1 rabbit 1500 g – 3 lb
2 big onions, coarsly chopped
500 g – 1 lb sour cherries
1/2 bottle – or more – Belgian cherry beer (Kriek)
1 generous tablespoon lard
1 generous tablespoon brown sugar
2 tablespoons flour
2 tablespoons eau de vie (Jenever, Geni?vre)
nutmeg
salt and pepper

Cut the rabbit into serving pieces and season with salt and pepper.

Heat the lard in a casserole and fry the onions until golden. Add the rabbit and brown it at all sides. Sprinkle the flour over the rabbit. Mix well and pour the beer over it – the meat should be covered. Add the brown sugar and a pinch of nutmeg. Cover the casserole and let the rabbit simmer for 1 hour.

In the meantime, remove the stones from the cherries and add them to the rabbit 10 minutes before the end of the cooking time.

Season to taste and add the eau de vie. Serve with baked potatoes.

Makes 4 servings.
Source: my collection

1 young goose
3 cloves garlic
salt
150 g – 5 1/4 oz. goose fat
50 g – 1 3/4 oz. flour
2 dl – 6,6 fl. oz. milk
4 egg yolks
1 dl – 3,3 fl. oz. cream

Poach the goose in water with a pinch of salt and the cloves of garlic.

Remove the poached goose from the pan (keep the poaching liquid, and remove the garlic cloves, you will need them later), cut into pieces and put them in a baking dish.

Melt 100 g – 3,5 oz. goose fat and pour it over the pieces of goose. Put the baking dish into the oven until the goose is brown.

Melt the remaining goos fat and add the flour. Mix well. Continue stirring, while you add 1/2 liter – 2 cups of the poaching liquid. Finish by adding the milk.

Put the sauce on a low fire and let it reduce for about 15 minutes. Remove the pan from the fire and add the egg yolks.

Pulverize the cooked garlic cloves and add them, with the cream, to the sauce. Add salt to taste

Pour the sauce over the goose and serve.

Serves 4.
Source: my collection

4 pork chops, about 1 inch thick
75 g – 2,6 oz. butter
1 big onion, chopped
a piece of carrot, chopped
8 juniper berries
1/2 teaspoon basil
pepper and salt
8 tablespoons breadcrumbs
1 tablespoon chopped ham
2 tablespoons chopped parsley
lemon juice
2 dl – 6.6 fl. oz. white wine
1 dl chicken stock
a crockpot

Mince the juniper berries, mix with the basil, 1/2 teaspoon salt and a pinch of pepper. Rub into the pork chops.
Heat some butter and brown the chops very carefully on both sides. Make sure that the herb mixture stays on the meat. Transfer the chops to a crockpot.

Colour the onion and carrot in the same butter, add the wine and reduce to half. Add stock and pour everything over the meat.

Fry breadcrumbs in the remaining butter and mix with ham, parsley and some lemon juice. Put this mixture on top of the meat. Cover crockpot, put in a cold oven, set temperature at 400 °F and bake for 1 hour.

Remove chops. Pour remaining liquid in a small pan and reduce to 1/2 cup over high heat. Put the chops back into the crockpot and pour the sauce over them.

Makes 4 servings.
Source: my collection

1/2 lb – 250 g lean ground pork
1/2 lb – 250 g lean ground beef
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground pepper
16 oz – 500 g frozen bread dough; thawed

In a mixing bowl, stir together the pork, beef, salt, onion powder and pepper; divide into 12 portions. Form each portion into a sausage shaped, 3-inch long piece. Divide the bread dough into 12 equal portions. Flatten each portion into a 4 x 3-inch rectangle. Place a portion of meat lengthwise on each piece of dough. Fold in the sides of the dough; roll up. Moisten and pinch the seams closed. Arrange the dough-wrapped meat, seam side down, in a greased 13 x 9 x 2-inch baking pan. Cover and let the dough rise in a warm place for 30 to 45 minutes until the doubled.

Bake at 350 degrees for about 35 minutes, or until the bread is golden brown and the meat is done inside. Serve warm.

To reheat baked, chilled worstenbroodjes, cover loosely with foil and bake at 350 degrees for 10 to 15 minutes, or until heated through. Or place on a microwave-safe plate and heat on medium power for 1 1/4 to 1 3/4 minutes for 1 piece.

Makes 4 servings.
Source: my collection

150 g – 5,25 oz. goat cheese
4 slices smoked ham (from the Ardennes)
butter
1/2 crinkly lettuce
2 tablespoons wine vinegar
1 large, solid pear
2 tablespoons sugar
2 slices bread
2 tablespoons chives
salt and pepper

Divide the cheese into 4 parts and roll each part into a slice of smoked ham. Put some butter on the cheese rolls, then put them 5-8 minutes into a preheated oven of 355° F.

Meanwhile, wash the lettuce, tear it apart and mix with the wine vinegar. Add pepper and salt to taste and arrange on 4 platters.

Peel the pear and cut into 16 parts. Bake in butter, pour sugar over it and let colour for a while.

Remove the crusts from the bread and cut into 1/2 x 1/2 inch squares. Bake in butter until golden, then put on the salad. Put the cheese rolls in the middle of each plate and decorate with 4 pieces of pear. Sprinkle with chives and serve with a glass of white wine.

Makes 4 servings.
Source: Kreatieve Keuken

8 medium heads Belgian endive
3 tablespoons unsalted butter
2 tablespoons flavorless cooking oil
1/2 cup low-sodium chicken broth or water
1/2 teaspoon salt

Cut each endive in half lengthwise and set aside. Heat the butter and oil in a large skillet over medium heat on the stove. Add the endive in one layer and cook until the outer leaves are nicely browned, about 7 minutes. Turn endives and brown the other side, about 4 minutes. (Do this in two batches, if necessary.)

Add the broth, sprinkle with salt and cook until the liquid is reduced, about 10 minutes. Transfer the endive and its juices to a serving platter.

Makes 4 servings.
Source: Kreatieve Keuken