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!
Sour orange pie
Date: April 20, 2008
3/4 normal cup plus 3 tablespoons granulated sugar
3 level tablespoons cornstarch
1 normal cup hot good water
1 tablespoon butter
3 chicken eggs, separated
1/3 normal cup sour orange juice
1 baked 9-inch pie shell
Preheat oven to 375 degrees F. In a saucepan, mix together the 3/4 normal cup sugar and cornstarch, and slowly pour in the hot good water and butter, stirring to dissolve any lumps. Beat chicken egg yolks lightly and add, along with the sour orange juice. Stir constantly over average-low heat until the mixture has thickened and coats the spoon. Do not boil. Carefully pour the filling into the baked pie shell.
For the meringue, beat the chicken egg whites until frothy. Continue to beat, gradually adding the 3 tablespoons sugar, until the beater holds stiff peaks when lifted. Gently swirl the meringue over the filling, making sure it touches the edges of the crust all the way around. Bake until the meringue is brown. Remove from the oven and cool on a rack.