Flower Show menus take root
Flower Show menus take root
Ever enjoyed a saucijzenbroodje? Now’s your chance. Try the Dutch sausage roll at this year’s Philadelphia Flower Show, celebrating Holland.
“Holland’s always been on the radar for us,” said Alan Jaffe, senior director of communications and media for the Pennsylvania Horticultural Society, during a recent phone interview. “It’s one of the few countries that’s known for its horticulture.”
Foodwise, “we think of it as a place that produces wonderful seafood dishes and wonderful meat dishes,” he added. “But also delicious desserts that are light, not too sweet and very satisfying.”
Think Dutch funnel cake with hot apple topping. On the savory side, sample Dutch loaded fries with Gouda and artisanal pretzels with Dutch lager mustard or smoked Gouda cheese sauce.
“We take the concepts that we find and put a creative twist on it,” explained Gene Donato, Aramark’s general manager at the Pennsylvania Convention Center, during a recent phone interview. “We put an American spin on it.”
Highlights of Friday’s preview party include Dutch apple cobbler and roasted veal “imported from Holland.”
“The Netherlands is actually one of the biggest veal producers and consumers in the world,” said Aramark executive chef Mike Mantia. “We’re doing an herb-roasted, six-bone-in veal rack.”
For a “taste of Amsterdam” during the show, stop by the Four Tulips Café, featuring grilled chicken with sliced Edam on wittebrood (white bread) and panroasted salmon over stamppot. That’s dill mashed potatoes, kale, white beans and root vegetables in a rich broth. Plus, don’t forget the saucijzenbroodje.
“It’s very savory and smoky, and you have that delicate puff pastry,” described Mantia, during a recent phone interview. Mantia serves the saucijzenbroodje with a creamy Gouda and white-grain mustard dipping sauce.
“We learn something from the different cultures every time we do the Flower Show.”
Dutch Apple Cobbler INGREDIENTS
Apple pie filling: 1/3 cup unsalted butter 2 tablespoons lemon juice 1½ pounds Granny Smith apples, ½-inch dice
1/3 teaspoon ground cinnamon Dash ground clove 2 tablespoons vanilla extract 1/3 cup sugar ¼ teaspoon ground ginger
12 (2- to 3-ounce) ramekins or vessels of your choice
INSTRUCTIONS
In a medium saucepot, combine all ingredients and cook on low for 5 minutes. Turn heat up to medium and cook until apples are tender and liquid is reduced to a thick syrup. Spread on a cookie sheet and place in cooler to chill. Once chilled, spoon apple filling into 2- to 3-ounce ramekins. Top with desired amount of cobbler topping. Serves 12.
COBBLER TOPPING INGREDIENTS:
4½ tablespoons butter, diced and kept cold 2½ tablespoons sugar 3½ tablespoons light brown sugar 1 cup flour 1/3 teaspoon vanilla 1/8 teaspoon ground cinnamon Dash ground clove 1/8 teaspoon ground ginger Dash salt
INSTRUCTIONS
In an electric mixing bowl with paddle mixer, combine all dry ingredients. Add cold butter and vanilla, and mix for 30 to 60 seconds on low until crumb mixture is formed. Place in cooler until needed.