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 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 […]