Speculaascake met peren

These are busy times in a Dutch household! It's only five more days until Sinterklaas is supposed to leave a sackload of gifts on the doorstep but most people, as help-Sints(ahem ahem), still have gifts to buy, rhymes to come up with and even worse, think of any surprises they are going to built this year. Because during Sinterklaas you don't just wrap a present and attach a card to it: you disguise the gift into a completely unrelated (or not) object and write a long, tongue-in-cheek-and-poking-fun rhyming poem for the recipient of your generosity.

So if that's you, don't despair. You still have five whole days. Treat yourself to a comforting, sweet and hopefully rhyme-inspiring cake, made with fresh fruit and speculaaskruiden, those all-present spices that flavor just about anything this time of year.

Put your feet up with a good cup of coffee and a slice of speculaascake. Pears are a fantastic fall and winter fruit, and speculaas evokes promises of goodness and cheer. Take a sip, munch a bite. Grab a pen and paper. Go to the RhymeZone and before you know it, a fantastic poem will come right rolling out!

Speculaascake met peren
1 stick (100 grams) butter
1.5 cups (225 grams) all-purpose flour
2 teaspoons baking powder
1 cup (200 grams) sugar
1 tablespoon speculaas* spices
1/2 cup (120 ml) milk
2 eggs

3 pears (preferably Bartlett)
Lemon juice

Apricot jam
Powdered sugar
 
Soften the butter in the microwave, or melt carefully on stovetop and then cool down to room temperature. 

Mix the dry ingredients (flour through spices) in one bowl. Beat the milk and the eggs together, then fold them into the dry ingredients. Lastly, fold in the butter. 

Heat the oven to 325F/165C. Butter a 9 inch (22cm) pie plate or spring form. Peel the pears, slice them in half and remove the core. Slice the pear halves in thin slices, but keep them together, and brush with a little bit of lemon juice. Pour the batter into the pie plate and place five pear halves on top, pushing them slightly into the dough, but just a little bit.

Bake for 50 minutes or until done. Brush the pears with a little bit of apricot jam. Let cool. Dust with powdered sugar before serving.






Speculaas spices: mix 2 tablespoons of ground cinnamon with ½ teaspoon of nutmeg, clove, ginger and coriander each, 1/4 teaspoon of cardamom, white pepper, and ground orange peel. 

Goulashsoep

Dutch winter evenings are often a display of opposites. Dark, cold nights, with a howling northern wind that is trying to get into every nook and cranny of the house, frozen canals on which you can hear the loud pangs of the ice thickening while you are trying to cycle your way home as fast as you can. But once the house comes in sight, the welcoming glow of the outside light by the door draws you in, the gezellige steamed up kitchen windows promise good food, the glow of the fireplace warms your heart. And while you peel off all those layers of clothes that have kept you from freezing on your outside adventure, a big plate of warming, comforting food is set before you. Ah bliss!

This season is generally cold and harsh, especially on the open country roads. It is a perfect time of the year for comfort food, one of the many things our cuisine excels in. Thick soups, casseroles and slow cooked meats such as good old-fashioned draadjesvlees, or meat simmered to threads, are all favorites during this time of year. It’s a time to stir up a pot of old time traditionals such as goulashsoep, an originally Hungarian soup that is now one of the standard offerings in commercially available products in the Netherlands.

Goulashsoep
3 tablespoons of bacon grease
1 large onion, diced
2 heaping tablespoons of Hungarian paprika
2 lb of beef (chuck rib or pot roast)
2 carrots
3 cloves of garlic
2 medium red peppers
2 medium sized potatoes
1 tablespoon of caraway seeds

Heat your cooking pot and melt the bacon grease. When the fat is hot,  add the onions. Stir until they are translucent. Take the pot off the stove and stir in the paprika. Note: you want the paprika to hit the hot grease and release most of its flavor but you don't want it to burn as it will turn bitter and spoil the dish.

Put the pot back on the stove and add the beef, cut in bite size chunks. Sauté the meat in the hot fat and mix it in with the onions and the paprika, then turn down the heat and add 2 cups of warm water. Let the beef braise in a covered pot for about a good hour, keeping an eye on the amount of liquid. Make sure you have enough liquid in the pot at all times!

Peel and cut the carrots in bitesize pieces or slices, whichever you prefer. Peel and mince the garlic, and slice the peppers into 1 inch pieces, after removing the seeds. Add the carrots, garlic and peppers to the pot, add three more cups of water and let the stew slowly simmer for another hour.

Cube the potatoes after you peel them and add them to the pot with three additional cups of water. Stir in the tablespoon of caraway seed and simmer until the potatoes are done. On a slow simmer, the potatoes will thicken the stew and bring all the flavors together. Before you serve, taste and adjust with salt and pepper, if needed.



Citroencake

We Dutch, how we love our coffee! In case you did not grow up with it, Douwe Egberts is our national coffee brand. Since their start in 1753, the company also sold tea, but it wasn't until 1937 that Pickwick was adopted as a brand name for this specific product branch. According to the 2007 numbers from the Centraal Bureau voor de Statistiek (CBS), we drink an average of 3.2 cups a day. The second most consumed beverage is tea, at a rate of 100 liters a year per person. Men tend to drink more coffee, women appear to favor tea, especially in the afternoons.

It's not surprising. Tea, the way it is taken in Holland, in a glass mug and plain with perhaps a bit of sugar, has something comforting, kind and gentle about it. It's a cup of tea your mom has ready for you, waiting at the kitchen table, for when you get home from school. It's what young girls drink when they get together on a Saturday afternoon to play. It's tea, a big pot of it, that women will brew when their best friend is coming over for a shoulder to cry on. A big pot of tea, and a slice of cake. Besides coffee, we love cake.

The word "cake" in Dutch is used for pound cakes and loaf cakes only. Any other cake goes by the name of "taart". One of the most favorite cakes is citroencake, a lemon flavored pound cake. The richness of the cake goes well with the slight astringent character of tea, and make for a perfect moment of bliss.....

Citroencake
1 cup butter, softened
1 heaping cup sugar
1 1/2 cup cake flour
5 eggs, room temperature
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
1/4 teaspoon salt
4 tablespoons powdered sugar
1 tablespoon milk
Zest and juice of 1 lemon

Cream the butter and the sugar together. Carefully incorporate one egg at a time. Fold in the flour and mix for another 30 seconds. Mix in the lemon extract, the vanilla extract, the salt and one tablespoon of the lemon juice.

Preheat the oven to 350F. Butter and flour a 9x5 loaf pan. Scoop the batter in the pan, and bake for 50 minutes to an hour, until the cake is golden brown.

Leave it in the pan for ten minutes, then unmold it and let the cake cool on a rack. In the meantime, mix the powdered sugar with the milk and enough lemon juice to make a thick glaze. Pour the glaze over the cool cake, and sprinkle the zest on top.



By the way, the Pickwick tune that is used in their commercials is very catchy....you've been warned! :-)

Appelcarrée

Any old Dutch cookbook worth its weight will have a large variety of apple dishes: after all, it is one of our favorite fruits! The most recipes I've counted were in a Margriet cookbook from 1962, listing a whopping 35 apple recipes, from traditional ones like appeltaart and appelbollen, to more obscure dishes called appelsneeuwberg and appelcoupe. Worth investigating!

The Romans introduced the apples in the Netherlands, or at least made a valuable contribution, and we've tinkered with the fruit since. As we would. Numerous varieties with interesting names such as Notarisappel, Brabantse Bellefleur, Zoete Ermgaard and the beloved Elstar are being produced and maintained, but sometimes old trees like these disappear. If you are considering planting a tree or two, why not look into some of these old Dutch varieties?

In the meantime, company is on its way and I've pulled some puff pastry from the freezer. Today I'm making an appelcarrée, similar to an appelflap, but a little bit fancier presentation-wise.

Appelcarrée
1 package of puff pastry
3 apples, preferably a variety of flavors
1 tablespoon lemon juice
3 tablespoons sugar
Cinnamon (optional)
Raisins (optional)
1 egg, beaten
2 tablespoons apricot jam

Thaw the sheets of puff pastry. In the meantime, peel, core and chop the apples into small pieces. Mix with the lemon juice and the sugar: add cinnamon and raisins if desired.

Divide the puff pastry along the folds so that you end up with six strips: approximately 3 inches wide, 9 inches long. Spread the apple filling from top to bottom on 3 strips of the pastry, leaving about a half inch on each side.

Cut horizontal (to the short edge) lines into the remaining three strips, careful to not cut all the way to the side, leave about half an inch on each side. You're looking for a louvered look: this will allow for the steam to escape while the apples cook and prevent a soggy mess. Lift and cover the apple mixture with the pastry. Use a fork to push down on the edges, on all sides, to seal the dough.

Heat the oven to 375F. Line a baking sheet with parchment paper and carefully place your three appelcarrées on the pan. Brush each pastry with egg, then bake in the oven for 20 minutes, until golden brown.

Remove the carrées from the oven. Mix one tablespoon of water to thin the apricot jam, and brush the top of the pastries with the jam. Eat warm (preferably).









A thousand Facebook likes!

Gefeliciteerd!! We just reached our first 1,000 likes on Facebook and, as promised, we'll celebrate in a properly fashion! Stay tuned for more exciting news to come :-)


By the way, like the card? Check out the Simply Dutch website (www.simplydutch.com) for great designs, children's clothing and accessories, all from Dutch designers!