Europe conjures images of couples walking in the rain by the Eiffel Tower and riding bikes in the English countryside. And some of the region’s most notable foods don’t necessarily come from Michelin star restaurants. Americans will recognize many exotic sounding foods and treats as precursors to stateside fare.
Belgian waffles come in two varieties: Brussels and Liege. Brussels (or Brusse) waffles are very similar to what is available in the U.S.: light, airy rectangular waffles that are dusted with powdered sugar and a squeeze of fresh lemon. Liege waffles have a dense, chewy consistency and are laden with pearl sugar, which is the size of barley. The waffle iron carmelizes the sugar, adding a slight bitterness and depth of flavor to the waffle. (featured image)
Bouef Bourginon is a beef stew made with red wine instead of water or beef stock. Ingredients traditionally include pearl onions, mushrooms and garlic and can also include carrots and potatoes.
Bara brith (which means “speckled bread”) is the granddaddy of all fruitcakes as Americans know them today. It’s a fruit loaf that’s buttered and served with tea. Bara brith has a more balanced ratio of fruit to batter so it’s not as dense as fruitcake.