Sweets and Savouries for Diwali

Sweets and Savouries for Diwali

By: Liz Canham

Entertaining family and friends is a large part of Diwali, so every home needs to be prepared to provide tasty nibbles for guests at a moment's notice.

Diwali is a time of celebration and apart from the oil lights and candles which decorate homes, the puja and the prayers, special sweets, savouries and snacks are central to the festival.

Sweets Â"mithaiÂ", of which the Indians are inordinately fond, are given as presentsÂ". These sweets are made with a combination of any of paneer (similar to cottage cheese), semolina, chickpea flour, thickened milk, wheat flour, coconut, grated carrots and spiced with any of cardamom, nutmeg or cinnamon with nuts and raisins added for texture. HereÂ's a favourite.

Kalakand

Ingredients:

500g paneer
1 tin condensed milk
2 heaped tbsp full cream milk powder
Flavourings to taste
1 silver leaf (optional)

Mash the paneer coarsely with a fork and add the milk powder and condensed milk. Mix well.
Heat the mixture in a thick bottomed pan. Cook over a medium heat, stirring constantly until the mixture thickens.
Remove from the heat and spread onto a greased baking tray. Sprinkle cardamom powder or slivers of almonds or pistachio nuts on the top.
Top with the silver leaf if using. Cool and cut into squares.
Makes: 15-20 pieces
Preparation time: 20 minutes

Sweet and savoury snacks are consumed at home and might include pooris (deep fried bread, which puffs up almost to a sphere, made with cumin and green chillies or with sugar and cardamom), samosas (pastry triangles stuffed with spicy peas and potato), half-moon shaped pastries, filled with coconut, nuts, raisins and spices. HereÂ's a taste of both sweet and savoury.

Besan Laddus

Ingredients

250g Gram flour (besan)
300g Powdered sugar
400g Ghee or butter
3tsp Cardamom powder
2tsp Almonds, chopped
2tsp Pistachio nuts, chopped

Method

Heat the ghee or butter in a frying pan. Add the gram flour and stir well to mix. Fry on a low heat until it is pale brown and the flour is cooked. Allow to cool.
Add the powdered sugar, cardamom powder, chopped almonds and pistachios to the flour mixture and form into small balls with your hands.

Murukku

Ingredients

90g rice flour
120g cup white gram flour
1 tsp Sesame seeds
½ tsp Cumin seeds
½ tsp Chilli powder
½ tsp Asafoetida
3 tbsp Oil
Salt
Oil for frying

Method

Mix the flours together and add the spices, seeds and salt. Rub in the oil and add water to make a thick dough. Twist the dough into circular shapes.

Heat the oil until a pinch of the dough dropped in, rises to the top with bubbles around it.

Fry until golden brown, turning occasionally and drain on kitchen paper.

Cool and store in an airtight container.

Another favourite snack, which is quick and easy to prepare for guests is Masala Cashew Nuts

Just deep fry large cashew nuts in ghee or oil, drain on absorbent paper and sprinkle with a mixture of salt, red chilli powder and garam masala. Be sure not to try to fry too many at a time or the ghee may initially bubble up too fiercely then cool too quickly, leaving the nuts very greasy.

Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1730.shtml

Wine Food Pairing - Live large with Great Wine and Comfort Food!

Wine Food Pairing - Live large with Great Wine and Comfort Food!

By: Denise Clarke

What is it about comfort foods that make them, so, comfortable? Is it a personal thing that we bring with us from childhood or maybe a food that we ate while going through tough times? I guess, if that would be the case, then spam would be on everybody's must have list and how do you do wine food pairing with spam?

My definition of a comfort food is something we crave to eat when we want to cocoon ourselves in the comfort of "food love", perhaps a good home cooked meal or memories of that special dish prepared lovingly by a friend or family member. Food high in sugar or carbohydrates, filling our bellies and nourishing our very soul seems to fit the bill. I guess you could almost call it a guilty pleasure.

One of my favorite comfort foods around the holiday season is ham and cheese scalloped potatoes. My Mom used to make this every year when we had leftover ham from Thanksgiving and Christmas. Of course, potatoes were always plentiful around the kitchen.

This rich, wonderful casserole is a mixture of potatoes sliced thinly, bite sized pieces of ham, onions, peppers and canned cream of mushroom soup. Dotted with real butter and sprinkled with grated cheddar this is one of my guilty pleasures. It is easy to put together and I have even learned to use my kitchen mandolin to thinly slice the spuds. The most difficult part of the whole dish is to wait for it to cook in the oven! The last time I made this treat, I paired it with a crisp green salad and unoaked Chardonnay from Heron Hills, located in the Finger Lakes region of New York. This is a crisp white wine which reminds me a lot of Pinot Grigio, one of my faves, and it pairs well with a lot of food.

After a busy day of holiday shopping, what could be better than to call up your local pizza parlor and order a double pepperoni pizza with thin crust and have it delivered directly to your home. Set your table with cloth napkins, light a candle and pair this with inexpensive Chianti served in your best crystal wine glasses. This is definitely a guilty pleasure delight!

The night before any big holiday celebration try treating your self to warm from the oven, double fudge chocolate chip brownies. The cake portion of the brownie will be moist and the dark chocolate chips will still be gooey, OH MY!Pair this with a full bodied Cabernet Sauvignon from Chile and it will bring out the best in the chocolate as well as the wine. Total decadence!

I could, of course, go on and on about the joys of wine food pairing with comfort foods, but I am sure you get the idea. It is easy and fun to do.

Remember, comfort food does not mean low rent! You can live large with comfort food and your favorite wines with just a little experimentation. So, go out there, use your imagination and let wine food pairing be a part of your life. CHEERS!

Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1781.shtml

Barley Wine and Cigars: A Dynamic Duo

Barley Wine and Cigars: A Dynamic Duo

By: Jennifer Jordan

The saying, Â"itÂ's lonely at the top," is true for cigars. A type of smoke that makes the Marlboro man look weak rather than rugged, cigars have a way of excluding themselves from the group. Yet, you canÂ't fault the cigars. They might not want us to elevate their reputation and status by deeming them synonymous with luxury and sophistication; for all we know, cigars are standing in the background - looking lovingly at pipes and cigarettes - yelling, Â"CanÂ't we all just get along?" Luckily, cigars might have found something to relieve their loneliness: they just may have a lifelong companion in barley wine.

Upon performing research, I was surprised to find how many websites laud the combination of cigars and barley wine. And, naturally, I was even more surprised to find these websites werenÂ't just the ones that sell barley wine.

For those not familiar with barley wine, the simplest way to remember it is by the term Â"barely wine." Truth be told, barley wine isnÂ't really wine at all; because of its high alcohol content, it only thinks its wine (ironically, after a few too many bottles, I sometimes think this same thing about myself). With wine like characteristics, the big difference is in the ingredients: barley wine is made with grain instead of fruit. If it were cereal, barley wine would be Wheaties while wine would be Fruity Pebbles.

Still, barley wine is not without some fruit flavor. It displays both sweetness and bitterness at the same time, giving it a unique taste among beers.

While it originated in England, barley wine is available worldwide. However, when sold in the US, barley wines are required to be sold with the label, "barley wine-style ales," thus avoiding confusion for the wine-seeking consumer.

Barley wine is sometimes aged, much like wine, and used for celebratory occasions. It is this last sentence that undoubtedly makes the ears of cigars - with their penchant for celebration - prick up.

Cigars and barley wine compliment each other nicely. With a slightly peaty taste, barley wine does maintain some whiskey-like characteristics and, as most of us know, cigars have never found a whiskey they do not like.

Unlike wine, barley wine doesnÂ't always go well with food, but, luckily you donÂ't eat a Churchill. Many cigars, depending on your individual palate, do well with barley wines, in particular Old Nick Barley wine, which, according to many consumers, is one of the best barley wines on the market.

Overall, the key to pairing a good barley wine with a good cigar is to keep the tastes in cahoots, you donÂ't want the flavor of the beer and the flavor of the cigar fighting each other for your attention. ItÂ's also a good rule to pair up beers of lighter color to cigars with lighter wrappers. This may help keep one from overpowering the other.

When it comes down to it, barley wine and cigars are good friends, and you just might find yourself - as you beg to be included - asking the duo to become a trio.

Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1760.shtml

Champagne, A Luxury Product – Blessing Or Curse

Champagne, A Luxury Product – Blessing Or Curse

By: Laura Hope

Champagne has always been seen as a thing of luxury. Most commonly found at celebrations be they weddings or on the podium at the Monaco Grand Prix, Champagne's image has always been one of success. But perhaps that is where the brand that is 'Champagne' suffers. If Champagne is primarily associated with special occasions then it must alienate a large majority of wine consumers solely on this point. Herein lies the problem – Champagne's success is also its failure. The top brands dominate not only the UK market but also those in the USA and Japan – names such as Moët et Chandon, Veuve Clicquot, Perrier Jouët and Mumm crop up time and again as the best sellers. Prestiges cuvées such as Dom Pérignon, Cristal, Krug lead the way in terms of value of sales with rappers such as 50 Cent and P Diddy endorsing their products in their music, again ensuring the image of Champagne remains one of wealth and success.

The exclusivity of Champagne and the confusion surrounding the name does little to help the average consumer in their choice, however. As a retailer, there have been many occasions when I have been asked to advise on 'Champagne' for a wedding when the consumer has been talking about sparkling wine, especially Cava, rather than Champagne itself. In this way, as I mentioned before, Champagne has become associated with celebrations and is often used as a 'catch all' term for both Champagne and sparkling wine. Studies actually show that Champagne is an infrequent purchase in supermarkets with an average of 1.8 purchases per person, per year as opposed to five purchases per person, per year for sparkling wine as a whole (not including Champagne). The research also suggests that 60% of consumers drink Champagne for social or entertaining reasons and that the average age of a Champagne consumer is between 35-64, although there is a strong female following of Champagne too in the 17-24 year old bracket.

In sum, it seems that Champagne retains an aura of exclusivity, although, in the market place, the word 'Champagne' often conjours up images of a sparkling wine drunk predominately on special occasions to those who are not au fait with the strict guidelines set by the CIVC to protect the name and image of Champagne.

There is no doubt that the market for non-Champagne sparkling wine is increasing, especially in the off-trade where total volume sales increased by 8.1% in 2004. This is particularly pertinent when compared to Champagne sales by volume which were down by 2.1% in the same year. The statistics finally show that sparkling wine's share in the UK wine off-trade (by volume of sales) is currently 4% as opposed to Champagne's 1% and still light wine's 87%. One must remember that the 'volume of sales' is not the same as 'value of sales' as it is here that Champagne takes the crown with a market share of 6% compared to sparkling wine's 4%. The main worry that the Champagne industry has when faced with the increasing dominance of good quality sparkling wine is that, unless heavily discounted, Champagnes are not able to compete in the £7-£10 price point which remains the domain of sparkling wine.

Cava is the most popular sparkling wine on the UK market at present with a total volume share of 54.6%. Two producers continue to dominate the market – Codorníu and Freixenet, the market leaders is Spain. They, like an increasing number of Champagne houses, own vineyards in the New World, California in particular to increase their stake in the global sparkling wine market. These wines are rarely seen on the UK market however, possibly as a result of the strength of their Cavas.

New World sparkling wines from California, Australia and New Zealand are also increasingly important in the UK market, especially brands such as Mumm Cuvée Napa, Green Point by Chandon and Lindauer owned by Montana (another brand owned by the now Allied Domecq/Pernod Ricard conglomerate). It is interesting to see that traditional Champagne houses have diversified into these areas. They seem to bridge the price gap between non vintage Champagnes and cheap sparkling wines as they mostly retail at around £10-12 (discounts depending) without compromising on the quality of the product to which they lend their name. This seems to be an astute move in a market where deep discounting of Champagne is happening less and less and where brand image is so important.

To say that the growth of sparkling wines in the market place threatens the Champagne industry would be untrue and the Champenois would certainly disagree with the idea wholeheartedly. Perhaps the key is to concentrate on marketing their Champagne brands at the sparkling wine consumer who purchases quality sparkling wine at a price point at which the Champagne houses are unable to compete.

Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1765.shtml

Find Delicious Food Recipes Online

Find Delicious Food Recipes Online

By: Ross Josephs

Humans like variety. Whether it is everyday dressing up or the food we eat. We especially like to experiment with food to satisfy our taste buds. The same food everyday diminishes our appetite for that food. We always prefer to have variety in what we eat.

In this Internet era, our day begins and ends being online. It is quite easy to go online in search of gratifying your appetite for an exquisite evening.

Just imagine after a long & hard day; you get home and mmmm, what an aroma?

These exquisite recipes are just a few clicks away from you in the times of Internet. There are thousands of varieties of recipes available. We are going to list and discuss few websites that allow adding and viewing recipes for your ready reference.

A number of online sites share recipes online, where you can find the best recipes along with tips. Online recipes are easy enough to understand and the ingredients are easy to find. Besides you can easily copy, print, or email the recipe. They provide methods of cooking as well as the ingredients, standard serving instructions etc.

Recipe sites can help you in all kinds of food you prefer whether it is dietary food or pregnancy time food, even child food or food for week! You can use the ingredients you've at home and can find a recipe based on it.

Some of online sites ask you to purchase their cookbooks while some of them ask you to register and log in to the site to view their recipes. If you find the cookbook to your interest, click to download it. Some sites may charge you for downloading the cookbook. Many users simply copy the recipe and save it in their computer.

http://www.allrecipes.com

Allrecipes.com has more than 40,000 free recipes. All recipes are created, tested, reviewed and approved by users worldwide. This site has a popular collection of recipes in sections like appetizers, Mexican, Italian, chicken recipes, soups and stews and many more.

Allrecipes.com allows its users to create an online recipe box where they can manage private recipes, submit recipes and photos, post recipe ratings and reviews, create shopping lists, and more.

The distinguishing feature of this site is that of creating a cookbook. You can publish your favorite recipes in your personalized cookbook.

http://www.canadianliving.com

Canadianliving.com is an interactive site for Canadian families featuring food, nutrition recipes and family information.

Canadianliving.com has a categorized section in their menu. It also gives out timely ideas, real solutions for a healthy lifestyle, tips, and great recipes.

Canadianliving.com provides a personal Recipe Box where users can save their favorite recipes from the recipe menu, or add their personal recipes to share with the world. You can also join online forums, where you can chat and discuss with other readers.

http://www.kraftfoods.com

Kraftfoods.com is one of the great online recipe cookbooks. This site has different varieties of recipes to prepare food items that attract food lovers. Kraftfoods.com provides tips to prepare quality, nutritious and healthy foods. Beside all this they have introduced how prepare food from their own special products, like Kraft cheese.

They have categorized recipes into dinner, food and family, healthy living, delicious cereals and cereal bars for the convenience of users.

To help lovers of cooking Kraftfoods.com has a section known as cooking school where there is an extensive collection of cooking videos, tips, and more.

Kraftfoods.com allows storing all favorite recipes in one spot. Just sign up for free and get your own personal recipe box to store your favorite recipes from the Kraft Kitchens, or a favorite from other online recipe cookbooks.

Kraft foods invite its viewer to post their recipes and share their secrets of making delicious food.

http://www.food.yahoo.com

Yahoo is mainly known as search engine. It has a special section on food where recipes are also featured.

Yahoo food's recipes section features articles and blogs on food recipes. The Yahoo recipes section has functionality to filter by ingredient, meal, cuisine, occasion, diet, dish, taste, method that help visitors to find recipes.

Yahoo food features a home food section where you can find recipes according categories: Everyday, Special Day, Recipes, Blogs, Restaurant and Cook. It's the best way to find recipes every day and on special occasions.

This site also has Food Videos with reviews and recipe of the day. Yahoo foods allow you to send email from the site and also to take a printout of each recipe.

http://www.g2bux.com

There are so many amazing and delicious vegetarian and Non Vegetarian recipes on the Web, you could spend days scouring every cyber corner and barely scratch the surface of what's out there. Wouldn't it be great if there were one place on the Net where you could access those thousands and thousands of recipes? Well now there is! G2bux Recipes, it's the Best of the Net Recipe Collection. Now everyone can use the Internet to make living delicious and easy!

Each month hundreds of new recipes are added by genuine users here on G2bux recipe section from variety of corners around the world. Do you have a favorite recipe you'd like to add? There is a provision to post it and it will be listed on your recipe list instantaneously.

G2bux allows sharing of recipes, cooking tips, and serving suggestions. Visitors can search recipes by tags. This is a good feature and it saves time.

G2bux also has a feature to send recipes to a friend and allows users to share the link of a particular recipe with your friends by mailing them. You can post a comment on each other's recipe. Above all, G2bux gives 2 G2bux Points for each recipe you add.

Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1795.shtml

Thai Cookery in a Nutshell

Thai Cookery in a Nutshell

By: Liz Canham

Thailand is situated in South East Asia, lying south of China and bordered by Burma, Laos and Kampuchea from west to east, with Malaysia to the south. The South China Sea is to the east and the Indian Ocean to the west.

Thai food has been influenced over time by its Chinese, Malaysian and Indian neighbours and has evolved into a very distinctive style of its own.

The contrasting flavours of hot, sweet, salty and sour and the unusual combinations of fruit, chicken, meat and fish or seafood make this a truly fascinating cuisine.

A normal meal for a family of reasonable income will consist of rice, which is the country's staple food, together with a soup or similar, a stir-fried dish and a salad, all served at the same time. In the north of Thailand, pork and strong curries are popular, with the meat cooked in large pieces, whereas gentler coconut milk flavours the southern curries and the meat is chopped quite small.

In curries, traditional Indian ingredients such as cumin, coriander, turmeric, cinnamon, cardamom and cloves are used in very small quantities but many of the flavourings and spices differ considerably from those found in Indian and Chinese cuisine. The most commonly used of these are:

Galangal - A root or rhizome which looks similar to ginger, but with a flavour all of its own. It can be bought fresh, powdered or dried in slices but fresh is best.

Lemon grass - As its name suggests, this has a lemony flavour but it looks somewhat like a fresh bamboo shoot. The outer leaves are very tough and should be peeled away, but even the inner core is fairly hard and needs to be sliced very finely for cooking or even grinding.

Kaffir lime leaves - These are the leaves of a Far Eastern lime, similar to a Western one but with a knobbly skin. The rind is also used in Thai cookery.

Fish sauce - This is called Nam Pla in Thailand and is made from salted fish or prawns. It is a pale brown liquid used much as soy sauce is in Chinese cookery.

Shrimp paste - Made from fermented shrimp, this can be bought in small pots. Use sparingly as it has a very strong flavour.

Chilli paste - A combination of chillies and fried shallots mixed with sugar and tamarind, it can be bought in jars and may be hot, medium or mild in flavour.

Other, more well known, flavourings commonly used in Thai cookery are fresh mint, basil and coriander, unsalted peanuts, fresh chillies, both green and red as well as chilli powder, lime and lemon juice and garlic.

Noodles of differing types are often added to flavoured broths with vegetables such as bean sprouts or green beans and chicken or prawns, making a flavoursome soup for lunch.

Dipping sauces are a popular condiment to accompany a Thai meal, particularly a deep-fried dish, and usually contain any combination of tamarind, sugar, lime juice, fish sauce, finely chopped chilli, garlic and spring onion.

A Thai meal will usually end with an array of prepared fresh fruit such as mango, pineapple and papaya. Desserts are only served on very special occasions or at banquets.

Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1733.shtml

'Waitress' Bakes Up Pie to Die For

\'Waitress\' Bakes Up Pie to Die For

By: Hillary Marshak

Waitress is about a woman named Jenna who is depressed from her marriage to a terrible husband, as well as her lifelong loneliness. Again and again, she finds herself trapped in the abusive relationship, partly due to financial struggles. To her further dismay, she finds out she is pregnant with her husbandÂ's child. The only outlet through which she feels comfortable sharing her emotions is by baking pies. She even names pies after her feelings while inventing them. After a series of life-changing events, she eventually finds exactly what she has been looking for in the baby she resented all along. She cuts off ties from everything in her old life and Â"starts fresh,Â" keeping only one thing the same: her love and passion for making pies.

Here are five of her wonderful pie recipes:

Marshmallow Mermaid Pie

9 graham crackers
1/2 C. sweetened, flaked coconut, toasted
5 Tbs. butter or margarine, melted
34 lg. marshmallows (8 oz.)
1/2 C. whole milk
1 1/2 C. heavy or whipping cream
1 oz. unsweetened chocolate, grated

Preheat oven to 375 degrees. Combine coconut and graham crackers in food processor until coarse crumbs form. Combine crumbs and butter with fork. Press to bottom and side of 9-inch pie plate. Bake 10 minutes and cool on wire rack. Heat marshmallows and milk in 3-qt. saucepan over low heat until smooth, stirring constantly. Remove saucepan from heat. Cool completely (30 minutes.) In large bowl with mixer at medium speed, beat cream until stiff peaks form. Fold marshmallow mixture into whipped cream with grated chocolate. Spoon filling into cooled crust. Refrigerate pie at least 3 hours or overnight. Top with mini marshmallows, maraschino cherries and rainbow sprinkles.

Falling in Love Chocolate Mousse Pie

9-inch baked pastry shell
1 14-oz. can condensed milk (not evaporated)
2/3 C. water
1 (4 serving) pkg. chocolate pudding mix (not instant)
1 1-oz. square unsweetened chocolate
2 C. (1 pt.) whipping cream, stiffly whipped

In large saucepan, combine condensed milk, water and pudding mix; mix well. Add chocolate. Over medium heat, cook and stir rapidly until chocolate melts and mixture thickens. Remove from heat; beat until smooth. Cool. Chill thoroughly; stir. Fold in whipped cream. Pour into prepared pastry shell. Chill 4 hours until set.

I Don't Want Earl's Baby Pie

1 pie crust
4 Tbs. butter
3 slices ham
8 green onions
1 C. brie cheese
1 C. parmesan cheese, grated
4 eggs
2 C. heavy cream
1/4 tsp. ground nutmeg

Preheat oven to 400 degrees. Cover pie crust with foil and bake for 10 minutes. Remove foil and bake 5 minutes more. Remove crust and reduce heat to 325 degrees. Julienne ham. Chop green onions. In skillet, saute ham until brown. Remove and set aside. Saute onion until tender. Remove with slotted spoon and combine with ham. Spread on bottom of pie crust. Spread brie over ham mixture and sprinkle with parmesan. Combine eggs, cream and nutmeg; pour over cheese. Bake 30 minutes or until set. Cool slightly, cut into wedges and serve.

Baby Screamin' Its Head Off In The Middle of the Night & Ruinin' My Life Pie

4 8-oz. cream cheese, softened
1 C. unsalted butter, softened
1 1/2 C. sour cream
1/2 C heavy whipping cream
1 3/4 C. white sugar
1/8 . cornstarch
1 fl. oz. amaretto liqueur
1 tsp. vanilla extract
5 eggs
1 egg yolk
1 C. chopped pecans
1/2 tsp. nutmeg

Bring all ingredients to room temperature. Preheat oven to 375 degrees. Wrap outside of 9-inch springform pan with foil. Generously butter inside of pan. In large bowl,beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition. Pour batter into pan. Place pan in another pan at least 1 inch wider and add water to outside pan (prevents cracks). Bake on center rack for 70 minutes. Turn oven off and let cool with door open for 1 hour. Remove cake from water and chill at least 3 hours before removing cake from pan. Top with crushed pecans and dust with nutmeg.

I Can't Have No Affair Because It's Wrong & I Don't Want Earl to Kill Me Pie

2 1/2 C. graham cracker crumbs
1/2 C. brown sugar
1/2 C. melted butter
2 large eggs
1/3 C. granulated sugar
1/2 tsp. salt
2 C. milk, scalded
1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon
3 egg whites
1/2 C. white sugar

1. Mix crumbs, brown sugar and butter until well-blended. Press mixture into a 9-inch pan. Preheat oven to 425 degrees.

2. Beat eggs slightly in a large bowl. Add sugar and salt. Slowly stir in hot, scalded milk. Add vanilla. Strain mixture into pie crust. Sprinkle top with cinnamon.

3. Bake on lower shelf 25-30 minutes, or until custard is firm.

4. In larger glass mixing bowl, beat egg whites until foamy. Gradually add 1/4 C. white sugar, continuing to beat until stiff peaks form.

5. Spread meringue over pie after custard is set, return to oven until meringue is slightly brown. Cool 15 minutes.

Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1751.shtml