The Kitchen & The Holidays: A few treats to keep the bellies satisfied

BITTERBALLEN—A Dutch snack normally served alongside beer in many restaurants in the Netherlands. Due to preparation time and the messiness, this is a once-a-year treat for many Dutch-Canadian families. Make a double batch, and freeze some for a New Year’s party. One batch makes approximately 34 balls.

Ingredients
2 tbsp butter
1 tbsp minced onion
3 tbsp all-purpose flour
1 cup chicken stock or milk
1 tbsp minced parsley
1 tsp finely ground sea salt
1 tsp Worcestershire sauce or Maggi sauce seasoning
1/8 tsp curry powder
2 cups cooked ground beef, pork, chicken or lamb
1½ cups grated Gouda or Edam cheese
1 cup finely crushed Dutch egg rusks or breadcrumbs
2 eggs
2 tbsp water
Oil for deep-frying

Method

1. Melt the butter over medium-high heat in a large saucepan or deep frying pan, and sauté the onion until it’s soft. Stir in the flour until well blended and smooth. Gradually add the stock or milk, and with the heat on high, stir constantly until the mixture has thickened. Add the parsley, sea salt, Worcestershire or Maggi sauce, curry, cooked meat and the cheese. Simmer for 5 minutes.
2. Put mixture onto a large cookie sheet, and chill in the fridge for at least 4 hours. Put breadcrumbs/crushed rusks into a medium-sized bowl or pie plate. In a second bowl or pie plate, gently beat eggs. Once meat mixture is firm, take out and shape it into bite-sized balls. Roll balls into breadcrumbs, then egg wash and back in the crumbs again. Place crumbed balls onto a clean cookie sheet, and chill again for an hour.
3. Heat up oil in a deep-fryer or heavy bottomed, deep pan. When a small piece of bread comes out of the oil brown and crispy, the oil is ready. Put up to 5 balls in fryer at a time, and cook until a deep golden brown, about 2 minutes. Put the balls on paper towels to drain the oil and serve immediately with a grainy or hot mustard as a dip. You can also use ketchup.

IRISH TEA BRACK—This version of tea brack is a great alternative to fruitcake, especially if you forgot to start making the fruitcake in November. This loaf is usually made to welcome special guests. Makes 3 loaves.

Ingredients

3 cups sultanas

1 cup raisins

1 cup currants

1 cup dried cranberries

2½ cups firmly packed dark brown sugar

1½ cups strong, cold black tea

1½ cups whiskey

4 cups all-purpose flour

1 tbsp baking powder

2 tsp ground cinnamon

½ tsp ground cloves

¼ tsp ground nutmeg

¼ tsp ground allspice

3 lg eggs, beaten

3 tbsp warmed honey

Method

1. In a large bowl, put in raisins, sultanas, currants, cranberries, brown sugar, tea and whisky. Cover bowl and soak fruit overnight.
2. The next day, stir the fruit mixture well.
3. Preheat the oven to 300°F. Grease three 8½-by-4½-inch loaf pans and set aside.
4. In a separate bowl, combine flour, baking powder and spices.
5. Stir the beaten eggs into the fruit mixture then add the flour mixture in thirds. Stir until well combined.
6. Pour mixture equally among the three pans and set them in the oven on the middle rack. Bake for 1 hour and 15 minutes or until cake tester or toothpick comes out clean. Cool loaves then brush warmed honey over the tops. These freeze well if wrapped in cling film and tin foil.