The Long Journey to Homemade Panettone

My dad is obsessed with panettone.  It is usually sold in stores around the holidays, and he will buy and use up an entire cake.  I decided that this year, I was going to make my own!  This started with first buying the panettone molds, easy to find on amazon.  Next, I had to find the right recipe.  I found a few that sounded promising, and saw that they all included candied orange peel or candied citron.  Well this is where I started having problems.  I searched everywhere, in grocery stores, specialty stores, online - could not find it anywhere.  So I decided, okay, I'm just going to make my own!  I made candied orange peel that was delicious in the panettone, and was also delicious dipped in dark chocolate and served at a party!

The panettone itself turned out really well.  The "cool rise" method wasn't so successful for me, but it started to rise once I brought it to a warmer place in the house.  I wouldn't recommend adding the butter into the top of the dough before baking - it just made the center gooey and didn't allow it to bake.  I used a large panettone mold, 6.75 inches across, and it fit the entire recipe perfectly.

And the leftovers made amazing french toast :)

Recipe: Panettone (from Andrea's Recipes)
Ingredients:
1 cup raisins
2 tbsp light rum
2 tbsp hot water
3 3/4 cups all purpose flour
2/3 cup sugar
1/2 tsp salt
1/2 tsp active dry yeast
1/4 tsp lemon zest
1/2 vanilla bean, split lengthwise
3 large eggs, room temperature
2/3 cup lukewarm water
1 tbsp honey
12 1/2 tbsp unsalted butter (10 1/2 tbsp softened and cut into cubes, 1 tbsp melted, 1 tbsp chilled)
2/3 cup candied orange peel (recipe below)

Directions:
In a small bowl, soak the raisins in the rum and 2 tbsp water, covered with plastic wrap, for at least 8 hours.

In the bowl of a stand mixer, mix the flour, sugar, salt, yeast, lemon zest, and vanilla bean at low speed.

In a small bowl, whisk together the eggs, 2/3 cup water and honey.

With the mixer on low, pour the egg mixture into the flour mixture.  Increase speed to medium-low and continue mixing.

Add the softened butter, 1 tbsp at a time, mixing completely before adding more.  Increase the speed to medium-high and mix until the dough is smooth and elastic, about 8 minutes.

Drain the raisins and discard the liquid.  Stir the raisins together with the candied orange peel and the melted butter.  Stir into the dough with a wooden spoon.

Place the dough into a large oiled bowl, turning to coat, cover with plastic wrap, and let rise in a cold oven 12-15 hours, or until the dough is nearly tripled in volume.  (Alternately, let rise in a warm spot.)

Discard the vanilla bean (you may have to do some digging to find it).  Rub your hands with flour, sprinkle the top of the dough lightly with flour, and turn out onto a well floured board.  Sprinkle a little more flour onto the dough.

Fold the edges into the dough and place the dough seam side down in the panettone mold.  Cover with a damp tea towel and let rise in a draft-free place at room temperature until the dough is just above the top of the mold, ~3-5 hours.

Preheat the oven to 350 deg F and place a rack in the lower third of the oven.  Place the dough in the mold on a baking sheet.  Slash a cross on the top of the dough, and put the chilled butter in the X (I wouldn't recommend doing this).

Bake about 1-1 1/4 hours, or until a skewer inserted in the middle comes out with some moist crumbs.  The top will be dark, but not burned.

Recipe: Candied Orange Peels (from Mama's Minutia)
Ingredients:
Peels from 5-6 thick-skinned oranges
4 cups sugar
3 cups water

Directions:
Wash the oranges and cut the ends off.  Score the orange into 4 sections, and carefully peel each section of rind off.  Slice the rind into sticks about 1/4 inches wide.

Put the sliced orange rinds in a pot and cover with cold water.  Bring to a boil, then dump the contents in a strainer, discarding the water.  Rinse off rinds with cold water.  Repeat this process 2-3 more times.

Pour the water and sugar in a saucepan and bring to a full boil.  Add the blanched orange rinds and return to a boil.  Reduce the heat to a simmer and allow to cook for 45-60 minutes, or until the pith becomes translucent.

Remove the rinds from the syrup, and lay the rinds out on a wire rack on top of a cookie sheet.  Let the orange slices dry by either sitting out at room temperature (I would only recommend this in cooler months, otherwise fruit flies will go crazy), or by putting them in an oven set on "warm" for a couple of hours.

The orange slices can then be used as is, for snacking or in recipes, or can be dipped in chocolate.  The orange syrup can be used in drinks.

Stone Fruit Tea Cake

This is the most amazing cake.  It is so buttery, with a filling of pure fruit, and has such a pretty shape when baked in a tart pan with a removable bottom.  I have made this many times with peaches (hence the name stone fruit tea cake), and I have also made it with apples.  The last time I made it was in November, when I had a ton of apples leftover from my many trips to the apple orchards here.  I think this would work very well with most fruits.  I added a few cranberries in, for some pretty color.  I have a randomly sized tart pan, it is 11 inches instead of the standard 9 inches, so I made 1.5x the recipe.  I'm including the recipe for the original amount, which can be used for a 9 inch tart pan.  You can also make mini tarts, I have made 4 mini tarts with 4.5 inch pans, from the standard recipe.

Recipe: Stone Fruit Tea Cake (from Food Gal)
Ingredients:
1 tbsp unsalted butter at room temperature, for pan
2 1/4 cups all purpose flour
1 tsp baking powder
1 tsp fine sea salt
1 cup granulated sugar
3/4 cup unsalted butter, at room temperature
3 eggs
1 tbsp vanilla extract
2 1/2 cups chopped or slices fresh fruit
1 tbsp turbinado sugar

Directions:
Whisk flour, baking powder and salt together in a bowl.  Using a handheld mixer with a beater or a standup mixer with the paddle attachment, cream sugar and butter together on medium-high speed for 3-5 minutes, until light and fluffy.  Add eggs, one at a time, scraping down sides of bowl after each addition, then stir in vanilla.  Add flour mixture and stir just until a smooth dough forms.  Wrap dough in plastic wrap, flatten into a 1-inch thick disk, then freeze for 30 minutes.  Dough can also be refrigerated for a day or two.

Preheat oven to 375 deg F.  Butter a shallow 9-inch round baking pan or tart pan.

Divide the dough into two equal portions and pat one portion evenly into the bottom of the prepared pan.    Spread fruit over the dough.

Break remainder of the dough into tablespoon-size pieces and distribute atop the fruit, then sprinkle the turbinado sugar over the dessert.

Bake for 30-40 minutes, or until lightly golden and firm.  Cool for 30 minutes before serving.

Storage:
Wrapped in plastic wrap, this cake will keep well at room temperature for up to 3 days.  (The top will soften a bit.)  You can also freeze the unbaked dough; if wrapped well, it will keep for up to 3 months.  You can freeze a whole, unbaked cake with fruit (again, wrapped well) for up to 1 month.

Revisiting Old Favorites

In the past week or two I've remade some of my favorite recipes.  Three, to be exact (besides the ones I already mentioned).  One turned out great, as usual.  One turned out a little different, but still good.  And one just didn't turn out the way I wanted it to.

First - the cinnamon chip banana coffee cake.  I gave the recipe to my mom, and it's one of her favorite things to make.  Of course she always has me make it for her when I come home.  It turned out really well this time.  And unlike last time, I took pictures!  Doesn't it look yummy?

When my parents came in to help me move, I decided to make the flourless chocolate cake from Passover, for both of their birthdays.  It was good, but I made the mistake of overbeating the eggs.  This resulted in a meringue-like top, instead of a brownie-like top.  So if you are going to make this recipe, DON'T overbeat the eggs!  Once they start to increase in volume, stop!

For my mom's surprise party, I decided to make Ina's Outrageous Brownies in addition to the dozens of cookies.  I'm glad I had the cookies, since the brownies were a bit of a disappointment.  I made them exactly the same way I did before (at least I think I did), but this time they ended up really crumbly.  They still got the shiny flaky crust, so I thought I was in the clear.  I honestly don't know what happened.  This just means I'll have to make them again!

So much more than just surviving!

Last night, I had one of the best meals ever.  And this was during Passover!  You could say that my standards were low because of the circumstances.  But one of my friends, who is not Jewish, completely corroborates this.

There was a TON of food.  Enough that 3 people ate huge portions, plus had enough leftovers for several more meals.  To start with, we had a crisp, refreshing salad with really yummy raspberry vinaigrette.  Then there was some gefilte fish, for those who were brave enough to try it - I love it!  Then there were some delicious roasted veggies, followed by a decadent lasagna.  And the piece de resistance - a flourless chocolate cake with homemade whipped cream.

I've noticed that whenever I am cooking, especially if it is more than one thing, it takes at least twice the amount of time that I expected it to.  This is why I arrived at my friend's place before 5, for a 7:30 dinner.

First, we started with the veggies.  This is a pretty basic recipe.  Just cut a lot of veggies into similar-sized pieces, toss with olive oil and a little balsamic vinegar, s&p and whatever other herbs you want to use, and bake in a foil-lined pan.  Cook around 350-400, until the veggies are cooked through and have browned/caramelized.

The next recipe is a Passover staple.  This year, I changed it up a bit by adding some pesto.  There wasn't a pronounced pesto flavor, but it really added an extra layer and depth of flavor.  This is another one of those recipes that my mom got from the back of a matzah box.  Those recipes clearly got me through Passover this year!  This is really such a great lasagna.  My non-Jewish friend said that if she didn't already know that there was matzah in it, she never would have guessed.  It tastes just like a regular lasagna.  For some reason, I only make this during Passover.  I'm going to have to try it during the rest of the year, using regular no-boil lasagna noodles, to see if it turns out as well.  And if not, well I do have a lot of leftover matzah!  The original recipe is for an 8x8 pan, but since we wanted leftovers, I doubled it and put it in a 9x13 pan.  I'm including the original ingredients below - if you want to make it in a 9x13, simply double all ingredients.  And feel free to add extra shredded cheese, I did!  My one change - I definitely didn't need as much sauce as it called for.  I used 2 jars that were about 25 oz each, and had leftover sauce.

Recipe: Matzah Lasagna with Pesto
Ingredients:
4 matzah sheets
1 cup cottage cheese
1 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan
1 egg beaten
1/2 tsp black pepper
a few tbsp prepared pesto, either store bought or homemade
30-34 oz. prepared marinara sauce

Directions:
Reserve 1/4 cup mozzarella and 1/4 cup parmesan.  Mix the remaining mozzarella and parmesan, cottage cheese, ricotta, egg and pepper.

I thought it was so funny the ricotta came out perfectly like this!  It made me think of making sand castles at the beach.

Place some marinara on the bottom of an 8x8 inch deep pan.  Place one sheet matzah over the sauce, top with some of the cheese mixture (smooth to even it out) and some more marinara.  Repeat this to make 4 layers.  With the last layer, before adding the cheese mixture, mix it with pesto.

Then layer it on, as in before, and top with the sauce.  Sprinkle the remaining cheese on top.

Place in a preheated 350 degree oven for 35-40 minutes.  Let cool for 15 minutes and serve with extra sauce on the side.

And now, what you've been waiting for.  The chocolate cake of your dreams.  This cake was so decadent, and so delicious.  The original recipe called for a chocolate glaze, but I opted to make homemade whipped cream instead.  I thought the glaze might be overkill, plus I wanted an excuse to use the mixer!  I had never made whipped cream before, and it was so easy to do.  

I think this cake is the perfect example of good Passover food.  I have had way too many Passover "cakes" that use matzah meal instead of flour, and just have a strange taste and texture.  This is a cake that would be amazing year round, and just happens to work out during Passover.  

Also, this is an example of where it pays off to use good ingredients.  There are very few ingredients, so make sure they are all good ones.  I used a combination of Lindt, Ghirardelli, and Scharffen Berger bittersweet chocolate.  As soon as I rebuild my chocolate collection, I am going to make this cake again.

Recipe: Flourless Chocolate Cake, from Lisa's Kitchen

Ingredients:

10 oz bittersweet chocolate

7 oz (3/4 cup = 1.5 sticks) unsalted butter

2 tsp vanilla extract

5 eggs

1 cup sugar

Directions:

Butter a standard-sized springform pan (9 inches in diameter, 3 inches deep) and line the bottom of the pan with parchment paper to fit.  (Whoops, I forgot to line it!  I cut the paper and everything, but never put it in.  It turned out just fine though.)  If your pan isn't completely leakproof, wrap it well with foil.

Using a double boiler, melt the chocolate and butter over simmering water.

Once melted, remove from heat and stir in the vanilla.

In a large bowl, add the eggs and sugar.  

Mix on medium speed for about 7 minutes in a stand mixer.

Gently fold in the chocolate, and stir to fully mix, only until the color is uniform.  (The picture below is not fully mixed, I just thought the swirl looked pretty.)

Pour into the prepared pan, and place that on a baking sheet.

Bake in a preheated 350 degree oven for 40-45 minutes, until the edges are fully cooked and the center is set, but a little jiggly (only a little).  A crust will have formed and cracked.  

While it is still warm, run a knife around the edges to loosen.  Let it cool, and then transfer to the fridge if not serving immediately.  I've heard that the flavors are best after a day, so you should make this the night before.  When I first took it out of the oven, the center had puffed up, above the edges of the crust. After cooling, the center sunk.

The next day, not long before serving, I made the whipped cream.  I found online that whipped cream is best within a few hours of making it.  After that, it can start to separate, unless you add gelatin.  I didn't have gelatin, and it lasted fine until it was served.  I noticed later that night, that the leftover whipped cream had started to separate.  It tasted fine, and I just stirred it to recombine it.  When serving the cake, I piped some on as decoration, but left most of it in a bowl for everyone to add to their cake as desired.

Recipe: Homemade Whipped Cream

Ingredients:

1 cup heavy cream

2-3 tbsp sugar

3/4 tsp vanilla extract

Directions:

Make sure that everything is very cold.  Use only refrigerated cream, and try to put the mixing bowl and whisk in the fridge overnight, if possible.  

Add the cream to the bowl.  Starting at a low speed, gradually work your way up to high (no higher than 8 out of 10) speed.  When the cream starts to hold its shape, add the sugar, 1 tbsp at a time.  Right when it starts to form peaks, add the vanilla.  Whip to the desired consistency.  Soft peaks are best when folding the whipped cream into something.  Stiff is best when using to pipe onto a dessert, as I did.  I used a star tip for the dessert, and put the rest of the whipped cream into a serving bowl. 

Surviving Passover

This is the 3rd night of Passover, and I've made it through so far!  Last night I was craving sweets and the only thing I could find that was kosher was a bag of chocolate chips.  I had to change that, so today I cooked a few things.  I made some stuff last night as well, but those were all dinner dishes.

First, I made matzah ball soup.  Unfortunately...I cheated - I bought a mix.  I added some spices to the matzah balls and cut up some carrots to put in the soup, though!  So I felt like I added a little extra to it.

Then, I made broccoli and cheese casserole.  Really easy recipe.  My mom got recipes years ago off matzah boxes, so I don't know where the credit goes.   It's probably really easily adaptable based on what veggies you have.  I would maybe mix in the broccoli with the liquid ingredients next time.

Recipe: Broccoli and Cheese Casserole
Ingredients:
2 heads broccoli florets, chopped in bite-size pieces (~4-5 cups) and parboiled for a few minutes
1 cup cottage cheese
1 cup sour cream (I used 2% greek yogurt)
4 tbsp butter, melted and cooled slightly
2 eggs
1 cup hand cracked matzah (I used farfel)
2 roma tomatoes, thinly sliced
1/2 cup grated parmesan

Directions:
Preheat oven to 350.  Lightly grease a 9x5 loaf pan.  Drain the broccoli florets well, pressing out all the moisture.  Spread the florets in the pan.  Beat sour cream (or yogurt) with cottage cheese, butter, and eggs until well blended.  Fold in matzah and pour mixture over broccoli.  Arrange tomato slices on top and sprinkle with cheese.  Bake about 45 minutes then let stand about 5 minutes before serving.

So that was what I made last night.  Tonight I decided to first make something sweet.  So I used another one of those matzah box recipes.  It's a nice hearty and sweet snack.

Recipe: Raisin Walnut Pudding Cake
Ingredients:
4 matzahs, broken into small pieces
6 eggs, beaten
1/2 cup raisins
1/2 cup walnuts
1 cup sugar
1 1/2 tsp cinnamon
4 tbsp butter, melted and cooled slightly
cinnamon sugar (optional)

Directions:
Preheat oven to 325.  Soak matzah in water for 10 minutes and drain.  Add beaten eggs and let stand another 10 minutes.  Add remaining ingredients and mix well.  Pour into greased baking dish, 8x8 or 9x9.  Bake for 50-60 minutes, until set, but not dry.

This last recipe was delicious!  I searched through my bookmarked recipes to find something that was kosher for passover, but DID NOT INCLUDE MATZAH!  And I found it in this great recipe.  I think it's my new favorite way to cook potatoes.  It's a little more time consuming than a simple roasted potato or mashed potatoes.  But it's worth it, I promise!  And it really isn't bad for you at all.  Oh and added benefit - I got to use my mixer to beat the egg whites :)  I think the next time I make it I'll try experimenting with different spices and different cheeses.

Recipe: Parmesan Potato Puff (from Lisa's Kitchen)
Ingredients:
2 lbs potatoes (I used baby yukon golds)
2 tbsp butter (I used unsalted so I could adjust the salt myself)
s&p to taste
1/3-1/2 cup milk
1/2 tsp cayenne
1/2 tsp paprika
2 eggs, separated
1/2 cup Parmesan cheese

Directions:
Boil some lightly salted water.  Wash and peel the potatoes, cutting them into uniform pieces.  Cook until they are tender.  Drain, mash, and return to pot.  Season with s&p, and add butter and milk and mash until they are light and fluffy.

Grease a small casserole dish (I used a pie plate and it worked out perfectly).  Beat the egg yolks well.  Beat the egg whites until they form stiff peaks.  Stir the spices and cheese into the potatoes.  Now beat in the egg yolks.  Fold in half of the egg whites.  This helps loosen up the potatoes a bit.  Fold in the rest of the egg whites, being careful not to deflate them.  Transfer the mixture to the prepared dish.  Bake in a preheated 350 F oven for 30-40 minutes, or until the potatoes have formed a golden brown crust.