Roman Cooler

In need of a sweet punch? Try this: prepare 12 lemons and two oranges. Wash carefully and pat dry. Grate the rind of the lemons and oranges. Mix with two pounds of loaf sugar and squeeze the juice from the lemons and oranges. Let the mixture stand overnight. The next day, strain the mixture through sieve. Beat eight egg whites till froth. Add a bottle of champagne to the sugar and citrus mixture then add in the beaten egg whites.

How to eat an orange marmalade

Orange marmalade, butter and toast... Yummy breakfast!

Orange-Meringue Pie

This time we make a pie. Prepare a sweet pie crust. Dissolve a heaping tablespoonful of cornstarch in three tbsp of water. Pour it over a cup of boiling water and cook until the cornstarch becomes sticky and no more lumps form. Then, add a cup of sour orange juice (perhaps Seville oranges?), 1 tbsp of grated orange rind, juice from one lemon, and two eggs. Stir till mixture is smooth. Pour on prepare crust then bake at 300 F until set. Once set, remove pie from oven and cool for a little bit. Prepare the meringue from three egg whites beaten until stiff peaks form. Pour meringue on top of the pie and sprinkle with grated orange peel.

Orange Tarts

We will use Seville oranges to make the tarts. Boil two or three of these oranges, occasionally tossing them to take out the bitter taste. Cut into two, and take out the pips. Slice the oranges and bake (~350 F) till crisp. Line a tart pan with a sweet pie crust. Layer the oranges alternately with a layer of sugar. Bake at 300 F till sugar has melted. To serve, slice 1/8 of the pie and place on a saucer. Top with vanilla ice cream and serve.