Baked Alaska

My infatuation with all-things-delicious is purely genetic. Really, I think my DNA is infused with bursts of flavor and spoonfuls of enthusiasm. When my grandparents came to town, they went out to Oceanaire and raved about the food. My Grandfather, a man with a well-respected palate, described to me the dessert he indulged in—it was called "Baked Alaska." Hearing the words, ice-cream, cake, fire, meringue, left me salivating. I was very curious to see what this fantastic dessert was all about. Since my Gramps and I have an impenetrable bond, especially when it comes to our love for dessert, he insisted on treating me to this mysterious confection. He took me and my parents to Oceanaire, where we made a reservation for dessert—only! It was perfect. In this family, we are serious about everything that we consume so I came fully prepared—I already ate dinner so I wasn't hungry...but I saved plenty of room for dessert. We all ordered coffee, which is pretty standard for my native-New York family, and "one Baked Alaska." As we chatted, my anticipation grew. I didn't know what to expect.
Minutes later, the waiter came towards our table with about an 8-inch plate and with a dessert that looked like a bee-hive covered in whipped cream. He placed it down, right in front of me, pulled out a lighter and lit this dessert. I was in awe, this "Baked Alaska" more than just a scrumptious dessert—it was truly a piece of art (not-so-permanent though).The unruly flames died after a minute and it was time to divvy up this treat. My first bite was like floating on clouds on a cool day—the combination of the fluffy meringue, chocolate cake, and mint-chocolate-chip ice-cream gave me a natural high. The textures were well-balanced, and the flavors were spectacular. This was one of the best desserts I've EVER had.
When Gramps' brother, Uncle Herby, came to town, my parents and I brought him to Oceanaire...just for dessert ( I know, we have our priorities straight). He was very excited to try this foreign confection...and let's just say he wasn't disappointed. I think that this sweet experience was the cherry to his sundae flame to his Baked Alaska.

Readers, have you ever had a Baked Alaska? What was your experience like?

Origin:
This confection is actually a Norwegian dessert. It's called " omelette á la norvégienne" or a Norwegian omelette.
The name "Baked Alaska" was designated to this treat when Delmonico's, a famous New York restaurant, named it in honor of "the newly acquired territory of Alaska" in 1876.

A New Kind of Brownie

Brownies are a great dessert mainly because of the dense consistency, rich chocolate flavor and its finger-food form. I've never met someone who has an aversion to brownies—even my friend who claims to dislike chocolate occasionally indulges in one. Brownies are the perfect treat probably because we've indulged in these chocolate squares since we were little. Slumber parties involved brownie-baking and birthday parties required a pan full of brownies for those who didn't like the classic celebratory vanilla cake—well, I somehow managed to always get both. Whether from a box or an old family recipe, you can never go wrong with brownies.
When my friend, Laken, spoke of red-velvet brownies excitement began seeping through my mind. This confection was foreign to me, so I did my research and found a great recipe. I've always been a fan of red-velvet cake, with its aesthetically pleasing rouge color and fantastic flavor. To top it off, a cream-cheese frosting makes this sweet treat even more spectacular.
After being introduced to red-velvet brownies, I feel like I've been upgraded to first-class. This recipe makes for an incredible dessert, which I just added to my leather-bound cook book (the one I will use for family gatherings, birthdays and the one I will pass on to my daughter). From now on, a ceramic plate of these velvety brownies will attend ALL of my soirées.

You must try this recipe from McCormik:

Ingredients:

1 cup flour

1 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

3 eggs, lightly beaten

2 cups granulated sugar

1/2 cup sour cream

1 tablespoon red food coloring

1 teaspoon vanilla extract

Vanilla Cream Cheese Frosting (recipe follows)

DIRECTIONS

1. Preheat oven to 350°F. Line 13x9-inch baking pan with foil. Spray foil with no stick cooking spray. Mix flour, cocoa powder, cinnamon, baking powder and salt in medium bowl. Set aside.

2. Mix eggs, granulated sugar, sour cream, food coloring and vanilla in large bowl until well blended. Gradually stir in flour mixture until well mixed. Spread in prepared pan.

3. Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan on wire rack.

Vanilla Cream Cheese Frosting:

1 package (8 ounces) cream cheese, softened

1/4 cup (1/2 stick) butter, softened

2 tablespoons sour cream

2 teaspoons vanilla extract

1 box (16 ounces) confectioners' sugar

Drizzle on top of brownies or spread them evenly like you would for a cake (after they cool)

Paper Hearts and a Box of Chocolate

Ah, I love this time of year. Everywhere I go, I'm reminded of Valentine's Day with chocolates stocked everywhere from coffee shops to convenient stores. Red and pink hearts are pasted on storefront windows and all I think is...does this day need to come? I know that when the clock strikes 12:00am on Febuary 15th, everything will change. Why can't every day be like the 28 days leading up to this occasion? I truly believe that days filled with paper hearts and a life full of chocolates would make for a better world...after all who doesn't like being tempted with assorted truffles?

I am absolutely dreading February 15th—not because I have a French exam—because the selection of chocolates will be minimal, the romantic jewelry commercials be gone and cut-out-hearts will be found only in kindergarten classrooms. Let's not forget that the only thing left in our red cardboard boxes will be a few chocolate caramel truffles (I save the best for last) surrounded by empty metallic candy wrappers .

Mark my words...If I own a restaurant or bakery one day, I won't mess with peoples emotions like this—A warm atmosphere, musique d'amour, heart-shaped linzer torte cookies and fantastic chocolate truffles are only a few of the temptations that will seduce my customers into returning for another spectacular culinary affair.

If you don't have a "valentine" this year, go buy yourself a box of chocolate. And if you do, remember that no one is making you share.

Coffee Etiquette?

Yesterday, I met up with a friend for a cup of coffee. It was a cute little coffee shop right by where I live—it was quite cozy, which was great on a gray winter day. We each ordered a caramel macchiato—I've never indulged in this drink before, but I was in a daring mood. I'd definitely call it a liquid confection, for its sweet caramel flavors swirling around amongst two shots of espresso made my mouth feel like it was twirling on an ice-rink.
My friend began pouring our her heart with regards to her current rocky relationship, while I sipped on my warm drink. As I listened, I realized how fast my coffee was leaving my cup. In between offering advice and unveiling her vulnerability, I slyly glanced over to the coffee table to see if her mug was still full. I was a little disappointed when I saw that she had at least thirty more minutes, before finishing her drink. We had been sitting with our coffee for at least fourty-five minutes, and I was just three sips away from an empty mug.
I began to wonder if there was a certain standard, for how fast one should drink in the presence of a fellow comrade. Was it rude that I drank so fast? Was she just too slow? What does this say about me? Is it unacceptable that I like to drink my coffee while it's hot?
An hour and fourty-five minutes passed before my dear friend finally finished her coffee and sorted out her life. I doubt her last sip warmed her up like mine, but hopefully the company did.

Readers, what do you think about coffee drinking etiquette? Are there some rules I'm missing out on?

OREO®

When I think about the American staple for dessert, well, that is processed—and nestled in hermetic packages so that some four year old in the child's seat of a grocery cart can drool all over the outside without being able to open it—I think of Oreos. I guess we all tend to go "gaga" over these little chocolate and cream sandwiches...at least us Americans.
These perfect treats have the right amount of contrasting textures, with a crunchy chocolate cookie on either side of a thin layer of smooth cream filling. As much as I love the standard Oreo, I absolutely despise double stuffed. Too much cream is like an overstuffed pillow—miserably uncomfortable. Too much filling overpowers the cocoa taste of the outer cookie and throws off the well-balanced textures.
I've tried Oreo Cakesters, vanilla Oreos, mini Oreos, mint Oreos—the list must end there... because as long as Nabisco provides my local grocery store with standard Oreos, my taste buds and I aren't budging.

Now if you are a "cookies n' cream" ice cream fan...here's an easy ice cream cake recipe. In the name of Sandra Lee, this cake entails "semi-homemade cooking":

1 quart of cookies n' cream ice cream (semi-melted)**
1 chocolate cake mix
1 container of Cool Whip
9 X 13 pan

Bake chocolate cake. Let cool and freeze for a few hours (this enables you to easily spread the ice cream layer). When the cake is semi-frozen, pour (semi-melted) cookies n' cream ice cream over the cake—use a spatula spread it out. The amount of cake should be equivalent to the amount of ice cream. Cover with foil. Put in freezer over night. Take cake out of freezer, cover the cake with a thin layer of cool whip (like frosting). Add decorative writing if you wish and serve.

**if you wish to "make" the ice cream layer (instead of buying cookies n' cream ice cream), take vanilla ice cream and blend with Oreos. Be sure you don't let the ice cream melt completely.

Bon Appétit!!

Go Green

Last night I made sushi with Vitali, which turned out to be quite delicious. For dessert I got a quart of Green Tea Ice Cream from Central Market, which was a perfect finally to a lovely Japanese meal. This ice cream was really flavorful and the texture was—astoundingly—very similar to the Green Tea Ice Cream I previously posted about. Everything about this frozen, earthy, delight is really spectacular—let's just say that even if I wanted to share...I couldn't (yes, it's all gone).
I wanted to provide the name with my readers in case you get the urge to try this fabulous treat...
Maeda-en is the brand—choose their standard Green Tea Ice Cream.

Appreciate Today

As you are all aware, the people of Haiti are currently suffering more than you can possibly imagine. No home, no food, no water...
I'd like to think that I am always grateful for a delectable dessert because it is truly a luxury. Imagine if you're the type of person who has a piece of chocolate everyday or never has a meal without a sweet delicacy at the end. Now think about the Haitians. Take a minute today to be grateful for what you have, for what you get to enjoy. If you were planning on buying dessert today, instead use that money to donate to Haitians who are struggling for simple necessities—like food (something most of us take for granted).
There is a link on the side of this blog that will connect you to FEED Projects (an organization that uses money from FEED Bags-these may look familiar-to feed starving children allover the world where food is inaccessible). The FEED Projects is currently donating the money from these bags to Haiti, for their Feed Haiti Campaign. You can also donate directly to their Campaign if you choose. If food is close to your heart, give back today...
I used to say, "the little things in life make me happy." People that know me, agree. But today I realized, nothing is "little." These things— like: the sense of relief with a soft tissue (after a day of an unbearable runny nose), a cool pillow, or a scoop of ice cream—that yield a smile and comforting sigh, make me happy. But they are only a dream to many people around the world— and that makes them so much greater. So from this day forward I am grateful, not "for the little things in life" but for all good things in life.