{"id":4653,"date":"2016-10-26T10:57:39","date_gmt":"2016-10-26T10:57:39","guid":{"rendered":"https:\/\/blogs.transparent.com\/dutch\/?p=4653"},"modified":"2016-10-26T10:13:28","modified_gmt":"2016-10-26T10:13:28","slug":"dutch-winter-food-balkenbrij","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/dutch\/dutch-winter-food-balkenbrij\/","title":{"rendered":"Dutch Winter Food: Balkenbrij"},"content":{"rendered":"<p>The cold has finally settled in the Netherlands and the trees are starting to turn into beautiful shades of orange, brown and red. With the change in season, comes a change in food. The first fall\/winter dish I would like to write about is <em>balkenbrij<\/em>.<\/p>\n<div id=\"attachment_4654\" style=\"width: 360px\" class=\"wp-caption alignleft post-item__attachment\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-4654\" class=\"wp-image-4654 size-medium\" src=\"https:\/\/blogs.transparent.com\/dutch\/wp-content\/uploads\/sites\/11\/2016\/10\/IMG_2089-e1477418101378-350x263.jpg\" alt=\"Balkenbrij (personal photograph)\" width=\"350\" height=\"263\" srcset=\"https:\/\/blogs.transparent.com\/dutch\/wp-content\/uploads\/sites\/11\/2016\/10\/IMG_2089-e1477418101378-350x263.jpg 350w, https:\/\/blogs.transparent.com\/dutch\/wp-content\/uploads\/sites\/11\/2016\/10\/IMG_2089-e1477418101378-768x576.jpg 768w, https:\/\/blogs.transparent.com\/dutch\/wp-content\/uploads\/sites\/11\/2016\/10\/IMG_2089-e1477418101378-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><p id=\"caption-attachment-4654\" class=\"wp-caption-text\">Balkenbrij (personal photograph)<\/p><\/div>\n<p><em>Balkenbrij<\/em> or <em>Kroeboet<\/em> as it is called in Limburg, is a dish similar to American scrapple or the German M\u00f6ppkenbrot or Panhas. It is commonly sold in the south and the east of the Netherlands in the regions of Overijssel, Noord-Brabant, Gelderland and Limburg (both Dutch and Belgian).<\/p>\n<p><em>Balkenbrij<\/em> is a dish made if scraps of pork such as stock leftover from sausages, organs such as liver, kidney or lungs mixed together with blood and flour. The blood makes the mixture turn black. Different spices are also added such as liquorice, sugar, anise, cinnamon, pepper and ginger. The mixture is placed on a pan to cool. Once it is completely cooled off, the loaf-like mixture is sliced. The following video shows a Brabant version of\u00a0<em>balkenbrij<\/em>.<\/p>\n<p><iframe loading=\"lazy\" title=\"Balkenbrij @ Rijsel\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/ltYq9CFC1LQ?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p>This past weekend, to my husband\u2019s surprise, our local butcher had <em>balkenbrij<\/em>. If you find it, it is very easy to prepare. You simply place butter on a warm pan and let the slices cook on that butter. Let the slices darken (it almost looks like it is burned) on each side. Once it is ready, place it on a slice of bread and enjoy! You can also skip the bread and eat it like a steak with a side of potatoes.<\/p>\n<div id=\"attachment_4655\" style=\"width: 360px\" class=\"wp-caption alignleft post-item__attachment\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-4655\" class=\"wp-image-4655 size-medium\" src=\"https:\/\/blogs.transparent.com\/dutch\/wp-content\/uploads\/sites\/11\/2016\/10\/IMG_2092-e1477418165519-350x263.jpg\" alt=\"Balkenbrij broodje (personal photograph)\" width=\"350\" height=\"263\" srcset=\"https:\/\/blogs.transparent.com\/dutch\/wp-content\/uploads\/sites\/11\/2016\/10\/IMG_2092-e1477418165519-350x263.jpg 350w, https:\/\/blogs.transparent.com\/dutch\/wp-content\/uploads\/sites\/11\/2016\/10\/IMG_2092-e1477418165519-768x576.jpg 768w, https:\/\/blogs.transparent.com\/dutch\/wp-content\/uploads\/sites\/11\/2016\/10\/IMG_2092-e1477418165519-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><p id=\"caption-attachment-4655\" class=\"wp-caption-text\">Balkenbrij broodje (personal photograph)<\/p><\/div>\n<p><strong>Useful vocabulary:<\/strong><\/p>\n<p><em>Het varkenvlees<\/em><strong>&#8211;\u00a0<\/strong>pork<\/p>\n<p><em>Het najaar<\/em><strong>&#8211;\u00a0<\/strong>fall<\/p>\n<p><em>De kruiden-\u00a0<\/em>spices<\/p>\n<p><em>Het spek-\u00a0<\/em>bacon<\/p>\n<p><em>De lever-\u00a0<\/em>liver<\/p>\n<p><em>Het bloed-\u00a0<\/em>blood<\/p>\n","protected":false},"excerpt":{"rendered":"<img width=\"350\" height=\"263\" src=\"https:\/\/blogs.transparent.com\/dutch\/wp-content\/uploads\/sites\/11\/2016\/10\/IMG_2092-e1477418165519-350x263.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image tmp-hide-img\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/blogs.transparent.com\/dutch\/wp-content\/uploads\/sites\/11\/2016\/10\/IMG_2092-e1477418165519-350x263.jpg 350w, https:\/\/blogs.transparent.com\/dutch\/wp-content\/uploads\/sites\/11\/2016\/10\/IMG_2092-e1477418165519-768x576.jpg 768w, https:\/\/blogs.transparent.com\/dutch\/wp-content\/uploads\/sites\/11\/2016\/10\/IMG_2092-e1477418165519-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><p>The cold has finally settled in the Netherlands and the trees are starting to turn into beautiful shades of orange, brown and red. With the change in season, comes a change in food. The first fall\/winter dish I would like to write about is balkenbrij. Balkenbrij or Kroeboet as it is called in Limburg, is&hellip;<\/p>\n<p class=\"post-item__readmore\"><a class=\"btn btn--md\" href=\"https:\/\/blogs.transparent.com\/dutch\/dutch-winter-food-balkenbrij\/\">Continue Reading<\/a><\/p>","protected":false},"author":120,"featured_media":4655,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[60713],"tags":[445006,358682,117685,350228,10149],"class_list":["post-4653","post","type-post","status-publish","has-post-thumbnail","hentry","category-culture-2","tag-balkenbrij","tag-dutch-culture","tag-dutch-food","tag-limburg","tag-netherlands"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/dutch\/wp-json\/wp\/v2\/posts\/4653","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/dutch\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/dutch\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/dutch\/wp-json\/wp\/v2\/users\/120"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/dutch\/wp-json\/wp\/v2\/comments?post=4653"}],"version-history":[{"count":1,"href":"https:\/\/blogs.transparent.com\/dutch\/wp-json\/wp\/v2\/posts\/4653\/revisions"}],"predecessor-version":[{"id":4656,"href":"https:\/\/blogs.transparent.com\/dutch\/wp-json\/wp\/v2\/posts\/4653\/revisions\/4656"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/dutch\/wp-json\/wp\/v2\/media\/4655"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/dutch\/wp-json\/wp\/v2\/media?parent=4653"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/dutch\/wp-json\/wp\/v2\/categories?post=4653"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/dutch\/wp-json\/wp\/v2\/tags?post=4653"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}