DENMARK: Apple Trifle  Apple Trifle  Thank you for so many gorgeous suggestions. In these situations, I feel loyal to the first submitter...in this case Tine Nansen Paulsen. I’m keeping track of suggestions I don’t cook and will get to them eventually.  Not sure how I feel about a trifle without a boozy, spongey bottom or... Continue Reading →

DEMOCRATIC REPUBLIC OF CONGO (DRC): Fruit Fritters Fruit Fritters My research says that desserts don’t really happen in DRC and when they do, it’s Puff Puff — a dessert popular in many West African countries. Annoyingly, I’ve made Puff Puffs and wanting to find something new, found this recipe, supposedly from DRC. I hope it’s authentic... Continue Reading →

CATALONIA: Crema Catalana  Crema Catalana Last of the “C’s”. Cee you later! Sorry. INGREDIENTS: 2 tablespoons (15 g) of cornstarch2½ cups of whole milkA big slice of peel from a lemon and an orange (note: not the zest, but rather big slices of the peel)1 cinnamon stick5 large egg yolks½ cup superfine sugar (if you... Continue Reading →

CZECH REPUBLIC: Kolache  Kolache I’ve learned a lot about Kolache. Whilst distinctly Czech, there are other nations that make claims to its origins and Texas (apparently) has a strong following. I altered the recipe a little and substituted prune topping for strawberry jam. What you use to fill the Kolache is almost limitless, but cream... Continue Reading →

CYPRUS: Pasteli Pasteli INGREDIENTS: 1 cup sesame seeds⅓ cup pistachios (optional), cut in halves½ cup honey1 inch lemon peel1 teaspoon lemon juice¼ cup sugar  DIRECTIONS: Add sesame seeds to pan and cook over low to medium heat until lightly golden brown. Once done, remove from heat, and empty seeds onto plate to stop them from... Continue Reading →

CUBA: Pastelitos de Guayaba Pastelitos de Guayaba INGREDIENTS: 1 pkg. Pepperidge Farm Puff Pastry Sheets1 bar guava paste1 pkg. Cream cheese DIRECTIONS: Preheat oven to 400 degrees. Use baking parchment to line your cookie sheet so the guava won’t stick. Unfold one of the pastry sheets and place on pan. Cut guava into 1/4 inch... Continue Reading →

CROATIA: knedle sa šljivam knedle sa šljivam Thank you to Anita for this recipe. She says “this is something very traditional and all of the kids from my region (not only Croatia) remember our grandmas making this. It is called “knedle sa šljivama” or (and this is a free translation by yours truly) “plum balls” or... Continue Reading →

COSTA RICA: Arroz Con Leche (Rice Pudding) Arroz Con Leche Who doesn’t love rice pudding? It has to be a dessert that is pan-global. This is a traditional Costa Rican version...won’t last long in this house. INGREDIENTS: 1 cup uncooked rice1 can sweet condensed milk1 can evaporated milk4 cups of milk (more if you want it... Continue Reading →

CONGO: Caakiri Caakiri Rather like a rice pudding but made with couscous...a couscous pudding. Quick, easy and well worth a try. INGREDIENTS: 2 cups couscous1 cup evaporated milk2 cups yogurt (plain or vanilla)1 cup sour cream1⁄2 cup sugar1⁄2 teaspoon vanilla extract1 dash nutmeg (optional)crushed pineapple or mint (to garnish) DIRECTIONS: Prepare 2 cups of couscous... Continue Reading →

COMOROS: Ladu Ladu INGREDIENTS: 3/4 cup (100 grams) coarsely ground raw rice3/4 cup (100 grams) powdered sugar1/3 cup (60 grams) ghee1/4 teaspoon cardamom powder2 spoons coarsley grounded black pepper DIRECTIONS: Mix together the Sugar and pepper and keep aside.Melt the ghee in an iron dish, add the rice and cook over a low flame stirring... Continue Reading →