What to do with
Leftover Panettone©
Panettone (pronounced paene-toune) is a type of sweet bread
loaf originally from
Milan, but you
do not have to go to
Italy
for the best Panettone for your holiday bread because we make it right here at
Home Farm Herbery with all our Kentucky Proud local ingredients including our
own dried fruit. It is overloaded with 8
eggs, lots of local chemical/pesticide-free honey and butter making it very
rich dessert bread.
At Home Farm Herbery we use the following ingredients:
Unbleached flour, water, salt, yeast, Local honey, Local eggs, Local butter,
Home Farm Herbery dried fruit (raisins from our own grapes, currents, lemon
peel, citron, orange peel) and lemon juice plus we add a big dollop of LOVE.
Most of the time this item is purchased around Christmas
time and it seems to be a Christmas desert. It sort of is an Italian thing and
most North Americans are missing out on a good thing because you can make lots
and lots of great deserts with leftover panettone. Over the years we have amassed several good
recipes at Home Farm Herbery and we would like to introduce you to some of
them.
Recipes from Home Farm Herbery
Panettone French Toast and Bacon
Slice a thick cross-section
of the cake. Soak it thoroughly in 2 eggs beaten with cream and a pinch of
salt. Cook it over medium low heat in
butter until golden brown and both sides. Dust with confectioner's sugar and
serve it with maple syrup and/or a dollop of mascarpone and some slices of
good quality crispy bacon. This cross
section will serve 3 to 4 people.
Panettone Pudding
Ingredients:
½ large Panettone sliced 1” thick
½ c mixed dried fruit such as cranberries and sultanas. 2 cups milk, ¾
cup heavy cream, 2 tsp. pure vanilla, ¼ cup sugar, 2 range free eggs plus 6
extra egg yolks
Directions: Lightly
grease a 2.5 qt. baking dish. Slightly overlap the panettone in the dish and
sprinkle each layer with the dried fruit. In a separate bowl whisk the eggs,
yolks, cream, milk, vanilla and sugar and pour it over the panettone. Let it
stand for 30 minutes, pressing down on the panettone every 10 minutes until it
soaks up all the liquid. Sprinkle the
top with extra sugar and bake in a pre-heated oven to 350 degrees and bake for
45 to 50 minutes until golden brown. If browning to quickly cover loosely with
a piece of aluminum foil. Remove from
oven and let it stand for 10 minutes. Serve warm with extra whipped cream.
Panettone French Toast with Mixed
Berries
Ingredients: 3 eggs, 1/3 cup pure un-thickened cream, 1/3
cup milk, 1 tbsp. sugar, ½ tsp. pure vanilla extract, 2 rounds of panettone cut
across horizontally about 1 inch thick
and quartered, about 9 ounces of mixed frozen berries thawed or fresh ones, 2 tbsp.
of confectionary sugar plus extra to dust. 2 tbsp. unsalted butter.
Directions: In a
wide shallow bowl mix cream, milk, sugar and vanilla. Add the panettone slices one at a time,
turning each one until coated and leave for 10 minutes pressing down from time
to time until all the liquid is soaked into the panettone.
In the meantime, put half of the berries, 1 tbsp. water and
the confectionary sugar in a blender and blend until smooth. Pour into a bowl
and add the remaining berries and set aside.
Melt half the butter in a non-stick frying pan over medium
heat. Drain excess egg mixture from half the panettone slices and cook for 1 to
2 minutes on each side until golden brown.
Keep warm while you melt the remaining butter and cook the remaining
slices of panettone in the same manner.
To serve, place two slices on each plate, dust with some confectioners
sugar and top with the berries and a dollop of cream.
Panettone, Berry and Mascarpone Trifle
Ingredients: 2 egg yolks, ¼ cup sugar, ¼ cup
Frangelico hazelnut liqueur, 9 oz. of mascarpone, 8 slices of panettone, and 11
oz. of mixed berries.
Directions: Use a
balloon whisk to whisk egg yolks and sugar together in a medium bowl until
light and fluffy. Add 1 tbsp. of the
Frangelico hazelnut liqueur and whisk until smooth. Add the mascarpone and use
a metal spoon to gently fold until just combined. Use a 3 inch biscuit cutter to cut discs from
the panettone slices. Brush the four discs with a little of the remaining
Frangelico hazelnut liqueur. Place in the base of four 1 cup serving dishes,
add a layer of mixed berries, a layer of mascarpone, dividing evenly among the
dishes and build each one up until all are layered and top with a layer of
mascarpone. Sprinkle some remaining
berries and cover with some plastic wrap and place in the refrigerator for 30
minutes before serving.
Panettone, Ricotta and Nectarine Cake
Ingredients: (1) 24
oz. panettone, 20 oz. fresh ricotta cheese, 2 oz. of bitter chocolate coarsely
chopped, 2 oz. blanched almonds, roasted and coarsely chopped, 1 & ¼ tsp. Glacé orange, confectioners sugar plus
extra for dusting, 2 tbsp. Grand Marnier, 4 fresh nectarines halved, stoned and
sliced into thin wedges.
Directions: Using
a serrated knife, cut the top off the panettone to make a nice cylinder shape,
and then trip the crust from the cylinder and cut widthwise into 4 thick
slices. Reserve trimmed panettone for
another use. Push the ricotta through a
fine sieve into a bowl and then add chocolate,
Glacé
orange, almonds, confectioners sugar and half the liqueur and mix
well. Spread 1/3 cup ricotta mixture
over the bottom slice of the panettone, press another slice over the top, then
repeat spreading and layering, finish with a layer of ricotta. Combine nectarines with remaining liqueur and
then top with 1/3 of the nectarines.
Serve cake cut into wedges and serve with the remaining sliced
nectarines passed separately. This cake is best on the day it is made and
peaches can be substituted for nectarines.
Apricot Panettone
Pudding
Ingredients: 5 to 6 oz. of apricots, 9 oz. panettone,
sliced, butter, 10 oz. plus 1 tsp. milk, a piece of vanilla pod, split open
with a sharp knife, 1 tbsp. caster or superfine sugar, 1 egg, 1 egg yolk, 2 oz.
of chopped almonds and some powdered sugar.
Directions: Place apricots in a small pan bring to a
boil, then cook gently for 5 minutes or until very tender. Drain, reserving the
juice. Mash the apricots into a puree.
Spread most of the apricot over the panettone and arrange in a buttered
oven proof dish. Spread the remaining
puree over the top, along with any juices. Put the milk, the split vanilla pod
and sugar into a sauce pan and heat slowly until the milk just comes to a boil,
then set aside for 10 minutes. Beat the egg and egg yolk together in a bow, and
then pour on the heated milk, stirring to make custard. Pour the custard around the edges of the
panettone, NOT ON
TOP. Sprinkle the top with the
almonds, dot with butter and bake in a pre-heated oven at 350 degrees F. or
until all the custard has been absorbed and the pudding is golden on top. Remove from the oven and cook 10
minutes. Sprinkle with powdered sugar
and serve.
Chilled Panettone with Poached Spiced
Cherries
Ingredients: 8
slices of panettone, 3 tbsp. butter (softened), 2 tbsp. orange marmalade, 2
eggs slightly whisked, 1 cup milk, ½ cup light cream, ¼ cup sugar, 1 tsp.
vanilla bean paste.
Spiced Cherries: 9
oz fresh cherries, (note you may or may not stone or pit the cherries. I usually do)
1 cup rose wine, ¼ cup sugar, 2 whole star anise and 1 cinnamon stick.
Directions: preheat
oven to 320 degrees F. Grease four 2/3 cup capacity ramekins. Use a round pastry or biscuit cutter to cut 8
discs from the panettone slices, Spread the discs with butter and orange
marmalade and place two discs in each ramekin.
Whisk together the eggs, milk, cream, sugar and vanilla bean paste in a
jug or jar until well combined. Pour evenly over the panettone slices and set
aside for 15 minutes to soak. Place in a roasting pan and pour in enough
boiling water to come halfway up the sides of the ramekins. Bake in the preheated oven for 20 minutes or
until set. Remove from the oven, removing the ramekins from the water and place
in the refrigerator for 1 hour to chill.
Meanwhile make the spiced cherries, place the cherries,
wine, sugar, star anise and cinnamon stick in a medium saucepan over medium
heat and bring to a simmer. Reduce heat to low and poach for 15 minutes or
until the syrup thickens and the cherries are tender. Remove from heat and transfer to a heat proof
bowl. Cover with plastic wrap and place in the refrigerator to chill. Serve the chilled panettone with the chilled
cherries and if you have not stoned or pitted your cherries, alert your guests
to the presence of pits in the cherries!
Happy Eating!
Labels: apricots, Arlene Wright-Correll, blog, cherries, christmas, french toast, Home Farm Herbery, Panettone recipes, pudding, What to do with Leftover Panettone©
