Year’s End Holiday Recipes Sure to Impress

As 2016 comes to an end, one of the wonderful things we all look forward to is holiday meals. No matter your traditions, there are plenty of comfort foods we wait for all year.

If you’re in charge of bringing a dish to share, don’t worry, we have you covered. We’ve put together a list of delicious holiday recipes from around the globe that is sure to impress.

Leaf Bread

Leaf bread is a traditional holiday recipe from Iceland. Families make this bread together a few days before Christmas. This beautifully decorated, cake-like bread is deep fried and usually served with smoke lamb. This recipe is perfect for family bonding.leaf-bread

Servings: 25


  • 12cups flour
  • 1 tbsp. sugar
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 12 unsalted butter
  • 1 cup plus 2 tbsp. whole milk, heated to 115°
  • Canola oil, for frying


  1. Whisk flour, sugar, baking powder and salt in a bowl. Using two forks or your fingers, cut butter into flour mixture, forming pea-size crumbles. Stir in milk until dough forms. Transfer dough to a lightly floured surface; knead until smooth.
  2. Divide dough into twenty-five 1-oz. balls; working with 1 ball at a time, roll dough into a 7″ disk, about116” thick. (Cover remaining dough with a damp towel to prevent dough from drying out).
  3. Using a paring knife and working outwards from the center of disk, cut rows of nested V’s14” apart. Use knife to lift the tip of every other V; fold each tip back to cross over the V behind it, pressing the dough to adhere.
  4. Store cut dough disks between parchment paper and cover with a damp towel until ready to fry.
  5. Heat 2″ oil in a 6-qt. saucepan until a deep-fry thermometer reads 400°. Fry 1 dough disk at a time, flipping once, until crisp, about 30 seconds. Transfer to paper towels to drain.

Soupe Crasse (Cheese and Bread Soup)

Cold winter nights wouldn’t be complete without hot and hearty soup. So, all the way from Italy, we bring you soupe crasse. It’s a cheese soup that is typically made with day-old bread.soupe-crasse

Servings: 8-10


  • 12cups beef or chicken stock
  • 5 tbsp. unsalted butter
  • 10 oz. Italian breadsticks
  • 1 lb. Taleggio cheese, sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 12small onion, thinly sliced


  1. Bring stock to a boil in a saucepan; remove from heat.
  2. Grease bottom of a 3-qt. high-sided skillet with 1 tbsp. butter. Break breadsticks into 212” pieces. Put 1 layer breadsticks in skillet. Cover breadsticks with layer of cheese. Continue layering breadsticks and cheese; ladle stock over breadsticks one ladleful at a time and heat skillet over low heat. Bring to a simmer; cook, without stirring, for 30 minutes.
  3. Meanwhile, melt remaining butter in a 12″ skillet over medium heat. Add onions; cook, until onions are soft, 8-10 minutes.
  4. Set a fine sieve over a small bowl. Strain butter, pressing onions with back of a spoon; discard onions.
  5. Drizzle butter over soup; continue cooking for 10 more minutes. To serve, spoon onto serving plates.


French Baked Ham with Spiced Apples & Pears

In keeping with holiday tradition, we bring to you a ham recipe. The difference? This one is from France. The result is a delicious, aromatic and unforgettable holiday centerpiece.french-baked-ham-with-spiced-apples-pears

Servings: 10-12


  • 1 8-lb smoked, fully-cooked, spiral-cut ham
  • 1 tsp. dry mustard
  • 1/4 cup water
  • 3/4 cup packed brown sugar
  • 1 1/2 cups pure maple syrup
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/8 tsp. ground allspice
  • 4 sweet-tart baking apples, cored and halved
  • 4 pears, cored and halved


  1. Preheat the oven to 325F.
  2. Using kitchen twine, wrap the ham first vertically, and then once on each diagonal, making sure to loop around the bottom of the ham, to hold it together. Place the ham in a large, deep roasting pan, cut side down.
  3. Dissolve the dry mustard in the 1/4 cup water. Stir the mustard mixture into the brown sugar, maple syrup, cinnamon, cloves and allspice.
  4. Brush the maple glaze over the surface of the ham. Arrange the apples and pears around the ham and bake it, uncovered, for 1 hour and 40 minutes, basting the ham and fruit every 20 minutes. Loosely tent foil over the ham if it appears to be browning too quickly.
  5. Allow the ham and fruit to cool down slightly before removing the twine and serving warm or at room temperature


Vasilopita Cake (Greek New Year’s Cake)

No holiday meal is complete without dessert. This next recipe is a traditional Greek cake or bread that is usually served on New Year’s Eve in celebration of the life of Saint Basil. After baking the vasilopita cake, a coin is inserted through the base and when cut, the person who finds the coin is said to have good luck for the rest of the year.vasilopita-cake

Servings: 8-10


For The Cake

  • 13 oz. butter
  • 3 cups of sugar
  • 6 eggs (divided into yolks and whites)
  • Zest of 2 oranges
  • ½ cup orange juice
  • 7 oz. yogurt, strained
  • 1 tsp. vanilla extract
  • 5 oz. self-rising flour

For the Glaze

  • 2 cups icing sugar
  • 2 tbsp. hot water or milk
  • ½ tsp. vanilla extract


  1. To prepare this vasilopita, start by dividing the eggs into yolks and whites. Place the egg whites in the bowl of the electric mixer, along with a pinch of salt. Make sure your egg whites, bowl and whisk attachments are clean and free of any water. Whisk the egg whites until the mixture is very thick and glossy and a long trailing peak forms when the whisk is lifted (meringues). Place the mixture in a bowl and set aside.
  2. Use the electric mixer to mix the butter and sugar, for about 20 minutes, until the butter is creamy and fluffy, like whipped cream. Add the egg yolks, one at a time, whilst mixing, allowing time for each one to be absorbed, before adding another. Pour in the orange juice, the vanilla extract, the orange zest, the yogurt and mix to combine. Add 1/3 of the sifted flour and blend, using a spatula. Add 1/3 of the meringues and blend with light circular movements from the bottom up. Repeat with the rest of the flour and meringue (adding 1/3 of the flour and 1/3 meringue and then the remaining flour and meringue).
  3. To bake the vasilopita, preheat the oven to 390. Butter the bottom and sides of a round non-sticking cake tin (approx. 32cm diameter) and pour in the mixture. Place the cake tin in the preheated oven, on the lower rack, turn the heat down to 345 degrees and bake for 50-60 minutes, until nicely colored and cooked through. Check if the vasilopita is ready, by sticking in the middle of the cake a wooden skewer or toothpick. If it comes out clean, then the cake is ready.
  4. Let the vasilopita cool down (otherwise it will break) and invert the pan on a plate. Wrap a coin with aluminum foil and stick it in the cake. Invert the vasilopita on a serving platter.
  5. Prepare the glaze for the vasilopita. In a large bowl add all the ingredients and blend with a spatula to combine, until the glaze is smooth and glossy. Add a little bit more hot water, if needed (the glaze should be like a thin cream). Top the vasilopita with the glaze and even out with a spatula. Don’t forget to carve the number of the year on top of the glaze!

No matter your menu, we hope these recipes or others bring your family together this holiday season. Pick up many hard-to-find ingredients in store or online.


Recipe Sources
Leaf Bread via
Soupe Crasse via
French Baked Ham via
Vasilopita Cake via

Image Sources
Leaf Bread via
Soupe Crasse via
French Baked Ham via
Vasilopita Cake via

Global Twists to Thanksgiving Traditions

Global Twists to Thanksgiving Traditions

We understand that tradition plays a big part in celebrating Thanksgiving, one of America’s most widely celebrated holidays. However, if you’re looking to spice up your menu this year, we recommend trying a few of these international recipes. Let us know which ones were good enough to make the cut for next year’s feast.

Curried Pumpkin Soup

Start your celebration feast with this delicious appetizer. Said to have originated from Haiti during their independence from French colonial rule, it’s packed with flavor but light enough to wake up your taste buds and leave you with enough room for the rest of your Thanksgiving meal. You can make this flavorful dish a day ahead of time to cool completely uncovered, then cover it in the fridge to chill.

Servings: 10-12
  • 2 medium onions, finely chopped (2 cups)
  • 2 tablespoons unsalted butter
  • 2 large garlic cloves, minced
  • 1 1/2 tablespoons minced peeled fresh ginger
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/8 teaspoon ground cardamom
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon dried hot red pepper flakes
  • 2 (15-oz) cans solid-pack pumpkin (3 1/2 cups; not pie filling)
  • 4 cups water
  • 1 1/2 cups reduced-sodium chicken broth (12 fl oz)
  • 1 (14-oz) can unsweetened coconut milk (not low-fat)
  • 1/4 cup olive oil
  • 2 teaspoons brown mustard seeds
  • 8 fresh curry leaves
  1. Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes.
  2. Add garlic and ginger and cook, stirring, 1 minute.
  3. Add cumin, coriander, and cardamom and cook, stirring, 1 minute.
  4. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes.
  5. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot. Keep soup warm over low heat.
  6. Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, and then cook mustard seeds until they begin to pop, about 15 seconds.
  7. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup. Stir until combined well and season soup with salt. Soup can be thinned with additional water.

Roast Peruvian Turkey

This year, put your traditional turkey recipe on the backburner to try this succulent Roast Peruvian Turkey. The rub forms a crust that locks in all the juices, even in the driest parts of the breast meat, resulting in a satisfyingly juicy turkey with a unique Peruvian flair.

Servings: 12

1 (12 pound) whole turkey, neck and giblets removed

For the Dry-Rub:
  • 1/2 cup ground cumin
  • 1/2 cup soy sauce
  • 1/2 cup white vinegar
  • 1/3 cup vegetable oil 12 cloves garlic, peeled
  • 3 tablespoons paprika
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried oregano
  • 2 teaspoons kosher salt, or as needed
  • 1 tablespoon vegetable oil
  • 2 teaspoons water, or as needed
For the Sauce:
  1. Pat turkey dry with paper towels. Loosen skin over each side of breastbone with a spatula inserted beneath skin.
  2. Place cumin, soy sauce, vinegar, vegetable oil, garlic, paprika, black pepper, smoked paprika, and oregano into a blender. Blend spice rub into a thick paste, about 1 minute. Set aside 1/2 cup of rub in a bowl for a later step; pour remaining rub all over turkey and use a spatula to work about 2 tablespoons of mixture beneath the loosened skin on each side of the breast. Rub the mixture over every nook and cranny of turkey. Let turkey stand for 1 hour at room temperature.
  3. Preheat oven to 325 degrees F (165 degrees C). Fold a piece of aluminum foil into a rounded piece about the size of the turkey breast; set foil aside.
  4. Place turkey onto a rack set in a large roasting pan. Tie legs together at the bottom with a piece of kitchen twine. Spread 1/4 cup of reserved wet rub into cavity of turkey; retain remaining 1/4 cup for later. Sprinkle entire top and sides of turkey with kosher salt. Roast turkey in the preheated oven for 1 1/2 hours; place foil tent on turkey breast. Return to oven and continue to roast for about 1 hour and 15 more minutes.
  5. Combine remaining 1/4 cup of spice rub with 1 tablespoon vegetable oil and water in a small bowl. Brush mixture over turkey’s top, legs, and sides. Roast until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 170 to 175 degrees F (75 to 80 degrees C), about 30 more minutes. Transfer turkey to a serving platter and let rest for at least 20 minutes, reserving drippings in roasting pan.
  6. Place crème fraiche, chicken broth, lime juice, jalapeno peppers, and cilantro into a blender and blend until smooth. Pour excess grease out of turkey roasting pan, pour in crème fraiche mixture, and place the roasting pan over a burner set over medium-high heat. Scrape the browned pan drippings into the sauce mixture, bring to a boil, and cook until gravy is reduced by half and thickened, about 10 minutes. Whisk often to prevent lumps. Season gravy with salt, black pepper and cayenne pepper. Carve and serve turkey with pan gravy.

Mashed Sweet Potatoes with Coconut Milk, Bacon and Cilantro

This unique twist to the traditional Thanksgiving favorite we all know and love—mashed potatoes—is guaranteed to win you over. Brought to you from Brazil, this dish was inspired by another favorite, quibebe, or mashed pumpkin with coconut milk and cilantro.

Servings: 8
  1. Boil sweet potatoes in a large pot of cold salted water until very tender (about 15 minutes). Drain. Let stand in colander 2-5 minutes.
  2. Purée sweet potatoes with a potato ricer or masher; then, stir in the coconut milk until mixture is homogeneous and creamy.
  3. Add the garlic and chicken bouillon powder, nutmeg, sautéed bacon, salt and pepper; stir well.
  4. Before serving, stir in the chopped cilantro.

German Apple Cake

If you still have room after your Thanksgiving dinner feast, it’s time to dig into some worldly dessert. This German Apple Cake is a delicious alternative to the usual apple pie. With a crunchy top and moist, apple filled interior, this is one recipe you’re sure to keep around for next year.

Servings: 24
  • 2 eggs
  • 1 cup vegetable oil
  • 2 cups white sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 4 cups apples – peeled, cored and diced
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch cake pan.
  2. In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well.
  3. Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve with a dusting of confectioners’ sugar or with a Cream Cheese Frosting.


Recipe Sources
Curried Pumpkin Soup via
Roast Peruvian Turkey via
Mashed Sweet Potatoes with Coconut Milk, Bacon and Cilantro via
German Apple Cake via

Image Sources
Curried Pumpkin Soup via
Roast Peruvian Turkey via
Mashed Sweet Potatoes with Coconut Milk, Bacon and Cilantro via
German Apple Cake via

Scare Away Hunger with Halloween Treats from Around the World

Scare Away Hunger with Halloween Treats from Around the World


It’s that time of the year again. Fans of horror, children and dentists celebrate the one day where candy overdose is a fact of life. While nobody celebrates Halloween as widely as Americans, it’s a holiday dating back to ancient Celtic civilizations and is represented in almost every culture on Earth.

Here are some international recipes to add a not-so-scary surprise to your Halloween festivities.


Barmbrack – Ireland

While some of you may toss breakfast bread a curious look, you’d be surprised to find it’s
the original Halloween dish. This treat has lasted since the beginning of the holiday and has no intention of going stale soon. The trick lies just below the spicy, sweet crust. Tradition requires bakers put several inedible objects within the cake which give eaters their fortune. A bean means spinster/bachelorhood, cloth signals poverty, a coin promises wealth and a ring hints at marriage.contentfeatured


  • 2 cups black tea, cooled
  • 34cup raisins
  • 12cup dried currants, cranberries or cherries
  • 2 tbsp. each candied lemon and orange peel, minced
  • 2 cups flour, plus more
  • 14cup light brown sugar
  • 2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 14 freshly grated nutmeg
  • 14 ground cloves
  • 6 tbsp. unsalted butter, preferably European-style
  • 14cup whole milk
  • 1 egg, beaten
  • Assorted charms, wrapped individually in parchment paper (if desired)
  • 13cup honey, warmed


  1. Stir tea, raisins, currants and candied lemon and orange peel in a bowl.
  2. Cover with plastic wrap and let sit 2 hours, then drain and set aside.
  3. Heat oven to 325°.
  4. Whisk flour, sugar, baking soda, cinnamon, nutmeg and cloves in a bowl; make a well in the center.
  5. Mix reserved fruit, butter, milk and egg in a bowl and add to well; stir until a wet dough forms.
  6. Press dough into a greased 8″ cake pan and push charms into dough.
  7. Bake until firm, 35–40 minutes.
  8. Brush with honey; bake 2 more minutes.
  9. Let cool slightly; serve with butter.


Pabassinas – Mexico and Sardinia

Mexico takes a different approach to their Halloween with Dia De Los Muertos (or Day of the Dead), and its traditions, festivities and style are recognized around the world. This multi-day celebration swaps pumpkins for decorated candy skulls, trick or treating for street parades, and emphasizes remembering deceased loved ones.

Although traditional to the Sardinian Day of the Dead, Pabassinas have become a beloved tradition on Mexico’s Dia De Los Muertos. These sweet raisin cookies are delicious treats at any Day of the Dead celebration.


  • 3 34cups all-purpose flour
  • 34cups sugar
  • 1 – 14 package active dry yeast
  • 12 fine sea salt
  • 12 ground orange powder or 1 teaspoon orange zest
  • 12 of cinnamon
  • 34cup unsalted butter, room temperature
  • 1 14 cups golden raisins
  • 1 14 cup almonds, finely chopped
  • 1 cup walnuts, shelled and finely chopped
  • 12cup milk
  • 14 cup water
  • 14 vanilla extract

Icing Optional

  • 2 cups confectioner’s sugar
  • 1 egg white
  • 1 tsp. lemon juice
  • 12 oz. teaspoon vanilla extract
  • colors and sprinkles added to icing for decoration


  1. Place rack in the middle and preheat oven to 375°.
  2. Combine flour, sugar, yeast, baking powder, salt, orange powder (or zest), and cinnamon in a large bowl. Whisk to combine.
  3. Add flour, using your finger rub butter into flour forming pea sized chunks.
  4. Add raisins, almonds and walnuts, use spatula to combine.
  5. Add 12cup milk, water, and vanilla, use spatula to combine. Note: you can also use a stand mixer with paddle attachment to make this entire recipe.
  6. Turn dough onto lightly floured counter. Using a rolling pin, roll dough out to 1412 inch thick.
  7. Use a cutter in any shape you like, cut out dough. Place on parchment lined baking sheets. Bake for 20-25 minutes, or until light golden brown. Because there is yeast in the dough, and depending on the size cookie cutter you use it can sometimes take up to 30 minutes. Just check until golden brown.
  8. Remove from oven and place on cooling rack until completely cooled before decorating.

Icing Optional

  1. While cookies are baking, make icing to decorate (optional). Place confectioner’s sugar, egg whites, lemon juice, and vanilla extract in stand mixer with paddle attachment, or large bowl with hand mixer. Mix until combined well.
  2. Adding colors to icing:Add a tiny drop at a time to play with different colors. If you add too much, the icing will become too runny. You can split the batch of icing to make separate color, or simply double the recipe to have tons to play with.


Fave dei Morti – Italy

 These soft, chewy cookies whose name translates to “Beans of the Dead” are made in celebration of Italy’s All Souls’ Day. A mild holiday in comparison to many cultures, Italians simply take the day to think of loved ones who have moved on.


  • 1 14cups of almonds
  • 15cup of pine nuts
  • 23cup of all-purpose white wheat flour
  • 23cup of powdered sugar
  • 12 of Lemon peel, grated
  • 1 tsp. of cinnamon
  • 1 egg
  • 1 tbsp. of Grappa
  • 2 egg yolks


  1. Process almonds in a food processor (be careful not to over process or the almonds will release their oil), then the pine nuts. In a bowl, beat the whole egg with the egg yolks and the grappa (grape spirit).
  2. Put the flour, ground almonds and the sifted powdered sugar on a pastry board. Then add the ground pine nuts and mix with your hands, making a well in the middle. Lastly, add the grated lemon zest and the cinnamon.
  3. Pour the egg and grappa mixture into the middle of the well and knead until you have a firm, soft dough.
  4. Take a piece of dough and roll into a ½-inch thick rope, then cut into ½-inch pieces. Roll the pieces into balls and repeat until the dough is used up.
  5. Place the small balls on a baking sheet, lined with parchment paper, and bake at 350°F for 15 minutes, until lightly colored, but not browned.
  6. Take the cookies out of the oven and allow to cool.


Spiced Pumpkin Punch – United Statescontentfeatured

Some of you have most likely broken out in a nervous sweat by now. “This is Halloween, where is the pumpkin?” You’re asking as you scroll further into the spice-less abyss.

We’re bringing this trip around the world to a comforting end with help from the titan of Halloween. Whether you’re camped out for trick or treaters or admiring costumes at a party, here’s some seasonal alcoholic fun.



  1. Place all of the ingredients, except the ginger beer, in a cocktail shaker and shake vigorously. If you don’t have a cocktail shaker, don’t panic, just use a teaspoon to mix things up.
  2. Strain ingredients over ice in a rocks glass.
  3. Stir in the ginger beer and garnish your cocktail with a cinnamon stick and a couple sage leaves, if you’re feeling fancy. An extra dash of cinnamon never hurts either.


There’s no debate that Halloween is one of the greatest food holidays around, so what are you waiting for? Grab your broom and fly over to the International Food Club for the ingredients you need to celebrate the right way.


Recipe sources

Three Ways to Spice Up the Menu for Eat an Apple Day


You’re the apple of my eye, the apple doesn’t fall far from the tree, The Big Apple.  With so many expressions dedicated to one fruit, it’s only fair we show our appreciation on September 17th for National Eat an Apple Day.

To celebrate, we’re sharing some global recipes showcasing the many flavors of apples.


Empanadas de Manzana (Apple Empanadas)

recipe0678These delicious Mexican pastries have spawned eateries and food trucks across the nation. What would traditionally make the filling of an apple pie is baked into a crispy, flaky, sugar-coated shell.


  • 6 granny smith apples, cored, peeled and cut into ½” pieces (about 6 cups)
  • 1 cup chopped brown sugar cane
  • 1 cup packed dark brown sugar
  • 2 tbsp. lemon juice
  • 1¼ tsp. ground cinnamon, divided
  • ¼ tsp. ground cloves
  • 2 tbsp. sugar
  • 1 pkg. (11.6 oz.) puff pastry for turnovers, thawed
  • All-purpose flour, for rolling out dough
  • 1 egg, mixed with 2 tsp. water and beaten


  1. Add apples, brown sugar cane, lemon juice, 1 tsp. ground cinnamon and ground cloves to small pot; set pot over medium heat. Cook, stirring occasionally, until sugar dissolves and apples begin to release their liquid. Reduce heat to medium low. Cook, stirring occasionally, until liquid evaporates and apples are tender, about 20-25 minutes. Transfer cooked apples to bowl; chill until cold.
  1. Heat oven to 425°F. In small bowl, mix sugar with remaining cinnamon until combined; set aside.
  2. On lightly floured work surface, using rolling pin, roll out puff pastry round until about ½” larger in diameter. Spoon 2 tbsp. cooled apple mixture into middle of dough. Moisten edges with beaten eggs; fold in half to form half-moon shape. Seal edges by pressing with fork; transfer to parchment-lined baking sheet. Repeat with remaining pastry rounds and filling to make 12 empanadas. Brush tops of empanadas with beaten eggs; sprinkle with cinnamon sugar. Using tip of knife, make small slit in top of each empanada to vent.
  3. Bake until empanadas are puffed and golden brown, about 20 minutes, rotating pan after 10 minutes for even browning. Transfer empanadas to cooling rack; let sit until cool enough to handle. Serve warm or at room temperature.


Tarte Tatin

img_3569lemon-loaf2-700x454-300x195This French recipe turns pie baking on its head. Dried, caramelized apples cook at the bottom of a skillet draped in pastry dough to make a glazed fruit shell pretty enough to sit in the Louvre.


  • 6 to 8 large, firm-fleshed apples, preferably Braeburn, or use a mix of Honeycrisp and Granny Smith
  • 6 tablespoons salted butter, very soft
  • ⅔cup granulated or light brown sugar
  • 1 sheet all-butter puff pastry


  1. At least one day before you plan to cook the tart, prepare the apples: Slice off the bottom of each apple so it has a flat base. Peel and quarter the apples. Use a small sharp knife to trim the hard cores and seeds from the center of each quarter; don’t worry about being too neat. Transfer to a bowl and refrigerate, lightly covered, for at least one day or up to three days. (This key step reduces the amount of liquid in the tart. Don’t worry if the apples turn brown; they will be browned during the cooking anyway.)
  2. When ready to cook, heat oven to 375 degrees. Thickly coat the bottom of a 10-inch heavy ovenproof skillet with butter. Sprinkle sugar evenly on top.
  3. Cut one piece of apple into a thick round disk and place in the center of the skillet to serve as the “button.” Arrange the remaining apple pieces, each one standing on its flat end, in concentric circles around the button. Keep the pieces close together so that they support one another, standing upright. They will look like the petals of a flower.
  4. On a floured surface, roll out the puff pastry about 1/8-inch thick. Place an upside-down bowl or pan on the pastry and use the tip of a sharp knife to cut out a circle about the same size as the top of your skillet. Lift out the circle and drape gently over the apples. Use your hands to tuck the pastry around the apple pieces, hugging them together firmly.
  5. Place the skillet on the stovetop over medium heat until golden-brown juice begins to bubble around the edges, 3 minutes (if the juices keep rising, spoon out as needed to remain level with pastry). Keep cooking until the juices are turning darker brown and smell caramelized, no longer than 10 minutes more.
  6. Transfer skillet to the oven and bake 45 to 50 minutes, until puff pastry is browned and firm.
  7. Let cool 5 minutes, then carefully turn out onto a round serving plate. If any apples remain stuck in the pan, gently use a spatula to retrieve them, and rearrange on the pastry shell. Cut in wedges and serve warm with heavy cream, crème fraîche or vanilla ice cream.


Apple Strudel

51136400_hiresThere’s a million different renditions, but there’s nothing quite like the original version of this German pastry. Not quite a loaf of bread, and not quite a pie, this blend of apples and raisins topped with cream is sure to please.


  • 1 egg
  • 1 tbsp. water
  • 2 tbsp. granulated sugar
  • 1 tbsp. all-purpose flour
  • 1/4 tsp. ground cinnamon
  • 2 large Granny Smith apples, peeled, cored and thinly sliced
  • 2 tbsp. raisins
  • 1/2 of a 17.3-ounce package puff pastry sheets (1 sheet), thawed
  • Confectioners’ sugar (optional)


  1. Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork. Stir the granulated sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
  1. For best results, make sure to toss the apples and raisins until they’re evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.
  1. For some nutty crunch, 1/4 cup sliced almonds may be added with the apples and raisins.
  2. Sprinkle additional flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.
  3. Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners’ sugar, if desired.
  4. For a Vanilla Sauce to serve with the strudel, stir 3/4 cup milk, 1/2 cup light cream, 1/3 cup sugar, 4 egg yolks, beaten and 1/2 vanilla bean in a 2-quart saucepan. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat. Cover and refrigerate for 1 hour. Remove the vanilla bean.


Take A Bite Out of These Recipes!

Stop by our store location to find the fresh apples and baking goods you’ll need for these recipes. We’re located at 4300 LB McLeod Road, Orlando, Florida.

5 Tasty Ways to Celebrate National Sandwich Month

asuYou read it right. August, appropriately being the bottom bun of fall, is National Sandwich Month! Sandwiches are enjoyed in practically every country on Earth. So we’re going to help your appetite stay festive with these amazing international recipes.


Bosna Wurst – Austria

Germany and Austria have a rich history of sausage making. Skip the part where your family takes several hundred years to create their own recipe with this simple one.


Bratwurst (Number depends on how many needed)
Kaiser roll
Ketchup, mustard and curry powder, to taste.
Chopped onions


  1. Grill or pan fry bratwurst, cooking until it reaches an internal temperature of about 160 degrees.
  2. Toast a Kaiser roll on grill or in oven until golden brown.
  3. Combine desired amount of ketchup, mustard and curry powder. Bosna is meant to be a little spicy, but it’s mostly up to the one eating it.
  4. Spread a generous amount of chopped onions along the bratwurst once they’re in the bun.


Medianoche – Cuba

sandThe sandwich may literally mean “middle of the night,” but this can be eaten at any hour of the day, or every hour of the day. We won’t judge. This sandwich is identical the popular Cuban, except for the sweet egg bread it’s served on.


1 lb. pork loin
Kosher salt and freshly ground black pepper
2 tbsp. olive oil
4 medianoche bread, or challah
12 cup yellow mustard
1 lb. sliced deli ham, halved
8 slices Swiss cheese, halved
4 dill pickles
4 tbsp. unsalted butter, softened


  1. Heat oven to 400°. Season pork with salt and pepper and drizzle with olive oil. Place on a roasting tray and roast until a thermometer inserted reads 160°, about 45 minutes. Remove from oven and transfer to a cutting board to rest, about 15 minutes. Thinly slice the pork.
  2. Halve the bread lengthwise and spread the insides of each roll with 1 tablespoon mustard. Divide the ham, pork, cheese and pickles evenly among sandwiches.
  3. Heat half the butter in a 12-inch skillet over medium. Working in batches, cook two sandwiches, pressing down on the top with a 10-inch cast iron skillet, until golden on the bottom, about 3 minutes. Flip the sandwiches over, press with the skillet, and continue cooking until the other side is golden brown and the cheese has melted, about 3 minutes more. Transfer to a cutting board and cut in half on the diagonal to serve.


Bánh mì – Vietnam

banhThis trendy food has launched thousands of food trucks and pop-up restaurants around the world. While the name actually refers to the bread it’s served on, Bánh mì is a blend of Vietnamese and French cuisine.


For the pork:
10 cups simmering water
1/2 cup kosher salt
1/2 cup granulated sugar
3 medium garlic cloves, peeled
2 medium serrano chiles, crushed
1 tablespoon black peppercorns, cracked
3 pounds boneless pork butt

For the pickled carrots:
1/2 cup distilled white vinegar
1/2 cup granulated sugar
1 teaspoon kosher salt
1 1/2 cups peeled and coarsely shredded carrots (from about 3 medium)


For the pork:

  1. Pour 2 cups of the simmering water into a 6-quart heatproof container with a tightfitting lid, then remove the remaining water from heat. Add salt and sugar to the heatproof container and stir until dissolved. Add garlic, chiles, peppercorns and pork. Top with remaining 8 cups of now-tepid water to fully cover the meat. Submerge the meat if necessary by filling a resealable bag with water and placing it on top. Cover and refrigerate 12 hours or overnight.
  2. When the pork is ready, remove from the liquid, rinse, pat dry with paper towels, and place fat side up in a roasting pan. Allow to come to room temperature for about 30 minutes. Meanwhile, heat the oven to 400°F and arrange a rack in the middle. Roast pork until the internal temperature reaches 165°F, about 1 hour 45 minutes. Let cool to room temperature, at least 45 minutes, then slice thinly, about 1/8 inch thick.

For the pickled carrots:

  1. Combine vinegar, sugar, and salt in a small saucepan over medium heat. Once sugar and salt have dissolved, remove from heat, add carrots and stir to coat in pickling mixture. Let stand until carrots have softened, at least 30 minutes or overnight. Drain well and set aside.

To assemble:

  1. Slice off the top 1/3 of the baguettes lengthwise and set aside. Remove enough of the bottom interiors so that the filling can fit easily.
  2. Spread 1 tablespoon of the mayonnaise on each baguette’s upper 1/3 and 2 tablespoons on each bottom. Crumble half of the pâté (if using) on each bottom section, then top with sliced pork (there may be some left over), cucumber, cilantro leaves, pickled carrots and jalapeños. Sprinkle each sandwich with soy sauce and close with the upper parts of the baguettes. Place 10 toothpicks approximately 1 inch apart to secure the sandwiches and slice into about 10 (1-1/2-inch) pieces. Serve.


Grilled PB&J – United States of America

pbjYou’ve had a million of them, but you haven’t had one like this. There’s nothing quite like the warm creaminess of melted peanut butter. Add that with the sweetness of jelly and toasted bread, and it’s a revolutionary change.


Bread, any kind, try some international styles out for a unique sandwich.
Jam, any kind, same logic as bread.
Peanut butter, crunchy if you’re feeling adventurous.


Isn’t simplicity part of what makes sandwiches amazing?

  1. Smear desired amount of peanut butter and jelly on to bread.
  2. Toast the sandwich. This can be done in an oven or panini press for best results.


Chacarero – Chile

chacSouth America is a sandwich lover’s dream. Cemitas, Barros Luco, Choripan, but nothing compares to the Chacarero, a South American rendition of a burger.


For the steak
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 garlic clove, minced
1 boneless sirloin steak, cut 1 inch thick (about 1 lb)

For the sandwiches:
2 avocados, ripe, peeled and pitted
1 tablespoon lime juice
1/4 teaspoon salt
1 bag (12 oz) Green Giant™ Steamers™ Select® frozen whole green beans
4 large soft rolls or Kaiser rolls, cut in half lengthwise
4 slices Muenster cheese
1 tomato, sliced
Jalapeño, sliced, if desired
Hot Sauce, if desired


  1. Mix olive oil, salt, pepper and garlic clove. Place steak in a resealable bag with olive oil mixture.
  2. Place in refrigerator for 1 hour.
  3. Grill steak in an indoor or outdoor grill at high heat for 4 to 6 minutes on each side or until medium rare. Let cool slightly; slice steak, thinly.
  4. Cook green beans as directed on the package; cool slightly.
  5. Mash avocadoes with lime juice and salt.
  6. To assemble each sandwich: Spread 1 /4 mashed avocado spread inside top of roll. Place 1/2cup packed green beans onto avocado. On the bottom half place 1 slice cheese, tomato slices and 1/ 4 lb sliced meat. Add jalapeño and/or hot sauce, if desired.


Get Cooking!

By now you’re most likely craving a sandwich. If you’re in the mood to throw on the apron and get cooking, stop by our grocery store at International Food Club or shop online! If you’re too hungry to wait, enjoy a wide selection of already prepared sandwiches from around the world at the International Food Café.


Recipe Sources:

Image Sources (Not on recipe page):

Dig into Decadence: Chocolate Desserts from Around the World

If there’s one thing that all countries can agree on—it’s that chocolate makes for a exquisite ingredient in a rich dessert recipe. See how different parts of the world have made the classic chocolate flavor distinctly their own.

Italian Chocolate Biscotti

The Biscotti, meaning twice-baked, is a subtly-sweet and crisp dessert biscuit from Italy. These biscuits pair perfectly with a steaming hot cup of coffee.

SERVINGS: 50-60 cookies


2 cups all-purpose flour
3/4 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
4 large eggs, at room temperature
1 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup almonds, toasted and very coarsely-chopped
3/4 cup chocolate chips
2 tablespoons coarse or crystal sugar


  1. Preheat the oven to 350 degrees F (180 degrees C).
  2. In a small bowl, sift together the flour, cocoa powder, baking soda and salt.
  3. In a large bowl, beat together the 3 eggs, sugar and vanilla and almond extracts. Gradually stir in the dry ingredients, and then mix in the nuts and the chocolate chips until the dough holds together.
  4. Line a baking sheet with parchment paper or a silicone mat. Divide the dough in half. On a lightly floured surface, roll the dough into two logs the length of the baking sheet. Transfer the logs onto the baking sheet evenly spaced apart.
  5. Gently flatten the tops of the logs. Beat the remaining egg and brush the tops of the logs liberally with the egg. Sprinkle the tops with the coarse or crystal sugar and bake for 25 minutes until the dough feels firm to the touch.
  6. Remove the cookie dough from the oven and cool 15 minutes. On a cutting board, use a serrated bread knife to diagonally cut the cookies into 1/2-inches slices. Lay the cookies cut side down on baking sheets and return to the oven for 20 to 30 minutes, turning the baking sheet midway during baking, until the cookies feel mostly firm.

Once baked, cool the cookies completely then store in an airtight container for up to two weeks. If you wish, the cookies can be half-dipped in melted chocolate, and then cooled until the chocolate hardens.

Brazilian Brigadeiros

Any party or gathering in Brazil is guaranteed to be garnished with these super simple, yet deliciously addicting fudge balls coined Brigadeiros meaning the candy.



1 (14-ounce) can of sweetened condensed milk
1/4 cup baking cocoa powder
2 tablespoons unsalted butter (softened) plus extra to grease plate and hands
1 tablespoon pure vanilla extract
Chocolate vermicelli or good quality chocolate sprinkles


  1. Whisk the condensed milk and cocoa powder together until obtaining a homogeneous mixture (without lumps of cocoa powder). Then, stir in the butter.
  2. Cook in a medium non-stick saucepan over medium-low to medium heat (large burner), stirring constantly, until the mixture thickens and starts to peel away or show the bottom of the pan when you scrape it with your wood spoon (about 5-8 minutes). The chocolate fudge mixture should be thick enough to show you the bottom of the pan for a couple of seconds before the mixture levels out again.
  3. When chocolate fudge is ready, remove from stove top, mix in the vanilla extract and spread mixture onto a greased plate.
  4. Let cool to room temperature before starting to roll them into balls with greased hands. Use a 1/2 (or 1) tablespoon as measurement. Then, dredge gently in the chocolate vermicelli until totally covered, and place into paper bonbon cups.

These chocolate fudge balls can be stored in an airtight container at room temperature for up to 2 days. The mixture can be also stored, covered well, in the refrigerator for up to 4 days, brought to room temperature and rolled into balls.

German Black Forest Cake

This rich, chocolate-cherry dessert is not named after the Black Forest mountain range, but rather the specialty liquor made from tart cherries in that area in Germany.



2 1/8 cups all-purpose flour
3 cups white sugar
¾ cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3 eggs
1 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 (20 ounce) cans pitted sour cherries
1/4 cup cornstarch
1 teaspoon vanilla extract
3 cups heavy whipping cream
1/3 cup confectioners’ sugar


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
  2. In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
  3. Bake for 35 minutes or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges and remove to racks to cool completely.
  4. Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
  5. Combine whipping cream and confectioner’s sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
  6. With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pastry brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting and top with 3/4 cup cherry topping. Top with second cake layer and repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

Recipe Sources:

Italian Chocolate Biscotti via David Lebovitz
Brazilian Brigadeiro via From Brazil to You
German Black Forest Cake via AllRecipes

Image Sources:

Italian Chocolate Biscotti via ItalianFoodForever
Brazilian Brigadeiro via Guidasemana
German Black Forest Cake via AllRecipes

Just Chill: Cool Summer Dishes to Impress

Those native to the sunshine state are blissfully aware of two seasons: summer and food1summer part II. For the rest of the US with reasonable climate intervals, rays of sunshine
brought on by this season are met with delight. It means peeling away the layers and enjoying the outdoors, socializing with loved ones and, thank goodness, finally ordering your coffee over ice without receiving the judgmental side-eye from your barista.

With any outdoor summer gathering — backyard barbecues, pool parties, sophisticated soirees — food is also an integral part. Sometimes, it’s just too hot out to enjoy a steaming bowl of chili or loaded baked potato. Your solution: chilled dishes that can be enjoyed even as temperatures reaches record highs.

Easy out recipes like “chilled soups” and “reconstructed salads” have no business here. International Food Club takes this concept to a whole new level — so throw your hair up in a carefree topknot and dust off your heart-shaped glasses — this cool remix on summer-inspired dishes is practically a prerequisite for your favorite Instagram filter.

Zucchini Lasagna with Farmer Cheese

Tired of your plain old lasagna, with its savory tiers of melted cheese and tomato sauce? The answer is typically, “never in a million years,” but if you were looking to take a unique approach to the classic that requires just a few simple ingredients and zero actual cooking, you might want to give this Zucchini Lasagna a try.

Tip: If you’re not a fan of farmer cheese, try something else among the spreadable variety, such as goat cheese.

Serves: up to 4


1 pack farmer’s cheese

1/4 cup olive oil

1 large zucchini

1 vine-ripe tomatoes

1/2  cup basil

1 teaspoon salt and pepper


  1. Season farmer cheese with salt, pepper and olive oil.
  2. Layer 2 strips zucchini with cheese, sliced tomatoes and basil.
  3. Top with zucchini.
  4. Drizzle with oil and sprinkle with salt, pepper and basil.


BLT Summer Rolls with Avocado

food2The summer conundrum: it’s a social season that encourages potlucks and barbecues rife with tremendous portions and heavy selections, yet begs its patrons to shed layers of flannel, bulky leather jackets and cashmere sweaters in favor of shorts and short sleeves.

But no one should have to choose between comfort food or crop tops, and in the case of the BLT Summer Rolls with Avocado, you don’t have to. This classic favorite gets a season-appropriate makeover, that way you can have your bacon and eat it too.

Serves: 4


8 slices bacon

1/2 to 1 large tomato

1/2 to 1 avocado

4 rice paper wrappers

4 large butter lettuce leaves

8 teaspoons mayonnaise


  1. Cook bacon in pan until crispy. Drain on paper towels.
  2. Fill large bowl with warm water and dip rice paper rolls in water until soft. Place on plate in front of you.
  3. Layer lettuce, tomato, avocado, 2 slices bacon and mayonnaise on the rice paper roll.
  4. Keeping the ends open tightly, roll the rice paper away from you.
  5. Slice in half.
  6. Repeat with remaining rice paper wrappers.



Easy Pesto Tortellini Skewers

This snack-friendly finger-food takes on the guise of a kebob, flanked by its loyal sidekick that adds a burst of flavor, the sun-dried tomato. These delectable morsels can be enjoyed at room temperature or chilled, and make the perfect afternoon bite or potluck accessory.


 20 oz tortellini, refrigerated (you can try alternative pasta such as cappellacci as well)

1/2 cup pesto, prepared

4 oz sun dried tomatoes (packed in oil), julienned

Small skewers


  1. Cook tortellini according to package instructions. Drain and place either back in pan or in a large bowl.
  2. Stir pesto into tortellini to coat evenly.
  3. Drain liquid from sun dried tomatoes and place in small bowl.
  4. Skewer one tortellini followed by a strip of tomato then one more tortellini and one more tomato.
  5. Refrigerate until serving.

Hey Local Floridians! Find More at Our Store!

You can find fresh vegetable ingredients for these recipes at our store location as well! Come visit us at 4300 LB McLeod Rd. Orlando, FL 32811.


Recipe Sources:

Zuchini Lasagna via

BLT Summer Rolls via

Pesto Tortellini Skewers via