Please don't say anything like ice cream from the jar or drumsticks.
I make dutch strudel with dutch cheese. It is delicious, but it is difficult and me and my mom can only make it for holidays.
Heres our recipe.
Quark Strudel with Dutch Cheese
This Dutch dessert recipe is adapted from the book "Aunt Babette's Cook Book, Foreign and Domestic Receipts for the Household" by Aunt Babette, published by Bloch Publishing and Printing Company, Chicago, in 1889.
This is a delicious quark strudel recipe, and the addition of Dutch cheese makes it extra special.
Take about one pint of flour, sift it into a bowl, make a hole in the center of the flour, pour in it gradually one cup of lukewarm water, a pinch of salt, and a spoonful of butter or goose fat. Stir this slowly, making a nice smooth dough of it and adding a little more flour if necessary. Cover up the dough and set it in a warm place. Let it rest until you have prepared the cheese.
Take half a pound of cheese, rub it through a coarse sieve or colander, add salt, the yolks of two eggs and one whole egg, and sweeten to taste. Add the grated peel of one lemon, two ounces of sweet almonds, and about four bitter ones, blanched and pounded, four ounces of sultana raisins and a little citron chopped finely.
Now cover your kitchen table with a clean tablecloth, sift flour all over it and roll out your dough as thin as possible. Now use your hands, placing them under the rolled dough and stretch it gently, very gently, so as not to tear it, walking all around the table as you do this, to get it even and thin as tissue paper. Pour a few tablespoonfuls of melted butter or goose oil over the dough; spread the cheese.
Now take hold of the tablecloth with both hands about a yard apart, and begin to roll the strudel (it will roll itself almost -- just lift the cloth high enough). Now butter or grease a large cake pan, hold it up to the edge of the table and dump in the strudel. Bake a nice brown, basting with sweet cream.
Tags: