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Panettone: Do You Hate It or Love It?

gulfporter

By gulfporter
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  • 3 weeks later...
  • 2 weeks later...
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

I breached my panettone today.  Filippi panettone ai marroni.  Texture and flavor were delightful.  Taste was a bit cloying I thought.  I may assay a slice with a pat of butter and a pinch of salt to attenuate the sweetness.

 

Main problem was that try as I might I could eat only about a tenth of it.  I may be living with this panettone for a long, long time.  I kept the box because it is supporting a stack of bedroom cooking gear.  And because I know someone will ask, the items on top of the panettone box are a trompo, a dough proofing container, and a vacuum sealing canister.

 

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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BeeZee

BeeZee

Posted
Posted

My sister, who had what seemed like a non-stop supply of Sicilian pannetone flowing through her home, said it keeps just fine for 2 weeks if well-wrapped.

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
9 hours ago, Kim Shook said:

I need to get out of the house and try to find some for the freezer.  

 

Probably marked down now too.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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AlaMoi

AlaMoi

Posted
Posted

being the thorough luddite I am . . .

I keep a couple dishes/delectables "reserved" for 'the holiday season' . . . .

 

buy/make them, enjoy.  no interest in 'freezing' / et.al. for all year consumption.

they belong to the season.

 

stollen and panettone

great-grandmother cookies - cherry walnut bars, Bad Boy cookies, pizzelle

pfeffernuesse (anything)

fruitcake & hard sauce

orange-pineapple-cranberry relish

 

somehow they become less special when forcibly 'available' all the time.....

 

 

 

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Lindacakes

Lindacakes

Posted
Posted

@AlaMoi, would you mind sharing the cherry walnut bar recipe?  Christmas equals candied fruit, nuts, and sugar/butter/flour.  In all its glorious forms.  Agree with all your points.  Once per year.

 

Panettone has a lifespan.  It is born into the world as a cotton candy bread to be eaten as is.  When it gets a bit older, toast it and butter it.  When it is older still, make French toast with it.  As it enters the twilight of its time on this earth, make a bread pudding.  In my house, you would need a separate panettone for each of the lifespans because I like it too much.

 

I had one in October, a gift, that blew me away:  dark chocolate with hazelnut topping.  Stop it.  All that butter and dark chocolate, too.  And nuts.

 

Since I (we) ate that early, I declared it to be The One.  No more.  Instead, I made cookies with dates, candied pineapple, Brazil nuts and slivered almonds.  I (we) ate all of these cookies promptly.  We saw a lot of movies this Christmas, and each took a bag of six cookies into the theater with us.  I froze the last eight and they lasted maybe a week.

 

Then I decided I just couldn't stand not having a "proper" panettone, and went out and bought a regular candied orange and raisin version and ate it, in handfuls, in the car.  I am not lying.

 

If you do not like the "neon" version (who does, really?), make it yourself.  It's time-consuming, but not hard and Mama Mia, is that good.  Very good.  It's nearly orange peel season, my friends.

 

And if you think, my lord, that woman must be big as a house, try Lynne Rosetto Kasper's most brilliant idea:  make a nice little salad with baby greens.  Light pieces of onion, maybe some cucumber and little slices of green pepper.  Then a few shaves of excellent parmesan.  Add chopped pieces of candied orange and chopped hazelnuts.  Salt and pepper it.

 

 

 

 

 

 

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I like to bake nice things. And then I eat them. Then I can bake some more.

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AlaMoi

AlaMoi

Posted
Posted (edited)

this recipe is essentially 100 yrs old +

my grandmother arrived as a 3 year old in 1901 - her mother made them, she made them, since 1970 we've made them....

pretty sure the qtys/units, etc must have 'been modified' over the century - my grandmother was born/came from ye' olde' lovable Transylvania of fame . . . .

this I copied from her 3x5 card to computer disk . . . lest it get lost .  .

 

cherry-walnut.thumb.jpg.af42863a38a4f0659dc614cc9f66abff.jpg

Edited by AlaMoi (log)
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Lindacakes

Lindacakes

Posted
Posted

Thank you very much, @AlaMoi  There are a lot of recipes online and it's a "thing" -- somehow I'd never heard of them.  

I like to bake nice things. And then I eat them. Then I can bake some more.

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MaryIsobel

MaryIsobel

Posted
Posted
1 hour ago, AlaMoi said:

this recipe is essentially 100 yrs old +

my grandmother arrived as a 3 year old in 1901 - her mother made them, she made them, since 1970 we've made them....

pretty sure the qtys/units, etc must have 'been modified' over the century - my grandmother was born/came from ye' olde' lovable Transylvania of fame . . . .

this I copied from her 3x5 card to computer disk . . . lest it get lost .  .

 

cherry-walnut.thumb.jpg.af42863a38a4f0659dc614cc9f66abff.jpg

I loved this a a child. My Mom's recipe was called Dream Squares, but is nearly identical. Mom usually made it as a "dainty" to take to a gathering or for bridge parties. I hadn't thought of it in years, so thank you.

 

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  • 10 months later...
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

It's that time of year again...

 

Supermarketitaly.com is having a 10% off sale today and I ordered Filippi Panettone Special Granfrutta.  This is the same brand I enjoyed so much last year but a different variation with orange, lemon, apricots, and sour cherries.

 

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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AlaMoi

AlaMoi

Posted
Posted (edited)

ah , , , it's such a thing.  anyone have a count of haw many bakeries produce a panettone for the season?

 

a while back, there was a video of an Italian guy rating the various brands.

his choices of "best" - Maina & Balocco

mediumish: Pauluani, Melegatti, Motta

 

okay, all well and good.  a local super Mediterranean fish place had La Cascina at check out.

it was very good - nada complaint....  so be careful of 'the experts'

Edited by AlaMoi (log)
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  • 3 weeks later...
Kerry Beal

Kerry Beal

Posted
Posted

@Alleguede has been making panettone for the last couple of weeks - 

 

- I get text reports pretty much every day - 'my madre is beautiful' - ' I love my new spiral mixer' - 'look at this' 

 

 

image.thumb.jpeg.f5bb9a6a9a93e355d6093efa673fdc0c.jpeg

 

image1.thumb.jpeg.2165b4787697725eabd46ab40f2de99d.jpeg

 

image0.thumb.jpeg.f5f12c10156262d869dff4cfffe04308.jpeg

 

This year he will be making the traditional and the 3 chocolate versions. He's actually organized to ship to the US now so feel free to send me a PM if you want his contact info.

 

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
4 hours ago, curls said:

@Alleguede makes wonderful panettone! Pretty sure I posted about his panettone last year. My favorite is the traditional version but there were both delicious. 😋 

 

What was the cost, including shipping?

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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curls

curls

Posted
Posted
8 hours ago, JoNorvelleWalker said:

 

What was the cost, including shipping?

 

Last year I paid $166.50 -- for two panettone, taxes, and shipping. I'm rather sure that was $166.50 Canadian dollars not US dollars.  About a year ago 1 CAD = 0.7356 USD. Today's rate is 1 CAD = 0.71 USD.

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Kerala

Kerala

Posted
Posted
On 11/28/2024 at 4:08 PM, Kerry Beal said:

@Alleguede has been making panettone for the last couple of weeks

 

image1.thumb.jpeg.2165b4787697725eabd46ab40f2de99d.jpeg

 

 

 

Everything looks delicious, but... what in the name of physics is going on here? 

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Kerry Beal

Kerry Beal

Posted
Posted
17 minutes ago, Kerala said:

Everything looks delicious, but... what in the name of physics is going on here? 

The structural webs are very fine in a dough that has as much fermentation, eggs, butter and sugar as panettone  and hanging them upside down until they cool keeps them from collapsing on themselves and gives that lovely soft fluffy texture. 

 

Those hangers are outrageously expensive - but a good machine shop owned by Italians will often work for panettone!

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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