Panettone: Do You Hate It or Love It?

[Kerry Beal]

 

 

The traditional with fruit. 

 

 

[lindag]

I hope there's a cat hiding in that box.

[curls]

Enjoying the most delicious panettone that I have ever had from @Alleguede - Goûter Patisserie! There is no going back to store bought panettone!

 

[curls]

I am curious to try this recipe for Anello di Monaco that Pasta Grammar says is similar to panettone but much easier to bake.

https://youtu.be/ghJoo2XV63Q?si=RHAEOwpxlJa7VTud

 

Link to the recipe -> https://www.pastagrammar.com/post/anello-di-monaco-recipe-how-to-make-italian-christmas-cake

 

[blue_dolphin]

2 minutes ago, curls said:

I am curious to try this recipe for Anello di Monaco that Pasta Grammar says is similar to panettone but much easier to bake.

 

I just watched that yesterday.  Do report back when you make it!

[curls]

11 minutes ago, blue_dolphin said:

 

I just watched that yesterday.  Do report back when you make it!

It will be a while before I bake the Anello di Monaco but I will definitely report back!

[JoNorvelleWalker]

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.

 

 

[BeeZee]

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.

[Senior Sea Kayaker]

You can also portion the panettone for individual or a week's use and freeze. It does freeze well.

 

 

 

 

[Kim Shook]

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

[JoNorvelleWalker]

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.

 

[AlaMoi]

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.....

 

 

 

[Lindacakes]

@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.

 

 

 

 

 

 

[AlaMoi]

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 .  .

 

Edited January 8 by AlaMoi (log)

[Lindacakes]

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

[MaryIsobel]

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 .  .

 

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.