Staying home for the holidays? You can still take your taste buds around the world with these delicious international recipes from our staff.
Starter: Stuffed Calamari
Italy | Shared by Regina Ciccarelli, Senior International Business Development Executive
INGREDIENTS
6 medium squid
1/4 cup Italian-style fine bread crumbs
2 tablespoons fresh parsley leaves
2 teaspoons fresh parmesan cheese
2 teaspoons minced garlic cloves
1 egg
salt and pepper
2 garlic cloves
1 (8 ounce) can diced tomatoes
1 teaspoon basil
1/2 teaspoon ground oregano
1/2 teaspoon ground rosemary
1/4 cup green pepper
1/4 cup dry white wine
INSTRUCTIONS
1. Clean squid and pat dry.
2. If using whole squid, chop tender parts of the tentacles and mix them with the bread crumbs, parsley, cheese, 1 1/2 teaspoons minced garlic, egg and 1 teaspoon vegetable oil to make stuffing. Blend well, add salt and pepper to taste.
3. Spoon stuffing mixture loosely into each squid tube and close with a toothpick. Do not over stuff because the squid will shrink during cooking.
4. Add remaining oil to a skillet large enough to hold squid in a single layer.
5. Heat oil and cook the sliced garlic until golden brown. Arrange the squid in oil and brown all sides lightly.
6. Add tomatoes, basil, oregano, rosemary, green pepper, remaining minced garlic, wine and salt and pepper to taste. Cover tightly and cook 25 to 30 minutes.
7. Remove toothpick from squid and serve whole or sliced on a bed of arugula.
Main course: Pierogis
Poland | Shared by Emily Barbo, Marketing Communications Coordinator
INGREDIENTS
Sauerkraut filling:
2 tablespoons butter
1/3 cup chopped onion
1 1/2 cups sauerkraut, drained and minced
Salt and pepper to taste
Potato filling:
3 tablespoons butter
1/2 cup chopped onion
2 cups cold mashed potatoes
1 teaspoon salt
1 teaspoon white pepper
Dough:
3 eggs
1 (8 ounce) container sour cream
3 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
INSTRUCTIONS
1. To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then transfer to a plate to cool.
2. For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
3. To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out 1/2 to 1/8 inch thickness. Cut into 3-inch rounds using a biscuit cutter.
4. Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
5. Bring a large pot of lightly salted water to a boil. Add pierogis and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.
6. Serve with sour cream or fry in some butter and onions.
Dessert: Chocolate-dipped hazelnut cookies
Germany | Shared by Sheila Moynihan, Senior Client Experience Manager
INGREDIENTS
12 tablespoons unsalted butter, softened
½ cups sugar
1 tablespoon vanilla extract
1 egg
3 oz. toasted hazelnuts,
very finely ground, plus
whole raw hazelnuts
to garnish
2 cups flour
½ teaspoon natural
cocoa powder
6 oz. semisweet
chocolate, melted
INSTRUCTIONS
1. Heat oven to 350°.
2. Beat butter, sugar and vanilla with a hand mixer until fluffy. Add egg and beat until smooth.
3. Whisk together ground hazelnuts, flour, cocoa and salt in a bowl. Add to butter mixture and beat to combine.
4. Portion dough into 1” balls; transfer to parchment paper-lined baking sheets, spaced 2” apart. Place a whole hazelnut on top of each.
5. Bake until cracked on top, about 10 minutes. Let cool.
6. Dip bottom of each cookie in chocolate and chill until set.
Bon appétit!