Mini Baked Alaskas

Happy Birthday America! Upon my return to New York, I immediately wanted to celebrate the 4th of July with a truly "American" dessert. Without much thought, the nostalgic and festive baked Alaska comes to mind. I knew this dessert was old school, but did you know the baked Alaska actually dates back to 1876! I say we all pay homage to our country's greatness and create these mini baked Alaskas for the 4th. They're much easier to make than they appear, and I guarantee you'll have fun creating them (not just eating them). Just don't let these sit out in this crazy heat, or you'll be left with a melted blob of red, white and blue.

Mini Baked Alaskas with Sugar Stars

makes 4 

INGREDIENTS

1 pound cake loaf

1 pint red ice cream or sorbet, such as Raspberry or Strawberry

1 pint Vanilla ice cream or sorbet

1 pint Blueberry ice cream or sorbet

6 egg whites

1/4 teaspoon cream of tartar

1/2 cup sugar

DIRECTIONS

1. Line a large muffin tin with large muffin tin liners. (You can use plastic wrap if you don't have any liners.) Remove the ice cream/sorbet from the freezer to soften while you assemble the cakes. Slice the pound cake in half lengthwise, and use a 3" round cookie cutter to cut cake rounds. Cake rounds should be about 3/4" thick. Place in the bottom of the lined muffin tin. Scoop the ice cream right on top of the cake rounds, alternating flavors to make "red, white and blue". Cover with plastic wrap and place in the freezer overnight, or at least 2 hours. 

2. In a clean bowl of an electric mixer fitted with the whisk attachment, beat the six egg whites on high speed until foamy. Add in the cream of tartar and beat on high until egg whites start to multiply in size. Keeping the mixer running, slowly pour in the sugar. Continue to beat until stiff peaks form. Place meringue into a piping bag or zip lock bag with the tip cut off. 

3. Remove ice cream cakes from the freezer and peel off the muffin liner. Place on a baking sheet lined with parchment paper. Working quickly, pipe the meringue all around each ice cream cake so no ice cream is showing, creating a peak at the top. If you aren't ready to serve the baked Alaska's, place them in the freezer until it's time to serve.

4. Preheat the oven to 500 degrees. Bake the cakes until the meringue peaks are golden, about 4 minutes. Serve immediately and freeze any leftovers.

Sugar Stars

Create these before you make the Alaskas, so they're ready when you take cakes out of the oven. Place 1-2 cups Isomalt in a saucepan and melt completely. (Isomalt is a sugar substitute that melts completely clear and is very easy to work with! You can get it at most cake and confection supply stores.) Add a few drops of red or blue food coloring. Allow to cool slightly while you line a baking sheet with a baking liner or parchment paper. Carefully dip a spoon into the melted sugar, then "drip" a star pattern on the baking sheet. Cool, then set aside.

Strawberry Delight

In these last few weeks of summer, my sights have been set on cooking with as many seasonal fruits as possible. I happen to love the versatility of strawberries, and they're readily available right now. I wanted to dress up a tasty buttermilk pound cake with fresh strawberries and whipped cream. Well, that's all fine-and-dandy, but I've made dozens of those. I needed to step it up a notch, so I figured basil (also abundant right now) and a balsamic dressing would do the trick! Here's the recipe, followed by some of my strawberry favorites (sorry, they're not edible, but just as sweet.)

Pound Cake with Basil & Balsamic Strawberries

POUND CAKE
serves about 16
INGREDIENTS
1 1/2 cups butter, softened (3 sticks)
2 1/2 cups sugar 
6 large eggs
3 cups all-purpose flour
1/2 cup buttermilk 
1 teaspoon vanilla extract

DIRECTIONS
1. Preheat oven to 325 degrees F. In an electric stand mixer, beat the butter  and sugar at medium speed until light and fluffy. Add the eggs, one at a time, until just blended. 
2. Add flour to the butter mixture alternatively with buttermilk, beginning and ending with the flour. Add the vanilla and beat on low speed until just incorporated. Pour the batter into a greased and lightly floured 10-inch tube pan or two loaf pans. 
3. Bake at 325 degrees for 1 hour and 15 minutes or until a toothpick inserted in the middle comes out clean. Cool completely and serve with Strawberries and fresh whipped cream. 

BASIL AND BALSAMIC STRAWBERRIES
INGREDIENTS
1/4 cup balsamic vinegar
1/4 cup firmly packed light brown sugar
1/4 teaspoon freshly ground pepper
1.5 pounds strawberries, rinsed and sliced
10 large basil leaves, julienned 

DIRECTIONS
1. Combine vinegar and brown sugar in a small saucepan over medium heat, stirring constantly until sugar is dissolved (about 3 minutes). Remove from heat, stir in pepper and cool completely. 

2. In a large bowl, mix strawberries, basil and balsamic dressing. Serve with pound cake and fresh whipped cream. 

1. Strawberry Piñata 

2. Strawberry Letterpress Cards 

3. 60-Minute Strawberry Kitchen Timer 

4. Ceramic Strawberry Basket