Tuesday, August 31, 2010

Baked Alaska with The Daring Bakers

The August 2010 Daring Bakers' challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either Baked Alaska or on Ice Cream Petit Fours. The sources for Elissa's challenge were Gourmet magazine and David Lebovitz's "The Perfect Scoop".
August is a great time for an ice cream challenge and to make it even better this was also a special birthday celebration in our home. Yes, a special day for a special lady who turned 85 and just loves ice cream! As in any flavor any time, so this was just perfect. Baked Alaska is a combination of components; cake , ice cream, and a meringue topping. Elissa's challenge called for a Brown Butter Pound Cake, any flavor ice cream and either a chocolate glaze or meringue topping depending on whether you were finishing it as a Baked Alaska or Petit Four.I chose Baked Alaska for our finished dessert.
Brown butter or beurre noisette is a great way to add a depth of flavor to sweet as well as savory recipes. The nutty flavor can be used over pasta, vegetables, fish, eggs, and more. On the sweet side it can be used in cakes, frosting, cookies, sauces and on and on. To brown butter is simple but you must remain watchful or it will burn. Just put the butter in a saucepan or skillet over medium heat until the milk solids are a toasty golden color. Keep in mind it will continue to cook after removed from the heat. Therefore, I suggest removing the pan at the golden stage.
This pound cake comes out very moist and delicious. The recipes for the cake, ice cream and meringue can easily be found on many of my fellow Daring Bakers blogs.
I chose to make my ice cream strawberry since that is the favorite of the birthday girl. David Lebovitz's recipe is the best I've ever made. With the inclusion of 5 egg yolks the results are creamy, smooth and definitely that which dreams are made of. The meringue is straight forward, quick and easy.
The cake and ice cream can be made in advance and kept frozen until needed. When you are ready simply whip up the meringue,aim and fire your handy dandy blow torch.....and celebrate! This was a fun project and although I am a little late to post it was quick, easy and very yummy!
Happy Birthday Mom and many, many more!

1 comment:

Vicki said...

Wow! Very impressive!