Skip to main content

Another Year, Another Baked Alaska


If we always start his birthday with crêpes, we always end it with a Baked Alaska. He is definitely a creature of habit. Thankfully we weren't camping or hauling the dessert anywhere. We made and served it within 10 feet of the kitchen. Easy.


Really this dessert is all about the presentation. You need a cake, gluten-free for us in this case as Jake and R's best buddy are both gluten-free; you need ice cream, frozen into a bowl; you need whipped egg whites; and you need an oven or a culinary torch, we had the latter. 


Happy birthday to Riley!! Fifteen? I'm still reeling from that one. And, yes, I bought the chocolate cake base this year. It's been a tough couple of weeks as the school year wraps up. And I didn't feel like hauling cake batter to a friend's or my mom's oven. Don't judge.

Ingredients
  • cake (I used a store-bought flourless chocolate cake)
  • ice cream (I used coffee ice cream)
  • 8 egg whites
  • 2 T organic granulated sugar
  • Also needed: butane torch, plastic wrap
Procedure
The night before, line a bowl with plastic wrap, press slightly softened ice cream into the bowl, cover it tightly with more plastic wrap, and refreeze. For this cake I used coffee ice cream.

Once you're all set to assemble, separate 8 eggs, placing the whites in a large stainless steel bowl. Add 2 T organic granulated sugar. [I forgot the sugar last night. It was fine.] Beat egg whites until stiff peaks form.

Place the cake on your serving dish. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake. Make sure to have lots of little peaks because that it what browns. Spread the meringue all the way to dish to seal. Return to freezer until ready to serve.

Traditionally, you brown this in the oven. Since my oven is still out of commission, I decided to brown the peaks with my torch. It was simple and might be the way I make Baked Alaska from now on. Serve immediately!

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa