LL-L "Delectables" 2003.12.05 (02) [E]

[Lowlands-L]

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L O W L A N D S - L * 05.DEC.2003 (02) * ISSN 189-5582 * LCSN 96-4226
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A=Afrikaans Ap=Appalachian B=Brabantish D=Dutch E=English F=Frisian
L=Limburgish LS=Lowlands Saxon (Low German) N=Northumbrian
S=Scots Sh=Shetlandic V=(West)Flemish Z=Zeelandic (Zeêuws)
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From: Shirley Wyatt <ladyarabian at msn.com>
Subject: LL-L "Delectables" 2003.12.04 (04) [E]


I make tweebak almost every other week.  My Mom eats them for breakfast with
ham on it.  I also eat them a lot.  I make the bread in my bread machine and
then slice it thinly and dry it in a low oven setting.
I'll include the recipe for those who might want to enjoy them again.
Tweebak
Into small saucepan, put 1 cup milk, 1/4 lb real butter (not margerine
although it can be used) 1/2 cup sugar and heat this so the butter is melted
and the sugar mixed in.  Then cool slightly, adding 1 beaten egg and 1 T
yeast (or 1 packet which we have in the US) and transfer to your bread
machine.  Add 3 - 3- 1/2 cups of flour.  Let the bread machine bake the
bread.  Then slice it thinly and dry in about a 200 degree F oven.  Enjoy.

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From: Frédéric Baert <baert_frederic at CARAMAIL.COM>
Subject: LL-L "Delectables" 2003.12.03 (04) [E]

Hi Luc

You wrote :

>Subject: Sinterklaas
>
>Hi,
>
>"Sinterklaas" is approaching very fast now in  a vast area of our
>Lowland regions. I have a question for any of you who can tell if you
>have similar folkore-events in your places.

In French Flanders those traditions are still alive but begin to be mixed
with Santa Claus ("Père Noël" in french).

>1 From november just till the sixt of december (not one day later) we
>love to eat "mantepeirden" (man on a horse) also known as "klaaskoeken"
>or "klaaspeirden". They are made with almost the same paste as a French
>"brioche". The pastry is baked in the form of a man  (Sinterklaas /
>Wodan ?) on a horse. You have about 2 or 3  "mantepeirden" in one
>kilogram. And i know that it is not for sale in Brabant or Limburg,
>just in Flanders.

I don't know about "mantepeirden". But here we have two recipes I think
that are related with this. The first is known in all the région Nord-Pas
de Calais in France. It's a brioche bun like you said and we call it in
french "coquille" or "couque", in flemish "Koeke" or "Koek'je" (cookie).
The french word cleary comes from the flemish. But here, I think the form
represents little Jesus as a baby.
We also eat a "saint Nicolas" but the paste is gingerbread, often covered
with icing sugar. The form is of a standing "Saint Nicolas". I've never
seen it on a horse. But of course the "real" "Saint Nicolas" always comes
here in north of France on a donkey (I've seen him yesterday in a great
shopping center in Lille). When i was a little boy (I'm now 27), those
gingerbread cookies only represented "Saint Nicolas". Nowadays, you can
find some gingerbread "Saint Nicolas" but also some gingerbread "Père
Noël". You will also find everywhere in North of France some chocolate "Père
Noël" and "Saint Nicolas".

>2 At about the same period we also love to eat (!) "Holy Maries",
>little statues of Jezus' mother, made of a soft  material (I only know
>the French word: guy-mauve). It's for sale in different colours.

I remember such soft material sweet but I didn't eat it from a long time
and I don't remember its name. But we also eat some "petits Jesus" which
are little hard sugar sweets. In fact, I think we call both the soft and
hard sweets "petits Jesus".

>We eat that in the same time of the year,  with  sugarcookies, which we
>call "piknikken" and "piezewieten"

Thank you for a very old memory. Of course we eat "piknikken". I don't know
about a french translation for this. My mother and grand-mother often buy
some and not only at Christmas period (but I don't know if they buy them in
France or in Belgium). Here is the good memory : I didn't know
a "piezewiet" is a cookie but I know the word : it was one of the nickname
my parents used to give me when I was a little child! I had forgotten it!
Thank you for making me remember.

All these traditions are very alive in North of France and make remember
people here that, even if the old language is disappearing, people in the
North of France belongs to the same people than in the lowlands.

Cheers

Frederic Baert

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From: R. F. Hahn <sassisch at yahoo.com>
Subject: Delectables

In Northern Germany we tend to eat _Spekulatius_ during this season,
(preferably) wafer-thin cookies made from spiced dough (lighter than
gingerbread), often with almond slivers, pressed out in fancy shapes.  I
believe it is derived from the Dutch _speculaas_, which is pretty much the
same thing (though for my taste oftentimes too thick).

Frédéric (above):

> I didn't know
> a "piezewiet" is a cookie but I know the word : it was one of the nickname
> my parents used to give me when I was a little child!

Everyone smile and say, "Aaah!"  :-)  That's a cute name.  Would it mean
something like English "Peewee," referring to someone small?

> All these traditions are very alive in North of France and make remember
> people here that, even if the old language is disappearing, people in the
> North of France belongs to the same people than in the lowlands.

And this is also why it's important to this list to include them, as also
the people of Northern Germany, most of whom may have lost their ancestral
language but retain many remnants of Lowlands culture.

Regards,
Reinhard/Ron

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