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Am currently reading An American Bride in Kabul: A Memoir by Phyllis Chester. True story about an extremely naive Jewish woman who marries an Afghani fellow student (they met at university here in the U.S.). He was very Westernized, yet when he has to return home to Kabul, with her – and live with his family, she virtually becomes enslaved. She kept a diary about it. The book is riveting. This took place in the 60s, and she eventually escapes with the help of her family and the American Embassy. The 2nd half of the book (haven’t gotten to that part yet) is about what she’s done since her return to work for change in the Islamic world. The book is very insightful about the cultural differences, of course, and about Islam.

Just finished The Interestings: A Novel, by Meg Wolitzer. It’s about a group of mid-teens (both guys and gals) who become close friends at a summer camp, and with nothing else to inspire them, they decide to call themselves “The Interestings.” The story switches back and forth from the early years, with alcohol, drugs and sex playing a fairly major role, to their late 30s or early 40s when all of the “interestings” have become adults, parents, successes, failures. It’s about their internal angst, or pride, or false-pride, and their jealousies of each other. It had been recommended by more than one friend of mine. As I read it I kept hoping it was going to get better and it does, but I had to get half way through before I really wanted to keep going. It WAS a good read, though. With the exception of seeing some maturity develop amongst the characters, the book is kind of like a soap opera. The main character is a likable woman, thank goodness.

I wrote up a blog post about my most favorite book of late, All the Light We Cannot See: A Novel by Anthony Doerr. Loved this book from beginning to end. Takes place at the beginning of WWII, in France, about a young girl, a young blind girl, who lives with her father in Paris. He works at a major museum. As the Germans begin advancing, the curator of the museum begins hiding all of their art and valuables. The most valuable is a monster diamond. He has a glass-maker produce 3 replicas of the diamond and hands each of the 4 to valued employees and asks them to safeguard it for the war’s duration. The story is also about a young German boy, who comes of soldier-age in the late 1930s, who is noticed by some higher-ups for his skills with codes and such things. The girl and her father flee to St. Malo (on the Brittany coast). It’s a beautiful, lovely, sweet story. I loved it, as I said. Well worth reading.

Also read Lisette’s List: A Novel, by Susan Vreeland. I’m a fan of her novels, and I think this book may be one of her best. Her novels aren’t deep reading, but they’re a “good read.” A satisfying read. This one takes place in WWII era, in the south of France. Lisette is a Parisian, but terribly in love with her talented husband. His father is ill and so the couple move from Paris to Roussilion in Provence. And Lisette comes to love the village (eventually). Her husband goes off to war, the father dies, (not in this order) and Lisette is wrapped up in her father-in-law’s art collection. You get a real sense of what small-village life was like when the Nazis arrived in their village, and the political play between people, their desire for favoritism, or the resistance. A really good book.

IN THE POWDER ROOM: Our guest half-bath has a little tiny table with a pile of books that I change every now and then. They’re books that might pique someone’s interest even if for a very short read. The Art of Travel, a collection of essays about traveling (it’s not a how-to), gathering a variety of stories of some historic authors and where and why they traveled; The Greatest Stories Never Told; and Sara Midda’s South of France; also Forgotten Bookmarks: A Bookseller’s Collection of Odd Things Lost Between the Pages (just the cutest book – with a miscellany of things – letters, grocery lists, notes, reminders, confessions the author discovered hidden inside the books he purchased for his used bookstore); and The Trouble with Poetry (Billy Collins).

 

Tasting Spoons

My blog's namesake - small engraved sterling silver tea spoons that I use to taste as I'm cooking.

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Posted in Breads, on December 5th, 2008.

panettone slices, hot out of the oven
You’ve all seen the big, tall cylindrical boxes of panettone available around holiday time, right? I think our Costco even carries them. And until a few years ago I’d never tried it – because I reasoned – how could any bread be good when it’s made in Italy, shipped across the ocean and kept for likely several months before I buy it. I mean – bread I bake here at home is stale within a day or two, so how could this be any good? Then we were given one as a gift, and I let it sit for a few more months before I finally said, okay, gotta open this thing up, so I can tell the gifter “thank you.” I wanted to be able to say I’d at least tried it. Well, I was quite amazed. It was actually very good. A drier kind of crumb, but still it was quite tasty. It wasn’t stale (how do they DO that, I wonder?), just a bit on the dry side. Then we went to Italy a few years ago and lo and behold I had it there, and it was delicious. And not all that much different than the one I’d had that was shipped across the ocean.

But, I’d never considered making it. Although there are recipes out there, I just wasn’t convinced I’d be successful. Besides, I didn’t have an appropriate pan anyway (I thought). Then, earlier this week I was readiing Baker’s Banter. Detour here to explain. Those of you who are bakers will likely know all about King Arthur Flour. I’m a big fan of their products. I do buy the flour sometimes at my local markets, and I order things from their catalog now and then too. They have superior products, both food and non-food items. They test things. They have a test kitchen. And the bakers who work there in the test kitchen maintain this wonderful blog. There are a couple of people (maybe three?) who provide posts for the blog. They include copious photos. Lots of instructions. And usually very fun stories about what they do. If you are a baker, you definitely should read their blog, updated every day or two.

Okay, so I was reading the blog and they did a long, detailed explanation all about panettone bread. How they’d devised the recipe, what works and why. It was a very interesting read, just by itself. Then and there, I decided to try making this – in my old, dented, but trusty tube pan. The King Arthur recipe was for what they called American-Style Panettone (with the fruitcake kinds of fruit). If any of you have been long-time readers of my blog, you already know I detest usual fruitcake. Can’t abide it. I have yet to make my Bishop’s Bread this year (the one that contains walnuts, maraschino cherries and chocolate chips rather than that icky glaceed fruit stuff). Bought the cardboard pans the other day, but haven’t made the bread itself. I will in coming days. But in the write-up about this panettone, they mentioned another recipe they’d worked on for apricot and crystallized ginger panettone. Wow, that sounded good, I thought. The first recipe calls for an ingredient most people won’t have – Fiori de Sicilia. It’s a vanilla-like essence (means flowers of Sicily). I bought a small bottle of it from King Arthur some years ago to make a sugar cookie (that I’ve not blogged about, but I should). If you don’t have it, don’t not make this because of that. Just add a bit more vanilla instead.

If you click to the Bakers Banter printable recipe for either one, you’ll have a choice of volume or weight (choose weight if you have a kitchen scale). I used the recipe from the American-Style Panettone, but the fruit ideas from the ginger and apricot one. The two recipes are different – in both the sponge and the bread recipe itself, so you choose. I went with the first one, but I added more fruit (golden raisins, some chocolate chips, chopped walnuts, the ginger . . . and I soaked the dried apricots in dark rum). I hoped for a nice bread to make our morning toast.

panettone dough rising in a tube pan

The recipe is not difficult, but it’s certainly more verbiage than a normal recipe. So I’m not going to write it up in total – I’ll just point you (above) on the way to find King Arthur’s recipe. I followed it to the letter – including choosing the version “by weight,” meaning that I measured every ingredient by weight on my kitchen scale, rather than volume. And really, I repeat, it is NOT difficult to make. You start with a biga (a sponge) the night before which I left below my cabinet lighting for the full 12 hours. Then you combine it with other bread ingredients, mix up using your bread machine or stand mixer with dough hook. It is a very sticky dough – nothing like a traditional loaf. Except for sprinkling just a bit of flour on my granite countertop to mold it into the form that will fit in the tube pan, I stuck with the recipe exactly (well, except for the fruit additions). Then it was allowed to rise. That takes awhile, what with all the fruit in it. You’ll want to do this on a day when you’re going to be around home since you can’t just go off and leave it all day. A few hours in strategic places, yes. All day, no. It does take the better part of 24 hours, but well worth it.

The verdict? What do you think by looking at the photo? This reminds me some of Stollen (which I used to make every year when I baked bread for extra money back years and years ago when my daughter was a baby). Probably Stollen is the German version of Panettone, or vice versa. They’re very similar in texture, but very different in shape. I’m sure there must be a story about that – probably something to do with the Pope’s hat, or something. You think? No, after searching at wikipedia, it’s nothing like that. There are several legends about the bread, but one specific baker decided to make the shape we know, rather than a loaf style. Soaking the fruit in wine is not the custom (oh well, I did anyway, in rum). The traditional panettone is filled with just lemon zest and citron. The perfume in my kitchen was just lovely from the rum.

Here’s the fruit I added to the dough:

  • 2 ounces crystallized ginger, minced in tiny pieces
  • ½ cup chocolate chips
  • ½ cup walnuts, chopped
  • 2/3 cup dried apricots, minced with scissors then soaked in about ¼ cup rum (drained after soaking 30 minutes) and tossed with about 2 T. of flour

If none of this interests you, be sure to buy a ready-made Italian panettone loaf this year and try it. Last year I bought one that contained a few bits of chocolate. It was good; that’s why I added chocolate to the panettone I made yesterday. Since making this was so easy (but I’m not intimidated by yeast breads, either) I’ll likely do it again.

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  1. PJ Hamel

    said on December 7th, 2008:

    Carolyn, looks WONDERFUL. Glad the recipe worked out for you. I don’t like those icky fruit peels and candied stuff, either; that’s why I use golden raisins, apricots, and dried pineapple, and maybe dried cranberries. But ginger – YES! Next time… Happy holidays! PJ Hamel, King Arthur Flour baker/blogger

  2. Joan Landers

    said on December 12th, 2008:

    Carolyn, thanks so much for sharing some of this wonderful panettone with us. It was absolutely wonderful!!!!

    Am so glad you enjoyed it. We’re down to our last two small pieces. I may have to make it again – and give you a couple more samples so Tom can have at least one or two pieces. . . . Carolyn

  3. Mimi

    said on December 11th, 2009:

    I love panetone and yours looks scrumptious!

    Thanks, Mimi. It really was good, and I’ll be making it again this Christmas. . . carolyn t

  4. Joanne

    said on December 13th, 2009:

    Coming from an Italian home, we are usually given MANY loaves of panettone during the holiday season. I love the texture of it, although I don’t like the ones with the glaceed fruit. I prefer the plain versions or the chocolate chip ones. This looks excellent, however! Crystallized ginger and dried apricots are two of my favorite dried fruits/spices. Delicious.

    The chocolate chips, dried apricots & crystallized ginger are favorites of mine, too, that’s why I made it with that combination. . . carolyn T

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