Holland Rabbit in Dutch, Advocaat and Oliebollen

Atlant Media

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00:00Foodland, Christmas and New Year Feasts

00:30Rabbit in Dutch, Oliebelin, Advokat

00:34As in many countries, Christmas in the Netherlands is traditionally celebrated for two days, on December 25th and 26th.

00:43In the evening, the whole family gathers at the festive table and exchanges with gifts.

00:49One of the traditional gifts is a tulip bulb wrapped in a ribbon.

00:53Bulb is considered as a symbol of all the good and is a symbol of a new life.

01:00It stands to mention that Dutch food is very simple and very caloric.

01:06Cut the rabbit and cut into small pieces.

01:28Music

01:30Music

01:32Music

01:34Music

01:36Music

01:38Music

01:40Music

01:50Music

01:52Music

01:54After allowing the pot to heat up somewhat, add a couple tablespoons of olive oil and the chopped bacon.

02:20Saute for a few minutes until the bacon is starting to brown and throw off its fat.

02:26Music

02:28Season the rabbit on all surfaces with salt and pepper.

02:58Add the rabbit and cook briefly on each side to brown all the surfaces.

03:03Remove to a plate and hold.

03:05Add the onion,

03:35leek, celery, and any other aromatic vegetables you want to include and stir.

04:05Saute until the onions soften and turn translucent, but before they change color.

04:14Add back the rabbit, along with any juices which have accumulated.

04:37Add the bay leaf and a few sprigs of fresh thyme.

04:44Pour over the stalk just to partially cover the rabbit. Season well with salt and pepper. Cover.

04:52Let sit to slowly braise. Occasionally check to stir and adjust the heat as needed to maintain a light boil.

04:59After a while, flip the rabbit. Continue to braise until the meat is tender and starting to fall off the bone.

05:07This varies considerably depending on the heat of your fire, the type of meat, and the size of the rabbit or poultry.

05:14This varies considerably depending on the heat of your fire, the type of meat, and the size of the rabbit or poultry.

05:21Let's go.

05:22Let's go.

05:23Let's go.

05:24Let's go.

05:25Let's go.

05:26Let's go.

05:30Let's go.

05:40Let's go.

05:45Let's go.

05:50Let's go.

05:54Remove from the heat and let rest a few minutes before serving.

06:10Be sure to spoon over some of the juices and vegetables on each plate.

06:17Aliebulin or donuts.

06:19This is a typical kind of baking, which is served at the table in the New Year's Eve.

06:25These donuts are mainly accepted to eat during the farewell of the old year and meeting the

06:30new year.

06:41In a small bowl, mix one teaspoon white sugar into half cup or 120 milliliters of lukewarm

06:49water.

06:50Sprinkle the yeast on top and allow to stand for 10 minutes.

06:54If the yeast doesn't bubble, discard and buy new yeast as it means the yeast is no longer

06:59active.

07:00Stir to combine.

07:07Mix together the flour and 1 fourth cup or 50 grams of white sugar in a large bowl and

07:14make a well in the middle.

07:16Add the eggs as well as the yeast mixture.

07:21Warm up the milk in the microwave.

07:23It should be lukewarm.

07:25Add half of the milk to the well in the flour and mix until all ingredients are combined.

07:31Add the rest of the milk and whisk until smooth.

07:35Cover the bowl with a damp dish towel and allow to rise in a warm area for about 1 hour.

07:41Once the dough has doubled, stir in the salt.

07:44Fry and serve the aliabalin.

07:53Heat the oil in a large, deep pan or in a deep fryer.

07:58To check whether the oil is at the right temperature, stand the handle of a wooden spoon in the oil.

08:04If little bubbles form around it, the oil is ready.

08:08You will need 2 tablespoons to form and handle the dough, as well as a slotted spoon to remove

08:14the aliabalin from the hot oil.

08:17Quickly dip the 2 tablespoons into the oil and form small balls of the dough with the

08:22oiled teaspoons, carefully scraping and dropping the dough into the hot oil.

08:28The aliabalin will sink to the bottom of the pan and then pop right back up.

08:33You should be able to fry at least 6 at a time, but don't crowd the pan.

08:38See tips below.

08:40Fry until golden brown on both sides, carefully flipping when required.

08:46Lay on a tray lined with paper towels.

09:01Sieve confectioner's sugar over the aliabalin, as well as a dusting of ground cinnamon and

09:07serve warm.

09:12The Dutch version of mulled wine usually contains anise, nutmeg and cinnamon, as well as lemon

09:19and orange slices, although in general, for my liking, it differs little from other European

09:26variants.

09:46Beat the egg yolks, salt and sugar until the mixture is thickened.

10:07Slowly trickle in the brandy or cognac, but keep beating until it is well blended.

10:30Pour the mixture into a saucepan and warm over a low heat, continuously whisking.

10:57It is important to be patient.

11:02The advocat is ready when it's nicely thickened and hot, but not boiling.

11:07If it boils, the alcohol will evaporate and you'll lose a lot of the flavor and half the

11:12fun.

11:17When the mix is thickened and very hot, remove the saucepan from the heat and whisk in the

11:22vanilla extract.

11:29Allow the advocat to cool and then place in the refrigerator until you're ready to serve

11:34in glasses or cups.

11:36Top with whipped cream and a bit of cocoa powder to serve in the traditional manner.

11:41Or just served with whipped cream or plain.

11:48Even if you would have a couple of options, you would be lowest.

11:52You can get a little bit of a bit when it's in your ear.

11:55What do you recommend?

11:57You can get a little bit of a blend of water.

11:59It is good that you should be eating.

12:02With the soft water, you can get a little bit of a blend of water.

12:08By the way, you can get a little bit of water.

12:10You can see that you can get a little bit of water.

12:45Foodland, Christmas and New Year feasts.

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