the staff of the Ridgewood blog
Historic New Bridge Landing ,River Edge NJ, Friday’s Fare presented by the Bergen County Historical Society was Ontbijkoek A Dutch breakfast cake spiced with ginger, cloves and nutmeg, then balanced with brown sugar and molasses is a recipe from Elizabeth Piccino [nee du Fossé], 1922-2020. Born in Sluis, Zeeland, The Netherlands, she was an active BCHS member at HNBL events, always attired in traditional Dutch apparel hosting refreshments with her daughter Denice, in the Campbell-Christie House. A member of both the Unicorn Dance Ensemble, and Tricorn Dance & Performing Ensemble; Elizabeth performed & sewed costumes. As a gourmet cook winning several state awards for her baking, she was acknowledged twice by the State of New Jersey and was honored by then Gov. Jon Corzine for her cooking & baking. Ontbijkoek: 2 cups self-rising flour, 1/2 cup brown sugar, 1/3 cup molasses, 1 cup milk, 1 teaspoon each ground cloves and ground ginger, 1/2 ground nutmeg, 1/4 teaspoon salt, and 5 pieces crystallized ginger-chopped up. All mixed together and baked in a well-buttered loaf pan at 300F for around a hour. It’s done when knife inserted in center comes clean. Drizzled icing of powdered sugar and cream fancied it nice for company. Denise tells that Elizabeth baked & served this moist ontbijkoek at home on holidays, so it’s fitting as a cake for New Year’s or 12th Night.
