Baked Alaska Day 2018 is on Thursday, February 1, 2018: baked alaska?

Thursday, February 1, 2018 is Baked Alaska Day 2018. National Baked Alaska day – Eatocracy - CNN.com Blogs National Baked Alaska day

Baked Alaska Day

Thanks, American physicist Mr. Benjamin Thompson, for finding steps to make meringue in the first 1800′s! For meringue is an essential component of Baked Alaska, the spotlighted dish being celebrated on Baked Alaska Day!Baked Alaska is created by placing slices of sponge cake towards the bottom of the cake pan, filling it with vanilla frozen treats after which covering completely having a whipped meringue mixture. The entire factor is baked within the oven in a high temperature for a while of your time to permit the meringue to solidify slightly and brown. The meringue safeguards the frozen treats from melting, this provides you with this dessert its distinctive cold/hot sensation and creamy/crunchy texture preferred among a lot of.This sweet treat was named through the chef in the famous New You are able to Delmonico’s Restaurant in 1876 to celebrate America’s purchase of its new territory. Its less popular title of Norwegian Omelette also gives tribute for this dessert’s characteristic appearance of the cold, snow covered mountain. Enjoy!

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baked alaska?

INGREDIENTS:

* * * * * For the Strawberry Preserve * * * * *

20 oz. Frozen California Strawberries, thawed and sliced

5 oz. Granulated Sugar

* * * * * For the Strawberry Ice Cream * * * * *

12 each Egg yolks

8 oz. Granulated sugar

1 pint Milk

1 pint Heavy cream

1 cup Strawberry preserve

* * * * * For the Strawberry Cake * * * * *

8 oz. Cake flour

1 teaspoon Baking soda

1 teaspoon Baking powder

8 oz. Unsalted butter, room temperature

8 oz. Granulated sugar

2 each Eggs

1/2 teaspoon Salt

8 oz. Sour cream, room temperature

1 1/3 cup Strawberry Preserve

* * * * * For the Rhubarb Consommé * * * * *

Rhubarb, fresh or frozen, cut in 1/2–inch pieces

Lemon grass, sliced

Vanilla bean, split lengthwise

Sweet wine, e.g. Moscato d’Asti

2 pounds, 4 ounces Fresh California strawberries, thinly sliced (for garnish)

PREPARATION:

To prepare Strawberry Preserve:

In heavy saucepan, heat strawberries and sugar on medium heat, stirring occasionally, for about 20 minutes, or until slightly thickened. Cool. Yield: about 1 1/3 cups.

To prepare Strawberry Ice Cream: In medium bowl, whisk together yolks and sugar. In large saucepan, bring milk and cream to boil; pour slowly into yolk mixture, whisking constantly. Cook over medium heat, stirring constantly, until mixture coats back of spoon; strain into bowl. Cool in ice bath, stirring occasionally. Whisk in Strawberry Preserve. Freeze in ice cream machine. Yield: 2 quarts. (Shortcut: Good-quality commercial strawberry ice cream can be substituted.)

To prepare Strawberry Cake:

Heat oven to 350°F. Sift flour, baking soda, and baking powder together; set aside. In mixer, cream butter and sugar with paddle until light and fluffy; add eggs on at a time, scraping bowl down after each addition.

Add 1/2 of flour; mix just until combined. Add sour cream; mix until just combined. Add remaining flour; mix until combined. Fold in Strawberry Preserve. Coat half-sheet pan (cookie sheet) with nonstick spray, line with parchment; spray again. Spread batter evenly on pan; bake about 20 minutes, or until cake is golden brown and springs back when touched. Cool completely.

For Baked Alaska Assembly:

Cut Strawberry Cake into 24 (2 1/2-inch) rounds; place on parchment-lined sheet pan. Scoop 1/4 cup ice cream onto each cake, leaving 1/2–inch border of cake around ice cream. Freeze until ice cream is solidly frozen.

In clean dry bowl, whisk egg whites and sugar gently over simmering water until sugar melts and egg whites are hot to touch. Transfer to mixer bowl, add salt and whisk on high speed until meringue forms stiff glossy peaks. Place in piping bag with 1/2–inch round tip.

Starting at cake base, pipe meringue over ice cream, spiraling up to cover ice cream completely. Store in freezer up to one day. Yield: 24 Baked Alaska’s

To prepare Rhubarb Consommé:

In medium saucepan, combine all; cook over medium heat, stirring occasionally, for 20 minutes, or until rhubarb is completely tender and falling apart. Strain liquid through fine strainer without pushing on solids. Strain liquid again through chinois (strainer) or coffee filter. Cool and refrigerate. Yield: about 7 cups.

For each serving, to order: Heat oven to 500°F. In small saucepan, heat 1/3 cup strawberries and 1/4 cup Rhubarb Consommé until warm. Place 1 Baked Alaska in oven for 2 minutes, or until meringue is golden brown. Place Baked Alaska in shallow soup dish; pour consommé and strawberries around. Serve immediately. Tip: Brown meringue with propane torch instead of in oven.

Baked Alaska????????

Baked Alaska????????

Strawberry Baked Alaska

Cake

Nonstick vegetable oil spray

4 large eggs

1/2 cup sugar

1 1/2 teaspoons vanilla extract

3/4 cup sifted cake flour (sifted, then measured)

1 tablespoon poppy seeds

6 tablespoons (3/4 stick) unsalted butter, melted, cooled

Filling

2 pints strawberry sorbet, softened

1 quart strawberry ice cream, softened

Meringue

6 large egg whites

3/4 cup sugar

1/2 teaspoon vanilla extract

For cake:

Preheat oven to 325°F. Spray 9-inch-diameter springform pan with nonstick spray. Whisk eggs, sugar, and vanilla in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk constantly just until mixture is warm, about 2 minutes. Remove bowl from over water. Using electric mixer, beat mixture until very thick and ribbons form when beaters are lifted, about 7 minutes. Add flour in 3 additions, gently folding just to combine after each. Fold in poppy seeds, then quickly fold in butter in 2 additions (do not overfold). Pour batter into prepared pan.

Bake cake until top is golden and tester inserted into center comes out clean, about 28 minutes. Cool completely in pan on rack. Remove pan sides.

For filling:

Line 4-quart 10-inch-diameter bowl with plastic wrap, leaving 8-inch overhang. Spread sorbet in even layer over bottom (not sides) of bowl. Spread ice cream over sorbet. Place cake atop ice cream, pressing slightly to compact. Cover with plastic wrap overhang; freeze at least 4 hours or overnight.

For meringue:

Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time; beat until thick and glossy. Beat in vanilla.

Unfold plastic wrap from over cake at top of bowl. Invert dessert onto 9-inch-diameter tart pan bottom; remove plastic wrap. Working quickly, spread meringue over dessert, swirling to form peaks and covering completely. Freeze at least 30 minutes. (Can be made 1 day ahead; keep frozen.)

Preheat oven to 500°F. Place dessert on its tart pan bottom on heavy large baking sheet. Bake just until meringue is light golden, about 5 minutes. Transfer to platter. Serve immediately.

What are some good recipes for baked alaska?

What are some good recipes for baked alaska?

STRAWBERRY BAKED ALASKA

Cake

Nonstick vegetable oil spray

4 large eggs

1/2 cup sugar

1 1/2 teaspoons vanilla extract

3/4 cup sifted cake flour (sifted, then measured)

1 tablespoon poppy seeds

6 tablespoons (3/4 stick) unsalted butter, melted, cooled

Filling

2 pints strawberry sorbet, softened

1 quart strawberry ice cream, softened

Meringue

6 large egg whites

3/4 cup sugar

1/2 teaspoon vanilla extract

PREPARATION:

For cake:

Preheat oven to 325°F. Spray 9-inch-diameter springform pan with nonstick spray. Whisk eggs, sugar, and vanilla in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk constantly just until mixture is warm, about 2 minutes. Remove bowl from over water. Using electric mixer, beat mixture until very thick and ribbons form when beaters are lifted, about 7 minutes. Add flour in 3 additions, gently folding just to combine after each. Fold in poppy seeds, then quickly fold in butter in 2 additions (do not overfold). Pour batter into prepared pan.

Bake cake until top is golden and tester inserted into center comes out clean, about 28 minutes. Cool completely in pan on rack. Remove pan sides.

For filling:

Line 4-quart 10-inch-diameter bowl with plastic wrap, leaving 8-inch overhang. Spread sorbet in even layer over bottom (not sides) of bowl. Spread ice cream over sorbet. Place cake atop ice cream, pressing slightly to compact. Cover with plastic wrap overhang; freeze at least 4 hours or overnight.

For meringue:

Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time; beat until thick and glossy. Beat in vanilla.

Unfold plastic wrap from over cake at top of bowl. Invert dessert onto 9-inch-diameter tart pan bottom; remove plastic wrap. Working quickly, spread meringue over dessert, swirling to form peaks and covering completely. Freeze at least 30 minutes. (Can be made 1 day ahead; keep frozen.)

Preheat oven to 500°F. Place dessert on its tart pan bottom on heavy large baking sheet. Bake just until meringue is light golden, about 5 minutes. Transfer to platter. Serve immediately.

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