Today's Question #10

The answer is . . . "How to eat a stroopwafel"

The Dutch treat stroopwafel is a thin pizelle type waffle filled with a caramel "syrup" (stroop). Recently we visited Burt Halpern at the Touch of Dutch. For 27 years he and his bride Susan have been selling all things Dutch from their little jam packed store in Belvediere, New Jersey. Always busy, "no advertising."

When we go, it's for the licorice and the cookies. Burt clued us in to the proper method for the morning coffee and stroopwafel. You warm the cookie and its caramel filling by placing it thusly over a cup of hot coffee. Or tea. Or, a quick careful exposure in a toaster, toaster oven, heated skillet. Warm and melty, that's the Dutch way. And, it's Gouda***.

***Since 1784 when a baker from Gouda created this delight the Dutch have been enjoying them with their morning hot drink.

Here is a montage of the licorice treats we brought back from Touch of Dutch. Notice the coins (muntdrop) are embossed with Guilders, and now also Euros.

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