I wish we could put up some of the Christmas spirit in jars and open a jar of it every month.
— Harlan Miller
coyright 2012 Art of Living, PrimaMedia,Inc/Maria Liberati
Maybe it’s time to open up that jar… find your tiny angels… and begin letting out some early Christmas spirit..
Thanks to WFMZ for my appearance on Friday
and here’s a recipes from that show..made with Panettone (Italian Christmas bread) by Bauducco.for this luscious dessert..not just for Holidays.. but brings a taste of the Holidays to your table anytime…
Panettone di Cioccolata
(Chocolate Panettone)
excerpt from The Basic Art of Italian Cooking: Holidays & Special Occasioins-2nd edition
Dessert
- ½ a large panettone
- 16 ounces dark chocolate (70-90% cocoa), broken into small pieces or chopped
- 4 chopped dried figs
- ¼ cup dried cherries
- ¼ cup raisins
- 2 eggs
- 2 cups milk
- ½ tsp pure vanilla extract
- ¼ cup sugar
- 1 fresh lemon rind, grated
- Powdered cocoa
Preheat oven to 425 degrees. Break or pull apart panettone into small cubes.
Place one layer of panettone cubes in an 8 inch round or square glass or ceramic baking dish. Cover with chopped chocolate pieces, chopped fig pieces, cherries, and raisins. Cover this layer with remaining panettone cubes.
In a separate bowl, whisk the eggs, milk, vanilla, sugar, and lemon rind together. Pour liquid over panettone cubes. Gently push down on top to be sure liquid soaks into all layers. Let sit for 10 minutes, then bake in preheated oven for 40 minutes or until firm and golden on top. When cool, dust with powdered cocoa and serve.
See you at
*October 7th-Williams-Sonoma Columbus Circel, NY, NY
*October 12-14-Taste of Philly Food Show- Oaks Convention Center, Oaks, Pa
*October 18th-Upper Bucks Chamber of Commerce Foodie Event and Fundraiser-Quakertown, Pa Sands Jeep/Dodge/
For more recipes, get your copy of The Basic Art of Italian Cooking: Holidays & Special Occcasions-2nd edition, winner of the Gourmand World Cookbook Awards
