Winter Cooking Class with Nicky and Marc
Join us as Nicky and Marc lead us through the process of cooking some traditional Luxembourg winter dishes- Lënsenzopp (lentil soup) and Paangecher (crêpes or thin pancakes).
Holiday Cooking Class
Holiday Cooking Class!
Let’s celebrate the holidays together through this cooking class with Nicky Krieger-Loos & Marc Weydert.
Nicky will be making traditional Luxembourgish dumplings, Kniddelen, and Marc will make Ierzebulli (Pea) Soup. These two dishes make the perfect combo for a cozy winter night. Keep an eye out for the shopping list on our social media. Registrants will receive the recipes on the Monday before the cooking class via email. Click on the shopping list link below.
Shopping List – Holiday Cooking Class 2023
This program will be offered through Zoom. 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 or two prior to the event.
*Tickets are per device. If multiple people plan to watch from the same computer, only one ticket is needed.
About our Speakers:
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 up-cycling all kinds of fabrics from worn-out jeans to her children’s old clothes.
Marc Weydert graduated in Education Sciences. He is a teacher by training and he’s currently working for the Luxembourg Ministry of Education as a French text book author. He is married to Luxembourg diplomat Véronique Dockendorf and they have 3 daughters, Amélie, Sophie and Julie. Prior to moving to Brussels in summer of 2020, they spent 4 years in Washington, DC, where Véronique was posted as Deputy Head of Mission at the Luxembourg Embassy. From 2008 to 2012, the family lived their first « American » experience in New York City, while being posted to the Permanent Mission of Luxembourg to the United Nations.
Cooking and baking is one of Marc’s favorite hobbies, amongst others like composing and making music as well as woodworking. He attended culinary classes at the Institute of Culinary Education in New York City and at L’Académie de Cuisine in Bethesda, MD, and animated two cooking workshops about Luxembourg cuisine at the Washington, DC YMCA in 2019 and 2020.
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.
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.
Celebrating St. Nicholas Day in Luxembourg
Enjoy a family-friendly holiday cooking activity with Nicky Krieger-Loos and Marc Weydert.
Get in the holiday spirit by making traditional Boxemännchen with Nicky Krieger-Loos and Marc Weydert. This cooking class will be fun for the whole family as Nicky and Marc will make this holiday treat and share other Luxembourg holiday traditions.
This program will be offered through Zoom on Sunday, December 5, 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 few days prior to the event.
What are Boxemännchen?
These “brioche men” are among Luxembourg’s most popular holiday treats, made around Saint Nicholas Day in Luxembourg. During the holiday season, most bakeries in Luxembourg sell many variations of them to be enjoyed by children and adults alike.
Ingredients
Boxemännchen
- 3 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1/3 cup unsalted butter, melted
- 2 tbsp vegetable oil
- 2 tbsp dry yeast
- 1 cup + 2 tbsp lukewarm milk
- 1 egg, beaten
- 1/2 tsp salt
Glaze
- 1 egg yolk
- 1 tbsp milk or water
About Our Hosts:
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.
Marc Weydert graduated in Education Sciences. He is a teacher by training and he’s currently working for the Luxembourg Ministry of Education as a French text book author. He is married to Luxembourg diplomat Véronique Dockendorf and they have 3 daughters, Amélie, Sophie and Julie. Prior to moving to Brussels in summer of 2020, they spent 4 years in Washington, DC, where Véronique was posted as Deputy Head of Mission at the Luxembourg Embassy. From 2008 to 2012, the family lived their first « American » experience in New York City, while being posted to the Permanent Mission of Luxembourg to the United Nations.
Cooking and baking is one of Marc’s favorite hobbies, amongst others like composing and making music as well as woodworking. He attended culinary classes at the Institute of Culinary Education in New York City and at L’Académie de Cuisine in Bethesda, MD, and animated two cooking workshops about Luxembourg cuisine at the Washington, DC YMCA in 2019 and 2020.
*Tickets are per device. So if multiple people plan to watch from the same computer, only one ticket is needed.
Fall Cooking Class
Celebrate the beginning of fall by cooking some seasonal recipes with Nicky Krieger.
Nicky will be making the classic Luxembourgish soup Bouneschlupp, and she will give a demonstration of the popular street food gromperekichelcher. Cook along with Nicky or watch and enjoy!
This event has passed. Members have access to the full recipe and recording in the Members’ Portal.
Bouneschlupp ingredients for 4-6 people
- 1.5 lbs green string beans, ends and strings removed, cut into 3/4 inch (2 cm) pieces
- 1 cup bacon strips
- Mettwurscht or a sausage such as kielbasa (optional)
- 2 onions, cubed
- 1 leek, finely cut
- 1 celery stick, cubed
- 2 carrots, cubed (optional)
- 3-4 potatoes, cubed
- 1 vegetable or chicken bouillon cube
- 2 tbsp butter
- 1 bay leaf
- salt and pepper
- summer savory, if you can find it, or thyme
Gromperekichelcher ingredients for 4-6 people
*The primary focus of the cooking class will be on the Bouneschlupp; however, Nicky will also demonstrate how to make gromperekichelcher since it pairs well with the Bouneschlupp. Nicky recommends you have all of these ingredients prepared ahead of time if you would like to join her in making gromperekichelcher.
- 2-3lbs potatoes, grated
- 1 onion, diced
- a few stems fresh parsley, chopped
- 2 eggs, beaten
- 2 tbsp flour
- 1 tsp salt
- vegetable or canola oil for frying
- **also, have a clean kitchen towel or cheesecloth on hand
About Nicky:
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.
Pretzel-Baking: Live Virtual Workshop
The live baking workshop on March 28 will be all about baking one of Luxembourg’s most traditional pastries, the famous « Bretzel ». Our host, Marc Weydert, will not only show you how to bake it step by step from their kitchen in Brussels, but he’ll also provide you with the recipe and talk about the tradition linked to « Bretzel » Sunday and the related Easter egg giving on Easter Sunday.