Belgian Recipes

Authentic, Old Fashioned Dessert Recipes From Belgium

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It is difficult to give any general directions for sweets. They should be made to look attractive, and they should be constantly varied.

Gaufres From Brussels (Authentic Belgian Waffle Recipe)

Mix in an earthen bowl half a pint of flour, five yolks of eggs, a coffee-spoonful of castor sugar, half pint of milk (fresh), adding a pinch of salt and of vanilla; then two ounces butter melted over hot water. Then beat up the whites of four eggs very stiffly, and add them.

Butter a baking-tin or sheet (since most English households have not got a gaufre iron or waffle iron, which is double and closes up), and pour in your mixture, spreading it over the sheet. When the gaufre is nicely yellowed, take it out and powder it with sugar. But, to render this recipe absolutely successful, the correct implement (waffle iron) is necessary.

Excellent Belgian Recipe For Pastry Paste

Equal quantities of butter and flour, well mixed in a little beer; add also a pinch of salt. Make this paste the day before you require it; it is good for little patties and tarts.

Rum Omelette Recipe

This simple dish is much liked by gentlemen. Break five eggs in a basin, sweeten them with castor sugar, pour in a sherry glassful of rum. Beat them very hard till they froth. Put a bit of fresh butter in a shallow pan and pour in your eggs. Let it stay on the fire just three minutes and then slip it off onto a hot dish. Powder it with sugar, as you take it to the dining-room. At the dining-room door, set a light to a big spoonful of rum and pour it over the omelette just as you go in. It is almost impossible to light a glass of rum in a hurry, for your omelette, so use a kitchen spoon.

Belgian Gingerbread Recipe

1/2 pound cornflour1/4 pound white sugar
1 or 2 eggs
1/2 ounce ginger powder.

Work all the ingredients together on a marble slab, to get the paste all of the same consistency. Make it into balls as big as walnuts, flattening them slightly before putting them into the oven. This sort of gingerbread keeps very well.

Belgian Recipe For Snowy Mountains

Butter six circular rusks, and put on them a layer of jam. Beat the whites of three eggs and place them on the rusks in the shape of a pyramid. Put them in the oven and color a little. They must be served hot.

Vanilla Cream Recipe

Sweeten well half a pint of milk and flavor it with vanilla. Put it to boil. Mix in a dish the yolks of four eggs with a little cornflour. When the milk boils, pour it very slowly over the eggs, mixing it well. Return it all to the pan and let it get thick without bringing it to the boil. Add some chopped almonds, and turn the mixture into a mold to cool.

Pouding Aux Pommes (Apple Pudding Recipe)

Take a pound of apples and peel them. Cook them, and rub them, when soft, through a sieve to make them into a puree. Sweeten it well, and scent it with a scrap of vanilla; then let it get cold. Beat up three eggs, both whites and yolks, and mix them into your cold compote, and put all in a dish that will stand the heat of the oven. Then place on the top a bit of butter the size of a filbert and powder all over with white sugar. Place the dish in an oven with a gentle heat for half an hour, watching how it cooks. This dish can be eaten hot or cold.

Strawberry Tartlets Recipe

It often happens that you have among the strawberries a quantity that is not quite good enough to be sent to table as dessert, and yet not enough to make jam of. Put these strawberries on to heat, with some brown sugar, and use them to fill small pastry tartlets. Pastry cases can be bought for very little at the confectioner's. Cover the top of the tartlet when the strawberry conserve is cold with whipped cream.

Belgian Recipe For Butterflies

You will get at the confectioner's small round cakes that are smooth on the top; they are plain, and are about two and one-half inches across.

Take one cake and cut it in halves, separating the top from the bottom. Cut the top piece right across; you have now two half moons. Put some honey along the one straight edge of each half moon and stick it by that on the lower piece of cake, a little to one side. Do the same with the second half moon, so that they both stick up, not unlike wings. Fill the space between with a thick mixture of chopped almonds rolled in honey, and place two strips of angelica poking forward to suggest antennae. A good nougat (or boiled icing) will answer instead of the honey.

Apple Fritters Recipe

Put half pound of flour in a deep dish and work it with beer, beating it well till there are no lumps left. Make it into a paste that is not very liquid. Peel and core some good apples, cut them into rounds, put them in the paste so that each one is well covered with it. Have a pan of boiling fat and throw in the apple slices for two minutes. They ought to be golden by then, if that fat has been hot enough. Serve them dusted with powdered sugar and the juice of half a lemon squeezed on them.

Children's Birthday Dish

Boil up a quart of milk, sweeten it with nearly half a pound of sugar, and flavor with vanilla. Let it get cold. Beat up six eggs, both yolks and whites, mix them with the milk, put it all in a fireproof dish and cook very gently. Cover the top before you serve it with ratafia biscuits.

Speculoos (Brussels Recipe For Christmas Cookies)

This is an old fashioned Christmas cookie recipe that originated in the North of France and Belgium. The thin spice-flavored cookies were traditionally baked in rectangular molds that formed a design on the cookie, often the figure of a saint. The crunchy cookies were eaten as a treat by children on St. Nicholas' Day. An old Belgian recipe that's perfect for the Holidays.

Pound down half pound flour, four ounces brown sugar, three and a half ounces butter, a pinch of nutmeg, and the same of mace and cinnamon in powder. Add, as well, a pinch of bicarbonate of soda. Make the paste into a ball, and cover it with a fine linen or muslin cloth, and leave it till the following day.

If you have no molds to press it in (I believe waffle irons can be bought), cut it into diamonds or different shapes, and cook them in the oven on buttered trays.