Cranberry Pistachio Baked Alaska Recipes

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CRANBERRY AND PISTACHIO BISCOTTI



Cranberry and Pistachio Biscotti image

This tasty biscotti is studded with dried cranberries and crunchy pistachios. It's delicious with tea or coffee. -Diane Gruber, Sioux City, Iowa

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 2-1/2 dozen.

Number Of Ingredients 10

3/4 cup sugar
1/4 cup canola oil
2 large eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup chopped pistachios
1/2 cup dried cranberries

Steps:

  • In a small bowl, beat sugar and oil until blended. Beat in eggs, then extracts. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well (dough will be stiff). Stir in pistachios and cranberries., Divide dough in half. With floured hands, shape each half into a 12-in. x 2-in. rectangle on a parchment-lined baking sheet. Bake at 350° for 18-22 minutes or until set. , Place pan on wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-14 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 85 calories, Fat 3g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 46mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.

CRANBERRY-PISTACHIO BAKED ALASKA



Cranberry-Pistachio Baked Alaska image

Underneath the toasted meringue, you'll find a surprising lightness that comes from cheery red cranberry sorbet layered with pale green pistachio ice cream and buttery pound cake.

Provided by Lillian Chou

Categories     Holiday 2018     Christmas     Christmas Eve     Dessert     Soufflé/Meringue     Cake     Ice Cream     Sorbet     Pistachio     Cranberry     Citrus

Yield 8 servings

Number Of Ingredients 20

For pistachio ice cream:
1/2 vanilla bean
1 cup whole milk
1 cup heavy cream
1/3 cup sugar, divided
2 large egg yolks
1/4 cup well-stirred pistachio paste
1/2 cup raw shelled pistachios, coarsely chopped
For cranberry sorbet:
2 cups fresh or frozen cranberries (7 oz)
1 cup water
1/2 cup sugar
2 (3- by 1/2-inch) strips orange zest
For cake layer:
Citrus Pound Cake or 1 (1-lb) store-bought frozen all-butter pound cake, thawed
For meringue:
3 large egg whites at room temperature
1/2 cup sugar
Special Equipment
An 8 1/2- by 4 1/2-inch loaf pan; an ice cream maker

Steps:

  • Make pistachio custard for ice cream:
  • Split vanilla bean lengthwise and scape seeds into a heavy medium saucepan using tip of a paring knife, then add pod. Add milk, cream, and half of sugar and bring to a boil, stirring until sugar has dissolved.
  • Whisk yolks with remaining sugar in a large bowl. Slowly add hot milk mixture, whisking. Return mixture to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until custard is slightly thickened and registers 170°F on an instant-read thermometer (do not let boil)
  • Immediately strain through a fine-mesh sieve into a metal bowl, discarding vanilla bean. Whisk in pistachio paste. Chill custard at least 6 hours.
  • Make cranberry base for sorbet:
  • Bring cranberries, water, sugar, and zest to a boil in a medium saucepan, then simmer, stirring occasionally, until most of the cranberries have burst, about 5 minutes. Purée in a blender (use caution when blending hot liquids), then force through a fine-mesh sieve into a bowl. Chill at least 6 hours.
  • Prepare cake layer:
  • Line loaf pan with a large sheet of plastic wrap, leaving a 4-inch overhang on all sides. Trim off top of cake and cut 2 (1/2-inch-thick) long horizontal slices from cake, reserving remainder for another use. Place 1 layer in bottom of pan, trimming to fit, and put in freezer. Cover remaining cake layer with plastic wrap to keep moist.
  • Make sorbet:
  • Freeze sorbet base in ice cream maker, then transfer to loaf pan, smoothing evenly over cake layer. Freeze 1 hour.
  • Make ice cream, and assemble:
  • Freeze custard in cleaned ice cream maker, then fold in chopped pistachios, spread ice cream over cranberry sorbet, smoothing top, then top with remaining cake layer, pressing it flat. Wrap cake with overhang and freeze until firm, at least 6 hours.
  • Make meringue:
  • Preheat oven to 450°F with rack in middle.
  • Beat egg whites with an electric mixer at medium-high speed until foamy. Gradually beat in sugar, then beat until whites hold stiff peaks. Invert cake onto a parchment-lined baking sheet and discard plastic wrap. Spread meringue over top and sides of cake. Bake until meringue is tipped with brown, 3 to 5 minutes. Serve immediately.
  • Do Ahead
  • Assembled cake (without meringue) can be frozen, wrapped tightly with plastic wrap, up to 4 days. Cake can be covered with meringue (but not baked) 4 hours ahead and frozen, uncovered.

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