Little Griddle 'After Dark' Presents Baked Alaska
Happy New Year! Let's make a stunning dessert on the grill: Baked Alaska! What could be better than spongy sponge cake, chocolate and coffee ice creams, and fluffy meringue, all blasted in a searing hot barbecue grill! Knock over your guests with amazement and sheet deliciousness with this terrific Little Griddle After Dark special.
Get the recipe:
Claire Saffitz Makes Baked Alaska | Dessert Person
Claire Saffitz Makes Baked Alaska | Dessert Person
Many thanks to KitchenAid for partnering with Claire and furnishing her new kitchen with not only their amazing Smart Oven+ but an entire suite of beautifully crafted and impeccably designed major appliances, including the FreeFlex Third Rack Dishwasher.
Baked Alaska, consisting of molded ice cream set atop a sponge cake base and covered in toasted meringue, is not exactly a simple dessert, but there are ways to make it simpler: definitely use store-bought ice cream, assemble it in stages, and rely on your oven to do the work. In this episode, Claire shows you a summery, strawberry-laced, individualized spin on Baked Alaska using her new KitchenAid Smart Oven. The KitchenAid Smart oven syncs with a mobile app so it’s convenient and seamless to set and check timers and control and change temperatures from anywhere.
#clairesaffitz #bakedalaska #cake
Roasted Strawberry Baked Alaskas
Makes 4
Roasted Strawberry Ice Cream Base
8 ounces (226g) strawberries, hulled and chopped
2 tablespoons granulated sugar
2 teaspoons finely grated lemon zest
1 pint strawberry ice cream
Sponge Cake
¾ cup cake flour
½ teaspoon baking powder
⅛ teaspoon baking soda
¾ teaspoon kosher salt, plus a pinch
3 large eggs (150g), whites and yolks separated, at room temperature
½ cup granulated sugar (100g), divided
¼ cup neutral oil (56g), such as grapeseed or peanut
¼ cup buttermilk (60g), at room temperature
1 teaspoon vanilla extract
⅛ teaspoon cream of tartar
Italian Meringue
3 large egg whites (105g)
¼ teaspoon cream of tartar
Pinch of kosher salt
1 tablespoon light corn syrup
½ cup granulated sugar (100g)
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Theme Song: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Baked Alaska | Delish
Get the full recipe from delish:
INGREDIENTS
FOR THE ICE CREAM
2 c. chocolate ice cream, slightly softened
6 c. strawberry ice cream, slightly softened
6 c. vanilla ice cream, slightly softened
FOR THE BROWNIE BASE
1 box brownie mix, plus ingredients called for on box
FOR THE MERINGUE
8 egg whites
1/4 tsp. cream of tartar
1 c. sugar
DIRECTIONS
1. Spray a 3-quart bowl with cooking spray and line with plastic wrap. Add chocolate ice cream in a layer, then strawberry and vanilla ice creams. Cover loosely with plastic wrap and freeze until completely firm, at least 4 hours.
2. Preheat oven to 350º. Grease a 8” round cake pan with cooking spray and line with parchment. Prepare brownie batter according to package instructions and bake until a toothpick inserted in the center comes out clean, 25 to 27 minutes.
3. Let brownies cool completely, then remove ice cream bowl from freezer and place brownie on top. Cover with plastic wrap and return to freezer for one hour or until ready to serve.
4. Make meringue: Using a hand mixer, beat egg whites and cream of tartar on medium-high speed, 2 minutes. Increase speed to high and add sugar in a slow steady stream. Continue beating until glossy peaks form, about 12 minutes.
5. Unmold ice cream dome and cover completely with meringue, using the back of a spoon to make swirly peaks.
6. Broil until golden, 2 minutes. (Or use a kitchen torch if you have.)
7. Slice and serve immediately.
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Beth's Baked Alaska Recipe | ENTERTAINING WITH BETH
Learn how to make a homemade Baked Alaska Recipe. A perfect dessert idea for your holiday table!
SUBSCRIBE for more holiday entertaining ideas and recipes!
Learn how to make my holiday baked Alaska recipe part of a multi-channel holiday foodie collab!
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Baileys Mousse Cake with Green Velvet Spray:
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Green Tea (Matcha) Madeleines:
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BETH'S BAKED ALASKA RECIPE
Serves 8
To Purchase The Kitchen Torch Click Here:
FOR THE BROWNIES: (Watch Video Here:
4 oz (112 g) semi-sweet chocolate
12 oz (336 g) bittersweet chocolate
1 tbsp (15 ml) vanilla extract
½ tsp (2.5 ml) instant coffee
1 cup (240 g) of unsalted butter
4 eggs
1 cup (200 g) of sugar
¾ cup (90 g) of flour
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) baking soda
2 tbsp (30 ml) Powdered Sugar for garnish (optional)
FOR THE CANDY CANE ICE CREAM:
1.75 qt vanilla ice cream
2/3 cup (160 ml) crushed candy canes
FOR THE MERINGUE:
6 Egg Whites
1 ½ cups ( 300 g) sugar
½ tsp (2.5ml) cream of tartar
METHOD:
For the Candy Cane Ice Cream, mix 1.75Qt of soften vanilla ice cream with 2/3 cup of crushed candy canes. Once combined transfer back into the tub and allow to freeze back up over night.
The day before, make the brownies and mix the ice cream. Both need time to set.
FOR THE BROWNIES:
Preheat oven to 375F. (190 C)
Melt chocolate and butter in a sauce pan on low. Add vanilla and instant coffee, stir to combine. Allow to cool slightly.
In a small bowl combine flour, baking soda and salt.
Beat eggs and sugar together until smooth. Add chocolate mixture and beat until smooth. Then add flour mixture, beat until smooth.
Transfer into a 11 x 16 x 1 pan, lined with parchment paper. Pour batter into pan, and smooth with a spatula.
Bake 10-15 mins. Allow to cool for at least 30 mins to 1 hour. Place in fridge to firm up.
To serve. 1 hour before serving remove brownies from the fridge to rise to room temperature.
Cut out brownies with a 2 1/2 biscuit cutter place on a metal sheet pan.
Whisk up the meringue until stiff. Set aside.
Place 1 scoop of candy cane ice cream on each brownie. Top with swirls of meringue until covered. Make decorative peaks
Brown each Baked Alaska with a kitchen torch transfer to plate and serve!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!
Baked Alaska Tarts | The Recipe Rebel
These Baked Alaska Tarts are a mini version of a classic Baked Alaska, made with a no bake cookie crust, filled with frozen yogurt and topped with toasted meringue! Made in partnership with Chapman's Ice Cream
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
Crust
24 chocolate sandwich cookies, with filling (like Oreo)
1/4 cup melted butter
Filling
2 litres Chapman's Black Jack Cherry Frozen Yogurt
Meringue
5 egg whites
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1 pinch salt
1/2 cup granulated sugar
Instructions
Crust:
In a food processor, process cookies and melted butter until smooth. (Alternatively, you could crush the cookies by hand and stir in melted butter).
Press into the bottom and up the sides of 6 4-5 tart shells.
Filling:
Allow frozen yogurt to soften on the counter for 5 minutes.
Divide Chapman's Frozen Yogurt between tart shells, shaping the top into a rounded mound as much as possible using a spreader or knife.
Place in the freezer for 3-4 hours or until completely frozen.
Meringue:
In a clean bowl, with clean beaters or a whisk attachment on an electric mixer, beat egg whites until frothy.
Add vanilla, cream of tartar and salt, and beat until soft peaks form.
Add sugar, one tablespoon at a time, until sugar is dissolved, and egg whites are stiff and glossy. Rub a small amount between your fingers to ensure it is smooth and not gritty.
Remove tarts from freeze and remove from tart shells.
Place on serving plates, if using a kitchen torch for meringue, or on a baking sheet, if using the broiler. If using the broiler, preheat while making meringue.
Spread meringue over each tart, swirling as desired to make designs. Use a kitchen torch to brown the meringue to desired coloring, or broil for 4-5 minutes, turning in the oven as necessary.
Serve or place back in the freezer to freeze solid. Store leftovers in the freezer.
How to Use a Blowtorch: A Baked Alaska Demo with Zoë François of Zoë Bakes
A demo from The Julia Jubilee, Cherry Bombe's virtual celebration of the life and legacy of Julia Child, April 2021.
Julia Child may or may not have said “every woman should have a blowtorch,” but we definitely know she loved this kitchen tool! Watch as Zoë showed us how to make one of her signature treats, a Baked Alaska. Introduction by Donna Yen.
You can find Zoë's Coffee and Chocolate Baked Alaska recipe here!
Don't miss the latest issue of Cherry Bombe magazine, No. 16: The Julia Child Issue.