Melody Biringer


World Cup Celebration: Indulge in Global Treats


For weeks we have been huddled around the television, sometimes at ungodly hours of the morning, to watch beautiful men from around the world kick around a soccer ball and compete for the coveted World Cup. Whether you have followed the sport for years or just recently discovered what terms like “off-sides” or “stoppage time” mean, it is truly amazing how soccer can bring entire nations together for a common goal.

America’s run has ended, but there are some amazing teams that have risen to the top of the competition! Gather your friends together and indulge in these fun recipes perfect for a summer barbecue or potluck that are inspired by the stand out teams of the 2010 World Cup!

Chimichurri Steak- Uruguay/ Argentina

Chimichurri is a sauce from South America and is served in countries like Uruguay and Argentina over steak and chicken.


1 cup packed fresh flat leaf parsley
¼ cup packed fresh cilantro
½ cup olive oil
1/3 cup red wine vinegar
2 garlic cloves peeled
¾ teaspoon dried crushed red pepper
a pinch of salt and pepper
a squeeze of lemon juice


  1. Mix all ingredients in a food processor and serve over steak, chicken or fish.

Party Sangria- Spain


1 bottle of red wine
1 lemon cut into wedges
1 orange cut into wedges
1 lime cut into wedges
1 apple diced
1 cup raspberries or strawberries
1 small can of diced pineapples with juice
2 tbsp of sugar
4 cups ginger ale or lemon lime soda
2 shots gin or triple sec


  1. Pour wine into a large pitcher and squeeze the juice from the lemon, oranges and lime into the wine.
  2. Toss in the fruit wedges and add pineapple, apples sugar and gin.
  3. Chill overnight.
  4. Add ginger ale or soda, berries and ice just before serving.

Potato Salad- Germany


2 pounds red potatoes
¼ lb bacon cut into small pieces
½ medium onion chopped
1/3 cup cider vinegar
¼ cup water
1 tbsp sugar
1 tsp salt
1 tsp mustard
2 tbsp chopped fresh parsley


  1. Place potatoes in saucepan and cover with water. Bring to a boil over high heat and reduce to simmer, uncovered for 20-30 minutes or until potatoes are fork tender. Drain. Let potatoes cool. Peel potatoes and cut into ¼ inch pieces.
  2. Cook bacon in skillet over medium heat until crisp and set aside.
  3. Cook onion in bacon drippings until tender.
  4. Combine vinegar, water, sugar, salt and mustard in a large bowl. Toss in potatoes and bacon and mix until well coated.
  5. Garnish with parsley and serve warm.

Oliebollen (Apple Fritters)- Netherlands


2 tbsp sugar
2 pkg yeast
4 cups sugar
5 eggs
2 cups scalded milk
½ cup butter softened
10 cups flour
1 ½ tsp salt
3 diced Granny Smith apples
1 cup raisins pinch of cinnamon
canola oil for frying


  1. Dissolve 2 tbsp sugar in 1 cup warm water. Sprinkle yeast on top. Let stand while preparing dough.
  2. In a large mixing bowl beat eggs, add scalded milk, 1 ½ cups warm water, yeast mixture and butter and beat well. Add flower, 1 cup sugar and salt. Mix well. Add diced apple.
  3. Let dough rise in a warm place until it has doubled in size.
  4. In a separate bowl mix 3 cups sugar, and cinnamon to taste.
  5. Fill a fryer pot with 3-4 inches of canola oil. Heat to 375 degrees and scoop spoonfuls of down into the oil. Turn to ensure even browning.
  6. Drain on paper towels. Sprinkle with cinnamon sugar mixture and serve warm.

*written by Alyssa Goldberg for the CRAVE company. Alyssa is a lover of all things to do with food and travel- check out her blog, WorldSavour by clicking here.

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Melody Biringer