cup. If a piece of shell falls into the least 33% milk fat (as marketed) with a egg, it can be removed; if the yolk breaks, moisture content of not more than 55%, and the egg can be set aside for some other use. a pH range of 4.4 to 4.9. In other countries, Gently slide each egg into the simmering it is defined differently and may need a water and cook for three to five minutes. Classic Graham gredients are considerably higher fat content. Cream Lift the poached egg out of the water with well blended. cheese is not naturally matured and is a slotted spoon. Trim any ragged edges with Crust Yield a meant to be consumed fresh, and so it dif- a paring knife. Serve immediately. 9”/23 cm pie pan Scoop the fers from other soft cheeses such as Brie crust into Eggs that are to be poached should always and Neufchâtel. It is more comparable in be very fresh. They should also be kept 1 cup/250 ml a pie pan taste, texture and production methods to very cold until used. Cold egg whites stay Graham Crumbs and press into the pie Boursin and Mascarpone. together better when dropped into hot 3 Tbsps/45 ml pan with a spoon. Place Buttercream is alight, smooth, fluffy water. Pached eggs should be soft and butter, unsalted in the refrigerator for frosting of sugar, fat and flavourings; egg moist; the whites should be firm enough to yolks or whipped egg whites are sometimes encase the yolk completely, but the yolk 2 Tbsps/30 ml about 10 minutes to added. There are three principal kinds: sim- should still be runny. Some people add salt sugar rest. Meanwhile preheat ple, Italian and French. to the poaching water for flavour; others the oven on 425° feel the salt causes whites to separate. To Basic Procedure for Preparing Poached Melt the butter F/220°C. Bake the crust help the egg whites cling together, add 2 Eggs Tbsps/30 ml of white vinegar per liter/ and stir in the for 10 minutes let it Fill a sauce pan or stockpot with quart of graham crumbs, cool down before filling. at least 7.5 cm/3” of water. Add water stir until all in- salt and vinegar if desired. Bring 18th Century Cooking Establishment History

The word “Restaurant” is derived from the French word restaurer (to restore)

Boulanger (Fr. for “baker” and “bakery”) 11. Pancake Pie spoon of butter in a Yield 12 crepe pan. Make six of The word “Restorative” had been used to describe rich and highly flavoured soups or stews capable of restoring lost strength. These restorative and all those pancakes. Put a 4 cups/ 1‟000 other foods offered and purchased outside the home, were made by guild large spoon of batter in ml flour members. Each guild has a monopoly on preparing certain food items. the pan, till the bottom 1 cup/250 ml milk is covered with a thin Pinch of Salt layer. When the top gets 1 egg dry, flip it and bake the For example during the reign of Henri IV of France (1553-1610) there were other side. Light brown, separate guilds for: Filling stack the baked pancake As needed  Rotisseurs; responsible for main cuts of meat on a plate. strawberry‟s  Patisseurs; responsible for poultry, pies and tarts To build the pie place one As needed custard cream pancake on pie plate.  Vinaigriers; responsible for sauces and some stews As needed whipped Cover it with a layer of  Traiteurs; responsible for ragouts cream custard. Place the second As needed  Porte-chapes; who organized feasts and celebrations pancake on top of that. butter Cover that one with

strawberry‟s and Put the flour, milk, salt whipped cream. Place a and 1 egg in a large third pancake on top. bowl. Mix it well into a Repeat till all pancakes smooth batter. If it stays 12. Chocolate-Mint well. Set aside to cool down. have been used. Garnish thick, add a little milk or When cooled down add the with strawberry‟s and Candy Yield 20 water, add more flour if vanilla sugar, and the icing whipped cream. Place in it is too liquid. Heat a 50 g/1.8 oz butter sugar into the butter-chocolate

2 Tbsps/30 ml syrup mixture. Add in the milk pow-

50 g/1.8 oz chocolate der and knead all ingredients

1 Tbsp/15 ml peppermint into a smooth ball. Portion 20 Zeewolde a municipality and a town in the Flevoland syrup balls, size like that of a walnut, province in the central Netherlands. It has a popula- 14 g/0.5 oz vanilla sugar with fingers shapes it into a tion of approximately 20,000. It is situated in the 150 g/5.3 oz confectioners‟ pyramid shape. Place the can- polder of Flevoland with the small lake called the sugar dy into the candy cups and Wolderwijd to the east. To the south is a large decid- 50 g/1.8 oz coffee milk pow- onto a baking tray, place in uous forest called the Horsterwold. The area to the west is principally agricultural. der/creamer the refrigerator for about an

Paper candy cups hour for the candy to set Zeewolde is known for its landscape and nature art; the most well-known art work is Sea Level by Rich- properly. ard Serra, located in the Landschapspark De Weter- In a bowl stir the syrup and ing. Edinburgh Rugby players and brothers Tim and the butter light and fluffy. Melt Sep Visser come from Zeewolde. the chocolate with the pepper- In the wood Hulkesteinse Bos there is the nudist mint syrup when chocolate has resort Flevo-Natuur, with recreation bungalows, a melted add the butter and stir camp site, and the possibility of day recreation. 14. The Horn of Plenty ribbon. Cut in half

13. Caramel Yield 100 Yield 2 length wise. Lightly grease a cone shaped 500 g/18 oz sugar Sweet memories of Oma B‟s. baking shape with butter and dust 7 g/0.3 oz vanilla sugar birthday the ever present extra large lightly with flour. Roll one dough ribbon 3 Tbsps/45 ml water box filled with sweet pastry of all sorts. I around the cone shaped baking form. 50 g/1.8 oz butter, unsalted only had eyes for the “horn of plenty” Start at the point and roll it all the way 2 Tbsps/30 ml syrup though, puff-pastry horn filled with up, brush a little water on the edge to 300 ml/10 fl.oz milk whipped cream garnished with a mara- clue it together. Roll them through a 150 ml/5 fl.oz whipping cream schino cherry! ;) plate with cinnamon-sugar. Make sure In a large sauce pan add the 2 sheets of puff pastry all is covered in sugar before placing the sugar, vanilla sugar and the wa- As needed flour horns on a baking tray lined with ter. Stir with a wooden spoon parchment paper. Place the baking tray till all the sugar has dissolved. Add the butter and As needed sugar in the refrigerator for approximately 30 the syrup, keep stirring till butter has melted. 100 ml/3.4 fl.oz whipping minutes for the dough to rest. Preheat While stirring add the milk and the whipping cream the oven to 220°C/392°F. Bake the cream little bits at the time. Bring slowly to a boil horns for 20 minutes till lightly golden. and let it boil for 15 minutes, stir frequently. 2 Tbsps/30 ml orange juice Set aside to cool down. Meanwhile whisk Remove the pan from the heat and whisk till the 1 orange, segmented the whipping cream, orange juice and ½ mixture thickens. Pour the caramel mixture onto Thaw the puff pastry Tbsp/7.5 ml sugar. Segment the orange, a with parchment paper lined deep dish baking sheets, place on sheet on fold the orange segments gently into the tray, (with edges as high as 15 cm/6”). Let it the other, fold, and fold once more whipped cream. Scoop into a piping bag cool and harden for approximately 2 hours. Re- length wise. Dust a working service and pipe the orange-cream into the move from the baking tray and cut the candy lightly with flour. Roll out the dough, horns. Garnish with a maraschino cherry into squares 1½ x 1½ cm/0.6 x 0.6”. length wise till a long 2 cm/0.9” thick and an orange segment.

“All happiness depends on Maraschino cherries a leisurely breakfast.”

In the United States, a maraschi- ~John Gunther~ no cherry is a preserved, sweetened cherry, typically made from light-colored sweet cherries such as the Royal Ann, Rainier, or Gold varieties. In their modern form, the cherries are first preserved in a brine solution usually containing sulfur dioxide and calcium chloride to bleach the fruit, then soaked in a 15. Honey Cookies gradually. Let the mix- suspension of food coloring (common red food dye, FD&C Red 40), Yield 15 ture rest for 30 minutes. sugar syrup, and other components. Maraschino cherries are an Grease a baking sheet. ingredient in many cocktails, giving them the nickname: "Cocktail 2 eggs cherries." As a garnish, they often are used to decorate frozen yogurt, Preheat the oven to baked ham, cakes, pastry, parfaits, milkshakes, ice cream sundaes, 1 cup/250 300°F/160°C. Use a and ice cream sodas. They are frequently included in canned fruit ml confectioners‟ sugar cocktail. They are also used as an accompaniment to sweet paan, and teaspoon to place small sometimes, along with some of the maraschino "juice," put into a glass ¼ cup/60 ml honey mounds of the mixtures of Coca-Cola to make an old-fashioned or homemade "Cherry Coke". 1¼ cup/310 ml flour on the baking sheet. Combine the eggs and Bake for 15 Batavia Stad is a fashion Outlet is a fashion outlet sugar, beating hard for with over 100 shops sell international brands at minutes, or until at least 5 minutes. Add huge discounts. In addition to fashion, Batavia Stad the cookies are the honey and mix well, offers accessories, shoes, dinner services, books, golden-brown. CDs, presents and beauty products. and beat in the flour 16. Syrup Waffle Trifle Yield 4 Fresh vegetables in October ar- tichoke, asparagus, Asian greens, 4 syrup waffles beetroot, broad beans, broccoli, 4 Tbsps/60 ml marmalade cabbages, carrots, kohlrabi

500 ml/17 fl.oz custard (green), lettuces, peas, silver beet, snow peas, spinach, spring onions 125 ml/½ cup whipping cream, whipped

Fruit fresh in October strawber- Crumble the syrup waffles and place them in the bottom ries, cumquats, grapefruit, lemons, of a bowl (1 large or 4 separate blows). Safe some crum- limes, nashi, oranges bles for garnish . Layer with a scoop of marmalade followed by the cus- Herbs fresh in October bay leaf, tard and finish it with the whipped cream, garnish with the remaining parsley, mint, rosemary, thyme, crumbles. chives, oregano, marjoram, sage, bronze fennel, dill, garlic, corian- In Holland at most bakeries or fresh from the „syrup waffle‟ food truck der, watercress are bags available with syrup waffle crumbles. Good to use as ingredient and/or as quick snack. .

BEET (root) S Variation: variations are endless with this recipe such as; short bread cookies and cherry jam; ginger snaps and pineapple jam; speculaas and Although records suggest that they were first eaten in an- orange marmalade. cient Greece, beets are most often associated with the colder northern cli- Basic Procedure for Preparing Products with the Muffin mates, where they grow for most of the year. Method: Measure all ingredients. Sift the dry ingredients together. Beets can be boiled, the peeled and used in salads, Combine the liquid ingredients, including melted fat or oil. Melted soups or baked dishes. Choose small to medium- butter or shortening may re-solidify when combined with the other sized beets that are firm, with smooth skins. Avoid those with hairy root tips, as they may be tough. liquids; this is not a cause for concern. Add the liquid ingredient to Beets are available all year with a peak season the dry ingredients and stir just until combined. Do not over mix. from March The batter may be lumpy. The batter is now ready for makeup and to October. baking.

17. Basic Bran Muffins Yield

24

6 oz/170 g wheat bran, toasted

12 oz/340 g flour Makeup of Muffin Method Products

4 oz/114 g sugar Muffin pans and loaf pans should be

4 tsp/20 ml baking powder greased with butter, shortening or commercial pan grease. Paper liners may be uses pans will prevent stick- 1 tsp/5 ml salt ing if the batter contains fruits or vegetables. Paper 12 fl.oz/355 ml milk liners, however, inhibit rise. A portion scoop is conven- 3 fl.oz/89 ml honey ient for ensuring uniform-sized muffins. Be careful not to 3 fl.oz/89 ml molasses drip or spill batter onto the edge of the muffin cups; it 2 eggs will burn and cause sticking. Allow muffins and loaf breads to cool for several minutes before attempting to 1 tsp/5 ml vanilla extract remove them from the pan. Cool the finished products on 4 fl.oz/118 g butter, unsalted and melted a wire rack. Bake at 350°F/177°C until lightly brown and firm, approximately 20 minutes. Combine all ingredients using the muffin method.

18. Haystacks Yield 19. Stuffed diced tomato from the can into the sauté pan bring slowly to a 24 small; 12 large Pumpkin with simmer. Reduce the heat and let, 2 cups/500 ml sugar Beef Stew Yield 4 covered, simmer for 2 hours. Stir 8 Tbsps/120 ml cocoa 2 Tbsps/30 ml (olive) oil frequently. Wash the pumpkin, 2 cups/500 ml oatmeal 1 onion, small dice remove the top and with a large ½ cup/125 ml milk 2 clove garlic, minced spoon remove all the seeds and ½ tsp/2.5 ml vanilla 600 g/21 oz beef, cubed threads. Hollow out the pumpkin 2 cups/500 ml coconut 1 can/400 g/14 oz diced toma- with a smaller spoon; leave 1

toes cm/0.4” on the edges. Cut the Melt the butter in a sauce pan. Add 150 ml/5 fl.oz beef stock pumpkin into small dice. Fill the sugar, cocoa, and milk. Stir to combine. 1 cinnamon stick, whole pumpkin shell with warm water Bring to a boil and remove from the 2 tsp/10 ml ground cumin to warm it. Add the diced heat. Add the vanilla, oatmeal and co- 1 large/2 kg/4.4 Lb pumpkin pumpkin into the stewed meat conut mix wlell. Spoon onto a parch- 15 g/0.5 oz fresh coriander, stir well, cover and let simmer ment lined baking tray. Refrigerate for chopped for another 30 minutes, or until at least 1 hour. the pumpkin is cooked. Remove the warm water from the In a sauté pan heat the pumpkin and fill it up with the GINGER FACTS because it looks vaguely like a oil and sauté the onion and garlic beef-stew, garnish with the group of knobby fingers. It has Ginger or ginger root for 1 minute. Sprinkle the meat greyish-tan skin and a pale chopped coriander and serve is the rhizome of the with salt and pepper. Add into yellow, fibrous interior. Fresh immediately. Serve with cooked plant Zingiber officinale, consumed as a ginger should be plump and firm with smooth the sauté pan and brown the delicacy, medicine, or spice. It lends its rice or baked potatoes. skin. It should keep for about a month under name to its genus and family cubed meat on all sides. Add the refrigeration. Its flavour is fiery but sweet, (Zingiberaceae). Other notable members of with notes of lemon and rosemary. Fresh this plant family are turmeric, cardamom, ginger is widely available and is used in 20. Skulls on a Stick mallows like where the and galangal. The distantly related dicots in Indian and Asian cuisines. It has a special mouth of a face would be. the Asarum genus have the common name Yield 25 affinity for chicken, beef and curries. Ginger wild ginger because of their similar taste. Place two jelly beans for is also available peeled and pickled in vine- 1 bag/265 g marshmal- Ginger is indigenous to southern China, from gar, candied in sugar or preserved in alcohol teeth. With a skewer lows whence it is spread to the Spice Islands and or syrup. Dried, ground ginger is fine yellow make two holes for the other parts of Asia, and subsequently to powder widely used in pastries. Its flavour is 225 g /8 oz twizzle's eye and fill those with two West Africa and to the Caribbean. Ginger spicier, and not as sweet as fresh ginger. 225 g/8 oz jelly beans appeared in Europe, via India, in the 1st jelly bean eyes. On the Pickled ginger is fresh ginger pickled in 28 black liquorice strings century CE as a result of the lucrative spice bottom of the marshmal- vinegar, which gives it a pink colour. trade. low pole a hole and fill it Cuisine usage: Zingiber Officinale (Latin), Gingembre up with one of the twiz- (Fr.) is a well-known spice obtained from Fresh or dried; Suggested uses Asian, Carib- With a sharp knife make a zle's which will work as a the root of a tall, flowering tropical plant. bean and Indian cuisines, pastries, curries, Fresh ginger root is known as a “hand” stews, meats. small cut into the marsh- stick.

Ginger Aioli Yield 30 ml/1 fl.oz white wine fron. Bring the mixture to a boil, rate the egg yolk and add the oil

180 ml/6 fl.oz Pinch saffron and reduce until nearly all of the in a steady stream until the

1 egg, yolk only liquid has evaporated. Remove mixture is emulsified. Season

10 g/2 tsp ginger 6 fl.oz/175 ml oil the reduction to the bowl of a with salt and pepper, remove to

root, peeled and TT salt and pepper food processor fitted with a another bowl and set

chopped In a small sauce pan, combine metal blade and puree the mix- aside in the refrigera-

1 clove garlic the ginger, garlic, wine and saf- ture. While processing, incorpo- tor. Special Thanks to: presses with in water 21. Magic Potion Yield 25

- www.ah.nl/allerhande/recepten with ginger extract add- A variety of colourful (fresh) fruit - Google, Google Images and Wikipedia Ginger Tea ed, soaked juices - www.healthcanada.gc.ca/foodguide Cut of 1 cm/2.5” of the towels in These creepy potions are created by a va- - www.holland.com ginger root, peel and cases of muscle and/or riety of colourful (fresh) fruit juices. Gather - www.foodnetwork steep in ½ liter/2 cups joint discomforts. some lemonade bottles, soak of the old - www.kraftcanada.com simmering water for 30 Fresh slice of ginger labels and create your scary-magical- - www.thedutchtable.com minutes. Strain the liquid Chew on a fresh, peeled, potion label for on the bottle. Fill up the - www.canadianliving.com and flavour to taste with slice of ginger or a sug- potion bottles with your personal flavoured - www.getlocalbc.org sugar or honey. When ared piece of ginger, magical potion. - www.budgetbytes.com drinking the tea for me- when feeling nauseas of dicinal purposes drink 1- suffering from car sick- - www.farmfolkcityfolk.ca 3 cups a day. Drinking ness. Ginger, besides, - www.simplerecipe.com ginger tea is a wonderful strengthening the im- - www.smulhuisje.blogspot.com remedy when experienc- mune system it also helps - www.arganolie.eu ing a cold. - www.lovefood.com Ginger oil - www.myrecipes.com Rup ginger oil on sore - www.delftpottery.com muscles to sooth the pain. - www.bbc.co.uk/food/recipes Make hot or cold com- - www.jamiemagazine.nl

- www.keukenhof.nl

- www.bloemencorso-bollenstreek.nl/en/ Sour Cream Vegetable Dip Yield 2

- On Cooking; A Textbook of Culinary cups

Fundamentals- Food Lovers’ Companion-The Book of Spices 1 cup/250 ml sour cream

1 cup/250 ml mayonnaise

1 Tbsp/15 ml parsley flakes

1 Tbsp/15 ml dill weed

1 Tbsp/15 ml onion, minced

Dash of lemon pepper

Mix together all the ingredients and refrigerate

for 2 hours. This easy to make dip will go with

almost anything such as raw vegetables, fruits, or

crackers.

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