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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

FOOD TIP OF THE DAY: Panettone

PanettonePanettone makes great French toast! Photo by Gabriel T | Sxc.   Did you get a panettone for Christmas? Panettone is the Italian version of fruitcake, a fluffy, sweet yeast bread dotted with raisins, candied lemon and orange peel (called pan dulce in Latin America). In Italy, this tall, dome-shaped, airy Christmas yeast bread, which dates to Medieval times, is very popular for the holidays. The classic accompaniment is a sweet hot beverage or a sweet wine such as spumante or moscato (but any dessert wine will do). Some Italians add a side of crema di mascarpone, a cream made from mascarpone cheese, eggs and Amaretto (or substitute zabaglione). If you have more panettone than you can enjoy, cut it into slices and freeze it: After seconds in the microwave, it’s deliciously warm and fluffy again. We enjoy it toasted—buttered for breakfast or made into a luxurious piece of French toast, and for dessert with a scoop of vanilla or rum raisin ice cream. And it makes one heck of a bread pudding (there’s a recipe in Giada’s Family Dinners, by Giada de Laurentiis).Merry Christmas from all of us at THE NIBBLE.





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