Ardenne Ham is not the same as Ardennes Dry Ham (“Jambon sec des Ardennes”), which is from France. Ardenne Ham is a salt-cured, air-dried ham made in Belgium, in the province of Luxembourg (sic.) Note that occasionally the product may be a wet-cured ham, but it will be done via a genuine wet-cure, not through…
Belgian Food
Belgian National Day
The 21st of July is the national day of Belgium. It is celebrated with food, performances, parades, dancing — and of course, the famous Belgian fries!
Belgian Waffles
Belgian Waffles (pictured are those of the type known as Liège Waffles) © Denzil Green Belgian Waffles are an American take on styles of waffles made in Belgium. In Belgium, there’s not really any such thing as a waffle of that exact name. Belgian Waffles are fluffier and higher than other American waffles, because they…
Boudin Vert
Boudin Vert is a Belgian sausage made equal amounts of Kale (or green cabbage) and fresh pork (no blood), with a good amount of seasoning with salt, pepper, ground cloves and nutmeg. Kale is preferred to cabbage. The sausage can be eaten hot or cold, once cooked. In 1980 a “Boudin Vert” sausage eaters association…
Boukète
A boukète is a buckwheat pancake made in the Liege area of Belgium. It is made with raisins and / or thin apple slices, and served warm with sugar or brown sugar. It became traditional to serve Boukètes on Christmas Eve with a glass of warmed wine. Boukètes are made from wheat flour, buckwheat flour,…
Jonagored Apples
Jonagored Apples have dark red skin with off-white, firm flesh. The taste is a balance of sweet and sour. US Plant Patent #5937. Cooking Tips For fresh-eating, or cooking. History Notes Jonagored Apples were developed from a Jonagold apple sport at Morrens Orchard, Haley, Belgium.
Mattentaart
Mattentaart is a round “cheesecake” made inside a puff pastry. Mattentaart is made in the Dutch speaking part of Belgium, in the Geraardsbergen area in the south of the province of East-Flanders.
Tarte au Sucre
Québécois-style Tarte au Sucre © Paula Trites Tarte au Sucre is a French term meaning “sugar pie.” The star ingredient for the filling of the pie is sugar — either cane or beet sugar. It is now considered “traditional” in the Waterloo and Charleroi areas of Belgium, which historically were sugar beet growing areas. In…
Winter Nellis Pears
Winter Nellis Pears are not the most attractive pears to look at. Their skin is a dull, pale green, turning yellowish-green when ripe, with a good deal of russeting. They are only small to medium-sized, and squat in shape. But, the pears have their fans, because they are very aromatic, with sweet, firm, very juicy…