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Known as “floating islands,” this French dessert sends a fluffy meringue sailing across a sea of custard. Our version of the recipe is over 100 years old, an heirloom handed down from a reader’s Russian great-grandmother.
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Hearken back to the 50’s and 60’s, when gelatin and sugar-stuffed molds were considered “salad.” Carry this quivering orange mold into the dining room and watch guests’ jaws drop. It’s delicious served alongside meat (really), or as a dessert, perhaps with some cool whipped topping.
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Though historical, with roots in an 1830’s dessert called Omelette Norwegge, baked Alaska nevertheless feels like the height of 1950’s kitsch. It’s also delicious. Meringue, ice cream, sauce…what’s not to like?