BAKED ALASKA RECIPE - NYT COOKING
Baked alaska is a real toil, no doubt — you have to attend to the cake, the ice cream and the meringue, in the same way a mason lays stone. But there is plenty of opportunity for fun and flourish once the foundation is secure: You can divide the meringue among several pastry bags with varying sized tips to make dramatic and interesting variegated patterns of piped meringue. You can play with the shape of the cake by freezing the semifreddo in a coffee drip cone or a large-format flexible ice cube tray. And when you toast the meringue with a kitchen torch, you can hold the flame near and far, lingering in spots and moving briskly in others, to create extra drama and eye appeal. Try spooning flaming kirsch down its slopes. If you want to go even further, try replacing the white sugar with brown sugar in the meringue for a sophisticated pale-beige meringue that contrasts beautifully when toasted just to golden. Or see what you think of the results using other decorative colored sugars — keeping in mind, though, that after all that work down on your knees laying stone, you want to look up at a cathedral, not Fudgie the Whale!
Provided by Gabrielle Hamilton
Total Time 9 hours 45 minutes
Yield 16 servings
Number Of Ingredients 17
Steps:
- Make the pistachio cake:
- Make the lemon semifreddo:
- Make the meringue:
- To assemble the baked alaska:
Nutrition Facts : @context http//schema.org, Calories 429, UnsaturatedFatContent 9 grams, CarbohydrateContent 57 grams, FatContent 21 grams, FiberContent 1 gram, ProteinContent 6 grams, SaturatedFatContent 11 grams, SodiumContent 73 milligrams, SugarContent 49 grams, TransFatContent 0 grams
STANDING RIB ROAST RECIPE - NYT COOKING
Like many Nebraskans, the poet Erin Belieu’s family members use any large gathering as a pretext for serving prime rib. Thanksgiving is no exception. When Ms. Belieu, a fourth-generation Nebraskan, was growing up in Omaha, her family served prime rib alongside the turkey — until they realized no one really liked the bird and dispensed with it altogether. Her grandfather was a cowboy, and the whole family was steeped in the state’s ranching culture, even when they eventually moved to the city. In her house, the beef was minimally seasoned and roasted in a hot oven until the exterior was crackling and browned, the inside juicy and red. A little horseradish sauce might be served on the side, but her father always disapproved. Good beef doesn’t need it. “He thought sauce was for drugstore cowboys,” she said.
Provided by Melissa Clark
Total Time 4 hours 30 minutes
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- Pat meat all over with paper towels, then season it all over with salt and pepper. If you want to make a smoky garlic-herb paste, combine herbs, garlic, smoked paprika and just enough olive oil to make a paste. Rub all over meat. Let meat come to room temperature for 2 to 3 hours depending upon how cold it was to begin with.
- Heat oven to 450 degrees. Place meat bone-side down in a roasting pan or on a rimmed sheet pan. Roast for 20 minutes, then turn heat to 350 degrees and continue to roast until the meat registers 115 degrees on an instant-read thermometer for rare, 125 for medium rare (it will continue to cook after you pull it out of the oven). Timing depends on your oven, your pan and the shape of your roast, so start checking after the meat has been in the oven for an hour, but it could take 1 1/2 hours or even slightly longer.
- Let meat rest at room temperature for 20 minutes before carving.
Nutrition Facts : @context http//schema.org, Calories 730, UnsaturatedFatContent 30 grams, CarbohydrateContent 0 grams, FatContent 63 grams, FiberContent 0 grams, ProteinContent 37 grams, SaturatedFatContent 26 grams, SodiumContent 527 milligrams, SugarContent 0 grams
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