Grand Prix Gourmet

Raceday finally, after a long summer break. We celebrated Maureen’s 30th birthday and the Dutch Grand Prix with saucijzenbroodjes (Dutch sausage rolls), zomerse salade (summer salad), smoked Gouda bites, and a variety of sweets, including stroopwafel cookies, speculaas, and Dutch chocolate birthday cake. Dutch 75 cocktails were the drink of choice.

RECIPES:
• Quinoa Salad with Honey Mustard
• Saucijzenbroodjes (Dutch Sausage Rolls)
• Smoked Gouda, Apple, Bacon, and Honey Bites – Apbagoudacuit
• Speculaas (Windmill Cookies) – see recipe below

Speculaas (Windmill Cookies)
1 cup butter
2 ¾ cup flour
1 ½ c brown sugar
1 egg
1 tsp. baking powder
1 ½ tsp. cinnamon
¼ tsp. salt
½ tsp. nutmeg
½ tsp. cloves
½ tsp. ginger
½ cup finely chopped blanched almonds

In a bowl, beat butter 30 seconds until softened. 

Combine remaining ingredients, except almonds, in a small bowl. Add half of the mixture to butter.  Blend.  Add remaining to the butter mixture, as well as 1/3 of the nuts.  Blend.

Divide the dough in half. On a lightly floured surface roll out to 1/8” thick.  Cut into shapes.  Place on a greased cookie sheet, decorate with half of the remaining almonds. Repeat.

Bake at 350 degrees, 8-10 minutes until browned.  Cool on sheet for one minute