Romantic Dining:
Recipes from resorts around the world the two of you can try at home

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Marriott CasaMagna Cancun
Cancun, Mexico


Selected as the ideal resort location by a computer 24 years ago, Cancun in a five star city. Luxury hotels tower high above the palms. Fine restaurants offer cuisine from around the world. Shops tempt travelers with treasures ranging from Colombian emeralds to French perfumes to Italian leathers.

That lavish atmosphere continues at resorts such as the Marriott CasaMagna Cancun, located in the hotel zone. Set on a wide swath of powdery white sand, this elegant resort resembles a Roman palace. White columns lead to guest room balconies from which tropical plants cascade. In the center of the u-shaped complex, a massive swimming pool competes with the clear Caribbean waters for guests' attention.

After a day in the sun, the nights prove equally sizzling. Divining ranges from open air restaurants to a Japanese steak house that serves at Teppan Yaki-style tables. The fun continues at oceanside bars or at the Sixties Club with Karaoke sing-alongs and dancing.

Margarita Pie

This recipe from La Capilla Restaurant at the Marriott CasaMagna Cancun is often requested by guests. Executive Chef Ross Randall estimates that he makes 30 margarita pies a week.

Pretzel Crust:

8 ounces pretzels
9 ounces melted butter
lightly greased 10 inch spring-form pie pan
1/2 cup granulated sugar

Pie filling:

1/4 cup lime juice
1/2 tablespoon plain gelatin
4 eggs, separated
1 1/4 cup sugar, divided equally into two parts
1 tablespoon lime rind, grated
1/2 cup tequila
1/4 cup orange liqueur

Prepare the crust. Crush pretzels to a medium fineness. Mix in 1/2 cup of granulated sugar. Add melted butter to pretzels. Place mixture in a 10 inch lightly greased spring-form pie pan and press softly to cover all surfaces. Store in refrigerator until needed.Sprinkle lime juice over unflavored gelatin. Let stand until it softens.

Prepare the filling. Beat egg yolks in top of double boiler, blend in half of the sugar and the grated lime rind. Add softened gelatin, cook over boiling water and stir continuously until mixture thickens slightly and the gelatin is completely dissolved. Transfer to a cold bowl, blend in tequila and orange liqueur and allow to chill until cold, but not thickened.

Beat egg whites until foamy, then gradually add the other half of the sugar while beating, until it forms soft peaks.Fold the cooled yolk-gelatin mixture carefully into the beaten egg whites, adding 1/3 of the mixture at a time and combining completely before each new addition. Place bowl of mixture over ice.

Let mixture stand, stirring often until the mixture will mound on a spoon, the swirl into pie pan with chilled pretzel crumb crust. Let pie refrigerate two hours before serving.

Yields: one pie.