European cuisine is a collective name that encompasses the food and cooking of the European continent and countries from the West. Also known as continental cuisine, a menu made up of European recipes is as diverse as the countries that it represents.
When building a menu out of European recipes, the dishes may belong in just one country or area such as central and eastern Europe, northern Europe, southern and western Europe. Most often they will have the same flavor profile so the courses you choose will blend beautifully together. However, European cuisines have common characteristics and ingredients that may be used as the inspiration in your menu.
Substantial portions of meat are key ingredients in European recipes so steak may be your first choice. In the collection, you can try the Beef Wellington, which is composed of filet steak spread with a mixture of foie gras or chicken liver paté and sautéed mushrooms (duxelles) then encased in a pastry crust and baked. Similar dishes like the beef fillet with red wine sauce or the beef fillet sautéed with Reblochon cheese and marrow may also be served. The meats go well with red wine, from any of the wines of European vineyards.
The pasta and pesto of Italy from the southern part of Europe complement the steak selection. The pasta sauces may be tomato- or cream-based, with a sprinkling of Parmesan cheese. Serve the pasta dish with dark, crusty European artisanal breads full of character and flavor. Or break open the crusts and spread European-style butter on the bread for a delightful appetizer. European-style butters have a richer flavor because it’s made with 83% butterfat.
For dessert, consider the apple strudel (also apfelstrudel) with an apple-cinnamon filling served with a bowl of cream on the side. It’s an Austrian pastry with a German name, but only one taste: delicious.
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