If I were his World Cup Chef: Wesley Sneijder (Holland)

This story is #20 of 32, in my "If I were their World Cup Chef" series. Each post honors one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each inspires a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful.

If you are following the Original LA Farmers Market/Monsieur Marcel recipe series, the end of recipe has grocery shopping tips.

Wesley Sneijder, the Netherlands' small but mighty midfielder, is making grown teams like Brazil cry in this World Cup. So far he has scored 4 goals in this tournament and, Holland has not lost a match yet. Never mind that his last goal against Brazil was a very strong one hit with his head, I think my muse feels just fine.

Tomorrow the Oranje bring high hopes and energy to their semifinal match with Uruguay and, in a beautiful story by FIFA, it is already written that the rest is history for the Dutch. In honor of the Dutchman Jan van Riebeeck, founder of Cape Town and his countrymen, Sneijder and Team Holland can count on the support of South Africa this week.

The handsome hero in Dutch orange was born just 26 years ago, to a football family. His father and older brother were also players, as is his younger brother who is in the youth league for Ajax, one of Holland's best clubs. Fast and precise, Sneijder is ambidextrous and the #1 choice for free kicks as he rarely ever disappoints.

His stellar young career began with the youth league of Ajax, then with two other Dutch players he transferred to Real Madrid. In 2009 Italy's InterMilan coveted him enough to offer a very generous salary, and he has easily become one of Inter's top stars, enjoying a host of club and individual awards all along the way.

To my own personal chagrin (but, I've forgiven him by now), he scored two of the three goals against Italy (my first love) in a 2008's UEFA Euro Cup match; Italy scored none. That was however, when Holland first hit my radar even though their run ended at Euro's quarterfinals. Many of us knew how powerful they'd be in these 2010 rounds and, I'm very happy for them since Italy did not meet them this time!

Besides his InterMilan winning the Treble this last season and now Holland being a tremendous favorite in the World Cup finals, Sneijder is also having a really good year on a personal note. He recently got married in March to a stunning woman with a very long name, in one small and private ceremony. I understand that the happy couple have plans to have a more glam affair in Italy, later in July.

This all calls for some celebratory food and, that would be my post.

If I were his World Cup Chef, I would offer a fabulous late-night snack, since final matches begin around 9 at night in South Africa. I'm borrowing some of Holland's local ingredients and spinning them into something I positively love, so preparing this with tremendous joy will be so easy.

Holland's incredibly delicious cheeses include Gouda, Edam, and Leyden (sublime with caraway or cumin seeds). Typical cuisine is naturally influenced by its local agriculture, so fresh seasonal fruit will pair beautifully with cheese. Other continental/global influences also shape their cuisine ~ fine ~ my cookie of choice probably came from Germany or Scandinavia.

Exquisite soft cheese topped with summer chutney on a homemade gingersnap cookie makes eyes will roll back in heads because, it is so very good. A sure-winner for any celebration, it especially livens up a World Cup party when enjoyed with a filled Champagne flute and, a seemingly-endless list of things to celebrate ... like the ones Wesley Sneijder holds.

Fresh Summer Chutney with Dutch Cheese and Gingersnaps, for Wesley Sneijder

Prepare chutney:
1 1/2 lbs just-ripe summer pitted fruit, diced (i.e., peaches, plums, apricots, cherries)
1/2 cup raisins
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup apple cider vinegar
1/2 tsp cinnamon
1/2 tsp freshly-ground nutmeg

Combine all ingredients in medium saucepan. Bring to a boil. Reduce heat to low, simmer for 30-40 minutes, stirring occasionally. Chutney is ready when liquid is reduced and mixture is thick and sticky. Cool to store and refrigerate in glass container, or serve at room temperature. Yields about 2 cups.

Prepare appetizer:
Fresh chutney
1 small wheel Dutch gouda cheese, red rind removed
Purchased or homemade gingersnap cookies (see Dec 9 post)

Top cheese with desired amount of chutney and heat in 350F oven or microwave just until cheese is soft but not melted. Serve with small knives for guests to spread cheese with chutney on cookies. Yields 8-10 appetizer servings.

Where to shop ~
for specialty ingredients and pantry staples, I love Monsieur Marcel
for produce, Farm Fresh and Farm Boy Produce
for breads, Thee's Continental Pastries, Monsieur Marcel, Breadworks
for fresh seafood, Bob Tusquellas Seafood Market
for meats, Huntington Meats, Marconda's Meats
for things hot, Light My Fire