google4f9ae4d52ff5ea38.html EverydayFeasting: A Very Dutch Christmas... in Florida

Friday, January 7, 2011

A Very Dutch Christmas... in Florida














Some years ago my nephew married a tall, beautiful and brainy woman of Bulgarian descent named Tia. She brings much to our family table including a new Christmas day traditional meal. Each year she take our family on a gastronomical journey to another culture by preparing 12 dishes from that country. Past years' repasts included her homeland, Bulgaria, The Czech Republic and the Caribbean. This year we feasted on Dutch food and I do mean feasted! Practicing the modicum of self control I rarely have, I managed to take only a little of each dish so I could enjoy them all. From the ubiquitous herring salad, to the creamy delightful asparagus soup to the extraordinary chicken pie... it was all just too good!

The Menu *
Appetizers
Kaasoesjes (cheese Puffs)
Assorted Dutch gouda Cheese, pickled tiny onions
Terrein van gerookte Limburgse forel (terrine of smoked Limburg trout)
Kiekenpastey (Chicken Pie)

Soup
Zeeuwse mussel soup (Zeeland Mussel soup)
Aspergesoep (Asparagus soup)

Salad
Haringsla (Herring Salad)
Main Courses

Zalm met sinaasappel (salmon with orange)
Amsterdamse rollade (Amsterdam beef roll)

Sides
Potato puree
Kale and mashed potatoes

Desert
Hollandse appeltaart (Dutch apple pie)

Special Drink
Dutch Gin and tonic (Dutch gin tastes very different from English gin. Much more herbal)

*All recipes came from Dutch Cooking by Janny de Moor. Included with the authentic recipes are all things Dutch including history, geography, ingredients, eating habits, festivals and the development of Dutch cooking.

What a wonderful introduction to foods of the Netherlands. Many dishes had cream and/or fish, many were cooked with wine and potatoes appeared in numerous dishes although the preparation was so varied, I didn't even notice that until I read the recipes. The salmon dish could easily find a home on a Florida table.
Salmon with Orange
Pour into man, bring to boil and simmer for 10 minutes...
1 1/4 cup Rhine wine
1 1/4 cup freshly squeezed orange juice
2 Tbsp finely chopped white onion
2 Tsp grated orange rind
pinch each ground cinnamon and ginger
Add
4, 6 oz each salmon fillets
Poach gently for 10 minutes
Remove fish and keep warm.
Boil liquid until thickened and reduced
Season with salt and butter
Garnish salmon with orange slices and cinnamon and serve with boiled rice.
This is really yummy!
Another take away recipe idea from this dinner is the combination of kale and mashed potatoes. What a great idea to get the most from vegetables. Recently I served leftover mustard greens mashed with potatoes.
The idea of celebrating a different culture along with a traditional holiday is a good one. We are reminded that we are all brothers when it comes to good food, family and friends. Of course in order to accomplish this you have to have a very adventurous and ambitious cook. It takes a cook to understand what a feat it was to bring all of this goodness to the table. Bravo Tia!





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