Rons Baked Alaska Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CATHY'S HOLIDAY BAKED ALASKA



Cathy's Holiday Baked Alaska image

This Canadian Living recipe perfect for those occasions when a spectacular dessert is called for. Makes for an awesome dessert. Good any time but a perfect dessert for that holiday meal. I was absolutely intimidated the first time making - don't be - for most part it is one of those marvellous make aheads requiring only a quick assembly, the meringue to be made and a few minutes under the broiler. Served with that wonderful fudge sauce which just takes minutes to reheat, you have yourself one terrific dessert to be serving family and friends. I rather suspect you could use a Brownie mix if pressed for time.

Provided by Gerry

Categories     Frozen Desserts

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 21

1/2 cup butter (may use margarine)
1 cup granulated sugar
2 eggs
3/4 cup cake flour, sifted
1/3 cup cocoa
1/4 teaspoon salt
1/2 cup walnuts, chopped
1 teaspoon vanilla (or brandy)
4 cups strawberry ice cream, softened (just enough to allow you to spoon it into the bowl)
fudge sauce, MAKE AHEAD AND REFRIGERATE
1/4 cup butter (may use margarine)
3/4 cup cocoa
1 1/4 cups icing sugar
2 tablespoons brandy (option is yours!)
1 tablespoon instant coffee granules
1/2 cup boiling water
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup white sugar
1/2 cup brown sugar
1 tablespoon brandy

Steps:

  • BROWNIE BASE - In mixing bowl: with electric beater cream butter and sugar until fluffy, add eggs one at a time beating smooth after each addition.
  • In bowl: measure out and combine flour, cocoa and salt and whisk to mix, stir in chopped walnuts; stir dry mix into butter mixture, mix until blended, pour into a well greased and lined 9 inch round pan.
  • Bake in a 350 degree oven 25 - 30 minutes, do not over bake; this can be made ahead covered and refrigerated up to 2 days, it also freezes well.
  • ICE CREAM MOLD - spoon softened ice cream into an 8 inch round bowl lined with plastic wrap, pack well, cover with plastic wrap until firm (2 hours) this can be made ahead and kept in freezer up to 2 days.
  • FUDGE SAUCE - combine all the ingredients for the fudge sauce into a sauce pan, whisk smooth and cook over low heat until hot and smooth; put in bowl or jar cover and refrigerate - heat before serving.
  • MERINGUE TOPPING - beat egg whites and cream of tartar until forms soft peaks.
  • Gradually add sugar and beat, add brandy; beat until glossy and stiff peaks form.
  • ASSEMBLY - just before serving place cake base on oven proof platter, unmold ice cream onto brownie base and return to freezer while you make the meringue. Warm fudge sauce, I use the micro wave.
  • Prepare meringue, working quickly spread over the cake and ice cream covering completely.
  • Broil, rotating platter until meringue is lightly browned; WATCH CAREFULLY - takes about three minutes.
  • Serve with the warmed fudge sauce - yield will depend on the size of your servings, time will vary with the experience of the chef.

Nutrition Facts : Calories 732.6, Fat 30.1, SaturatedFat 15.2, Cholesterol 117.8, Sodium 286.4, Carbohydrate 105.9, Fiber 3.5, Sugar 69.6, Protein 10.1

CHOCOLATE LOVER'S BAKED ALASKA



Chocolate Lover's Baked Alaska image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 14

1/2 cup heavy cream
1/4 cup packed light brown sugar
1/4 cup light corn syrup
2 tablespoons unsalted butter
Pinch of salt
1 4-ounce bar semisweet chocolate, chopped
1 tablespoon unsweetened cocoa powder
Cooking spray
5 pints assorted chocolate ice cream
1 11-ounce chocolate pound cake, sliced about 1/4 inch thick
1 cup granulated sugar
2 tablespoons unsweetened cocoa powder
6 large egg whites, at room temperature
Pinch of cream of tartar

Steps:

  • Make the fudge sauce: Combine the heavy cream, brown sugar, corn syrup, butter and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally. Add the chocolate and cocoa powder and continue to cook, stirring constantly, until smooth, thick and glossy, 1 to 2 minutes. Let cool.
  • Make the ice cream cake: Coat a 3 1/2-quart metal or glass bowl with cooking spray and line with plastic wrap, leaving a 1-inch overhang. Scoop one kind of ice cream into the bowl and spread in an even layer. Top with a second kind of ice cream and then a third. Use a piece of plastic wrap to pack in the ice cream evenly. Drizzle with half the fudge sauce and arrange half the pound cake slices in a single layer over the top. Cover with plastic wrap and freeze until set, about 30 minutes.
  • Uncover the ice cream cake and spread the fourth kind of ice cream on top; repeat with the fifth kind of ice cream. Use a piece of plastic wrap to pack it in. Drizzle with the remaining fudge sauce and cover with the remaining pound cake slices in a single layer. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight.
  • Make the meringue: Stir the granulated sugar and cocoa powder in a small bowl. Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, 30 seconds to 1 minute. Gradually beat in the sugar-cocoa mixture. Increase the mixer speed to high; beat until the sugar is dissolved and stiff peaks form, 4 to 5 minutes.
  • Uncover the ice cream cake and invert onto a foil-lined baking sheet. Let stand until the cake slips out of the pan easily, then remove the plastic wrap. Spread the meringue over the top and sides of the cake, making the top slightly thicker. Make swirly peaks in the meringue using the back of a spoon. Freeze until firm, at least 3 hours or up to 2 days.
  • Brown the meringue with a kitchen torch (or bake at 500˚ until golden, 3 to 5 minutes). Use 2 large spatulas to transfer the baked Alaska to a platter and slice into wedges.

RON'S DATE RUGELACH



Ron's Date Rugelach image

Provided by Ron Ben-Israel

Categories     dessert

Time 3h50m

Yield 36 cookies

Number Of Ingredients 12

8 ounces (2 sticks) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 cups all-purpose flour (measured and sifted)
2 cups plus 1/2 cup pitted dates
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 cup (4 tablespoons) apple or orange juice
1/2 cup finely chopped walnuts
All-purpose flour, for dusting
3 tablespoons melted unsalted butter
1 egg, lightly beaten with 1 tablespoon of milk or cream

Steps:

  • For the classic cream cheese dough: Combine the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and creamy. Switch to low speed and gradually add in the flour. Stop the mixer and scrape the bowl and beater to make sure it is well mixed. The dough will be sticky. Divide the dough into three portions, wrap each in plastic wrap and flatten to a disk. Refrigerate for a minimum of 2 hours or overnight.
  • For the filling: Pulse the dates with the cinnamon, ginger and cloves in a food processor, adding a tablespoon of apple juice at a time. The filling needs to be spreadable but can have few chunks remaining. Mix in the walnuts.
  • To assemble the rugelach: Dust the work surface with the flour and roll each dough portion to a 10-inch circle. Lightly brush each circle with the melted butter, then evenly spread a thin layer of the filling. Using a pizza wheel, divide each circle into four quarters. Divide each quarter into three thin triangles, for a total of 12 wedges. Roll each triangle from the curved side to the point and place on a parchment-lined or nonstick baking sheet. Refrigerate the sheets for 30 minutes while preheating the oven to 350 degrees F. Note: The rugelach can be frozen on the trays and then stored in a zip-top bag in the freezer for baking fresh later.
  • Carefully brush each rugelach with the egg wash, trying to avoid drips. Bake for 15 to 20 minutes until deep golden. Cool on a rack and store in an airtight container for up to 3 days.

BAKED ALASKA



Baked Alaska image

Provided by Food Network Kitchen

Categories     dessert

Time 6h29m

Yield 12 servings

Number Of Ingredients 9

Vegetable oil, for brushing
1 pint raspberry, passion fruit or other sorbet, softened
1 pint vanilla ice cream, softened
1 quart chocolate ice cream, softened
1 cup chocolate wafer crumbs (about 17 crushed wafers)
1 loaf pound cake
1 cup egg whites (about 6 large), at room temperature
Pinch of cream of tartar
1 cup sugar

Steps:

  • Make the ice cream cake: Brush a 3-quart metal bowl with vegetable oil; line with plastic wrap. Fill the bowl with scoops of the sorbet, vanilla ice cream and half of the chocolate ice cream, alternating small and large scoops to create a mosaic of colors and shapes. Place a piece of plastic wrap on top of the ice cream; press down to close the gaps between scoops and even out the surface. Remove the plastic wrap, sprinkle the ice cream with the wafer crumbs and re-cover with the plastic wrap, pressing gently. Freeze until set, about 30 minutes.
  • Remove the wrap and spread the remaining chocolate ice cream in an even layer on top of the crumbs. Cut the pound cake into 1/2-inch-thick slices; completely cover the ice cream with the slices, trimming as needed (you'll use about two-thirds of the cake). Cover with fresh plastic wrap and freeze until firm, at least 2 hours or up to 2 days.
  • Make the meringue: Whip the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and hold stiff peaks.
  • Remove the top layer of plastic wrap, then invert the cake onto a parchment-lined baking sheet. (If necessary, let the cake stand overturned until it slips out.) Remove the rest of the plastic wrap and cover the ice cream completely with the meringue, making the dome-shaped top slightly thicker than the sides. Form swirly peaks in the meringue using the back of a spoon. Freeze for at least 3 more hours.
  • Preheat the oven to 500 degrees. Bake the cake until the meringue peaks are golden, about 4 minutes, or brown the meringue with a blowtorch. Let the cake soften at room temperature for 5 to 10 minutes before slicing. Freeze any leftovers.

People also searched

More about "rons baked alaska food"

RUSTIE LEE'S BAKED ALASKA | THIS MORNING - ITVX
4 days ago Rustie Lee’s Baked Alaska. Serves: 10-12. Ingredients. For the Base: 1 large shop bought sponge cake or see Rustie’s sponge recipe below. 2-3 tablespoons of liqueur (like …
From itv.com


RON'S BAKED ALASKA (RON BEN-ISRAEL) RECIPE - RECIPEOFHEALTH
Get full Ron's Baked Alaska (Ron Ben-Israel) Recipe ingredients, how-to directions, calories and nutrition review.
From recipeofhealth.com


FESTIVE BAKED ALASKA: A SHOW-STOPPING CHRISTMAS DESSERT RECIPE
🎄 Celebrate the season with a show-stopping Baked Alaska! Layers of cake, ice cream, and golden, fluffy meringue come together for the ultimate festive des...
From youtube.com


PIN ON BAKED ALASKA - PINTEREST
Feb 22, 2014 - Discover (and save!) your own Pins on Pinterest.
From pinterest.com


BAKED ALASKA WASN'T INVENTED ANYWHERE NEAR ALASKA - FOOD …
Dec 10, 2024 Baked Alaska is a decadent dessert made with cake and ice cream covered in meringue that conjures feelings of opulence and celebration. But where did it originate? Funny …
From foodrepublic.com


BAKED ALASKA - EDIBLE ALASKA
Baked Alaska, True to Alaska With help from Elissa Brown of Wild Scoops A number of old recipes pay homage to Alaska as it existed in the early American cultural imagination. The Alaska cocktail, developed during The...
From ediblealaska.ediblecommunities.com


RON'S BAKED ALASKA - PUNCHFORK
2 teaspoons vanilla extract; One 10-inch round cake layer (of any type) or 3-inch circles cut out of a cake layer; 9 large egg whites, at room temperature; 2 1/2 pints ice cream, gelato, sorbet or a combination of types and flavors as desired, …
From punchfork.com


BAKED ALASKA - LIFE TASTES GOOD
Jul 6, 2016 Between the silky smooth meringue that you torch to perfection and the trio of layered ice cream, this is by far one of the better deserts that has come from my kitchen. If you can pull this one off for a group of people, you’ll feel …
From byrontalbott.com


BAKED ALASKA RECIPE - FOOD & WINE
Jul 20, 2023 Baked Alaska made with buttery pound cake, a creamy trio of ice creams, and fluffy, sweet meringue makes for a show-stopping dessert.
From foodandwine.com


TEST KITCHEN TRICKS TO MAKING THE PERFECT BAKED ALASKA - FOOD …
In order to turn out a successful Baked Alaska, you need three things: a layer of fluffy meringue, beautifully dense ice cream and a spongey pound cake.
From foodnetwork.com


PIN ON AMAZING DESSERTS AND EVERYTHING SWEET! - PINTEREST
This Baked Alaska recipe is decadent and delicious, filled with raspberry sorbet, chocolate ice cream, fresh raspberries, and a layer of brownie. This is the perfect brownie baked Alaska for …
From pinterest.com


HOT PLATE: SEVEN TORONTO TAKES ON BAKED ALASKA
Nov 11, 2024 Like a culinary Two Face, baked Alaska combines frosty, creamy decadence and sizzling-hot showmanship into a dual-personality dessert that never fails to turn heads.
From torontolife.com


10 OF THE MOST ICONIC FOODS IN ALASKA - ONLY IN YOUR STATE
Here are some of the most mouth-watering, iconic foods in Alaska that you absolutely must try. 1. Reindeer Dogs are truly the most famous Alaskan street food, minus the fact that you can buy …
From onlyinyourstate.com


RON'S BAKED ALASKA RECIPE | RON BEN-ISRAEL | FOOD NETWORK
Summer Pasta with Grilled Eggplant Sauce. Gazpacho. Tofu Lettuce Wraps
From foodnetwork.cel28.sni.foodnetwork.com


PIONEER WOMAN BAKED ALASKA - PINTEREST
Baked Alaska is the perfect dessert & uses just 5 ingredients! Ice cream & pound cake are covered in a fluffy meringue & baked until golden.
From pinterest.com


SUPER EASY BAKED ALASKA RECIPE | SIMONE'S KITCHEN
Nov 18, 2024 Baked Alaska. This is a simplified version of the recipe and it doesn’t require any baking in the oven. How’s that for ease of use. Even better you use all ready made ingredients with the exception of the meringue layer. …
From insimoneskitchen.com


FLIGHT STATUS - ALASKA AIRLINES
2 days ago Realtime Alaska Airlines Flight Status and Tracking from PHX to SEA on AS639. See flight tracker maps, pre-order food, upgrade your seat, view waitlists, amenities, and …
From alaskaair.com


RON’S BAKED ALASKA RECIPE - CHEF'S RESOURCE
Step 4: Assemble the Baked Alaska. Place the cooled cake on a serving plate or cake stand. Scoop the ice cream over the cake. Place the meringue topping on top of the ice cream. Step …
From chefsresource.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Search