Cuisine Featured: Italian
The Melting Pot section is where we have placed recipes for cuisines brought to America by the many immigrants to our shores. Over the years these cuisines have been Americanized, i.e., most viewers of our site have probably been exposed to many of these cuisines, either via the dining-out route or, perhaps, directly within our own families due to the multi-ethnic makeup therein. As an example of this multi-ethnicity within a single family, I can cite my own case-- My family consists of the following ethnicities: English, Irish, Scottish, German, Polish and Greek. Is it any wonder then that America is called the Melting Pot?
At the bottom of this page, you will have an opportunity to E-mail us and give us your thoughts on this page. We encourage this. After all, we will be tailoring this "Cooking Around the World" series according to the wishes of our viewers.
2½ c heavy cream, chilled (1 c crumbs)
½ c confectioners' sugar ¼ c dark rum
A pinch of salt 1½ tsp vanilla extract
5 to 8 stale macaroons, crushed in a ¼ c sliced toasted almonds
blender or wrapped in a towel and 6 candied cherries, cut in
crushed with a rolling pin, half (optional)
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Place a pleated paper liner in each of twelve 2- to 2½-inch muffin-tin
cups and set aside. In a bowl, combine 1¼ c of the heavy cream, the sugar,
salt and macaroons and chill the mixture for 30 minutes.In a large chilled mixing bowl, beat the remaining heavy cream with a whisk or a rotary or electric beater until it thickens and forms soft peaks. With a rubber spatula, fold in the macaroon mixture and the rum and vanilla extract. Fill the muffin-tin liners with the cream mixture. Sprinkle the tops evenly with the sliced almonds and, if you like, top with a candied cherry half. Freeze for at least 2 hours before serving. Serves 12.
