I enjoyed the history behind the dessert! I’ve always wanted to try my hand at baked Alaska. Perhaps I’ll give it a go this holiday season. Thank you for making food relatable and approachable.
It's interesting, growing up on Long Island, there was always this mysterious "sense"or "presence" of Grumman. It was like our own little "Area 51". Even as a kid you knew interesting, somewhat secretive "government things" were happening on the other side of the chain-link and check points.
And while on the topic of "mysterious", you're Baked Alaska, has always been a sort of mystery to me. I know I have never had it, nor do I think I've even been in the same room with it...and in all honesty, not till just now perhaps did I even know what it actually was, in terms of ingredients?! The photos of your efforts continue to get more and more seductive. The meringue, the cherries. The notion of a softened yet still cool ice cream within. I need to avail myself soon to an encounter with Baked Alsaka. My guess it will be so good, it will send me to the moon and back.😁...see what I did there...??
Growing up in New Jersey, I remember special dinners, cooked by our culinary neighbor, Mel McClane and his wife Kay. The dessert, when we attended, was always Grapefruit Alaska, the most delightful tart sweet combination of grapefruit and french vanilla ice cream mounded with perfectly toasty brown meringue peaks.
I enjoyed the history behind the dessert! I’ve always wanted to try my hand at baked Alaska. Perhaps I’ll give it a go this holiday season. Thank you for making food relatable and approachable.
It's interesting, growing up on Long Island, there was always this mysterious "sense"or "presence" of Grumman. It was like our own little "Area 51". Even as a kid you knew interesting, somewhat secretive "government things" were happening on the other side of the chain-link and check points.
And while on the topic of "mysterious", you're Baked Alaska, has always been a sort of mystery to me. I know I have never had it, nor do I think I've even been in the same room with it...and in all honesty, not till just now perhaps did I even know what it actually was, in terms of ingredients?! The photos of your efforts continue to get more and more seductive. The meringue, the cherries. The notion of a softened yet still cool ice cream within. I need to avail myself soon to an encounter with Baked Alsaka. My guess it will be so good, it will send me to the moon and back.😁...see what I did there...??
Growing up in New Jersey, I remember special dinners, cooked by our culinary neighbor, Mel McClane and his wife Kay. The dessert, when we attended, was always Grapefruit Alaska, the most delightful tart sweet combination of grapefruit and french vanilla ice cream mounded with perfectly toasty brown meringue peaks.