Baked Alaska & Variations Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
1/2" around edge free.
You can have Baked Alaska on short notice if you keep cake and ice
cream on hand in your freezer.
1. Start heating oven to 450
F. For cake base, choose one of Alaskas
below. Set cake base on brown paper (1/2" larger than cake) on cookie
sheet.
2. Make meringue: With egg beater or electric mixer, beat 3 egg whites
until they stand in peaks when beater is raised. Slowly add 6 tablesp.
granulated sugar, beating until stiff and glossy.
3. Quickly fill or top cake base with 1 qt. very firm ice cream as
directed below. Quickly cover ice cream and base completely with
meringue. If desired, sprinkle with slivered almonds, shaved
chocolate, or shredded coconut. Bake 4 to 5 min., or until delicate
brown.
4. Remove Alaska from oven at once. Slip 2 spatulas between Baked
Alaska and paper. Transfer Alaska to chilled serving dish. Garnish
with canned peach slices, berries, etc. Serve at once.
P.S. To serve ablaze, pour bit of lemon extract on 3 sugar cubes; set
on meringue; light; carry to table.
SURPRISE ALASKA: Make trough in 9" tube spongecake, leaving 3/4"-thick
shell (see cutting directions for Frozen Angel, above). Fill trough
with ice cream.
IGLOO ALASKA: Use bakers spongecake layer. Pile ice cream on top,
leaving
BROWNIE ALASKA: Use panful of uncut brownies. Top brownies with brick
ice cream.
Title: BAKED ALMOND CATFISH
Categories: Fish/shellf
Yield: 4 Servings
-
1/2 c Whole almonds, toasted
3 tb Cornmeal
2 tb Grated Parmesan cheese
2 tb Fresh parsley, chopped
1 tb Flour
Salt & freshly ground black
-pepper, to taste
2 tb Fresh lemon juice
2 lb Catfish fillets
Parsley sprigs and lemon
-wedges, for garnish
Grind the almonds and combine with the cornmeal, Parmesan cheese,
flour, salt and pepper. Sprinkle the lemon juice over the catfish
and coat the fillets thoroughly with the almond mixture. Place the
fillets on a baking sheet and bake at 400F for 8 minutes, or until
cooked through. Serve immediately.
NOTE: These sweet catfish fillets in a crunchy almond crust can be
accompanied by rice tossed with peas and asprinkle of lemon zest.
Makes 4 servings.
Nutrients per Serving: 358 Calories, 45 g Protein, 10 g Carbohydrate,
15 g Fat, 2 g Saturated Fat, 106 Mg Cholesterol, 252 mg Sodium.
[THE WASHINGTON POST; January 16, 1991]
Source from luhu.jp
You can have Baked Alaska on short notice if you keep cake and ice
cream on hand in your freezer.
1. Start heating oven to 450
F. For cake base, choose one of Alaskas
below. Set cake base on brown paper (1/2" larger than cake) on cookie
sheet.
2. Make meringue: With egg beater or electric mixer, beat 3 egg whites
until they stand in peaks when beater is raised. Slowly add 6 tablesp.
granulated sugar, beating until stiff and glossy.
3. Quickly fill or top cake base with 1 qt. very firm ice cream as
directed below. Quickly cover ice cream and base completely with
meringue. If desired, sprinkle with slivered almonds, shaved
chocolate, or shredded coconut. Bake 4 to 5 min., or until delicate
brown.
4. Remove Alaska from oven at once. Slip 2 spatulas between Baked
Alaska and paper. Transfer Alaska to chilled serving dish. Garnish
with canned peach slices, berries, etc. Serve at once.
P.S. To serve ablaze, pour bit of lemon extract on 3 sugar cubes; set
on meringue; light; carry to table.
SURPRISE ALASKA: Make trough in 9" tube spongecake, leaving 3/4"-thick
shell (see cutting directions for Frozen Angel, above). Fill trough
with ice cream.
IGLOO ALASKA: Use bakers spongecake layer. Pile ice cream on top,
leaving
BROWNIE ALASKA: Use panful of uncut brownies. Top brownies with brick
ice cream.
Title: BAKED ALMOND CATFISH
Categories: Fish/shellf
Yield: 4 Servings
-
1/2 c Whole almonds, toasted
3 tb Cornmeal
2 tb Grated Parmesan cheese
2 tb Fresh parsley, chopped
1 tb Flour
Salt & freshly ground black
-pepper, to taste
2 tb Fresh lemon juice
2 lb Catfish fillets
Parsley sprigs and lemon
-wedges, for garnish
Grind the almonds and combine with the cornmeal, Parmesan cheese,
flour, salt and pepper. Sprinkle the lemon juice over the catfish
and coat the fillets thoroughly with the almond mixture. Place the
fillets on a baking sheet and bake at 400F for 8 minutes, or until
cooked through. Serve immediately.
NOTE: These sweet catfish fillets in a crunchy almond crust can be
accompanied by rice tossed with peas and asprinkle of lemon zest.
Makes 4 servings.
Nutrients per Serving: 358 Calories, 45 g Protein, 10 g Carbohydrate,
15 g Fat, 2 g Saturated Fat, 106 Mg Cholesterol, 252 mg Sodium.
[THE WASHINGTON POST; January 16, 1991]
Source from luhu.jp
Tags
Desserts