Suikerbeestjes

"Er was er eens een suikerbeest" starts a sweet poem by famous Dutch author Annie M.G. Schmidt, about an animal made of sugar, a suikerbeest. "Suikerbeestjes", small sugar animals, are an old-fashioned Dutch confectionary, particularly associated with the celebration of Sinterklaas. These sweets are made in various shapes and colors, resembling small animals, and are crafted from sugar. 

Historically, suikerbeestjes were quite expensive due to the high cost of sugar, which had to be imported into the Netherlands. However, with the discovery and cultivation of sugar beets in the country, the cost of sugar and subsequently suikerbeestjes decreased significantly. Nowadays, they have lost against factory made sugary candy, and only a few professionals and home cooks will engage in the tradition. 

And it's not an easy feat either: the boiling sugar is poured into traditional wooden molds that are held together with clamps, and left to cool. As you can imagine, these sugar creatures can be quite fragile. In Schmidt's poem, the suikerbeestje's mom warns him and says "Pas dus maar op dat je niet breekt", be careful that you don't break.  

Well, I don't have the wooden molds, but I did want to make something sugary for Valentine's Day, especially since "suikerbeestje" can also be a romantic name for a lover. Valentine's Day is celebrated in the Netherlands, but it's a relatively new tradition that only gained popularity in the mid-1990s, influenced by the spread of American culture. 

I picked two types of sugary confections, both associated with Sinterklaas: suikerbeestjes and borstplaat - and decided to try both. I used a heart-shaped silicone, heat resistant mold. The suikerbeestjes turned out to be hard as a rock, which is the intention I guess, and were just too big of a lump of sugar - they would do great with a smaller silicone mold, and in the shape of an animal to honor its name. The borstplaat was softer, more tender to the palate, and was perfect for nibbling on while drinking a cup of coffee - and ultimately won out. Borstplaat can be described as similar to fudge but differs in its consistency, being flatter and more brittle. The main ingredients in borstplaat are sugar and cream. 

The sugar can be enhanced with flavoring and food coloring. Be careful when pouring the sugar as it is incredibly hot, and allow the candy to sit overnight before removing it from the molds. If you live in a humid environment, it is probably of the essence to consume these as soon as possible, as the sugar will attract moisture. Makes 6 hearts.

Suikerbeestjes

For suikerbeestjes 

1/2 cup (100 grams) white sugar

1/2 cup (50 grams) powdered sugar

1 teaspoon vanilla essence or extract

3 tablespoons water

For borstplaat

1 cup (200 grams) white sugar

1 teaspoon vanilla essence or extract
3 tablespoons milk, water or heavy cream

Optional: edible glitter or sprinkles

Place the silicone mold on a solid surface, for example, a cutting board, so that you can easily move it out of the way while the sugar sets up. If you want to  use edible glitter or sprinkles, add a pinch to the bottom of each shape. 

Use a pan with a thick bottom, and make sure that the pan is tall enough to allow for the volume to double or triple. Mix the sugars with the vanilla and the liquid in the pan, and bring to a boil on a medium hot stove.  Stir frequently, until the sugar has dissolved. Continue to stir as the sugary syrup starts to bubble up and become "woolly", displaying a white, bubbly surface (see picture). 

Stir for three or four minutes, and then dip a fork in the hot sugar. Lift the fork up. If the syrup coats the tines of the fork without dripping off, it's ready to be taken off the stove. In the photo on the right, you can still see sugar crystals so it needs a few more minutes. 

Once off the heat, stir down the sugary mixture, until all the big bubbles have gone - this will ensure a nice, solid candy. Stir in a drop or two of food coloring if you wish, and stir until you have the desired color. Carefully pour the hot sugary mess into the molds. 

The sugar will set pretty quickly on the outside, but the inside will still be scalding hot, so don't be fooled. Allow it to sit in a safe place for several hours or overnight to set up. 

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Rozijnenbrood

Breakfast is always a little bit of a feast in the Netherlands, especially on the weekends, when there is a bit more time to prepare something special. Our breakfasts are certainly not for the indecisive. Are you going to go for white soft rolls or crunchy ones? Beschuit, toast, or knäckebrot? White, brown or volkoren bread? Not to mention having to choose between the vast amount of toppings, sweet or savory, cold cuts, cheeses, eggs.....or are you skipping bread altogether and prefer a big bowl of pap, porridge? The breakfast table holds a dazzling array of choices, and is such a treasure trove of delights - worth taking time for.

The only thing I think we can all agree on is that savory comes first, and sweet comes last - but even that unwritten rule is sometimes hazy: where does a slice of bread with cheese and jam, or peanut butter and hagelslag fall? Is it all-in-one, or does it come after the savory and before the sweet? And is three slices of bread too much for our Calvinistic genes? Interesting things to ponder while enjoying a cup of coffee or tea, and another slice of something good :-)

One of the breads that always makes the breakfast table a little bit more festive and special is a pillowy loaf of raisin bread, rozijnenbrood. A sweet dough, flavored with just a hint of cinnamon, and juicy, sweet raisins all throughout the loaf. This bread is good with just a lick of butter, or topped with a slice of aged cheese. It can also be used as a base for wentelteefjes, or broodschoteltjes. 

Don't be alarmed by the large amount of raisins that go in the bread: they will all fit! For this recipe, I rinse the raisins in warm water, let them sit in the warm water for a few minutes, then set them out to air dry for a couple of hours. I want them somewhat plump-ish on the inside but not overly saturated, and dry on the outside. 

Rozijnenbrood

2 cups (250 grams) raisins

1 3/4 cup (250 grams) all-purpose flour

2 tablespoons (25 grams) sugar

1/2 teaspoon (4 grams) salt

1/8 teaspoon cinnamon

1/2 cup (125 ml) water or milk, lukewarm

2 teaspoons (8 grams) active dry yeast

3 tablespoons (40 grams) butter, softened

1 egg, beaten

Rinse the raisins in lukewarm water, and set them out to air dry. 

Mix the flour, sugar, salt, and cinnamon in a bowl. Sprinkle the yeast on top of the lukewarm water or
milk and let it stand for five minutes, or until it's frothy, then mix it in with the dry ingredients. Knead, either in a machine or by hand, until the dough more or less comes together, then add the butter and most of the egg (keep two teaspoons behind for brushing the top). Continue to knead the dough until you have  cohesive whole, about three to four minutes. Pat the dough into a ball, cover and let it rise for a good thirty minutes, or until about not quite doubled in size. 

Dust the counter with a little bit of flour, pat the air out of the dough, and put a handful of raisins on top. With the use of a scraper, or a floured hand, fold the dough over itself, incorporating the raisins. Repeat this until all the raisins have found a spot in the dough. 

Shape the dough into an oval loaf, grease a 8 x 4 inch (20 x 10 cm) loaf tin, and place the dough inside. Cover and let rise at room temperature until the dough peeks over the top: about an hour, but depending on the actual temperature of the room, this may take less - just keep an eye on it. When ready, brush the top with the remaining egg.

Heat the oven to 350F/175C and bake the loaf, in the middle, for about fifteen minutes, then place aluminum foil over the top to keep it from browning too fast. Bake for another twenty minutes, or until golden brown*. The internal temperature should measure 185F/85F and rising (meaning that the digital thermometer reaches the temperature pretty quickly and continues to rise beyond that). 

Pull the bread, let it cool in the tin, and remove it when it's lukewarm. Let it cool down on a rack before cutting. 

 * I don't follow the "bread is done when it sounds hollow when you tap it" because I don't know what "hollow" sounds like to anybody else, so I temp the bread with a digital thermometer. 

Soepballetjes

"Geef mij maar soep, soep, soep met balletjes" sang Rita Corita already in the 50's, and for those of you who listen to the Groeten Uit Het Zuiden podcast from Jordy Graat and Rob Kemps, may remember that last season's soup component started with the "Soep met Ballen" song by Leo van Helmond. 

Even the sheep Veronica, a fantastic poem by Annie M.G. Schmidt, brings up "soep met ballen", soup with meatballs, as a delightful, delicious, start of a dinner. It is truly an engrained and traditional addition to our kitchen, to our many soups, and delights many, young and old. 

So what are these soepballetjes? That's an easy answer: small meatballs that are added to traditionally tomato or vegetable soup, but they can also be added to other soups. Beyond that there is a vast choice of flavors, combinations, and options.  Commercially, soepballetjes can be bought pre-made and blanched in jars with bouillon, in cans with salted water, and in the meat section at the grocery store or at the butchers you can also buy them pre-seasoned and raw. 

We have soepballetjes made with beef, with half-om-half (half beef, half pork), made with chicken, turkey, or vegan. They come with different seasonings and in different variations. I've seen people use, outside of salt and white or black pepper, any combination of onion powder, nutmeg, coriander, ginger, mace, cardamom, chili powder, paprika, bay leaf, and a whole host of dried spices: parsley, thyme, oregano....

And then of course there are the soepballetjes made at home, where those who do make them, have their own family recipe or preferences. Some make them fresh while making the soup, others make a big batch every now and then (a fun family affair!), blanch and freeze them, still others fry them first so that they get some color. Some make them small, others make them bigger. Some only use meat, others add breadcrumbs or egg. All this to say that there is no "official", one way to make soepballetjes. But if you've never made them before and would like to give it a try, here's a very basic recipe. 

I make mine ahead of time by cooking them in bouillon and storing them in a container in the freezer. That way, when I make soup, I just grab a handful and add them last minute. The following recipe makes about 90 soepballetjes (I portion mine out at 5 grams, 0.2 oz). 

Soepballetjes

8 oz (225 grams) ground beef

8 oz (225 grams) ground pork

2 tablespoons bread crumbs

Salt

Pepper

Optional: nutmeg

1 bouillon cube of choice

Mix the two meats together with the breadcrumbs, and season with salt and pepper. Put a pot on the stove with 4 - 6 cups (1 - 1.5 liter) of water, add the bouillon cube (I use vegetable bouillon), and bring up to a low simmer (do not boil). Use a small ice cream scoop (mine is 1 teaspoon sized) to portion the meat and roll one or two mini marbles, as a tester. Add to the simmering bouillon. They will sink to the bottom first, and as they cook, float to the top. Remove the tester and taste. Adjust the seasonings to your liking, but remember that the flavor should not overpower the soup they're going to be in. 

Continue to portion out the meatballs. I make them fairly small, at 5 grams each (0.2 oz) but that is purely a personal preference, so go with what you feel is the right size for you. Simmer them in the bouillon, and remove them a few minutes after they float. Spread out on a baking sheet, cool, and then freeze them. Once frozen they can be kept in a container in the freezer. 

The bouillon can be used as a base for soup, so if you are doing that today, keep some of the soepballetjes behind - about four or five per person. As pork has quite a bit of fat, you may want to degrease it first, but again: that's a personal preference.