Exploring the World Through Your Kitchen
As seasoned culinary professionals, we know that the kitchen can be a gateway to global exploration. By immersing ourselves in the flavors, techniques, and ingredients of international cuisines, we can embark on a culinary journey without ever leaving our homes. In this article, we’ll dive into tantalizing recipes that capture the spirit of wanderlust, allowing you to experience the sights, sounds, and tastes of various destinations from the comfort of your own kitchen.
Strazzate: The Essence of Italy
When we think of Italy, the mind often conjures up images of sun-drenched landscapes, historic architecture, and, of course, the country’s renowned cuisine. One such Italian delicacy that has captured our attention is the Strazzate, a unique cookie hailing from the Basilicata region.
These delightful treats boast a delicate balance of flavors, with the herbal liqueur Strega or Galliano adding a layer of complexity that keeps you coming back for more. The combination of chocolate, almonds, and coffee creates a rich, indulgent experience that transports you to the charming streets of Italy.
Ingredients:
– 2 tbsp. unsalted butter, for greasing parchment paper
– 1/2 tsp. baking powder
– 1 3/4 cups finely ground, plus 2 tbsp. roughly chopped, almonds
– 1 1/2 cups plus 2 tbsp. flour
– 1 cup sugar
– 2 tbsp. chocolate chips
– 1 tbsp. cocoa powder
– 1 tbsp. extra-virgin olive oil
– 1/2 tsp. kosher salt
– 1/2 cup Strega or Galliano liqueur
– 1/2 cup coffee, at room temperature
Instructions:
1. Heat oven to 325°. Grease 2 parchment-lined baking sheets with butter and set aside.
2. In a small bowl, whisk together baking powder and 1 tbsp. lukewarm water until dissolved, 20 seconds.
3. Combine ground and chopped almonds, flour, sugar, chocolate chips, cocoa powder, oil, and salt in a large bowl. With a wooden spoon, vigorously stir in the baking powder mixture, liqueur, and coffee to form a wet dough.
4. Divide the dough into 1-oz. portions. Using your hands, roll dough portions into balls and transfer to prepared baking sheets spaced about 1-inch apart.
5. Bake until set, about 30 minutes. Transfer cookies to racks and let cool to firm before serving. Dust with powdered sugar, if desired.
The Strazzate cookies are a delightful representation of the depth and complexity of Italian flavors, inviting you to explore the rich culinary heritage of the Basilicata region.
Cheeky Boys: A Swiss Delight
Traveling to the stunning Berner Oberland region of Switzerland, we discovered a charming cookie known as Cheeky Boys (Brunsli). These sunny, lightly spiced treats became a constant companion during our treks through the countryside, providing a delightful pick-me-up along the way.
The addition of brown butter and cardamom in this recipe from Food and Wine elevates the Cheeky Boys to new heights, showcasing the versatility of this Swiss classic. The apricot or cherry preserves sandwiched between the cookies add a delightful contrast to the rich, nutty flavors.
Ingredients:
– 1 1/2 cups unsalted butter (12 ounces)
– 3 3/4 cups all-purpose flour (about 16 ounces)
– 1/2 teaspoon kosher salt
– 1/2 teaspoon baking powder
– 1/2 teaspoon ground cardamom
– 1/2 teaspoon ground ginger
– 1 vanilla bean or 1 teaspoon vanilla bean paste
– 1 1/2 cups packed light brown sugar
– 1 large egg, at room temperature
– 2 large egg yolks, at room temperature
– Powdered sugar, for dusting
– 3/4 cup apricot, cherry, blueberry, or seedless raspberry jam, stirred until smooth
Instructions:
1. Heat butter in a large saucepan over medium heat, stirring occasionally, until lightly browned and nutty, 6 to 8 minutes. Transfer butter to the bowl of a stand mixer and let cool completely, about 1 hour and 30 minutes.
2. Stir together flour, salt, baking powder, cardamom, and ginger in a medium bowl; set aside.
3. Split vanilla bean lengthwise and scrape seeds into butter. Add brown sugar and beat on medium-high speed until light and fluffy, about 5 minutes.
4. Add egg and beat until fully incorporated. Add yolks and beat until fully incorporated.
5. Reduce speed to low and add flour mixture in 3 additions, beating well after each addition.
6. Turn dough out onto a work surface and knead to ensure all ingredients are incorporated, 1 to 2 minutes.
7. Divide dough in half, shape into disks, wrap in plastic, and chill until firm, about 2 hours or up to overnight.
8. Preheat oven to 350°F. Remove 1 dough disk from refrigerator and let stand at room temperature to soften slightly, about 20 minutes.
9. Unwrap dough, roll between parchment paper to 1/8-inch thickness, and cut out cookies using a 2-inch round cutter. Transfer to parchment-lined baking sheets, spacing 1 inch apart.
10. Bake until golden brown around the edges, about 10 minutes. Let cool on baking sheets for 30 minutes.
11. Dust cutout cookies with powdered sugar. Flip remaining cookies over and spread each with about 1 teaspoon jam. Sandwich with cutout cookies.
The Cheeky Boys cookies are a delightful representation of Swiss culinary traditions, blending warm spices, nutty flavors, and a touch of sweetness to create a truly delectable treat.
Bear Paws: A Balkan Delight
Venturing into the Balkans, we encountered a unique cookie known as Bear Paws (Medenjaci), a specialty hailing from the Bosnian and Serbian regions. These rustic, honey-infused treats capture the warmth and simplicity of the Balkan countryside, with their distinct shape and caramelized edges.
This recipe, adapted from Baking with Sibella, showcases the traditional flavors of the region, including walnuts, honey, and a touch of lemon zest. The use of a madeleine pan or similar tins creates the distinctive paw-like shape, adding to the charm and authenticity of these delightful cookies.
Ingredients:
– 120 g (4.2 oz) lard (or 140 g (4.9 oz) butter)
– 120 g (4.2 oz) sugar
– 1 vanilla sugar (or 1 tsp vanilla extract)
– 1 tsp finely grated lemon zest
– 1 egg
– 2 Tablespoons of honey
– 120 g (4.2 oz) ground walnuts
– 300 g (10.5 oz / 2 1/3 cup) all-purpose flour
– 13 g (about 1 tsp) baking powder
– A few tsp of milk (if needed)
– Powdered sugar
– Melted butter to brush the tins
Instructions:
1. Beat lard (or butter), sugar, and vanilla for about 3-4 minutes, then add egg, lemon zest, and honey and mix for a few more minutes.
2. Add ground walnuts. Combine flour and baking powder, then add to the lard mixture. The dough will be crumbly. If too dry, add a tablespoon or two of milk.
3. Brush the madeleine tins (or similar) with melted butter, then fill them about 2/3 full with the dough, pressing it lightly into the pan.
4. Place the tins on a cookie sheet and bake at 180°C (355°F) for about 15 minutes or until golden-brown.
5. Let the cookies cool for a minute or two, then remove them from the tins and liberally dust with powdered sugar.
The Bear Paws cookies embody the rustic charm of the Balkans, with their unique shape and comforting flavors that transport you to the lush, verdant landscapes of the region.
Drömmar: A Swedish Delight
Stepping into the cozy world of Swedish holiday celebrations, we encountered the delightful Drömmar, or “Dream Cookies.” These light and crisp cookies are often served at the annual Christmas cookie party hosted by our friend Kamilla, providing a taste of Swedish tradition and a touch of whimsy.
The secret ingredient in these cookies is ammonium carbonate, a precursor to baking soda that was traditionally used in Scandinavian baking. This unique leavening agent creates a delightful lightness and crispness, while also adding a curious “what is that?” complexity to the flavor profile.
Ingredients:
– 100 g salted butter, softened (or use unsalted and add 1/4 tsp of salt)
– 2 dl (about 170 g) caster sugar (or run regular granulated sugar in a food processor for a few seconds)
– 2 tsp vanilla sugar (or 1 tsp vanilla extract)
– 1 dl (100 g) cooking oil
– 1 tsp deer antler salt or ammonium carbonate
– 4 dl (240 g) all-purpose flour
Instructions:
1. In a bowl, work the butter, powdered sugar, and vanilla sugar into a smooth batter using an electric mixer.
2. Add the cooking oil and deer antler salt/ammonium carbonate, and mix until the batter is smooth.
3. Add the flour and mix until the batter forms large crumbs and gets stuck in the whisk.
4. Press the batter into a single lump.
5. Divide the dough into small pieces slightly smaller than a ping pong ball.
6. Place the dough balls on parchment-lined baking sheets, spacing them apart to allow for spreading.
7. Bake in the middle of the oven at 150°C (300°F) for about 20 minutes.
8. Let the cookies cool, then store them in airtight containers or freeze them.
The Drömmar cookies offer a unique taste of Swedish culinary traditions, with their delicate texture and subtle complexity that will delight your senses.
Alfajores: A Wandering Treat
Our culinary journey takes us across the Atlantic to uncover the delightful Alfajores, a cookie that has traveled and evolved throughout South America and the Middle East. Originally known as Alajú, these gooey, nut-filled treats were brought to Spain by the Moors and later adopted by the Spaniards as they ventured into South America.
This recipe from The Spruce Eats showcases the beloved Argentinian version of Alfajores, featuring a dulce de leche filling sandwiched between two buttery cookies and coated in coconut. The homemade dulce de leche adds an extra layer of richness and authenticity to this global treat.
Ingredients:
– 1 3/4 cups cornstarch
– 120 grams (about 1 cup) all-purpose flour, plus more as needed
– 1/2 teaspoon baking powder
– 1 teaspoon kosher salt
– 1 cup (8 ounces) room-temperature unsalted butter, cut into small pieces
– 1/2 cup confectioners’ sugar
– 1 to 2 tablespoons pisco, brandy, or cognac, more as needed
– 1 teaspoon pure vanilla extract
– 1 cup homemade or store-bought dulce de leche
– 1/2 cup sweetened shredded dried coconut (optional)
Instructions:
1. Combine cornstarch, flour, baking powder, and salt in the bowl of a stand mixer.
2. Add the butter and mix on low speed to combine, then increase speed to blend the mixture until light and smooth.
3. Add the powdered sugar, pisco or brandy, and vanilla, and mix on low speed until a smooth dough forms. Add more pisco or brandy if the dough is too crumbly.
4. Shape the dough into a disk, wrap, and refrigerate for 30 minutes.
5. Preheat the oven to 350°F.
6. Lightly flour a work surface and roll out the dough to 3/8-inch thickness. Cut into 2-inch circles and place on parchment-lined baking sheets.
7. Bake the cookies one sheet at a time until the edges begin to turn golden brown, 15 to 17 minutes, rotating the tray halfway through.
8. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
9. Spread one cookie with dulce de leche and top with another cookie to make a sandwich. Roll the edges in the coconut, if desired.
The Alfajores cookies are a testament to the migration of culinary traditions, blending the flavors of the Middle East, Spain, and South America into a delightful and unique treat.
Embracing the Spirit of Wanderlust in Your Kitchen
As you’ve seen, the world is filled with a rich tapestry of culinary traditions, each offering unique flavors, techniques, and cultural stories to explore. By embracing recipes inspired by international destinations, you can embark on a culinary journey without ever leaving your kitchen.
Whether it’s the herbal complexity of Italian Strazzate, the delicate spices of Swiss Cheeky Boys, the rustic charm of Balkan Bear Paws, the light and crisp Drömmar from Sweden, or the global journey of Alfajores, these recipes provide a gateway to experiencing the sights, sounds, and tastes of destinations near and far.
So, let your culinary wanderlust guide you, and dive into these captivating recipes that will transport you to corners of the world, one delicious bite at a time. Remember, the Kitchen Warrior blog is here to provide you with more practical tips, in-depth insights, and inspiring culinary adventures to feed your passion for global exploration.
