SPUMONI RESTAURANT RECIPES

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BAKED ALASKA RECIPE | MARTHA STEWART



Baked Alaska Recipe | Martha Stewart image

This old-fashioned dessert, which originated at New York City's Delmonico's restaurant to commemorate the purchase of Alaska in 1867, has become popular again, and why not? An ice-cream cake covered with an igloo of meringue emerging from an oven is a real showstopper.

Provided by Martha Stewart

Categories     Cake Recipes

Number Of Ingredients 10

6 tablespoons sugar
3 large egg yolks
1 teaspoon pure vanilla extract
3 ounces bittersweet chocolate, melted and cooled
3 large egg whites, room temperature
Pinch of salt
1 1/2 pints pistachio ice cream, slightly softened
1 1/2 pints cherry ice cream or berry sorbet, slightly softened
Swiss Meringue
Vegetable oil cooking spray

Steps:

  • Preheat oven to 350 degrees. Line an 8-inch round cake pan with parchment paper, and spray with cooking spray.
  • Combine 3 tablespoons sugar and the egg yolks in bowl of an electric mixer fitted with the whisk attachment; whisk, on medium speed, until pale yellow and thick, about 15 minutes. Add vanilla, and fold in melted chocolate just to combine.
  • In a medium bowl, combine egg whites and pinch of salt in bowl of electric mixer; whip, on medium speed, until frothy. Add remaining 3 tablespoons sugar; beat until stiff. Fold egg whites into the chocolate mixture.
  • Carefully pour batter out into prepared cake pan. Bake until cake is set and top is dull, about 20 minutes. Remove from oven, and let cool on a wire rack.
  • Spray a 5-cup-capacity metal bowl with cooking spray; line with plastic. Pack base of bowl with pistachio ice cream; layer cherry ice cream over pistachio, then finish with another layer of pistachio ice cream (or layer ice creams and sorbets as you desire). Pack firmly, cover surface with plastic wrap, and place in freezer. Freeze until ice cream is very hard, at least 2 hours or up to 24 hours in advance.
  • Place cake on a parchment-lined baking sheet. Remove ice cream from the freezer, and invert bowl over cake. Keep the ice cream covered with plastic wrap, and return ice-cream cake to the freezer.
  • Preheat oven to 500 degrees. Fill a pastry bag, fitted with an Ateco #5 star tip, with meringue; pipe onto ice cream in a decorative fashion, or spoon meringue over ice cream and swirl with a rubber spatula. If ice cream starts to soften, return cake to freezer for 15 minutes.
  • Place in oven, and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven, and serve immediately.

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See details


PRICES | RESTAURANT-ING THROUGH HISTORY
1982 At The Old Spaghetti Factory, a chain restaurant popular with families, a spaghetti dinner runs from $1.95 for Spaghetti with Plain Tomato Sauce, up to $2.25 with Mushroom Sauce. The dinners come with green salad, sourdough bread with garlic butter, coffee, tea, or milk, and spumoni …
From restaurant-ingthroughhistory.com
See details


ITALIAN RESTAURANT | MAMA'S 'N PAPA'S PIZZA GROTTO
The DePhilippis shared their recipes, menu and blessings. Since 1986 Mama ‘n Papa’s has been family owned, with three generations now managing daily operations. Mama 'n Papa's has …
From mamanpapaspizza.com
See details


BROOKLYN BRED – BRED WITH A BROOKLYN ACCENT
Once upon a time, in 1930, our grandfather would immigrate to America, open a storefront bakery, and bake fresh and delicious old-world breads for his new-found Brooklyn neighbors.
From brooklynbred.com
See details


LOMELI’S ITALIAN RESTAURANT - 839 PHOTOS & …
Specialties: Carlo Lomeli, founder of Lomeli's Italian Restaurant, Inc., started his restaurant career in 1968, at age 14, as a busboy for Sala's Italian Restaurant in Lawndale. By age 16, Carlo realized …
From yelp.com
See details


WE HAVE A WINNER! HERE ARE THE BEST RECIPES FOR THE 2021 ...
Dec 02, 2021 · Impressive pedigree: Holtmeier won our 2020 competition with her Spumoni Squares and was a finalist in 2017 (Limoncello Kisses), 2018 (Coffee and Irish-Cream Dreams) and 2019 …
From m.startribune.com
See details


THE FOOD TIMELINE: POPULAR AMERICAN DECADE FOODS, MENU…
---excellent for social context, commentary, & selected recipes: 1920s-1980s Century in Food: America's Fads and Favorites, Beverly Bundy [Collector Press:Portland] 2002---good for popular fads & brands The Food Chronology, James L. Trager ---new food introductions, restaurant …
From foodtimeline.org
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