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!
Browsing Tag
fruits-and-berries
I saw a photo of Clementine Jam the other day and just had to make it — and tis the season as all sorts of mandarins and other citrus fruit are in season — check out the color! It is simply fantastic and likely the brightest colored jam that I have ever seen. And it tastes good too. It is a little bitter, but that can often be the case with citrus jams and preserves, but it will be spectacular on toast. Oooooh, or on pancakes. Yummy and seasonal.
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.