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Recipes from Fenna

Boterkoek

A favorite childhood dessert of Fenna’s, this classic Dutch “butter cake” resembles a cross between a dense cake and a shortbread cookie, pairing perfectly with coffee or tea.

• 2 sticks salted butter, room temperature

• ¾ cup sugar

• 1 egg

• 1 teaspoon almond extract (or 1 teaspoon vanilla with optional zest from one lemon)

• 2 cups flour

• 1 egg yolk for brushing the top

• sliced almonds (optional)

Preheat oven to 400 degrees. In the bowl of a stand mixer, blend butter and sugar until light and fluffy. Add one egg and almond extract (or vanilla with optional lemon zest). Beat well. Mix in flour until well incorporated. Press dough evenly (with wet hands if helpful) into a greased 9-inch round cake pan or pie form. Use fork tines to create a lattice pattern. Brush the top with the beaten egg yolk. Layer with sliced almonds if desired. Bake until the top and edges are lightly golden brown (20–25 minutes; to prevent dryness, do not overbake). Cool completely to help set, then slice into narrow wedges and enjoy!

Hutspot

Hutspot, loosely translated as mash pot, is a popular Dutch winter dish also enjoyed year-round. Served annually at a festival on October 3 to commemorate the Dutch victory in the Siege of Leiden, hutspot bears an orange tint, the Dutch national color and a nod to the royal House of Orange, symbolizing the nation’s freedom from oppression.

• 2 pounds starchy potatoes, peeled and cut into chunks

• 1½ pounds carrots, cut into large pieces

• 1 pound white onions, thinly sliced

• 2 bay leaves

• ¼ cup unsalted butter

• ½ cup hot milk

• ½ teaspoon ground nutmeg

• salt and pepper

Combine prepared vegetables and bay leaves in a large pot. Cover with water and bring to a boil. Add lid and cook over medium heat for 25 minutes. Drain and remove bay leaves. Dry the rest on paper towel, then transfer to a large bowl and mash well. Mix in butter, milk, and nutmeg. Salt and pepper to taste. Serve alone or with such meat as smoked sausage and mustard, smoked bacon, or meatballs.

Genever Sour

By 1880, thanks to exports of genever to the large population of Dutch immigrants in the U.S., about one in four cocktails mixed in America included the gin-like liquor, a favorite of Fenna’s papa.

• 2 ounces genever

• ¾ ounce honey syrup (2 parts honey dissolved in 1 part hot water)

• ¾ ounce lemon juice

In a cocktail shaker filled with ice, combine all ingredients. Shake well and strain into glass. Garnish with a lemon peel.

Invisible Ink & Reagent

Fenna’s recipe list would be incomplete without this special one—not to be eaten, of course, but used for secret messages.

• ½ cup water

• 1 tablespoon baking soda

• ½ cup rubbing alcohol

• 1 teaspoon turmeric