Canadians are notorious for wanting to hyphenate their identity. I’ve joked before about my ‘Dutch roots’. Truly, it’s a bit of a stretch. While I don’t have any real desire to own a pair of wooden shoes, I do regret not having the Dutch recipes. Emily Wight’s Dutch Feast fills in the gap for those of us who aren’t fortunate enough to have these recipes on our own.
Unless you count consuming it, I am not Dutch food expert. To make sure that these recipes were authentic, I ran a few of them by my extended Dutch network. They have given Dutch Feast their collective stamp of approval.
While I really appreciate the variety of recipes found in this cookbook, there are a couple features of the book that make it less user friendly than I would like.
The first is the naming of the recipes. We all have recipes that are named for whomever wrote them or gave them to us. However, I cannot expect anyone else to know it by that name. As an example, instead of indexing Butter Cake as such, it is only listed as ‘Beppe’s Butter Cake’. This system of nomenclature makes it difficult to find the recipes you are looking for quickly and efficiently.
The second point is that Dutch Feast lacks a recipe for stroopwaffels. At first blush, this seems like a gross oversight. I have always considered these the hallmark of Dutch baking. A quick poll of my extended Dutch community tells me, however, that the majority do not make their own. So perhaps it is a moot point then. I know that I find it incredibly easy to stop by our local market and pick up a package of them there.
Dutch Feast: Giveaway
Not one, but two, of my lucky readers has an opportunity to win their very own copy of Dutch Feast. Enter using the Rafflecopter form below. Odds of winning will depend on the number of eligible entries received. Not responsible for lost or misdirected entries. Contest closes December 19, 2017 11:59 pm ET Good luck!
Butter Cake from Dutch Feast
- 1/2 cup butter
- 1 cup sugar
- 1 tsp almond extract
- 2 eggs divided
- 1/2 tsp salt
- 1 1/4 cup all purpose flour
- 1 tsp baking powder
- 1/2 cup sliced almonds
- 1 tbsp sugar
Spray an 8 or 9 inch spring form or loose bottom pan. Set aside
Preheat oven to 325 F
Cream together butter and sugar until light and fluffy
Add in almond extract, 1 whole egg, 1 egg yolk, and salt
Stir together dry ingredients
Combine wet and dry ingredients. Stir until just combined
Press batter into prepared cake pan
Whisk remaining egg white and spread over batter. Sprinkle with remaining sugar and almond slice
Bake 35-40 minutes. Allow to sit 10 minutes before removing from pan to finish cooling
To make this school lunch friendly, I left out the sliced almonds and substituted butter nut flavouring.
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