Recommendations
Dutch snack board with Boomsma Jonge Pure Graanjenever
On the board are warm sliced grill sausage, slices of metworst and liver sausage, cubes of mature cheese, quarters of rye bread, coarse mustard, sweet-and-sour gherkins and pickled silverskin onions. Set against that is a young grain genever in which malt wine and korenwijn are worked in alongside pure grain distillates, with citrus and mandarin notes that freshen up the board.
From the shelf
The bottle
Boomsma Jonge Pure Graanjenever comes from Boomsma, the Frisian distillery from Leeuwarden. It is a young grain genever of 35% ABV in a 100 cl bottle. According to the description, the blend contains malt wine and korenwijn besides pure grain distillates, with juniper and notes of citrus and mandarin; an exact malt wine share is not established. For young jenever the law requires at least 35% ABV and at least 1.5% alcohol from malt wine, with in practice at most 15% malt wine.
The combination
Why this works together
A Dutch drinks platter is a list of salt and fat: grill sausage, metworst, liver sausage and aged cheese all come from the same corner, and the pickles and mustard are there to break out of that corner. The problem with such a platter is that after ten minutes the mouth shuts down from the fat. A young grain jenever is the classic answer, because it brings almost no sweetness of its own and so adds nothing to the fat. This bottle has an advantage here: thanks to the small share of malt wine and corn wine in the blend, it has enough grain character to stand up next to rye bread and liver sausage, while the citrus and mandarin notes work towards the sweet-and-sour pickles. The cold alcohol carries the fat away, and the juniper follows the mustard. That way the last round of the platter is just as enjoyable as the first.
At the table
The dish
- For 4 people
- Ready in 25 minutes
- Type drinks snack
What you need
- 170 g grilling sausage
- 135 g mature cheese
- 100 g Limburg metworst (dry sausage)
- 80 g liver sausage
- 80 g Burgundian rib or cured bacon
- 3 slices of rye bread
- 1 generous tablespoon coarse Zaanse mustard
- 220 g sweet-and-sour gherkins, extra fine
- 215 g sweet-and-sour pearl onions
How to make it
- Preheat the oven to 150 °C.
- Heat the grill sausage according to the instructions on the packaging and then cut it into slices.
- Meanwhile cut the cheese into cubes and the dry sausage into slices.
- Cut the rye bread into quarters and put the mustard in a small bowl.
- Drain the gherkins and the silverskin onions.
- Arrange all the components on a board or large platter and put the mustard next to it.
In the glass
Serving
Pour this young grain jenever ice cold from the freezer into a small tulip glass or shot glass, filled to the brim. The cold makes the jenever syrupy and keeps the citrus note short, which suits a board full of salty meat exactly. Put the bottle back in the cooler between rounds, otherwise it quickly warms up on the table and the alcohol starts to run ahead of the grain.
All about Boomsma Jonge Pure GraanjeneverBack to Recommendations from ’t Bockje
Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18