Panettone

[ElsieD]

55 minutes ago, Smithy said:

I've shared much of my first panettone around, and still have a little left for breakfast slices when the fit takes me. Two more are on their way! 

I'd have e put a laughing emoji on your post except I'm gearing up to do the same thing.

[Kerry Beal]

@Alleguede and B were here last night - 60 panettone finish tomorrow- then that’s it for the season! I know @ElsieD has ordered hers…

[ElsieD]

1 hour ago, Kerry Beal said:

@Alleguede and B were here last night - 60 panettone finish tomorrow- then that’s it for the season! I know @ElsieD has ordered hers…

Yup. 3 panetonnes, 2 chocolate, 1 fruit, 2 tourtieres, 1 pot pie and 12 Kouign Amann.  Overnight shipping Monday, arriving Tuesday.

[Tropicalsenior]

10 minutes ago, ElsieD said:

12 Kouign Amann. 

You are so lucky that you can order all these things. I have to make them if I want them. I have made Kouign Amann from this recipe but I can no longer roll out the dough. However I do have two tourtieres in the freezer.

[Smithy]

2 hours ago, Kerry Beal said:

@Alleguede and B were here last night - 60 panettone finish tomorrow- then that’s it for the season! I know @ElsieD has ordered hers…

 

My two are on the way!

[TdeV]

Hmmm. Sounds like I should order another one. 🙄

[JoNorvelleWalker]

16 hours ago, Kerry Beal said:

@Alleguede and B were here last night - 60 panettone finish tomorrow- then that’s it for the season! I know @ElsieD has ordered hers…

 

Two of them are mine.

 

[Senior Sea Kayaker]

Some very nice panettones posted. This was a new brand for me, TreMaria, which was quite good and I would buy again.

Moist,  aromatic and not overly sweet.

 

[Alex]

The Atlantic chimes in: "The Luxury Makeover of the Worst Pastry on Earth"

 

Quote

On the internet, there exists a $102 loaf of bread that people talk about like it’s a drug. It’s a panettone—the fruitcake-adjacent yeasted bread that is traditional to Italy, and to Christmastime—and it is made by the California chef Roy Shvartzapel. Like most panettone, it looks like a giant muffin, with a dramatic domed top and gold-printed paper wrapping around its sides. It is, according to the box, “carefully crafted” by, among other things, “an endless drive to control time and nature, and a passion to please the senses.” (Okay!)

 

[Senior Sea Kayaker]

@Alex

Interesting article which, in many ways, mirrors the time when the simple burger became something costing thousands!!! incorporating things like caviar, edible gold leaf and other, in my opinion, ridiculous ingredients just to make it more 'upscale' and expensive. 

I think I'll stick with decent versions of panettone under $20.00 Cdn.

 

 

[TdeV]

I have just sent in my order (and funds) for another panettone from Goûter. My Christmas treat!

[Smithy]

10 hours ago, Alex said:

The Atlantic chimes in: "The Luxury Makeover of the Worst Pastry on Earth"

 

 

 

Thanks for this link. There's a lot of fine writing in it, as I'd expect from The Atlantic, but this did make me blink, and then laugh:

Quote

But the weird thing about this one is that people do not really like panettone, generally or historically speaking. At their best, the panettoni I’ve had were forgettable; otherwise, they were dense, sweet, stale, cloying, and aggressively perfumed, like a dry sponge that had spent too much time in a Bath & Body Works. 

 

I've never had panettone until this month. The idea of the stuff always seemed suspicious to me: way too close to the nasty fruitcakes to which I was exposed subjected, during my hapless growing-up years. (Most fruitcakes are definite regifting candidates, if you have friends you don't want to keep.) So I ignored panettones until this year, when this discussion popped up and I ordered one of those high-end, highly-recommended delicacies. Luxury? You bet. Delicious? Yep.

 

And today, my two panettones from @Alleguede arrived! I'm waiting until tomorrow to start opening and testing, but I have high hopes.

 

I think I'll stay away from the mass-produced stuff, thankyewverymuch. Don't want to find out just how bad it can be. Heck, I can prove that in my own kitchen.