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Salt potatoes are a staple of cookouts and barbeques in the Syracuse area. They are typically found alongside Hotdogs, Hamburgers, steamed clams and, corn on the cob.

Recipe ===

Makes: 6-8 servings or roughly 2000 grams total

Ingredients

3 Liters of water (plus more for washing)

2 Kilograms of whole Baby potatoes

250 grams of salt

As desired butter or margarine

Instructions

1. Gently wash your potatoes in cold water being sure to not to scratch or blemish your potatoes. Strain out the water
2. Pour 3 liters or fresh water and salt into a pot of water on high heat
3. Once the water water reaches a rolling boil put your potatoes in to the water and cover.
4. Cover and cook for about 30-45 minutes
5. Fish out a potato from the water and poke. If the potato is not fully cooked discard the potato and leave the remaining potatoes to boil.
6. Once the potatoes have fully cook remove them from the water onto a perforated sheet tray or cooling rack to release steam. at this point they should develop a salty fuzz
7. While the potatoes are steaming, melt however much butter you would like.
8. To serve; Place potatoes on a plate or bowl pouring melted butter atop the potatoes.

This recipe was given to me and translated by my dear Limburg-ian(?) friend, Lena ♥️ from the book Limburgs op de Kaart, Wil en Netty Geurts

Proemevlaai (plum pie):

Ingredients

For the dough:

• 100ml of milk
• 250g of flour
• 15g of yeast
• 20g of butter
• half an egg
• 15g of sugar
• a pinch of salt

Pudding: -18g of custard

• 18g of sugar

• 200ml of milk

• 1 kg of plums

• (sugar)

Finish:

• egg
• milk

Dough

Heat up the milk until it's lukewarm. Put the flour in a bowl. Stir the yeast with a bit of lukewarm milk until smooth. Make a dimple in the flour, and pour the yeast, butter, egg, and sugar into it. Sprinkle the salt along the edge of the flour. Pour the rest of the lukewarm milk into the dimple with the yeast. Knead the dough until it's supple. Cover the dough and let it rise until it's become twice its original size.

Pudding

Don't use an aluminium pan or whisk, this can cause discolouration in the mixture. Put the custard into a bowl, together with the sugar. Add 50ml of cold milk and stir until smooth. Boil the rest of the milk. Pour the custard into the boiling milk while stirring. Keep boiling it for a while, and keep stirring. Pour the pudding into a bowl and let it cool off. Stir occasionally, so that the pudding stays smooth.

Sprinkle the worktop/counter with flour, and roll it flat and round, so that it can cover the bottom and walls of a pie form. Apply fat to the pie form and cover it with the dough, and trim the excess. Poke small holes into the bottom and let the dough rise until thick. Preheat the oven to 220C

Plums

Cut the plums lengthwise and remove the seed. Spread the cooled-off pudding onto the bottom of the pie. Add the plums with the skin down, and pack them very tightly. The plums will shrink as they're baked, so otherwise you'll have open/empty spots. Sprinkle some sugar over the plums.

Finish

Mix an egg with milk, and glaze the edge of the dough. Bake the pie at 220C for 25 minutes in the centre of the oven. The dough should have a nice brown colour. Take the pie out of its form and let it cool off. Sprinkle some extra sugar to taste.

A traditional dish of my locality :)

!Makarounes

[ 4 servings ]

INGREDIENTS

• 1 kg whole wheat flour (alternatively all purpose)
• 600 ml water
• 60 gr butter or oil (or half-half of both for optimal flavour) (you can also use plant-based butter)
• 2 large white onions, finely chopped
• 180 gr grated mizithra

(Note: Mizithra is a whey cheese made with goat milk, sheep milk, or a combination of both. It's white in colour and the variety used in this recipe is salt-dried and a bit harder, ideal for grating. Make substitutions if unavailable using this info 👍 You can also find recipes to make mizithra at home!)

• coarse salt
• freshly ground pepper

EXECUTION

1. In a bowl, mix the flour with the water and knead the mixture until the dough is soft

2. Cut it into pieces and shape them into a shape that looks like thick string

3. Cut each string into smaller pieces and press it with an edge so that it takes this shape:

! - 4. Put the makarounes in a pan that you have previously floured and leave them for 1 hour to dry - 5. Fill a pot with salted water and boil them - 6. As soon as you see them rise to the surface, take them out and strain them - 7. Heat the oil in a pan and saute the onions (if planning to use both butter and oil, add the butter after the onions are done sauteing) - 8. As soon as the onions reach a deep brown colour, remove them from the pan - 9. Serve the makarounes with grated cheese, pepper, a few spoonfuls of the sauteed onion and enjoy!