6 European Food Favorites to Make in Your American Kitchen
When traveling overseas, what is it that you most look forward to — the sights, the culture, or the food? If your answer is the food, you’re not alone and we don’t blame you. Many countries specialize in a certain dish or cuisine, and indulging in that treat while in a foreign country just feels sweet, even if that food item happens to be savory.
But still, what many people don’t realize is that while crepes taste best in Paris, pizza tastes most authentic in Italy, and shephard’s pie tastes especially comforting in Ireland, it is possible to make those foreign treats at home and enjoy them, too. They won’t even cost you a plane ticket. Thankfully, a whole lot less.
Before you book your trip for Europe next year, or rather than booking your trip next year, consider enjoying one of these six foreign delicacies in your very own kitchen. Take your mouth on an European culinary tour from France to Italy to Ireland to Amsterdam to Spain to Germany, and then determine what cuisine is really your specialty.
1. Stroopwafel — Amsterdam
If you’ve ever been to the Venice of the North, there’s a good chance you’ve tried their famous stroopwafels. If you haven’t, think of a dessert that consists of two thin, crispy wafers sandwiched together with a caramel-like syrup. The Dutch have the sweet treat down pat, and you can, too, with this recipe from Food.com. As long as you have a pizzelle iron, you can bring Amsterdam to your kitchen, and after that, you can start working on your poffertjes.
- 4 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1 cup unsalted butter
- 2 large eggs
- 1 (1/4 ounce) package active dry yeast
- 1/2 cup warm water
- 1 1/2 cups packed brown sugar
- 1 cup unsalted butter
- 1 teaspoon ground cinnamon
- 6 tablespoons dark corn syrup
Directions: Preheat a pizzelle iron. To make the waffles, dissolve the yeast in the warm water. Cut butter into the flour. Mix in the sugar, cinnamon, eggs, and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes. Roll dough into 12 small balls; squeeze each ball into the preheated pizzelle iron and bake for about 30 seconds. Cut the waffles into two thin waffles and spread with filling.
To make the filling, in a saucepan boil the brown sugar, the remaining one cup of the butter, cinnamon (this is a must-have ingredient), and dark corn syrup until it reaches the soft ball stage (234-240 degrees Fahrenheit, 112-115 degrees Celsius), stirring constantly.
To assemble, cut each waffle (only if home-made waffles) into 2 thin waffles and spread with filling. Repeat this process until all the filling is used. If using store bought, simply spread about 1 tablespoon of filling on one waffle cookie, let it cool about 1 minute, and squeeze a second cookie on top. Makes 12 servings (more if using store-bought.)