When I heard our Sunday Supper theme for this week was Retro Recipes, my memories took me to the lavish dinner parties my parents threw back in the 70′s. My mom and her friends did not have the Internet, but they utilized bridge club, church functions and coffees to share the latest recipes. Our kitchen was full of cookbooks, recipe cards and newspaper clippings for inspiration…hey, sounds like MY kitchen! Some of their most gourmet dishes were created for an annual Progressive Dinner on New Year’s Eve. I could imagine them enjoying a slice of Baked Alaska around 11 PM…with champagne flowing…and lots of laughter and merriment. They would end their party just in time to trudge through the snow, singing old show tunes, till they reached an even bigger gala by the stroke of midnight. I thought some Individual Baked Alaskas could be fun to try.
I’ve made Baked Alaska for my family before. In true “Berg” style, the base was always made of brownies, then topped with vanilla ice cream and meringue. This time, I created individual servings by placing rounds of pound cake in the bottom of 4 ounce ramekins, followed by a dome of strawberry ice cream, then a toasted meringue cloud atop the ice cream. Katie and I had quite a discussion in front of the ice cream freezer at Target. She nixed any chocolate ice creams which would have been her father’s first choice, and we both knew he would not be a fan of the peppermint stick or mint chocolate chip that she’d prefer. We finally settled on strawberry…the perfect choice as we approached Valentine’s Day.
I wasn’t thrilled with this pound cake recipe…it worked fine, but flavor-wise, it was not spectacular. I think a pound cake from your grocer’s freezer or bakery case would work just as well. Just slice to the thickness of your ramekins before cutting. Plus this saves a lot of time and dirty dishes. I made rounds to fit into my ramekins, then formed six domes of strawberry ice cream using one of the teeniest bowls from my set of nesting mixing bowls as a mold…by lining it with plastic wrap. I made sure the ice cream was refrozen overnight so that melting would be minimal when I torched the meringue topping before serving. The meringue can be piped with a star tip like in my top photo…or, even easier, just smooth it on with a spoon or small spatula and give it some character with a few swoops and swirls. Garnishing with juicy, ripe Driscoll’s strawberries provids another note of sophistication.
These mini baked Alaskas garnered hubby’s seal of approval…from the cake to the ice cream to the meringue. So if you’re in need of an elegant, impressive dessert, give this one a try. Shake it up with your favorite cake or brownie as a base and a complimentary ice cream flavor…you’ll love it!
- Pound Cake*:
- 2 sticks (1 cup) butter, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup sugar
- 4 eggs, at room temperature
- 1 1/4 cups cake flour
- 1/8 teaspoon salt
- 1 quart strawberry ice cream (amount will vary depending on how much ice cream you use)
- 6 egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cups sugar
- *Store bought pound cake can be used
- Beautiful, ripe Driscoll's strawberries to garnish
- To make pound cake, line 8 x 8 inch pan with nonstick foil. Set aside. Preheat oven to 350º.
- Beat the butter and vanilla extract with whisk attachment of electric mixer until creamy, about 5 minutes. Add the sugar, 1/4 cup at a time and continue to beat until light and fluffy, about 10 more minutes. Add eggs, one at a time, mixing until incorporated. On low, mix in flour and salt until just incorporated.
- Spread batter in prepared pan. Bake for 25-28 minutes or till toothpick inserted in center comes out clean. Cool on rack.
- Set 6 1/2 cup capacity ramekins on counter. Find a round cookie cutter that will fit into center of ramekin. My 2 3/4 inch diameter cutter worked well.
- When cool, cut circles of pound cake out with cookie cutter. Gauge the size by the size of your ramekins.Place cake into bottom of 6 ramekins...trim bottoms if necessary so cake does not come higher than the top of the ramekin. May use pieces of cake if needed to completely fill ramekins.
- Place a scoop of ice cream on top of each piece of cake to form a dome. Refreeze cake and ice cream for at least an hour till ice cream is very hard. Alternatively, find a very small mixing bowl that, when is inverted, fits over cake , but is not wider than ramekin. Line bowl with plastic wrap and pack in ice cream. Wrap ice cream completely with plastic and place on a baking sheet. Repeat 5 more times and refreeze these ice cream domes at least one hour or overnight.
- When almost ready to serve, start the meringue. Beat the egg whies and cream of tartar to soft peaks using whisk attachment of mixer. Slowly add the sugar, one tablespoon at a time, while continuing to beat till meringue forms stiff peaks.
- Place meringue in a piping bag fit with a star peak. Put ice cream domes on top of cakes if you prefroze your ice cream portions. Quickly pipe meringue over each ice cream topped cake. You may also just spread meringue over ice cream with a spatula and make peaks with the back of a spoon. Using a kitchen torch, brown the meringues and serve. You may also broil the meringues for about 2 minutes, but watch carefully so ice cream does not become too soft.
- Makes 6.
This Week’s Sunday Supper is all about “Retro Recipes.” Those food memories that immediately take us back in time. Some of us enjoyed them so much that we will never change the mom or grandma’s recipe. Other’s were ready to reinvent and update their favorite Retro Recipe.
Join us Around the Family Table this Sunday at 7pm Eastern Time and share your favorite Retro Food Memory with us!
Sunday Supper Retro Appetizers:
- Irish Cheddar-Whiskey Fondue by girlichef
- She Devils: Beet Pickled Deviled Eggs by Ruffles & Truffles
Sunday Supper Retro Salads:
- Coca-Cola Salad by Magnolia Days
- Salmon Salad | Retro Tuna Salad by Family Foodie
- Ambrosia Salad by Simply Gourmet
- Romaine “Wedge” Salad with Hot Maple Bacon Dressing by Cupcakes & Kale Chips
- Carrot & Raisin Salad by The Roxx Box
- Sweet & Smoky Broccoli Salad by In The Kitchen with KP
Sunday Supper Retro Breads and Sandwiches:
- Creamed Chipped Salmon Jerky on Toast by Pescetarian Journal
- Grown-Up Tuna Melts by Home Cooking Memories
- English Muffin Pizzas by Comfy Cuisine
- Patty Melt, Hand Cut Fries, & a Shake by Mooshu Jenne
- Grown-Up Grilled Cheese With Tomato Soup by Catholic Foodie
- Toast Topper #16: Grandma’s Mock Apricot Jam by What Smells So Good?
SundaySupper Main Dishes:
- Chicken Pot Pie Topped With Bacon Cheddar Biscuits by Chocolate Moosey
- Tuna Noodle Casserole by Country Girl in the Village
- Nana’s Marinated Beef Roast by Supper for a Steal
- Chorizo Scotch Eggs by The Girl in the Little Red Kitchen
- Chicken Maryland by Vintage Kitchen Notes
- Mushroom Stroganoff by Small Wallet Big Appetite
- Dairyfree Toast Hawaii by Galactosemia in PDX
- Porcupine Meatballs by Hezzi-D’s Books and Cooks
- Chicken Kiev by The Urban Mrs.
- Salmon Quiche with Preserved Lemon by Shockingly Delicious
- Fried Chicken only in the Oven by In the Kitchen with Audrey
- Hambak Steak a.k.a. Salisbury Steak by Kimchi Mom
- Retro-Redo: Homemade TV Dinner by The Little Ferraro Kitchen
- Kicked Up Meatloaf by Curious Cuisiniere
- Shrimp Scampi (a lighter version) by Kudos Kitchen
- Old-Fashioned Pork Chops by My Trials in the Kitchen
- Jägerschnitzel by Sustainable Dad
- Inspired by Tuna Noodle Casserole by Cookistry
- Chicken-N-Biscuits Pot Pie Casserole by The Messy Baker Blog
- Souper Pork Chops with Mashed Potatoes by Mama.Mommy.Mom
- Meatloaf that will make you swoon and Datz the truth by Midlife Roadtrip
- Spaghetti with Currywurst Sauce by Masala Herb
- Tator Tot Casserole by NeighborFood
Sunday Supper Retro Sides and Veggies:
- Smokey Braised Red Cabbage by Cindy’s Recipes and Writings
- Classic Corn Casserole by The Foodie Army Wife
- Roasted Brussels Sprouts with Bacon & Balsamic by Dinners, Dishes and Desserts
- Classic Green Bean Casserole Redux by The Wimpy Vegetarian
- Mem’s Broccoli Casserole by Momma’s Meals
Sunday Supper Retro Desserts and Cocktails:
- Peachy Keen Tutti-Frutti Jello by La Cocina de Leslie
- Old School Boozy Rum Cake by Webicurean
- Individual Baked Alaskas by That Skinny Chick Can Bake
- Rainbow Jello by Cravings of a Lunatic
- Pineapple Upside Down Cake by Noshing with the Nolands
- Pineapple Bars by Peanut Butter and Peppers
- Creamy Dairy Free Fresh Orange Julius With Coconut Milk by Sue’s Nutrition Buzz
- Refrigerator Strawberry Cheesecake by There and Back Again
- Frozen Pineapple Upside-Down Cake by Juanita’s Cocina
- Boston Cream Pie by Gotta Get Baked
- Coca-Cola Cupcakes by Daily Dish Recipes
- Devil’s Food Cake by Maroc Mama
- Bread Pudding with Pecans by Basic and Delicious
- Victoria Sponge Cake by The Lovely Pantry
- A Chocolate Twist on the Classic Japanese Strawberry Shortcake by Ninja Baking
- Post War Apple Pudding by My Cute Bride
- Layered Mini Chocolate Banana Cakes by Big Bears Wife
- Raspberry Jam Cakes by Pippis in the Kitchen Again
- Cocktail: Moscow Mule by Crazy by Crazy Foodie Stunts
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And I have a giveaway ending soon from Brookside Chocolates…including lovely Crate and Barrel loot, chocolates and even a $30 Am-Ex gift card. Please check it out!