5 Easy Belgium Christmas Recipes

If you're hosting a Belgian Christmas dinner, try 5 easy Belgium Christmas recipes! In Belgium, the primary celebration is the Feast of St. Nicholas, which is celebrated on the 6th of December.

1. Flemish Beer Stew

  • 1 pound diced bacon
  • 1 tablespoon butter
  • 2 sliced onions
  • 3 cloves minced garlic
  • 2 pounds beef chuck, cubed
  • 2 tablespoons flour
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 16 oz Belgian dark beer
  • 1/2 bunch parsley, chopped
  • juice & zest from one lemon
  1. Blanch & drain bacon; put it in a pot with butter.
  2. Brown bacon by cooking over medium heat.
  3. Add onions; continue to cook until golden.
  4. Add garlic, cook two minutes, then remove mixture from pot.
  5. Brown beef in the same pot.
  6. Return bacon mixture to pot. Add flour, salt & pepper, and beer. Stir.
  7. Bring to a boil, then reduce to a simmer for two hours.
  8. Remove from heat & stir in parsley, lemon juice and zest.

2. Braised Pork Loin

  • 1 boneless pork loin roast
  • 1 chopped onion
  • 2 cubed & peeled carrots
  • 1 cubed celery stalk
  • 1 bouquet garni (3 springs parsley, 1 sprig thyme, & 1 large bay leaf tied together with kitchen string)
  • 6 juniper berries
  • salt & pepper to taste
  • 2 glasses red wine
  • 1 tablespoon raspberry vinegar
  • 4 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1/2 cup brandy
  • 2 tablespoons red currant jelly
  • vegetable oil
  1. Place meat, onion, carrots, celery, garlic, bouquet garni, juniper berries, salt & pepper in a large bowl.
  2. Add enough wine to cover the meat; add vinegar.
  3. Refrigerate for one day.
  4. Remove meat from marinade; pat dry with paper towels.
  5. Put oil and 2 tablespoons butter in a pot over high heat to melt butter, then reduce to medium heat.
  6. Add meat and brown on all sides.
  7. Remove from heat and pour brandy over the pork. Flambé to evaporate alcohol.
  8. Add marinade; simmer over low heat for an hour.
  9. Remove from heat; slice.
  10. For sauce, discard the bouquet garni. Purée marinade.
  11. Return marinade to low heat and stir in the jelly. Serve sauce on the side.

3. Potato Croquettes

  • 3 russet potatoes
  • 1/2 cup water
  • 3 tablespoons butter
  • 1 teaspoon salt
  • Nutmeg to taste
  • 1/2 cup flour
  • 2 eggs
  • vegetable oil
  1. Preheat oven to 425°.
  2. Bake potatoes on a baking sheet for one hour.
  3. Peel & mash potatoes. Measure out two cups.
  4. Combine water, butter, salt & nutmeg in a saucepan and bring to a boil.
  5. Stir in flour; reduce heat to medium. Beat with a wooden spoon for three minutes. The paste will form a ball.
  6. Remove from heat; add one egg. Beat until smooth, then repeat with second egg.
  7. Add 2 cups of mashed potatoes; mix.
  8. Heat oil on high.
  9. Scoop mixture with a tablespoon and drop into the oil; flatten each croquette with the back of the spoon.
  10. Cook until golden on both sides.

4. Endives au Gratin

  • 2 tablespoons olive oil
  • 4 Belgian endives, cored
  • 2 tablespoons chopped green bell pepper
  • 2 tablespoons chopped red bell pepper
  • 1.5 teaspoons flour
  • Salt & pepper to taste
  • 1/4 cup grated Gruyere
  • 1 teaspoon grated parmesan
  • 4 slices prosciutto
  1. Sauté endives in oil until slightly browned.
  2. Set endives aside. Add all the peppers and lightly sauté.
  3. Set peppers aside; lightly brown flour.
  4. Add salt, pepper & cheeses; blend until cheese melts.
  5. Return peppers to the pan, stir, then remove from heat.
  6. Preheat the oven to 350°.
  7. Wrap each endive with a slice of prosciutto.
  8. Pour cheese sauce over endives and bake for twenty minutes.

5. Flemish Style Brussels Sprouts

  • 1.5 pounds small brussels sprouts
  • 6 tablespoons butter
  • Nutmeg to taste
  • Salt & pepper to taste
  1. Trim the base of the brussels sprouts, remove the outer leaves and rinse.
  2. Boil sprouts in a pot of salted water for fifteen minutes.
  3. Drain; rinse with cold water.
  4. Melt butter in a skillet over high heat until browned.
  5. Add sprouts and brown on all sides. Remove from heat.
  6. Season with nutmeg, salt and pepper.
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