Tuesday, November 20, 2012

Bitterballen with Chanterelles - A Dutch Treat

I found this recipe ages ago on Design*Sponge. I made them one night as a nod to my own Dutch heritage and everybody swooned. I made them last Thanksgiving and now I am making them again this year. The styling at Design*Sponge is so spectacular I used their pics here. If you've never been to visit that sensational site, you'd love it. I recommend visiting for some input from Yvette Van Boven who invented the twist on this Dutch favorite. Also, Yvette is a sensational cookbook author and food stylist. I have her book Home Made
and it is sensational.

Bitterballen with Chanterelle Mushrooms
The Bitterballen Ingredients
Step by Step

Real Dutch Bitterballen with Chanterelles
1 onion
2 tablespoons butter
2 tablespoons plus 1 handful of flour
1/2 cup (75ml) White Port
2 cups mushroom broth (500ml)
salt, pepper, nutmeg
3 cups chanterelle mushrooms (250 grams)
1 handful of parsley
2-3 eggs
1 handful of fine breadcrumbs
Day 1:
Make the filling:
Fry 1 Onion (chopped) in a wide pan with the butter.  Once the butter has melted add one tablespoon of flour.  Stir and let cook a bit.  Add the White Port and mushroom broth.  Salt and pepper to taste and add some nutmeg.  Add the chanterelles and parsley, and cook this until a thick roux forms.  Let this mixture chill in the refrigerator overnight.
Day 2:
Set up your assembly line:  Set aside three bowls, and a tray lined with parchment paper.  In one bowl place a handful of flour, in one bowl 2-3 eggs, lightly beaten, and in the last bowl, your breadcrumbs.
Divide the mixture in half and roll into two logs.  Cut each log into equal parts, about the size of a large grape.  Roll each ball in flour, then dip in the egg, and then roll in the breadcrumbs.  Repeating the last two steps will help to form a thick, firm crust.
Heat your oil to 350F degrees (180C degrees).  Fry the bitterballen in small batches.
Serve immediately with creamy mustard (made with one part sour cream, one part mustard) and beer!

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