Appelmoes

If you're not Dutch, or were not raised by Dutch parents, the fixation with apple sauce may leave you wondering. Most of us love our appelmoes, and it is very often a side dish to the main meal of the day. 

As children move on from puréed baby food and start sharing the same meal as their parents, their boiled potatoes and vegetables are often prakked together with pan gravy and apple sauce. It makes for a sweet-and-salty taste and a mushy texture, and it is great for masking the more bitter tastes of traditional vegetables such as boerenkool (kale), spruitjes (Brussels sprouts) or zuurkool (pickled cabbage). Most children will consume the sweet applesauce with their warm dinner and consequently, many an adult will continue the tradition, whether it’s with homemade applesauce or store bought. 

Children's menus at Dutch restaurants will invariably offer appelmoes on the side, and a very old-fashioned but oh-so-satisfying entrée to order is chicken with French fries and apple sauce. Kinderen Voor Kinderen, a Dutch children's choir, sang a very catchy tune about it: kip, patat en appelmoes. And it's a thing to dip your hot and salty French fry in the mayonnaise first, and then in the cold and sweet apple sauce. Don't knock it until you try it!

The weather is slowly cooling down and Fall is just around the corner. The apple trees are ready to share their bounty, so let's prepare some appelmoes! The sauce can be held in the fridge for a couple of days, or can be frozen or canned. Please follow your local Extension office recommendations regarding canning procedures.


Appelmoes
8 large apples (approx. 1.5 kgs) - preferably a variety of flavors
2 tablespoons (approx. 30 ml) lemon juice

2 tablespoons (25 grams) sugar, optional
¼ cup (60 ml) water
Cinnamon stick, optional

Peel, core and chop the apples. Toss with the lemon juice. Add the apples with the lemon juice, sugar (optional) and water to a saucepan with a heavy bottom and slowly bring up to a simmer. Cover and simmer the apples until done. This won't take long so don't take your eye off the pan. Leave it chunky or mash it slightly to create a finer texture. Taste and adjust the sweetness, or the flavor of cinnamon as preferred. Freeze, refrigerate or can for later use. 

Caramelco

The whole reason why I ended up with a recipe for Caramelco started with this great news in Forbes Magazine: Eindhoven is the top most inventive city of the world! We already knew this of course, as Eindhoven was the starting point in 1891 for Philips, a company that has pioneered many technological inventions and industrial changes throughout history, and still is, to this day.

Curious as to whether this city in North Brabant had a particular claim on any type of food, I started researching its culinary past. I found mentions of lektoeten (stroopsoldaatjes) and poeliepek (dropwater) which seem to be more nationally known. But one product that was famous in the 1960's and 70s was a product made in the nearby vicinity of Eindhoven, in a small community called Bergeijk.

Here, from 1913 until 1980, the milk processing operation Saint Bernardus (later acquired by Campina) produced, among other things, koffiemelk (condensed coffee creamer) . Story goes that one of the sweetened condensed milk cans got stuck in the autoclave, and after being heated for a prolonged amount of time the contents of the can turned into a sweet, caramelized spread. The factory was quick to reproduce the error and marketed the brown goop under the name Caramelco, which quickly turned into a popular sandwich topping.

And that's really not all that surprising either. Given the fact that we have a huge sweet tooth and love to decorate our open-faced sandwiches with all kinds of sweets possible (stomped mice, anyone?), the product gained a huge following until the factory was acquired by Campina and production of Caramelco ceased. Which leads me to think that the perceived market spread wasn't so huge after all, but what do I know? They still sell  dubbelzoute drop and let's face it, not that many (besides me) can be enamored by the taste of doubly-salted-ammonia-flavored black rubber, right? Right.

Nowadays, Caramelco still remains in the flavor-memory of many that grew up with this broodbeleg. With the globalization of our cuisines and culinary discoveries, it appears that Caramelco most certainly exists in other cultures, where it is known as manjar or dulce de leche. There is therefore no more need to yearn for the past! Even better, Caramelco is very easy to make. It can be used as a sweet spread on bread, but also consider using it as a barrier between your apple pie filling and your dough, or as a filler for cookies. And when in doubt, just eat a spoonful....it's good :-)

Caramelco
1 can of sweetened condensed milk
Water

Add the can of condensed milk to a sauce pan and cover with water. Bring to a rolling boil and simmer for two hours. Be sure to keep the can under water at all times. After two hours, turn off the stove and let the can cool. When cool to the touch, open and taste.

Zuringsoep

Summer is a time for as little cooking as possible: we choose cold dishes such as huzarensalade to serve with the evening boterham, or a lekkerbekje from the fish cart at the market. Anybody who has ever had a slice of Dutch brown bread, good butter, mature cheese and fresh slices of tomato or cucumber knows that it is a very satisfying meal indeed!

But when weather permits (how we love it when the sun shines!), everybody and their dog pulls out the charcoal grill, the gourmet kit or fondue pot. Friends are called, neighbors are let in on the plans, and a grill-out is planned for the back patio, the balcony or, by lack of both, simply on the stoep. The local butcher sells "barbecue pakketten", a collection of seasoned meats: pork chops, beef skewers, sausages and very often fresh sliced pork, or speklappen.

But if you're not in the mood for large cookouts, lots of meat or having plenty of people over, treat yourself to a cup of soup. Sorrel, or zuring, grows freely in fields and along ditch banks, and in the old days it was often used to make a quick, early summer soup, one of the first greens to be enjoyed. My mother remembers her grandmother gathering zuring from the meadow and making this soup. It is also known as spinach dock.

Zuring, as its name indicates, has a slight sour taste to it, but it is also very refreshing. Combine it with the aforementioned cheese sandwich, or simply with some toast, and you're set. No need to heat up the kitchen at all but for a short time to get the soup ready, easy-peasy!

Sorrel can be easily grown from seed and will do well in pots or planters. It is rich in Vitamin C and iron.

Zuringsoep
2 large handfuls of sorrel leaves
1 tablespoon of butter
2 garlic cloves, minced
1 small onion, chopped
1 medium potato, peeled and diced
4 cups of vegetable or chicken stock
Salt
Pepper
Sour cream (optional)

Cut the stems off the leaves and discard if too woody, then chop the leaves and tender stems into pieces. Heat the butter in a saucepan, sauté the garlic and onion until soft. Add the potato, and the chopped leaves on top and stir for a second, then pour in the vegetable or chicken stock. Cover, bring up to a light simmer and cook for ten minutes at low heat or until the potatoes are done. Purée, taste and adjust seasoning with salt and pepper. Stir in a tablespoon of sour cream if desired.

Boerenjongens

Boerenjongens, simply called farm boys, are golden and dark raisins soaked in a sugary syrup and brandy. It is a favorite with the older generation, although it is currently experiencing a small revival with the younger crowds. At birthdays, weddings, or funerals, the men would often consume a small serving of boerenjongens, served in a borrelglaasje with a small spoon, whereas the ladies would prefer boerenmeisjes, the female equivalent, made with dried apricots. It was also traditional to share a large bowl with raisins and brandy with guests and the bride and groom at weddings. See this video from a Marken wedding to see what that looks like!

You will also find that boerenjongens have found their way into a variety of other foods: most notoriously as a topping for yogurt, ice cream or pancakes, but also on the market in vla, or as a stuffing in pork roasts. The alcohol fuses nicely with the sugary syrup, and after a week of five of soaking up all those lovely flavors in a dark, cool space, these farm boys are ready to put to work! 

Both boerenjongens and boerenmeisjes are a great gift from your kitchen. They're quick to make, and are open to any personalized flavors: add a vanilla bean or star anise to the meisjes, and infuse the boys with cognac and allspice for a change of taste. If you don't like the taste of brandy, try a flavored liqueur instead, like hazelnut or coconut, just don't use liquors containing dairy or cream. If you do not consume alcohol, flavor the syrup with rum extract instead.

Boerenjongens

2 cups (400 grams) golden raisins

½ cup (100 grams) dark raisins

1 cup (200 grams) sugar

3 cups (700 ml) water

1 cup (235 ml) brandy or rum

1 cinnamon stick

Wash and rinse the raisins. Heat the sugar with the 3 cups of water, bring to a boil while stirring. Simmer for a couple of minutes, then set aside to cool. Drain the raisins and add them to a glass jar. Mix the cool sugary syrup with the brandy, stir and pour over the raisins. If they’re not covered with the liquid, make another batch of syrup and brandy. Add the cinnamon stick, cover and let sit in a cool, dark place for four weeks before sampling. 

Boerenmeisjes

All you ever heard about Dutch farm girls is true: they're soft, sweet, juicy and have a bit of a kick to 'm. No...not those kind of girls.....I'm talking about boerenmeisjes, farm girls, lovely sweet, brandied apricots. It's a classic and old fashioned Dutch alcoholic refreshment.

Remember the chat about the relationship between ladies-of-a-certain-age and advocaat? Well, boerenmeisjes are a little bit like that. It's not for the young, hip crowd, but more for the relaxed, laid-back older, no-nonsense generation. Boerenmeisjes are either consumed straight from the jar, with two or three pieces of fruit in a small glass with enough syrup to keep them moist, over ice cream, or puréed as an apricot sauce. You can also chop several up and fold into a Dutch apple pie filling.

Their counterpart, boerenjongens (farm boys), are brandied raisins. Equally good and served just like the girls, and a great gift. The boerenmeisjes and boerenjongens will take about four to five weeks on the shelf before they're ready.

If you choose to use fresh fruit, use apricots that are still firm to the touch. Half them, remove the pit and do not simmer for more than five minutes so as to retain their shape.

Boerenmeisjes
20 dried apricots
3 cups warm water
1 cup sugar
1 cinnamon stick
1 cup brandy

Soak the apricots in the warm water for twenty minutes, then pour off the remaining water into a saucepan. Add the sugar, and bring it up to a slow boil. Stir. As soon as the sugar has dissolved, add the dried apricots to the saucepan, add the cinnamon stick, and let the fruit simmer, on low heat, for fifteen minutes.

Take everything off the stove and let it cool. When it has cooled down, stir in a cup of brandy, and transfer the fruit and the cinnamon stick to a clean jar. Don't pack the fruit too tight as it will need space to soak and expand. Make sure the fruit is covered with syrup and brandy. Cover and set aside in a cool, dark place.

Once a week, check on the meisjes to make sure they are still covered. If not, add equal parts syrup and brandy, stir and cover again.

After four to five weeks, these girls are ready to be served!