Coffee, Bourbon & Chocolate Baked Alaska

Coffee, Bourbon & Chocolate Baked Alaska | ZoeBakes photo by Zoë François

This post is from a while back, but I was inspired to bring it to the fore when I created a Baked Alaska for the Holiday issue of Better Homes and Gardens. You will find a picture of my Egg Nog version at the bottom of this post, along with a link to that recipe. The Baked Alaska makes a fantastic and beautiful dessert for any holiday party.

The inspiration for my desserts can come from the craziest places and this Coffee, Bourbon & Chocolate Baked Alaska is no exception. This weekend I fulfilled a dream, (one I didn’t know I had until I did it), to be a radio talk show host. That’s a generous description of what I was doing on the Weekly Dish, but it was the kind job title Stephanie March offered when she invited me to sit in for her co-host (Stephanie Hansen), who was busy being on vacation. Luckily, I was not filling this role alone, our friend Stephanie Meyer, was also on the air for the 2 hour show. I had a ball, but what I learned is that the “Stephanies,” as they are lovingly known, make this job seem so easy and effortless. They are hilarious, smart, quick and have an endless knowledge of what is going on in the Minneapolis food community (and a fair bit about the rest of the country too). I loved every second of it, but don’t think I’ll be giving up my day job.

After the show we went across the street to a neighborhood bar with a long list of coffee drinks, it was only 11am, so booze should be served with caffeine. Stephanie March ordered a coffee, bourbon and black walnut drink, because…bourbon. I took one sip and said “Baked Alaska!” We were due for a snow storm that night, and all the predictions were that we’d be trapped inside. A baked Alaska made with ice cream of espresso bean, chocolate shavings, a splash of bourbon, sitting on a layer of devil’s food and then covered with toasted meringue seemed the perfect way to weather the storm.

Recipe below and you can watch me make the Baked Alaska in my instagram video, found in the highlights.

Read More

Lemon Meringue Cake for Mother’s Day – How-to Video: piping roses

Piped Meringue Roses | ZoeBakes | Photo by Zoë François

These meringue roses remind me of fine porcelain china, dainty and ultra feminine. Perfect on an occasion that requires something spectacular, even a bit over-the-top. Mother’s Day is one such time. It is the day when we give thanks to the women who raised us. I have been blessed with more than my fair share of extraordinary women, who have influenced how I walk through this world. They have shown me great generosity, shared their wisdom and loved me unconditionally. I only hope to possess these same qualities as I now raise my own children. I wanted to create something as unique and beautiful as these women, to reflect my deep appreciation, so lemon meringue cake it is.

Due to too many miles I can’t be with my mom on Mother’s Day, but if I were, this is the cake I would present to her. She would love the tart layers of lemon sponge cake and lemon curd, balanced with the sweet meringue icing; to toast or not to toast is the question? Who am I kidding, I always toast, if for no other reason, I love my blow torch.

Read More

Ice Cream Cake

Ice Cream Cake Recipe | ZoëBakes | Photo by Zoë François

I was just looking back on some of my Mother’s Day posts and I realized how much I love meringue. I especially like the effect of spiking it into a Phillis Diller-esque topping. It works on cakes, pies, cheesecake and ice cream cake. Meringue is as light as air, playful, yet sophisticated and most importantly gives you an opportunity to whip out the blow torch. Unless you are a hard core meringue fan, you will want to pair it with something. Lemon is classic, and something sour makes sense, since the white pillowy topping is super sweet, but you can go with something a touch savory too. I made a Honey Saffron Chocolate Chip ice cream and then sweetened the meringue topping with honey and vanilla bean. There is actually NO SUGAR in this dessert. Okay, I know honey is a type of sugar, but I’m talking about the refined, granulated cane/beet sugar. The honey flavor is mellow and delicate with just a subtle hint of saffron in the ice cream. I didn’t tell my family what the flavors were before they dove in. Being pretty will get them to try it, but the flavor will clean the plate. They loved it.

Slice of Ice Cream Cake | ZoëBakes | Photo by Zoë François

My sons taught me to use Snapchat and I am loving it. I just did a video series on making bread in a forming basket/brotform/banneton. And I’ll be doing other videos as people want to see certain techniques. Please join me if you’re on Snapchat or if you’ve been curious to try it. You can find me at zoebakes1

Read More