Belgian Stew
Use a full-flavored ale when preparing this dish. I got this on emazing and want to share with all who love dishes prepared in Beer out here !
Cream of Tomato Soup, Belgian-Style
From Ruth Van Waerebeek’s “Everybody Eats Well in Belgium Cookbook.” Ruth says this soup has a special status in Belgium where it’s commonly served at wedding receptions, anniversaries and other festive occasions. It’s a little different from the tomato soup I grew up with: creamy, yes, but with bits of fresh tomato and the flavors of Madeira or Cognac providing a kind of grown-up undertone. This is Ruth’s mother’s version; it can be made a day ahead.
Witte Kool in Roomsaus (Shredded Cabbage in Cream Sauce)
Make and share this Witte Kool in Roomsaus (Shredded Cabbage in Cream Sauce) recipe from Food.com.
Belgian Cheese Croquettes
Make and share this Belgian Cheese Croquettes recipe from Food.com.
Red Light Cocktail
This cocktail owes its cheeky name to its sexy scarlet color and its naughty alcohol content, with splashes of both jenever (Dutch gin) and orange liqueur. Calling jenever Dutch gin is a retronym, but I’ve done so purely for clarity. After all, gin originated in Holland. Genever was introduced to England by King William III, who was a Prince of Orange (the Dutch Royal Family) by birth, before he became the King of England. The British, with their love of abbreviations, changed the name jenever to gin. (There are many brands of Dutch gin, but the most common for Americans is probably the Ketel brand.) Taken from dutchfood.about.com and posted for ZWT.
