As most of you are aware of, today is the (in)famous Super Tuesday in the US, when a large number of states hold their primaries and when it could be de facto decided whch two candidates will stand against each other at the November election.
However, it also happens to be this year’s Mardi Gras, or Fettisdagen, or Shrove Tuesday, when you are either supposed to put on enough fat (hence the “Fat Tuesday” of the two former) or seek abolition for your sins (hence “Shrove Tuesday” for the latter) before Lent begins tomorrow, starting with Ash Wednesday when I suppose you are supposed to don sackcloth and ashes in fasting and repentance.
Remembering my previous blog post, there is probably quite a bit of repentance necessary for most of us Westerners; seeking absolution for our oppression of the Third World would be a very appropriate thing to do. But today is the Fat Tuesday, when we will be indulging in semlor.
Our British heritage should really prompt us to fatten ourselves with pancakes today, but we do that so often otherwise that there’s no point in that. (And I just read that it is now considered too dangerous to arrange pancake races anyway, in these days of the nanny state. Maybe by next year pancakes will have been outlawed too?)
But semlor is a peculiar offshoot of he Swedish cuisine which is gulped down in hedonistic quantities in that country, and revered by expatriates in foreign lands as well. It is simply a wheat bun, filled with marzipan, the top cut off to form a lid under which generous amounts of whipped cream are squirted, and dusted with powdered sugar. It was traditionally served immersed in hot milk as well, but that seems to have waned over the years.
You can buy them everywhere in Sweden this time of the year, but in our case, we have to bake our own. Which brings us to the interesting hunt for marzipan in Brussels in February.
Last year, I didn’t think much of that as any problem. I remembered having seen huge stacks of marzipan blocks at our local Ikea, and just assumed that it would be available all year rund. We invited some Swedish friends, most of them in their first year here and in need of some consolation to get through this day of tradition, and I set out to get the ingredients at the last minute as always.
However, by the time I got around to it, the marzipan was all gone, being a seasonal thing for Christmas only. It was then I re-discovered how difficult it is to bake in Belgium.
I have come across that before. I’m used to baking my own birthday cakes and the like, but I have discovered that it is virtually impossible here in Belgium. Ingredients are notoriously hard to find, and cost a fortune of you do. Ready-made cakes, however, are reasonably priced, so we have got used to the plastic taste over the years and begun buying instead of baking. But of course, you can’t buy semlor.
It seemed that marzipan was not a commodity made available to the general public at all, once I started looking for it in the supermarkets. Which is very surprising because most of the gourmet chocolate houses, which Belgium is known for, display a wide variety or artisanal marzipan goodies as well. (Do the candy makers have secret contracts? Clandestine deliveries late at night?)
And at Christmas, there are no limits to marzipan-based sweets being sold, including a very popular one that is supposed to depict the baby Jesus made from pink marzipan.
I’ve always thought it to be seriously blasphemous to chew up a pink candy baby Jesus, and I was hoping not to have to resort to using a leftover stock of such items, but with the evening arriving and the guests drawing close or the other way, desperation was at a peak and rising.
Finally, I did find some other leftover Christmas candy and the problem was solved. This year, I have stocked up on marzipan from Ikea… and forgotten to invite any guests.