Chocolate, Espresso and Vanilla Pots de Crème. EUROPE, FRANCE
The key to a good pot de creme isn’t a thick, creamy interior. In fact, despite the name, the dessert doesn’t even have to contain cream. It can be as delicate as a custard, which this is most definitely. Our version is an adaptation from Le Cordon Bleu at Home.
Croatian Holiday Nut Roll | Povatica. CROATIA, EUROPE
It’s all in the wrist. The secret to making good Povatica, that is. This famous Croatian Holiday Nut Roll gives its maker a workout. You will be rolling, and pulling, and stretching the dough until it is thin, thin, thin Unlike cinnamon buns, which ooze fluffy bready goodness as much as anything else, Povatica is all about showing off the filling, framed by delicate layers of bread.
Liege Waffles. BELGIUM, EUROPE
Liege waffles are dense, yeasty, and studded with pockets of sugar. When you eat one room temperature, the little bits of sugar crunch in your mouth – an unusual, but addictive experience.
Austrian Chocolate Tart with Apricot Jam | Sacher-torte. AUSTRIA, EUROPE
When made properly, Sacher-torte is enrobed in a silky, smooth layer of chocolate ganache. This cake will satisfy any sweet tooth.
Cream Roll | Brac de Gitano. ANDORRA, EUROPE
Brac de Gitano is a thin cake filled with apricot cream, rolled and then sliced. Andorrans enjoy this rich dessert with tea or coffee.
Swedish Cheese Custard. EUROPE, SWEDEN
Swedish Cheese Custard is a delicate option for brunch - enjoy with a fennel salad dressed lightly in vinaigrette. You can use the fennel fronds to add dimension to your favorite oil and vinegar dressing.
Roasted Pepper Spread | Ajvar. EUROPE, MONTENEGRO
Ajvar is a pepper spread popular all over the Balkans. Typically made with fresh, roasted paprika peppers and (sometimes) eggplant, the bright garden flavor goes great with all manner of meat, especially burgers. The versatile spread can also turn into a sauce for pasta, pizza, or a sandwich. Some make it spicy while others make it mild – the choice is yours.
Baltic Cranberry Sauce. EUROPE, LATVIA
Latvians know what's up when it comes to the cranberry. They eat it whipped in clouds of pudding, layered with breads, and beyond.
Wooden Spoon Applesauce. EUROPE, LIECHTENSTEIN
In countries like Liechtenstein applesauce is the go-to side dish for all sorts of meals, like Schnitzel and Käsknöpfle. The fresh flavor will totally make you forget that you left your apples just sitting ther for so long.
Scandanavian Mustard and Dill Sauce. EUROPE, FINLAND
Mustard-lovers unite. This tangy, spicy Scandinavian recipe goes great with meaty salmon. Take the time to buy really excellent mustard – the spicier the better. If you have leftovers try spreading a little on a sandwich.
Roasted Eggplant and Bell Pepper Dip | Kyopolou. BULGARIA, EUROPE
Kyopolou melds roasted, sweet peppers, eggplant, and ripe tomatoes to make a dipping sensation. Serve with pita bread or alongside white fish. Be sure to prepare a day ahead (or at least several hours) so that the flavors can properly distribute. Otherwise the garlic will be too sharp and bitter. If you simply must serve this dish right away, use less garlic.
Ratatouille. EUROPE, FRANCE
Most popular in the south of France, around Nice (one of the hotspots for rich and famous folk, on the French Riviera), ratatouille means "to toss food together."
