Subj : 2/1 Baked Alaska Day - 2b
To   : All
From : Dave Drum
Date : Wed Jan 31 2024 06:32 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Alaska Saint Pierre - Part 2
 Categories: Cakes, Desserts, I scream, Citrus, Booze
      Yield: 10 Servings
 
           DIRECTIONS CONTINUE
 
  MAKE MERINGUE: Beat egg whites and a pinch of salt in a
  large bowl with cleaned beaters at moderately high speed
  until foamy, then add cream of tartar and continue to
  beat until whites hold soft peaks. Add sugar a little at
  a time, beating, and continue beating until whites just
  hold stiff, glossy peaks. Beat in vanilla.
  
  Put oven rack in lower third of oven and set @ 450ºF
  /232ºC.
  
  Transfer frozen cake (still on plate or inverted cake
  pan) to a baking sheet lined with parchment or wax paper
  and spread meringue over cake, making it at least 1 inch
  thick and mounding it on top. Make an indentation with a
  tablespoon in center of meringue deep enough to fit
  eggshell. Bake cake until edges are lightly browned,
  about 5 minutes. Carefully transfer cake to a serving
  plate using 2 metal spatulas and place eggshell in
  indentation. Pour liqueur into eggshell and carefully
  ignite with a kitchen match. Spoon flaming liqueur
  evenly over meringue (flaming liqueur will brown
  meringue a little more). Remove eggshell and serve baked
  Alaska immediately.
  
  COOKS' NOTES: Cake with ice cream and sorbet, but
  without meringue, can be assembled 2 days ahead and
  frozen, tightly wrapped in plastic wrap.
  
  YIELD: Makes 10 servings
  
  Gourmet | June 2004
  
  RECIPE FROM: https://www.epicurious.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Food TV might not be the best place to go looking for nuance.
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