The Storied Recipe Podcast
We only appreciate who we’ve become when we intentionally stop and look back at the road we traveled. Only then, the asperity of regrets, losses, failures begins to fade out and the sparkle of the big, detailed, picture over shines all.
You took me on an unbelievable flashback journey where I revisited pretty early stations in my life. From being a sheltered Egyptian Christian child living in a small city to a world-traveler, cherishing the honor of representing the US.
Your well crafted and timed questions helped me connect many sporadic dots where my food heritage was the bondage and the healing force behind my self-reconciliation and harmony.
I invite my beautiful tribe, friends, and followers to listen to this podcast. It is not about the person behind these words, yet rather about the power of dream, and hard work to live a life beyond our wildest dreams.
You can listen to the podcast “The Art of Forging Bonds Through Culinary Diplomacy“ here.
When you are done listening, we would love to read your comments, and don’t forget to like and share.
A letter to the United States of America
Happy Birthday, America!
Thank you for receiving my family with open arms. Thank you for embracing our dreams. Thank you for confiding in us as representative of your own legacy.
We promise you to always live up to your expectations, to work harder, believe stronger, and defend fearlessly your values of freedom, diversity, and inclusion.
The more we, as an immigrant family, contemplate our journey in the US, the more we appreciate who we’ve become.
As Egyptian-American immigrants, we attest that nothing is lost of who we are. On the contrary, we’ve evolved and complemented your vibrant cultural mosaic.
Happy Independence Day America.
Stay the great nation you deserve to be.
An immigrant family
July 4th, 2020
Independence Day Ice Cream Cake
This showstopper ice cream cake is a winner and a keeper. It is easy to make, leaves a long-lasting impression, and festive enough to celebrate the 4th of July.
My rendition of Independence Ice Cream Cake is a cross between an ice cream bomb and a baked Alaska cake.
The cake has three layers of flavors (vanilla, strawberry, and blueberry), and is covered with a layer of Swiss meringue that isn’t baked. I only lightly browned the peaks of the meringue with a kitchen torch to give it the beautiful golden-hued waves.
Its refreshing flavors are the perfect grand finale after a feast of hearty burgers and hot dogs.
If you are not a purist and don’t mind store-bought ingredients, this cake is created for you.
Get three pints of ice cream, a pound cake, and whip up a Swiss meringue that is easier to make than you might think. And guess what?! You are a step away from serving this breathtaking cake.
Follow the ingredients and directions below for a foolproof cake that will garner endless compliments.
The Independence Ice Cream Cake
Serves 6-8 people
For the Cake
- 2 pints vanilla Ice cream
- 1 ½ pints strawberry sorbet
- 1 pint blueberry sorbet
- A store-bought pound cake
For the Swiss Meringue
- 6 egg whites
- 1 ¼ granulated sugar
- 1 tablespoon vanilla
- Pinch of salt
For the Ice Cream Bomb
- Prepare the ice cream mold: Freeze a 6.5 inch or 8 inch bowl. When it is cold enough, spray it with a neutral oil (like canola) and line the bowl with two layers of stretch tight/plastic film.
- Form your ice cream bomb: Add first the strawberry layer and press it to the sides. Cover it with plastic wrap and press it into the sorbet to make the layer even. Freeze the sorbet for 30 minutes or until firm. Repeat the same steps with the vanilla first, and then with the blueberry.
- Add the cake layer: To seal the ice cream bomb, add the cake layer that functions as a base to this ice cream cake.
- Place the glass bowl in the freezer for a few hours. When the meringue is ready, invert the ice cream bomb over the serving dish.
For the Swiss Meringue
- Make the Swiss meringue: Combine egg whites, sugar, salt, and vanilla in the bowl of a stand mixer. Place the bowl over a pot of simmering water. With a rubber spatula, stir until all sugar is dissolved. When the temperature reaches 175°F, transfer to a stand mixer fitted with a whisk attachment and whip at high speed until the meringue is glossy and forms hard peaks.
- With an off-set spatula spread the meringue over the ice cream bomb.
- Torch the meringue lightly with a kitchen torch until you get golden-hued peaks and waves.
- Put the cake back in the freezer before serving. Slice with a sharp knife dipped in hot water to get clean, beautiful slices.