The Best Panettone in the World

No! I do not like bread that is naturally sweet or bread with candied anything, nuts or fruit. There, I said the blasphemous no word torward a beloved holiday food like, well, panettone. 

For those who don’t know what panettone is I’ll give you a little information.  It’s a traditional Italian sweet bread that originated in Milan.  It’s made with any number of candied fruit, citron, raisins and citrus zest; namely lemon or orange.  It’s tall, light and in some instances extremely fluffy.  What’s not to like?  

And that’s where Williams-Sonoma comes into my story. 

Now I’m not one to overly exclaim how much I like a certain space, but I really do love Williams-Sonoma (and don’t forget the s at the end of Williams).  I’ve had a lot of firsts there like; teaching a cooking class, buying my first box of Maldon salt and most importantly having my very first taste of a sweet bread called panettone.

This is your first look at the best panettone in the world! 

I must have been going through a weird, I want to try everything chestnut stage, during holiday shopping one year.  I stepped into the store and they had samples out for a taste.  And I did just that.  OMG!  I went back for more. Then bought not one but two cannisters of this delectible sweet bread.  Then I walked out of the store and told everyone I knew about it. 

Now, it’s my go-to holiday party, house, family and just because gift. 

According to the labeling on the cannister that carries the panettone it is made by, Pasticceria Scarpato.  However, don’t go tryin’ to “get it a little cheaper” by going to the source (Ok, true confession: I’ve tried.) Because you won’t find it easily accessible as it’s made exclusively for Williams-Sonama.  

Here’s my advice: buy it ON-LINE.  Or if you really love the holiday mall shopping experience, RUN to a retail store. Don’t dwadle because they do sell-out.

Like I said, I’ve always been a no person to a sweet bread.  Let’s just say that this panettone has given me a new perspective on the tradition of a holiday sweet bread.

The scent is what first hits you when you open the red cannister; lightly toasted caramel.  The bread is soft and feathery with copious amounts of glazed chestnuts sprinkled throughout.  It’s THE delectible holiday treat.  And why I think it’s the best panettone in the world.  

Thank you Williams-Sonoma.

Holiday Champagne Cocktail with Star Anise

In my book it’s always champagne time! I learned this one evening when we met our good friends, Max and Shari, for cocktails at their Texas home.

It was any ordinary evening; just a Saturday going out.  We knocked on their door and they greeted us with a bottle of their favorite champs from the Schramsberg Vineyard in Napa Valley. And this was before you could get it in the liquor stores or before wine of the month was mailed (legally) to any household here in Texas.  So as you might imagine, and in my mind, this was super special.

I said, “Champagne in the late afternoon?” See, I had only had cheap champagne and only on special occassions.  Shari, more surprised than me, responded, “But of course, why not?”

And why not, indeed!  We drained the bottle merrily! 

Now it’s your turn.  This is a super holiday (and remember - anytime) champagne cocktail.  Simple to make, refreshing and a lighter alternative to other boozy cocktails. 

You need only make a simple syrup with star anise and buy a bottle of your favorite champagne. 

Ingredients

6 whole pieces of star anise
1 bottle of champagne

Process

Pour 3 ounces of champagne into a champagne flute. Add 1/2 ounce of star anise simple syrup.  Garnish with one whole star anise.  Serve.

You can add more star anise simple syrup if you want a bigger flavor and more sweetness.

One bottle of champagne will serve up to 6 people.

Friday Food Find: Holiday Green Bean "Casserole" Alternative

I love green bean casserole! You know the one I’m talkin’ about; canned green beans, mushroom soup, fried crunchy onions on top?  While it hasn’t been a tradition at our family’s holiday meals it certainly shown up here and there. 

I don’t know if I should admit this or not but one time I even made this ubiquitous holiday dish for a party when I was single and way before I had any culinary training.  It was simple, cheap & yummy.  So yummy that I ate the whole batch before the party and had to make it all over again.  It was a moment for sure! 

I haven’t had this casserole very many times since; especially now when looking for a little lighter fare.  Which is where today’s Friday Food Find comes in.  

When my sweet baby sister Emily started cooking and hosting meals she brought this recipe to all of us.  It is wonderful; crunchy, crisp, warm, colorful and full of flavor!  I remember the first time she made it for the family. We all couldn’t wait to try it…especially since it had proscuitto! 

I watched her make it again this past Thanksgiving so I could share it with you all.  As my mother says, “It’s a keeper!”  And it is definitely a fabulous and lighter alternative to the “traditional” grean bean casserole. 

Thanks sweet sis for the recipe!

Ingredients

2 lbs fresh green beans, trimmed and blanched
2 tsp extra virgin olive oil
1 of each: red, yellow, and orange bell peppers, sliced, seeded & julienne
4 very thin slices of proscuitto, julienne
1/4 C pecans, rough chop & toasted
1 - 2 Tbls pure maple syrup

Salt and pepper to taste. (Do not salt dish until all ingredients have been combined and you have tasted. Proscuitto is cured therefore salty.)

Process

Blanch green beans and set aside. (This can be done the day before).
Place a large sauté pan over medium high heat. Add olive oil and proscuitto and saute until soft but not crisp.  Remove from pan and place on paper toweling to drain.
Add peppers and saute until just barely soft.
Add the beans and proscuitto to the peppers and saute until heated through, season with salt and pepper to taste.
Drizzle maple syrup to taste and toss together.
Place on serving plate and garnish with toasted pecans. Serve immediately & enjoy!

Friday Food Find: Thanksgiving Breakfast Bowl

It’s the day after Thanksgiving but it’s not over yet!

Like my husband Mike says, “If you go in…go all in!” And that’s just what I did this morning. 

Homemade sausage and herb stuffing and garlic whipped potatoes with turkey gravy; just the leftovers from yesterday’s fabulous meal. These super sides (in more way than one) are my all time favorite.

Hope you are having a fabulous holiday weekend.  And are finding your own FFF Breakfast Bowl from Thanksgiving Day.  Here’s to it!

Bonus Tip: For the Love of Thanksgiving

Lessons in Technique

The first time I saw this video I laughed so hard I cried.  See, I know Mary Risley and have had the distinct pleasure of taking one of her classes at her cooking school in San Francisco; “How to Teach a Cooking Class”.  What I learned from her has been invaluable to my success as a culinary instructor.  And the recipes I took from that class years ago I still use.  They are that good! 

I called Tante Marie’s yesterday to get permission from Mary to use this video on my Tuesday Tip.  And she said yes!  So, here’s Mary sharing how to keep it real in the kitchen during the Thanksgiving holiday.  This is your bonus Wednesday Tip. 

Thank you Mary!