September has long been associated with lifelong learning.I consider myself a lifelong learner because one can never stop learning about the fascinating aspects of the culinary arts. As a child, I was always a sous-chef to Mom. Once I showcased my skill with Baked Alaska, I was trusted in the kitchen to create my own dishes. May your flame of inspiration burn bright and may you always hold the desire to never stop learning. Kelly McBride Loft

Baked Alaska

Mix your favorite génoise cake (a basic sponge cake). Bake the cake in a baking pan that has enough depth so that the center of the cooked cake can be hollowed out. Hollow out the cake and fill it with peppermint ice cream. Freeze the cake. When ready to serve, beat egg whites until stiff peaks form. Add 1 – 2 tablespoons of sugar and 1 teaspoon of cream of tartar. Mound the meringue onto the cake.

Flambé: This is a safer way to “flambé” the Baked Alaska. Lightly toast the Baked Alaska in the oven at 300º for 1 – 2minutes, until slightly golden brown. Showcase the toasted Baked Alaska on a serving cart.In a chafing sauce pan, heat 80 US proof brandy. Scoop a tablespoon of the brandy into a spoon. Ignite the brandy in the spoon and pour the flaming brandy back into the mixture. When the flame is out, very carefully ladle a touch of the heated brandy over the sliced Baked Alaska.