Baked Palin...I mean Alaska

Disclaimer: IT'S NOT GLUTEN-FREE (but you could easily make it so by substituting a GF cake).

The vice presidential debate was last night and my roommate and I hosted a little "viewing party," complete with foods to honor the two candidates. Our labmate Megan made cookies (initially she was going to make macaroons to represent Delaware but they fell through) and I made Baked Alaska to represent Sarah Palin (because I think many of her positions are about as substantial as the fluffy meringue topping on the dessert).

While the debate lacked the kind of fireworks we were hoping for, there was plenty of fire when the Baked Alaska came out. If you've never made it before, it's really not that difficult. It just takes a little time and common sense (and having a dad who's a firefighter is a big plus).

Baked Alaska
If anyone knows of a good GF cake recipe that tastes ok after it's chilled, let me know. The reason I used a normal gluten cake is because most GF cakes taste really grainy and dry once they're refrigerated or frozen.

For the base:
1 9x13 cake (any flavor--I used chocolate)
2 quarts ice cream (any flavor--I used vanilla)

For the meringue:
1/2 c. water
1 1/2 tsp. sugar
1 1/2 tsp. cornstarch

1/4 tsp. cream of tartar
3/4 tsp. vanilla
6 egg whites (at room temperature)
3/4 c. sugar

Prepare cake according to instructions. Cool completely then transfer to a foil lined baking sheet (with rims). Allow ice cream to stand at room temperature 5 minutes then scoop out slices and place on top of cake (like puzzle pieces), as the ice cream becomes pliable, smooth the pieces together to form a single layer. Cover with plastic wrap and freeze overnight.

Prior to serving, preheat oven to 425 °F. Combine water, 1 1/2 tsp sugar and cornstarch in small saucepan. Heat till boiling with constant whisking. The mixture will turn translucent and thick (the consistency of pudding). Remove from heat and cover with lid.

Combine egg whites in a large mixing bowl and beat on high till frothy (about 1 minute). Add vanilla and cream of tartar, beat till soft peaks form (see pictures). Then add 1 c. sugar and beat till stiff peaks form. Finally, add the cornstarch "pudding" from above and beat at high for 20 seconds to incorporate.

"Soft Peaks"


"Stiff Peaks"



Remove plastic wrap and spread meringue over cake like frosting. Be sure to cover sides of cake with meringue, to create a complete seal between the cake and the baking sheet (basically, you should only see meringue, no cake). Finish by making little "peaks" on the meringue using the back of a spoon and quick pulling motions.

To finish you have two options:

Option 1: Brown meringue completely in oven---In this case, bake 4-8 minutes (depending on oven) until top is well browned like a marshmallow.

Option 2: Watch Video. Lightly brown in oven then flambe at table---Bake 3-5 minutes (depending on oven) until the tips of the meringue peaks look tan (not brown) and it smells fragrant. While the meringue is baking, place 1/8 c. alcohol (must be at least 80 proof!! I like Grand Marnier) in a metal 1 c. measuring cup and heat on stove till you see small bubbles start to form (don't go too long or you'll boil off all the ethanol). Remove meringue from oven once tan, place on table, ignite alcohol in measuring cup and pour over top of meringue. Voila!

It's a dessert! It's a breakfast! No, wait, it's a smoothie!

The past few days in Boston remind me why I tell everyone that Seattle is a horrible place to live...let me explain. It has been in the mid 90's with humidity that gives you a perpetual "I'm standing in a shower" feeling. Now, for anyone who has been to Seattle for an extended period of time in the summer they realize it's quite the utopia; sunny, low humidity, reasonable temperatures. And this is precisely why I tell people it's horrible, because one day I'd love to move back to the city and the last thing I want is demand driving up the cost of housing.

Then again, perhaps I overestimate my ability to influence the urban housing market.

Well, the point of today's post is that in the midst of this special canto of Dante's Inferno that I call Boston summers, I whipped up a fantastic smoothie. The inspiration for this drink was that I wanted something to satisfy my evening sweet tooth but was not the typical summer favorite-- ice cream (I don't want all the dairy and sugar).

How do you like to cool off during the summer? Post a comment and let us know!

Dante's Smoothie

Don't let the name fool you, the blazing hell-fire refers to the weather that inspired this recipe, not the spiciness of the actual drink.

9 ice cubes (approx 1 cup)
1/2 c. apple juice
1/4 c. apple sauce
1/4 c. pineapple
1/3 c. frozen unsweetened strawberries
1 small banana (broken into pieces)
1/4 c. shredded sweetened coconut

Combine all ingredients in blender and blend till smooth...or smoothie.

Makes approximately 2 1/2 cups.

From the Great State of Washington!

After being shipped 3,000 miles across the country I don't know if it still qualifies as "fresh" but Whole Foods this week was offering rhubarb from Washington. I've never cooked with it before but I'm a sucker for all things WA and decided to pick some up. Rhubarb's distinct flavor makes your mouth pucker, just like a sour patch kid, and hence people usually add loads of sugar to it. Well I wanted to give it some sweetness without all the refined sugar so I turned my eyes to good old orange juice and made a rhubarb compote.

Keeping with the theme of multitasking, I ate this compote a few different ways.

1. For those who like to say "whoo--eee." I put a scoop of the compote on plain yogurt and added fresh blackberries. You could also throw in some slivered almonds or granola for crunch. If you'd like something with a little less "zing" then try vanilla yogurt.



2. For those who like it sweet. Slice up 3 cups of fresh strawberries, add compote and let refrigerate for 4 hours (or overnight). Spoon into bowls and top with fresh whipped creme (I made my whipped creme with agave nectar, it was awesome and low-glycemic...but as usual, use in moderation).


Rhubarb Compote

This rhubarb will really make your taste buds come alive, it's not for the faint of heart.

1 lb. rhubarb, rinsed, sliced into 1/2 inch pieces (just like slicing celery)
3/4 c. orange juice
1 1/2 Tbsp. butter
1 tsp. lemon zest
1/4 c. lemon juice
1 tsp fresh grated ginger (optional)


Combine all ingredients in a small sauce pan and simmer on low until reduced in volume by approximately half *, stirring occasionally. Let cool and refrigerate. Will store for up to 1 week in refrigerator.

* I forget exactly how long this takes but about 30-45 minutes. The rhubarb should be soft and squishy when you stir it with a spoon, and the compote should have a uniform light pink color (see above picture with yogurt).