Baked Alaska

Baked Alaska
A baked Alaska
Alternative names Glace au four, omelette à la norvégienne (Norwegian omelette), omelette surprise
Course Dessert
Place of origin United States
Region or state New Orleans
Main ingredients Ice cream, sponge cake or Christmas pudding, and meringue
Variations Bombe Alaska, flame on the iceberg

Baked Alaska is a dessert food consisting of ice cream and cake topped with browned meringue.

Etymology

The most common claim about the name "baked Alaska" is that it was coined at Antoine's, a restaurant in New Orleans, Louisiana, US, by its chef de cuisine Antoine Alciatore in 1867 to honor the acquisition by the United States of Alaska from the Russian Empire on March 10 that year.[1] However, no contemporary account exists to support this claim, and the name was not used until some years after the Alaska Purchase. Delmonico's chef Charles Ranhofer called the dish an "Alaska, Florida" in 1894, apparently referring to the contrast between its cold and hot elements.[2] The dish is also known as an omelette à la norvégienne or "Norwegian omelette", which similarly refers to the cold climate of Norway.[3]

A cherry baked Alaska

The dish is made of ice cream placed in a pie dish lined with slices of sponge cake or Christmas pudding, and topped with meringue. The entire dessert is then placed in an extremely hot oven for a brief time, long enough to firm and caramelize the meringue.[1]

Variations

In 1969, the recently invented microwave oven enabled Hungarian gastrophysicist Nicholas Kurti to produce a reverse baked Alaska (also called a "Frozen Florida")—a frozen shell of meringue filled with hot liquor.[4]

A variation called bombe Alaska calls for some dark rum to be splashed over the baked Alaska. The whole dessert is flambéed while being served.[5]

Flame on the iceberg is a popular dessert in Hong Kong that is similar to baked Alaska. The dessert is an ice-cream ball in the middle of a sponge cake, with cream on the top. Whisky and syrup are poured over the top and the ball set alight before serving.[6] Decades ago, the delicacy was served only in high-end hotels, but today it is commonly served in many Western restaurants and even in some cha chaan teng.

See also

Notes

  1. 1 2 "Baked Alaska". Foodreference.com. Archived from the original on 17 June 2016. Retrieved 27 August 2016.
  2. ↑ Charles Ranhofer (1894). "(3538). ALASKA, FLORIDA (Alaska, Florida)". The Epicurean. A Complete Treatise of Analytical and Practical Studies of the Culinary Art including Table and Wine Service, how to Prepare and Cook Dishes, and Index for Marketing, A Great Variety of Bills of Fare for Breakfasts, Luncheons, Dinners, Suppers, Ambigus, Buffets, etc., and a Selection of Interesting Bills of Fare of Delmonico's from 1862 to 1894. Making a Franco-American Culinary Encyclopedia. [...] Illustrated with 800 Plates (1st ed.). New York, N.Y.: Charles Ranhofer, publisher, 682 West End Avenue. p. 1007. OCLC 944768.
  3. ↑ John Ayto (1990). The Glutton's Glossary: A Dictionary of Food and Drink Terms. London; New York, N.Y.: Routledge. p. 14. ISBN 978-0-415-02647-5.
  4. ↑ Martin Lersch. "Molecular gastronomy: History". Khymos. Archived from the original on 1 May 2016. Retrieved 1 May 2016.
  5. ↑ Geoff Jansz. "Bombe Alaska". Burke's Backyard. Archived from the original on 6 March 2016. Retrieved 6 March 2016.
  6. ↑ "Gorilaz" (23 June 2009). "另类雪糕 冰山大火/火焰雪山". Flyker.cn (in Chinese). Archived from the original on 4 March 2016. Retrieved 4 March 2016.

References

  • Ayto, John (2002). "Baked Alaska". An A–Z of Food and Drink (new ed.). Oxford: Oxford University Press.
  • Olver, Lynne (8 February 2015). "Baked Alaska". The Food Timeline. Archived from the original on 19 August 2016.
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