"Dark Rye and Honey Cake: Unveiling the Sweet Tapestry of Belgian Waffles"
In her enchanting new book, "Dark Rye and Honey Cake," culinary storyteller Regula Ysewijn embarks on a delightful journey through the intricate history of Belgian waffles. Within the crisp, buttery pages, Ysewijn not only unravels the rich tapestry of Belgium's baking heritage but also unveils the secret to ushering in good luck in the new year with the delectable lukken waffle.
Belgium and waffles, an inseparable pair, find their narrative woven into the heart of the country. In Ysewijn's culinary exploration, there's no room for waffling—each Belgian waffle emerges as a distinct masterpiece. Just as Belgian beers are honored with unique glasses, the diverse waffle landscape boasts 13 different recipes, reflecting the country's culinary diversity.
Belgium has more waffle recipes than any other country," asserts Ysewijn, dispelling the notion of a singular representative. For her, every waffle holds significance, a testament to the richness of Belgian food culture. The cookbook unfolds like a treasure trove, showcasing the round, caramelized Liège waffle from the 18th century, a street food sensation with roots in its namesake city. Also gracing the pages is the rectangular, crispy Flemish waffle from the 19th century, now famously known as the Brussels waffle—a delectable canvas adorned with icing sugar, whipped cream, strawberries, and chocolate syrup (while anything but cream is deemed an "abomination" to Belgian culinary tradition).
Delving into centuries of culinary evolution, Ysewijn introduces specialty waffles, such as the brittle, thin, and buttery lukken. Once a delicacy among nobility, lukken, enriched with extra sugar, became synonymous with celebrations and holidays, particularly New Year's Day. "Sugar makes these waffles crisp, caramelized, and long-lasting," Ysewijn reveals, adding a touch of sweetness to festive occasions.
While the exact birth of the waffle remains a tantalizing mystery, Ysewijn points to a historical relic—the earliest-known waffle iron, residing in the Gruuthusemuseum in Bruges, Belgium, dating back to the years 1430-1450. In each meticulously crafted recipe, Ysewijn invites readers to savor not just the flavors but the centuries-old traditions and stories embedded in every luscious bite.
As readers embark on this culinary odyssey, Ysewijn's "Dark Rye and Honey Cake" becomes more than a cookbook; it transforms into a love letter to Belgian waffles, a testament to the sweet legacies that endure through time.
"Waffles Through the Ages: A Culinary Journey from Flanders to New York"
The tantalizing aroma of waffles has wafted through the pages of culinary history, with the first recorded recipes gracing books in early 16th-century Flanders, Belgium. In the gastronomic tapestry of the region, Chef Philippe Édouard Cauderlier, revered as the "father of Belgian cuisine," etched the first cookbook featuring regional Belgian recipes in 1861. This milestone included the famed Flemish and Brussels waffles, marking an era where tearooms in every Belgian town became veritable sanctuaries of waffle indulgence, especially around New Year's Day.
Fanciful "waffle palaces" adorned with culinary gems dotted the Belgian landscape, transforming towns into hubs of waffle revelry during fairs and celebrations. However, the term "Belgian waffle" found its origins in an unexpected twist of fate in 1964 at the New York World's Fair. The Vermersch family, proprietors of a waffle stand, playfully advertised their creation as "Bel-Gem Brussels Waffles." The clever portmanteau of "Belgian" and "gem" aimed to highlight the waffles as culinary treasures, but the name morphed into the now-iconic "Belgian waffles" due to a branding oversight.
Waffles, entwined with winter festivities, have graced tables from St Martin's Day to Easter, marking occasions of joy and celebration throughout the Middle Ages in Western Europe. As the Gregorian calendar ushered in a new year on January 1st, the custom of baking waffles gracefully adapted, evolving into a cherished tradition.
While waffles are a year-round delight in Belgium, certain varieties, like the symbolic lukken, hold a special place during New Year's celebrations. Derived from the Dutch word "geluk" for luck, lukken waffles are meticulously crafted in the region of West Flanders. The intricate process, involving weighing and rolling the dough, transforms waffle-baking into a cherished family activity that endures to this day. Practically every Belgian household boasts an electric waffle iron, a testament to the enduring love affair with these delectable treats.
In the heart of this culinary narrative, Regula Ysewijn, author of "Dark Rye and Honey Cake," unveils not just the recipes but the cultural significance woven into each delectable bite. As we savor the rich heritage of waffles, we find ourselves on a journey that transcends time, from the cobbled streets of Flanders to the bustling fairgrounds of New York—a journey where the humble waffle emerges as a symbol of joy, luck, and the sweet moments that bind generations together.
"Lukken Waffles: A Crispy Tradition Weaving Fortune into Every Bite"
In the 16th and 17th centuries, lukken waffles graced festive tables beyond the confines of New Year's celebrations, offering their delectable presence after meals paired with sweet or spiced wine. It wasn't until 1890 that Jules Destrooper, a visionary baker from Lo, Belgium, reshaped the lukken narrative. Crafting a thinner version known as "lukke" or galettes au beurre (butter crisps), he transformed this once-seasonal delight into a year-round indulgence. Popularizing these buttery crisps throughout Belgium, his legacy transcended borders when, in 1949, his son exported them to the US, where they found a warm reception. In 1969, Destrooper introduced "butter waffles," akin to homemade lukken, a timeless treat that continues to captivate palates today.
Yet, does the key to unlocking good fortune lie in crafting these crispy treasures at home? According to culinary maestro Regula Ysewijn, the answer is a resounding "Of course!" As she fervently exclaims, "they bring luck immediately when people are making them.
Makes 63 small waffles (3 per person)
250g (9oz) unsalted butter2 medium eggs475g (1lb 1oz) caster (superfine) sugar⅛ tsp salt2 tbsp cognac or rum (or water, if you prefer non-alcoholic)500g (1lb 2oz) flourMethod:
Melt the butter in a small saucepan over low heat and allow it to cool.In a large bowl, whisk the eggs with sugar, salt, and cognac. Add the melted butter and combine well. Sift in the flour, knead to a smooth dough, and transfer it to an airtight container. Let it rest overnight in a cool place (not in the fridge).On the following day, shape the dough into ping pong-sized balls (2cm) or fat cigars, depending on your preferred shape.Heat your shallow electric or stovetop waffle iron thoroughly. Bake each waffle for 2-3 minutes or until they achieve a deep golden color. Timing is crucial, differentiating between golden and dark brown. No need to grease the irons, as the dough doesn't stick.Once cooled, store the waffles in an airtight container for up to three weeks.
To craft these waffles, an ice cream cone, shallow electric or stovetop waffle iron is essential. There is no substitute for a waffle iron, and one with interchangeable plates is recommended.
As you embark on this culinary journey, savor the tradition woven into each lukken waffle—a tradition that transforms a simple recipe into a bearer of good fortune, inviting you to partake in the magic of homemade delicacies.
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"Unveiling Culinary Treasures: A Lukken Waffle's Journey"
In concluding this culinary odyssey through the history and artistry of lukken waffles, we find ourselves standing at the crossroads of tradition and innovation. From the 16th-century banquet tables to the modern kitchens of today, the lukken waffle has evolved, captivating hearts and palates along the way.
Jules Destrooper's visionary touch in 1890 transformed a seasonal delight into a year-round sensation, crossing borders to enchant taste buds across the Atlantic. The term "butter waffles" echoes the spirit of homemade lukken, a timeless treat that transcends generations.
Regula Ysewijn, our guide through this delectable narrative, passionately affirms that crafting lukken waffles at home is not just a culinary endeavor but a journey into good fortune. In her words, luck is not just a promise; it is an immediate presence felt as the aroma of these crisp, buttery waffles fills the air.
As we close this chapter, the lukken waffle stands not just as a delightful treat but as a symbol of cultural richness, familial bonds, and the joyous moments that come from savoring traditions passed down through time. So, whether you find yourself in a bustling Belgian fair or your own kitchen, may the making and sharing of lukken waffles continue to bring luck, joy, and a taste of history to your table.