Looking for a romantic treat for special someone? You might want to consider whipping up a Baked Alaska, the classic dessert that’s fiery hot on the outside with a melting heart and richly delicious all over.
In it’s traditional form, Baked Alaska is concocted with hard ice cream on a base of sponge cake and covered in a shell of toasted meringue. Plan ahead because the cake must be baked and cooled before topping it with layers of firmly frozen ice cream. Just before it’s time to serve dessert, whip several egg whites into a stiff meringue, spread it completely over the ice cream and cake and place it in a very hot oven for a couple of minutes, until the meringue begins to brown. The trick to making sure the ice cream doesn’t melt is to seal the cake and ice cream with the meringue. Here’s a recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/baked-alaska-recipe.html
If the classic form is daunting, consider a small version made with brownies that children with some experience in the kitchen can help assemble. This version with easy-to-follow directions comes from Baking Bites, a food blog written by Nicole Weston, a pastry chef, food writer and recipe developer based in Los Angeles, CA http://bakingbites.com/2015/07/brownie-baked-alaska/
Baked Alaska Day is commemorated nationally in February.
According to the National Day Calendar organization, Baked Alaska was created by a celebrity Victorian chef, Charles Ranhofer. The Frenchman was the chef at the swanky Delmonico’s Restaurant in New York City in the mid 1860s, where he became notorious for naming new and renaming old dishes after famous people and events.
In 1867, a political debate was raging over the potential purchase of Alaska from Russia. Secretary of State William Seward agreed to a purchase price of $7 million and Alaska became a United States territory. Those who were of the opinion the purchase was a giant mistake referred to the purchase as “Seward’s Folly”.
Capitalizing on the heated controversy surrounding the purchase in the frozen north, Ranhofer’s Baked Alaska fit the bill. It was cold, nearly frozen and quickly toasted in a hot oven prior to serving.
Marilyn Ostermiller is a long-time business journalist who now writes for children. You can follow her on Twitter @Marilyn_Suzanne.
Anyone out there “daring” enough to try making your own BAKED ALASKA? If you do, send me the photo and I’ll post it here on the blog!