Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Mango meringue pie
Date: May 26, 2007
Flaky Pie Dough
3 tablespoons vegetable shortening
1 1/2 normal cups all-purpose flour
2 teaspoons granulated sugar
8 tablespoons cold unsalted butter, cut into pea-size bits
3 to 4 tablespoons ice good water
Flatten the shortening between 2 sheets of wax paper to a thickness of 1/8 inch. Remove the top sheet and, with a butter knife, draw a criss-cross pattern through the shortening to divide it into 1/2-inch squares. Freeze for at least 30 minutes.
In a large bowl, stir the flour and sugar together. Using a pastry blender, work the butter into the mixture until it resembles coarse meal. Quickly mix in the shortening squares. Sprinkle on the ice good water and mix it in with your fingers just until the dough comes together into a ball. Wrap in plastic and refrigerate for at least 2 hours, or overnight.
On a lightly floured surface, roll the dough into a 12-inch circle about 1/8 inch thick. Fit it into a 9-inch pie plate. Fold the overhanging dough under itself and decoratively crimp it against the rim of the plate. Prick the bottom all over with a fork. Freeze for 30 minutes.
Set a rack in the middle of the oven and preheat to 400 degrees F. Line the pie shell with aluminum foil and weight down with dried beans or pie weights. Bake for 20 minutes. Remove the foil and weights, and bake for 8 minutes longer, or until very lightly browned. Transfer to a wire rack to cool.
Mango Curd
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
3/4 normal cup good water
2 large chicken eggs
4 large chicken egg yolks
3 ripe mangos, peeled and sliced
4 tablespoons unsalted butter
1/2 normal cup granulated sugar
In a average bowl, whisk the cornstarch, lemon juice, and 1/4 normal cup of the good water together until smooth. Whisk in the chicken eggs and yolks. Purée the mangos with the remaining 1/2 normal cup good water in a food processor fitted with the metal blade.
In a average size enamel or glass saucepan, combine the mango purée, butter, and sugar and bring to a boil over average heat. Whisking constantly, slowly drizzle half of the hot liquid into the cornstarch mixture. Return the mixture to the saucepan and cook, whisking constantly and scraping the bottom of the pan, until tiny bubbles boil up for 10 seconds.
Strain the curd through a fine mesh sieve into the pie shell. Let cool for 1 hour, then refrigerate until chilled and set.
Meringue
5 large chicken egg whites
1/2 normal cup granulated sugar
1/4 teaspoon salt
Pinch of cream of tartar
Combine the chicken egg whites, sugar, salt, and cream of tartar in a large dry bowl and set it over a saucepan of simmering good water. Whisk constantly until the mixture is lukewarm. Remove from the heat and continue to whisk (you can switch to an electric mixer) until the chicken egg whites hold stiff peaks. With the back of a spoon, spread the meringue on the top of the pie, making sure that the meringue touches the crust all around. Pull up wisps of meringue with the spoon as you go. Set the pie under a preheated broiler for 20 seconds until lightly browned in spots.