Brownie Baked Alaska

It’s got all the flavor of ice cream cake with a showy meringue coating.
First off: You can do this.  Despite the theatrical presentation, this is a very simple dessert to create, especially if you make in stages. It should be made a day or more ahead and kept in the freezer until the last step. In fact, it can be made a week ahead.  I even testing making the meringue a full day ahead and the results were just fine. 

Baked Alaska uses meringue to insulate frozen ice cream.   The “Alaska” is quickly baked in a very hot oven.  The outer layer of meringue becomes a beautifully browned and warm crust that protects the cool ice cream and a dark luscious brownie base inside. The last act of browning the meringue takes less than 10 minutes so let your guests relax at the table and enjoy the anticipation.

Equipment:
You will need an 8- or 9-inch cake pan, a glass or metal bowl 5-6 inches deep with a rim that is about equal in size or a touch smaller than the cake pan, plastic wrap, a large mixing bowl and electric beater. 

Here are the stages:
Brownie bottom
Bake your favorite brownie recipe (or mix) in a circular cake pan.  (Bake any leftover batter in a small pan or muffin tins.)  Line the pan’s bottom with parchment or a wax paper round and spray with cooking oil so the large brownie round will release easily and unbroken.  When baked, cool for 10 minutes then turn onto a cake rack to cool completely.  If making this over several days, wrap well and set aside. (Hide it if you think you have brownie marauders in the house.)
 

Ice Cream layer
Make or purchase 2 pints of your favorite flavor or flavors. Purists will like one flavor but a combination of flavors looks great when cut into and is right for a celebration or group with many tastes.   (Some flavor suggestions are below.) Let the ice cream soften while you line the glass or metal bowl with a large sheet of plastic wrap.  When the ice cream is soft enough to spread, line the bowl with a layer of the outer ice cream flavor about 1 inch thick.  Fill in the center of the bowl with the second, inner flavor.  Be sure to smooth off the top so it is even.  Cover bowl with more plastic wrap and place in the freezer. 

Inner/Outer
Raspberry sorbet/Vanilla
Cherry chunk varieties /Chocolate
Chunky fudge swirl varieties/Coffee
Rainbow sherbets: Strawberry/Lime (mix chocolate chips into strawberry flavor for a watermelon look)
Chocolate chip/Caramel
Orange sorbet/Mint chocolate chip
Pistachio/Strawberry

Assembly (Several days ahead or early on day you are serving.)
When the ice cream is solid, turn it out onto the brownie base.  Trim excess brownie so that there is no more than a 1/2 inch border.  Wrap well in plastic wrap then aluminum foil.  Place in freezer until you are ready for the last step. 

Italian Meringue Coating
Italian meringue uses a hot sugar syrup incorporated into whipped egg whites.  This effectively cooks the eggs and is very stable so can be done before dinner is served.

Sugar Syrup
1 cup sugar
1/3 cup water

Egg White mixture
4 egg whites
1/4 teaspoon cream of tarter (helps structure)
pinch salt

Beat the egg whites at low speed until they foam.  Slowly add the cream of tartar and salt and increase the mixer speed to high. Beat until soft peaks form. 

Bring the sugar and water to the simmer.  Let mixture simmer to the soft-ball stage (234°F to 240°F; 112°C to 116°C on a candy thermometer).

Beat the egg whites at the mixer’s medium setting and slowly dribble in the sugar syrup.  Increase speed to high and beat until cool.  The egg whites will form stiff, shining, upstanding peaks.  You may now set the meringue aside until ready to coat and brown the dessert.

The Finish
As dinner winds down,  leave your guests briefly to preheat your oven to 450˚F.  It will take about 15 minutes to reach this temperature.  Prepare your Italian Meringue if you have not made it in advance (set out the tools and ingredients before dinner.  Place the brownie ice cream dome on an oven-proof platter or cookie sheet.  Coat it with a thick layer of meringue being sure to cover the brownie right down to the base and onto the pan.  Dollop any extra on top and use the back of a fork to pull away meringue and form peaks and valleys.  This creates extra surface area for browning.  Place the dessert in the oven and set the time for 5 minutes. Do not wander.  Remove from oven when meringue is lightly browned and deliver to your guests.  If you have used a cookie sheet, ask for a hand moving the Baked Alaska onto a serving platter.  You will need at several hands holding wide spatulas.

The Baked Alaska Song
When I was sixteen I took my first ski trip to Colorado.  Vail’s village had been around not quite 20 years and my friend’s cousins owned the oldest restaurant in town, a turn of the (19th) century themed eatery complete with Ragtime singing waiters.  Their Baked Alaska came in several sizes and shapes and was of the more traditional type made with cake rather than a giant brownie.  It was quite formal looking with exquisitely piped meringue in wedding cake patterns.  The presentation was half the fun of ordering one.  The wait staff gathered and escorted a still flaming Alaska to the table singing:

Baked Alaska! Baked Alaska!
Enjoy this fine dessert!

If you try this at home, sing once through then repeat as necessary until dessert arrives at the table for service.

Individual Brownie Baked Alaskas (makes 6)
Give everyone their favorite flavor with individual desserts.  To make individual Brownie Baked Alaskas, scoop ice cream into large, plastic wrap-lined muffin cups.  Cover and freeze.  Bake brownies in a regular pan and cut out circles of brownie slightly larger than muffin diameters.  Assemble mini Alaskas and wrap as above.  When ready to coat with meringue, use an extra egg white to be sure you have enough to cover all surfaces. 

Leftovers
Extras store pretty well in the freezer (and don’t last long).  The meringue doesn’t freeze solidly and though you cannot re-heat it, this cool version is like the meringue on a lemon cream pie, think marshmallows.

Heat Wave Foods

On the east coast, it feels like the heat waves will never end.  When one lets up, there is one right behind it.  I’m stocking up on thirst-quenching, hydrating foods for breakfast, lunch and dinner.

Breakfast
Water-rich eye openers include oatmeal, yogurt (plain) and milk. Sugar is not your friend in the heat, so cut out or lower the sugar in your oatmeal. Replace it with a high-hydrating fruit like peaches, in season now. Citrus, especially oranges and grapefruit give you fiber and are just as “juicy” if you eat them as is rather than squeezed for the liquid only.

Lunch
Salad is an obvious cooling choice midday.  Make one with these top water veggies:
iceberg lettuce, spinach, cucumbers, celery, tomatoes and shredded carrot. Use a light dressing, a big squeeze of lemon and a drizzle of olive oil or go solo with a fruity fig or pear vinegar.

Cold soups are heat friendly too.  Whirl the salad ingredients together in a blender with a little low-sodium or V-8 juice and a big squeeze of lemon or lime juice.  Top your soup or salad with cold, steamed shrimp or white fish for a little protein.  Beans are a good option too.

Snacks
Don’t ignore snack time on hot days. In fact, take frequent breaks.  Watermelon, perhaps the lowest in carbohydrates of all fruits has plenty of water packed in.  A fruit salad (or a fruit soup using the method for cold vegetable soups) is also a thirst-quenching option.  Use a combination of cantaloupe or honeydew melon, papaya and mangoes.

Dinner
Grilling is the best dinner-time option when you don’t want to turn on the stove and the sun won’t set.  Like sea-food, meats retain much of their moisture when cooked so enjoy. Grill some mushrooms and peppers alongside your entree.  If you can’t get large mushrooms, skewer smaller ones with bell pepper and tomato quarters for a vegetable kabob side.  Rice, after it has absorbed water, is also heat friendly.  Enjoy it hot or cold. 

If grilling is not in the cards tonight, a quick stir-fry with your grilling ingredients plus bok choy and broccoli will satisfy without overheating you.  Finish the stir-fry with some chicken broth thickened with cornstarch, grated ginger and a low-sodium soy sauce. 

What To Avoid
Steer away from snacks or meals with added sugar and/or high salt amounts.  High fat foods, like doughnuts, pastries are not that helpful either.  Avoid processed and fast foods during extreme heat (if not in all weather) and the day will feel a bit less heavy.

Summer Corn Salad

With fresh corn by the dozen tempting us at farmers markets and grocery stores, small households may be overwhelmed by the bounty.  Last summer, the corn growers at my farmers market showed me how to buy in bulk and freeze.  Simply shuck the ears and pack them uncooked into freezer quality plastic bags. To enjoy the golden kernels during the winter, place the frozen ears directly into a pot of boiling water for 10-12 minutes, until the cobs are heated through, drain and enjoy.  While it takes some dedication to shuck 50 ears of corn (their recommended haul) it has a great payoff when the heat waves finally wear off and fresh corn is a distant memory. 

For those who’d like to enjoy corn leftovers right away, buy more than your family can consume tonight and plan on an easy side dish tomorrow that can be served hot or cold.  This corn and asparagus salad can be tossed with cooked pasta or left as is.  My version includes leftover grilled asparagus, fresh tomatoes and black olives but let your leftovers and larder inspire you.  Roasted red peppers, cooked green beans, grilled zucchini and  fresh herbs like basil, parsley or tarragon (all corn-friendly) will create a new look for your cooked veggies.  Adding pasta will extend the dish and useful if you have unexpected guests. 

Corn and Asparagus Salad
Serves 4-6 as a side dish


Ingredients
2 ears cooked corn
10-12 spears grilled asparagus
1 tomato
1 tablespoon sliced black olives
1 teaspoons apple cider vinegar
1 tablespoon  extra virgin olive oil
Salt and black pepper to taste
Optional: 2 cups cooked pasta, like (about 1 cup uncooked)

Method

1. Remove kernels from ears of corn.  There are many implements for this but I like to use a serrated knife to scrape the kernels into a wide bowl that will catch wayward kernels.
2. Slice asparagus and tomatoes into bite-sized pieces.  
3. Toss corn, asparagus, tomatoes and olives together in a large serving bowl.  Add drained pasta if using.  
4. Toss with vinegar, olive oil, salt and pepper.  This is a very small amount of dressing to allow the vegetable flavors to come through.  If you are using pasta, double the amount of oil and vinegar.

Mostly Spinach, Some Tuna

Heat wave food should be easy to prepare, light and tasty and ---keep the kitchen cool.  This Tuna Spinach Salad wrap is all that and made from ingredients in the pantry and in most refrigerators right now so it keeps life simple.  If you don’t have all the ingredients below, there is a list of other things that taste good with a base of spinach and tuna.  Mix all the ingredients together and roll it into whole wheat tortilla with lettuce, tomato and avocado.  Or serve it as a salad with pita bread or a roll.

Tuna Spinach Salad Wrap
 Serves 2

Ingredients
3 cups chopped fresh spinach
1 3.5 oz can water packed tuna
8 black olives, chopped
1 celery stalk, sliced thinly
1/4 roasted red pepper, chopped
1/2 Bermuda onion, chopped*
Juice of 1/2 lemon (or 1 tablespoon rice vinegar)
1-2 tablespoons extra virgin olive oil
1/4 teaspoon each dill and thyme (use more if you have fresh herbs)
2 whole wheat flour tortillas, lettuce, tomato, avocado, etc.

Method

• In a medium bowl, combine spinach, tuna, olives, celery and onion with a fork until nicely blended.  
• Add lemon juice, olive oil and herbs and remix.  
• Lay out tortillas and lay lettuce and other add-ins onto bottom third.  Scoop half of spinach-tuna mixture on top and roll bottom up and over filling.  
• Bring in both sides and continue rolling to form the wrap.  Slice in half to serve.   Optional: add toothpicks to keep wrap closed.   

*You can use a freshly chopped red Bermuda onion or try marinating sliced or chopped onion in 1 part apple cider vinegar/3 parts cold water for a few hours.  The water-vinegar soak will cut any sharpness from this mild onion and infuse it with a slightly pickled taste that adds depth to this salad.  The marinated onion keeps well in its bath for up to a week, refrigerated.  Use it as a condiment on hot dogs and hamburgers or in a Greek salad, 

Extras
Artichoke hearts
White beans
Chopped hard boiled egg
Pine nuts
Sliced mushrooms
Chopped water chestnuts
Parsley, cilantro, basil, oregano

Here's a variation on the sweeter side:
Tuna-spinach- raisins-apple chunks-lemon juice-mayonnaise or plain yogurt