Ethnic: Dutch by Recipe Cottage

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	Dutch

		Hutsput (Dutch Stew) 1/4 cup margarine or butter 2 pounds braising meat, sliced 1/2 inch thick (large chunks) 2 cups cold water 3 pounds carrots, peeled and diced or a mixture of diced carrot and turnip 12 ounces onions, diced (about three medium) 3 pounds potatoes, peeled and quartered 1 tsp salt 1/2 tsp pepper 1 or 2 Dutch smoked sausages (Simon de Groot, or any smoked "Gelderse Worst" sausage) Heat the fat in (what else) a Dutch oven or crock pot until brown. Sear the meat on both sides til brown. Add water to just cover the meat and simmer (covered) for approximately one (1) hour. Add carrots, onions and potatoes. Season with salt and pepper. Cover and simmer for about an hour more. Add the Dutch sausage on top during the last 15 minutes of cooking. Remove the meat and veggies, if there is enough liquid left, make gravy. Mash the vegetables together and put on plates. Put meat and sausage slices on top and serve with gravy. (Serves four to six) Oliebollen A fritter recipe, often made on New Year's 1 envelope dry yeast 3 tbsp sugar 1/2 cup warm water (Put yeast and sugar in warm water and soak 10 minutes) 2 well-beaten eggs 1/2 cups warm water 1/2 tsp vanilla 1 tsp salt 4 cups flour 2 cups seedless raisins 3 apples, peeled and diced confectioners' sugar to dust Mix together yeast mixture and eggs, water, vanilla and salt, and add to flour slowly. Add fruit, let rise 1 1/2 hours. Drop in hot frying oil, dust with confectioners' sugar. Vla 3/4 ltr milk 1 tsp vanilla 35 g custard powder Mix 1/4 cup of the milk with vanilla and heat slowly. Add rest of milk and custard powder according to package directions. Serve warm or cold in a soup plate with tart-flavoured berries. You can also swirl in thinned chocolate pudding for a nice effect. Appelkoek 2 medium apples 1 1/2 cups flour 3 1/2 tsps baking powder 1/2 tsp salt 6 tbsp granulated sugar, divided 1/4 cup margarine or butter 1 egg, well beaten 3/4 cup milk 1/2 tsp ground cinnamon Peel and cut apples into eighths (wedges). Sift together flour, baking powder and salt with 4 tablespoons of the sugar. Cut in butter/margarine. Combine egg and milk and add to flour mixture. Turn batter into greased 8 inch square cake pan. Press apple wedges partly into batter. Combine remaining 2 tbsp sugar and cinnamon, sprinkle over apple. Bake at 425 degree F for 25 to 30 minutes. (Serves six) Speculaas (Dutch Spice Cookies) 1 cup margarine or butter 1 1/2 cups packed brown sugar 1 1/2 tsps ground cinnamon 1 tsp baking powder 1/2 tsp ground nutmeg 1/2 tsp ground cloves 1/4 tsp salt 1 egg 2 3/4 cups all-purpose flour 1/3 cup finely chopped blanched almonds (optional) Blanched whole almonds (optional) Some Dutch/European specialty stores may have pre-mixed speculaas spice packages. Beat margarine or butter with a mixer on medium to high speed for 30 seconds or by hand. Add brown sugar, cinnamon, baking powder, nutmeg, cloves and salt. Beat in egg and flour. Add chopped almonds if using. Roll dough to 1/8 inch thickness on a lightly floured board and cut into shapes (windmills and Sinterklaas/Santa shapes are traditional but we also cut them into the children's initials). Decorate with whole almonds if using. Place one inch apart on lightly greased cookie sheets. Bake in 350 degree F oven 8 to 10 minutes or until edges are lightly browned. Cool 1 minute, transfer to wire racks to cool completely. Makes 4 to 6 dozen (depending on size.)