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Siroperie Meurens
Siroperie Meurens is a Belgium, Belgian family-owned company known for making "Le Vrai Sirop de Liège", a traditional Belgian treat resembling apple butter made of local apples, pears and dates. It is the best known sirop de Liège manufacturer, selling its products under the trademark Vrai Sirop de Liège/Echte Luikse Siroop. Created in 1902 by Clement Meurens in Aubel, Belgium, Sirop Meurens is an ancestral recipe of a spreadable fruit paste, similar to marmelade or Quince paste. It takes 4 pounds of fruits to make 1 pound of ''Sirop''. Main ingredients are apples, pears and dates. No sugar is added in the refined form but from the abundant local source of sugar beets. Trademarked in 1947, ''Sirop de Liege'' is usually served on bread as a ''tartine'' or open sandwich, and makes a great a pairing with the regional pungent ''Fromage de Herve'' or Herve Cheese it is also use as a base for meatball sauce Boulets à la Liégeoise or pancake sauce boûkète or lacquemant. Today ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aubel - Stassen En Sirop De Liège - Belgium
Aubel (; ) is a municipality of Wallonia located in the province of Liège, Belgium. On 1 January 2006 the municipality had 4,082 inhabitants. The total area is 18.83 km2, giving a population density of 217 inhabitants per km2. The Val-Dieu Abbey is located in the municipality, as is the Siroperie Meurens maker of sirop de Liège. Market Aubel is famous for its regional products, these include: cheese, syrup, cider and beer. The market is active on Tuesdays and Sundays. It was very famous in the past and has been continually active since 1630. In the past, people came from far away to sell and buy products. Especially the cheese from Aubel is very famous. It is protected as a Herve cheese by a European qualification. Twin/Sister Towns * Vernantes, France Gallery File:Aubel Val Dieu 050623 (2).JPG, Val-Dieu Abbey Val-Dieu Abbey is a former Cistercian monastery in Wallonia in the Berwinne valley near Aubel in the Pays de Herve ( province of Liège, Belgium). H ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Praline With Sirop De Liege , chocolates with a soft filling.
{{disambiguation ...
Praline can refer to * Praline (nut confection), a confection of nuts and sugar commonly made with sugar, corn syrup, milk, butter, and nut halves. * Chocolate praline A praline ( ), also known as Belgian chocolate, Belgian chocolate fondant or chocolate bonbon, is a case of chocolate (if from Belgium usually a quality, branded lower-melting point Belgian chocolate) filled with a soft centre. Neuhaus (chocola ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Belgium
Belgium, officially the Kingdom of Belgium, is a country in Northwestern Europe. Situated in a coastal lowland region known as the Low Countries, it is bordered by the Netherlands to the north, Germany to the east, Luxembourg to the southeast, France to the south, and the North Sea to the west. Belgium covers an area of and has a population of more than 11.8 million; its population density of ranks List of countries and dependencies by population density, 22nd in the world and Area and population of European countries, sixth in Europe. The capital and Metropolitan areas in Belgium, largest metropolitan region is City of Brussels, Brussels; other major cities are Antwerp, Ghent, Charleroi, Liège, Bruges, Namur, and Leuven. Belgium is a parliamentary system, parliamentary constitutional monarchy with a complex Federation, federal system structured on regional and linguistic grounds. The country is divided into three highly autonomous Communities, regions and language areas o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sirop De Liège
(french language, French for ''Liège Province, Liège syrup'', in Flemish dialects, Flemish) is a Belgium, Belgian jam or jelly-like spread (food), spread. Apple and pear are principally used, often with Date (fruit), dates: other fruit such as apricot can be used as well. Sugar and other sweeteners are not normally needed. Cored fruit is cooked slowly until it falls apart, releasing the pectin from the skin. The compote is then pushed through a , removing the skin, and breaking the fruit into mush. It is then Reduction (cooking), reduced by slow cooking over several hours until the pectin sets, in the same way jam is, then tested by dropping a test piece into cold water. Typically, of fruit produce of syrup. The slow cooking process is essential; one guide says that cooking down should take about 10 hours. , as its name would suggest, comes from the Liège region of Belgium, which roughly corresponds to the modern Liège Province. Many syrup makers were historically found ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apple Butter
Apple butter (Dutch: appelstroop) is a highly concentrated form of apple sauce produced by long, slow cooking of apples with apple juice or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown. The concentration of sugar gives apple butter a much longer shelf life as a preserve than apple sauce. Background The roots of apple butter lie in Limburg (Belgium and the Netherlands) and Rhineland (Germany), conceived during the Middle Ages, when the first monasteries (with large orchards) appeared. The production of the butter was a perfect way to conserve part of the fruit production of the monasteries in that region, at a time when almost every village had its own apple-butter producers. The production of apple butter was also a popular way of using apples in colonial America, well into the 19th century. The product contains no actual dairy butter; the term ''butter'' refers only to the butter-like thick, soft consistency, and apple but ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aubel
Aubel (; ) is a municipality of Wallonia located in the province of Liège, Belgium. On 1 January 2006 the municipality had 4,082 inhabitants. The total area is 18.83 km2, giving a population density of 217 inhabitants per km2. The Val-Dieu Abbey is located in the municipality, as is the Siroperie Meurens maker of sirop de Liège. Market Aubel is famous for its regional products, these include: cheese, syrup, cider and beer. The market is active on Tuesdays and Sundays. It was very famous in the past and has been continually active since 1630. In the past, people came from far away to sell and buy products. Especially the cheese from Aubel is very famous. It is protected as a Herve cheese by a European qualification. Twin/Sister Towns * Vernantes, France Gallery File:Aubel Val Dieu 050623 (2).JPG, Val-Dieu Abbey Val-Dieu Abbey is a former Cistercian monastery in Wallonia in the Berwinne valley near Aubel in the Pays de Herve ( province of Liège, Belgium). ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Open Sandwich
An open sandwich, also known as an open-face/open-faced sandwich, bread baser, bread platter or tartine, consists of a single slice of bread or toast with one or more food items on top. It has half the number of slices of bread compared to a typical closed sandwich and has ''toppings'' rather than ''fillings''. History During the start of the Middle Ages, thin slabs of coarse bread called "trenches" (late 15th century English) or, in its French derivative, " trenchers", were used as plates. At the end of the meal, the food-soaked trencher was eaten by the diner (from which the expression "trencherman" may come), or perhaps fed to a dog or saved for beggars. Trenchers were as much the harbingers of open-face sandwichesWhat's Cooking America ''Sandwiches, History of Sandwiches''. February 2, 2007. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Herve Cheese
Herve (; ; ) is a city and municipality of Wallonia located in the province of Liège, Belgium. On January 1, 2018 Herve had a total population of 17,598. The total area is which gives a population density of . It is famed for its Herve cheese. Municipal merger Since January 1, 1977, the municipality consists of the following districts: , , , , , Herve, and Xhendelesse. Herve is currently constituted of 11 villages: Battice, Bolland, Bruyères, Chaineux, Charneux, Grand-Rechain, Herve, José, Julémont, Manaihant, Xhendelesse. There are a number of smaller villages in the Herve region, such as Hacboister (district of Bolland). Architecture * ''The Church of St John the Baptist'': built in the 17th century. The tower, with a height of , dates back to the 13th century. The bell tower is a distinctively crooked spire, in order to offer better resistance to the wind. The church was classed as a historic monument in 1934. * '' Château de Bolland'': a mediaeval château ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boulets à La Liégeoise
The ''boulet à la liégeoise'' (; or more regionally called ''boulet sauce lapin'', ''boulet (sauce) chasseur'', or ''Boulets'') is a Belgian cuisine, Belgian dish made from balls of mixed minced pork and beef in a sauce containing Liège syrup. As its name indicates, the dish comes from the city of Liège in Wallonia. Description As with most regional recipes, each cook will have a slightly different variation on how to make the dish. Traditionally, ''boulet à la liégeoise'' consists of one or two big meatballs (the size of the ball allows one to differentiate a ''boulet'' from the smaller ''boulette''), made from pork and veal or pork and beef Ground meat, minced meat, bread crumbs, onions and parsley. The balls are then cooked in a pan until golden brown before lowering the heat and letting the meat simmer in a sauce made from onions, vinegar, brown sugar, Liège syrup and Corinthian raisins. The sauce is called ''sauce lapin'' (literally "rabbit sauce"), not because of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boûkète
A boûkète ( Walloon; also spelled ''bouquette'' in French) is a type of Belgian pancake made with buckwheat flour, pan-fried in lard and frequently embellished with raisins. Boûkètes may be eaten hot or cold, garnished with a local brown sugar known as ''cassonade'' or with sirop de Liège. The name derives from the Dutch-language word ''boekweit'' ("buckwheat") and is attested with that meaning in the early 17th century, before being used to refer to the pancake itself: a usage first recorded in 1743. The original name for pancake in Wallonia is "vôte", but now boûkète is used to describe this specific type of pancake. ''Bo(u)quettes'' were first introduced to the city of Liège in the 18th century, imported by the court of the Prince-Bishops from the County of Loon and the district around Tongeren in Flanders. By the end of the 19th century the pancakes had become a Liège speciality. Boûkètes are traditionally eaten accompanied by mulled wine during the Christmas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lacquemant
A lacquemant is a culinary specialty from the region of Liège, although it was created by Désiré Smidts at the Antwerp Fair, called Sinksenfoor (“Sinksen” is Pentecost in the Antwerpian dialect) where it is still eaten a lot. It is commonly eaten during the October fair in Liège. It is a thin wafer, made from wheat, cut in two horizontally, filled and coated with sugar candy syrup flavoured with orange blossom. Making Make a consistent dough with the ingredients and let it rise twice. Make pieces of dough of 20 gr and press it out to 10 cm. Bake it in a waffle iron for thin waffles. Cut it immediately and horizontally then fill it with syrup. Consumption A lacquemant can be sold individually. Then, it is served in a cone whose lower part was folded in order to collect the syrup. However, lacquemants are more often sold by boxes of 6. It can be savored at home after being reheated a little in the microwave if it needs to. See also * Belgian waffle In English-speaking ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
