Hete Bliksem Recipes

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HETE BLIKSEM



Hete Bliksem image

Phillip Kirschen-Clark, the chef at Vandaag, brings a firm understanding of the intersection between sweet and savory to this side dish to lunchtime sandwiches and evening hen. "Hot lightning" is how the words translate from the Dutch: little fried fingerling potatoes combined with smoked bacon and a tiny dice of tart apples, all of it glossed in stroop, a velvety syrup made of sugar, butter, cream and molasses, then flavored with juniper, nutmeg, mace and cinnamon.

Provided by Sam Sifton

Categories     side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 21

3/4 cup sugar
2 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon unsulfured molasses
1/4 teaspoon kosher salt
1/2 teaspoon juniper berries, whole
1/2 nutmeg, cracked, or a pinch of freshly ground nutmeg
1/2 blade of mace, or a pinch of ground mace
1 cinnamon stick, broken in half
1 pound fingerling potatoes
Kosher salt
1 head garlic, halved crosswise
4 sprigs thyme
4 bay leaves
1/2 teaspoon cayenne pepper
8 ounces sliced bacon, cut crosswise into 1/2-inch thick lardons
Vegetable oil, for frying
1/2 cup rice flour, or as needed
1 large Honeycrisp apple, cored, seeded and cut into small dice
Salt
Cayenne pepper

Steps:

  • For the syrup: In a small saucepan, heat the sugar without stirring until it begins to melt. Stir occasionally until completely melted and a medium caramel color. Carefully stir in butter, cream and molasses. Add salt, juniper berries, nutmeg, mace and cinnamon. Stir until smooth. Remove from heat and steep for 30 minutes, then strain through a fine-meshed strainer. While the syrup is steeping, prepare the poached potatoes.
  • For the potatoes: Place the potatoes in a medium saucepan and cover with two inches of water and season heavily with salt. Add garlic, thyme, bay leaves and cayenne pepper. On low heat, poach the potatoes until tender but not bursting, about 25 minutes. Gently strain potatoes and discard garlic, thyme and bay leaves. Set potatoes aside until no longer steaming, then transfer to the refrigerator to cool.
  • For the rest: In a large skillet over medium heat, spread out the bacon and cook, stirring occasionally, until crisp and golden brown. Transfer to paper towels to drain and cool.
  • In a wok or deep skillet, pour in vegetable oil to fry the potatoes, heat to 350 degrees. Cut the potatoes into 1-inch slices, and dust thoroughly with rice flour. Shake off excess flour, and place potatoes in the oil. Fry until golden brown and crispy, 2 to 3 minutes. Transfer to paper towels to drain.
  • In a serving bowl, combine the syrup, bacon and apples. Add the potatoes and toss gently to mix. Season to taste with salt and cayenne. Serve.

Nutrition Facts : @context http, Calories 1217, UnsaturatedFat 65 grams, Carbohydrate 92 grams, Fat 91 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 22 grams, Sodium 915 milligrams, Sugar 49 grams, TransFat 1 gram

HETE BLIKSEM OR HOT LIGHTNING



Hete Bliksem or Hot Lightning image

Apples and potatoes are a wonderful combination. The apples sweetened the potatoes. This is a traditional winter side dish. If you want to be really authentic add slices of blood sausage to the top.

Provided by Holiday1234

Categories     Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

1/2 lb tart green apple
1/2 lb sweet red apples
water
1 lb potato
1 1/2 tablespoons butter
salt
ground cloves
milk (as needed)

Steps:

  • Peel, core and chop green apples.
  • Place green apples in a pan with water and simmer 20 minutes.
  • Peel, core and chop green red apples and potatoes.
  • Add the red apples and the potatoes.
  • Cook an additional 30 minutes.
  • Drain then mash all together.
  • Add butter, salt and cloves.
  • Add milk as needed.

Nutrition Facts : Calories 184.6, Fat 4.6, SaturatedFat 2.8, Cholesterol 11.4, Sodium 38.6, Carbohydrate 35.5, Fiber 5.2, Sugar 12.7, Protein 2.6

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