Photo © Flickr by Pinch My Salt

Fall might seem like a strange time to talk about ice cream. But, you know, when it's searing outside, I'm not in the mood for something creamy and cloying. Instead, I want fresh flavors; a sorbet maybe, but certainly not something rich. I also have somewhat of a penchant for hot and cold combos. Hot apple pie with ice cold ice cream, for example. Lekker! So why settle for boring old vanilla when you can add whatever spicing you want?

What I love about homemade ice cream is that I know exactly what goes into it. No freaky additives, colorants or preservatives here. And, my ice cream's sweetness is decided by my own tastebuds, not by some scientist in a factory lab. This cinnamon ice cream is a good basic recipe to get you on your way -- it's a go-with-anything standby.

Photo © Clive Streeter/Getty Images

Made with split peas, plenty of vegetables and pork, this delicious Dutch erwtensoep is a meal of a soup that'll put some meat on your bones in the coldest months. Also known as snert, this hearty soup is traditionally served on New Year's Day in the Netherlands, but is also enjoyed throughout the fall and winter months.

Zandkoekjes photo © Karin Engelbrecht

Photo © Flickr by songpd

I've read quite a few old Dutch cookbooks in my time, and I based this recipe on one I found in De Verstandige Kok (The Sensible Cook), which was originally published in Dutch in 1669.

I've updated the cooking method, but the basic ingredients -- chicken with bacon, butter, herbs and spices -- remain the same as in the original recipe. The Dutch cooked with many herbs and spices back then. In fact, the mixture of rosemary, thyme, basil and marjoram used in this recipe was specifically referred to as vleeskruiden (translates to 'meat herbs').

Photo © House of Origin

This frothy soup recipe masterfully combines earthy parsnips with prawns (giant shrimp) and a flavorful herb oil for a superbly seasonal starter that's just perfect for the fall and winter months. Because prawns (jumbo shrimp) aren't always the cheapest, and the recipe includes some fiddly steps (sieving!), I see this as more of a special occasion recipe than a mid-week one. However, you could also eat the parsnip soup in its rustic unsieved state, with some nutty bread. And, if you don't eat shellfish, you could simply sprinkle some sliced sauteed mushrooms on top.

Dutch and Flemish fries are more thickly cut than you may be used to. Mind you, made my way, they're probably more similar to potato wedges. I prefer them this way -- you can still taste the potato. They also soak up much less fat than their French cousins. Most Dutch people have deep fat fryers at home and would deep fry theirs, but I like my fries oven baked with just a little bit of oil. I also prefer to leave the skin on. Not only because it is healthier (after all, most of the nutrients are just below the skin and are therefore removed by peeling), but it is also a lot easier! Serve these thick-cut fries sprinkled with sea salt, a blob of homemade mayonnaise and a wedge of lemon.

Photo © Foodcollection RF/Getty Images

Photo © Flickr by FotoosVanRobin

This delicious traditional Dutch beef and onion stew is slowly braised in butter, stock and spices until the meat actually falls apart into threads (and indeed, draadjesvlees means thready meat). It is the kind of homely winter food that you prepare on weekends: the meat in the pot may take hours, but you don't have to do much to it, which leaves you free to do whatever needs doing around the house - and isn't there always something?

You may recall me mentioning an upcoming culinary event last week. I attended Eten & Drinken 2010 (Food & Drinks 2010) at the Malieveld, in The Hague yesterday.

My day's highlights included:

The event will run until Sunday the 15th, so if you haven't made plans for the weekend yet, it's well worth going, even though it's hardly a cheap day out. Seeing that we're bound for a rainy weekend, you might like to know that it's an indoor event. For further information, and to buy your tickets see the site.

Photo © Papabubble

The feast day of Sintmaarten (in honor of Saint Martin of Tours) is celebrated in the Netherlands on November 11. In a ritual rather similar to Halloween, children knock on doors and sing songs or recite little poems in exchange for bags of candy, fruit and nuts. I particularly like the candy by Papabubble, a fab little candy store on Haarlemmerdijk 70. Remember to have your ammunition ready today for the onslaught by all those greedy little grubbers on this sweet Dutch holiday.

Photo © House of Origin

This recipe from Raapsteeltje combines roast pigeon, -apples and -potatoes with Limburgian apple syrup. A superbly seasonal meal for the fall and winter months. If you're not mad for pigeon (it's too gamey for many people), the roast apples and apple syrup gravy work really well with pan seared duck, too. In fact, they'd taste wonderful with most game birds, venison and even pork.