Columbia Star

Star Chefs




 

 

Holland Boterkoek

2/3 cup butter, softened
1 cup white sugar
1-1/2 tsp. almond
extract
1 egg, beaten
1-1/2 cups all-purpose
flour
1/2 tsp. baking powder

Preheat the oven to 350 degrees. Grease a 9 inch round cake pan or pie plate.

In a medium bowl, mix together the butter, sugar and almond extract until light and fluffy using an electric mixer. Blend in the egg. Combine the flour and baking powder; stir into the mixture using a sturdy spoon until dough forms a ball. Press the dough into the prepared pan.

Bake for 30 to 40 minutes in the preheated oven, until the top is light golden brown. When cool, slice into wedges to serve.

Dutch Croquetten

1 pound lean ground
veal
2 Tbsp. butter
4 Tbsp. all-purpose
flour
1/2 cup milk
1/2 cup chicken broth
1/2 tsp. paprika
1/2 tsp. chili powder
(optional)
1 tsp. curry powder
(optional)
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. Worcestershire
sauce
1 tsp. finely chopped
fresh parsley
8 ounces spiced Gouda
cheese, cut into
strips (optional)
1 egg
1/2 cup all-purpose
flour
2 Tbsp. water
1-1/2 cups seasoned
dry bread crumbs
1 cup oil for frying

Place ground veal in a skillet over medium heat. Cook, stirring to crumble, until evenly browned. Set aside.

Melt butter in a saucepan over low heat. Stir in flour until smooth, and cook for about 2 minutes. Gradually stir in milk, then chicken broth to make a smooth thick sauce. Add the cooked ground veal, and season with paprika, chili powder, curry powder, salt, pepper , Worcestershire sauce, and parsley. Stir to blend well. Remove from heat, and set aside to cool to room temperature.

When the meat mixture is cooled and slightly firm, shape into cylinders 3 to 4 inches long, and 1-1 /2 inches wide. If you wish, press a strip of the spiced Gouda cheese into the center, making sure it is completely surrounded. In a small bowl, whisk together the egg and water. Place bread crumbs on a plate or tray. Coat croquettes with flour, then dip in the beaten egg mixture, then roll the croquettes in the crumbs to coat. Repeat the coating process if a thicker breading is desired.

Heat oil in a large skillet over mediumhigh heat. When oil is hot, fry croquettes until golden brown on all sides. If you have a deep-fryer, they can be deep- fried instead. Remove to paper towels to drain, and serve hot.

Stroopwaffels

4 cups all-purpose flour
1/2 cup white sugar
1 cup butter
2 eggs
1 (.25 ounce) package
active dry yeast
1/2 cup warm water
1-1/2 cups packed
brown sugar
1 cup butter
1 tsp. ground cinnamon
6 Tbsp. dark corn syrup

Dissolve the yeast in the warm water.

Cut 1 cup of the butter into the flour. Mix in the sugar, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes.

Roll dough into balls and bake in a pizelle iron.

To Make Filling: In a saucepan boil the brown sugar, 1 cup of the butter, cinnamon and dark corn syrup until it reaches the soft ball stage ( 234- 240 degrees).

Split waffles in half and spread cut sides with the warm filling. Then put the halves back together.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.