Post subject: Re: Food thread ... another serving ...
Posted: Mon Nov 14, 2011 8:25 pm
LovesToSpooge
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Joined: Jun 05 2009 Posts: 5463 Location: Trapped in time. Surrounded by evil. Low on gas.
The main difference panettone has over a traditional fruit cake, is panettone's no where near as heavy. You don't get that clogging, almost punishment like feeling that you do when eating extremely heavy, rich fruit cakes.
When you cut into panettone it's aerated, it's like a honeycomb, full of mini pockets of air. Plus it's not brimming with fruit either, so if your not a fan of fruit you could easily pick that out, in which case you'd be better off buying a pandoro.
I'd describe it almost as a bread rather a cake, texture wise anyway. I'll more than likely be having it for breakfast for next couple of months I enjoy it that much. And when I do have it as more of a desert, it tends to be with warm custard.
For those umming and arring about it, go for it!
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Post subject: Re: Food thread ... another serving ...
Posted: Mon Nov 14, 2011 9:18 pm
cod'ead
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Joined: May 25 2002 Posts: 37704 Location: Zummerzet, where the zoider apples grow
LovesToSpooge wrote:The main difference panettone has over a traditional fruit cake, is panettone's no where near as heavy. You don't get that clogging, almost punishment like feeling that you do when eating extremely heavy, rich fruit cakes.
When you cut into panettone it's aerated, it's like a honeycomb, full of mini pockets of air. Plus it's not brimming with fruit either, so if your not a fan of fruit you could easily pick that out, in which case you'd be better off buying a pandoro.
I'd describe it almost as a bread rather a cake, texture wise anyway. I'll more than likely be having it for breakfast for next couple of months I enjoy it that much. And when I do have it as more of a desert, it tends to be with warm custard.
For those umming and arring about it, go for it!
So it's like a toasted teacake then, apart from the fact that it's not toasted and not covered in lashings of gorgeous, hand-churned local butter, melting throughout?
No ta, it still sounds too much like cake to me
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Post subject: Re: Food thread ... another serving ...
Posted: Mon Nov 14, 2011 9:59 pm
Gav
International Chairman
Joined: Dec 22 2001 Posts: 2878 Location: Nottingham, England
Big Graeme wrote:It's quite nice, more bread than cake, makes a wonderful bread and butter pudding.
That's what I'm doing for Christmas pudding this year, well, Boxing day as the evil witch has the kids on Christmas day this year. Lots of french butter, generous helping of cinamon and nutmeg, and home-made cremé anglaise. Job's a good-un.
Post subject: Re: Food thread ... another serving ...
Posted: Tue Nov 15, 2011 11:15 am
Mintball
All Time Great
Joined: May 10 2002 Posts: 47951 Location: Die Metropole
El Barbudo wrote:Respec' I haven't made pastry in years. Mind you, I was never any good at it, something to do with my hands not being cold enough.
Cheers!
I do tend to worry sometimes on that score myself - after all, how do you actually know what it too warm and what's okay? But I don't seem to have too much bother. I do enjoy making pastry. My first attempt at a pie, a week ago, was a midweek, so I thought I'd 'cheat' and use shop-bought pastry - until I realised the ingredients included vegetable oil and lemon juice. I went home and just made my own instead, with half butter, half lard. The pastry for the meat and potato pie was 100% lard.
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Post subject: Re: Food thread ... another serving ...
Posted: Tue Nov 15, 2011 11:17 am
El Barbudo
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Joined: Feb 26 2002 Posts: 14522 Location: Online
cod'ead wrote:I can't stand cake, apart from a traditional fruit cake (or malt loaf at a push), that must be served buttered, with a healthy slab of Wensleydale cheese...
When I were a lad, I used to think that cheese with fruit cake was the normal "done thing". But it seems it's mainly a Yorkshire preference ... and one that I still have.
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I haven't made pastry in years.
