When in Rome … or Belgium, then do as the Belgians do during the festivities, and try your cooking skills on some traditional seasonal dishes. Below, courtesy of KVLV’s Ons Kookboek, we give suggestions for a Christmas menu plus a couple of favourite recipes.
Starters: Tomatoes stuffed with grey shrimps, or tomato soup;
Between courses: amuses bouches – mini chicken and mushroom pasties;
Main courses: Saddle of hare with raisins and prunes, or Flemish-style rabbit with potato croquettes
Dessert: Christmas log
Read more in the November/December 2006 issue
A simple recipe for a traditional treat. Try this spicy, crunchy biscuit - also called speculaus or speculos in France – with a warming cup of coffee or some seasonal mulled wine. Part of the spiced bread family, the biscuits originated in Ancient Rome, where well-behaved children were given cakes made from flour and honey for Christmas … so don’t forget to keep some back for St Nick.
Preparation time: 30 minutes Cooking time: 10 minutes (depending on volume)
| Ingredients | Imperial | American
| Metric
|
Flour
| 2.2 lb
| 2 1/4 cups
| 1 kg
|
Butter
| 10 oz
| 1 1/3 cups
| 300 g
|
Soft Brown Sugar
| 20 oz
| 2 2/3 cups
| 600 g
|
Salt
| 1 pinch
| 1 pinch
| 1 pinch
|
| Bicarbonate of soda | 1 dessertspoon | 1 soupspoon | 10 ml |
| Eggs | 2
| 2
| 2
|
Vanilla extract
| 1 teaspoon | 1 teaspoon
| 5 ml
|
Spices
| 1 teaspoon
| 1 teaspoon
| 5 ml
|
Spice mix: cinnamon: 3˝ dessertspoons; nutmeg: 1 dessertspoon; cloves: 1 dessertspoon; ginger: 2 teaspoons; cardamom: 1 teaspoon; white pepper: 1 teaspoon
Equipment: An earthenware pot; sieve; rolling pin; speculoos mould (or similar); piece of wire; baking tray
1. Preheat the oven to 175°C, 350°C (Gas Mark 4). In an earthenware pot, beat together the sugar, butter, spices, and vanilla. Beat the eggs and add to form a creamy paste.
2. Sift the bicarbonate of soda, salt and flour into the creamed mixture and mix well until to form a firm dough. Wrap in cling film and leave in a cool place for 30 minutes.
3. Divide the dough into several pieces, and roll it to the desired thickness. Cut in shapes with a pastry cutter and place on a greased baking tray.
4. If you are using a wooden speculoos mould, dust the motif well with flour, press the dough firmly into the mould so that it covers the drawing completely. Trim off the overlapping dough with a small knife or piece of thin wire. Give the mould a sharp tap on the side of the table to remove the dough. Place the shapes on a greased baking tray.
5. Cook for about 10 minutes or more, depending on the thickness of the dough. Cool slightly before removing from the tray.
Note:
All types of cane sugar can be used for the making of speculoos, but the lighter the sugar, the paler the speculoos. The Dutch version is lighter than the Belgian.
Some recipes advise incorporating eggs into the dough. This gives a more doughy biscuit rather than the traditionally crisp speculoos.
If you are using a wooden mould, it is important not to let the dough sink in the mould before tapping it. And NEVER put your wooden mould in the oven!
*Ideally, only cinnamon and cloves are essential, but if you want to cut down the spices (as we do in Brussels) one teaspoon of each is enough.
This recipe has been kindly offered for publication in (A)WAY magazine by Dandoy, one of the oldest biscuit specialists in Brussels. Established in 1829, it continues to make the best traditional biscuits in the region. Based on original recipes, Dandoy biscuits are prepared by hand at the firm’s own workshops, using natural ingredients. Its most famous specialities include pain ŕ la grecque, speculoos, almond bread, macaroons, and much more. “The biscuit remains synonymous with sweetness, refinement, and luxury”… a perfect description of Dandoy’s fine products. To learn more, check out their website: www.biscuiteriedandoy.be or go to one of their branches:
Rue au Beurre 31; Boterstraat 31, Rue de Charles Buls 14; Charles Buls straat 14
Rue de Rollebeek 50; Rollebeekstraat 50, Place Saint-Job 22; Sint-Jobs plein 22
Tel: +32 2 511 03 26 or +32 2 511 81 79
