tag:blogger.com,1999:blog-7144846758981844946.post3515177390809771139..comments2024-03-29T06:13:26.980-06:00Comments on The Dutch Table: OranjebitterUnknownnoreply@blogger.comBlogger4125tag:blogger.com,1999:blog-7144846758981844946.post-62841268995464325672012-05-04T18:55:36.875-06:002012-05-04T18:55:36.875-06:00Nici, check "bereklauw" in the recipe li...Nici, check "bereklauw" in the recipe list on the right, I'm pretty sure that's what Pascal is looking for :-). Some call it "klauw", others "hap". Glad you like the site, thank you for the compliments!!Nicole Holtenhttps://www.blogger.com/profile/15000959283858308949noreply@blogger.comtag:blogger.com,1999:blog-7144846758981844946.post-50886072849729549372012-05-04T06:28:27.982-06:002012-05-04T06:28:27.982-06:00Hi Nicole, I am Nici from the UK. I have a Dutch b...Hi Nicole, I am Nici from the UK. I have a Dutch boyfriend who lives with me here in the UK and is really missing certain foods from his motherland. We have already made Stampot Boerenkoel (I hope I got the spelling right, this is all so new for me!) which both me and all three of my children found really lovely, so thanks so much for the recipe for that. I have a batch of Spekulaas in the oven now and that also smells divine, again thanks. We are committed already to trying several more of your recipes and have found thanks to you an online supplier of certain food. The trouble is that the fresh ones are sent in icepacks which are really expensive. We travel to the Netherlands regularly so can stock up on some things (space dependant) and you have so many recipes here that it is awesome. There is one that we are struggling to find, however and wondered if you might know a recipe for it as it is one of the ones that are expensive to order online. It is I believe called Berehap (again hope I have the spelling right?) and it was his favourite from the fry shop back home. If you have a recipe for that for me to make for him here, I would be grateful beyond measure.<br />Keep up the good work, this site is completely amazing.<br />Best Wishes from the UK<br /><br />Nici (and Pascal who is also very grateful!) xxxNicihttps://www.blogger.com/profile/08292747012073286638noreply@blogger.comtag:blogger.com,1999:blog-7144846758981844946.post-36172138564608256902012-04-30T18:28:27.092-06:002012-04-30T18:28:27.092-06:00Eb, thank you for the article. I love it when old-...Eb, thank you for the article. I love it when old-fashioned, traditional foods are being brought back to life, that's just great. Your tangelo batch sounds very intriguing!Nicole Holtenhttps://www.blogger.com/profile/15000959283858308949noreply@blogger.comtag:blogger.com,1999:blog-7144846758981844946.post-38951065670734408632012-04-30T08:26:33.511-06:002012-04-30T08:26:33.511-06:00I think this is a very intriguing variation on som...I think this is a very intriguing variation on something I do already a regular basis (in fact I just did a batch yesterday with organic tangelo rind). I think the additional aromatics in your recipe could really liven-up one's pallate. I find bitters to be a wonderful aperitif and think they are coming back into style (albeit slowly in certain circles). In support of the notion of a bitter(s) renaissance, I would offer this recent article from the <a href="http://www.nytimes.com/2012/03/21/dining/for-cocktails-pierre-ferrand-dry-curacao-ancienne-method.html?_r=1&smid=tw-nytimesdining&seid=auto" rel="nofollow">NY Times</a>. Thanks for the new/old recipe and the background of its significance!Ebenezer PentWeazlehttps://www.blogger.com/profile/16234704658641979499noreply@blogger.com