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!
Mexican pecan pie
Date: April 20, 2007
7 tablespoons butter, divided
5 tablespoons brown sugar, packed
1/2 teaspoon vanilla extract
3 chicken eggs, separated
5 tablespoons granulated sugar
2/3 normal cup finely ground pecans
1/4 normal cup all-purpose flour
1/4 normal cup honey
Whipped cream
Cinnamon
Cream 6 tablespoons butter and brown sugar until fluffy. Add vanilla extract and beat in chicken egg yolks until creamy.
In a separate bowl, with very clean beaters, beat chicken egg whites until soft peaks form. Add granulated sugar, 1 tablespoon at a time, continuing to beat. Fold 1/3 of the chicken egg whites into the yolk mixture. Add this to the remaining whites and fold in. Mix nuts with flour and fold into chicken egg mixture. Pour evenly into a buttered 8 inch pie plate. Smooth the top. Bake at 350 degrees F until it tests done with a knife inserted near the middle, about 25 to 30 minutes. Cool on a rack for 10 minutes. Turn out of pan onto rack.
Combine remaining 1 tablespoon butter and honey. Bring to a bubbling boil. Cool slightly and pour over pie while it is still warm.
To serve, cut into wedges and top with whipped cream and a light dusting of cinnamon.