When we returned from Spain I was craving new food experiences and conversation with new people who shared my love of food, new recipes and travel. I have belonged to a local Facebook foodie group for a few years. So when I conjured up the idea of an international potluck, I asked them first if they would be interested. The idea was that everyone would bring a dish to pass that was representative of their heritage. 

The response to our invitation was small, but after all we were total strangers inviting other total strangers to our home. I’m not sure that I would have accepted the invite from someone else. I invited a couple of other friends and voila we had a group of seven people ready to share in some foodie funness.

We ended up with Italy, Germany, Poland and Mexico represented by our guests. One of our guests traveled all the way from Indiana and brought pierogi from a local favorite in her area called Dan’s Pierogies.  They were amazing! My husband especially liked the plum variety and I loved the sweet cheese one.  One guest made pasta carbonara, which was SO good. Then another guest made traditional enchiladas with red sauce and also a poblano cream sauce that she served with tortillas. YUMMO! 

My friend Gudrun introduced me to Obdatzda when I lived with her in Munich and I immediately fell in love with it. I found this recipe on Pinterest and it is easy to throw together. My husband doesn’t like raw onions, so I usually leave them on the side and people can add them as they like. I have made it both with camembert and brie and both are yummy. I serve it with Snyder’s Dipping Sticks, but you could serve it with any pretzel or bread.

My first choice for my entree was currywurst and German potato salad, but one of my guests was vegetarian. So I scoured the new German cookbooks I recently purchased for a good vegetarian option. I found a recipe for a mushroom goulash with dumplings and decided to try it. This was my first time ever trying to make bread dumplings (or any dumplings for that matter). I mixed up the bread and seasonings, rolled the dumplings and boiled them only to discover they were VERY moist and soggy. We decided to throw them in the oven to see if we could dry them out a bit and for the most part it worked. The mushroom goulash was very thin, so we added a bit of cornstarch to thicken it up. That was fairly tasty– much better the next day! I don’t know that I would make that particular recipe again, but I did see this recipe that sounds similar that I will add to my list to try.

My German potato salad recipe is a long time crowd favorite and can easily be adapted to be vegetarian, by skipping the bacon and using vegetable broth. I just make two batches of the “sauce” one with bacon and one without. Then I divide the potatoes up and make one for my vegetarian friends and one for everyone else. It works out nicely.  I can’t remember where I found that recipe on line, but if you would like it, send me a message and I’ll send it to you.

I decided to try a new currywurst recipe this time around and my husband agreed that it was much better than my original recipe. Currywurst is traditional German street food. It is grilled sausage (usually a bratwurst) and then a curried ketchup sprinkled with curry powder. My original recipe was a quickie version that I use when making it for my students. This recipe is more authentic and has a more robust flavor. I also grilled the sausages instead of just cooking them in the sauce in a crockpot. 

For dessert, I shared something I have been doing for my students for years– Spaghetti Eis. This link will show you the basic idea, but I make some adjustments to the recipe. I use frozen strawberries with sugar that have been thawed for the sauce. I shave white chocolate with a microplaner for the parmesan cheese. Then I add whoppers for meatballs and Pirouette wafers for breadsticks. If you want to be fancy, you could use chocolate ice cream instead and say it is whole wheat pasta. Kids LOVE this recipe, but I was tickled by how much the adult crowd got a kick out of it as well. 

real edible ice cream, no artificial ingredients used!

The evening was in general a success. We would like for it to be a wider variety of new people, so that no one feels left out of the conversation. We definitely had more food than we could possibly have consumed. We tossed around the idea of just doing appetizers next time. Or perhaps appetizers and desserts. But we gave it a try and we had a nice time and we’ll do it again– just a bit different. Isn’t that the case for everything? You try something and then make adjustments and do it again? 

What recipe would you bring to an international foodie potluck?