Ginger Boles
Gerard de Noord
boles or ginger bolus. It's a Jewish recipe for a ginger scone made with
flower, yeast, sugar, ginger and ginger juice. The bole is called
gemberbolus in Dutch and as far as I've tasted, the best are made by
Theeboom in Amsterdam. I did find texts from people that compared Dutch
ginger boles to those in New York, so there must be recipes. Maybe I've got
the Yiddish/English name all wrong.
Regards,
Gerard
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rec.food.cuisine.jewish recipe archives
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Joe Slater
>Looked everywhere on the internet but couldn't find a good recipe for ginger
>boles or ginger bolus.
Could teh English name be "ginger balls"? Here's a page with a reciple
for them:
http://members.aol.com/sbmerk/wardrecipes3.html
Incidentally, you'd be amazed at some of the other pages an Internet
search found.
jds
--
And now kind friends, what I have wrote,
I hope you will pass o'er,
And not criticize, as some have done,
Hitherto herebefore. (Julia Moore, "The Author's Early Life")
The Old Bear
>From: "Gerard de Noord" <gerard.de.no...@wanadoo.fr>
>Newsgroups: rec.food.cuisine.jewish
>Subject: Ginger Boles
>Date: Tue, 27 Feb 2001 17:34:12 CST
>Organization: XS4ALL Internet BV
>Lines: 18
>
>Looked everywhere on the internet but couldn't find a good recipe for ginger
>boles or ginger bolus. It's a Jewish recipe for a ginger scone made with
>flower, yeast, sugar, ginger and ginger juice. The bole is called
>gemberbolus in Dutch and as far as I've tasted, the best are made by
>Theeboom in Amsterdam. I did find texts from people that compared Dutch
>ginger boles to those in New York, so there must be recipes. Maybe I've got
>the Yiddish/English name all wrong.
>
>Regards,
>Gerard
I'm not exactly sure what you're describing, but here is a recipe for
ginger scones:
Dutch Almond-Ginger-Pear Scones
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup butter, cut into 8 or 10 chunks
3/4 cup dried pears, diced
1/2 cup slivered almonds, toasted [see note]
1/3 cup candied ginger, chopped
2/3 cup buttermilk
1 egg, beaten, for tops
additional sugar, for tops
Heat oven to 425 degrees F. In large bowl mix flour, sugar, baking
powder, ground ginger, baking soda and salt. Cut in butter with
pastry blender or two knives until mixture resembles coarse crumbs.
Add the pears, 1/3 cup of the almonds and the candied ginger; toss.
Mix in buttermilk just to blend. Gather into a ball and gently
knead 3 or 4 times on a lightly floured surface. Pat or roll out
3/4 inch thick. Cut out circles with 2 1/2- to 3-inch round cutter,
re-rolling scraps as needed. Place on baking sheet, spacing apart.
Brush tops with egg, sprinkle with remaining almonds, dividing
equally, and sprinkle with sugar. Bake in center of oven 12 to 15
minutes until springy to the touch and lightly browned. Remove to
rack to cool. Serve warm or at room temperature.
Note: To toast almonds, spread in an ungreased baking pan. Place
in 350-degree F oven and bake 5 to 10 minutes or until almonds are
light brown; stir once or twice to assure even browning. Note that
almonds will continue to brown slightly after removing from oven.
Makes 12 scones
My great-great-grandparents came to the U.S. from Holland by way of
the UK. My mother had many memories of Dutch cookies (biscuits) and
other confections using honey and almonds, etc. Unfortunately, most
of these were made by other members of the community and the few of
the recipes made it into our family archives. (As you may surmise,
my mother was not the most dedicated of cooks. She much preferred
the eating part to the cooking part.)
The above recipe is not from our family but is very much in the
style of the few hand-written recipes and yellowed newspaper clippings
which I have.
Hope this helps.
Cheers,
The Old Bear
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... and with a resounding splash, Noah sent forth from the ark a Dov ...
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Gerard de Noord
candied ginger.
Incidentally, you'd be even more amazed of almost all pages produced by a
Dutch search for bolus, also meaning turd in the Netherlands.
"Joe Slater" <joeDEL...@yoyo.cc.monash.edu.au> wrote in message
news:g8po9tk20bodnckkk...@4ax.com...
Gerard de Noord
scone, because I'm starting to believe this is a Dutch recipe. The original
gemberbolus contains no almonds and pears, just candied ginger. I think it
contains yeast but that might as wel be baking soda and baking powder.
Thank you for this recipe anyway,
Gerard
"The Old Bear" <old...@arctos.com> wrote in message
news:oldbear.80...@arctos.com...
Jessica
<gerard.de.no...@wanadoo.fr> wrote:
>Ginger scone might be the American name for gemberbolus, even Dutch ginger
>scone, because I'm starting to believe this is a Dutch recipe. The original
>gemberbolus contains no almonds and pears, just candied ginger. I think it
>contains yeast but that might as wel be baking soda and baking powder.
>
>Thank you for this recipe anyway,
>Gerard
Gerard, you can find a recipe for Gemberboles (plural) in
Polak & Polak, Recepten uit de Joodse keuken (Amsterdam, 1996)
Gemberboles contain yeast, no baking powder.
It's quite a long recipe, but if anyone is interested I will translate
it and post it here.
In the Dutch province Zeeland there is also a pastry called Bolus, but
it's different from the Gember Bolus. I did some research on it, and
found that the word Bolus in Gember Bolus has derrived from the
Sephardic word Bollo ( H. Beem - Resten van een taal - het
woordenboekje van het Nederlandse Jiddisch - uitg. NIK Amsterdam
1992). Maybe that will give someone a clue to the American name.
greetings,
Jessica
--
http://people.zeelandnet.nl/lindekam/bolusgekte.htm
The Old Bear
>From: Jessica <jes...@DITVERWIJDERENbart.nl>
>Newsgroups: rec.food.cuisine.jewish
>Subject: Re: Ginger Boles
>Organization: Sjat Wat!
>Date: Tue, 6 Mar 2001 06:41:08 CST
>Lines: 39
>
>On Sat, 3 Mar 2001 21:03:34 CST, "Gerard de Noord" wrote:
>>
>>Ginger scone might be the American name for gemberbolus, even Dutch ginger
>>scone, because I'm starting to believe this is a Dutch recipe. The original
>>gemberbolus contains no almonds and pears, just candied ginger. I think it
>>contains yeast but that might as wel be baking soda and baking powder.
>
>Gerard, you can find a recipe for Gemberboles (plural) in
>Polak & Polak, Recepten uit de Joodse keuken (Amsterdam, 1996)
>Gemberboles contain yeast, no baking powder.
>
>It's quite a long recipe, but if anyone is interested I will translate
>it and post it here.
>
>In the Dutch province Zeeland there is also a pastry called Bolus, but
>it's different from the Gember Bolus. I did some research on it, and
>found that the word Bolus in Gember Bolus has derrived from the
>Sephardic word Bollo ( H. Beem - Resten van een taal - het
>woordenboekje van het Nederlandse Jiddisch - uitg. NIK Amsterdam
>1992). Maybe that will give someone a clue to the American name.
Jessica:
If it is not too much trouble, I would enjoy seeing what this recipe
is all about. Gerard has stirred up my curiosity.
Thanks.
The Old Bear
- ------------------------------------------------------------------------ -
... and with a resounding splash, Noah sent forth from the ark a Dov ...
- ------------------------------------------------------------------------ -
____________________________________________________
Gerard de Noord
Very informative but unfortunaly no recipes. I'm from Amsterdam but live in
France now so it might take ages to get hold of the book you mentioned. I
was pleased to read that your favourite boles are those from Theeboom's too.
Regards,
Gerard
"Jessica" <jes...@DITVERWIJDERENbart.nl> wrote in message
news:hbc9at0ke735mk7ok...@4ax.com...
NANCY L BERRY
--Nancy Berry--
San Francisco
Dutch Ginger Slice
This very fine recipe hails from a wonderful Uncle in Tasmania. A grand old
gentleman, George loved to cook every day, making bread for himself and his
neighbours. Try and make it one or two days ahead of serving as the ginger
will mellow and all the flavours blend together over this time. Ingredients
2 cups flour
1 tsp baking powder
1/2 tsp salt
3/4 cup caster sugar
1 cup finely chopped crystallised ginger
1 cup soft unsalted butter
1 egg
little extra caster sugar
Method
1. Sift the flour, baking powder, salt and sugar into a bowl. Stir in 3/4 of
the ginger.
2. Add the softened butter and mix with a wooden spoon to form a soft dough.
Beat in the egg.
3. Press into a well greased, floured and lined 23 cm round cake tin and
sprinkle the remaining ginger on top.
4. Bake at 180 degrees Celsius for 40 minutes. Cool in the tin for 10
minutes before turning out onto a cake rack to cool.
5. Dust with extra caster sugar and cut into wedges - You can make the size
of the wedge to your own liking.
6. Store in an airtight container.
Cook's Tip
Use vanilla caster sugar to increase the flavour of this recipe. To make
vanilla caster sugar place one vanilla pod into a jar of caster sugar. The
longer the sugar is in contact with the vanilla pod, the more intense the
flavour. Keep replenishing the sugar as you use it.
"Gerard de Noord" <gerard.de.no...@wanadoo.fr> wrote in message
news:97hc2v$gmq$2...@news1.xs4all.nl...