The Dutch Girl by Donna Thorland6/9/2023 ![]() ![]() Pre-heat your oven to 325 degrees. In a medium sized bowl combine flour, cornmeal, baking soda, and spices. And if you don’t own a tin oven or a bake kettle, fear not-baking times and temperatures for contemporary ovens can be found below. I’m a huge fan of Kimberly Walters’s wonderful cook book, A Book of Cookery by a Lady, and I knew that if anyone could bring these treats to life for a modern kitchen, she could! You can bake step by step with Kimberly Walters and Gema Gonzalez in the video above, shot on location at historic Gunston Hall. When I ran across mention of koekjes-or cookies-flavored with cardamom and orange flower water and stretched with the distinctly American addition of corn meal, I knew I had to include them in the book. The Dutch who settled the Hudson River Valley, Manhattan, and the Jerseys, not only brought with them a flair for using spices (a trade the Dutch dominated in that era) but they eagerly adopted local ingredients into their cooking-fusion cuisine, 18th century style! Many of the dishes we think of as distinctly American-cookies and coleslaw, to name a few-have Dutch origins. The more I read about their cooking, the hungrier I got. While I was writing The Dutch Girl I discovered that the 18th century Dutch were known for their rich and inventive cuisine. ![]()
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