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Panettone

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  • Tomato Basil Pasta, 9/1/14

    Tomato Basil Pasta, 9/1/14

    Monday, September 1 2014 12:26 PM EDT2014-09-01 16:26:50 GMT
    Serge KrikorianDinner's Ready2 Servings2 Tbls. Extra Virgin Olive Oil, divided5 Tbls. Unsalted Butter, divided (NOT margarine)1 tsp. Minced Garlic1 Shallot, minced1 Pt. Grape or Cherry Tomatoes, cut in half lengthwise8-10 Leaves Fresh Basil, cut into ribbonsSalt Ground Black Pepper, to tasteGrated Parmigiano reggiano cheese, for garnish4 oz. Penne Pasta (or pasta of your choice), cooked according to package directionsOption Add-Ins: Diced Grilled Chicken, Sauteed Shrimp, sauteed sliced fresh...More >>
    Serge KrikorianDinner's Ready2 Servings2 Tbls. Extra Virgin Olive Oil, divided5 Tbls. Unsalted Butter, divided (NOT margarine)1 tsp. Minced Garlic1 Shallot, minced1 Pt. Grape or Cherry Tomatoes, cut in half lengthwise8-10 Leaves Fresh Basil, cut into ribbonsSalt Ground Black Pepper, to tasteGrated Parmigiano reggiano cheese, for garnish4 oz. Penne Pasta (or pasta of your choice), cooked according to package directionsOption Add-Ins: Diced Grilled Chicken, Sauteed Shrimp, sauteed sliced fresh...More >>
  • Spicy Poached Eggs in Tomato Sauce, 8/27/14

    Spicy Poached Eggs in Tomato Sauce, 8/27/14

    Wednesday, August 27 2014 11:49 AM EDT2014-08-27 15:49:39 GMT
    Gary DukeAlley Oops4 tomatoes, chopped2 tablespoon olive oil1/2 onion, sliced thinlysalt, black pepper, crushed red pepper and garlic to taste4 eggsfresh mozzarella cheese, cubedparmesan cheesefresh basilbread slices1. In a sauce pan, cook the onions in the olive oil for a few minutes, add the tomatoes and seasoning to mixture and bring to a boil. Reduce heat and cover, simmer for an additional 15 or 20 minutes.2. Uncover sauce and gentle crack the eggs evenly around your tomato sauce. Place ...More >>
    Gary DukeAlley Oops4 tomatoes, chopped2 tablespoon olive oil1/2 onion, sliced thinlysalt, black pepper, crushed red pepper and garlic to taste4 eggsfresh mozzarella cheese, cubedparmesan cheesefresh basilbread slices1. In a sauce pan, cook the onions in the olive oil for a few minutes, add the tomatoes and seasoning to mixture and bring to a boil. Reduce heat and cover, simmer for an additional 15 or 20 minutes.2. Uncover sauce and gentle crack the eggs evenly around your tomato sauce. Place ...More >>
  • Summer Shrimp Salad, 8/25/14

    Summer Shrimp Salad, 8/25/14

    Monday, August 25 2014 8:49 AM EDT2014-08-25 12:49:13 GMT
    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>
    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>

For the starter:

  • 1 teaspoon yeast
  • small pinch sugar
  • 2/3 cup unbleached all-purpose flour (such as King Arthur's)

For the 1st dough:

  • The starter
  • 1 teaspoon yeast
  • 1 tablespoon sugar
  • 2 egg yolks
  • 1 1/3 cups unbleached all-purpose flour

For the 2nd dough:

  • The first dough
  • 2 tablespoons honey
  • 2 ½ sticks unsalted butter
  • ¾ cup sugar
  • 5 tablespoons milk
  • 9 egg yolks
  • 3 ½ cups unbleached all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon vanilla extract
  • grated zest of 1 lemon
  • 1 cup golden raisins
  • 1/3 cup black raisins
  • ½ cup candied orange peel, diced
  • 1/3 cup candied citron, diced

Make the starter: Dissolve the yeast in 1/3 cup warm water. Add the sugar and let rest for 5 minutes. Add the flour, mixing with a wooden spoon until smooth. Let rise, covered, until tripled in volume.

Make the first dough: Dissolve the yeast in 1/3 cup warm water; let rest 5 minutes. Add the starter and mix with a wooden spoon. Add the sugar, egg yolks, and flour. Mix for 5 minutes. Let rise, covered, until tripled in volume.

Make the second dough: Place the first dough in a mixing bowl. Add the honey, 1 stick of butter, ½ of the sugar, the milk, egg yolks and flour. Knead for 5 minutes; add the remaining sugar, salt, vanilla, and lemon zest. Knead 5 minutes. Add the 1 stick of butter, 1 tablespoon at a time and knead until incorporated. Add 1 more tablespoon of butter, the raisins, and candied fruit. Shape into a ball, place in a buttered bowl, and allow to rise until doubled. On a floured counter, divide the dough into 2 pieces. With buttered hands, shape each piece into a tight ball.

Preheat the oven to 360 degrees. Place each piece in a buttered panettone mold (available from gourmet kitchen supply stores) and allow to rise for 1 hour. Bake for 45 minutes, brush a layer of water across the top using a clean paintbrush, turn off the oven, and allow the panettone to sit in the oven for 10 more minutes. Remove from oven and allow to cool. Serve warm, at room temperature, or toasted.

Recipe courtesy of Italian Cooking & Living magazine.  Click here to view more delicious Italian recipes!

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