While I love Pannatone, it seems that we have an overload of bread in the house. What to do? Turn it into dessert, of course! Pannatone, Eggnog and a bit of sugar, topped with leftover sugared cranberries. If you’re feeling extra decadent, serve with ice cream or whipped cream. Delish!
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desserts
Every year when I make my Christmas Cookies, I try out one or two new recipes. Or new-to-me recipes. Some are traditional cookies, some are modern cookies. One of the two new types that I made this year are these: Speculaas (Dutch) aka Spekulatius (German). They are a traditional Dutch spice cookie, usually rolled very thin and then imprinted with a design. While I have a few imprinting rolling pins, my dough wasn’t cooperating particularly, so instead of the imprinting pin, I went with a Christmas-y cookie stamp. All the same in the end. These cookies are very nice, a lovely traditional spice and will definitely stay in the cookie madness repertoire.
So I’m plugging away at Cookie Madness, but I couldn’t help but make one last pie in these pre-Thanksgiving days. This one uses heirloom apples called Baldwins that I got at Russell Orchards last weekend. Very nice apples; firm and not too tart. Loving my lattice work too. The rim was a little messy so I used a leaf cookie cutter to pretty it up a little bit.
And now for something a little different …. Have you ever eaten roses? Yes, as in the flower that one gives on Valentine’s Day? The flowers turn to fruit (rosehips) which are edible. I commonly know rosehips from tea, but recently while I was in Germany, I found rosehip jam, and of course was curious. It’s a floral flavor for sure, though I am not sure I could identify the taste as ‘roses’. At any rate, I decided to make some of my crumble shortbread bars with the jam and some almonds and they turned out quite nice. I could see them being eaten with tea or coffee in the afternoon.