Belgium Gullets Recipes

FRENCH COOKIES (BELGI GALETTES)

Steps:

• In a large bowl, stir together the brown sugar and butter until smooth and creamy; then add eggs and vanilla, and beat well. Gradually stir in flour. Set bowl over a hot water bath, and stir to blend ingredients. Cover, and refrigerate overnight.
• Preheat the galette iron.
• Shape dough into 1 inch balls, and place in the galette iron. Close the iron, and cook the cookies. This should take about 30 seconds in an electric galette iron, or 2 to 4 minutes in a handheld iron over a medium flame. Carefully remove cookies and cool on wire racks.

BELGIUM GULLETS RECIPE

Steps:

• Mix butter, sugar and yolks until light and fluffy. Add milk and vanilla extract and beat until incorporated. Mix together the 4 cups of flour, salt and baking powder. Add to butter mixture. Beat egg whites until soft peaks form as for meringue. Add egg whites alternately with the remaining 2 cups of flour. Drop by teaspoon onto hot waffle iron. Remove when light brown. Let cool. I wrap them in wax paper and store in large airtight container.

BELGIAN IRON COOKIES

Steps:

• Cream butter and brown sugar. Add eggs, vanilla, salt, and liquor (if desired). Blend in.
• Now it gets to be fun. You have to work in all five pounds of flour little by little by hand. It will work in but it takes a while. You'll wind up with a BIG mixing bowl of dough.
• Refrigerate dough overnight.
• Have plenty of people to help with the cooking. Lightly grease and heat the empty cookie iron over a gas burner. Start with a tablespoon and a half of dough rolled into a little "cigar" shape and vary amount to fit the size of your cookie iron. It takes from one to one and a half minutes to cook each cookie - it's a trial and error process at first till you get a handle on the temperature of the gas burner and the heat retaining capabilities of your iron. A properly cooked cookie will be golden and after cooled, crisp.
• This a family holiday tradition for us and we spend a whole day cooking cookies with lots of testing to make sure they're as good as last year's. The cast iron cookie irons work best, but I have seen people make them with the aluminum pizelle "irons". Ask for a krumkokie (croom cockie) iron at a gourmet cooking shop. We put them in tins and store till next Christmas, eating last year's cookies.

BOULETS LIEGEOIS (BELGIAN MEATBALLS)

Steps:

• Mix beef and pork together in a large bowl to thoroughly combine.
• Add the breadcrumbs, eggs, parsley, and onions. Mix thoroughly.
• Roll into meatballs, about 1/2 cup each, and dredge in flour.
• Heat butter in a large skillet over medium heat.
• Add the meatballs and brown on all sides, about 8 to 10 minutes on each side.
• Remove meatballs to a plate. Melt 2 Tablespoons of butter to the skillet.
• Add the chopped onions and reduce heat to medium-low. Cook until onions are caramelized.
• Add the brown sugar and thyme, stir and cook for 1 minute.
• Add the flour, stir to combine.
• Add apple butter and vinegar, stir.
• Pour in the beef stock, and add the bay leaves. Bring to a boil, reduce heat and simmer for 25 minutes.
• Add the meatballs back to the sauce and cook for 15 minutes to heat through.
• Serve immediately with pomme frites {French fries} and Belgian beer or wine.

GULLETS

Steps:

• cream sugar and butter.
• add vanilla, whiskey, and almond extract.
• add flour in batches.
• scoop out and cook using waffle iron.