This is the place for our signature Frikandel as well as other snacks like Beef Bites and Croquettes.
What would an online Dutch store be without Chocolates. Surprise that special person with our 4U series.
This is the place for our signature Frikandel as well as other snacks like Beef Bites and Croquettes.
What would an online Dutch store be without Chocolates. Surprise that special person with our 4U series.
Hello there you loyal readers, followers, friends and other foodies!
We are totally ashamed of ourselves and realize that we still have a long way to go. For those that are still hitting our site once in a while and specially for those real loyal followers, our deepest apologies. For those really curious what has been going on with us and the site, information stream, activities etc, here than finally a bit of an update. Of course, as always, it is not just one single thing that lies at the cause of the ‘radio silence’, most important we will be back and preparing for the fall/holiday season. I guess we can say that we are still in the moment of growing pains, hick ups, flawed decision making etc. There is one thing we do not forget, our motto: persistence breaks resistance or “de aanhouder wint”. We are now in the summer months and of course for our business it is very, very, very low season. The only think that we can do now is to prepare for that time of year in which 75% of the business is being generated. So, that is what we will be doing now…gathering our facts, putting some great deals together and hit the road in September. We feel that it is going to be a great fall season where most of us would like to focus on the enjoyable things in life and how we can ‘tickle ourselves” a little in order to laugh!
So, having said that; we hope you stay tuned (for the x time) and look out for that special message coming your way. Thank you for your friendship, business and enthusiasm.
PS: If you wondered what these extreme cute little doggies have to do with our business……we are little, running hard, have a lot of fun and…no we are not cute, sorry!
We hope that you had a wonderful Holiday Season and an even better start of 2015. Are you still able to keep those New Year’s resolutions in place? If you are like us, we set a few strong ones, a few medium and a few light…I guess it is somewhere aligned with priorities. In our situation, we do both personal as well as business resolutions? Where we call those personal intentions resolutions, in case of business we want to call it our mission.
In this first post of the year, we want to share our mission for 2015 with you. Although it is a mission, we break it up in a few separate goals which should accomplish that mission.
Our goals for this year:
1. Improve our customer service and follow up
2. Initiate a rewards program to our most loyal customers
3. Create new packaging for our 1-pound products
4. Focus more on the things we do best
5. Expand our social media reach
Although these goals may seem totally obvious to most of you, it is a severe challenge to keep up a small (business) train, that just left the station and is getting used to the tracks, on the rails and steadily going to reach it’s goals.
2014 was the year that brought two big changes in our young life: we launched Frikandel and a new website. Sheryl has done a fantastic job on the site and is still working on improvements, etc… We call on you to give us your suggestions on how we can improve and maximize the site. It is an ongoing process with techniques and updates that are a never ending story.
As for Frikandel, a delicious product that can be baked, grilled and deep fried, we are working hard to lower production costs and as mentioned, we are developing new packaging. In the second half of 2015, we look forward to rolling Frikandel out in additional specialty stores. Where we focussed in the beginning on the various corners of the nation, we will dedicate more marketing efforts in Florida , local events and food shows.
Now that you are more or less informed of what to expect from us this year, we look forward to your business and hearing from you when you have a moment. Remember we love to reward you for your feedback on any of the social media channels or directly on our site. Until then, best wishes for a great year and may all your intentions hold through and wishes come through.
Ciao for now!
It is that wonderful time of year again when deep, rich traditions and cultural marvels are revived, showcased and enjoyed. This is the month of December and full of such marvels.
Our “Oliebollen” at New Years are such a tradition in Holland. Nicknamed the Dutch Donut, it is a wonderful, simple creation of a dough ball that is deep fried….a close comparison with the elephant ear. We, however, like to enrich the dough most of the time with raisins or currants and sometimes with ‘succade’. (candied fruits). In case when pieces of apple are used, we change the name to ‘Apple Beignet’.
While the Dutch call it Oliebol, in Belgium they are called smoutenbollen (literally: lard balls, although the real "smout" is of rapeseed oil) and in French they are known as croustillons (loosely: crisps). In English they are more commonly known as Dutch Doughnuts or Dutchies. In the distant region of Istria, now split into the countries of Italy, Croatia and Slovenia, a variation of this dish is called fritole, fritule and blinci. In Serbia they are called uštipci.
They are said to have been first eaten by Germanic tribes in the Netherlands during the Yule, the period between December 26 and January 6 where such baked goods were used. The Germanic goddess Perchta, together with evil spirits, would fly through the mid-winter sky. To appease these spirits, food was offered, much of which contained deep-fried dough. It was said Perchta would try to cut open the bellies of all she came across, but because of the fat in the oliebollen, her sword would slide off the body of whoever ate them.
It is also said that the oliebollen come from Portugal. It is suspected that the Portuguese Jews during the Spanish Inquisition fled to the Netherlands with their recipes.
Oliebollen are a variety of dumpling made by using an ice-scooper or two spoons to scoop a certain amount of dough and dropping the dough into a deep fryer filled with hot oil. In this way, a sphere-shaped oliebol emerges. Oliebollen are traditionally eaten on New Year's Eve and at funfairs. In wintertime, they are also sold in the street at mobile stalls or food trucks.
The dough is made from flour, eggs, yeast, some salt, milk, baking powder and usually sultanas, currants, raisins and sometimes zest or succade (candied fruit). A notable variety is the appelbeignet which contains only a slice of apple, but different from oliebollen, the dough should not rise for at least an hour. Oliebollen are usually served with powdered sugar.
Since 1993 these is the yearly Oliebollen test. Dutch newspaper Algemeen Dagblad holds an annual, highly publicized oliebollentest at the end of each year which determines which bakery or individual has created Holland’s best oliebol.
Do you want to taste and test an oliebol? This is your chance! DutchGoodies has produced some great oliebollen in the past years and we want to treat you again. We just have to get to a minimum of 200 to be done. So send in your requests and if the total reaches 200 or more oliebollen, we will bake them specially for you. (10 oliebollen per bag).
CC License Photo Copyright Dennis Burger
Here we are at the end of another year. The time to kick back and enjoy good family time and get to gathers with family and friends. Hopefully we will occupy a very small part in your festivities this year and think of us when that little piece of Beemster Cheese is served or the ‘mini friki’ and ‘bitterballen’ doing a round at a wonderful cocktail hour.
It has been a very interesting and exciting 2014. This time of year is when we reflect on what has past and look forward to the new. It was a year of change, adjusting and creativity. We build a new site, ventured out with new partners and kept plowing away with new ideas. Frikandel came to full production and available in stores. This was a long and very interesting road, which is still narrow and long. It is not easy to bring a new product to the market. It is a good product and has a lot of promise and we are steadily growing. We sincerely thank you for your business, following, liking, pinning and all other wonderful feedback.
We look forward to the New Year as it promises to bring even more excitement and opportunities. Wishing you and yours the most wonderful Christmas, a sparkling New Year and a 2015 that will be marked with good health, great happiness, better business and lots of Dutch-Goodies. Please enjoy the best of times in the coming days, but be safe wherever you are or whatever you do.
"It's the most wonderful time of the year"…and yes, that it is! We just finished the left overs from Thanksgiving and now we can fully concentrate on December and all the good stuff that Santa may bring us.
Let us tell you a little about our (Dutch) Santa, his name is Sinterklaas, and he is a 'saint' who comes to Holland in the beginning of December and we celebrate his birthday on December 6th. The night before it is 'pakjes avond' , the evening that Dutch families get together and enjoy the fact that Sinterklaas is treating the children with gifts. This is a tradition that has been going on for centuries and you see the similarity with the Christmas celebration we have in the US. Did Santa come from Holland or Europe? Yes, here is another Dutch connection in the US culture and we quote again from Wiki:
"The modern figure of Santa Claus is derived from the Dutch figure of Sinterklaas, whose name is a dialectal pronunciation of Saint Nicholas, the historical Greek bishop and gift-giver of Myra. During the Christianization of Germanic Europe, this figure may have absorbed elements of the god Odin, who was associated with the Germanic pagan midwinter event of Yule and led the Wild Hunt, a ghostly procession through the sky. Over time, traits of this character and the British folklore character Father Christmas merged to form the modern Santa Claus as we know him today."
There are some differences of course, of which the actual date and the presence of those helpers assisting Santa or Sinterklaas with his work are most significant. Santa comes the night of December 24th and Sinterklaas December 5th. Then we have the elves assist Santa with the tremendous amount of work that he has, whereas in Holland, the 'pieterbazen' assist Sinterklaas with his work load.
It is a beautiful, deep engrained, rich tradition that excites both the children and the parents alike, even after the fact that they find out that Sinterklaas is merely a 'mystical figure' and that the parents provide the gifts and put the whole "theater" in place. Although the parents spend many hard earned dollars to buy presents for the kids, the excitement, joy and surprise on the expressions of the kids, is priceless. And isn't that what it is all about?
However, it can not excite the children more than it does the retail industry and everything that feeds of on it. Like Christmas, Sinterklaas creates a spending frenzy that is second to none and is for many retailers a time that can make or 'break' a year.
Whichever you celebrate this year, Christmas, Hanukkah, Kwanza, or Just Sinterklaas, DutchGoodies likes to extend to all our customers and others a most wonderful season, filled with lots of gifts, giving, joy, health and of course real good food!
Ever hear of a radio program called ‘Eat This. Drink That. Go.”? If you love great wine, food and travel then you will love this show, hosted by radio broadcaster and former Miami Dolphins receiver Jimmy Cefalo and producer Brenda Bassett.
As a matter of fact, this coming Saturday morning is a great time to tune in. Why? Because yours truly will be a guest! That’s right, DutchGoodies will be featured on the next edition of the show and we’ll be talking about Beemster cheese, cheese tasting and wine pairings. We’ll also be sharing some DutchGoodies news and announcements for 2015.
We are very excited to have this opportunity and the timing could not be better! Being so close to the holidays and all the festivities that come with it, we will be able to pay tribute to this great Dutch cheese and it’s heritage, as well as other typical Dutch delicacies and treats.
So, if you have some spare time this Saturday morning to check out the show, please tune in! You could be the next lucky person to win a free Dutch gift basket!
When: Saturday, December 6th, 9 a.m.
Where: 610 WIOD AM (Live stream on iHeartRadio)
Re-Airs on Monday where you can catch a recap of all the action in a 30-minute TV version of Eat This, Drink That on the Beach Channel or AT&T U-Verse Channel 19. (The Beach Channel live stream airs here: http://www.thebeachchannel.
We must believe that for many Thanksgiving is the "start" of the Festive season. Most likely holds true for office parties, corporate events, extra days off and family ‘get to gathers’. For the retail industry this season started of course many weeks ago and seems to be starting earlier each year. As for many foreigners who live in this country, Thanksgiving is a new or at least uncommon holiday. However, they do not realize that they are very much connected with it. I must believe, although hope not, this is the same for many of my country people, the Dutch, who were at the core of it all when it all happened. Here a paragraph from Wikipedia:
Many of the Pilgrims who migrated to the Plymouth Plantation had resided in the city of Leiden from 1609–1620, many of whom had recorded their births, marriages and deaths at the Pieterskerk. To commemorate this, a non-denominational Thanksgiving Day service is held each year on the morning of the American Thanksgiving Day in the Pieterskerk, a Gothic church in Leiden, to commemorate the hospitality the Pilgrims received in Leiden on their way to the New World.
The Mayflower sailed from Amsterdam and on board were 102 people (plus an estimated 30 crew), men, women and children who had lived in Leiden and took a chance for a new life in the newly discovered world. These first settlers brought with them various habits and cultural significance that were expressed in all aspects of life, not the least in food.
So, here we are at that time of year again, celebrating another harvest, but with more cultures, more food and for many; total new beginnings and the harvest of their first year in the United States. The Mayflower people were pilgrims, those who come in to the US now are called ‘immigrants’. And that is what we are and should celebrate as a country of pilgrims and immigrants with a common goal; to establish and make it in the new world. One thing has not changed over the past centuries…food and family. What is a celebration without food or family…and as a community; no matter if it is local or global, the appreciation for food, international food, is bigger and better than ever. The Dutch brought spices from the East and West Indies, which is found back in the food culture. Indonesian RiceTable is such phenomenon and one of the most reckoned cultural food events appreciated. In the next blogs and recipe chapters, we will share with you that delicious side of the Dutch food history. This month we start with the most common one: Nasi Goreng or Dutch Fried Rice or Arroz Frito con Carne Puerco!
We at DutchGoodies wish you the best and most delicious Holidays!
Nasi Goreng, Dutch Fried Rice, Rice with Indonesian Vegetables and spices
The content of 1 package of the Nasi Goreng (these are the dry vegetables) serves approximately 4 people, depending on the amount of rice you will use. You can make a more rich or less rich meal.
The rice is boiled as you are used to it. There are many different ways and I trust you do this your way. Again the quantity depends on the amount of people you will serve. Remember, 1 package of nasi goreng serves about 4 people.
Boil 100ml (about 3.5-4oz) of water in a small sauce pan. Poor the content of the nasi goreng veggies in there and stir frequently. Lower temp, but keep it simmering. The content needs to ‘weld’, absorb the liquids and become totally savored. This takes about 10 minutes.
You have cut the meat in small pieces or cubes and prepare a frying pan with 3 spoons of corn oil, ensure the oil is hot. Fry the meat till golden brown on mid temperature.
While nasi is simmering and the meat is coming to its completion, take the leek and remove the outer layer of the leafs, check for sand under the remaining leaves, wash if necessary. Cut the leek small slices. (I usually go till where the color becomes darker green.
It is now time to poor the welded nasi mix into the pan of the meat and mix this well together.
Take the 2 eggs and break them into the mix. Stirring this well, you will notice that the mix becomes dryer.
Throw in the leek and lower the temperature to a quarter and stir in the leek well for about 2 minutes.
This mix you can keep for a long time in the freezer. We often make a larger batch and divide it up so there is almost a ready meal for a next time.
Now it is time to get the rice and mix it with the nasi goreng mix. Best to do this is by gradually mixing in the nasi goreng mix with the rice in the pan that you just used to prepare the meat mix. Here you can use a little of the ketjap to give the rice a darker tint and richer flavor. You can blend the mixes to your own liking. We tend to make it a little richer and thus use less rice in relationship to the nasi goreng mix.
Bon Appetit. Hint…since this can be a nice hot or spicy dish, you can serve a cool fresh salad, cucumber salad or Atjar Tjampur…a special Indonesian Salad.
So Halloween has passed and thus all minds, marketing and madness is now concentrated on the Holidays. It's the wonderful time of year where we go all out and try to enjoy the best of times with family, friends and loved ones. Food and fun are some very important ingredients to ensure that time spend is most enjoyed and appreciated. Fun is something that everybody will create or bring to that important time. Bringing food to the fun at this time of year is highly important and something that is done in so many ways, not even funny
We Dutch have a very special knack for Cocktail or Party (happy hour) foods. Our cheeses, sateh's (small kebabs), beefbites (bitterballen), and croquettas, etc… are famous. Joining the food and fun are the Frikis, a cocktail version of the Dutch Hot Dog, also known as Frikandel. The Friki is made of turkey and beef, a high protein and healthy product.
Although the Dutch prefer to deep fry Frikandel, they can easily be oven-baked or grilled on the BBQ. This makes it attractive for many occasions, however it needs your love and devoted attention in the process. Follow these steps and we will guarantee that you will be the one who brings the most "food fun" to the party!
If frozen, allow Frikis or Frikandel to thaw and then do one of the following:
1. If you want to Deep fry, do so at 375 degrees for 2-1/2 to 3 minutes (frying can be healthy if done properly, we use corn oil and ensure that the oil is not 'black'). Take them out when the 'crust' is brown.
2. If using the BBQ (not open fire please), grill for about 3 minutes, rotate the Frikis frequently on the iron until they become 'golden brown'.
3. If baking in the oven, set the temperature at 350 degrees and allow the Frikis to get a natural, light brown color. If you have a convection oven it is a bit easier because the hot air circulates around the meat and ensures a more natural eveness in the cooking. Still be alert and turn the Frikis over frequently!
There is a special sauce which gives the Friki that extra 'kick'. It is called Curry Ketchup and is avalable in our store. However, if you really want to make it the most and best 'Food 4 Fun' then make it even more special. Mix the Curry Ketchup together with mayonaise in a bowl and add some chopped onions. Use this as a dip or spread it on the Frikis….yummy and enjoy!
Ask us anything about product or prep, write to KC at email@example.com
Thank you friends and foodies for coming to the festival this past weekend and enjoying this exhibition of culture, food and fun. For those not able to visit or not in the ‘know’ of this Hispanic Cultural Festival, it is now in its 5th year and growing steadily. Hopefully, next year we can welcome you and treat you to a Dutch Delicacy. Next to Mercedes Benz, Bacardi, BB&T Bank and Keurig (To mention a few), we are but a small sponsor (Reflecting the size of our home nation), but with BIG impact at the VIP event and food impressions. In between the Paella and Ceviche, the Beemster cheese was THE treat that caught the attention of the VIP guests. Served was the 18 month aged Beemster which is lactose and gluten free. Of course, this speaks highly of the quality this cheese brings to the table, as well as the appreciation it creates among the food lovers. In the food court Dutch Fried Rice or in Spanish, Arroz con Puerco Holandesa and in Dutch, Nasi Goreng. Of course, Frikandel, the Dutch Hot Dog made with turkey beef, stole again the heart and admiration of many food lover. So, here you have it…a Hispanic Cultural Festival where Dutch Goodies displays the connection of our country with the Hispanic culture. Like it was centuries ago with the presence of Alva, the Spanish Duke, who ruled the Netherlands with iron fist, but could not control it. And now we have Maxima from Argentina, married with William and queen of our little nation, much more loving, mingling and charming than Alva….so we are improving!!