Monday, May 20, 2013

Haagse Bluf


Full of hot air and a whole lot about nothing......that's how the general attitude coming out of The Hague is often perceived by the rest of the country. But 's Gravenhage, or Den Haag for short, does happen to be the seat of the Dutch government, the parliament, the Council of State AND the Supreme Court. It's where the King lives with his family, where most embassies are located and a place the International Court of Justice and the International Criminal Court call home. On top of that, they lay claim to one of the best hard candies, the famous Haagse Hopje, which flavor is used for such delights as hopjesvla. Which was, on top of everything, invented by a baron, and not just some Joe Schmo down the block. Not that there's anything wrong with that but....you know...if you're claiming to be all that, baron definitely beats no-baron.

On the other hand there are plenty of other things that come out of The Hague that make you cringe out of a secondary sense of shame. As with all things, the pendulum has to swing the other way and oh boy, does it swing!

But one dessert can lay claim on the premise that it is indeed full of air, and proudly so, and that is Haagse Bluf. Whipped egg whites with sugar and berry juice turns into a very light, airy, frothy, sweet and delightful sweet treat, regardless of its slightly derogatory name. Haagse Bluf, The Hague Bluff, is in reference to the fact that the dish is mostly air, whipped into looking a lot more than it truly is.....

The red berry juice is traditionally a mixture of red currants and other red berries, but you are welcome to give it your own personal twist. I substituted the berry juice for a freshly made rhubarb-strawberry jam, as those are the two foods that are in season.

Haagse Bluf
2 egg whites*
6 heaping tablespoons of powdered sugar
3 tablespoons berry juice

Whip the egg whites, sugar and berry juice into stiff peaks. Serve with lady fingers, additional fresh fruit or a compote.



* Consuming raw egg whites can be hazardous to your health. Using pasteurized egg whites is recommended. 

No comments:

Post a Comment

I welcome your comments! Please be so considerate as to include a name, as anonymous postings will be deleted.