Dutch Delicacies - PDF Document

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  1. Stroopwafel Drop Oliebol Kroket Dutch Delicacies Each country has its own specialties regarding food, as well as snacks, candy and anything you can eat or drink. Although the Dutch cuisine is not renowned for its fine foods and dishes, we do have some products and dishes that will certainly appeal to gourmets. When you pay the Netherlands a visit, be sure to try – and no doubt, enjoy – the taste of one or more of the products mentioned below. ERWTENSOEP (PEA SOUP) Quite a few countries have some sort of soup made from peas, but not one of these variations is as dense and fill- ing as the Dutch variety. This pea soup, also called ‘snert’ in the Dutch vernacular, is made from celeriac, (split) peas, and leek, often supplemented with ingredients like potatoes, carrots, unions, pork and smoked sausage. Traditionally, this winter soup is served with rye bread spread with smoked bacon, cheese or butter. KROKET (CROQUETTE) One of the most popular Dutch snacks is the ‘kroket’: this is a deep-fried ragout filled snack coated with bread- 36MeetingInternational.org

  2. CulinaryMeeting crumbs. These are consumed during lunchtime, but also accompany a portion of chips. A favorite quicky snack is a ‘kroket’ from the ‘automatiek’, which is in fact a vending machine mounted in a side wall of the Dutch equivalent of a fish and chips shop. The small lockers containing snacks are closed off with glass hatches that can be opened by inserting a coin in the machine. The ‘kroket’ also has a smaller version: the ‘bitterbal’, a small ball prepared the same way. You can order a side of ‘bitterballen’ in the pub, but you may also be served these at a party. The ‘kroket’ as well as the ‘bitterbal’ are usually consumed with a portion of mustard. Genuine regional products Of course this very succinct choice selection is not complete without mentioning the many hard cheeses and the raw mat- ties herring. But the Netherlands also boast various regional products famous for their excellent taste. The province of Zeeland, for instance, offers many delicious products from the sea, like mussels, oysters, and lobster. The Wadden island of Texel has an abundance of young sheep and their lamb is appreciated for its brackish taste. In the province of Limburg, Livar is produced, this is a ham from special free-range pigs with a distinct taste and pork quality. OLIEBOL (DEEP-FRIED DOUGHNUT) This sweet tidbit is made from a rich yeast dough, optionally supplemented with raisins, currants or bits of apple, deep-fried in small quantities to form a round, crispy and frothy ball. In the Netherlands, ‘oliebollen’ are traditionally con- sumed on the last day of the year, but an ‘oliebol- len’ stand is also a fixed item at fun fairs. Usually, these stands also sell ‘appelbeignets’, apple fritters. These are made by dipping an apple slice into dough and deep-fry this. Both snacks are topped off with a cloud of powdered sugar. VLA (CUSTARD) The Dutch really love their dairy products. They consume these, among others, as ‘vla’, a sort of custard. Regarding consistency, ‘vla’ can best be compared to yogurt, but it tastes more like pud- ding. It is made from fresh cow milk added with a thickening agent, sugar and condiments. The most commonly used variety is vanilla ‘vla’, which taste-wise resembles the British custard. But there are many varieties: chocolate, caramel, fruits and chipolata. ‘Dubbelvla’ (double ‘vla’) consists of va- nilla ‘vla’ and an other taste in one package. ‘Vla’ is also a component of the (in Holland) widely made ‘vlaflip’. This dessert consists of a layer of red lemonade syrup, a layer of ‘vanilla vla’ and a layer of plain yogurt. POFFERTJE Sweet, thick pancakes with the diameter of a golf ball: Dutch poffertjes. You can make them your- self by means of a special poffertjes pan, but it is a lot more fun to visit a poffertjes stand, to see how quickly a poffertjes baker can flip the baked goods on the big plates, and eat the end product covered in powdered sugar, butter and, optionally, syrup. DROP (LICORICE CANDY) This candy is made from the root juice of the licorice plant. Further additions are sugar and starch or gelatine for the binding. ‘Drop’ comes in many tastes and shapes, from soft-sweet to double-salted and from licorice strings (‘dropvet- ers’) to medium-hard bits in the shape of a cat (‘katjesdrop’). With a production value of 90 million euros, the Netherlands is responsible for about a third of the ‘drop’ and licorice extract production in the EU. Each year, some 32 million kilos of ‘drop’ are consumed in the Netherlands, which boils down to some 2 kg per person annu- ally. Abroad, ‘drop’ is popular mainly in northern Germany and the Scandinavian countries. STROOPWAFEL (TREACLE-WAFFLE) A ‘stroopwafel’ consists of a baked dough waf- fle lengthwise sliced in two and stamped with a diamond pattern. Sweet treacle is then spread between the two halves. These waffles are on sale at supermarkets and other shops, but can also be had fresh and warm at stands on the market. Usu- ally, these market versions are larger in diameter. If you consume the ‘stroopwafel’ with your cup of coffee or tea, the exprience is enhanced by placing the waffle over the rim of the cup, over the warm liquid for a while. This will soften up the waffle as well as the treacle. MeetingInternational.org37