Traditional Dutch Foods Trivia Quiz

Answer: Split peas

"Erwtensoep" is a thick pea soup, so thick you can almost cut it. Rarely served as an appetizer, but often as a meal in its own right, it is made of split peas, celery, leek, carrot, and ham. A pig's ear or pig's foot is optional. Thank goodness!

Answer: New Year's Eve

Traditionally served on New Year's Eve, "oliebollen" are small round Dutch doughnuts, sprinkled with powdered sugar. The name of these tasty treats literally translates to "oil balls." Don't let this unappetizing name fool you, "oliebollen" are delicious. The Dutch regularly include raisins, currants or even finely diced apples in their "oliebollen" dough. Just in time for those New Year's diet resolutions!

Answer: Throw them at one another

These cookies are very, very hard. On December 5th "pepernoten" are often thrown through the slightly opened door by a black-gloved hand, representing "Black Peter", St. Nicholas' faithful helpmate. All the children crawl over the floor on which a white sheet is spread and grab what they can, while singing one of the popular St. Nicholas songs. A loud doorbell ringing just before this procedure enhances the excitement. Ever been hit by a "pepernoot"? Ouch! It hurts!

Answer: Salted herring

While Europeans cook, smoke, marinate, broil, braise and pickle herring, the way to eat the fish in the Netherlands is in fact raw. The best and truly Dutch method to eat a herring is to take the tail between your forefinger and thumb, lean back and directly lower the fish into your mouth. Good green herring melts in your mouth, tastes soft and slightly salty.

Herring can be preserved and sold all year, but Hollandse Nieuwe (New Herring) is only available from the middle of May to the middle of July, when it is eaten in its typical manner, that is, straight down the hatch!
And when the first herring is caught, the annual Dutch herring fever starts with a bang. The first barrel of "Hollandse Nieuwe" - or "maatjesharing", as the green or matjes herring is called - is put on auction in the last week of May. This auction officially opens the herring season.

In the weeks that follow the first auction there are several herring parties, days and special activities. The most well known of these events is the Vlaggetjesdag in Scheveningen, where a herring fleet abundantly decorated with flags, celebrates the opening of the new season.

And though not as expensive as the first barrel of Hollandse Nieuwe, the "Koninginneharing" ("Queen's Herring") is probably the best herring around. This is judged upon the fat percentage of the fish, with the higher percentage of fat making a better tasting fish. Customarily, if available, a barrel of this royal fish is presented to Queen Beatrix.

After July, herring is only referred to as Maatjesharing - older and green herring taste different. You can also wash it down it with a glass of "Genever" (Dutch juniper berry gin).

Herring is the most popular fish and probably the most typical, traditional and oldest street food in the Netherlands. It has had an enormous influence on Dutch history. The fish has been a staple ingredient in the Dutch diet since the Middle Ages. Subsequently, fishing for herring and its trade became important occupations. Both activities contributed immensely to the steady economic growth and wealth of Holland.

Although, few reliable records dated before the 16th century exist, it is generally believed that Dutch herring fishermen became the traders that brought the Dutch the Golden Age, historically Holland's best known and richest period. It was also around in 1350 when Willem Breukelszoon van Biervliet made history when he discovered the special technique of gutting herring, a process which facilitates the curing process. Through gutting of the fish, herring could be cured and preserved on board the ship, thus enabling the Dutch to stay at sea for longer fishing periods. It also made salt less important in the preservation of food.

Although it is not certain that Van Biervliet is the original inventor of the gutting process, Dutch schoolchildren still remember his name.

What a mouthful !

Answer: Caramel syrup

These delicious caramel cookie waffles are richly filled with chewy centers and are one of Holland's true specialties. The waffles are usually hand baked on flame fired Belgian irons from the finest and freshest ingredients. A vanilla and cinnamon cookie dough is pressed between flame heated waffle irons, split, and filled with fresh homemade caramel and - hey presto! - a "stroopwafel" is born ! Imagine enjoying this meld of flavors from a fresh cookies produced in the same basic manner as the Dutch since the 1800s.

Answer: Bread

"Beschuiten" are a hard biscuit, ideal for dunking in your favorite hot drink or milk. They are also put in yogurt for breakfast or into minced meat to make light and fluffy meatballs. They are a wholesome, nutrious breakfast or snack anytime of the day or night. Rusks were originally prepared in South Africa by the Dutch explorers traveling long distances in a hot climate. Rusks were a bread that would not spoil as they are a round loaf, cut into rounds, and each piece is twice baked for its sweet crispness.

Answer: Chicken

While rabbit ("het konijn") is also extremely popular in the Netherlands, "kip" or chicken is a very healthy Dutch choice prepared in many different ways. There is savoury "kip met kerriesaus" (chicken with curry sauce), "kip met slagroomsaus" (chicken with whipped cream sauce), and "kip" - just a minute, gonna go raid the fridge, I suddenly have terrible pangs of hunger.

Answer: Belgian endive or simply endive

An acquired taste, "witlof" is bitter yet sweet at the same time, and most often served simply with butter and salt. Make no mistake though, it is not the "endive" you might know as a lettuce for salad. Rather, "witlof" (cichorium intybus L. var. folosum) is a tight-leaved vegetable, and each root known as a 'chicon', a 4-6 inch, spindle-shaped head or bud).

Other synonyms for "witlof" are "white endive" and "Dutch chicory". It is sometimes erroneously called "Belgian endive". It is "forced": in other words, after it is grown and dug up from the fields, the roots are forced in darkness in cellars or "forcing rooms".

This lack of light is what gives this delicious vegetable its light pale green to almost yellow colour. The darker the green, the more bitter the chicon.

Answer: Chocolate

Chocolate for breakfast? Why did *our* mothers always say no? Well not only is chocolate the most popular flavor, but chocolate hail also comes in many varieties: milk chocolate, bittersweet ("puur"), as well as white or strawberry. There are even varieties called "chocolade muisjes" which are not shaped like the traditional hail, but formed to look like wee little tiny mice.

In North America "chocolade hagel" is similar to non-pareils used for baking decorations, but they taste much better! :)

Answer: Geneva Gin

"Geneiver" or "Geneva Gin" has a delicate aroma and distinct taste that gives it characteristics which are not found in any other alcoholic beverage. It is made from a recipe which was developed in the 16th century and has since been handed down from generation to generation.
Many different brands exist of course. Bols is one. De Kuyper's is another, made with four potstill distillations in order to give it its' unique flavour which results from a combination of three cereals; barley, corn and rye, with the infusion of juniper berries.

Geneva Gin is "shot" like a shooter, ... quick like fire it will burn your throat and make you cough if you have never had it before. The less hail and hearty drink it slowly alongside a cold glass of beer.

Answer: John in the bag

"Jan in de zak" ("John in the bag") seems like an obvious name for this dish once you see it being prepared. This yeast dough ball is laden with currants, candied lemon peel and almond slivers and is left to rise, then wrapped in a towel, then put in a pot of boiling water to cook.

Answer: filled

Fillings of course can be many things in savoury dishes. But in sweets, all those hip enhancing Dutch pastries, fillings are most generally made from almond paste ... the combination of grinding up of almonds and sugar together. Fantabulous !

Answer: marrowfat beans

The name "kapucijner" is derived from the fact that the greenish gray beans of the variety Pisum sativum get a deep brown color when cooked, the color of the habits, the clothing of the Capuchin monks, who have also lent their names to varieties of pigeons and monkeys. Whew! Who knew a simple bean could have so much meaning?

Answer: Advocaat

This delicious Dutch drink is actually eaten with a spoon!
The Dutch National drink - from Holland WITH LOVE :)
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ADVOCAAT

10 Eggs
1/2 teaspoon salt
275 gm Sugar
4 dl Cognac
1 1/2 level teaspoons vanilla essence or extract

Method:
Separate the eggs and beat the yolks with the salt and the sugar, until the mixture is thick and creamy. Beat in the cognac, very slowly and put the mixture into a double saucepan. Heat gently, whisking all the time until the advocaat is warm (not hot) and thick. Remove the pan from the heat and stir in the vanilla essence. Pour into a jug. Advocaat is served in a glass and eaten with a teaspoon. It can also be topped with whipped cream or served with boerenjongens.
Also, might I add, that advocaat is nothing like the eggnog in North America...it is thick and creamy, not light and foamy at all.

Answer: Brandied raisins

When a child is born, it used to be common to give silver objects as presents, and in the northern part of the Netherlands, guests would also be treated to "boerenjongens". This drink consisted of brandy with raisins, and was served in a silver "brandewijnkom". All the guests could spoon the drink from this bowl.