{"id":764,"date":"2011-09-16T23:37:33","date_gmt":"2011-09-17T06:37:33","guid":{"rendered":"http:\/\/blogs.kqed.org\/essentialpepin\/?p=764"},"modified":"2018-02-21T22:15:21","modified_gmt":"2018-02-21T22:15:21","slug":"baked-alaska","status":"publish","type":"post","link":"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/16\/baked-alaska\/","title":{"rendered":"Baked Alaska"},"content":{"rendered":"<p>Episode 109: <a href=\"http:\/\/blogs.kqed.org\/essentialpepin\/2011\/09\/10\/episode-109-classic-conclusions\/\">Classic Conclusions<\/a><br \/>\nRecipe: <strong>Baked Alaska<\/strong><\/p>\n<p>Made of ice cream surrounded by pound cake, covered with a meringue, and baked briefly just before serving, Baked Alaska is always impressive, and the contrast of cold ice cream and hot meringue is sensational. This classic dessert can be assembled ahead and kept in the freezer until ready to bake.<\/p>\n<p><a href=\"http:\/\/ww2.kqed.org\/essentialpepin\/wp-content\/uploads\/sites\/56\/2011\/09\/baked-alaska-1000.jpg\" title=\"Baked Alaska\" rel=\"lightbox\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/ww2.kqed.org\/essentialpepin\/wp-content\/uploads\/sites\/56\/2011\/09\/baked-alaska-1000.jpg\" alt=\"Baked Alaska\" title=\"Baked Alaska\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-768\" \/><\/a><\/p>\n<p><strong>Serves 8<\/strong><\/p>\n<p>1 pound cake (about 12 ounces)<br \/>\n2 tablespoons espresso or brewed coffee<br \/>\n2 tablespoons maple syrup<br \/>\n1 quart vanilla ice cream, slightly softened<br \/>\n6 large egg whites<br \/>\n1 cup granulated sugar<br \/>\nConfectioners\u2019 sugar, for sprinkling<\/p>\n<p>Cut the cake into 1\/2-inch-thick slices. Arrange some of the slices in the bottom of a stainless steel platter or other ovenproof platter.<\/p>\n<p>Mix the espresso or coffee and maple and pour half of it over the cake to moisten it.<\/p>\n<p>Spread the ice cream over the cake, wrapping the sides and top with the remaining cake slices so the ice cream is covered uniformly. Moisten with the remaining coffee mixture. Place in the freezer until you are ready to finish the recipe. (It can be frozen for at least 1 week.)<\/p>\n<p>When the cake is frozen, whip the egg whites in a large bowl until stiff. Add the sugar in a steady stream until all is added, and beat at high speed for 30 seconds.<\/p>\n<p>Cover the frozen cake with half of the meringue, smoothing the meringue with a spatula and making sure the ice cream is completely covered. Spoon the remaining meringue into a pastry bag fitted with a star tip and decorate the top, and sides. Place back in the freezer until you are ready to bake.<\/p>\n<p>When you are ready to serve, preheat the oven to 425 degrees.<\/p>\n<p>Bake for 10 minutes, or until the meringue is tinged with gold. Sprinkle the baked Alaska with confectioners\u2019 sugar. Serve immediately, spooning or cutting the dessert into bowls.<\/p>\n<p><em>Copyright \u00a9 2011 by Jacques P\u00e9pin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Made of ice cream surrounded by pound cake, covered with a meringue, and baked briefly just before serving, Baked Alaska is always impressive.<\/p>\n","protected":false},"author":5014,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[35,3],"tags":[65],"coauthors":[],"class_list":["post-764","post","type-post","status-publish","format-standard","hentry","category-dessert","category-recipes","tag-baked-alaska"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.13 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Baked Alaska | Essential Pepin<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/16\/baked-alaska\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Baked Alaska | Essential Pepin\" \/>\n<meta property=\"og:description\" content=\"Made of ice cream surrounded by pound cake, covered with a meringue, and baked briefly just before serving, Baked Alaska is always impressive.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/16\/baked-alaska\/\" \/>\n<meta property=\"og:site_name\" content=\"Essential Pepin\" \/>\n<meta property=\"article:author\" content=\"bayareabites\" \/>\n<meta property=\"article:published_time\" content=\"2011-09-17T06:37:33+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-02-21T22:15:21+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/ww2.kqed.org\/essentialpepin\/wp-content\/uploads\/sites\/56\/2011\/09\/baked-alaska-1000.jpg\" \/>\n<meta name=\"author\" content=\"Wendy Goodfriend\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Wendy Goodfriend\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/16\/baked-alaska\/\",\"url\":\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/16\/baked-alaska\/\",\"name\":\"Baked Alaska | Essential Pepin\",\"isPartOf\":{\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/#website\"},\"datePublished\":\"2011-09-17T06:37:33+00:00\",\"dateModified\":\"2018-02-21T22:15:21+00:00\",\"author\":{\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/#\/schema\/person\/ef368989aa6d3064b62f1efe1ad84b9d\"},\"breadcrumb\":{\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/16\/baked-alaska\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/16\/baked-alaska\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/16\/baked-alaska\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/ww2.kqed.org\/essentialpepin\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Baked Alaska\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/#website\",\"url\":\"https:\/\/ww2.kqed.org\/essentialpepin\/\",\"name\":\"Essential Pepin\",\"description\":\"Jacques Pepin&#039;s Essential Recipes\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/ww2.kqed.org\/essentialpepin\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/#\/schema\/person\/ef368989aa6d3064b62f1efe1ad84b9d\",\"name\":\"Wendy Goodfriend\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/#\/schema\/person\/image\/b12f4accea1a9681e83cc5dca87af7ff\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/dfba64372339cc34cf17e446e6f18fa8?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/dfba64372339cc34cf17e446e6f18fa8?s=96&d=mm&r=g\",\"caption\":\"Wendy Goodfriend\"},\"description\":\"I was the Senior Digital Producer for KQED Food up until July, 2018.\u00a0 Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! 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