Summary of "Stron d’Poye (Belgium) on Sandwiches of History"
Stron d’Poye (Belgium) — Sandwiches of History
Presenter / channel: Sandwiches of History Recipe recommended by Maxime (provided the syrup recipe)
Ingredients
- Apple juice (amount not specified)
- Pear juice (amount not specified)
- Dates — “a couple” (used in the syrup)
- Bread — one piece per sandwich (type not specified)
- Washed-rind cheese — traditional: Herve (hard to find). Substitute used: Taleggio (washed-rind, slightly funky)
- Optional seasoning: Chinese five-spice (sprinkled on top)
- Mentioned but not recommended: Irish “spice bag” seasoning (too salty for this application)
Equipment & prep
- Saucepan or small pot for reducing juices
- Stove set to low flame for the syrup reduction
- Plate or board for assembling the open-faced sandwich
- No special preheating or marinating steps mentioned
Method
- Make the syrup
- Combine apple juice and pear juice in a saucepan over a low flame.
- Add a couple of dates to the pot.
- Simmer/reduce on low heat until the mixture becomes dark, caramelized and syrupy.
- Technique note: the recipe states 30–40 minutes, but in practice it often took several hours to reach the desired consistency.
- Assemble the sandwich
- Place a piece of bread as the base.
- Top with a slice of washed-rind cheese (Herve traditionally; Taleggio used as a substitute).
- Drizzle the prepared apple/pear/date syrup over the cheese.
- Optional finishing
- Sprinkle a small amount of Chinese five-spice over the syrup/cheese for warm spice notes.
Timing & temperatures
- Syrup: simmer over a low flame.
- Expected time per original note: 30–40 minutes; actual time may be much longer (video reported “a few hours”) depending on heat and quantity.
Chef tips, observations & common pitfalls
- The syrup needs time to reduce and caramelize; allow more time than the stated 30–40 minutes if necessary.
- Washed-rind cheeses (Herve, Taleggio) pair well with the sweet, caramelized fruit syrup — the cheese’s funk balances the sweetness.
- The sandwich is intended to be open-faced.
- Chinese five-spice adds warm aromatic complexity and is recommended; an Irish spice-bag seasoning was found too salty for this dish.
- You can buy a commercial syrup online, but it may require large quantities and high shipping costs — making the syrup from juice + dates is a practical alternative.
Plating / serving suggestions
- Serve as an open-faced sandwich: bread + washed-rind cheese + drizzle of syrup.
- Optionally finish with a light sprinkle of Chinese five-spice.
Variations
- Traditional: Herve cheese with apple/pear/date syrup.
- Substitute cheese: Taleggio (used in the video).
- Plussed-up: add Chinese five-spice on top.
- Not recommended: using a salty Irish spice-bag seasoning.
Sources / credits
- Recipe recommendation and syrup recipe credited to Maxime (as referenced in the video)
- Video/channel: Sandwiches of History
Category
Cooking
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