Lemon and Celery Pilaf (Portugal)

1 small onion, chopped
1/4 cup butter or margarine
2 cups water
1 cup uncooked regular rice
2 stalks celery, sliced
2 teaspoons instant chicken bouillon
2 teaspoons finely shredded lemon peel
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon red pepper sauce
2 tablespoons snipped parsley

Cook and stir onion and garlic in butter in saucepan until onion is tender.

Stir in remaining ingredients except parsley.
Heat to boiling, stirring once or twice; reduce heat.
Cover and simmer 14 minutes without lifting cover or stirring.

Remove from heat.
Stir in parsley lightly with fork; cover and let steam 5 to 10 minutes.

Yields 7 servings.

Portuguese Coconut Custards

Makes 10.

2 tablespoons cornstarch
1 cup milk
1 cup flaked coconut
3 large eggs
1 cup granulated sugar
2 tablespoons unsalted butter, melted
1/4 teaspoon lemon extract

Preheat the oven to 375 degrees F (190 degrees C).
Adjust the rack to middle position.
Line a 12-cup muffin tin with 10 foil cupcake papers.

Dissolve the cornstarch in 1/4 cup of the milk; set aside.

In a food processor fitted with a metal blade shred the coconut flakes for 30 seconds.

In a large mixing bowl, stir the eggs and sugar together with a wooden spoon.
One by one, add the cornstarch mixture, remaining milk, coconut, melted butter and lemon extract, stirring well after each addition.
Ladle the custard into the paper cups, filling to 1/4 inch from the top.
NOTE: Make sure to stir frequently to keep the coconut well distributed.

Bake for 25 to 30 minutes or until the coconut is nicely toasted.

Cool completely in the tin before serving.

Portuguese Poached Meringue (Pudim Molokov)

Apricot Sauce
Granulated sugar
10 egg whites
1/2 teaspoon cream of tartar
1 cup granulated sugar

Prepare Apricot Sauce.

Grease 12-cup Bundt cake pan; sprinkle with sugar.
Preheat oven to 350 degrees F.

Beat egg whites and cream of tartar in large mixer bowl until foamy.

Beat in sugar, 1 tablespoon at a time; continue beating until soft peaks form.
Pour into pan; cut gently through batter with metal spatula.
Place pan in shallow roasting pan on oven rack.
Pour 1 inch of very hot water into roasting pan.
Bake until top is golden brown and meringue is set, about 45 minutes.

Immediately loosen meringue from edges of pan.
Invert on heatproof serving plate.
Cool 30 minutes; refrigerate uncovered no longer than 24 hours.

Cut meringue into wedges; serve with Apricot Sauce, and garnish with mint leaves.

Apricot Sauce
1 (6 ounce) package dried apricots (1 cup)
2 cups water
2 to 3 tablespoons granulated sugar, to taste
1/2 teaspoon ground cinnamon
1 teaspoon lemon juice

Heat apricots, water, sugar and cinnamon to boiling; reduce heat.
Cover and simmer until apricots are tender, about 15 minutes.

Place apricot mixture and lemon juice in blender container. Cover and blend on medium-high speed, stopping blender occasionally to scrape sides, until smooth, about 15 seconds.

Stir in 1 to 2 tablespoons water, if necessary, until of desired consistency.
Refrigerate until chilled, about 3 hours.