Pruimenvlaai

"Aan een boom zo volgeladen mist men vijf, zes pruimen niet" wrote Hieronymus van Alphen, the known Dutch poet, pointing out that "on a tree so richly filled five, six plums will not be missed". That must be what the squirrels are thinking as, each day upon return from work, I find half-eaten, half-buried plums in my gardens. The tree, however, does not seem less laden for it.

As cute as the little rascals might be, and as willing I am to share the wealth, it is time to put the ripe fruit to good use. Plum jam is always an option, but I am rather partial to vlaaien, the Limburg version of tarts or pies. And seeing as how this afternoon I am expecting company for coffee, a plumb tart or pruimenvlaai seems to be just the ticket!

Limburg vlaaien use a rich yeast dough for the base of their tarts and pies instead of a flaky crust. It is reminiscent of the fact that these particular pies originated from the leftovers of bread dough at the bakery, and at home. The last remaining pieces of dough would be rolled out, flattened and covered with jam, pieces of fruit or sometimes even just a sprinkle of sugar.

The province of Limburg has a large variety of vlaaien, from sweet and tangy (apricot) to rich and creamy (rice), and just about everything in between. The traditional black plum tart, zwarte pruimen vlaai, is made with dried Italian plums, or prunes, and was made during wintertime when fresh fruit was not available. But since this is (late) summer, and plums are abundantly available, we'll make a fresh plum vlaai instead.

As for Dutch plums, there aren't many, which might explain why there is a distinct lack of plum recipes in the many Dutch cookbooks from the last century. Some varieties are Vroege Tolse, Eldense Blauwe, Reine Claude van Schouwen, and the Dubbele Boerenwitte that was mentioned as early as 1790 in J.H.Knoop's "Pomologie of Kennisse der Vruchten" publication. If you have space for a fruit tree, it might be fun to plant one of these Dutch varieties!

Pruimenvlaai
1/3 cup milk and 2 Tbsp (100 ml), lukewarm
1 1/2 teaspoons (5 grams) active dry yeast
1 3/4 cup (250 gr) all-purpose flour
2 Tablespoons (30 grams) sugar
1/2 teaspoon (4 grams) salt
1 egg
1/2 stick butter (55 gr), soft at room temperature

For the filling:
1 package vanilla pudding, prepared with half the amount of liquid
About 15 ripe plums, washed, pitted, and quartered.

Dissolve the yeast in the warm milk, and let it proof while you measure out the rest of the ingredients. Add the flour to a mixing bowl, sprinkle the sugar on top and give it a stir. Now pour the milk with the yeast on top and start mixing. As the dough comes together, add in the egg and a bit later the salt. Add the soft butter and let the whole mixture come together while you need it into a soft dough. (You may need to add a tablespoon or two of milk in case the dough turns out to be a bit dry).

Form the dough into a ball, put it in a bowl, cover and let it rise.

In the meantime, make the filling. You could use a package of vanilla pudding to make it easy on yourself but if you have the time, try making this pastry cream - half the recipe will do.

Grease a large pie pan (11 inches/28cm), or vlaaivorm, and roll out the dough into a large circle. Transfer it to the pan, and cut off any excess dough you may have. Poke holes in the dough so that it doesn't seize up while baking. Pour the vanilla pudding or pastry cream on top, then arrange the quartered plums. Bake at 400F/200C for 25 minutes - sprinkle a tablespoon of sugar over the plums and bake for another five minutes. When you take the vlaai out of the oven, sprinkle another tablespoon of sugar over the fruit and let it cool.

It's great served by itself, with a big dollop of whipped cream or, the American way, with a scoop of ice cream!






Happy King's Day everyone!



What better cake to celebrate with - a traditional Dutch slagroomtaart!! 

Janhagel

These first days of Spring - as the first flowers awaken and the most courageous of the birds dare to sing their song - make a Dutch housewife antsy. After a long, cold and dark winter it is time for the Grote Schoonmaak, otherwise known as Spring cleaning. It's time to open the windows, to bring out the furniture and to let the fresh air blow the cobwebs away! Nowadays, we don't have half of the work our grandmothers or great-grandmothers had to do. In those days, all the furniture would be put outside, the heavy mattresses on the beds would be lifted and aired out and every single corner of the house, every room from top to bottom, would be washed down from ceiling to floor with buckets of sudsy water.


Curtains and bed linens were washed and dried out on the "bleek", a grassy area behind the house that was mowed short for that purpose. Sunshine and fresh air would help to remove the yellow hue and washing liquid odors from the fabric and give it a fresh smell. This was also the time that heavy rugs and mats would get a good beating to get rid of all the dust. Who remembers those rug beaters?

Spring cleaning was also the moment that the ceilings would be whitewashed, all the wood furniture would be rubbed with oil or wax and the rooms would be redecorated with new wallpaper. As you can imagine, it would sometimes take several days to get it all done. Many of the neighborhood women or relatives would come over and help with the heavier loads, especially the mattresses. It was therefore custom that the woman whose mattresses were put out that day would offer this particular cookie (beddenkoek, another name for janhagel) with the afternoon coffee.


Advertisement in paper from 1925.
Not many women had the time to bake during this period of intense cleaning, so bakers in the area would bake and sell Schoonmaak Janhagel during a couple of weeks at the end of winter. After all, Spring cleaning had to be done before Easter, because that was the time of renewal, of new life. It was also the time of year that plenty of family members would be coming over for Easter lunch and you would not want to be caught dead with year-old wallpaper, nicotine and smoke yellowed ceilings and dirty rugs! Oh the shame!!!


But not everybody enjoyed Spring cleaning, as this site confirms. Instead of working up a sweat cleaning and scrubbing, some people would move house during the weeks before Easter and so avoided having to do any cleaning or wallpapering in their current house. Housing regulations stated that all newly rented homes should come with freshly painted and wallpapered walls and a month of free rent, courtesy of the housing agency. It still meant taking out all the furniture and rugs, but instead of moving it back in the same house, they would move it into a freshly painted and wallpapered house, often two doors down from the old one! Smart, or cheeky? You decide!

Either way, all this (reading about) cleaning might have made you tired, so it's time to put your feet up and have a cup of coffee. This cinnamon flavored cookie is quick to make and will make your house smell wonderful, so treat yourself to a janhagel, whether you've cleaned the house or not!*

Janhagel 
2 sticks butter (230 gr)
3/4 cup (150 grams) sugar
1 egg
1/4 teaspoon salt
2 cups (250 grams) all-purpose flour
1 1/2 teaspoon ground cinnamon
1 teaspoon baking powder
Topping:
1 egg
1/3 cup shaved almonds
1/4 cup coarse sugar**


Heat oven to 350F. Using the paddle on a mixer, combine the butter with the sugar  until it looks like coarse sand, then add in the egg. Combine the salt, flour, cinnamon and baking powder and add it to the mixer and let it turn, on medium, until the dough comes together - all the dry ingredients should be incorporated and you should have a cohesive whole.

Remove the dough, pat it down into a circle and wrap it in plastic - then refrigerate for about 30 minutes. This should allow the butter to set up (better baking results). When it has rested, roll the dough out (not too thin!) into a square (or trim the edges) onto parchment paper or a silicone mat. Beat the egg and brush the top of the dough, then sprinkle almonds and sugar on top. Don't forget to sprinkle all the way to the edge! Don't cut the cookies yet, you will do that when they come out of the oven.

Bake the slab of cookie dough golden in about 15 minutes. Remove it from the oven and cut with a knife or pizza cutter while they are still warm. The average size is about half a playing card - but you can divide the dough into equally sized rectangles and make them as big as you wish! The cookies will harden as they cool.

By this time, whomever is in the house will come and see what you are up to - these cookies smell amazing! Explain to them that these are "schoonmaak" cookies and that you can only get one if your room is clean. Just kidding....but hey - it might just work!

Makes about 25 cookies. 




*There is always tomorrow, but if you really would like some motivation to get started, I can highly recommend this website. BabySteps!

** This is the coarse sugar I use for these cookies. We are Amazon Associates so any purchase through this link will provide is with a tiny compensation which helps to keep the website running. 

Citroenlimonadesiroop

I've been wanting to make ranja, lemonade syrup, for a while now and when I spotted these Meyer lemons I knew I had the perfect fruit for it. Meyer lemons (Citrus × meyeri) are hard to find and only have a short season but when they make their appearance on the shelves in grocery stores and produce sections, they disappear quickly. These lemons are thought to be a cross between a regular lemon and a mandarin orange, and were discovered in China by Dutch botanical explorer Frank Meyer (née Frans Meijer). The flesh of this fruit is less acidic and a tad more sweet, lending it perfect for our purpose today.

Lemons aside for a moment, this Frans Meijer was an interesting man! Born in Amsterdam in 1875 as Frans Nicholaas Meijer, he showed an early interest in plants and worked in the Hortus Botanicus in Amsterdam. Meijer emigrated to the United States in 1901 and started working for the United States Department of Agriculture. He naturalized in 1905 and changed his name to Frank Meyer. Frank lead several plant exploring expeditions into Central Asia until his death in 1918: and on one of those expeditions he discovered the lemon that is now named after him. That's his picture next to the glass of lemonade. Quite the handsome fellow!

Now, ranja is one of those childhood memories that are hard to forget. The sweet orange or lemon flavored lemonade was a special treat during birthday parties and summer festivities when we were kids, long before commercial carbonated beverages made their way into the household. A splash of sweet syrup was mixed with cold tap water in a glass and stirred, and you were good to go! Nowadays, only the youngest of children will sometimes get ranja: most kids will prefer carbonated lemonades or colas over the sweet, non-sparkling beverage.

The actual name for the syrup is limonadesiroop, but Ranja was a brand name that became the common name for all lemonade syrups, regardless of their flavor. Popular tastes were lemonade, orange, reine claude (a bright green syrup!) and strawberry.

Limonadesiroop, or ranja, is very easy to make.  You can substitute the amount of of lemon juice for orange or strawberry juice, or make your own version with fresh herbs (mint, lavender, basil) to make a refreshing drink this summer. I often use carbonated soda water to mix with ranja for that extra refreshing zing.

"Zij dronk ranja met een rietje, mijn Sophietje" sang Johnny Lion happily, in the 1960's. Now you can, too!

Citroenlimonadesiroop
2 cups (475 ml) lemon juice (from about 8 to ten Meyer lemons)
4 cups (800 grams) sugar
1 teaspoon citric acid

Strain the lemon juice through a coffee filter or cheese cloth to get a clear juice. Bring the lemon juice and sugar to a boil in a non-reactive pan on the stove. Turn down the heat to low and skim the foam off the surface several times. Let simmer for a good five minutes, then stir in the citric acid. When the granules have dissolved, cool down the syrup to room temperature and store in clean, sanitized bottles.

The syrup should be refrigerated and used relatively quickly - within a couple of weeks. The citric acid will prevent rapid spoilage, but any signs of mold, foam or discoloration on the syrup after storage indicates that the syrup is not fit for consumption and needs to be discarded. If you don't drink ranja that often, it's better to cut the recipe in half and make small batches.


Proost, Frans!
 .



Happy New Year!

The last day of 2015 - thank you for a wonderful year! 

The Dutch Table is planning some new and exciting changes for 2016 and we can't wait to share it with you. In the meantime, have a wonderful, safe and gezellig New Year's Eve, make fun plans for 2016 and above all, stay happy and healthy. 


We'll see you on the other side!!!