Recipezaar: Belgian,Desserts recipes

Mocha Cheesecake

Tue, 16 Apr 2002 11:58:05 -0400

Very elegant! If you don't care for mocha, leave out the coffee. -- posted by JerriLea

Belgian Lukken waffle cookies

Mon, 22 Apr 2002 16:48:11 -0400

This recipe is for Belgian Lukken cookies made in a Lukken iron (Lukijyer). You can also use an Italian Pizzelle maker which may be easier to find. -- posted by 1Steve

Melting Belgian Chocolate Cake

Tue, 21 May 2002 22:25:01 -0400

Marvelous -- posted by kyle martin

Gaufres (Authentic Belgian Waffles)

Mon, 05 Aug 2002 19:33:57 -0400

A recipe so authentic that I had to convert from grams and translate from French! These waffles are rich and delicious (don't bother with syrup!), and the basic recipe is from a Belgian friend of mine. -- posted by yourmindisaradio

Raspberry Marzipan Tart

Tue, 13 Aug 2002 17:56:36 -0400

A simple to make but very rich dessert. Serve small slices of this decadent treat :) Garnish with Fresh Strwberries for a more elegant presentation if you like. -- posted by 1Steve

Aalster Vlaai

Sun, 15 Sep 2002 16:54:26 -0400

Aalster Vlaai is a native Belgian "bread pudding" of sorts. -- posted by Taylor in Belgium

Ninoofse Vlaai

Sun, 15 Sep 2002 16:54:29 -0400

This is also a variation of Belgian "bread pudding" using more tasty ingredients. It is a dense type bread/pudding, and is always the competitor to the Aalster Vlaai which is another town really close to Ninove Belgium -- posted by Taylor in Belgium

Blueberry Bread Pudding With Custard Sauce

Mon, 11 Nov 2002 20:06:25 -0500

Blueberries are so yummy, especially in this dessert! Cook time includes time for makeing sauce. The sweet dessert known as Bread pudding (not be confused with bread and butter pudding) is rather more popular in the UK than in the US, but it is hardly unknown in America, especially in the south. Bread Pudding has been around a long time. Its been around in England since the 13th century. It has its origins as a source of food for the poorer elements of society, and was in fact called Poor Mans Pudding. -- posted by Sharon123

Chocolate Shortbread Sandwiches

Fri, 04 Apr 2003 20:17:07 -0500

This is a very simple but fancy looking shortbread sandwich which is very versatile. You can make a bittersweet chocolate filling, or a white chocolate filling...heaps of options. Found this recipe in Donna Hay's "dining" cookbook. -- posted by KitchenManiac

Sweet Apples in the Oven

Thu, 17 Apr 2003 20:00:20 -0400

A simple and homey dessert that is always satisfying as well as guilt-free. In Belgium, a baked apple is a traditional accompaniment to many pork and game dishes. But if you feel extravagant, you can transform the simple baked apples into a special dessert by serving them with Creme Anglaise (see recipe I posted). From Everybody Eats Well in Belgium. -- posted by Bev

Black Bottom Caramel Pudding

Thu, 05 Jun 2003 20:12:49 -0400

A winner from Gourmet Magazine! One of those wow desserts! -- posted by Sharon123

Brussels Cookies

Fri, 26 Sep 2003 19:02:05 -0400

This is a nice gourmet style cooke nice for a dinner party or holiday. it has a delicate hint of orange, but you can leave the orange out if you prefer a plain chocolate taste -- posted by 1Steve

Raisin Chocolate Kugelhopf

Mon, 09 Feb 2004 19:59:15 -0500

Austrian yeast cake, only this one has flecks of chocolate through the filling with raisins... -- posted by andypandy

Dark Chocolate Pudding

Tue, 24 Feb 2004 19:59:56 -0500

This is a rich old fashioned treat! From the Taste of Home magazine. Enjoy! An English recipe brought over to the Soutnern USA. -- posted by Sharon123

Coffee Pecan Toffee

Tue, 09 Nov 2004 20:00:14 -0500

Old fashioned chocolate dipped Coffee Pecan Toffee! This makes a great gift! From Better Homes and Gardens. A popular variant of toffee in the US is English toffee, which is a very buttery toffee often made with almonds. It is available in both chewy and hard versions; there is some debate as to which is the traditional English style and which is an Americanized version. A popular presentation of English toffee is covered in chocolate and almond pieces. -- posted by Sharon123

Dutch Apple Pie (Oma's Appeltaart)

Tue, 05 Jul 2005 22:50:18 -0400

This recipe is for the traditional dutch apple pie, found on a Belgian website. It can be served both warm or cold, usually with whipped cream (but ice cream tastes great as well :D ). You will need a *springform* cake pan, or a lot of patience, or you will not be able to get the pie out! Because Dutch recipes generally use grams instead of cups for dry ingredients, I have included the measurements in grams as well. The dough is shortbread-like and may take a lot of time to get right. It took me ages to get it to form a ball, but it worked out fine in the end. If you're getting tired of it, add a little milk, but don't despair for with or without the milk, it *will* from a ball in the end. If you want, you can prepare the apple mixture the previous day and keep it in the fridge, the flavors will blend wonderfully. If you want to prepare the dough in advance, take it out of the fridge in time, because it's really hard to work with when it's just been in the fridge for a whole night. The preparation time is a rough estimate and assumes that you peel the apples while the dough is in the fridge. I'm quite slow at preparing so it could be anywhere between 1 and 2 hours for you. Last but not least, *do* make sure you have a bit of dough left over for the third to last step - you deserve a little something for all that hard work! :D -- posted by Mizzle

Buttery Cupcakes

Mon, 08 Aug 2005 19:55:09 -0400

We like these little cupcakes very much, and they always disappear very quickly. In Belgium we don't tend to frost cupcakes, but I suppose you could. -- posted by Maïté G.

Chocolate Cupcakes

Mon, 08 Aug 2005 19:56:12 -0400

These are just yummy... -- posted by Maïté G.

Sugar Waffles

Mon, 08 Aug 2005 20:03:15 -0400

I mostly make these waffles for my kids to take to school on there birthdays, or just when I have friends coming around for a cup of coffee. -- posted by Maïté G.

Heavenly Chocolate Mousse

Mon, 08 Aug 2005 20:05:49 -0400

A must for every chocolate lover. Please do choose quality chocolate, it will improve the taste of this heavenly dessert. In Belgium it is served in almost every restaurant. -- posted by Maïté G.

Riz Au Lait

Mon, 15 Aug 2005 19:46:54 -0400

A very cheap, but o so good dessert. Add some fresh fruit and you'll have a very nice and heavenly breakfast! -- posted by Maïté G.

Flemish Sugar Tart

Wed, 17 Aug 2005 14:56:08 -0400

This homey custard tart, redolent of cinnamon and brown sugar, tastes best when it's still warm from the oven and served with a raspberry-flavored beer, such as a Boon Framboise. Have the filling ready and the dough pressed in the pan, but assemble and bake the tart shortly before serving. -- posted by NcMysteryShopper

Tarte Au Fromage

Mon, 10 Oct 2005 17:09:43 -0400

This is a recipe from my greatgrandmother. So I can assure you it's pretty old, so very traditional. This pie is eaten in the Brussel region in Belgium. It takes a some time to make, but it's definitely worth it! -- posted by Maïté G.

Belgium Pancakes A.k.a. Crepes

Wed, 25 Jan 2006 14:46:53 -0500

In Belgium when you are invited for a pancake breakfeast you are actually going to eat what Americans think of as crepes. They are usually only made for special occasions such as birthdays. From my very old recipe book called "Wonderfull Ways to Prepare Crepes and Pancakes". -- posted by Chef Suz in Bekond

Liege Waffles (Belgian Pearl Sugar Waffles)

Wed, 08 Mar 2006 12:42:30 -0500

I have not yet had the good fortune to visit Belgium, but I do frequent a lovely NYC cafe called Le Pain Quotidien, which is based in Belgium. I tried their crispy, caramelized Belgian Sugar Waffle, and was instantly in love. If perled sugar is not available, substitute an equal amount of coarsely crushed sugar cubes. I got this recipe off a Belgian website. -- posted by GoodMorningBurger

Our Favourite Belgian Waffles

Mon, 29 May 2006 21:44:08 -0400

This is our favourite type of waffles. They normally are eaten hot, but the leftovers are very good cold as well. -- posted by Maïté G.

Glazed Rice Tart (Tarte De Riz)

Tue, 30 May 2006 18:20:11 -0400

Posted for the Zaar World Tour-Belgium. From the "International Vegetarian Cookbook". This is a custard, glazed with apricot jam and kirsch. I haven't tried this recipe yet, but it sounds delicious. Note: prep time does not include refrigeration time. -- posted by Bayhill

Jam and Bread Pudding

Fri, 16 Jun 2006 21:51:04 -0400

Well, this is a multi-cultural recipe! It uses Challah bread, making it Jewish, Canadian strawberry jam, and is an English recipe. Go figure! This dessert is also a wonderful breakfast, topped with maple syrup! -- posted by Sharon123

Kerrin's Belgian Tea Cake

Fri, 23 Jun 2006 09:16:54 -0400

This cake, from a friend, has a choice of fillings. The lemon cheese is the original filling, both are lovely. -- posted by Ninna

Belgian Christmas Cookies

Fri, 01 Dec 2006 14:01:56 -0500

These are bar cookies, sprinkled with almonds, cinnamon and red and green sugar. -- posted by Olha

Classic French Tarte Au Citron - Fresh Lemon Tart

Tue, 12 Jun 2007 00:28:07 -0400

This is the most requested dessert in our Chambres d'Hotes; I like to make it quite tart and lemony, with creme fraiche, instead of thick double cream - plus I like it to be baked until just set and with a wobble! This is great served with a drizzle of cassis for an elegant finishing touch, plus a sprig of mint. If you are not a great lover of lemons, please reduce the quantity of lemons in the recipe. -- posted by French Tart

Belgian Cinnamon Cookies

Thu, 30 Aug 2007 11:58:50 -0400

We fell in love with these cookies when our friend Patricia at La Chatte Gitane (see www.lachattegitane.blogspot.com for her recipes) baked a batch for us. They are so soft and full of cinnamon taste. When I finally got the chance to make them for myself, I couldn't find dark brown sugar so had to use cane sugar instead. This worked out pretty well, but I would recommend sticking with the muscovado sugar if you can find it. I also left out the almonds as we just didn't have any in the house but they do make the cookies look extra special. Reduce the cooking time if you are baking these in a fan oven. The last thing you want to do is overcook them because then they'll lose their charming softness. -- posted by Sackville

A Symphony of French Chocolate Truffles

Tue, 11 Dec 2007 16:59:27 -0500

A Symphony or rather a selection of fresh cream chocolate truffles, this is my basic recipe with a few indulgent added extras.......such as toasted almonds, stem ginger with brandy or rum! These decadent rich truffles are perfect to finish of a dinner party with, especially if you serve them on a Truffle Tree - Recipe #270171 Do try to use very high quality minimum 70% solids chocolate, it really does make such a difference to the taste. They also freeze very well - which means you can make them in advance and at leisure; they only take about 1 hour to defrost at room temperature. -- posted by French Tart

Van Gelder Dutch Baby

Fri, 28 Mar 2008 18:34:42 -0400

A warm souffle-style soft thick pan-cake, made from simple ingredients you probably have in your cupboard already. Perfect for a quick and easy meal or snack when you don't feel like shopping. I make these for company or just because. They are so easy, delicious and lovely to look at, they are a completely satisfying snack, breakfast or dessert anytime. Also extremely versatile! I sometimes leave out the sugar and lemon and add a teaspoon of savory herbs and salt, then add grated cheese and sausage as a topping/filling at the end for a more hearty breakfast. My recipe is for a 12" skillet, if you use a regular 8" or 9" pie pan, reduce servings to 6 above (or just cut recipe to 3/4). -- posted by RupaMagic

Speculoosbavarois

Fri, 16 May 2008 16:13:27 -0400

Delicious dessert using Belgiums most famous cookies. -- posted by Maïté G.

Dame Blanche

Tue, 20 May 2008 17:52:53 -0400

Super-easy dessert recipe. Served in every Belgian restaurant! -- posted by Maïté G.

Tarte Au Flan

Tue, 20 May 2008 18:11:43 -0400

Very common pie in Belgium. -- posted by Maïté G.

French Tart's Classic Madeleines: Madelines: Little Fluted Cakes

Wed, 19 Nov 2008 16:52:55 -0500

These are one of my favourite French cakes; delicate little light sponge cakes, baked in special fluted trays and sprinkled lightly with icing sugar, so elegant, light and airy! Some are flavoured with vanilla extract only, whilst other recipes suggest using lemon or orange; my recipe uses a combination of vanilla extract and lemon. These are ideal served with afternoon coffee or with a glass of dessert wine after a meal, just as the French serve them. You can also dip the tips into melted chocolate, but I prefer mine to be a little more subtle - but it is up to you! -- posted by French Tart

Poached Pears in Kriek

Sun, 30 Nov 2008 23:19:43 -0500

Kriek is a special Belgian beer which some say is reserved for consumption by the fair sex! For this recipe the Kriek made by Lindemans is recommended. This recipe is taken from De Vlaamsche Pot by Marie Cattoor. -- posted by Dan-Amer #1

Chocolate Orange Cream Cocktail

Tue, 09 Dec 2008 23:07:31 -0500

This is a drink that's as pretty as it is a sweet indulgence. In fact, we like to call it dessert in a martini glass. It tastes a bit like those Chocolate Orange Cream candy eggs, but a whole lot better and more grown up. Wanna really make this pretty? Drizzle some chocolate syrup lightly across the finished drink in a zig zag pattern. Oh yummy! -- posted by Jess4Freedom

Chocolate Raspberry Truffles With Fresh Raspberries

Sun, 29 Mar 2009 20:37:04 -0400

Entered for safe-keeping. By Michelle Polzine, from "Grow", Volume 1, 2009 by www.vegetablegardner.com. Prep time includes 1 hour chilling. -- posted by KateL

Gianduia (Gianduja) (Nutella) (Chocolate Hazelnut Spread)

Tue, 21 Apr 2009 10:18:29 -0400

A sweet hazelnut chocolate spread, great for icing, fillings, and just for spreading. This recipe scales perfectly, so make as much as you want, Also the ammount of oil used will determine if the spread is thickness of the final spread -- posted by AussieHusky

Tarte Aux Abricots - Glazed French Apricot Tart With Almonds

Mon, 06 Jul 2009 14:12:06 -0400

This is my favourite type of French fruit tart, even more so than apple tart! Our local Patisserie makes a wonderful Tarte aux Abricots, but they are quite expensive and VERY large, much too big for the two of us when we have no B and B guests! So, I have been tinkering in the kitchen again, and have come up with this recipe. You MUST use fresh apricots for this - tinned ones are too soft and too sweet. Plus, I love the slightly tart flavour that the fresh apricots lend to the flavours of this tart. The ground almonds are scattered over the base of the short crust pastry case to stop it becoming soggy during cooking; they also provide a complimentary flavour to the apricots. A classic French tart that will make a delightful ending to any special meal or for afternoon tea. Serve this tart with fresh whipped cream or crème fraiche. -- posted by French Tart

Quick and Easy French Cognac and Crème Fraiche Ice Cream

Mon, 30 Nov 2009 02:09:28 -0500

This is a really easy ice cream to whip up and one that I make every Christmas to go with the Christmas pudding and with my annual Rumtopf or Brandied Cherries and Apricots. You can make it in an ice cream maker if you have one, but as it is a non-custard base ice cream, it works just as well without an ice cream maker. It lasts for one month in the freezer and is a great addition to the summer dining table too! -- posted by French Tart

Liege Waffle Recipe / Liège Gaufre Recette

Wed, 02 Dec 2009 12:06:56 -0500

I found this recipe on a blog and wanted to put it here for safekeeping, haven't tried it yet, but it looks really yummy. The Belgian Pearl sugar can be purchased at Amazon, http://www.amazon.com/Lars-Own-Belgian-Pearl-Sugar/dp/B001LDAE4C. Waffle iron temp is the key it seems to get the sugar to carmelize without burning. -- posted by -Mary-

Buche De Noel / Yule Log Cake

Mon, 18 Jan 2010 01:31:10 -0500

A traditional dessert served during the Christmas holidays in France, Belgium, Quebec, Lebanon and several other Christian-populated francophone countries as well as in the UK. As the name indicates, the cake is generally prepared, presented, and garnished so as to look like a log ready for the fire. The traditional bûche is made from a Génoise or other sponge cake, generally baked in a large, shallow Swiss roll pan, frosted, rolled to form a cylinder, and frosted again on the outside. The most common combination is a basic yellow sponge cake, frosted and filled with chocolate buttercream; however, many variations on the traditional recipe exist, possibly including chocolate cakes, ganache and espresso or otherwise-flavored frostings and fillings. Bûches are often served with a portion of one end of the cake cut off and set on top of the cake or protruding from its side to resemble a chopped off branch, and bark-like texture is often produced in the buttercream for further realism. These cakes are often decorated with powdered sugar to resemble snow, tree branches, fresh berries, and mushrooms made of meringue. -- posted by Shesbittersweet