Cuisine Featured: Portugese
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.
1 T butter, softened ½ tsp strained fresh lemon juice
3 egg whites 1 tsp grated lemon rind
¾ c sugar 1 c slivered blanched almonds
1/8 tsp vanilla extract
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Preheat the oven to 250°. With a pastry brush or paper towel, lightly
coat two cookie sheets with the tablespoon of softened butter. Set the
cookie sheets aside.In a large mixing bowl (preferably one of unlined copper), beat the egg whites with a whisk or a rotary or electric beater until they froth. Gradually beat in the sugar and vanilla extract, and continue to beat until the whites are stiff enough to form firm unwavering peaks on the beater when it is lifted out of the bowl. With a rubber spatula, using an over- and-under rather than a stirring motion, gently but thoroughly fold in the lemon juice, lemon rind and almonds.
Drop the meringue by the teaspoon onto the buttered cookie sheets, letting it mound naturally and leaving at least 1 inch between each mound. Bake in the center of the oven for 40 minutes, then transfer the cookies to wire racks to cool to room temperature. Makes about 4 dozen cookies.
