Crinella Family Cookbook
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Brunch or Luncheon Dishes
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Table of Contents
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Sweets
Winter Dessert
Pears in Cream
Easy Cranberry Pie
Biscotti
Roasted Marone Chestnuts
in Vino Rosso
Sweet Potatoes and Apples
Zabaglione
Pannetone
Castagnaccio
Sonoma Roasted Fruit
Panna Cotta
Saint Moritz Rice Cream
Candied Citrus Peels
Peach Leaf Custard
Torta D'Angeli
Orange Cake
Amaretti
Pepper Cookies Trieste
Cherry Fritters
Orange or Grapefruit Fritters
Apricotina
Torta Arancia
Jea's Sour Cream Walnuts
Banana Cream & Co
Pears with Banana Cream
Quick Sonoma Pie
Fruit Filling
Cannoli Cream
Italian Meringue Frosting
Peaches Noir
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Pannetone, Genovese Style
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During the winter and especially around the holidays in Petaluma there was
a flurry of visiting that went on to extend good wishes. Nona often served
pannetone to her guests with coffee. If her guest was male, she would
sometimes put a drop of brandy or cognac into his coffee. Women, of course,
did not drink hard liquor except for health purposes or in times of great
stress or disaster such as war being declared.
6 1/2 cups, sifted all purpose flour
1 envelope, yeast
1/2 cup, lukewarm water
7 tablespoons, melted butter
3/4 cup, white sugar
3 tablespoons, corn syrup
1 teaspoon, salt
4 egg yolks, at room temperature
1 whole egg
1/2 cup, candied citron peel, cut into samll chunks
1/2 cup, seedless raising
1/4 cup, pine nuts
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The process used to make pannetone is both time honored and time
consuming. The above ingredients will make two, medium-sized pannetone
cakes. However, the process is so time consuming, that Nona Zurlo usually
made six or eight cakes simultaneously. When stored in an air tight
container, or tightly wrapped, pannetone keeps for weeks, if not longer.
Blend yeast with water, and add to 1 cup of flour in mixing bowl, mixing
thoroughly.
Place mixture on a floured bread board and kneed for about 5
minutes.
Form dough into a ball, make a cross mark on top of dough ball
with a knife, and place in a floured bowl.
Cover with kitchen towel and
allow dough to stand in a warm place for 1 hour.
Add 1 cup of flour to a
clean mixing bowl, and add 1/2 cup of lukewarm water, along with the dough
ball.
Make a ball of this mixture, cross with a knife, place ball in a
floured bowl, cover with kitchen towel, and set aside in a warm place for
2 hours.
Add 1 1/2 cups of flour and 1/2 cup lukewarm water to a clean
bowl, along with the dough ball, kneed mixture on floured bread board 5
minutes, place in large floured bowl, cover with a kitchen towel, and
allow to stand for 2 more hours.
Place butter and salt in large mixing
bowl, add egg yolks and the ball of dough, and mix with stiff spoon until
mixture becomes a smooth (here, a Cuisinart blender may be substituted for
hand mixing, without compromising the integrity of the pannetone).
Mix
sugar, corn syrup, 3 tablespoons of lukewarm water, and add dough
mixture.
Beat with spoon, or blender until dough is again smooth.
Mix
about 1/2 of the remaining flour with the dough, place on floured bread
board, kneed for a minute or two, and the add in remaining flour.
Kneed
for about 20 minutes more.
Add raisins, pine nuts and citron peel, and
kneed for 5 minutes more.
Cut dough in half, and shape each half into a
ball.
Bake in a deep, buttered baking pan (about 6" wide and 8" deep),
with the bottom covered by wax paper.
Cover with towel and allow to stand
in a warm place for about 6 hours.
Make a cross with a knife on top of
the dough, and place in 350 degree oven, and bake, placing a small cup of
water in oven to help the cake to rise and make the crust glossy.
After
10 minutes, enlarge cross marks and drizzle about 1 tablespoon of butter
into the cross.
Bake for 20 to 25 minutes more, then reduce heat to 325
degrees and bake about 40 minutes longer. Pannetone is done when a
toothpick inserted through the crust comes out clean.
Allow pannetone to
cool on a cake rack.
Do not reheat. Cake will remain edible for several
days.
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