I don’t make this often, but my great grandmother brought this to the United States when she emigrated from Belgium in the 1910’s. I thought I should write it down somewhere I couldn’t lose it. She made these like icebox cookies, but she said that in Belgium the bakers would have cookie molds of pretty shapes carved into wooden slabs. They would press the dough over the slabs, then turn the slabs upside down over a cookie sheet, give it a sharp tap and the cookies would fall onto the sheet ready for baking. (Note: I’m not at all sure how many this makes, my estimate was a total guess)
This is a flat, quiche like tart which originates from the region around Verviers in Belgium. It is also common in Aachen (Aix-la-Chapelle), a German city at the border to Belgium. I had it first when I visited a friend in Aachen and we walked over to a small monastery in Belgium. Basically this is kind of pizza base with a topping of rice pudding. Not overly sweet but totally addicting…
Make and share this Belgian Endive Au Gratin recipe from Food.com.
Chimay “à La Bière” cheese is a Belgian smooth semisoft cheese that is washed with Chimay beer. It has a pungent aroma and mild flavor. Look for it in specialty cheese shops, or try another cheese with a beer-washed rind, such as German Temptin cheese. Recipe by Mathieu Palombino and taken from Bon Appetit May 2010 for ZWT.
Make and share this Aardappel Taart – Belgian Potato Tart recipe from Food.com.
