Hello! Welcome back to The Stone Soup Cook–I’m so glad you’re here!
I hope you enjoyed a peaceful and joyous Thanksgiving with the family you chose, either human or animal, or in quiet reflection.
I, myself, have spent the last week in quiet reflection: reflection on the season we are now hurtling headlong into–the serious and sometimes overwhelming throws of the heart of the holidays–that time known as Advent.
The weeks leading up to Christmas Day are often so busy with activities, preparations, social obligations–whether work or play-related–decorating, wrapping and everything else associated with the season, that we can be forgiven for forgetting what the season of Advent, or Adventtide, is all about. In the coming days, I’ll be sharing more thoughts on Advent, as well as foods traditionally and seasonally associated with the holidays.
Today, I am featuring panettone–click here for the recipe:
Panettone: that bread that is quintessentially associated with Christmas in Italy…and big box stores. I admit that I had never actually had panettone until I made it myself. Frankly, those giant packages that sit on store shelves starting in September until well through the holiday hold little appeal to me, as I can’t imagine that they’re anything but stale, unappealing stand-ins for the real thing. The experience of making my own panettone turned out to be both frustrating and sublime.
This recipe starts with making a starter the night before. When I got up in the morning, it was bubbling away and it was obvious that overnight, the magic had happened and I had a healthy little starter.
The panettone dough itself is not unlike a brioche bread, but doesn’t include the milk and has fewer eggs. It went together very easily and then began the wait. The final rise should take only about an hour. Mine…took…all…day. Fortunately, I had started the process early enough in the day to be able to get the loaf baked before bedtime, although I did finally give up and bake the loaf before it rose to the top of the panettone form, as it should.
The result, however, was well worth the wait. I couldn’t resist biting into a warm slice of the bread shortly after it came out of the oven. I smoothed a little butter on it, which melted into the nooks and crannies of the bread and danced over the bits of dried fruit. The bread was rich, slightly sweet and had a creamy, buttery texture that melted in my mouth.
This morning, I toasted a slice of it to go with breakfast. I again smoothed a little butter on it and the combination of a little crispness from the toaster, the rich bread studded with dried fruits and the creamy texture of the bread was really quite heavenly.
I was again reminded of what we are called to do at Advent–to wait…and to prepare. To wait to see what is coming. This bread made me be patient, and it made me wait to see what was coming. And what came of my waiting was a little miracle.
Tune in later this week when I’ll be sharing a meditation on Advent and more seasonal recipes.
Until then,
Peace, love and good food,
Keri
