Dutch Tarrazerac

April 9th, 2012 § 0 comments § permalink

©Regina Christiansen, Blueprint, Park Slope Brooklyn


25 ounces honey syrup*
Brooklyn Hemispherical Icelandic Bitters
2 small fresh tarragon sprigs
2 ounces gin (New York Distilling Company-Dorothy Parker)


In a mixing glass combine honey syrup, 1 full dropper of Brooklyn Hemispherical Icelandic Bitters and 1 sprig of fresh tarragon. Muddle gently in order to release the oils from the herb, making sure not to pulverize the herb. Add the gin and ice and stir slowly to chill. Fine strain into a chilled rocks glass (without ice) and garnish with another small sprig of fresh tarragon, making sure to slap it between your hands before placing it into the glass in order to release the oils from the herb.

*Honey Syrup – Whisk together 1 cup honey with ¼ cup hot water until emulsified. Cool.

Corriander Tomato Gehaktballen

April 26th, 2011 § 0 comments § permalink

Makes about 20 meatballs

Meatballs are one of the most popular dishes in Holland, with traditional and fusion type recipes due to the ever changing population. This version gives a fresh new take on meatballs with the bright additive of cilantro!


½ cup breadcrumbs
1 cup fresh coriander (cilantro), chopped fine
¼ cup fresh parsley, chopped fine
1 teaspoon cayenne pepper
1 teaspoon celery salt
1 teaspoon salt
1 teaspoon cumin
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
½ cup yellow onion chopped fine
1 egg, beaten
½ pound ground beef
½ pound ground veal
Olive oil
2 tablespoons butter
1 cup tomato sauce
Black pepper, freshly ground
Fresh cilantro, for garnish


In a large mixing bowl combine breadcrumbs, fresh herbs, and all spices, mix well. Add the yellow onion, the egg and the ground beef and veal and again gently mix with wooden spoon (hands and fingers work even better) until all ingredients are well mixed. Shape the meat mixture into 1-inch meatballs. In a large skillet, melt the butter with the olive oil. Add the meatballs and cook over moderately high heat, turning occasionally, until browned and cooked through, about 8-10 minutes; reduce the heat to moderately low if the meatballs begin to brown too quickly. Drain on paper towels. Spoon off any excess fat from the pan and the meatballs back to the skillet, add the tomato sauce and stir, scraping the browned bits from the bottom of the pan gently with a wooden spoon. Mix well and place heat to very low, simmer on low uncovered for about 2-4 minutes. Garnish with fresh chopped coriander (cilantro).

Bitterballen & Herbed Mustard

April 26th, 2011 § 0 comments § permalink

Bitterballen are a staple in old Dutch cooking and have been modernized quite a bit over the years and essentially made a bit healthier. Originally served alongside a Dutch bitter Gin, hence the name, these snacks are seen throughout the country in many different forms. These lovely snacks and medium-sized meals are essentially a fried meatball. Typically loaded with fresh herbs and made in various ways, a common version is where the meat and herbs are mixed with mashed potatoes or another starchy vegetable, deep fried, and served with spicy, herbed mustard. Here is an adapted & healthier version from Ger-Nis.

Bitterballen Ger-Nis Style

Makes about 20 bitterballen


1 medium celery root, peeled boiled and mashed
1 small carrot, shredded
1 medium red onion, grated or chopped super fine
¼ cup fresh parsley, chopped fine
2 tablespoons fresh tarragon, chopped fine
2 tablespoons fresh chives, chopped fine
½ cup cooked ground veal
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper, ground
¼ cup butter melted
3 eggs, beaten
1-2 cups breadcrumbs, superfine
Oil (for frying)


In a large mixing bowl, combine the mashed celery root, carrots, onion and herbs, mix well. Add the ground veal and continue to mix well. Season with the salt, pepper, and cayenne. Add melted butter and mix well. Place in the refrigerator for about an hour.

Heat oil in a large frying pan.

To assemble bitterballen, take a spoonful of the celery mash mixture and form into a ball, dip in the beaten egg and roll or cover in the breadcrumbs. Place in the fryer and fry until balls are floating and they are cooked through about 3 minutes. Take out of oil and place on a towel so that the excess oil drains off. Serve warm or hot with the mustard!

Herby Spicy Mustard-Dutch Style

Makes 1 cup


¼ cup black mustard seeds
¼ cup brown mustard seeds
¼ cup yellow mustard seeds
2 teaspoons salt
1 teaspoon tumeric
1 teaspoon sugar
1 tablespoon fresh tarragon, finely chopped
1 tablespoon fresh parsley, finely chopped
¾ cup cider vinegar
¼ cup water


In a small, non-metallic mixing bowl, cover the mustard seeds with the sugar, tumeric, salt, ½ cup of the vinegar and the water and soak covered overnight. Then, with a mortar and pestle pound the mustard seeds until coarse and broken to desired texture. Add the herbs. Add remaining vinegar and continue to mix and mash until coarse yet smooth. (A blender or coffee grinder works perfectly as well.) Place in a covered jar, and refrigerate.

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