Ladies' Kisses (Baci di Dama)

These delicious Italian cookies are perfect with a cup of coffee.

10 tbsp butter, softened

1/2 cup sugar

1 egg yolk

1/2 tsp almond extract

1 cup ground almonds

1 1/2 cups all-purpose flour

2 oz semisweet chocolate

In a large mixing bowl beat butter with sugar until fluffy. Add the egg yolk, almond extract, ground almonds, and flour. Beat until combined, scraping sides of the bowl occasionally. Chill the dough for 2 hours.

Preheat oven to 325 degrees F.

Roll dough into 1-inch balls with your hands. Place the balls 1 inch apart on a baking sheet. Bake for 20 minutes or until golden brown. Let stand on the baking sheet for 2 minutes. Transfer to a wire rack and let cool.

Melt the chocolate. Spread about 1 tsp of the chocolate on the flat sides of half of the cookies. Top with remaining cookies, flat side down. Let stand until chocolate is set.

Adapted from 500 BEST-EVER RECIPES:CHOCOLATE by Felicity Forster

Rösti

This is a traditional Swiss potato dish. Potatoes are shredded, shaped into a cake and fried. Rösti is typically eaten for breakfast, but can be served as a side dish as well. Raw or cooked potatoes are used in this dish.

4 tbsp butter or oil

1 medium onion, diced

6 medium potatoes, peeled and shredded

Salt and pepper

In a large non-stick skillet, heat the butter or oil over medium-high heat. Add diced onions and cook until soft. Add shredded potatoes, salt and pepper. Cook covered for 10 minutes. stirring a couple of times. Firmly press down the potatoes with a spatula, to form a round cake. Cook uncovered for 5 minutes or until bottom is crispy and golden brown.. using a large plate, flip the cake, cook for 5 minutes more. Serve immediately. 

Adapted from ALL ALONG THE RHINE by Kay Shaw Nelson

Shashlik

Shashlik is a variety of skewered meat commonly eaten in Central and Eastern Europe.

2 lb fatty pork, lamb or veal

3 medium onions, sliced

1 tsp sweet paprika

1 tsp garlic powder

1/2 tsp cumin

1/2 tsp nutmeg

1 tsp sugar

Salt and pepper, to taste

1 cup red wine vinegar

1 cup water

Cut the meat into 2 inch cubes. Put it into  a large glass dish. Add the onions, paprika, garlic powder,

cumin, nutmeg, sugar, salt and pepper. Mix with your hands, rubbing the spices into the meat.

In a medium bowl, mix the vinegar and water. Pour over the meat. Let the meat marinade in the fridge overnight.

Skewer the meat cubes on to the steel skewers, separating each cube with the sliced onion. Grill shashlik on medium high heat for 30-40 minutes, rotating the skewers frequently. Serve with ketchup, marinated onions, chopped parsley and scallions.

Spanish Garlic Shrimp (Camarones al Ajillo)

This simple yet flavorful  dish is usually served as a tapa (appetizer) in Spain, but also makes a wonderful main dish. Serve with crusty bread to soak up all the garlicky oil.

6 tbsp olive oil

1 lb peeled raw shrimp

3 garlic cloves, finely chopped

Red pepper flakes, or fresh red chilies, diced 

Salt, to taste

In a large skillet, heat olive oil over high heat until shimmering. Add the garlic, pepper flakes or diced chilies, cook for 10 seconds. Add the shrimp and fry , stirring constantly, until shrimp turns pink. Season with salt and serve immediately. 

Adapted from  THE SPANISH KITCHEN by Clarissa Hyman

Rosettes (Rosettbakkels, Struvor)

These delicate cookies are very popular in Scandinavia, especially in Norway and Sweden. Rosettes are made from a thin batter that is fried using specially shaped irons.

2 eggs

2 tsp sugar

1/4 tsp salt

1 cup milk

1 cup all-purpose flour

Oil for deep-frying

Powdered sugar

Combine the eggs, sugar, salt and milk. Whisk well. Add the flour little at a time, and beat until very smooth. Let stand for 30 minutes. 

Heat the oil to 365 degrees F

Dip a rosette iron into the hot oil for about 30 seconds. Remove the iron, shake off excess oil and immediately dip it into the batter. Make sure the batter covers only 3/4 of the mold. The batter should not run over the edges or the rosette will not come off the iron. Immerse the coated iron into the hot oil and fry 20-25 seconds. After rosette begins to brown, lift the iron, turn the pastry over and let it cook for few more second.

Remove from oil with a slotted spoon and drain on a paper towel. Dust with the powdered sugar.

Adapted from SCANDINAVIAN COOKING by Beatrice Ojakangas

Heaven And Earth (Himmel und Erde)

This is an old German farm recipe of mashed potatoes (from earth) and apples (from heaven).

6 medium potatoes, peeled and quartered 

4 tart apples, peeled, cored, and quartered

Salt, to taste

1 tbsp unsalted butter

1 tsp sugar

1/2 tsp ground pepper

5 rashers bacon, cooked and crumbled

In a medium saucepan cook the potatoes and apples in a salted water until potatoes are tender, about 15 minutes. Drain. Mash until smooth and creamy. Add butter, sugar, pepper, and more salt (if needed). Mix well. Before serving, sprinkle with crumbled bacon.

Adapted from ALL ALONG THE RHINE by Kay Shaw Nelson

Swedish Herring Cocktail (Sillcocktail)

Serve this appetizer in small dessert dishes or cocktail glasses.

1 jar (8 oz) herring in wine sauce, drained and diced

4 medium potatoes, peeled, boiled and diced

8 Boston lettuce leaves

1/2 cup sour cream

1/4 tsp salt

1/8 tsp ground white pepper

1 tbsp minced green onions or chives

1 tsp lemon juice

Dill weed, to garnish

Place a lettuce leaf in each serving dish. Layer herring and potatoes on lettuce.

In a small bowl, combine the sour cream, salt, pepper, onions or chives and lemon juice. Mix well and and spoon  the dressing on to each serving. Garnish with dill weed.

Adapted from SCANDINAVIAN COOKING  by Beatrice Ojakangas