Alaska Week wouldn’t be complete without sharing our delicious recipe for the famous Baked Alaska that we serve in The Pinnacle Grill. Did you know that the name Baked Alaska originated at Delmonico’s Restaurant in New York City in 1876, and was created in honor of the newly acquired territory of Alaska? An Englishman (George Sala) who visited Delmonico’s in the 1880s said: “The ‘Alaska’ is a baked ice … The nucleus or core of the entremet is an ice cream. This is surrounded by an envelope of carefully whipped cream, which, just before the dainty dish is served, is popped into the oven, or is brought under the scorching influence of a red hot salamander.”
If you make this dessert at home, send us a photo of your culinary accomplishment to firstname.lastname@example.org!
Yield: 8 to 10 servings
Cherries Jubilee Sauce:
1/2 c white sugar
2 tbsp cornstarch
1/3 c water
1/4 c orange juice
2 pounds frozen pitted cherries
1 10 ounce jar bing cherries
1/2 tsp finely grated orange zest
1/4 c kirsch or high quality brandy
Whisk together the sugar and cornstarch, water and orange juice in a wide saucepan. Bring to a boil over medium heat, whisking until thickened. Stir in the cherries and orange zest and bring to boil. Reduce heat, and simmer for 10 minutes.
Remove the cherries from the burner, stir in the brandy, and ignite with a long lighter.
Gently shake the pan until the blue flame has extinguished itself. Serve the cherries with the Baked Alaska.
1 box brownie mix, prepared according to package instructions
2 pints Ben and Jerry’s Cherry Garcia ice cream
1 recipe meringue (recipe follows)
1 recipe Cherries Jubilee sauce
Slice brownies into rounds and place on serving dish. Mound the ice cream on each individual brownie. Place in freezer while preparing the Meringue.
Meringue and Final Assembly:
6 large egg whites
1/4 teaspoon fresh lemon juice
3/4 cup sugar
Beat egg whites and a pinch of salt with an electric mixer until foamy, then add lemon juice and continue to beat until whites hold soft peaks. Gradually add sugar, beating, and continue beating until whites hold stiff, glossy peaks.
Remove brownie and ice-cream bases from the freezer and mound meringue over them. Bake in middle of a 450 degree oven until golden brown, about 6 minutes. Serve immediately.
Chef’s note: Baked Alaska’s may also be browned using a culinary torch if available.