Fall-ing for Quetschentaart
Join Nicky Krieger-Loos in making a delicious Luxembourgish treat for Fall!
Quetschentaart is a traditional autumnal treat in Luxembourg and now you can make it in your own home with this cooking demonstration provided by Nicky! This fruit tart is made with plums, called “Quetschen” in Luxembourg. The plums in Luxembourg are a little different than in the U.S., but any type of plum will make a delicious tart.
You are welcome to cook alongside Nicky or try on your own later! The list of ingredients is provided below. Nicky has provided two different recipes and you are welcome to try one or both. The full recipe will be sent out in a reminder email a day or two prior to the program.
This program will be offered through Zoom on Saturday, September 24, 2022 at 11am Central Time. Members, please sign in when requesting your ticket.* The Zoom link will be emailed after ticket purchase, and we will send a reminder email that includes the full recipe a day or two prior to the event.
*Tickets are per device. So if multiple people plan to watch from the same computer, only one ticket is needed.
Quetschentaart – Plum Tart: Recipes by Nicky Krieger-Loos
Ingredients: Yeast dough recipe (for baking sheet 12×15 in)*
- 3 cups (500 g) flour
- 1 pkg (7 g) dry yeast
- 1 stick (113 g) butter, melted
- 1 pinch of salt
- 1 1/4 cups (250 g) + 3tbsp (35 g) sugar
- 1 egg
- 3/4 cup (180 ml) milk
- 3 lbs plums, pitted and cut lengthwise into quarters
- Powdered sugar and whipped creaming (optional toppings)
*All ingredients should be room temperature.
Ingredients: Sugar Pastry (for a 10″ round tart pan)
- 1 stick (113 g) softened butter
- 1/4 cup (50 g) sugar
- 1 egg
- 1 1/2 cups (250 g) flour
- 1 pinch of salt
- 1 lb plums, pitted and cut lengthwise into quarters
- Powdered sugar and whipped creaming (optional toppings)
Streusel (Optional)
- 1 3/4 cups (300 g) all-purpose flour
- 1 1/2 sticks (150 g) chilled butter
- 3/4 cup (150 g) sugar
About Our Host:
Nicky Krieger-Loos is from Dudelange/Luxembourg. In 1987, as a member of the La Ronde Bettembourg folk dancing group, she visited for the first time communities in the Midwest settled by Luxembourg immigrants in the 19th century. Over the years has stayed in touch with numerous descendants of these immigrants. With her husband Carlo and their children Claire, Louis and Lucie, they have moved around the world and lived in the USA, Austria, Russia, China, and Brazil. This way she has discovered many new food styles, recipes and attended cooking classes in many different places. An optician by training, she now pursues her hobbies cooking, baking crazy birthday cakes, quilting, and upcycling all kinds of fabrics from worn-out jeans to her children’s old clothes. She also has taught cooking classes with traditional dishes as well as folk dances with Luxembourg descendants in their communities in Brazil.
LACS to Hire Two Museum Assistant Interns
The Luxembourg American Cultural Society in Belgium, Wisconsin is seeking two paid interns to work in the areas of collections, exhibits, educational programming, and research. Read on for more details.
Getting Ready for Fuesend!
Join Nicky Krieger-Loos in preparing for Fuesend, or Carnival!
Fuesend (Fuesent), or Carnival, in Luxembourg is celebrated from February 2 – Candlemas Day or Liichtmëssdag – and Ash Wednesday. Learn about the festival’s traditions and all of the sweet treats Luxembourgers make for this time of year. Nicky will provide a cooking demonstration of a couple popular fried donuts, giving you plenty of time to practice the recipe before Fuesend in February.
You are welcome to cook alongside Nicky. However, this is a more advanced recipe as it requires frying. It is also important for the oil to be the right temperature, which may take some time depending on your stove-top and could make it harder to follow along. For some, it may be helpful to watch and ask questions first, and then try the recipe on your own with the program recording. The list of ingredients will be provided at least one week prior to the program. The full recipe will be sent out in a reminder email a day or two prior to the program.
Caution: Please take all of the necessary safety measures when cooking with hot oil. See the USDA’s recommendations for deep frying food safety.
This program will be offered through Zoom on Sunday, January 16, at 11am Central Time. Members, please sign in when requesting your ticket.* The Zoom link will be emailed after ticket purchase, and we will send a reminder email that includes the full recipe a day or two prior to the event.
Ingredients for Fuesent
Nicky will be making two types of Fuesent, one with yeast and one with baking powder. If you are planning on following along with Nicky, please have all of the ingredients out and measured prior to the program.
Yeast Recipe*
- 3 1/2 cups all-purpose flour
- 1 cup lukewarm milk (about 100 degrees F)
- 2 tsp dry instant yeast
- 2 eggs (room temperature)
- 1/2 cup granulated sugar
- 1/3 cup softened butter
- 1 pinch salt
- Oil for frying (canola or sunflower oil work best)**
- Powdered sugar for dusting
- Optional: plum jam for filling, or any other fruit jam (apricot, strawberry, raspberry, etc.)
Baking Powder Recipe*
- 2 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 4 eggs (room temperature)
- 1/4 cup softened butter
- 1 lb Quark or plain Greek yogurt – substitute with a 2-1 mix of Mascarpone & sour cream; or ricotta & plain Greek yogurt
- Zest of one lemon (optional)
- Oil for frying (canola or sunflower oil work best)**
- 1/2 cup granulated sugar
- 1 tbsp cinnamon
*All ingredients should be at room temperature unless otherwise stated.
**For frying use either a deep fryer or a deep pot. If using a pot, the pot should be filled 3 – 4 inches high with oil. The donuts need to be able to float and not touch the bottom of the pot.
About Our Host:
Nicky Krieger-Loos is from Dudelange/Luxembourg. In 1987, as a member of the La Ronde Bettembourg folk dancing group, she visited for the first time communities in the Midwest settled by Luxembourg immigrants in the 19th century. Over the years has stayed in touch with numerous descendants of these immigrants. With her husband Carlo and their children Claire, Louis and Lucie, they have moved around the world and lived in the USA, Austria, Russia, China, and currently in Brasilia. This way she has discovered many new food styles, recipes and attended cooking classes in many different places. An optician by training, she now pursues her hobbies cooking, baking crazy birthday cakes, quilting, and upcycling all kinds of fabrics from worn-out jeans to her children’s old clothes. She also teaches cooking classes with traditional dishes as well as folk dances with Luxembourg descendants in their communities in Brazil.
*Tickets are per device. So if multiple people plan to watch from the same computer, only one ticket is needed.
History Talk: Emigration from Luxembourg to the United States
Learn about Luxembourg-United States history with LACS Board Member Jean Ensch.
THIS PROGRAM IS NOW SOLD OUT!
During this talk, Jean will share some of his extensive research about emigration from Luxembourg to the United States. He will give a broad overview of the reasons for emigration from Luxembourg, the transatlantic voyage, and the destination of Luxembourg settlements in the United States.
This program will be offered through Zoom on Saturday, October 23, at 12pm Central Time. Members, please sign in when requesting your ticket.* The Zoom link will be emailed after ticket purchase, and we will send a reminder email a day prior to the event.
About Jean Ensch:
Jean is a founding member of the Luxembourg Genealogical Society (ALGH), President of the Institut Grand Ducal (Section of linguistics, ethnology, and onomastics), and a board member of the LACS. In 2014 he retired from his public service position with the City of Luxembourg after 41 years with the Population Bureau. Jean has conducted research and published extensively in the areas of history, genealogy, demographics and emigration, specifically to the United States. His most recent works include a bibliography on Luxembourg local history dealing with houses and their inhabitants (A la recherche de maisons), and as a contributing author to a biographical and genealogical history of the Luxembourgers in the La Crosse area (Sandra L. Hammes: From Luxembourg to La Crosse and Beyond, 1851-1910), both published in 2017. “Letzte Heimat in der Fremde,” an essay on Luxembourg emigrants’ tombstones in the Midwest, was published in 2019.
This year he published in the exhibition catalog “Pour Élise” of the Luxembourg City Museum “L’environnement familial d’Elise Hack,” a genealogy on the family of Elise Hack, who made a major art donation to the City of Luxembourg and also in the Luxembourg-City magazine “Ons Stad” Vol.123 : “Le don de la Ville de Luxembourg à la Ville de Dormans,” a report on reconstruction help by the City of Luxembourg to the City of Dormans (Champagne), severely damaged in WWI.
*Tickets are per device. So if multiple people plan to watch from the same computer, only one ticket is needed.
Virtual Tour of Echternach, Luxembourg
Join Georges Calteux for a virtual tour of Echternach.
He will share Echternach’s storied past, some of its recognizable locations, and its beloved traditions. Georges will also briefly discuss the tragic recent floods that forced evacuations in the area.
This program will be offered through Zoom on Saturday, November 20, at 11am Central Time.* Members, please sign in when requesting your ticket.** The Zoom link will be emailed after ticket purchase, and we will send a reminder email a day before the event.
About Georges Calteux:
Georges Calteux was born in Luxembourg in 1936. After art and architecture studies in Nancy, Brussels and Vienna, he worked as an art teacher from 1967 to 1977, when he entered the “Service des Sites et Monuments Nationaux” (Luxembourg Department of Conservation) of which he assumed the Direction from 1982-2004. As such Calteux was in charge of supervising numerous restoration assignments, and he showcased numerous cultural heritage projects, winning national and international acclaim.
His undertakings related to Luxembourgers in the United States, and within the activities of the “Lëtzebuerger Kultur an Amerika” and “The Roots and Leaves Association” societies, include:
- Conference talks on Luxembourg traditional architecture
- Concert tours with the Troaterbattien music band
- Creator of the Cigrand bust at the Fredonia Flag Museum
- Design of entrance of Belgium, WI City Hall
- Design of interior and exhibition furniture of the Roots and Leaves Museum in Belgium, WI
- Design of the Luxembourg American Family Tree sculpture at the LACS Welcome Center
- Restoration of Luxembourg stone houses in the Midwest (Marnach house, Elba, MN; Gehlen house, St. Donatus, IA, Sinnen House, (now at) Ozaukee County Pioneer village, US
- Publication of “Luxembourg Houses in America,” as Volume 3 of his book series “d’Lëtzebuerger Bauerenhaus”
*This program was previously scheduled for November 21; it has been rescheduled for November 20.
**Tickets are per device. So if multiple people plan to watch from the same computer, only one ticket is needed.
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