• Candied Citrus Peel, Boston Brown Bread, Hot Fudge Sundae and Frozen Milky Way (American)
• Fried Bread in Bacon Grease, Fish and Chips, and Butterscotch (British)
• Escargot, Mousse au Chocolat and Ratatouille (French)
• Tirami Su, Cannoli and Prosciutto (Italian)
• Streuselkuchen and Spatzle (German)
• Paella and Capers (Spanish)
• Gravlax and Hasselbackspotatis (Scandinavian)
• Gefilte Fish, Schmaltz and Tzimmes (Jewish)
• Dolmas and Baklava (Greek)
• Chimichurri, Mole and Picadillo (Mexican and Latin American)
• Dim Sum, XO Sauce and Asian Pear (Chinese)
• Sriracha, Papaya and Watercress (Thai)
• Dal and Basmati Rice (Indian)
• Granny Smith Apple, Pavlova and Tiger Prawns (Australian)
• Ginger Beer, Couscous and Ethiopian Coffee (African)
• Star Apple and Pina Colada (Caribbean)
Sheraton has put together a handy reference guide to some of the most beloved foods and dishes the world has to offer. She also includes more than 70 recipes. One that caught our eye is about as American as they come:
EASY LEMON MERINGUE PIE (P. 592)
1 14-ounce can sweetened condensed milk
1/3 cup freshly squeezed lemon juice, strained
Grated zest of 1 small lemon
3 extra-large eggs, at room temperature, separated
1 empty, baked, 9-inch pie shell, in the pie pan
Pinch of salt
½ teaspoon cream of tartar
1/3 cup sugar
1. Combine the condensed milk, lemon juice and grated zest with the egg yolks in a medium-size bowl and stir until smoothly blended. Do not whisk. Chill for 30 minutes. Pour the chilled mixture into the baked pie shell.
2. Preheat the oven to 350 degrees Fahrenheit.
3. Beat the egg whites with the salt in the large bowl until the whites become frothy. Beat in the cream of tartar and, as the whites being to form soft peaks, beat in the sugar 2 teaspoons at a time, until the whites are stiff abut still shiny, about 4 minutes.
4. Heap the whites onto the lemon filling in the pie shell and, with the back of a metal spoon, spread and fluff the whites into peaks until the filling is completely covered, being sure that the whites are spread to the very edges of the pie crust.
5. Bake in the upper third of the preheated oven for about 15 minutes, or until the meringue peaks are golden brown. Cool at room temperature for at least 2 hours and up to 4 hours before serving. It is best not to chill the pie in the refrigerator, as that may cause the meringue to leak or wilt. Store loosely covered at room temperature.
Our assessment: Chilling the custard is certainly a lot easier than the conventional way of cooking it in a pot on the range. Most test-tasters loved the pie and said it had the perfect balance of sweet and tart flavors.
Send us your ideas: What foods do you think that should make the list? Email us at life@coxinc.com
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