Baked Alaska

Recipe For Baked Alaska

Baked Alaska (also known as glace au four, omelette à la norvégienne, Norwegian omelette and omelette surprise) is a dessert 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 just long enough to firm the meringue.[1] The meringue is an effective insulator, and the short cooking time prevents the heat from getting through to the ice cream.

The name 'Baked Alaska' was coined at Delmonico's Restaurant in 1876 to honor the recently acquired American territory.[2] Both the name 'Baked Alaska' and 'omelette à la norvégienne'/'Norwegian omelette' come from the low temperatures of Alaska and Norway.[3]

February 1 is Baked Alaska Day

Deep Fried Food Recipe's

Homemade deep-fried Mars Bars

A deep-fried Mars bar is an ordinary Mars bar normally fried in a type of batter commonly used for deep-frying fish, sausages, and other battered products. The chocolate bar is typically chilled before battering to prevent it from melting into the frying fat, though a cold Mars can fracture when heated.

The dish originated at chip shops in Scotland as a novelty item, but was never mainstream. Since various mass media have reported on the practice since the mid 1990s, in part as an ironic commentary on urban Scotland's notoriously

licious Deep Fried Mars Bars,

Deep Fried Twinkie's

                                                    

A deep-fried Twinkie

A deep-fried Twinkie involves freezing the cake, dipping it into batter, and deep-frying it to create a variation on the traditional snack cake. It was described by a The New York Times story in this way: "Something magical occurs when the pastry hits the hot oil. The creamy white vegetable shortening filling liquefies, impregnating the sponge cake with its luscious vanilla flavor... The cake itself softens and warms, nearly melting, contrasting with the crisp, deep-fried crust in a buttery and suave way. The pièce de résistance, however, is a ruby-hued berry sauce, adding a tart sophistication to all that airy sugary goodness".[6] The Texas State Fair had introduced the fried Twinkie to great popular acclaim, and the notion spread to other state fairs across the U.S., as well as some establishments that specialize in fried foods.[7] Fried Twinkies are sold throughout the U.S. in fairs as well as ball games.

Fried Ice Ceam

Fried ice cream is a dessert made of a breaded scoop of ice cream that is quickly deep-fried creating a warm, crispy shell around the still-cold ice cream.

There are conflicting stories about the dessert's origin. Some claim that it was first served during the 1893 Chicago World's Fair, where the ice cream sundae was also invented.[1] Though in 1894 a Philadelphia company was given credit for its invention describing : "A small, solid cake of the [ice] cream is enveloped in a tin sheet of pie crust and then dipped into boiling lard or butter to cook the outside to a crisp. Served immediately, the ice cream is found to be as solidly frozen as it was first prepared." [2][3]. A third claim, begining in the 1960s asserts that that fried ice cream was invented by Japanese tempura restaurants.[4]

In the United States, fried ice cream has been associated with Asian cuisine, appearing in reviews of Chinese, Japanese, and Polynesian restaurants in the "Dining Out" section of the New York Times in the 1970s. It also came to be associated with Mexican cuisine, in large part due to national chain Chi-Chi's adopting a fried ice cream made with tortillas and cinnamon as its "signature dessert" when it opened in the early 1980s.[5]

The dessert is commonly made by taking a scoop of ice cream frozen well below the temperature at which ice cream is generally kept, possibly coating it in raw egg, rolling it in cornflakes or cookie crumbs, and briefly deep frying it. The extremely low temperature of the ice cream prevents it from melting while being fried. It may be sprinkled with cinnamon and sugar and a touch of peppermint, though whipped cream or honey may be used as well.

If fried ice cream is coated in raw egg prior to deep frying, the egg may remain uncooked due to the low temperature of the ice cream.

The Asian recipe usually uses tempura batter. Mexican versions use corn flakes, nuts, cookie crumbs, or tortillas for coating. In addition the Mexican recipe starts with a large ice cream ball, resulting in a colder core than the Asian variants. Common flavors in Asian restaurants are green tea, vanilla, and red bean.

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Deep Fried Butter News

It's one thing to seek solace in comfort food, but Americans seem irresistibly drawn this summer to a new artery-clogging snack: deep-fried, batter-coated butter on a stick.

The political buzz this week at the Iowa State Fair in Des Moines was nearly overshadowed by the sight of hungry reporters and fair-goers biting into crunchy sticks of fried dough -- at $4 apiece -- as liquefied butter oozed down their chins and fingers. Deep Fried Butter contains frozen butter that's dipped into a sticky cinnamon-honey batter, submerged in bubbling oil until browned, then drizzled with a confectioner's sugar glaze. Ben Ginsburg, legal adviser for GOP presidential aspirant Mitt Romney, described the flavor to ABC News as "like a cinnamon roll, but buttery-er."
Texans may do things bigger than folks in other states, but Deep Fried Butter has been supersized since Abel Gonzales Jr. of Dallas rolled out his batter-dipped balls of frozen, whipped butter at the 2009 State Fair of Texas, an event nicknamed "Big Tex," and bagged the Most Creative food prize. This summer's Iowa variation, which debuted as the fair marked the 100th anniversary of the butter cow -- a life-size cow sculpted from 600 pounds of firm butter -- starts with halving a 4-ounce stick of butter lengthwise. Those 2 ounces come in at approximately 400 calories and 45 grams of fat, before factoring in the batter, oil absorbed during the frying process and the glaze.

Chip Somodevilla/Getty Images

Summer Anderson of Washington, Iowa, gives... View Full Size

Chip Somodevilla/Getty Images

Summer Anderson of Washington, Iowa, gives her son Colton his first bite of deep fried butter-on-a-stick at the Iowa State Fair, Aug. 11, 2011, in Des Moines. Anderson said it tasted like a cinnamon roll with a lot of butter. "You got to have something weird at the fair," she said.

Foods That Increase Heart Disease Risk?

 The recipe plays into our unbridled love of fat, sugar and salt, said Barbara J. Rolls, a professor of nutritional sciences at Penn State University. "You combine them and you've got the perfect storm. We are not a species with much willpower. So, why not? It's there. You deserve it, right?"

Asked about the psychology behind our attraction to such off-the-caloric-chart snacks when we're struggling with the twin plagues of obesity and diabetes, she pointed to psyches battered by such events as a plummeting stock market and high unemployment. "We're stressed-out and want to reward ourselves and think of it as a treat," said Rolls, a specialist in eating behavior and obesity. "Trying to get people concerned about what's going to happen to them down the road when often they don't know where their next paycheck is going to come from is a really hard sell right now."

'Fatty, Sugary Foods Go Down Easy'

Worse still, she said, Americans aren't limiting their overindulgences to special occasions. She cited current television commercials for foods that are "mostly brown and beige," with only few images of colorful, nutrient-packed vegetables. (Rolls' recent studies have demonstrated that when you hide vegetables in many foods, including baked goods, children prefer them). TV ads featuring men seem to associate being macho with big eating and "almost mock people who want to eat reasonable-sized portions," she said.
Fatty, sugary and salty foods go down easy, said Rolls. "The food around us, it's playing to what we fundamentally like, and it's really hard to find anything else to eat."
Last month, food stands at the Orange County Fair in Costa Mesa, Calif., where the 2011 theme was "Let's Eat," served up the "coronary combo," pairing up sticks of deep-fried butter with chocolate-covered bacon. The $10.50 price rivaled some health plans' co-payments for a visit to a cardiologist.