When I remember my childhood, at age 8 or nine, I was to die for smoutebollen, the first one to buy on a fair in Belgium they called Kermis, and then told the kermis lady there was one short, to have one extra for free.  If we have to believe our bards, troubadours and poets, Belgium is “the land of milk and honey”. Easy to accept if you happen to visit one of our popular, traditional street fairs, we call “de kermis”. For most of us, the main attraction kermis always seems to be the ornate and colourful wagon where an imposing pastry chef creates magic in order to satisfy my countrymen’s irrepressible penchant for sweets. Crusty waffles, tarts, pancakes, caramel coated apples but above all the enticing smoutebollen or apple beignets are the all-time favorites. These crispy, mouth-watering, beer-scented fritters, generously sprinkled with confectioners' sugar, are easy to reproduce at home. The secret lies in the use of a flavorful beer. The potent, brandy-like Scaldis brewed by Brasserie Dubuisson Freres would be my first choice. I love to serve Smoutebollen for dessert, especially the fruit filled ones, but they also are great for breakfast, perfect for an afternoon-tea and irresistible as a late night snack. See recipe at chefrene.

[edited July-17-2008]

[edited July-17-2008]