Panettone Bread Pudding: Using the Custard Ratio

One last post for 2013.  Here’s a dessert which has become kind of a tradition for our Christmas Eve dinner: panettone bread pudding.  This Italian Christmas loaf makes a superb bread pudding since it’s already sweetened and is chock full of raisins and other fruit.  It’s usually the last bit of holiday baking I do…

A Twist on Fruit Cake: Pan del Marinaio (Sailor’s bread)

Fruit cakes are synonymous with Christmas and ever since my mom sent me Carol Field’s ‘The Italian Baker’ I’ve had my eye on the ‘festive’ breads section.  There are a number of recipes for holiday sweet breads in it, including…fruit breads.  While thumbing through it the other day I came across a fruit filled bread…

Christmas Cookie: Lemon Squares

There is not much time left to get your Christmas baking in.  I’ve been churning out my regulars this week but I wanted to add a new one to the rotation: lemon squares.  They are pretty popular any time of the year but I think they’re great around Christmas since they are a bit lighter…

Filetto: Fennel Pollen Cured Pork Tenderloin (Mini-Lonza)

When we’ve traveled in Spain (and France and Italy for that matter) I’ve always been awestruck by the different kinds of cured meats I see in the markets.  There’s no grinding and stuffing, in fact the process for curing whole muscles is relatively simple and they are very easy ‘starter’ projects for the budding home…