Farm To Market Bread Company Panettone
Chef Jasper Mirabile is pretty good at giving challenges.
Fortunately, I’ve managed to avoid the worst of his culinary conundrums for some time (which is no doubt his way of admitting that Velvetta fudge was just as awful as it sounds.) Still, if I had any shock when Chef Jasper Facebooked me with his latest task, it was that he had given me as long of a respite as he had. Well, that and he Facebooked me. Normally he’s a Twitter kind of guy.
His challenge: create a new recipe with Farm to Market Bread Company‘s Panettone. Now, I will be the first to admit that I have never had Panettone before about six days ago. I’ve always wanted to try it, but I just never did. So it was with more than a little anticipation that I tore into the package and had my first bite.
One bite was enough. I am now a huge fan of Panettone. It kind of reminds me of brioche, only sweeter and just a bit more airy, but the flavor is basically the same. (Although the sweetness could come from the cranberries which fill the loaf I was given. I’m not sure since I don’t have any other Panettone with which to compare it. Though, I guess I can say with complete honesty that if I could only have one Panettone my entire life, it would be Farm to Market Panettone… Anyway…)
So given Farm to Market cranberry Panettone, making a recipe with it should pretty easy. The first thing, of course, that popped in my mind was Panettone bread pudding which I was all set to run with until Chef Jasper brings out two examples of his recipe for Panettone bread pudding (See below.) And recipes for Panettone French toast and Michael Chiarello‘s Panettone bread salad.
So, I had to roll up my sleeves and get creative.
I’m never one to back down from a challenge. Here is a Panettone soup and sandwich combo that is just perfect for the holiday or anytime it’s cold.
Panettone Bread Soup (Zuppa di Pan Cotto adapted from About.com)
Zuppa di Pan Cotto is about as simple as it gets. You basically boil broth and pour it over bread. As I understand it, it was created by impoverished workers who couldn’t afford anything else and were starving. This, I realize, is a pretty awful introduction to this dish, but don’t worry. Panettone zuppa di pan cotto transcends its humble roots. Promise!
You will need:
- 2 tablespoons butter
- 1 pint heavy cream
- 1/2 cup sugar
- 1 loaf of Panettone, preferably several days old
- 4 tablespoons cranberry chutney or spread
In a saucepan, melt the butter. Once melted, add the cream and sugar. Bring to a boil, stirring occasionally.
While the cream is coming to a boil, rip the Panettone into roughly one inch chunks. Divide the chunks into four bowls, leaving a few pieces for garnish.
Once the cream is ready, pour 1/4 of the cream in each bowl. Top with the left over pieces of Panettone and a tablespoon of cranberry chutney.
What soup is complete with out a sandwich to go with it?
You will need:
- 8 slices of Panettone
- 4 tablespoons butter
- 4 slices of mild white cheddar cheese or swiss
- 4 slices ham
- 8 slices turkey
- 8 tablespoons cranberry chutney or spread
- Cooking spray
Butter two slices of Pannetone and set them butter side down on the table. On the unbuttered side of four slices of the bread, stack one slice of cheese, 1 slice of ham, and 2 slices of turkey. On the unbuttered side of the other four, spread 2 tablespoons of chutney. Put the chutney-covered side of the bread on top of the turkey.
In a skillet over medium high heat, put the sandwiches (which should now be buttered on both their outsides) into a skillet that has been greased with a little cooking spray. Cook for 2-3 minutes, then flip. Cover with a skillet and place a light weight (like two cans of canned veggies) into the skillet to press the sandwich down. Cook another 2-3 minutes. Continue flipping and covering until the cheese is melted and the bread is toasted.
The image is from FarmToMarketBread.com