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<p class="MsoNormal" style="text-align: center;" align="center"><span style="font-size: 11pt; font-family: Arial;">===========================================<br>
L O W L A N D S - L - 31 December 2008 - Volume 02<span style="color: rgb(102, 102, 102);"><br>
-------------------------------------------------------------------------<br>
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</span><span style="font-size: 11pt; font-family: Arial;" lang="DE">===========================================</span></p>
<p class="MsoNormal"><span style="font-size: 11pt; font-family: Arial;" lang="DE"><br>
From: <span class="ep8xu"><span><span style="color: rgb(121, 6, 25);">Jacqueline Bungenberg de Jong</span></span></span><span class="hccdpe"> </span><span class="ldacoc"><<a href="mailto:Dutchmatters@comcast.net">Dutchmatters@comcast.net</a>></span><br>
Subject: <span class="hccdpe">LL-L "Traditions" 2008.12.30 (05) [E]</span></span></p>
<p><span style="font-size: 11pt; font-family: Arial; color: navy;">Yes Ron,
Appelflappen are eaten on New Years Eve ( We say Oudjaarsavond too) as are
Oliebollen. What they sell here in the stores as applefritters has nothing to
do with apple beignets. Apple fritters are more closely related to oliebollen.
They are made of solid dough rather than from batter. When you eat appelflappen
you eat mostly fruit, covered by a thin layer of browned batter. To show you
that you are forgiven for your "faux pas" I will add the old family recipe. It
is lush. Happy New Year. Jacqueline</span><span style="font-size: 11pt; font-family: Arial;"></span></p>
<p><b><span style="font-size: 13pt;">Apple beignets (Appelflappen</span></b><span style="font-size: 13pt;">)</span></p>
<p><span style="font-size: 11pt;">Ingredients: for 6-8 people. The recipe may
be halved for a smaller family.</span></p>
<p style="margin: 0in 0in 0.0001pt;"><b><span style="font-size: 11pt;">Batter:</span></b><span style="font-size: 11pt;"></span></p>
<p style="margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">2
1/2 cup all purpose flour</span></p>
<p style="margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">1/2
tsp salt</span></p>
<p style="margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">1
cake ( 0.6 oz) compressed yeast</span></p>
<p style="margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">3
tbs concentrated apple juice</span></p>
<p style="margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">1 cup
flat beer</span></p>
<p style="margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">2
tbs vegetable oil</span></p>
<p style="margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">2
egg whites stiffly beaten<br style="">
<br style="">
</span></p>
<p style="margin: 0in 0in 0.0001pt;"><b><span style="font-size: 11pt;">Apple
marinade:</span></b><span style="font-size: 11pt;"></span></p>
<p style="margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">6
large apples, cored, peeled and sliced horizontally to in 3/8 inch slices</span></p>
<p style="margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">( I
prefer Jonathans or Jonagolds, but Granny Smith will also do )</span></p>
<p style="margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">6
tbs sugar</span></p>
<p style="margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">1
1/2 tsp ground cinnamon</span></p>
<p style="margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">1/2
cup lemon juice</span></p>
<p style="margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">1/4
cup concentrated apple juice</span></p>
<p style="margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">1tbs
brandy or Calvados</span></p>
<p style="margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">Oil
for deep frying</span></p>
<p style="margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">Brown
paper for draining the fried beignets <br>
Powdered sugar</span></p>
<p><span style="font-size: 11pt;">1. In a large bowl make a batter of the first
6 ingredients, cover the bowl with a towel and put away in a warm place for the
batter to rise. This will take about 4 hrs. If the batter is too thick you may
thin it with some more of the beer. Then you add the stiffly beaten egg whites.</span></p>
<p><span style="font-size: 11pt;">2. Marinate the apple slices in a plastic bag
in the juices, sugar, cinnamon and brandy until the batter has risen. Then
drain the apples, use the syrup for another dessert. </span></p>
<p><span style="font-size: 11pt;">3. Heat enough oil to 380</span><span style="font-size: 11pt;">˚</span><span style="font-size: 11pt;"> F for frying ( about 2 1/2 inch in a heavy
pot). Do not let the temperature drop during the frying process.</span></p>
<p><span style="font-size: 11pt;">4. Dip the drained apple slices into the
batter and then drop them one or two at a time in the hot oil with the
help of a long fork or he handle of a wooden spoon. Fry the
beignets for 2 min. then turn them over if necessary and fry till crisp and
golden. Drain the beignets in a colander and then on brown paper. Serve with
powdered sugar </span></p>
<p class="MsoNormal" style="margin-bottom: 12pt;">----------<br>
<br>
<span style="font-size: 11pt; font-family: Arial;">From: <span class="ep8xu"><span><span style="color: rgb(204, 0, 96);">Mark Dreyer</span></span></span><span class="hccdpe"> </span><span class="ldacoc"><<a href="mailto:mrdreyer@lantic.net">mrdreyer@lantic.net</a>></span><br>
Subject: <span class="hccdpe">LL-L "Traditions" 2008.12.30 (04) [E]</span></span></p>
<p class="MsoNormal"><span style="font-size: 11pt; font-family: Arial;">Dear Arend,
Ron & Co.</span></p>
<p class="MsoNormal"><span style="font-size: 11pt; font-family: Arial;"> </span></p>
<p class="MsoNormal"><span style="font-size: 11pt; font-family: Arial;">Subject:
LL-L Cuisine</span></p>
<p class="MsoNormal"><span style="font-size: 11pt; font-family: Arial;"> </span></p>
<p class="MsoNormal"><span style="font-size: 11pt; font-family: Arial;">Arend, you
refer to </span><em><span style="font-size: 11pt; font-family: Arial;" lang="NL">euliebollen:</span></em><span style="font-size: 11pt; font-family: Arial;"></span></p>
<p class="MsoNormal"><span style="font-size: 11pt; font-family: Arial;"> </span></p>
<p class="MsoNormal"><span style="font-size: 11pt; font-family: Arial;" lang="NL">Ron, to the same ...(German-type spelling <i>Öliebollen</i>)
his Low Saxon equivalent of Dutch <i>oliebollen</i> ("oil balls"), in
Belgium <i>smoutebollen</i> ("lard balls"). Essentially, these are
deep-fried dough balls, often containing sultanas, citrus zest or apple pieces,
served sprinkled with powdered sugar. These are popular fare around New Year's
and also at fun fairs (carnivals). These are often referred to as "Dutch
doughnuts" (although they have no holes).</span><span style="font-size: 11pt; font-family: Arial;"></span></p>
<p class="MsoNormal"><span style="font-size: 11pt; font-family: Arial;"> </span></p>
<p class="MsoNormal"><span style="font-size: 11pt; font-family: Arial;" lang="NL">In South Africa we call them vetkoek. It is a handy way
to quickly prepare dough, & therefore has a history in the old Commando.
They are treated as bread more than as cake, & my favourite filling (you
slice them & fill thim at table) is with savoury mince or bobotie. I love
them, but people of more delicate constitution claim to find them indigestible,
& vidé Skikkerling (Commando Courageous) they have also been known as
'maagbomme' & 'stormjaers' (stomach-bombs & assault troops).</span><span style="font-size: 11pt; font-family: Arial;"></span></p>
<p class="MsoNormal"><span style="font-size: 11pt; font-family: Arial;"> </span></p>
<p class="MsoNormal"><span style="font-size: 11pt; font-family: Arial;" lang="NL">Yrs,</span><span style="font-size: 11pt; font-family: Arial;" lang="DE"></span></p>
<p class="MsoNormal" style="margin-bottom: 12pt;"><span style="font-size: 11pt; font-family: Arial;" lang="NL">Mark<br>
<br>
----------<br>
<br>
</span><span style="font-size: 11pt; font-family: Arial;" lang="DE">From: <span class="ep8xu"><span><span style="color: rgb(0, 131, 145);">Roland Desnerck</span></span></span><span class="hccdpe"> </span><span class="ldacoc"><<a href="mailto:desnerck.roland@skynet.be">desnerck.roland@skynet.be</a>></span><br>
Subject: <span class="hccdpe">LL-L "Traditions" 2008.12.30 (04) [E]</span></span></p>
<p class="MsoNormal"><span style="font-size: 11pt; font-family: Arial;" lang="DE">Beste én olle Laiglanders,</span></p>
<p class="MsoNormal"><span style="font-size: 11pt; font-family: Arial;" lang="DE">In verband met de Berliners.</span></p>
<p class="MsoNormal"><span style="font-size: 11pt; font-family: Arial;" lang="DE">Wij gebruiken de Franse termen:</span></p>
<p class="MsoNormal"><span style="font-size: 11pt; font-family: Arial;">oliebollen
met vanillepudding: boule de l' Yser.</span></p>
<p class="MsoNormal"><span style="font-size: 11pt; font-family: Arial;" lang="DE">oliebollen met confituur (jam): boule de Berlin.</span></p>
<p class="MsoNormal"><span style="font-size: 11pt; font-family: Arial;" lang="DE"> </span></p>
<p class="MsoNormal"><span style="font-size: 11pt; font-family: Arial;" lang="DE">Boule de l' Yser verwijst naar de oorlog: de vele
kanonballen verschoten bij het slagveld van het Ijzerfront in 1014-1918. L'
Yser is inderdaad het Frans voor de rivier die door Frans-Vlaanderen en
West-Vlaanderen stroomt: de Ijzer die bij Nieuwpoort in de Noordzee loopt!</span></p>
<p class="MsoNormal"><span style="font-size: 11pt; font-family: Arial;" lang="DE"> </span></p>
<p class="MsoNormal"><span style="font-size: 11pt; font-family: Arial;" lang="DE">Toetnoasteki én de béste wênsjhn voe 't niewejoar én vele
"wrede" (pardon "vrede") in de wêreld!</span></p>
<p class="MsoNormal"><span style="font-size: 11pt; font-family: Arial;" lang="DE">Beste wênsjhn voer OLLE mênsjhn én gluk én zeegn up oal
junder weegn!</span></p>
<p class="MsoNormal"><span style="font-size: 11pt; font-family: Arial;" lang="DE">Roland Desnerck</span></p>
<p class="MsoNormal"><span style="font-size: 11pt; font-family: Arial;" lang="DE">Oostende, Stad aan Zee. </span></p>
<p class="MsoNormal"><span style="" lang="DE"> </span></p>