Cookies are a popular dessert enjoyed across the world.  A multitude of European cookie recipes are passed through generations.  Gingerbread Cookies, Kifle Walnut Cookies and jam-filled cookies are beloved desserts in Eastern Europe.  In my childhood, we made crumbly cookies filled with fruit paste that we bought by weight at the delicatessen.  In this recipe, we use the Handmade Quince Paste (Membrillo Casero), a Mitica brand product of Valencia, Spain.  The Quince Paste, a popular confection used in pastries, is a thick paste made of the pulp of the quince fruit.  Our Quince Cookies have a crumbly texture and a complementary tart-sweet fruit flavor.

Switzerland, a country in the heart of Europe, boasts breathtaking landscapes of Alpine pastures, winding rivers, beautiful valleys and the dramatic peaks of the Swiss Alps.  Switzerland’s multi-national character is deeply embedded in its culture, architecture and cuisine.  The cultural landscape comprises historic Old Towns, medieval castles, Alpine villages, Lavaux Vineyard Terraces and legendary high-altitude hiking trails.  The Swiss cultural diversity is expressed through its unique Alpine folklore, its traditional wooden chalets and diverse gastronomy.  Our Alps & Regions, Switzerland Travel Itinerary explores famed cultural gems, breathtaking natural wonders and celebrated culinary destinations.

The soup culture in Poland dates back to ancient times.  A wide range of ingredients and regional cooking styles contribute to uniquely flavored traditional soups.  The wild forest mushrooms are a cherished ingredient in the Polish cuisine, refining flavors and supplying a pleasant fragrance.  The Boletus Edulis, also known as the Cep or Bolete, is a highly praised wild mushroom found in the coniferous forests of Europe.  Our Boletus Soup is flavored with Juniper Berries, an essential spice in the European cuisine.  The blue-and-black fruits have a berry-like appearance, a fruity citrus flavor and a refreshing scent.  Our Boletus Soup has a creamy texture and a delectably woody flavor.

Fermented vegetables are essential ingredients in many traditional Polish dishes.  In the summer, many households ferment cabbages, cucumbers and tomatoes in glass jars or wooden barrels.  The Brine-Pickled Cucumbers (Ogórki Kiszone) are cucumbers preserved in water, salt, garlic, dill and spices.  They have a crunchy texture and a sour flavor.  Traditionally served as a first course, soups are an integral part of the Polish cuisine.  A wide variety of vegetable soups are made with either fresh or fermented vegetables.  The richly flavored Cucumber Soup is made with shredded pickled cucumbers, vegetables, sour cream and seasoning.  Our Cucumber Soup has a slightly creamy texture and is a burst of sour flavors.