Finland

Lohikeitto (Creamy Salmon Soup)

-4 C water
-3 med. potatoes, pared and cut into 1/2-inch pieces
-2 med. onions, chopped
-1 tsp salt
-1/4 tsp white OR black pepper
-1 bay leaf
-2 lbs skinless salmon fillets, cut into 1-inch pieces
-1 C whipping cream
-Minced dill weed (optional)

1) Heat water, potatoes, onions, salt, pepper and bay leaf to boiling
in Dutch oven; reduce heat. Cover and simmer until potatoes are almost
tender, about 10 minutes.
2) Stir in salmon. Cover and simmer until fish flakes easily with
fork, about 5 minutes longer.
3) Remove bay leaf. Stir 1/2 cup of the soup liquid into whipping
cream. Gently stir cream mixture into the soup; heat through.
4) Sprinkle with dill weed.

Yields 6 servings.

Suriname

Bojo Cake
(this is a flour-less coconut and cassava cake. apparently you can
find frozen peeled cassava root at many Latin groceries)

-1/2 C golden raisins
-1/3 C rum
-1/2 lb peeled manioc root (with woody center removed)
-2 C grated coconut ((fresh or dried)
-1/3 C sugar
-1 tsp cinnamon
-2 eggs
-1/4 C coconut milk
-1 Tbsp vanilla
-2 tsp almond extract
-4 Tbsp butter, melted
-1 tsp salt
-Graham cracker pie crust (optional- NOT traditional!)

1) Soak the raisins in the rum (overnight if possible).
2) Preheat the oven to 325 degrees.
3) Butter a 9 inch round cake pan, or 9 inch square brownie pan, and
line bottom of pan with wax paper or parchment.
4) Finely grate the manioc root (easily done in a food processor).
Stir the coconut and grated manioc root together with the cinnamon and
sugar in a large bowl.
5) In a small bowl, whisk together the eggs, coconut milk, vanilla,
almond extract, and salt.
6) Stir the liquid ingredients into the coconut mixture. Stir in the
melted butter. Stir in the raisins and the rum.
7) Pour the batter into the prepared pan (or graham cracker crust if using).
8) Bake for 1 hour, until golden brown on top.
9) Run a knife around the edge of the pan while the cake is still
warm, then let cool in the pan.
10) Cut into small squares or slices and serve. This cake is delicious
warm or cold, with a dollop of whipped cream.

Mexico

Conchas (Mexican Sweet Bread)

-2 1/2 tsp yeast
-1/2 C warm water
-1/2 C evaporated milk
-3/8 C white sugar
-1 tsp salt
-1/3 C butter or margarine, melted
-1 egg
-4 C all-purpose flour
-1/2 tsp gr. cinnamon

Topping:
-2/3 C white sugar
-1/2 C butter or margarine
-1 C all-purpose flour
-2 tsp gr. cinnamon
-1 tsp vanilla extract

1) In a large bowl, stir together the yeast and warm water. Mix in the
milk, 3/8 cup sugar, 1/3 cup melted butter, salt, egg and half of the
flour. Gradually mix in the remaining flour, and 1/2 teaspoon
cinnamon. Turn the dough out onto a floured counter to knead as soon
as it pulls together enough.
2) Knead for 6 to 8 minutes, until smooth and elastic. Place in a
large greased bowl, and turn the dough to coat. Cover, and let rise in
a warm place until doubled, about 1 hour.
3) Make the topping while the dough rises. In a medium bowl, beat 2/3
cup sugar and 1/2 cup butter until light and fluffy. Stir in the flour
until the mixture is the consistency of thick paste. Divide into two
parts, and place one part in a separate bowl. Mix cinnamon into one
half, and vanilla into the other half.
4) When the dough is done rising, cut into 12 even-sized pieces. Shape
into balls, and place on a greased cookie sheet, spacing about 3
inches apart. Divide each bowl of topping into 6 balls, and pat flat.
Place circles of topping on top of the dough balls patting down
lightly. Use a knife to cut grooves in the topping like a clam shell.
Cover and let rise until doubled, about 45 minutes.
5) Preheat the oven to 375 degrees F (190 degrees C). Bake for 20
minutes, or until lightly golden brown.