For dinner last Monday, we had a really yummy potato soup along with some sauteed zuchinni and yellow squash. But really, the highlight of the evening was dessert.
We don’t always have dessert on Mondays. But I had some leftover sweet roll dough, so I made some cinnamon rolls. They were kind of funny looking because they were so little, they didn’t fill a regular pan. We started to put them in a 9 x 13 pan, and realized that was too big. So we moved them to a 9 x 9 pan, and realized that was too big. Then we put them in a loaf pan. They looked a little strange, but they sure tasted good. I didn’t even put icing on them, but they were still very good.
(And seriously, I don’t know why ALL my photos are blurry lately. This sounds like a total cop-out, but I really think it’s the camera and not me. I’ve got plenty of light, I’m not wiggling — so why the blur?)
But then… the coup de grace…
Chef and I had been watching this Scandanavian cooking show over the weekend, and the guy made Baked Alaska (only he called it something in Norwegian.) Basically, it’s a sponge cake (Chef used a Red Velvet mix instead), topped with ice cream, then meringue on top of that. You put it in the oven (wait — with ice cream in it? Yes — it won’t be in long enough to melt the ice cream too much) to brown the meringue. Chef put it in for seven minutes, with the oven set as high as it would go.
Then, with the lights dimmed, Chef brought the cake to the table, and poured flaming Raspberry Vodka over it.
It was an amazing sight to behold.
Chef’s goal was to make it look like a volcano, which is why he used the Red Velvet cake. (See? Lava!)
A few tips: Chef says he wouldn’t necessarily use Raspberry Vodka again. He thought it was too sweet and too strong. When he was reading up on how to make Baked Alaska, most people recommended using rum, and he said if he did it again, he’d probably find a spiced rum to use. In order to make it flame, you need something with a high alcohol content. Then, to achieve flaming, heat the alcohol in a pan on the stove. Agitate it, then light it. You have to keep agitating it to keep it flaming. Of course, when the alcohol is burned off, the flaming will stop, but the flaming will also stop before all the alcohol is gone if you don’t keep agitating it.
The Baked Alaska was definitely the hit of the evening. Not only are people impressed any time you light food on fire (especially when you do it on purpose and the food remains edible and no one gets hurt), but the fact that he baked the meringue when there was ice cream under it was amazing to many. And on top of that, it tasted really good!