Deventer Honey Cake

Description
The "Deventer koek" as it is known locally a a sort of spice bread. The square loaves can be about as long as a normal loaf of sandwich bread, but half as wide and high. The texture is made quite sticky by the honey. Different types of this sweet and spicey bread are made throughout the Dutch speaking world. I'd say the best best and simplest way to capture the precise flavor of the Deventer Koek is sweeter and spicier.

Method
This sort of bread could be made at home, and different varieties are available widely throughout the Netherlands.

The major producer in the Deventer area is Bussink. They have an old fashion store on the main town square of the lovely old town of Deventer, but despite appearences there are artificial igredients in their version of this ancient recipe. Again there are many variations of this recipe including some in local bakeries throughout the Netherland as well as versions available.

Usage
This sort of delicacies is usually thought of as a breakfast item in the English speaker world, which can be true in the Netherlands. They can also be eaten as a snack with tea or coffee.

History

Probably the most interesting things about Deventer and their honey cake is the history. Deventer is a port on one of the rivers leading into the North Sea. The North Sea was the primary trade route in North-Western Europe throughout the Middle Ages. It connected the great port towns of Brugges, Hamburg, Bremen, and Luebeck. These rich and power city-republics were free of the local feudal lords and were bounded together (with Deventer as a member) into the Hansiatic League. Each town had their own specialty (or commodity), which were traded up and down the rivers and along the coast of the north sea. Deventer, like all the towns, traded in basica commodities, but this sweet baked good (preserved for the voyage with the large amounts of sugar) was the prized commodity and was therefore traded as far away as Venice where writings have been found of locals praising it.

The local museum in Deventer provides a nice explanation of this history.

Availability
Still exported througout the world and available in many specialty shops including online.

Gouda Waffles

Description
Internationally, Gouda (pronounced 'how da') is more known for its cheese, but in the Netherlands itself, the sought after specialty is the "Goudse Waffel": a sandwich of 2 very thin round waffles and treacle. More generally this is called a "stroop waffel" Dutch for syrup waffle.

Method
Like all things, these are best made fresh. The waffle starts as a bit of buttery dough smaller thatn a golfball pressed in a special hot iron. The treacle (or sometimes caramel or honey) is spread in between two of these and preferable served hot with even hotter tea or coffee.

A big street market in Holland (the Hague and the Albert Cuypmarkt in Amsterdam for sure) will usually have a stand selling fresh piping hot stroop waffelen. This is a wonderful experience particularly on a typically Dutch windy and rainy day.

There seem to be several commercial producers around Gouda itself, but the ones you see in the tourist shops there have artificial ingredients. They seem to be available online. There are organic varieties available in specialty shops, and are every bit as good or even better than "the original".

History

The Belgians and Dutch and even Germans argue about the true history of their various types of waffles. I am not sure how they came to be associated with Gouda. (Any clues are very well appreciated. Please leave a comment.)

Exported througout the world and available in many specialty shops including online.

Brive Purple Mustard

Description
The famous violet mustard from Brive or "La Moutarde Violette de Brive".

Method
It is made each autumn by blending freshly pressed red grape juice and the must from skins with just-ground black mustard seeds.
The major producers claims that there are no artificial additives, but there are sulfites.
There does not seem to be any organic variety available.
Usage
The result is unique: a sweet-spicy flavor that makes it a delicious accompaniment to pate, roast lamb and beef, steak, chicken, duck and salmon.

HistoryKnown since the 13th century, this Limousin speciality is most renowned since Pope Clement VI, who was born in the area and was homesick because of the Vatican food, asked a local manufacturer to prepare specialities based on violet mustard for him.
The firm of Denoix which was established in 1839, is the most renowned producer of this mustard. It is a secret recipe and the current holder of the secret is M. Laurent Viellefosse.
Availability
Exported througout the world and available in many specialty shops including online.