DUTCH EDIT
Source of Recipe
Ethnic Recipes
Dutch Marzipan Sticks
1 pound butter or margarine
4 cups sifted all-purpose flour
1/4 cup ice water
2 (8 ounce) cans or rolls almond paste
1 egg
1 cup granulated sugar
1 egg white, slightly beaten
Pastry: Cut butter or margarine into flour with pastry blender in a large bowl. Sprinkle water over, one tablespoon at a time. Mix with a fork until pastry holds together. Refrigerate overnight.
Filling: Break almond paste into small pieces into a large bowl; add egg and sugar. Beat with electric mixer or knead by hand until well combined. Divide pastry and filling into 8 parts. Roll one pastry portion at a time into a 6 x 10-inch rectangle. (Refrigerate remaining pastry until ready to use.) Cut crosswise into 8 (1 1/2-inch wide) strips. Divide one portion almond filling into 8 even pieces, then shape each into a roll as thick as a pencil and 5-inches long. Place roll of almond filling on each pastry strip. Roll pastry around fillings to make 8 (6-inch) long cookies. Place on ungreased cookie sheet, then brush with slightly beaten egg white. Repeat until all is used. Bake at 400 degrees F for 15 minutes or until light brown. Cool completely on racks. Store tightly covered.
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Dutch Boiled Dinner (Hutspot met Klapstuk)
A national stew in Holland, this was first served to honor the victory of the Netherlands over Spain in 1574.
2 (2 pound) beef brisket
1 1/2 cups water
1 teaspoon salt
4 medium potatoes, pared and quartered
4 medium carrots, sliced
3 medium onions, chopped
1 1/2 teaspoons salt
1/4 teaspoon pepper
Minced parsley
Prepared mustard or horseradish
Heat beef, water and 1 teaspoon salt to boiling in Dutch oven; reduce heat. Cover and simmer 1 1/2 hours.
Add potatoes, carrots and onions; sprinkle with 1 1/2 teaspoons salt and pepper. Cover and simmer until beef and vegetables are tender, about 45 minutes.
Drain meat and vegetables, reserving broth. Mash vegetables or pur?e in food mill; mound on heated platter. Cut beef across grain into thin slices; arrange around vegetables. Garnish with parsley; serve with reserved broth and mustard or horseradish.
Yields 6 to 8 servings.
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Gouda Cheese and Egg Casserole (Holland)
4 eggs, slightly beaten
1 1/4 cups half-and-half
1 1/4 cups soft bread crumbs
1 cup shredded Gouda cheese
3/4 teaspoon salt
1/4 teaspoon pepper
Paprika
Mix all ingredients except paprika; pour into greased 1-quart casserole. Sprinkle with paprika. Bake uncovered at 325 degrees F until center is set, 45 to 50 minutes.
Yields 4 servings.
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