A visit to Malmedy

We visited Malmedy, in the Eastern Cantons of Belgium, between the Ardennes and Germany. This region was part of Germany until 1920 when it was awarded to Belgium as war retributions. Malmedy was annexed again to Germany from 1940 to 1944. The city was severely damaged during the Battle of the Bulge in December 1944. Bombings killed 219 and destroyed most of the historical houses of the downtown. 700,000 German-speaking Belgians live in the Eastern Cantons,nearly 1% of the population but the people of Malmedy speak French.

Malmedy won the title of the most beautifully flowered town of Europe in 1996.

Malmedy sits on the edge of The “Hautes Fagnes” (Hoge Venen). "This vast empty territory where Belgium touches the sky has inspired many painters and poets. Merciless with the inattentive wanderer, mysterious in the fog, gorgeous under the sun or the snow, the “Hautes Fagnes”, land of legends and wild-life reserve should be visited with respect."
Nature Centre of Botrange: 080 / 44 57 81 www.natuurpark.com 4000 hectares of grote natuurpark

A bit of Linguistic History
"Malmedy was formally annexed to Prussia in 1822. In 1853, King of Prussia Friedrich-Wilhelm IV visited Malmedy and said he was so happy to have in his kingdom "a small country where people speak French". In 1862, Bismarck was appointed Chancellor. The suppression of the French language in all administrative documents was required in 1863. The Municipal Council, presided by Mayor Gustave Piette, officially protested and quoted a text of the Prussian government from 12 August 1823, which recognized that French had always been the mother language in Malmedy. In March 1866, a "magistral" letter from the Regency ordered the Municipal Council to translate its proceedings in German, which was received with another protestation. In September, the President of the Rheinzprovinz announced that the Minister of the Interior had cancelled the previous Decrees and that the use of French in the administrative documents was allowed again. However, the Regency asked again in August 1867 the German translation of the documents. Mayor Piette resigned and was succeeded in March 1868 by Anton Andres. He was from Büllingen (Bullange) and German-speaker, but he allowed the debates to be made in French and provided German translations to the Regency. The two local newspapers were still published in French, La Semaine since 1848 and L'Organe de Malmedy since 1880. An attempt to found a German newspaper failed."

Source: http://www.crwflags.com/fotw/flags/be-wlgmm.html

Gastronomy
Local dishes include game, trout, Malmedy kiss (baiser de Malmedy) pastry and the Russian salad (salade russe); this (very) mixed salad is made only during the carnival and recommended to get rid of hangovers.

We ate in A Vî Mam'Dî www.avimamdi.be on Place Albert Ier, Tel 080/396366. The waiter welcomed us in four languages and spoke all four very well. I chose Waterzooi Gantoise (not at all from Malmedy, I know) and my husband ate the local pork in Malmedy beer. We recommend the beer which we have not found elsewhere but the nearest in taste would probably be Blond de Ciney as Ciney is not far away.

The Malmedy Massacre
Just outside Malmedy is a memorial to the 86 American soldiers killed by German Troops in 1944. I found this info on a site about the film 'Saints and Soldiers':

Q: What is the historical background of the "Malmedy Massacre" and what part did it play in WWII?

A1: On December 17, 1944, the US Army's Battery B, 285th Field Artillery Observation Battalion passed through Malmedy, Belgium and soon after encountered a German unit led by Colonel Joachim Peiper. Knowing it to be one of Germany's most effective and brutal units, the American soldiers quickly surrendered, as they were armed with nothing larger than machine guns.

Nearly 140 men were disarmed and taken captive. When a few of the Americans attempted an escape, the German troops opened fire on the prisoners. Eighty-six soldiers were killed while an additional 43 managed to survive by playing dead and fleeing into the nearby woods. Through a frozen wilderness during one of the coldest winters on record, survivors filtered into Malmedy, giving the event its name. Word of the horrific event spread quickly, giving the Americans more determination and resolve to finish the war and return home.

Population: 11,400
MALMEDY TOURISM http://www.malmedy.be

Malmedy is a lovely small town, an ideal place to visit on a weekend for a leisurely meal and drive around the area.

I heard yesterday (9 November) that the Eastern Cantons had a snowfall of 10cm.

Belgium top research country

Thu 08/11/07 - Readers of US publication The Scientist have chosen Belgium as the best country in the world for scientific research. Researchers in the US, Canada and western Europe were quizzed about their experiences in scientific research centres across the globe. (Belga) Belgium came out on top.

It is the first time ever that Belgium has featured in first place in the "Best Countries for Scientific Research" ranking.

Last year Belgium came home in fifth position. The United States was ranked second, Canada third.

The Internet poll also identified Ghent University as one of the best environments for scientific research for academics in Europe.

Source: FlandersNews.be

Shoe Size 62

I saw this shoe in Hasselt, Belgium. It belongs to a Ukranian man who is 2.57m tall, weighs 200kg and has a 62 shoe size!

Dinosaurs Museum in Brussels

The Museum of Natural Sciences reopened on 27 October with Europe’s largest dinosaur gallery which will emphasize science and authenticity. With the famous iguanodons of Bernissart and lots of new dinosaur skeletons and casts as well as interactive exhibits and an on-site paleontology and geology laboratory for children.

Museum of Natural Sciences
Rue Vautier 29, B-1000 Brussels (close to Park Leopold)

Open
Tuesday to Friday from 9:30 to 16:45;
Saturday and Sunday from 10:00 to 18:00;
during Belgian school holidays in autumn, at Christmas, carnival and Easter: week-end schedule (closed on Mondays).
on 24 and 31 December the Museum is open until 3 p.m.

Closed on Mondays; on 25 December, on 1 January, on 1 May;

Admission prices: Adult € 7.00, Student € 6.00, 6-17 years € 4.50, 0-5 years Free
Lower prices for groups 15+ and guided visits possible
Taking photographs and making video films is allowed in the Museum, provided the pictures are for personal, non professional and non business use.

Visit Dinosaurs website

Kingdom of Belgium Koninkrijk België

Here is a lovely compilation of photos from Belgium.

Everybody Eats Well in Belgium cookbook

I am trying to find this cookbook so would be very grateful if anyone can tell me (info@livinghealthtoday.com) where it is on sale or if they have a copy for sale. I cannot find it on Amazon.co.uk or Amazon.com

Synopsis:
A collection of over 250 recipes from Belgium, where there are more 3-star restaurants per capita than any other nation. Among the recipes included are Flemish carrot soup, waterzooi of chicken, Belgian steamed mussels and little chocolate nut cakes.

It's a country that boasts more three-star restaurants per capita than any other nation--including France. It's a country where home cooks--and everyone, it seems, is a great home cook--spend copious amounts of time thinking about, shopping for, preparing, discussing, and celebrating food. With its French foundation, hearty influences from Germany and Holland, herbs straight out of a Medieval garden, and condiments and spices from the height of Flemish culture, Belgian cuisine is elegant comfort food at its best--slow-cooked, honest, bourgeois, nostalgic. It's the Sunday meal and a continental dinner party, family picnics and that antidote to a winter's day.

In 250 delicious recipes, here is the best of Belgian cuisine. Veal Stew with Dumplings, Mushrooms and Carrots. Potato and Leek Stoemp. Smoked Trout Mousse with Watercress Sauce. Braised Partridge with Cabbage and Abbey Beer. Gratin of Belgian Endives. Flemish Carrot Soup. Steak-Frites. Belgian Steamed Mussels. Belgian Steamed Mussels. Cognac Scented Flemish Waffles. And desserts, some using the best chocolate on earth: Belgian Chocolate Ganache Tart, Lace Cookies from Brugge, Almond Cake with Fresh Fruit Topping, Little Chocolate Nut Cakes.

As Belgians explain it, since one has to eat three times a day, why not make a feast of every meal? 57,000 copies in print.

"Everybody Eats Well in Belgium"
ISBN13: 9781563054112
ISBN10: 1563054116

Recipe for Carbonades Flamandes or Vlaamse Stoverij

Flemish Beef Stew Cooked in Beer (Vlaamse Stoverij or Les Carbonades Flamandes)
Serves 6 to 8
Source: "Everybody Eats Well in Belgium" cookbook

Beef stew cooked in beer has long been part of the culinary heritage of Belgium, and it is still one of the most popular stews in Flanders. Through the ages, the recipe has varied, and every mother passes on her "secret" to her children. My mother likes to add some liver or kidneys to the beef, which certainly gives the stew a more distinctive flavor. My grandmother likes it, more "sweet" and adds a slice of pain d'epices, an old-fashioned honey spice, bread, or even a slice of country bread spread with a strong mustard. These spicy and sweet flavorings have been an integral part of the Belgian palate and cuisine since the Middle Ages.

The following version is a basic one and my favorite. Like many other stews it is best made a day or two ahead since it improves in flavor. The success of the dish depends greatly on the quality of the beer you use. Look for a rich, dark, and slightly bitter beer, such as Rodenbach or a dark Abbey beer.

Serve this stew with French fries or boiled potatoes, applesauce, and plenty of "golden ambrosia," the name the old Belgians gave to their beloved beer.

4 pounds boneless stew meat,such as chuck, cut into 2-inch cubes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 to 3 tablespoons all-purpose flour
4 tablespoons (1/2 stick) unsalted butter
3 large onions (about 2 pounds), thinly sliced
2 bottles (12 ounces each) Belgian beer
2 or 3 sprigs fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1/2 tablespoons red currant jelly (or brown sugar)
1 tablespoon cider or red wine vinegar

1. Season the beef cubes with the salt and pepper and dredge with the flour. Shake off any excess.

2. Melt 2 tablespoons of the butter in a large heavy skillet over high heat until hot but not smoking. Add the beef cubes and sauté until nicely browned on all sides. Work in batches so as not to crowd the beef cubes, or they will steam instead of sauté. Add 1 tablespoon of butter, if necessary. Transfer the beef cubes to a heavy Dutch oven.

3. Add the remaining 1 tablespoon butter to the skillet and melt over medium heat. Add the onions and cook stirring occasionally, until browned, about 15 minutes. If necessary, raise the heat toward the end of the cooking time. It is important to brown the meat and the onions evenly to give the stew its deep brown color. The trick is to stir the onions just enough to avoid burning the but not so often as to interrupt the browning process. Combine the onions with the meat in the Dutch oven.

4. Deglaze the skillet with the beer, scraping with a wooden spoon to loosen any brown bits, and bring to a boil. Pour the beer over the meant. Add the thyme and bay leaves.

5. Simmer, covered, over low heat until the meat is very tender, 1-1/2 to 2 hours. Before serving, stir in the red currant jelly and vinegar; simmer for 5 minutes. This sweet-and-sour combination will give this hearty stew its sprigs and bay leaves. Taste and adjust the seasoning and serve.

Note: If this recipe looks like it will make too much for you, go ahead and prepare it anyway, for the stew freezes beautifully. Then you have an instant dinner awaiting your pleasure.

From:
Everybody Eats Well in Belgium Cookbook
by Ruth Van Waerebeek with Maria Robbins
Illustrations by Melissa Sweet
Workman Publishing ISBN: 1-56305-411-6 (Paperback)
ISBN: 0-7611-0106-3 (Cloth)
Reprinted with permission