The Dish: Nothing says Christmas like Opa’s oliebollen Dutch treat
December 22, 2011
As she was growing up, Joelle Michael always knew Christmas was coming when her father placed a big cooking pot by the wood-burning stove.
The pot was a sign her father — now Opa to her three young children — was about to make oliebollen, a traditional Dutch holiday sweet.
“For me, it’s Christmas,” Michael says. “My dad makes them every year for Christmas.
“It’s a family recipe that was passed down from his dad, and that was passed down from his dad. My dad has been making them for as long as I can remember.”
Oliebollen — or oil balls — are deep-fried pieces of sweet yeasty dough, usually studded with plump raisins and thin slices of apple.
Michael’s family serves the fritterlike treat throughout December at family gatherings, often piled on a platter and always alongside a bowl of icing sugar for dipping.
“To us, they symbolize the beginning of the Christmas season as Opa usually makes several batches over the holidays because they do not last.
“I know they can’t be good for you as they are deep-fried, but I have always been curious to find out what the nutritional content is of this dish. Any results won’t deter me from enjoying them. However, I might say no to that third or fourth helping.”
One day, Michael says her young son will learn how to make Opa’s handcrafted treats. In that way, oliebollen will be an enduring family tradition — no matter the calories.
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