Thank the Dutch for cookies and coleslaw

(The Half Moon sails near the railroad bridge in Poughkeepsie, which will open in October as Walkway Over the Hudson/ Lee Ferris photo)

The Hudson River is a busy waterway this week.

That’s because the flotilla is making its way up the river to Albany, a kickoff to the festivities that are taking place this year to celebrate the quadricentennial of Henry Hudson’s voyage up the river that would later bear his name.

In 1609, Hudson missed the passage to the Orient the Dutch East India Company had sent him on, but that fateful “wrong turn” turned out to be the start of an era of development that would establish what are now the beautiful river towns that make up our Hudson Valley landscape. It also laid the foundation for the Dutch colonization of this area.

(The sloop Clearwater is shown under full sail in the Hudson River off the shore of Rhinecliff/Lee Ferris photo)

If you happen to be in the Hudson Valley this week, you’re in for a treat.

The majestic vessels — the sloop Clearwater, the John J. Harvey, a former Fire Department of New York fireboat, the Onrust, a replica of a 1600s ship, the sloop Woody Guthrie and the Half Moon, a replica of the ship Hudson sailed on his historic journey — are leading a flotilla of some 100 ships on this journey.

What an awesome sight this will be.


Also of historical note is the Poughkeepsie Journal building, a classic Roosevelt-era WPA design built in the 1940s. It sports a weathervane in the likeness of the Half Moon on top of the building spire. That's it, above, in a photo by Karl Rabe.

(The fireboat John J. Harvey blasts water while traveling south on the Hudson River under the old Poughkeepsie railroad bridge/Darryl Bautista photo)

There are many vantage points along the river to watch this historic spectacle.

You can pack a picnic supper today and head over to the Vanderbilt State Historic Site in Hyde Park and dine while watching the fleet float by. The flotilla is expected to arrive between 4 and 6 p.m.

Local restaurants and pubs positioned near the river are also hosting events.

Check out Quad Updates to learn more about all the festivities that will be going on leading up to the opening of Walkway Over the Hudson, Poughkeepsie's old railroad bridge that has been refurbished to become the world’s longest pedestrian walkway at 6,767 feet long and 212 feet high above the Hudson.

So what might all this have to do with food, you might wonder? Dutch food, that is.

“Food, Drink and Celebrations of the Hudson Valley Dutch” (The History Press, 2009) is the latest book by Peter G. Rose, pictured left, a native of the Netherlands who came to the U.S. in the mid-1960s and who now calls the Hudson Valley home.

She is a wealth of information regarding the Dutch, and her new book features many tidbits, facts and recipes that make for an interesting read.
A food writer and syndicated columnist for more than 20 years, Peter is the author of several books on the Dutch influence on the American kitchen.

In “Food, Drink and Celebrations of the Hudson Valley Dutch” you’ll find tidbits such as the American word for “cookies” comes from the Dutch slang for “koeckjens,” or “koekies,” which were introduced in the Hudson Valley and traded with the Native Americans for beaver skins.

We can also thank the Dutch for doughnuts, waffles, pretzels and coleslaw, some of my favorite foods.

Here are a couple of recipes from Peter’s book that show the simplicity, and sturdiness, of 17th-century cuisine. I especially like the sound of the Ginger Beer recipe and, of course, a cookie recipe to honor our Dutch settlers.

You can find “Food, Drink and Celebrations of the Hudson Valley Dutch” at local booksellers, online and the History Press Web site at www.historypress.net.

(Ginger Beer makes a refreshing cocktail for summer/Gannett News Service photo)

Ginger Beer

1. 1 cup minced fresh ginger (about ½ pound)
2. 1 quart boiling water
3. Juice of 2 lemons
4. 31/2 cups pineapple juice
5. Generous dash of freshly grated nutmeg
6. Sugar to taste
   

• In a quart jar, combine ginger and water and steep for three hours.
• Strain liquid into a large pitcher; add the lemon and pineapple juices.
• Stir in the nutmeg.
• Taste and add sugar as necessary.
• Serve over ice cubes.

The ginger beer is also very good as a cocktail. For every 8 ounces of ginger beer add 11/2 ounces of light rum. A great drink for a hot summer’s day!

Source: “Food, Drink and Celebrations of the Hudson Valley Dutch,” by Peter G. Rose.

(Orange zest flavors these traditional Dutch cookies)

Mrs. Lefferts’ New Year’s Cakes

(Thin Caraway- and Orange-Flavored Cookies)

1. 4 cups all-purpose flour, sifted
2. 1 cup light brown sugar, packed
3. ½ teaspoon salt
4. 8 tablespoons (1 stick) butter
5. 1 egg, lightly beaten
6. ½ cup milk, plus more if needed
7. 1 tablespoon caraway seed, crushed somewhat with a rolling pin to release flavor
8. Grated zest of 1 orange
   

• Sift all dry ingredients into a large bowl. If sifting the sugar is problematic, rub it between your hands to make sure no lumps remain.
• Use a dough blender or two knives to cut in the butter until the mixture looks like coarse meal.
• In a small bowl or measuring cup, beat the egg and milk, pour into the flour/butter mixture and add the seeds and zest.
• If the dough seems too stiff, add a little more milk, a tablespoon at a time.
• Knead the dough until it comes together; wrap and cool for one hour or overnight.
• Preheat the oven to 300 degrees.
• Lightly flour a counter or board.
• Divide the dough into three parts (it is easier to roll out in small portions, one at a time) and roll each part as thin as possible.
• Cut out with small cookie cutters or cut the rolled dough into small diamond shapes.
• Transfer to a buttered baking sheet and bake until pale brown and crisp, about 30 minutes.

Yield: at least six dozen, depending on size.

Source: “Food, Drink and Celebrations of the Hudson Valley Dutch,” by Peter G. Rose.