Panettone French Toast

Filed under: RECIPES - Breads, RECIPES - Breakfast

Panettone {Pan e toni} (meaning large bread) is an Italian sweet bread, studded with dried fruit that has been soaked in liquor, commonly associated with Christmas. Historians are unclear as to the exact history of Panettone; however, it is said to have originated during the 15th-century in Milan Italy, when the ancient Romans used honey to sweeten breads. Writings dating from the 18th-century associate the bread with Christmas; yet, it was not until the early 20th-century that panettone became a widely shared Christmas tradition. Today Panettone is shipped all across the world and not only at Christmas time but Easter too.

There are just as many legends as there are versions of the bread. The first story tells of a young noble man, Toni, and his love for the baker’s daughter. To win the heart of his true love he disguised himself as apprentice to her father. One day he made a special domed bread that impressed the baker and the daughter so much that the baker sanctioned his daughter’s hand in marriage.

The second tale occurs one Christmas Eve at a lavish banquet held at the court of Ludovico Sforza. The cook accidently burnt the dessert. A kitchen hand, named Toni, saved the evening by making a sweet bread using the remains of the burnt cake and adding dried fruit, spices, eggs and sugar.

How ever Panettone came to be this rich buttery sweet sensation is a world wide Holiday favorite. Panettone is often toasted and served alongside coffee. You will also find recipes for Panettone stuffing and bread pudding in addition to this version of Panettone french toast. Panettone is not a fruit cake although it does contain dried fruit. Freshly made is always preferred over store bought but if it is not available at the local bakery try finding the brands by Bauli or Flamigni.

Source: Williams Sonoma
1/2 Panettone, about 1 pound
3 eggs, lightly whisked
1 cup milk
Grated zest of 1 orange
1/2 cup fresh orange juice
1 tbsp Cointreau (optional)
3 tbsp granulated sugar
1/4 tsp ground cinnamon
1/8 tsp freshly grated nutmeg
Softened unsalted butter for brushing
Confectioner’s sugar for dusting
Warm Maple syrup for serving

Slice off the end pieces and discard. Cut panettone into 5 or 6 vertical slices then slice pieces in half.

In a bowl, whisk eggs, milk, orange zest, orange juice, Cointreau, granulated sugar, cinnamon and nutmeg. Pour into a large shallow bowl; add bread slices. Soak, turning once, 10 seconds per side.

Heat griddle on medium heat; brush with butter. When the butter foams, add a few bread slices. Cook, turning once, untl lightly browned, 3-5 minutes per side. Turn slices over again; cook a few minutes more per side. Transfer French toast to serving plates. Place in oven; turn oven to 200 degrees. Cook remaining slices.

To serve dust with confectioner’s sugar. Serve with maple syrup.

Serves 4 or 5.

Keep any left overs refrigerated. Reheat in the oven, spread with butter and eat with a cup of hot chocolate. Mmmmmm.

Technorati Tags: Christmas, easter, french toast, Italian bread, Panettone

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Old Fashioned Cinnamon Rolls

Filed under: RECIPES - Treats

In our quest to find the perfect cinnamon rolls we had to take a few important details into consideration. First, the finished dough had to be soft, light and doughy not dry and airy. Second, the filling had to be gooey and buttery. It had to have just the right amount of cinnamon to sugar ratio to create that bubbling sea of caramel like confection. Last of all the frosting could not be too sugary, lemony or taste like cream cheese. We wanted the perfect balance of flavors encompassed in a pillowy soft blanket. It has taken me two years to narrow down the list of contenders. From my final list of three I forgot which of the top two contenders was the one we liked best. Fortunately for us we had family in town to help devour the re-test. Our favorite recipe for cinnamon rolls is actually a combination of the two.

Tips: For best results use a 9X13 baking dish. We found that when the rolls were baked on a baking sheet they came out dry and thin.

Source: Adapted from allrecipes and The Food Nanny Rescues Dinner

Dough:
1/4 cup warm water (110 degrees)
1 tbsp active dry yeast
1 pinch sugar
1 cup warm milk (110 degrees)
2 eggs, room temperature
1 teaspoon salt
1/3 cup butter or margarine, melted
5 cups bread flour

Filling:
2 1/2 tsp cinnamon
1 cup brown sugar, packed
1/3 cup butter, softened

Dissolve sugar in water. Add yeast. Let proof (yeast will bubble up), about 5 mins.

In a bowl combine the warm milk, eggs, butter and salt.
Add flour, one cup at a time stirring until well blended. Knead dough for 10 minutes until smooth. Place dough in a bowl, cover w/ a damp cloth. Let rise in a warm place for about an hour until doubled in size.

In a small bowl, combine brown sugar and cinnamon.

Punch dough down. Knead a few times. Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup softened butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 20 (1 1/2-inch) rolls or 12 larger rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking make icing or frosting.  Spoon frosting on warm rolls before serving.

Cream Cheese Frosting:
1 (6 ounce) package cream cheese, softened
1/3 cup butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt.

Icing:
1/3 cup softened butter
3 1/2 cups of powdered sugar
2 tsp vanilla
1/4 cup milk

Beat the butter in a bowl until creamy; add the powdered sugar, vanilla, and milk. Beat until smooth and creamy. Drizzle over warm rolls.

Technorati Tags: Christmas, Cinnamon rolls, desserts, fall, Thanksgiving, winter

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Saucy BBQ Cran-Apricot Pork Chops with Oranges

Filed under: RECIPES - Main Dish

I had some pork chops I did not know what to do with. With a few searches on the net I came across a recipe for Saucy Pork Chops with Oranges. I did not have any orange juice (that stuff never lasts in this house) or marmalade. I did however have cranberry juice and apricot jam. At the last minute I discovered the oranges were eaten. No worries, the oranges are mostly for presentation.

Serve with a garden salad and baked sweet potato.

Source: Adapted from Southern Living Mag.
4 Pork Chops (1 1/4 inch thickness)
1/2 cup cranberry juice
2 tsp soy sauce
1/4 tsp red pepper
1 tsp salt
3/4 tsp pepper
1/4 cup apricot jam
1/2 bottle BBQ sauce
Orange slices

Combine the cranberry juice, soy sauce and red pepper in a large zip-lock bag or container with a lid. Pierce chops several times then place in the marinade. Allow to sit at least 30 minutes.

Heat grill to 350 – 400 or oven to 375 degrees. Combine apricot jam and BBQ sauce. Remove chops from marinade. Discard marinade. Season with salt and pepper. Brush one side of pork chops evenly with half of BBQ mixture mixture.

Grill 10 minutes. Turn pork chops, and brush evenly with remaining half of mixture. Grill 10 minutes or until done. Remove chops from grill, and let stand 5 minutes.

Grill orange slices, covered with grill lid, over medium-high heat 1 minute on each side. Serve with pork chops.

*grill boneless pork loin chops 8 minutes on each side or until done.

Variations:
– Replace cranberry juice with 1/2 cup orange juice.
– Replace apricot jam with 1/4 cup sweet orange marmalade.

Technorati Tags: apricot, BBQ, cranberry, fall, pork chops

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Orange Spice Banana Bread

Filed under: RECIPES - Breads, RECIPES - Snacks, RECIPES - Treats

This orange spice banana bread smells absolutely amazing. The aroma fills the house with the pungent fall spices. It is so hard to wait until the bread is completely cooled before pinching off a nibble.

The most important tips I can pass on is to make sure the cream cheese is completely softened. Unwrap the bar and leave it out for at least 25 to 30 minutes to soften. Brown speckled very ripe bananas are the best type of banana to use in banana bread, it gives the bread a more intense banana flavor. This rule may be broken if you are looking for a subtle banana flavor to showcase the orange. Lastly blend the wet ingredients well, no lumps remaining in the cream cheese, before combining with the dry ingredients.

Source: Good Life Eats
2 cups all purpose flour
1/4 cup packed brown sugar
1/2 cup white sugar
3/4 tsp baking soda
1/4 tsp salt
2 1/2 Tbs orange zest, (about 2 medium sized oranges)
1 1/8 tsp cinnamon
1/2 tsp nutmeg
2 pinches of allspice
1 1/2 c very ripe bananas, mashed
1 (8 oz) cream cheese, softened
2 large eggs
6 tbsp butter, melted
1 1/2 tsp vanilla

Preheat oven to 35o degrees F. Grease a 9×5 inch loaf pan with cooking.

Sift together the flour, sugars, baking soda, salt, orange zest, cinnamon, nutmeg, and allspice. Set aside.

Mix the mashed bananas, cream cheese, eggs, butter and vanilla using a wooden spoon. Gently combine the flour mixture with the mashed banana mixture until just combined. Do not overmix; the batter should look slightly lumpy and thick.

Pour batter into the prepared pan. Bake for 55-65 minutes, or until toothpick comes out clean. Cool for 5 minutes in the pan before removing. Cool on a wire rack.

Technorati Tags: entertaining, fall, gifts, Halloween, Orange Spice Banana Bread, RECIPES, RECIPES - Snacks, Thanksgiving

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Turkey Tetrazzini

Filed under: RECIPES - Main Dish

Every year it is the same dilemma, “what to do with the left over turkey!” We always have turkey soup on Sunday. Then there is cranberry stuffed turkey rolls with left over stuffing and turkey pot pie. Turkey Tetrazzini is another comfort food favorite. I like to use left over mashed potatoes, if there are any, in place of the noodles.

Source: Rosy Little Things
1 lb. button or crimini mushrooms, cleaned and sliced
4 cup milk
10 tablespoons butter, divided
1/2 cup flour
1 cup turkey gravy (or however much you have left over, if less than that)
1 to 2 cups leftover turkey meat, shredded into bite-sized chunks
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb. spaghetti
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees F. Melt 2 tablespoons butter in large saute pan and saute mushrooms until soft and slightly browned. Set aside.

Make bechamel sauce: Over medium heat, melt remaining butter in large saucepan, add flour, and whisk over medium heat for several minutes. Whisk milk into butter/flour mixture gradually until all milk is incorporated. Simmer sauce until it is thickened slightly and very velvety. Add turkey gravy and mushrooms and mix well. Season with salt and pepper to taste.

Meanwhile, cook spaghetti in boiling water until a minute or two before al dente. Drain and return to pot. Mix in half of sauce and stir to coat. Pour spaghetti into 9″ x 13″ pan and sprinkle with Parmesan cheese. Bake for 30 minutes until top is bubbling and delicious-looking. Add turkey pieces to sauce and serve over slices of spaghetti casserole. Enjoy thoroughly.

Technorati Tags: BUDGET MEALS, Christmas, easter, fall, leftovers, Thanksgiving, turkey

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Pumpkin Crunch Cake

Filed under: RECIPES - Treats

My sister-n-law Jennifer suggested this recipe for Pumpkin Crunch Cake. If you liked the Texas Dump Cake recipe then you will enjoy this one. It is the same concept using pumpkin rather than fruit.

1 (29oz) can pumpkin
3 eggs
1 can Evaporated Milk
1 cup sugar
1/2 tsp salt
4 tsp pumpkin pie spice
1 yellow cake mix
1 stick butter, melted

Mix the all the ingredients together. Pour into a greased 9X13 inch baking dish.

Sprinkle cake mix over the mixture. Drizzle with the melted butter. Bake 1 hour in a 350 degree oven. Serve warm or chilled.

Variations:
– Sprinkle 1 cup chopped pecans over cake mix then drizzle with the butter.
– For a Gluten free version try Betty Crocker’s gluten free cake mix.
– For dairy (milk) free version use vanilla rice milk about a third less than what’s called for.
– Make your own cake mix: combine 2 cups flour, 2 tsp baking powder, 1/2 tsp salt and 1 cup sugar. Cut in 1/2 cup butter.

Technorati Tags: cake, dessert, fall, Gluten free, Halloween, harvest, Pumpkin, Thanksgiving

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Fall Spiced Apricot Cider

Filed under: RECIPES - Beverage

The weather here has been playing hide-n-seek. One day it is cool the next day back to warm weather. We have so longed for a change from the drastic heat that prevails here in the valley but now that my toes are chilled I wish for warmer weather. All is well though. I have my toasty woolen socks and my favorite fall cider to keep me comfortable. I remember growing up my mom would steal my dad’s warm socks to keep her feet warm. Now she has slippers but the charade was a fun jest to usher in the winter.

Source: Connie Cummings
2 cans apricot nectar
2 cups water
1/4 cup lemon juice
1/4 cup sugar
2 whole cloves
2 cinnamon sticks

In a slow cooker, combine all ingredients; mix well. Cover and cook on low for 2 hours or until cider reaches desired temperature. Remove cloves and cinnamon sticks before serving.

Technorati Tags: apricot, beverages, cider, fall, Thanksgiving

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Honey Stir-fry Chicken with Peanuts

Filed under: BUDGET MEALS, RECIPES - Main Dish

The history of American stir-fry begins in the mid-1800′s when when Chinese immigrants began settling in California. In the 1920′s Asian cuisines piqued the interest of a growing group of modern socialites because it was considered exotic. It wasn’t until after World War II that Asian cuisines filtered down to mainstream America. Problem was much of what was labeled as authentic Chinese food was far from it. General Tao with broccoli, Won ton soup, chop suey, egg rolls, barbecued spareribs, sweet-and-sour pork amoung others (including this recipe for Chicken Honey Peanut Stir-Fry) were concocted purposely for the palettes of American diners. The reason being most of the ingredients that go into authentic Chinese dishes was not and still is not available here in the states. Another reason was that the average American found the spices often used in Asian cuisine too pungent. They do use sauces but they are far from the sweetened brown sauces we see here. Back home they used what they had on hand mostly spices, pastes, freshly picked vegetables and little meat.

Today Chinese restaurants still cater to the American’s love of egg rolls and fried garlic chicken yet there are more establishments available offering dishes that closely resemble the real deal. You just have to ask. The Wok however is genuine. It is said to have been around for about two thousand years. The wok is considered to be the most important piece of cooking equipment in South East Asia and China. The rounded bottom of the wok enables the chef to stir-fry, steam, and boil all in one pan.

Source: Robin Webb
2 tsp peanut oil
2 stalks celery, chopped
2 carrots, peeled and diagonally sliced
1 1/2 pounds skinless, boneless chicken breast halves – cut into strips
1 tbsp cornstarch
3/4 cup orange juice
3 tbsp light soy sauce
1 tbsp honey
1 tsp minced fresh ginger root
1/4 cup cashews
1/4 cup minced green onions

Heat 1 teaspoon of the oil in a wok over high heat. Add the carrots and celery and stir fry for 3 minutes. Add remaining 1 teaspoon oil, then add the chicken and stir fry for 5 more minutes.

In a small bowl, dissolve the cornstarch into the orange juice. Mix in the soy sauce, honey and ginger. Add this sauce to the wok and cook over medium heat until thickened. Top with the cashews and green onions.

Serve over noodles, rice or a bed of steamed cabbage.

Variations:
- Add a colorful array of your favorite vegetables such as: cabbage, bok choy, spinach, Chinese broccoli, Chinese green beans, mushrooms, red chili pepper.
- Can sub turkey, pork, tofu or mushrooms for the chicken.

Technorati Tags: chicken, honey, peanuts, stir-fry, Thanksgiving

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Pepper Lover’s Peppered Beef Roll

Filed under: RECIPES - Main Dish

I have grown quite fond of my little ceramic pot since I found an old 1970′s crock pot cookbook at the thrift store. Last week we enjoyed Pork Chops with Oranges and now this week we salivated over Peppered Beef Roll. I have not had this much fun or success since I bought the River Cottage Family Cookbook a few years ago.

Most of the heat from the pepper is contained in the stuffing. For a milder version cook as directed but serve without the stuffing. The flank steak I found was in a sealed commercial package meaning the butcher did not wrap it in house. It was a little expensive. I think I paid $10 for 2 pounds. On Sunday’s I like to serve more of a traditional type dinner with pot roast or a roasted chicken. We use the left over meat in subsequent meals during the week. So the price was not too bad. Serve with steamed vegetables.

Source: Slow Crock Cookery by Karen Plageman
1 Flank Steak, about 2 pounds
1/4 cup fine dry bread crumbs
1 to 2 tsp peppercorns, crushed
1 tsp salt
1/4 tsp allspice
1/2 tsp garlic powder
1 cup chopped onion
1 1/2 cups beef stock
String

If flank steak is not already sliced, butterfly-cut steak to make it twice as long.

Lay meat out flat. Combine bread crumbs, crushed peppercorns, salt, allspice, and garlic powder and spread evenly over meat.

Roll up meat tightly and firmly and tire with string. Place in slow cooker. Add oinon, water and bouillon cubes. Cover tightly and cook at low for 7-8 hours. High for 4-5 hours. Turn beef roll several times during cooking. Makes 4-6 servings.

Technorati Tags: crock pot meals, entertaining, fall, Peppered Beef Roll, RECIPES, winter

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Halloween Mystery Dinner Menu

Filed under: CREATING MEMORIES, RECIPES - Beverage, RECIPES - Snacks, RECIPES - Treats

Art Work: Celebration of Halloween by Ryan Conners

The Witches Tavern

Beverage

Blood Spritzer – Cherry Fizz

Appetizer

Eyeball Soup – Tomato Soup with Cheese Tortillini

Or

Grave Digger Bones – Bread Sticks

Main Dish

Shrunken Troll Heads – Stuffed Acorn Squash

Or

Stuffed Hobgoblin Hearts -  Quinoa Stuffed Bell Peppers

Dessert

Shrunken Stuffed Mummy Heads- Baked Apples

Technorati Tags: fall, family, Halloween Dinner Menu, kids, memories, thanksgiving menu ideas

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