English anyone!

Since the 1st post on this blog there has been nothing posted here other than recipes. Well, its certainly not that we won't be posting recipes anymore. We will be back to our usual job of posting "around-the-world-tasty-recipes" from tomorrow.

But then... what to do today?!? The title reads "English anyone!" But what  does it mean and how does it have (if any) relation to recipes?

Without any further beating about the bush, let me just tell you what I am here to tell you:

The longest coined English word is actually a name of a dish!!! However you will not find it in a dictionary. It is an ancient Greek transliteration. An ancient Greek comedic playwright Aristophanes in his play Assemblywomen (Ecclesiazousae), created a word of 183 letters. This word describes a dish. And this word is made by stringing together its ingredients.

And here is the word:

Lopadotemakhoselakhogameokranioleipsanodrimypotrimmatosilphiokara-bomelitokatakekhymenokikhlepikossyphophattoperisteralektryonoptokep-halliokigklopeleiolagōiosiraiobaphētraganopterýgōn.

Quite a biG word isn't it?!?

Baked Alaska

 

 

 

 

 

 

Ingredients

• 1 1/2 quarts neapolitan ice cream, softened
• 9 by 5 by 1/2-inch piece chiffon cake
• 8 ounces sugar
• 4 ounces light corn syrup
• 2 ounces water
• 4 ounces pasteurized egg whites, room temperature
• 1/2 teaspoon vanilla extract
• Pinch kosher salt

Directions

1.Line a 9 by 5-inch loaf pan with plastic wrap.

2.Place the softened ice cream into the loaf pan and spread evenly.

3.Place the piece of cake on top of the ice cream, press down lightly, and place the pan in the freezer for 1 hour.

4.After an hour, combine the sugar, corn syrup, and water in a 2-quart saucepan and place over high heat. 5.Stir just until the sugar dissolves, about 5 minutes. Clip on a candy thermometer and bring the mixture to 240 degrees F.

6.While the syrup is cooking, place the egg whites, salt, and vanilla into the bowl of a stand mixer and, using  
    the whisk attachment, whisk the eggs on high speed until they reach medium peaks, 4 to 5 minutes.

    When the sugar syrup reaches 240 degrees F, remove from the heat and, with the stand mixer on low 
    speed, slowly and carefully pour the syrup in a thin steady stream into the egg white mixture, being careful
    not to come in contact with the whisk. Once all the syrup has been added, increase the mixer speed to high and whisk until stiff peaks are formed and the mixture has cooled, 8 to 10 minutes.


7.Remove the loaf pan from the freezer, turn upside down onto a heatproof serving platter, and remove the plastic wrap. Completely cover the ice cream cake combo with a 1-inch layer of meringue all around, sealing the meringue to the pan around the bottom edge.

8.Use a propane torch to brown the meringue all over. Serve immediately. May be frozen once the meringue has browned.