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THE GLEANER ’ S CHRISTMAS COOKBOOK 2012
30
Jamaican Trifle
INGREDIENTS
6 pks/500ml vanilla pudding
6 slices sponge cake
2 cups mango
1 tsp/5ml cinnamon
1
/
2
tsp nutmeg
2tbsp brown sugar
1
/
4
tsp/1ml salt
1 tbsp/15ml vanilla
METHOD
1. Add mangoes, vanilla, salt,
brown sugar, nutmeg and
cinnamon in double boiler and
leave to simmer for 20 minutes.
2. After mangoes are done,
leave to cool.
3. Assemble by layering
sponge cake, then mangoes,
then pudding.
4. Refrigerate for four to six
hours.
South Louisiana
Lemon Pie
Lemon Pie is ideal at a seafood
dinner.
INGREDIENTS
1
/
2
cup all-purpose flour
1
/
2
cup cornstarch
2
1
/
4
cups plus 2 tbsp sugar
2 cups water
4 large eggs, separated
1 cup fresh lemon juice
1
/
4
cup (
1
/
2
stick) butter, cut
into pieces
1 basic 9-inch pie crust, baked
1
/
4
tsp cream of tartar
1
/
2
tsp clear vanilla flavouring
METHOD
1. Preheat the oven to 350°.
2. Combine the flour,
cornstarch, 2 cups of the sugar
and the water in a large, deep,
heavy saucepan over medium
heat. Beat the egg yolks
together well, then whisk them
into the flour mixture and
continue to whisk until the
mixture thickens. Add the
lemon juice and butter and
blend. Remove from the heat
and let cool slightly. Pour into
the prepared crust.
3. Using an electric mixer,
beat the egg whites with the
cream of tartar in a large
mixing bowl until frothy.
Gradually beat in the
remaining
1
/
4
cup plus 2
tablespoons sugar a little at a
time and continue to beat
until the whites are stiff and
glossy. Beat in the vanilla.
Spread the meringue over the
pie filling, being careful to
spread to the edges of the
crust; otherwise the filling will
bubble up through the
openings.
4. Bake until the meringue is
delicately browned, 8 to 10
minutes. Remove from the
oven and let cool completely
before serving.
Makes 6 servings (one 9-
inch pie)