That Other Holiday Bread Pandoro

 Everyone knows that seasonal favorite panettone.It's that large Northern Italian based sweet bread. People either love it or hate it's slices dotted with raisins and orange peels bits. Most pick those out. However there is bread's simpler version  - pandoro or "golden bread". This elegant  bread is simply heaven on earth thanks to the amount of butter used in it.

Fashion designer and New contributor Christopher Petkanas wrote about this leavenly bread in Wednesday's New York Times Food section. Pandoro is  a favorite treat  during the holidays (there is an Easter version 'Colomba Pasquale a dove shaped bread filled with creme Anglaise.)Ot is a tall star shaped bread that is meant to be sliced horizontally and dusted with the powdered sugar that comes with each b read.It's more like a giant brioche, both in crumb and flavor.Few bakeries bake it .There is  Settipane's that has branches in Brooklyn, one in Harlem and Bruno's in Freehold ,New Jersey . They create pandoro as well as panettone, however they only bake about one hundred of one while they mass produce about four thousand loaves of panettone this season.Pandoro is not as known as its' cousin,.The company's chief baker, Bilena Settipane wishes more people would come to appreciate it. She suggests serving ti with marmalade, nociola, pistachio spreads vin Santo and even gelato. To be honest pan doro is just good sliced as a luxurious breakfast or snack,

.Can it be made at home? Yes , but it is is difficult according to Roy Schvartzapel whose company From Roys' supplies panettone in California and will be introducing pandoro shortly. It shouldn't even be a recipe because it has no leavening. The delicate enriched dough uses a starter or biga , a mix if yeast and flour that has to be mixed with a few drops of water. The second dough or the bulk of the bread is made from flour granulated sugar,honey egg yolk and lemon zest. Vanilla and salt are also added   . After this is mixed  half cup of melted butter is slowly added to the dough and mixed in.The special pan also has to be buttered and then the bread has to be proofed two times There is also factoring in the right ambient temperature and humidity.this could result in a gummy texture and an informed crust. It takes seven to nine hours in total but two days  or more is more traditional according to Iginio Massari, the universally known high priest of panettone. Home bakers also don;t have access to vanillan, one for the preservatives that can lengthen pandoro's shelf life.

Pandoro is best when  bought and it still can be during this time of year. Buy it for its' truly heavenly taste. It is a different, more buttery spin on panettone.

Is Gorp Good For You

 All moms say if you want a healthy snack, eat gorp,It's chock full of good ingredients, right. or is it. What actually in it and is it as healthy as it's made out to be.

Gorp has been around for a long time.The name could come from an acronym for Good Old Peanuts and Raisins or to gorp - eat greedily. The mix was first made in Denmark by students as early as 1833. Then it was called studenterhavre,  a blend of oats with raisins and almonds. Even back then they added bits of chocolate but only for the holidays. It evolved into trail mix in the late Sixties or early Seventies.Yet is it healthy.In its' purest form, yes.However some like what I bought at Acme has some extra goodies

It has a wide variety of healthy ingredients.. Mixed nuts and raisins

Those  white pieces are caramel pieces wrapped in white chocolate. it would be better if they were dipped in dark chocolate which is chock full of antioxidants. It's not really healthy.even the raisins, dried fruit are filled with sugar yet it is better than  a handful of just candy.This is a fun snack if you're going hiking or on a picnic.

Is gorp good for you? If you avoid the candy and dried fruit, yes,. Try to get a mix that's full of grains and nuts. Keep the sweet stuff ot a minimum for a tasty, healthier snack.

Into The Mix

Cake and cookie mixes can be time saving yet they really don't let home bakers get all too creative. However there's nothing wrong with adding to the mixes, spiking them up with flavor or color. It makes for fun baking and eating.

One of the easiest mixes to doctor are brownie ones.Yes, they're good on their own but they can be amped up. I recently did this with Duncan Hines Milk Chocolate Brownie mix. The mix does produce a delicious treat but I wanted something extra. Walnuts are the perfect nut for brownies, they go hand in hand.I added a small package of broken pieces or chips and they gave so much to the recipe.  You could add pecans or peanuts too if you wanted to. The Duncan Hines site has recipes for amaretto brownies along with ones spiked with ground red pepper. If you're adding this, experiment with various pinches of pepper. What you may think is not hot may be a four alarm fire for someone else. Cake mixes can also have an add in or two. Coffee granules can elevate any dark chocolate cake. A small dash of liquor  or even soaking a cake mix cake in rum. The last is the ultimate holiday cake, especially with a homemade hard sauce. Sprinkle cakes are still the cake of the moment. Just remember to add ONLY  quarter of a cup.  I used a full cup once and ended up with  two layers of unbaked disaster. Keep in mind that the sprinkles don't always have to be multicolored. Have all pink or all blue for reveal cakes. Use red and green for Christmas and orange ones in a chocolate cake for Halloween.

Cookie mixes can also be zinged up with all sorts of add ins. Over the years I've added mini chocolate chips to the Betty Crocker oatmeal cookie mix and red and green sprinkles to their sugar cookie mix. Any of these are fun add ins  - especially for a holiday tray or bake sale. M &M's are another great add in, whether they're the regular size or  the mini ones.One of the best additions is Hershey's Kisses to make Blossom cookies. They can be the traditional peanut butter ones or use a sugar cookie mix. Dust with cocoa powder after they're baked for an extra layer of flavor.If you're craving something healthier then think about tossing in some Raisins or Craisins - dried cranberries. They both add an old fashioned sweetness and color to any cookie, especially the spice and oatmeal ones. Nuts can also be a nice add in.  Put the nuts in a chopper first for a finer texture.Think pecans or walnuts to add more of a buttery flavor. Another fun idea is turning the cookies into sandwich ones.The filling is an easy mix of confectioner's sugar, vegetable shortening, butter and a few drops of vanilla extract. You could sub in cocoa powder for vanilla for a fudge-y kind of frosting.

Don't be afraid to add to any cake or cookie mix. Put your own spin on these. A half cup of sprinkles or raisins, a shot of brandy or red pepper will make these average ingredients your signature mark

Good Foods, Good Teeth

Our teeth usually are the last body part we think of when we eat. Yet they, like our bones, need  healthy foods to thrive . A bad diet can lead to  bad dental problems which could lead to bad heart problems. The best way to avoid these is to give your choppers a diet rich in nutrients . The reward? A bright white smile!

There are reasons why parents freak out over their kids eating too much candy or soda.  These are loaded in sugar which mixes with bacteria. This then turns into an acid which breaks down tooth enamel. Also , a passion for sweets lasts well into adulthood and it;s hard to get out  the habit of wanting them. Start the little ones early with healthier treats such as apple or  pear slices.  Surprisingly bananas and raisins are high in sugar and not good for developing teeth. Kids love colas and other fizzy sweet drinks.Even juices are suspect, Let them drink milk or chilled water. What about flavored seltzer? There' no sugar in it, true, but the carbonation resulting from a hit of carbon dioxide can cause acids to form in the mouth. Even if you make it at home using a SodaStream, there;s a huge risk of cavities forming. A better bet is a chilled decaf herbal tea however make sure it's distilled. It can create problems in children so you may want to stick with fruit infused waters. These are easy to make,It's just taking any kind of fruit like pineapples or berries and infusing them in chilled water for four hours.

It's not too late for any adult to adopt a tooth healthy diet. Unfortunately our sugar habits are very much ingrained in us. One of our worst habits is imbibing too much coffee. Thanks to all these coffee shops, we're a country hooked on it. Caffeine does cause problems as well as creating halitosis or bad breath . It reacts with the mouth's bacteria which forms the corrosive acid that destroys enamel. You can have  your java fix but drink it quickly. Don't spend the day sipping it. That can lead to more harm. Also brush your teeth or at least rinse them after your daily cup. The same advice applies to tea too. Avoid the sugary extras like those chocolate and caramel drizzles or that pound of sugar you put into  your cappuccino. We have a tendency to snack  and unfortunately on the wrong kinds of food. Nix the afternoon Skittles and Oreos. As with kids, apples and pears are the best for your teeth. The fruit's rough flesh scrape the teeth much like a toothbrush. They also stimulate the mouth to produce more saliva which washes away the bacteria.  Raw carrots and celery  are also good for the teeth and also scrape away bacteria. If you do seriously crave sweets then go for dark chocolate. It's rich in flavanoids which help in oral health.

A healthy diet means healthy teeth. Eat right and you can have that bright white smile. It's not good genes that produce good bicuspids and canines. It good food.

A Provencal Passover

The Avignon region of southern France is rife with history and tradition. This also applies to food and the traditional dishes associated with this season of faith and belief. To the Jewish community of Avignon, the Passover dishes take on a special meaning.

Joan Nathan, a regular contributor to the New York Times Food section and export on Jewish cooking wrote an informative and intriguing article on the community at Carpentras. since Roman times, Jews have lived in this Northern Provence town and will now be celebrating Passover at the Carpentra Synagogue, first built in 1367/ It is one of the oldest synagogues still in use and will welcome some with roots in African Judaism.Carpentrs a became the center of Jewish life in 1306 when the Jews were expelled from the Kingdom of France.Like other nearby sanctuaries of Avignon and Cavaillon, the town was under French rule but the Contat Venaisson under the command of Pope John XXII. His Holiness decreed that the Jew would be welcomed as refugees. Thanks to the initial 1,000 Carpentras was known as 'Petit Jersusalem. They still sadly  had to  contained be in a ghetto, which was locked at night. They had their own butchers and bakers which now the slaughterhouses and ovens along with the ritual baths are being excavated. Some things have changed. Most of the younger generation have moved to the larger cities and townspeople have to travel to Marseilles for kosher meats.

The holiday foods has both Jewish and Provencal influences The cuisine is Jewish dishes were adapted from local foods according to the laws of kashrut, or Jewish religious dietary laws. Gilberte Levi's Haroset, the sweet paste that represents the mortar that built the pyramids has dried  apricots, figs, raisins and chestnuts, reflective of the harvests of southern France. She will also serve veal stuffed with Swiss chard, with the last being a popular ingredient of the region. Her Haroset is easy to recreate It not only has the chestnuts but also almonds, pine nuts  and walnuts.She adds in the traditional apple along with cinnamon and fresh ginger. The fruit used can be dried because sweet Kosher wine will moisten it. The provencal veal breast stuffed with Swiss chard also has rosemary and garlic, not too far in ingredients from an Italian Easter lamb Cote du Rhone,a  dry red is also added for moisture.

Carpentras  will celebrate Passover ,using ancient recipes and traditions of both France and Jerusalem. The food will reflect centuries of lives led there. It is a reminder of their contributions to Provencal life.

Chestnuts And All Souls

Today is All Saints's day which leads to all Soul's . Throughout Catholic Europe the day is spent roasting chestnuts, their steam representing souls . Yet chestnuts also represent something else - versatility and flavor. They can be used in both savory and sweet dishes.

Most home chefs will be taking an interest in the nut at the end of this month. Many will break out the family recipe for chestnut dressing. This is a nice alternative to just traditional bread stuffing with the nutmeats adding a sweet earthy flavor. The recipe is a simple dressing one with the addition of a pound of chestnuts.They're boiled first and then peeled. You can also roast them for a richer, more complex taste.Roasted chestnuts will also add some crunch too. Sausage can also be added if you want.Not surprisingly , they can be used in salads too.Pair them with the tart Granny Smith apples along with arugula and endive. Because all three have strong tastes, stick to a simple red wine vinegar based vinaigrette. Leftover turkey can be added to this the day after the holiday for a refreshing break from heavy eating.Chestnuts are one of the few nuts that can be ground into flour for bread. Keep in mind that it is gluten free and it won't raise like regular flour.You can make a very flavorful sweet flatbread with it.The nuts need to be roasted in a 400 degree Fahrenheit oven for 25 minutes. They then have to dehydrated at 400 degrees F oven for twelve hours to a day. The chestnuts are then ground in a spice grinder or blend to a fine crumb. They can also be ground into polenta. This is what the Northern Italians, primarily, the Piedmontese ate before corn was introduced to Europe.

The flour can also be used for cakes and tortes.This makes for an elegant alternative to regular  cake and pie.The flour should be sifted before using because it does tend to clump.The end result is a dense ,low cake. The flavor is intense so a simple chocolate glaze or dusting of powdered sugar would be the best choice of icing.The batter can also be used for cupcakes, but again. don't expect the height that you would get with regular cupcakes. Italy gives us  their version called castanagnaccio. This has olive oil along with raisins and orange zest in it. Walnuts and pignole, or pine nuts add more nuttiness while rosemary leaves decorate the top.This is a Tuscan tradition that appeals more to adult tastes and is usually served with wine and not coffee.A truly decadent chestnut dessert is marron glace, made in northern Italy and southern France.The chestnuts have to be boiled in salted water for twenty minutes and then are peeled. In another pan  cook two cups of granulated sugar into a quart of water.A vanilla bean can then be added for more taste.The syrup is then poured over the nuts and then left to simmer over a low heat for thirty minutes. They can be served afterwards with fresh whipped cream or better yet , a splash of brandy. Candied chestnuts can also give a bowl of oatmeal some oomph as well as topping butter cookies.

Chestnuts represent the souls heading towards Heaven. They also represent a versatile nut that can be used in both savory and sweet recipes. Enjoy them not just today and tomorrow but for the rest of the month..

The Rosh Hashanah Feast

The fall holidays of Rosh Hashanah and Yom Kippur are arriving in the upcoming week. It's a  time of celebrating the new year as well as atoning and fasting.. The first holy day is a day of feasting , and wishing prosperity to others.Families and friends get together to enjoy a meal as they welcome in another year

A must for the holiday is having something sweet at the table. One of the most traditional dishes is apples dipped in honey. This was taken from 12th Century Ashkenazi Jews of Eastern Europe and is widely accepted worldwide.Pears could be used too, as they're in harvest right now. Many first courses combine the savory and sweet. Melissa Clark marries chicken with figs for her holiday main course as seen in her A Good Appetite column in Wednesday's New York Times Food section.She also gives it bite thanks to Serrano chiles added for color and heat. Many home chefs pair chicken with pomegranates. The last represents fertility and prosperity as well.Fish heads are also served. This symbolizes the prayer "Let us be the head and not the tail." Gefilte or stuffed fish can be served however the tradition can be bent. Try pesce al Ebraica, fish cooked in the Jewish tradition.It''s taking any white fleshed fish such as cod and haddock, Sole could be used too.It's making a marinade out of olive oil, honey and vinegar along with salt.Raisins and pine nuts are then scattered over the fish and its' baked for only twenty minutes. Parsley is then sprinkled on it.

The holiday meal is also about sides as well. Honey glazed carrots are always a Rosh Hashanah staple. They're  the easiest to make,it's first simmering the roots in water and then cooking them in a glaze of honey , butter and brown sugar. Cinnamon is added for spice as are raisins.Carrots can also be turned into tzimmes,This stew also highlights yams and sweet potatoes along with  dried apples and cranberries Chopped pitted prunes are another ingredient that gives the dish color., Black eyed peas are also traditional and add a nice nuttiness to the holiday feast. Serve these just with melted butter or margarine. Spinach is another new year's food. Served just boiled with salt and margarine.A more refreshing way is having it fresh in  a salad, along with eggs, pomegranate seeds, and walnuts. Dessert plays an important part too. Regular contributor to the New York Times Food section, Joan Nathan lent an  apple cider honey cake recipe, coming from Chef Alex Levin of Washington's Osteria Morini. It's his grandmother's who was Craig Claiborne's expert on Jewish cuisine,It's made with apple cider butter, a homemade mix of butter, Granny Smith apples, apple cider, butter and brown sugar. The cake recipe has the extra filip of whiskey. The finished product is simply dusted with confectioner's sugar and served.

Rosh Hashanah is the new year coming in. Celebrate it with traditional and symbolic foods. Enjoy with family and friends.

Prunes and Raisins Granny Food Made Hip

Mention raisins to anyone and they may tell you that they're good in oatmeal cookies and end the conversation there. Mention another dried fruit - prunes - and be prepared for grimaces. Yet these two kitchen classics can be made into  variety of different and tasty dishes. They're not just for the over eighty set.

Prunes are nothing more than dried plums. In fact in 2001, the government authorized plum growers to call them that as a way to get the public to eat more of them. This was to change the way we look at them, as being the only way to stop constipation,Yes they do have mild laxative properties but that's only one aspect. Prunes also contain much needed dietary fiber. They also have high antioxidant content. They do have a down side namely in the phytohemical acrylamide, a known neurotoxin however the amount is just a trace. What can be done with prunes?Older chefs, both home and professional will say turn them into whips.Prune whip is one of the easiest desserts to make. It can be made with a meringue or whipped cream. Basically it cooking the prunes, reserving the juice and then mixing the two with the cream or egg whites. Prunes can also be steeped with Armagnac brandy Surprisingly enough black tea is used in the steeping process.Orange zest  and cinnamon sticks. Diced prunes can also be a main ingredient in spice cookies as well as in cakes. A fun dessert is diced or whole prunes dipped in dark chocolate.The last actually makes for a fun gift or nice holiday candy.

Another dried fruit that brings about funny faces are raisins. Many people only like them on their own instead of in breads and cookies. Yet these dried grapes are chock full of antioxidants and make a good snack (Pet parents beware, they can cause renal failure in dogs) Currents are a form of raisin , usually a smaller variety such as the Black Zante. This kind have been around since ancient times, even written about by Pliny the Elder. Raisins are classified  by  grades in four categories in the US. Grade A is the best. The color is good , with it coming from well matured grapes that contain less than eighty per cent water. Grade B  still has good color and flavor but has at least seventy percent water while grade C raisins are fairly good with only fifty-five percent water. Those that fail C grade are then classified as substandard. Raisins have been used mostly for desserts, notably in bread puddings and oatmeal cookies however they're excellent in savory dishes too. They add color and sweetness to rice pilafs and tangines. Some home chefs put them in carrot salads for dash and flavor while others make them an important ingredient in both chicken and turkey salads.They go well with pork, bringing out the meat's flavor.

Raisins and prunes are not just for grannies. They fun ingredients to be made into a variety of different savory and sweet dishes. Get over the prejudice and tried them. You'll be surprised.at how fresh these wrinkled fruits can be.

Recrunching Granola

Granola has had crazy roller coaster ride since it's introduction to the American diet four decades ago.It has been loved by flower children and exploited by every cookie and cereal maker.it's taking on a new life with moms who want a healthier snack or breakfast for their kids. Granola is primarily an American invention, being First created by Dr. Connor Lacey In 1894. There were some name variations such as granula by Alex Lacey. Granola is a mix of oats , puffed rice raisin, honey along with dried fruits , nuts and even chocolate chips. first dismissed as a "hippie" food, it slowly gained acceptance as an alternative to those overly processed breakfast cereals. It's everywhere now from gracing brand name yogurts to the ubiquitous breakfast and energy bars. If it's made right , it is good for you. the best bet are the all natural brands coming from smaller or boutique companies. Most stores now sell all natural hand made granolas. This kind is good as a snack or breakfast. Just make sure that it is all natural and the ingredients are pure. Granola is easy to make and the Web is chock full of good recipes by both top chefs and ordinary home cooks. be creative. Add some fun surprises such as sunflower or pumpkins seeds for crunch and a kick of saltiness. for some sweetness think dried cherries or cut up dried apricots. You can also try the traditional route of adding raisins and almonds , along with walnuts. for sweetening ,go the natural route of honey, cinnamon and brown sugar. avoid using refined white sugar at all costs. Granola is a good and healthy addition to any diet. Make it or buy it.Either way' you and your family will enjoybthis good for you American classic.

Foods For The New Year

Tomorrow night is the start of Rosh Hashanah, the Jewish  New Year.Its a time of celebrating and welcoming in new harvests.It;s also a time to ensure luck by serving special dishes with meaning. . These have been handed down for centuries, and eaten with the same relish and hope that their ancestors had. Each is special.

The Jews like to start with something sweet to ensure a sweet year. This is often honey dipped in their delicious egg bread challah.This last is baked either in a braided shape or in spirals or rounds to symbolize the continuity of Creation. Sometimes raisins or honey is added to the dough for extra sweetness. Children , whether at home or at school,get treated to apple slices dipped in honey. Another specialty is honey cake itself, more of a spice cake thanks to addition of cloves, cinnamon and allspice,.New fruit is also on the Rosh Hashanah  table as well and it has to be the first fruit , untasted of the season. This is usually the desert pomegranate because its' many seeds are an allegory to good deeds that will be done in the upcoming year. Fish too is eaten for fertility.

The holiday is also full of special recipes as well. Many households prefer to have brisket served with carrots,Carrots are another holiday food with special meaning as well. Some create tzimmes, baked and sweetened carrots. Like brisket recipes these vary from family to family. Some add honey as a sweetener while others use chopped prunes or even a sprinkle of cinnamon. A roasted chicken is another holiday favorite. Again making it involves an element of sweetness This time again with cinnamon and apples.Since fish symbolizes fertility , many young couples opt for it.  Try a fish stew with cod and haddock or stick with the traditional gefilte or stuffed fish.

A new year will be coming it and with it foods to both celebrate and symbolize it's arrival and meaning. What is eaten  is a connection to a past rich with culture and history. The foods also symbolize a bright , sweet and prosperous year ahead. too.

Healthy Care Packages

This is the  time of year when kids start going back to college.  That means  eating at all different hours and non stop snacking. It also means gaining weight and unhealthy diets. What to do? Plan for sending good and healthy care packages.

It's hard to monitor your student when he or she are miles away. You can always tell them to eat healthy and instill good eating habits when they're at home. However that all changes when they get their first nip of  freedom. What you can do is either bring or send healthy and tasty dishes that make up for all that junk. Iif you're a two or three hour drive away from the campus you can always visit with a cooler of premade frozen dinners. Most dorms have some kind of kitchen or microwave where they can cook or live in a regular apartment or house with a kitchen. You can easily premake whole wheat pastas with healthy , fresh made sauce. These are always tasty and appreciated. Also think about making dinners  that feature salmon or chicken. Bring brown rice dishes as well or bring boxes of it for the kids to cook fresh.

If your collegiate is farther than three hours then send a care package. The most traditional care packages contain homemade cookies along with cakes and breads. If you want these to be healthy then consider baking with whole wheat or gluten free flour.A good recipe is oatmeal raisin cookies made with whole wheat flour and brown sugar. You can also add good for you cranberries and walnuts. Of course  the more appreciated are chocolate chip cookies. These can easily be made with all natural ingredients. Think about sending whole wheat breads and cakes too for  alternative treats. A slice of  zucchini or banana bread  is a great snack for the morning or during an evening study session. Care packages also can contain dry  or jarred ingredients. You can pack whole wheat pastas, all natural jams and sauces along with homemade granola mixes too

Even though you;re not there you can still make sure your kids eat healthy. Send them care packages not only packed with love but with nutritious snacks and treats. Your dorm student will have fun food and a good diet.
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Get Ready For The Baking Season

December 1st is just around the corner and that means the prep season for Christmas baking. The number one complaint of all bakers is that they have to make time to buy ingredients. If you start your arsenal now, then you will have all the minutes needed to create those holiday batches.

The most important ingredient is flour. Stock up on it now. Some grocery stores are offering buy two for the price of one so buy as much as you think you’ll need. Another ingredient worth keeping up on is sugar both granulated and confectioner’s. You’ll need one fro baking and the other for icings. What else should you stock up on ? Chocolate chips in all sizes along with nonpareils, and sprinkles. You may also want to buy some oatmeal raisins, peanut butter and shredded coconut. Also think about adding some Baker’s chocolate (Unsweetened bars) as well as cocoa mix such as Droste. You can stock up on milk, butte rand eggs a few days before you bake.


This is also the time to look over your cookie sheets and cutters to see if you need new ones. If the last is plastic and cracked you can always buy some news ones at your local dollar store, grocery store , Target K-Mart or Wal-Mart. Check your spatulas to make sure they can handle stiff cookie dough. Buy a timer if you don’t; already have one as well as cooling racks. If you’re making brownies or bar cookies, look over your baking pans to see if they’re up to snuff.

Another thing is decide whether you’re going to bake alone or need help. Carve out a day in your calendar and devote the whole day t o baking. This way you’re not multitasking or rushed to finish your baking project quickly. Get help if you need it. Delegate and write down who will do what for a smoother operation.


The holidays will be here sooner than you think (or even wish for that matter). The demand for sweets will be great. Get your self ready ahead of time for the big baking project that lies ahead of you.