Winter's Bread

While, I did make this for Christmas morning, I think it's still appropriate seeing as Panettone is traditionally made for Christmastime and New Year's celebrations, and if not for Christmas, then it must be for New Year's?  I must admit, this was much more annoying to make, but hear me out:  I didn't even think to read through the recipe before I started.  I read through well enough to make sure that I would have enough time to make it and also to make sure that i had all of the ingredients on hand and ready to go.  Even still, this is a very fiddly little recipe and if you've no problem being tied up in the kitchen a while (sometimes it is necessary to be confined to one room for a while, especially during the holiday season's preparations) then I would still go for it. 

Hopefully, you will find my interpretation of the directions a bit easier to follow, and seeing as there are steps that I missed, completely skipped, and didn't bother to recreate, I can (somewhat, at least) call this more of 'my own' recipe than I first thought that I would be able to.

'My' panettone isn't necessarily super traditional, there is no mascarpone cheese, it does not take 20 hours (but only four), and is not made with an acidic sort of dough, and is rather more dense than the kind that is manufactured, but to be honest, once any type of bread, it seems, goes into a mass production, it gets lighter and fluffier until it is something that resembles Wonder Bread, but that, my friends, is an entire different story that I have time or space to explain to you about.

So, focusing back on the bread itself, it is a sweet, enriched dough made with eggs, milk, and butter; studded with dried fruits and scented with citrus fruits.  Really, it is a wonderfully rich bread that is fabulous by it's lonesome or toasted with butter. 

1/3c. warm water
.5 oz. active dry yeast
1 lb. 5oz. (~4c.) flour
1/2c. warm almond milk, original unsweetened
2/3c. sugar
4 whole eggs
3 egg yolks
1t. vanilla
3/4c. soft, sweet, butter
1.5t. salt
2c. mixed dried fruit, chopped if needed
zest of one orange & lemon


-Begin by blooming the yeast in the warm water until it foams.  This usually takes about 8 minutes for me, but just keep your eye on it.  Add about 1/2c. of flour, cover with plastic wrap and let this rise in a warm place.  I tend to keep my house pretty cold for bread making, so I just leave it on the bathroom counter with the heater on high and it works beautifully.
-In a separate bowl, combine the 4 whole eggs, only 2 yolks, sugar, and vanilla; and then add the warmed milk.
-In the bowl of an electric mixer (with paddle attachment) beat the butter, salt and remaining flour until it resembles a sort of crumble.  Carefully, add the egg mixture, and then the bloomed yeast sponge from earlier and beat on high speed until the gluten has visibly formed (the dough will be stringy) which should take around 9 minutes.
-Add the dried fruit and the zest; put in a bowl that you've buttered or sprayed/rubbed with oil; cover with plastic wrap, and take it back to it's warm place to rise for another 2 hours.
-However you prefer, grease either 2 loaf tins or panettone molds; turn out the dough and knead a few times; cut into half and shape into either rounds or loaves; place in the molds/tins, cover in plastic wrap, and let proof in their warm spot for about 45 minutes.
-Meanwhile, preheat your oven or 400(f) and when ready, brush with an egg-wash made of the remaining egg yolk and a splash of water, then cut a vent or two to let steam escape during the baking.  Bake for 15 minutes, then reduce the oven's temperature to 350 and bake for a further 45 minutes, making sure to cover the tops with foil if they decide to brown a bit too quickly.

There are some recipes that call for almond extract, candied citrus instead of the fresh zest, and many other variations.  I honestly do not think that there is much of a way to improve upon this other than maybe using a vanilla pod in place of the extract.  The almond milk was definitely my change, seeing as I didn't have any ordinary milk in my icebox at the time, but ordinary milk is what the recipe specified.  The fruits that I used were a combination of dried prunes and dried cranberries (using more prunes than cranberries) and by all means, if you like the candied citrus, then use some in place of the dried fruits and exclude the fresh zest.  This bread has something for all of the senses, its rich texture, floral scent, slightly sweet flavour, it's density, and it's lovely dark shell and golden interior. 

Obviously, I didn't have panettone molds using, instead, loaf tins but they worked perfects.  As far as left-overs of this, I would try making a sort of stuffing (Nigella Lawson has a recipe), in bread puddings, in french toast, or even as croutons. 

Have you ever had or made panettone?  Which part do you like best about it: the fruit, citrus, rich flavour?

Traditions: Old & New

Last week, we celebrated Christmas with my Father's side of the family, and I was more than happy to be in charge of the evening's menu.  While we don't usually go all out for Christmas with my Meme, we still try to keep the idea sort of traditional, not with a baked ham, but with an old time family favourite called 'hamloaf'.  I have not ever seen it outside of Oklahoma, but I know that the recipe has been published in one of the issues of the Better Homes & Gardens cookery books.  It is the same idea of meatloaf, for those of you who are already turned off.  (I do not care for meatloaf, and never have but have always loved hamloaf.  Even if you do like meatloaf, you should give this a try for something a little different.) 

 Being mostly a vegetarian, and my aunt who abstains from all meat, I made us what I hope will be a new tradition for the two of us.  I roasted two acorn squash and then filled them with a festive little rice mixture, and then reheated the whole lot of it the night of the big meal.  

This little menu happens to be pretty stress-free, which is something that most could only dream of during the holidays.

2 acorn squash, seeded
1/4c. brown rice
one celery stick, sliced
one garlic clove, minced
1/4c. onion, chopped
1/3c. sliced mushrooms
a splash of sherry vinegar
a small palmful each of dried cranberries and roasted walnuts
salt, pepper, cumin, and cinnamon


-to open the squash, pluck of it's little stem on the top to create a flat bottom.  Turn the squash on it's side and cut about 1/3 of the pointed end off, so that you now have a lid and bowl.  Scrape out the seeds and pulp and drizzled with olive oil, salt and pepper.  Roast in a moderate oven until it is soft, maybe 30-45 minutes, depending on your oven and squash sizes.
-meanwhile, cook the rice as directed and while you're at it, saute the vegetables in their own pan.  When the vegetables are done, add the sherry vinegar, then combine with the rice, other spices, dried fruit & walnuts (both of which, you've chopped) and season to your tastes.
- fill the roasted squash with the rice mixture and save for later or put back in the oven until heated through- and don't forget their little 'lids'.  

This really shouldn't take more than an hour from start to finish, and can easily be done in pieces for a couple of days, which is what I did.   There is something about the idea of stuffing things that seems much to intimidating when it's really not at all.  It's a bit fiddly and hands on but if you've no problem with that, then hopefully, this will please you as much as it did my aunt and I.

If you happen to be a carnivore, however, the other dish, being the hamloaf, is about as easy as it gets.

Bash some crackers, measure the milk, crack an egg, squidge together and bake.  You will never look back, this is so  good.

2/3c. crackers, bashed

1/2c. milk

1 egg

2lb. hamloaf mix*

-combine the first three ingredients, and then the hamloaf (and season with salt and plenty of black pepper as well) and squidge the whole mess together using your hands until everything is evenly mixed.

-shape into patties or loaves about 1/2 cup's worth, leaving you with roughly 8 little mounds.

-bake in a 350 oven for about an hour.

If you are a fan of freezing leftovers, these are so perfect for it that it isn't even funny.  Once they've frozen, you can just put them all in a plastic freezer bag using them as you want.  These are also fabulous cold and sliced with a fresh sprinkling of salt and pepper, or even sliced and warmed though in a pan (spray oil is your friend here) on the stovetop and then tucked between some chewy bread with some mustard.  There really is no wrong way to eat a hamloaf.

Does your family prepare the usual holiday feast, or do you switch things up every year?

Christmas Morning Granola

Last year marked the first of what I hope to be a traditional Christmas gift for my father, who happens to be an avid granola lover.  He is not really particular about it but does prefer to keep the sugar low and a smallish to non-existent nut content to keep the fat low as well.  I found a lovely recipe that was published in Nigella Christmas, a book that is my favourite to cook from, especially for Christmas treats and gifts.  I have changed up the recipe a bit, to fit my father's tastes and have altered the amounts of nuts and dried fruit.  


I love the smells that fill the kitchen as this is baking, and what you end up with, after a gooey mess of oats and seeds, is crispy chunks of not too sweet granola.

2.5 c. oats (not instant)

1/4c. white sesame seeds

1/2c. sunflower kernels

a small handful of walnuts 

2t. cinnamon

1/2c.  honey

1/3c. light brown sugar

1T. flavourless oil, such as canola

1t. salt

a handful of dried cranberries

-Combine all save for the dried fruit in a bowl.  (This is a very sticky mixture, so I normally use two silicone spatulas.)

-Spread onto a lined baking sheet and slide into a 325f. oven.

-This will take about 30-50 minutes depending on your oven, and I would recommend moving it around about halfway through the baking.  Keep and eye on this, and do not wait until it goes crispy in the oven.  It will crisp upon cooling.

-When it has cooled, break into shards and add the dried fruit.

This is the delicious result:

I will admit that I forgot to add the fruit and so it isn't mixed through but rather scattered ontop.  

Naturally, you can change the type(s) and amount(s) of nuts and dried fruits, for your own tastes.  Just be warned: this is terribly addictive stuff, so if you're making it as a gift...well, you might want to make double.

Christmas is just around the corner, and I have so much more baking and cooking to look forward to!

Hope you all are well.

What do you enjoy most about granola?

It's Christmastime, again!

There is no better time, in my opinion, to start a new blog then around the holidays!  I will have so much to post about for the upcoming week that I am just excited beyond imagination.  Spiced scents wafting from a warm kitchen are some of the very essential things that make the holiday season, for me.  I began my holiday baking endeavours last night with some speedy Vanilla Marshmallows and Pistachio Fudge.  I have been making the marshmallows annually for a few years now and am even expected to make them!  It was the first time for the fudge, but I rather think that it will be a new tradition as well!

The Marshmallows, are much easier to make than you might expect.  Most people, when presented with them often tell me that they didn't know that marshmallows could be made.  Well, of course they can!

Here they are, in all of their powdered ivory glory, ready to be plopped into a steaming mug of cocoa or just eaten alone.  To make them, you will need about 20 minutes of hands on work, and 2 hours for them to set up, and of course, some ingredients:

3/4 oz. of unflavored gelatin

2c. sugar

2/3c. light corn syrup

6oz. cold water

2t. vanilla

1/4t. kosher salt

-Begin by blooming the gelatin in 4oz. of cold water in the bowl of an electric mixer (you will be needed the whisk attachment).

-In a sauce pan, combine the sugar, corn syrup, and remaining 2oz. of cold water.  Bring to a boil over medium-high heat, and let boil for one minute.

-Turn the mixer on medium-high speed and, carefully, pour in the boiling sugar syrup.  Once the entirety has been added, turn the mixer up to the highest speed that it can go and let it whip for 12 minutes.  In about the 11th minute, add the vanilla and salt.  (If you are using peppermint, almond, or any other flavourings, then decrease the vanilla.)  

-Have an 8x8 inch square pan waiting lined with cling wrap that has been sprayed with non-stick spray.  Mound the ivory fluff into the pan and let set for about 2 hours.  If you're leaving it longer, I would cover the top with cling wrap so it doesn't dry-out.  

-When you're ready to cut, spray a knife with non-stick spray and cut into 16 pieces, spraying between each cut.

-Toss each marshmallow into a freezer bag with powdered sugar and shake to cover, and store in an air tight container.

While marshmallows are nice, what is Christmas without fudge?

This is a particularly wonderful recipe, especially if you are not partial to the grainy-sugariness that most fudges tend to have.  It is also perfect for those who claim that they can't cook.  It really is that easy.

12 oz. semi-sweet chocolate
14 oz. (one can) sweetened condensed milk
2T. butter
1c. shelled & bashed pistachios
dash of salt


-In a sauce pan over low heat, combine the chocolate, condensed milk, butter, and salt.  Let this cook until the chocolate has melted, stirring some what frequently to make sure the chocolate doesn't burn. It should take between 5-8 minutes, depending on your stove.
-When the mixture is melty and gooey, stir in the bashed pistachios and pour into a 6x13 or 8x8 pan that you've lined with foil.  
-Let this set up in the fridge, where it will also be stored.  Keep in mind that this is more of a hardened ganache than actual fudge meaning that at room temperature it will go very soft if left there for too long, but let me tell you- it does the trick nicely.  People will wonder how you've managed to make this terribly difficult confection, when you've only spent fifteen stress-free minutes in the kitchen.

Just in case you still think that this is quite an endeavor for only one evening, I will be honest and let you in on a secret- I made the fudge while the marshmallows were being whipped into shape in the mixer and spent only about 30 minutes of my night with these treats in total.  

I am eager to use different nuts with the fudge and maybe try bittersweet chocolate as well, for a less sweet treat.  Also, am wanting to experiment with the flavorings of the marshmallows- almond and chocolate would be a nice start.  Lavender would be interesting as well, but that might have to wait for Easter.

What are your thoughts?

Merry Christmas, all!