Dutch Artisan Recipes

Simple Ideas & Easy Recipes To Enjoy Our Organic Dutch Apple Stroop*

Our Organic Dutch Apple Stroop doesn’t just add a delicious new flavor to many foods and recipes, it also provides added nutrition. Below you will find many ideas and recipes to enjoy our Organic Dutch Apple Stroop.

*Use our Original or Extra Tart Apple Stroop as you prefer. When we recommend one over the other, we have indicated it.
* For more ideas, recipes, and pictures of recipes, like us on Facebook.

Breakfast

  • Spread on warm buttered toast, bread, croissant, scone or breakfast cracker similar to how you would enjoy a jam
  • Spread on toast with peanut butter
  • Spread on a pancake (see recipe for Dutch pancakes below) or waffle
  • Mix in yogurt or oatmeal
  • Spread on warm buttered brioche or toast with sliced bananas and roasted hazelnuts
  • Melt in a pan while stirring on low heat and serve over French toast and/or bacon (Original Flavor recommended)

Lunch

  • Spread on a slice of bread or a bagel with soft goat cheese, cream cheese, brie cheese, Boursin cheese or simply butter
  • Spread on buttered bread with old gouda cheese or other cheese of your choice
  • Spread on a peanut butter sandwich
  • Spread on a prosciutto sandwich with or without cheese
  • Add to your favorite balsamic vinaigrette salad dressing or melt in the pan and pour warm over a goat cheese salad (see recipe below – Original Flavor recommended).

Hors d’oeuvre

  • Spread on crackers with some soft goat cheese or another soft spreadable cheese of your choice (add little pieces of fried bacon if you like to be decadent)
  • Spread on crackers and add a rolled up slice of prosciutto ham cut in the size of the cracker
  • Serve in a small cup with your cheese platter. It is delicious paired with all kinds of cheeses my favorites being Goat Cheese, Camembert Cheese, Dutch Gouda Cheese and Saint Paulin Cheese. The Original is also delicious with some Blue Cheese or other strong cheeses

Dinner

  • Use as meat or tempeh sauce (see recipes below)
  • Use as a meat or tempeh rub
  • Enjoy with Brussels Sprouts and Bacon (see recipe below)
  • Add to a beef stew (see recipe for “Limburgse beef stew” below)
  • Add to your favorite chili con carne recipe to give it a sweet-n-tart flavor

Dessert

  • Melt in a pan while stirring on low heat and serve over:
    – Vanilla or cheesecake ice-cream
    – Cheesecake or poundcake
  • Serve in a small cup with your cheese platter. It is delicious paired with all kinds of cheeses my favorites being Goat Cheese, Camembert Cheese, Dutch Gouda Cheese and Saint Paulin Cheese. The Original is also delicious with some Blue Cheese or other pungent cheese that you like

Snack

  • Serve in a small cup and use for dipping sliced apples, pieces of cheese, celery, crackers or whole wheat pretzels
  • Slice banana in small pieces and spread a little bit of on each piece
  • Spread on rice-crackers with or without some butter or peanut butter

Easy Recipes

Oma’s (Grandma’s) Organic Dutch Apple Stroop Chicken Breast or Tempeh Sauce

This is the easiest sauce ever and my son’s favorite

Ingredients:

  • 6 tablespoons of Organic Dutch Apple Stroop (Original Flavor recommended)

Directions:
 Melt the Organic Dutch Apple Stroop on low heat in a frying pan. Once completely melted, serve over fried chicken breast or tempeh (Barry’s Tempeh being my favorite) with brown rice and simmered collard greens or kale on the side.

4-6 serving

Traditional Organic Dutch Apple Stroop Sauce

Delicious over steak, pork, chicken or tempeh

Ingredients:

  • 1 ¾ cup milk
  • 2 tablespoons butter
  • 4 tablespoons flour
  • 6 1/2 tablespoons Organic Dutch Apple Strop (Original Flavor recommended)

Directions:
 Melt the butter in a sauce or frying pan and add flour while stirring until you have a smooth mixture of both ingredients. Continue to stir and add cold milk gradually. Each time let it cook for a little bit before you add some more milk. When all milk has been included, add the Organic Dutch Apple Stroop and stir until all the stroop is melted. Serve over steak, pork, chicken or tempeh.

6 servings

Meatballs with Organic Dutch Apple Stroop and Onions Sauce

Ingredients:

  • 14 oz of ground beef
  • 3 onions
  • 1 egg
  • 1 clove of garlig
  • 1 slice of old/toasted bread or 3 tablespoons of breadcrumbs
  • 1 table spoon mustard
  • 1 cup organic apple juice
  • 5 -6 tablespoons Organic Dutch Apple Stroop
  • salt and pepper to taste

Directions: Chop 1 onion and 1 clove of garlic in very small pieces. Grate 1 slice of toasted bread or use 3 tablespoons of breadcrumbs. Mix the egg with the ground beef, breadcrumbs, chopped onion, mustard and 1-2 tablespoon of Organic Dutch Apple Stroop. Add salt & pepper. Make meatballs slightly larger than a golf ball. Coat a large sauté pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides for about 10 minutes until they are cooked all the way through.

Peel remaining two onions and cut to obtain half rings. Take the meatballs out of the pan and add half-ring onions to the frying pan and fry onions for about 4 minutes on medium heat. Then add the apple juice and 4-5 tablespoons of Apple Stroop to the frying pan until the Apple Stroop is completely melted.  Add the meatballs back to the frying pan and let them simmer for another 4 minutes. Serve with mashed potatos and broccoli or spinach on the side.

4 Servings  

Salad With Goat Cheese, Beef Jerky & Warm Organic Dutch Apple Stroop Dressing

Ingredients:

  • 8-10 cups of arugula salad or mixed organic baby greens
  • ½ cup of crumbled goat cheese
  • 3/4 cup candied walnuts or any other nut that you like
  • 1 apple, cored and sliced thin
  • 2 oz beef jerky cut in little pieces (my favorite is Field Trip’s honey and spice #11 beef jerky)
  • ½ cup of raisins

 Dressing:

  • 3-4 tablespoons of Organic Dutch Apple Stroop
  • 1/2 cup extra virgin olive oil
  • 4 tablespoons balsamic vinegar
  • freshly ground black pepper, to taste

Directions: Place all the ingredients for the salad, except the raisins, into a large bowl and mix together.

Place raisins in a frying pan on medium heat and keep stirring until all raisins are puffed. Then mix raisins with the salad mix.

To make the dressing, mix ¼ cup of extra virgin olive oil with 4 tablespoons of balsamic vinegar and add pepper to taste. Pour this over the salad and mix.

When finished, add 3 tablespoons of Organic Dutch Apple Stroop to a sauce pan and stir over low heat until all the stroop is melted. Then pour immediately over the salad.

6 servings 

Dutch Pancakes With Organic Dutch Apple Stroop

Ingredients:

  • 2 cups self-raising flour
  • 1 organic egg
  • 3 cups milk
  • 1 teaspoon salt (less if you prefer to eat less salt)
  •  butter

Condiment:

  • 1-2 teaspoons of Organic Dutch Apple Stroop per pancake (Original Flavor recommended)

Directions: Beat one egg with 1 teaspoon salt in a bowl until it is smooth. Then add the 2 cups of self-raising flour to the egg and start mixing it while gradually pouring in as much of the milk until all the self-raising flour is mixed in and until it becomes a smooth batter. Then continue to mix while adding the remainder of the milk in the bowl. Before using the batter it should be completely smooth with no clumps.

Take a 12-inch frying pan and add butter. Once butter is melted and covering the entire pan, add large spoon of batter until the entire bottom of the frying pan is covered. Bake on medium heat until top is dry. Then flip the pancake over until top is has a few golden brown spots. Slide out of pan onto plate and cover with clean kitchen towel to keep warm or place in the oven on low heat until you finish making the other 9 pancakes.

Serve each pancake with 1-2 teaspoons of Organic Dutch Apple Stroop spread out over the top.

Tip: To prevent the little ones from making a mess, after having added the Organic Dutch Apple Stroop, roll up the pancake and slice in little pieces.

10 pancakes

Limburgse* Beef Stew

* Limburg is the province of Holland where our Organic Dutch Apple Stroop comes from

Ingredients:

  • 2 pounds of stew beef
  • butter or oil
  • 2-3 tbs of Organic Dutch Apple Stroop (Original Flavor recommended)
  • 3/4 cup brown sugar (optional)
  • pepper and salt to taste

Marinade:

  • 2 cups of water
  • 2 cups of natural vinegar (yellow type)
  • 2 cloves
  • 2 bay leaves
  • 2 cups of onions sliced in rings

Sauce binder:

  • To create brown roux: ¼ cup of butter, ¼ cup of flour
  • Sauce binder of your choice

Directions: Mix all the ingredients for the marinade together and pour over the stew beef. Let the stew beef sit in the marinade in the fridge for 24 hours.

Then bake the stew beef with ample butter or oil in a pan so that it is seared on the outside.

Then put the baked stew beef together with the marinade, including the onion rings, in a large heavy pot and let it simmer on the stove at low heat for 2-3 hours (or longer depending on your preference). Add 2-3 tbs of Organic Dutch Apple Stroop to the beef stew and ¾ of a cup of brown sugar (the latter is optional).

Add sauce binder of your choice or add brown roux, which is made by melting ¼ cup of butter in a pan and adding ¼ cup of flour gradually while mixing until the mixture is golden brown.

Add pepper and salt to taste.

Serves 6-8

Brussels Sprouts with Bacon and Organic Dutch Apple Stroop (Original)

Ingredients:

  • 1.5 pounds of Brussels sprouts
  • 2 tablespoons of olive oil
  • pepper and salt to taste
  • 4 bacon slices sliced in 1 inch pieces
  • 4 tablespoons Organic Dutch Apple Stroop (Original Flavor recommended)

Directions:
 Preheat the oven to 400°F. Cut off the ends and remove old and browned outer leaves from the Brussels sprouts. Then cut the sprouts in half and toss them with pepper and salt and 2 tablespoons of olive oil. Then place them on a foil lined baking sheet, making sure to keep everything in one layer. The sprouts take about 30 to 35 minutes to roast, so make sure you check every 10 minutes to see if they need to be rotated or flipped.

While the Brussels Sprouts are in the oven, fry the bacon in a frying pan on medium heat. Once bacon is crisp, add  4 tablespoons of Organic Dutch Apple Stroop and keep stirring on a small flame with the bacon until the Apple Stroop is completely melted. Then mix the Apple Stroop with the bacon with the Brussels Sprouts and serve warm with either brown rice or mashed potatoes.

4-6 servings

Fun Fact: Did you know that Holland is the biggest beer exporter in the world?