Episode 31 Donut Disappoint Me - Old New York was once New Amsterdam

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Listen to "031 Donut Disappoint Me - New Amsterdam and the Dutch Part 1" on Spreaker.

 Link to the Episode:

Episode 31 Donut Disappoint Me - New Amsterdam and the Dutch Part I 


So... here's a map of the New Netherlands - New Amsterdam included by a Dutch Map Maker:

By Nicolaas Visscher II (1649-1702) - This media file is from the collections of the Koninklijke Bibliotheek, part of which is available on Wikimedia Commons., Public Domain, https://commons.wikimedia.org/w/index.php?curid=30306356


And a modern version:

By Dedden 11:31, 30 April 2006 (UTC) - Own work, Public Domain, https://commons.wikimedia.org/w/index.php?curid=744962



And a detailed redraft (19thC) of 17th C New Amsterdam .  Check out that City Planning!

By John Wolcott Adams (1874–1925) and I.N. Phelps Stokes (1867–1944) - New-York Historical Society Library, Maps Collection, Public Domain, https://commons.wikimedia.org/w/index.php?curid=2081061


Cookie/Koekje Recipes:

What's wild is the flour/fat/sugar proportions are incredibly similar to modern Betty Crocker Cookbook cookies.  But it also reinforces that there are ratios in baking that are more or less absolutes - in bread, in noodles, in syrups and so on.  

The Sand Cookies are a fairly standard sugar/butter cookie and would fit in just about anywhere, and would likely be a daily cookie, or a filler cookie.  

The Jan Hagel Koekjes are a richer cookie by an egg, but also include nuts, spice and a large sugar sprinkle - showing off all the fancy ingredients.  These were definitely cookies for entertaining.

Sand Cookies

Equipment & Ingredients:
- 1 C flour
- 1/2 C butter - softened at room temperature 
- 1/2 C sugar (granulated)
- pinch of salt

Flat baking pan/sheet

Instructions:
Beat all the ingredients together - you can use a kitchen mixer, or you can embrace the past and get a great upper body workout combining everything with a wooden spoon.  The Sensible Cook would have you beat it for at least a half an hour - but I'll go with "completely combined".

Roll into little balls, or scoop with a small spoon on a cookie sheet.  Press them flat with the bottom of a glass, or (modern cheat - a hand dusted with powdered sugar).  No need to grease due to the high butter content - but using baking paper never hurts.

Place in a 325F (160C) oven for about 15 minutes.  They should be an even golden brown.  Start watching for edges to catch/over brown around 12 minutes.  If you see that pull them out early.  Let them cool on the pan - or a wire rack.  Have with your afternoon tea.

Option - add a handful of raisins or currants if you were not yelled at by any Dutch Congregationalist Clergy today. 

Jan Hagel Koekjes

Equipment & Ingredients:
- 1 C butter - softened at room temperature (if unsalted, add 2 tsp salt to the flour)
- 1 C sugar (granulated)
- 1 egg - separated
- 2 C all purpose flour (sub in 1/2 C whole wheat flour for a 17th C nod) 
- 1/2 tsp - 2 tsp cinnamon (1/2 tsp is more suited to modern palates, in the 17thC - they wanted you to KNOW there was cinnamon in there.)
- 1 Tbs water
- 1/2 C sliced or slivered almonds (hand chopping blanched almonds would be the most period thing) 
- 1/2 topping sugar (modern recipes call for pearl, sanding or small rock sugar.  Large crystal Demerara or Tubinado will give a nod to the past) 

1 half sheet pan (10" x 15") If you don't have one, use 2 9" x 9" pans, or 2 regular size pie pans.  Make do with what you have.

Instructions:
Lightly grease your pan/pans and preheat the oven to 350F (180C)

In a mixer - combine the butter, sugar then the egg yolk - the white is for later.  When all combined, add the flour, (optional salt), and cinnamon.  When this comes together in a crumbly dough, press it into your pan/pans in an even layer.
(It is important to add salt if you are using unsalted butter - it helps the cinnamon and almond flavors pop out.  The butter they were using in the 17th century - even when rinsed- was quite salty!)

Use a fork to beat the egg white with the water in a small bowl.  Use a goose feather to brush the mixture over the top of the dough.  If you lack both a pastry brush and a goose feather, pour part of it on, and spread it around with your fingertips.  You don't want it soaking wet, just dampened so the almonds and topping sugar will stick.

Sprinkle on the almonds and topping sugar.

Bake in a 350F (180C) oven for 20 - 25 minutes.  Or until lightly browned.  Pull out and let cool about 3 minutes.  Cut the cookies into squares or diamonds or wedges etc.
The need to be cut while quite warm and still soft!
Then allow them to cool until they are crisp.  They can be fully cooled on a wire rack or in the pan.

Practice saying "Yawn Huh-gull" so you can accepted into Old New York.

Interesting Books/Media:

Rose, Peter G. The Sensible Cook: Dutch Food in the Old and New World. NY: Syracuse University Press, 1989

Shorto, Russel. The Island at the Center of the World. NY: Doubleday, 2004

*Alt History!
Modesitt Jr., L.E. Of Tangible Ghosts. NY:Tor Books, 2010
(It's a Steam Punk political thriller/murder mystery set in the 1990's - I'm about 2/3 of the way through this 1st in the trilogy.  I'm hooked) 

If we are stuck with the Meta Verse - why not use it to recreate and learn from history?
http://www.newamsterdamhistorycenter.org/vnap/

If you can't get enough New Amsterdam/New Netherland - this is a great place to start!
https://www.newnetherlandinstitute.org/



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