Holiday Foodie Picks 2015: It’s that time of year again when festive Panettone makes its welcome comeback in stores. This lighter, buttery, domed Christmas bread studded with or without raisins (Pandoro) usually always has candied orange and lemon zest and is a historically important Christmas tradition from Italy.
The Milanese “big bread” is slightly sweet and traditionally given as a gift and brought to share. This can be served as a dessert.
We recommend Milanese baked Bauli Panettone Their classic Panettone weighs about 2 pounds and is about 8 inches high. The full Bauli line also includes a mouth-watering array of Pandoro cakes (a plainer cake without the raisins and candied peels) too. It’s a labor of love with a long storied history.
Panettone is also normally eaten during the holiday season here in the United States just as it is in Europe and South America, served sliced in the mornings with coffee, a latte or cappuccino, or in the afternoon with an espresso.
There’s no need to stress out over making one from scratch as Bauli makes the freshest you can buy ready to go in the stores, done the old way since 1922. Bauli’s recipe has not changed and for good reason. It’s incredible tasting, a festive, showy cake that saves you a load of baking time and it can be used in fabulous breakfast and dessert recipes. The Bauli cakes are 100% free of chemicals, leavened for 40 hours using a “mother dough” that allows it to rise naturally keeping it fresh for much longer than regular bread or cakes with absolutely no preservatives. Wholesome, delicious and easy – what’s not to love?
Having one on hand frees you up to add a whole new dimension to the French Toast Christmas morning treat or Tiramisu meal ending so many of us love to indulge in at the holidays. French Toast is a great way to solve Christmas brunch for a crowd when you want to serve something special but don’t want to be a slave in the kitchen. Do side sliced up fruit trays, breakfast meats and scrambled eggs, and life is easy while the cook can enjoy the holidays too.
Gift your favorite foodie the new Bauli Il Panettone di Milano citrusy sweet bread this holiday. And for the really indulgent, learn this classic Crema di Marscapone recipe you can spoon over it and make a Tiramisu too:
Classic Crema di Marscapone (creamy addition for serving with Panettone)
1 lb mascarpone
1⁄2 cup sugar
4 egg yolks (lightly beaten)
2 tablespoons heavy cream
2 tablespoons cognac (we use Spanish Brandy sometimes)
Blend the cheese in an electric blender till very smooth.
Beat in the sugar, egg yolks, cream, and Cognac till the mixture is very smooth and thick. Refrigerate till well-chilled.
To Serve: Spoon chilled crema into 4-6 small dessert bowls, ramekins or goblets. Fresh berries are an ideal garnish.
The classic Milanese Christmas cake is certainly delicious on its own, but the beauty of Panettone is you can experiment and come up with twists on basic recipes.
Try these winners:
Panettone Bread Pudding
Yield: 6 to 8 servings
For the toast:
1/2 cup milk or cream
Pinch of cinnamon or nutmeg
1/2 Tbsp vanilla extract
4 slices Bauli Panettone, left out overnight if possible
2 Tbsp butter
For the whipped cream:
1/2 cup heavy whipping cream
1/4 Tbsp vanilla
1 Tbsp powdered sugar
For the filling:
1/4 cup hazelnut spread
1/4 cup raspberry jam or preserves
1. Whip the cream and vanilla with a hand mixer until soft peaks form. Add powdered sugar and mix until incorporated.
2. Whisk together the milk, eggs, cinnamon and vanilla. Melt butter in a pan over medium heat. Soak Panettone slices in mixture for 30 seconds on each side. Place bread into the pan and cook until bottom is golden and crisp. Turn, and repeat with the other side. Repeat with all of the bread, keeping it warm in a 200° oven.
3. Spread 2 tablespoons of hazelnut spread and 2 tablespoons of jam on two of the bread slices. Top with remaining slices and a dollop of fresh whipped cream. Serve warm.
Holiday Panettone Breakfast
Cook Time: 30-60 min
1 pound Bauli Panettone (slightly stale is best)
6 large eggs
3/4 cup whole milk
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons unsalted butter
For the cranberry maple syrup:
1 pound fresh cranberries
2 cups maple syrup
Preheat oven to 200 degrees F.
1. Trim the bottom crust of the panettone and starting at the bottom, cut crosswise into 6 to 8 large rounded slices.
2. In a large bowl, whisk together the eggs, milk, sugar and vanilla until blended well. Melt 1 tablespoon of butter on a large nonstick griddle over medium heat.
3. Dip 3 slices of panettone into the custard, turning to allow both sides to absorb the egg mixture. Grill until golden brown, then flip and cook on the other side, about 4 minutes per side.
4. Transfer the French toast to a baking sheet and keep them warm in the oven.
For the cranberry maple syrup:
Place both ingredients in sauce pan, bring to a boil, lower heat
to simmer for 10 minutes, cool and serve.
We love Chef Fabio Viviani and wrote up his new wines not long ago.
He eats his Bauli Panettone Tiramisu-style, soaking it in espresso and layering with his version of mascarpone crema:
4 eggs, separated
16 Ounces mascarpone
4 Ounces sugar, divided
1 Pinch of salt
1 1/4 Cup brewed espresso, cooled
1/4 Cup Marsala Wine
3 Bauli Pandoro Cakes, cut into medium size sticks
3 Tablespoons unsweetened cocoa powder
1/3 Cup grated dark chocolate, to garnish
Mix the egg yolks with 2 ounces sugar until creamy. Using a wooden spoon, take out all lumps in the mascarpone in a large bowl. Then, mix the mascarpone with the egg mixture and mix until well combined.
In a separate bowl, mix the egg whites, salt, and the remaining sugar, until fluffy and hold their shape. Incorporate into the mascarpone mixture.
Mix together Marsala and espresso. Dip Pandoro fingers briefly in the mixture, making sure to not leave them inside for too long. Lay them flat into a 7 by 11 pyrex tray or individual serving cups.
Once the first layer has been laid out, spread mascarpone mixture on top. Dust with half of the cocoa powder. Repeat the same process again with remaining Panettone, cream, and cocoa.