Dutch Recipes Holland

DUTCH MEATBALLS (BITTERBALLEN)

Steps:

• In a large skillet melt the butter over medium-high heat. When the butter has melted completely, add the 1 cup of flour, a bit at a time, whisking it, it will turn into a thick paste.
• Slowly stir or whisk in the beef broth. Make sure you stir thoroughly, the broth should all be incorporated in the roux. The gravy should be smooth but still quite thick.
• Simmer the gravy for a couple minutes then add the parsley, onion, and ground beef, stir well. Season with the salt, pepper and nutmeg. Taste for seasoning and adjust as necessary.
• Transfer the meat mixture to a Tupperware container and refrigerate for several hours until the gravy has solidified. I refrigerated mine overnight, but 3 or 4 hours should suffice.
• Line 2 baking sheets with parchment paper. In 1 plate add the flour, in another plate add the eggs and the last plate the bread crumbs.
• Shape the meat mixture into 1 inch balls. Use a small ice cream scoop, it's easier to get the same quantity of meat each time. Place these meatballs on one of the prepared baking sheets.
• Roll the balls first through flour, then eggs, then finally bread crumbs. Place these meatballs on the other prepared baking sheet. Once completed, place the baking sheet with the meatballs in the fridge until ready to fry.
• In a large Dutch oven, skillet or deep fryer, add enough oil, I usually add about 2 inches of oil. Heat the oil up to 375 F degrees.
• Fry the meatballs about 6 at a time until golden brown, should take about 4 or 5 minutes. If you have enough oil in your fryer the meatballs will float to the top when done. Continue until done with all the meatballs. In between batches you might have to clean the oil with a slotted spoon of all the leftover fried bits from the meatballs.
• Serve hot with a grainy or spicy mustard.

KROKETTEN (DUTCH CROQUETTES)

Steps:

• 1. Heat milk in the microwave.
• 2. In a small saucepan, melt butter.
• 3. Stir in flour to make a paste cook for 3 minutes while continually stirring.
• 4. Then gradually mix in hot milk.
• 5. Bring to a boil, lower the heat and simmer for 5 minutes.
• 6. Add salt and pepper to taste.
• 7. Then pour into a bowl to cool.
• 8. Place all remaining filling ingredients into a food processor and pulse until smooth.
• 9. Add to bowl with cool sauce. Stir well to make a thick paste. Taste and season with salt and pepper if needed.
• 10. Prepare coating stations - flour, egg beaten with the milk and bread crumbs into dipping plates.
• 11. Form paste into small logs (like large sausages).
• 12. Then coat with crumb topping. Roll your logs into flour.
• 13. Then dip in egg/milk mixture.
• 14. Then coat with bread crumbs (make sure to thoroughly cover with each of these three steps).
• 15. Preheat oven to 200 degrees and heat oil to about 350 degrees. Cook for 5 to 10 minutes turning halfway through frying.
• 16. Place fried croquettes on a baking sheet. Keep warm in the 200 degree oven until ready to serve.
• 17. You can eat these just as they are or if you want to try it in the Dutch style slice them lengthwise top with mustard (Dijon or brown) and place on a slice of white bread.
• 18. You know you've done well if the filling is separated from the coating after frying.

DUTCH ALMOND COOKIES

Steps:

• In a large bowl, cream butter and sugar. Beat in eggs and extract. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness; cut with a floured 2-in. round cookie cutter. Place half of the circles 2 in. apart on ungreased baking sheets. Crumble 1/2 teaspoon almond paste over each; top with remaining circles. Pinch edges to seal., Cut a small slit in top of each cookie. Brush with egg white. Press an almond in each slit. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.