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Stroopwafel Dutch Cookies With Caramel Filling


[1] The classic presentation: a stroopwafel atop a mug (all photos © Finger Licking Dutch).


[2] They’re just as delicious “on the side.”


[3] What’s this? It’s a stroopwafel garnished with caramel sauce and chocolate chips, waiting for a scoop of ice cream.


[4] Make your “sundae” a simple one with a side of strawberries.


[5] As a snack with fruit.

 

Stroopwafels are an old Dutch treat from the town of Gouda in South Holland*. They’re the second-most-famous food contribution to Dutch cuisine after the eponymous Gouda cheese.

The pronunciation is just as it appears, with a roll of the “r” to sound authentically Dutch.

The traditional way to eat these cookies is with a cup of coffee, tea or cocoa. Just before it is eaten, the stroopwafel is placed on top of the hot cup in order to warm it up. The filling melts a bit, and scents of caramel perfume the air.

A glass of cold milk or iced coffee works just as well, since today’s stroopwafels don’t need any extra softening to be enjoyed (analogy: warm chocolate chip cookies before they cool).

We’ll present this week’s Top Pick, Finger Licking Dutch Stroopwafels, in a moment. But first…
 
 
THE HISTORY OF STROOPWAFELS

Stroopwafel cookies were invented in Gouda in 1784. Different sources cite different dates, and the identity of the inventor is lost to history. It’s a reasonable guess that it was a poor housewife trying to scrimp together something to eat, and “glued” crumbs together with syrup.

This poor man’s food evolved into waffle cookie sandwiches: two waffle rounds with a caramel or syrup filling.

They are ubiquitous in Holland: from street carts to cafés, from mass-market supermarket brands to artisan-baked cookies.

Fillings have evolved beyond the original caramel, to cinnamon, chocolate, honey and vanilla. Sometimes, chopped nuts are added to the filling.

The cookie is also known in the U.K. as a caramel cookie, by its English translation, syrup waffle.
 
 
TOP PICK OF THE WEEK: FINGER LICKIN’ DUTCH STROOPWAFELS

Today’s stroopwafel is about four inches in diameter. Other brands make mini-sizes, half the diameter.

Finger Lickin’ Dutch stroopwafels require no softening to taste delicious. They are pleasantly chewy, and just sweet enough without being cloying.

That being said, they’re a good year-round snack, with individually wrapped cookies to grab and go.

In the summer, the caramel won’t get drippy: just nicely creamy.

If you insist, warm it over your hot drink; or for 10 seconds in the microwave.
 
 
BEYOND COFFEE: MORE USES FOR STROOPWAFELS

  • A base for a sundae, instead of a brownie.
  • A replacement for graham crackers in s’mores, with a filling of chocolate and marshmallows.
  • A dipper for chocolate fondue.
  • A “crown” atop an ice cream sundae.
  • A top and bottom for ice cream sandwiches.
  • As a cheesecake crust.
  • Added to brownie batter.
  • Broken into pieces as an icing garnish.
  •  
     
    GET YOUR STROOPWAFELS

    Stroopwafels are sold in boxes individually wrapped, in 8-packs, in Delft-style gift tins, and other configurations.

    They even sell boxes of cookie crumbs from the manufacturing line, for ice cream or oatmeal topping, or to mix into pancake batter.

    The line is all natural, non-GMO and suitable for vegetarians.

    Get your Stoopwafels:

    Head to FingerLickingDutch.com.

    Want to make your own? Here’s a recipe.
     
     
    > THE DIFFERENT TYPES OF COOKIES

    > THE DIFFERENT TYPES OF WAFFLES

    > THE HISTORY OF COOKIES

    > THE HISTORY OF WAFFLES

     
    ________________

    *The difference between Holland and The Netherlands: The Netherlands, officially the Kingdom of The Netherlands, consists of 12 provinces, of which Holland refers to two: Noord-Holland North Holland) and Zuid-Holland (South Holland). Amsterdam is in North Holland, Rotterdam is in South Holland, as is The Hague (Den Haag). Utrecht, the fourth-largest city, is not in Holland but is located in the province of Utrecht [source].

     
      

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    16 French Fries Recipes For National French Fries Day


    [1] Today’s featured recipe: Carne Asada Fries (recipe and photos #1, #3, #6 © Idaho Potato Commission).


    [2] Very popular: steak frites, steak with a side of fries (photo © LT Bar & Grill | Hackensack, New Jersey).


    [3] Baked fries with bacon, cheddar and scallions. The recipe link is below.


    [4] Trending: shoestring fries atop a burger (photo © Chef Eric Levine).


    [5] Why do chefs love their fries in duck fat? The rich and elegant duck fat flavor adds a hint of delicious “duckiness.” The recipe link is below. (photo © Benjamin Zanatta | Unsplash).


    [6] National Cook A Sweet Potato Day is February 22nd, but you can cook sweet potato fries today—shown here with a Green Goddess dip (photo © Good Eggs).

     

    July 13th is National French Fries Day, a cause for celebration because it’s another reason to have fries—maybe for all three meals!

    How many types of French fries have you had? Crinkle cut and curly fries, sure. But how about Bordwalk Fries? Carne Fries? Elvis Fries? Newfie Fries?

    Check out the different French fries.

    We’ve got 15 great French fry recipes below, from baked fries to spiced fries. But let’s start with the American version of Poutine:C Carne Asada Fries.
     
     
    RECIPE: CARNE ASADA FRIES

    Carne asada, which means “grilled steak” in Spanish, is a Mexican dish of grilled and sliced beef (skirt steak, sirloin steak, tenderloin steak, or rib steak).

    It is usually cooked with a marinade and some searing to impart a charred flavor. Carne asada can be served as a main dish with rice and beans, or as an ingredient in other dishes.

    It is popular as a filling for tacos or burritos.

    This recipe was developed by Jonathan Melendez, food blogger from The Candid Appetite, for the Idaho Potato Commission, a source for great potato recipes.
     
     
    Ingredients

    You can save time by purchasing the salsa and guacamole.

  • 1 pound Idaho® potatoes, peeled and cut into thin fries
  • Vegetable oil for frying
  • 2 pounds flap steak or skirt steak
  • 1 teaspoon salt
  • 1 ½ teaspoons black pepper
  • 1 ½ teaspoons granulated garlic
  • 1 ½ teaspoons granulated onion
  • 1 ½ teaspoons paprika
  • ½ teaspoon dried oregano
  • 1 tablespoon Worcestershire sauce
  • 1 ½ cups sharp cheddar cheese, shredded
  • 1 ½ cups Monterey jack cheese, shredded
  • 2 tomatoes, diced
  • 1 cup guacamole
  • ¾ cup sour cream
  • Optional: ¼ cup sliced pickled jalapeños
  • Optional: ¼ cup crumbled queso fresco*
  •  
    Preparation

    1. MAKE the fries. Heat a large pot (a Dutch oven is great here) over medium-high heat. Fill it a bit less than halfway with vegetable oil. Attach a deep fryer thermometer and heat the oil to 350°F.

    2. PEEL the potatoes and cut into thin fries. Immediately place the fries into a bowl of cold water to prevent them from turning brown and to rinse away the excess starch. Drain the potatoes and dry them thoroughly with a clean kitchen towel. Make sure they’re completely dry; you don’t want any moisture in the oil.

    3. FRY the potatoes in batches until light golden brown, about 3 to 5 minutes. Stir with a slotted spoon and transfer to a wire rack set over a baking sheet. Continue frying the rest of the fries.

    4. HEAT the oil to 375°F and fry the potatoes a second time (in batches as well), until deep golden brown and crispy, about 1 to 2 minutes. Transfer back to the wire rack and sprinkle with salt to taste.

    5. GRILL the steak. First, heat an outdoor grill or a stove top grill pan, over medium-high heat until hot.

    6. COMBINE in a large bowl combine the flap steak with the salt, pepper, granulated garlic, onion, paprika, oregano and Worcestershire sauce. Mix until evenly seasoned. Cook the meat until charred on both sides, about 5 to 7 minutes. Transfer to a cutting board and allow to rest for a few minutes before chopping into cubes.

    7. ASSEMBLE the fries on an oven-safe platter, baking sheet, or individual ramekins. Sprinkle with the shredded cheese and place in a 350°F oven for about 5 minutes to melt the cheese.

    8. REMOVE from the oven, top with with the chopped carne asada, sour cream, guacamole, tomatoes, pickled jalapeños, cilantro and queso fresco, as desired. Serve right away.

    ________________

    *Substitute feta, goat cheese, paneer, queso blanco, ricotta salata, even farmer cheese.
    ________________

     
     
    16 MORE FRENCH FRY RECIPES

  • Baked Cheese Fries With Bacon & Scallions
  • Baked French Fries With Italian Herb Seasoning
  • Baked Fries With Spicy Ras El Hanout
  • Beef Tallow French Fries
  • Better Than Fries: Crispy Potato Skewers
  • Duck Fat French Fries
  • French Fries With Peanut Butter & Jelly
  • Guinness-Battered Fish & Chips
  • Green Fries With Tzatziki Sauce
  • Grilled Cheese & Fries Sandwich
  • Panko-Coated Oven Fries
  • Poutine Recipes (Canadian Fries)
  • Truffle Fries
  •  
     
    MORE FRIES

  • Avocado Fries
  • Chickpea Fries
  • How To Make The Best French Fries
  • Make Your Own Signature Fries
  • French Fry Trends Around The World
  • Non-Ketchup Dips For Fries
  • Special Dishes For Fries In A Cone
  •  
     
    MORE ABOUT FRENCH FRIES

  • Food Fun: World’s Largest French Fry
  • French Fries History
  • The Different Types Of French Fries
  • Potato History
  • The Different Types Of Potatoes
  •  

     
      

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    Use Frozen Grapes For Ice Cubes

    This tip falls in the “food fun” category.

    Some of us keep grapes in the freezer as snacks.

    The icy grapes are like sorbet with no sugar added.

    The grapes have enough natural sugar, and enough water, to create the “sorbet” effect.

    You can be satisfied with a few frozen grapes, as opposed to digging into a pint of sorbet or ice cream.

    But frozen grapes have another use: as “ice cubes.”

    You can freeze grapes to chill wine, iced tea or sparkling water. (It’s best that the drink be pre-chilled.)

    Either during or after the drink is finished, the grapes are an extra treat. You can serve the drink with a cocktail pick to spear the grapes.
     
     
    HOW TO FREEZE GRAPES

    1. BUY the largest grapes you can find. Pull them off the stems and rinse them in a sieve. Turn out onto a paper towel, pat gently and allow to dry naturally. Then, if you have space…

    2a. PLACE the grapes in a single layer on a baking tray lined with parchment paper. Freeze until firm, then transfer to a heavy-duty plastic bags or an airtight container and return to the freezer. Otherwise, just…

    2b. PLACE the dry grapes in plastic bags or airtight container and return to the freezer. You’ll have to pry them apart when ready to use, but it’s easy to do.
     
     
    MAKE ACTUAL GRAPE ICE CUBES

    Here’s another way to have ice cube fun: flavored ice cubes.

    You can freeze fruits within an ice cube—not just grapes but raspberries, small strawberries, mint leaves and lemon peel curls or small wedges.

    For savory drinks, you can use herbs or small vegetables like grape tomatoes, cucumber pieces, olives or lemon curls in the cubes.

    See photo #3, below.

    Here are more tips. Bottoms up!
     
     

     


    [1] Frozen grapes (photo © Mike Kenneally | Unsplash).


    [2] Table grapes meet their cousin, wine grapes—after they’ve been fermented into alcohol (photo © Bon Voyaged).

     
    [3] Ice cubes with fruit, herbs and vegetables (photo © Let’s Mingle).

      

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    Mojito Cocktail Recipes For National Mojito Day


    [1] The fixings for a classic Mojito. Note the sugar cane “swizzle stick” (photo © Jennifer Schmidt | Unsplash).


    [2] A classic Mojito at Seviche restaurant (photo © Seviche | Louisville).


    [3] A Cherry Mojito. The recipe is below (photo © Jochem Raat | Unsplash).


    [4] A Coconut Mojito. Here’s the recipe (photo © Firewater Bars).

    Strawberry Rose Mojito Recipe
    [5] A Strawberry Rose Mojito, made with strawberries and a dash of rosewater. Here’s the recipe (photo © Nielsen-Massey).

     

    The Mojito (pronounced moe-HEE-toe) is Cuba’s most famous cocktail. It’s a simple recipe: rum, lime juice, sugar, mint and a splash of club soda (photos #1 and #2—here’s the recipe).

    The name derives from the African voodoo term mojo, to cast a small spell.

    Drinking more than two can certainly cast a spell!

    According to Bacardi Rum, the drink can be traced to 1586, when Sir Francis Drake and his pirates unsuccessfully attempted to sack Havana for its gold. His associate, Richard Drake, was said to have invented a Mojito-like cocktail known as El Draque that was made with aguardiente, a crude forerunner of rum, plus sugar, lime and mint. (The sugar was used to offset the harsh taste of the liquor.)

    > Here’s more Mojito history.
     
     
    ENTER THE FRUIT MOJITO

    As bartenders began to spin variations of the classic cocktails around the 1970s, Mojitos (along with Margaritas, Martinis, Mint Juleps and you-name-it) began to be mixed with different fruits and other flavors.

    Hence, the Appletini, the Espresso Martini, the Kiwi Mint Julep, Peacharita (Peach Margarita) and endless more.

    So in addition to the classic Mojito recipe, we’re sharing our selection of fruit-flavored Mojitos.

    If your favorite fruit isn’t listed, just substitute it for one of the fruits that are featured.

    We’re starting with a Cherry Mojito recipe (photo #3) to take advantage of cherry season. It starts with homemade cherry syrup.

    There are more Mojito recipes below.
     
     
    RECIPE: CHERRY MOJITO

    Ingredients For The Cherry Syrup For 4-6 Drinks

  • 1 pound sweet cherries, pitted and roughly chopped
  • ½ cup water
  • ½ cup granulated sugar
  •  
    Per Mojito

  • 10 mint leaves
  • ½ lime
  • 1/4 cup cherry syrup
  • 2 ounces light/white/silver rum (the different types of rum)
  • Ice, preferably crushed
  • Sparkling water/club soda
  • Garnish: mint sprig(s)
  • Optional garnish: sugar cane swizzle stick
  •  
    Preparation

    1. BRING the water and sugar to a boil in a sauce pan over medium high heat. Stir until sugar the dissolves. Pour into a bowl over the chopped cherries. Refrigerate until chilled, about 2 hours.

    2. CUT each ½ lime into 2 or 3 wedges. Add the lime wedges, mint leaves and cherry syrup to a glass. Muddle them to release all of the juices from the lime wedges, and to break down the mint and cherries.

    3. FILL the glass almost to the top with ice, pour the rum over the ice and top off with the sparking water.

    4. GARNISH with additional mint and lime and the optional sugar cane stick.

     
     
    MORE MOJITO RECIPES

  • Beet Mojito
  • Blackberry Mojito
  • Blueberry Mojito
  • Cherry Pomegranate Mojito
  • Classic Mojito
  • Coconut Mojito
  • Coquito Mojito
  • Cranberry Mojito
  • Ginger Beer Mojito
  • Gin Mojito
  • Pineapple Mojito
  • Pomegranate Mojito
  • Raspberry Honey Mojito
  • Strawberry Rose Mojito
  •  
    Plus, For Fun:

  • Honey Mojito Ham Glaze
  • Mojito Mashed Sweet Potatoes
  •  

      

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    Limeade Recipes For Summer Sipping

    Lemonade gets lots of attention during summer months. But why ignore limeade? It’s just as refreshing, and more of a treat since one doesn’t often find it.

    If you don’t want to squeeze limes, it’s easy to pick up a can of frozen limeade. The concentrate is versatile: also a component of some slushies, sangrias, and Margarita and Daiquiri recipes*.

    You can also use limeade—fresh or frozen—as a mocktail. Add a few dashes of bitters, or a splash of tonic water for a mocktail Gin & Tonic.

    And of course, turn limeade into a cocktail by adding gin, tequila or vodka.

    There are lots of limeade recipes below.

    Since it’s Key lime season, you can make a less acidic Key lime limeade with this basic limeade recipe. The sweeter Key limes mean that you can use less sugar.

    Before you juice any lime, though, you may want to zest it first. Here’s what to do with the zest.

    And here’s a Mexican approach to limeade that heats things up with a favorite national seasoning, Tajín:
     
     
    RECIPE: SPARKLING CUCUMBER LIMEADE

    This recipe adds some heat with a spicy Tajín rim (photo #1). If you’re not into spicy, omit the rim or make one with lime zest and sugar (photo #4).

    You can also make limeade ice cubes that don’t dilute your drink.

    Thanks to Tajín for the idea. If you don’t know about Tajín Seasoning, check it out.

    Ingredients

  • 1 tablespoon Tajín Clásico Seasoning
  • 2 cucumbers
  • 4 limes, juiced
  • 3 cups sparkling water/club soda
  • 2 cups ice
  • Optional garnish: cucumber slice with a dash of Tajín
  •  
    Preparation

    1. MOISTEN the rim of the glasses with water or lime juice; twist in a dish of Tajín. Set aside.

    2. PEEL and seed 1-1/2 cucumbers and purée in a blender or food processor.

    3. SLICE the remaining cucumber. Fill each glass with ice, sparkling water, lime juice and the processed cucumber; mix well

    4. GARNISH with the cucumber slices.

     
    MORE LIMEADE RECIPES

  • Basic Limeade Recipe
  • Cherry Limeade & Variations
  • Flavored Limeade Recipes
  • Hot Jalapeño Limeade
  • Kiwi Mint Julep
  • Limeade Snow Ice
  • Mint Limeade
  •  
     
    MORE TO KNOW

    > THE HISTORY OF LIMES
     
    > THE DIFFERENT TYPES OF LIMES
     
    ________________

    *You can also refreeze the concentrate into ice pops and use it in chicken glaze.

     


    [1] Sparkling Cucumber Limeade (photo and recipe © Tajín Seasoning).

    Cucumber Lemonade
    [2] Don’t want to purée cucumbers? Here’s Saveur’s cucumber limeade recipe (photo © Saveur).


    [3] Don’t want to add the cucumbers? Make a simple glass of limeade with this recipe (photo © Le Coucou | NYC).

    Limemade Lime Zest Rim
    [4] Don’t want a spicy rim? Mix equal parts of lime zest and sugar for a sweet rim (photo © Saint Marc Pub-Café [now closed]).

     

      

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