Posts Tagged ‘christmas desserts’

Holiday Recipes – What Should I do With Panettone?

December 3, 2009

A lot of customers want to branch out and try different products that they find at Mozart Bakery.  To help out, we’ve paired a Mozart Bakery product with a recipe that you can try at home.

In honor of the holidays, we’ve chosen Panettone for our December recipe. Panettone is a traditional Italian sweet bread, but it’s not really a bread and it’s not really a cake. Michelle, my assistant, describes panettone by saying, “if bread and cake had a love-child it would be panettone.”

We only bring in premium brands, imported from Italy.  The traditional rich, moist Milanese style of Panettone contains dried and glazed fruit and has a buttery flavor.   There are several other varieties as well, with various fillings such as:

  • Gianduja (hazelnut and chocolate),
  • Limoncello (lemon liqueur),
  • Nocciola (hazelnut), etc.

In case you’re wondering, Pandoro is similar to Panettone but it is more like a very light sponge cake and it never contains fruit.   Pandoro is also made with a variety of fillings.

Traditional: Simply cut into wedges and enjoy with coffee for breakfast, dessert or snack time.

For Breakfast: Italian Toast (serves 4)

  • 1 loaf Panettone Milanese
  • 4 eggs
  • 1 cup cream
  • Zest of one orange
  • 4 tsp butter
  • Icing sugar for garnish
  • Maple syrup optional

Cut panettone into 1” wedges, 4 per person, set aside.

Whisk eggs, cream and orange zest together in a mixing bowl.

Heat large frying pan over high heat, melt 1 tsp butter in pan.

Quickly dip slices of panettone in egg mixture, flipping over to coat both sides and place immediately in hot pan.  Fry approximately one minute per side until golden

Arrange 4 pieces per plate, dust with icing sugar and serve hot.

For Dessert: Panettone with Strawberries and Whipped Mascarpone (serves 4)

  • 1 loaf Panettone Milanese.
  • 1 cup good quality mascarpone (Italian cream cheese).
  • ¼ cup whipping cream.
  • 2 tbsp honey.
  • 1 cup sliced strawberries.
  • 1 tbsp sugar.
  • 2 tbsp Vanilla Balsamic Cream (or regular Balsamic vinegar).
  • Pinch fresh cracked black pepper,
  • Fresh mint for garnish.

Place sliced strawberries in a glass bowl with sugar, balsamic cream and black pepper.  Set aside and marinate for at least 30 minutes or up to one day.

Combine mascarpone cheese, whipping cream and honey in a bowl and beat with hand mixer until smooth and creamy.  If using a stand mixer, use the paddle attachment.  Set aside.

Slice panettone into 8 thick slices that will fit in your toaster, toast two pieces per person until golden.

Cut toasted panettone into points, arrange on plates.  Divide strawberries amongst the plates, then top with the mascarpone mixture.

Garnish with sprig of fresh mint