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Panettone Christmas Sweets

C ' was once Giacometto, a squire of Ludovico il Moro, Lord of Milan. Giacometto had a son, Hugues who was madly in love with Adalgisa, the beautiful daughter of the baker who lived near them.
The love of two boys was strongly opposed, so that could be seen only at night, when the beautiful Adalgisa helped his father to bake bread. The business of the poor baker was bad, so bad that he could not even afford a nice boy and Adalgisa was forced to play on hard work and effort!
Ughetto saddened by this situation, decided to report to the baker and offrirgliil his help, and then became the boy in the shop.
during work occurred to him the idea to add some butter to the bread. He decided to sell a pair of his falcons to buy butter.
The bread prepared in this way was a great success and increased even when increased butter (sacrificing another pair of hawks) and also added sugar!
The "bread dell'Adalgisa" beginning to succeed. Meanwhile
customers grew and the girl returned to calm.
Ughetto but wanted to add pieces of candied citron bread and eggs: the bread "special" was selling more and more!
Ughetto Christmas is coming and wanted to do something very special added to the mixture also sultanas.
was a real triumph.
whole city were lined up at the shop to buy Adalgisa "pangrande" or "pan de ton" for the table on Christmas Day.
was born panettone.
And the two boys were married and lived happily ever after. SEE MORE RECIPES

PANETTONE

INGREDIENTS - X 12 DOSES
white flour - 800 g
Yeast -
15 g butter - 150 g
Eggs - 2
Albums - 4
Sugar - 400 g
Assorted Candy - 80 g
raisins - 50 g
vanilla sugar - 25 g
Sale -
a pinch Milk - 60 ml

Difficulty
laborious recipe
Times: preparation - a few hours
cooking - 50 minutes on
nutritional supplements per serving:
Energy: 513 (kCal) - 2145 ( kJ)
Protein: 10.5 (g)
Fat: 11.9 (g)
Total Sugars: 96.9 (g)
Sugars: 44.8 (g)

The day before, in a bowl, Dissolve yeast and one quarter of the flour in warm milk. Give the dough a round shape, cover with a towel and let rise in a cool dry place for the entire night.
The next day return the dough, worked extensively on a work surface with 100 g of flour and a few drops of warm water, then cover with a towel and let rise in a warm place for about 2 hours.
Now repeat the process using another 100 g of flour and add enough warm water to make the dough soft and elastic. Let it rise for about 3 hours.
Meanwhile soak the raisins in warm water for at least 20 minutes.
Shortly before returning the mixture to melt the butter in a saucepan over low heat to avoid it sizzles, leaving aside some 'to grease the pan, then melts the sugar and a pinch of salt in a little water, always on very low heat, adding, away from the fire, the whole eggs and whites. Butter an oven dish high and narrow.
Resume now and get back to work the dough with the remaining flour, adding gradually the melted butter and the sugar and egg mixture. Working long the dough by inserting at the end even the raisins, flour and wrung out and candied fruit cubes. Lay in the pan, cover with a towel and let rise for at least 3 hours.
Preheat oven adjusted to 180 ° C. Put the cake in the oven only when the temperature is right and cook for about 45 minutes or until it is well colored and the surface has become dark. Let cool upside down to prevent the raisins and candied fruit fall to the bottom.
When it is cool you can sprinkle with vanilla sugar, if liked.

What is the right wine?
Any sweet sparkling wine is excellent as an accompaniment, very suitable as Asti Spumante DOCG


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Sweets Christmas

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Sweet Coconut
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poppyseed SUTI


10 grams of cane sugar 2 eggs 1 dl cream

1 tsp. vaníliakivonat
15 grams of poppy s
a hunchback. flour baking soda coffee-party

The preheat oven to 175 ° C degrees, and an approx. 20 cm round cake bottom of oven paper fought. The cane whip mix, eggs, and then add the cream and vanilla. The flour, poppy seeds and baking soda elvegyítem, into mass and egg mixture. Poured around the tin. Oven ready in 15 minutes. Lemon peel, sugar and lemon juice mixed with mascarpone spoon beside the still warm cake.

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Christmas tree
tradotto in italiano * presto *

the sponge:

8 egg yolks 4 egg whites
10 grams of sugar
8 ounces flour 2 ounces

starch 1 pinch baking powder (really only do so much!)

caster sugar 1 pinch salt spray
of the sugar and egg yolks whitening blend. The egg whites with a pinch of salt hard foam pit. The starch in the flour and baking powder elszitálom, then gradually turn the egg and egg yolks with sugar and very carefully on the rotator.
the pan greased with oil, belefektetem the oven paper, and this is a very thin layer of oil greased *.
Smoothing out the dough evenly in pan and bake for 8 minutes in the lower and upper lángnál preheated oven at 200 ° C degrees.
sifted icing sugar a towel spread out, and then lifted off from the paper because of the baked sponge cake and tepsiről ráborítom. The paper immediately remove your pasta dish and a sponge cake rolled together. So leave until completely cooled.

For the cream:


2 dl cream 4 heaping tsp. 20 grams of dietary starch
Schwartau nougat
at room temperature 25 ounces butter (not margarine!)


7 ounces powdered sugar 2 heaped teaspoons of unsweetened cocoa powder, cream
approx. félrerakok a half ounces, the rest in the boil. The cold cream stir the starch and thicken with the hot cream. Remove your tűzelyről and kneaded while hot in the nougat. Let cool completely. The whip is very soft butter with icing sugar mix, then work in the cocoa. When cooled, the nugátos cream, a spoonful of sugar and butter, blended, and then at least half an hour behűtöm. The sponge cake is cool
spread evenly with a portion of the cream, and the residue coating. Csokoládédarabkákkal food coloring and colored granulated sugar shot decorate with marzipan. * I do not even
kiolajozni the pan, not the oven paper, and sometimes very handy. On the one hand because of the baking paper to slither em, Spread it when the dough, and incredibly easy to pull off and let yourself be nice to come out of it. More! The oven paper is taken is not worth a premium, because the domestic supply, there is a kind of oven paper which fooled himself, but all the pasta is done, the butter is dismally-stick, and it all just be sure fecninként levakarni, if at all, it is possible.
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Omini of snow as a placeholder

Omin segnaposto come di neve sulla tavola di Natale

Ingredienti

Patata Piccole
Bocconcini mozzarella di Salmone
Pomodorini ciliegini
affumicato in fett
Funghi sott'olio
ripassati in padella Spinaci Insalata Russa

mozzarella con olio d'oliva extravergine
Sale



Prepare the potatoes.
steam the potatoes. Let them cool, peel and cut one end so you can rest on the plate. Dig it up carefully and gently helping with a boxcutter rather than with a teaspoon. Fill it with potato salad. There you can buy ready-made or you can prepare by following our recipe.

Prepare the spinach.
You can safely use frozen spinach. Put them in a nonstick pan still frozen with a few tablespoons of oil, a bit 'of sliced \u200b\u200bonion, some piece of sun dried tomatoes, olives and sliced. Adjust salt, add the white wine and cook until dry completely. When cooked, sprinkle the surface with grated mozzarella, cover with lid, turn off the burner and let it melt the mozzarella. Heat just before serving and place last time around your little man with snow.

Complete the little man.
Prepare an emulsion of oil and salt. Brush the surface of the potatoes. Stuck with a short stick and a mozzarella stuffed potato on the other end that you placed on a saucer. Dig
the tomatoes after they have been cut in half. Season the inside with a pinch of salt and a goccino oil. Will the caps of your snowmen. Cut some strips from
slices of salmon, and create scarves as you can see in the picture.
Some oil will be the button mushroom.

Place the dish directly on the plate. The spinach should be prepared just before serving.

As you can see in the picture you can write the guest's name on a card to put in a toothpick. You can also decorate the Christmas card by pasting an image.
We have not specified the doses of this recipe, for obvious reasons. It all depends on the number. Consider however that the potatoes must be small enough that two or three spoonfuls of potato salad and potato for every two cubes of spinach for the base around each snowman.
If you do not know how to use the dug potatoes, you can prepare the stuffing of potato salad instead of Russia. Just mash with a fork, season with salt and add it to tuna in oil, crumbled, mayonnaise and herbs. The recipe is equally good.
Another variant. Instead of using spinach that simulate the grass surrounded the little man with snow with potato salad, simulate snow.
see web site http://blog.theitaliantaste.com/

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Recipes Christmas


Recipes Christmas for the whole family.

The Marvelous Italian recipes of our Christmas

Author Carimati Valeria
Cover Price € 13.00
Data 2008, 59 p., ill., paperback Publisher
Lightning Print (series I Platani)

A book dedicated to those who wants to celebrate the most important holiday of the year with gusto, with friends, sons and loved ones. Recipes born out of "our tradition", but simplified, and redesigned with simple ingredients, tasty, ideal for the whole family. Nothing too complicated techniques, ingredients unavailable or doubtful matches. The book consists of a menu of meat, a menu of fish, biscuits and Christmas decorations to brighten the Christmas table. In addition, in each recipe, a little suggestion to better prepare lunch or dinner party for a wonderful Christmas at the "behind the times."

dessert recipes from our website

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A basket of apples

Gold smile apple "

Two weeks ago she arrived home a large quantity of apples and one afternoon I made the baked apples.

I know, I know, these are so sick to think about food. I thought well I, I thought for so long, until the other night ...

talking with two friends, I said that I had plenty of good apples at home but not wanting to prepare and difficult calorie desserts or jams and compotes, had "resigned" to eat apples a meal for at least two months and they could be good and healthy ... so, could the long braise.

My friend suggested that I promptly prepare baked. I immediately turned their noses up, but when she added that it was a quick and easy preparation and does not cost anything to prove, for kindness, I paid attention to the recipe which she calls good and healthy, but relegated to a corner of my brain.

How many times have I said "bleahh" to my grandmother or my mother when I was invited to taste the baked apples and bleahhh kept saying in silence while my friend concluded the explanation, recommending to enjoy them warm.

Then the other afternoon, perhaps because the rain, fog, the first chill, accomplices those apples in the basket that seemed to smile at me, well ... I do not know how or why, but I wanted to try.

So I took six apples, I washed and with a sharp knife, I dug a little 'to remove the core, inside the cavity I put a few grains of raisins and a little' chopped walnuts, I fence with apples a couple of cloves and I sprinkled with a little 'of cinnamon. Then I added a teaspoon of honey into each apple and I enjoyed doing minor squiggles of honey on the skins. I turned on the oven to 180 degrees and set the timer for 20 minutes.

Puzzled, I closed the oven door and went to place laundry in another room.

Soon the house was invaded by a strong smell, good, pleasant, better than any deodorant.

"How air fresheners recipe works perfectly, I thought, smiling.

While I gave a peek in the oven, the doorbell rings, "There is a profumooooo! That prepare good? ", asked my neighbor.

"None of that, stewed fruit, it will be crap."

Sometimes I long afternoons in the winter to prepare something tasty (roasted chestnuts, roasted peanuts, hot chocolate, ...)

apples and I made it cool, with absolute reluctance, I took one, cut it into two parts el'assaggiai. I was stunned: she knew good, old, exquisite.

Divided apples, I arranged them in saucers, irrorai them with the cooking liquid amber, dusted them with powdered sugar ...

My daughters arrived home, the first thing they said, "that smells good ... but it's not Christmas yet :-)! Yeah, I forgot, in December I have fun with the orange and cloves ...

"They're good, try" I said.

"baked apples? Mica we are sick .- They smell good, but no thanks .- "were the answers

" It 's a new recipe, popular in pubs, "gold apple smile"! Just a taste, come on! "

course did not believe my lie, but the good courtesy, with faces at all convinced, sank the spoon into the flesh and tasted.

slowly saw their expressions change: "But! I'd never have believed, they are delicious! "

Ten minutes before even I did not think so. But to say that I avoided.

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- Rabbit Pâté

- Rabbit Pâté

Ingredients for 6:
a rabbit about 1 kg, rosemary, sage, about 200 grams of butter, 100 grams of cooked ham in a single slice, 1 dl of Porto, 1 shot glass of Cognac or brandy and 1 whiskey, a glass of white wine, salt and pepper.

Preparation: Place the
rabbit cut into pieces in a baking dish with about 30 grams of butter and herbs and cook roast for 1 hour at 190 degrees. Halfway through cooking, moisten with white wine. Let cool
disossatelo the rabbit and, taking all the meat with your fingers.
Put all the meat in a pan with the diced ham and gravy left in the pan, fat. Add the Cognac, Whisky and Port, salt, pepper and heat over medium heat. Do heat and let the fire until the flame is exhausted.
Cool by placing the pan so that it is inclined to "drain" the flesh of his sauces. Whisk
hours the meat with the mill, and when it is reduced almost to a cream, add the cold butter into small pieces, continuing to whip up plan to have a smooth mixture. In the end, fix any salt.
Transfer the pâté to a bowl or other container. Press right on the surface and cover. Let Refrigerate for several hours. Serve sliced, with toasted bread and various pickles.

Chest Pain With Metallic

- sandwiches of caviar appetizers

- sandwiches of caviar

Ingredients for 4:
- 100 grams of caviar - 100 g butter - 12 slices of sliced \u200b\u200bbread - 10 anchovy fillets - 1 teaspoon of vodka Smirnoff

Preparation:
the butter until creamy. Desalinated
the anchovies and mash to a pulp with the help of a mortar.
Add vodka, butter, drop by drop, then add the anchovies.
Toast the sliced \u200b\u200bbread in the oven for a few minutes, remove the dark edges and cut the bread in a triangle. Spread the sandwiches
obtained with whipped butter and placed in the middle of a pile of caviar.
Put the sandwiches on a platter and serve with a cold glass of vodka.
Cooking Time: 5 '

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-crostini with truffle-

Appetizers

crostini with truffle

Ingredients for 4 people: 8 slices of bread
- 50 gr. butter - 30 grams of grated parmesan cheese - 15 grams of black truffles - 1 tablespoon chopped onion - salt - pepper

Preparation:
Melt half the butter in a pan and then add the Parmesan and the chopped onion. Work
Cream the remaining butter with a pinch of salt and pepper.
Toast slices of bread in the oven and moisten with the mixture of melted butter and cheese.
Let them cool and then sprinkle with a few flakes of truffles.
Cooking time 5 minutes.

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Welcome Christmas Recipes and Menus

Recipes and Menus Christmas

When you say Christmas it is also said good food.
Christmas recipes of the dishes are very special in each region and follow ancient traditions.
For many of us Christmas is related to large banquet of delicious dishes, whether for dinner on Christmas Eve or Christmas dinner on these occasions one is engaged with a real Christmas menu to be prepared for all family.

In this blog you can find many recipes of dishes to prepare a Christmas menu worthy of the best restaurant.
dishes include classic and traditional or those details, here ideas on how to prepare your dinner or Christmas dinner.


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Christmas is approaching.

PHOTOS:
http://www.aurorablu.it/postcard/index.htm

Christmas is approaching .

We think together about what we bring to the table during this festive season?

Everyone is invited, and who has a blog and who has not, to attend the event

Waiting for Christmas 2009.

send me by December 8, the recipe for a Christmas dish, and before Christmas there will be a round-up that will collect all your proposals. More and more we

'choice we have!

You are free to choose one or more recipes that you like:

a traditional dish, a recipe

new

an appetizer, a first

,

a second, what you want.

How to participate? If you have a blog:

- Published by 8dicembre one or more Christmas recipes, with photos if possible;

- In every post included a link dell'inziativa, and possibly also to the Round up when it is published;

- sent an email to magicanatale @ gmail.com


indicating:

-

your name - the name of your blog and its web address

- the title of the recipe and the link to the post

- your location / region and the nation

- The recipes will be accepted until December 8

If you do not have a blog:

- send an email by December 1 2009

-above-

indicating:

-

your name - the title of the recipe and procedure

- a photograph of the dish

- your city / region and country

- The recipes will be accepted until December 1

If you have any questions please do not hesitate to contact me. Lisa

To link to the page:
http://natale-poeslandia.blogspot.com/
http://natale-ricette.blogspot.com/
I'm waiting! Lisa

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Etiquette Dinner - The Christmas Table

Etiquette Dinner - The Christmas Table

Christmas is a special holiday to spend in the company of loved ones, family or friends. To spend this time in joy, tradition has it that the festivities will be honored around a table dressed up. Although there are no precise rules, here are some tips on appliances and decorating with style and simplicity.

start with the tablecloth. It 'should choose the classic red, white or green, or combine two colors like silver and blue or gold and blue, or red and gold. If we choose the plain tablecloth, put the towels which are in conflict. Tie the napkins with a ribbon in gold or silver as fitting a piece of fir tree branch and a small ball tree.

I can fold napkins shaped candle (fold a napkin into two imperfect half, diagonally, so that a triangle is smaller than the other; arrotoliamolo so that it can be inserted at a corner ' inside the other and so that the smaller triangle is outside) and place them next to the glasses or roll them into the glass.

decorations can be used without overloading the table with flowers, ornaments, candles. Sistemiamole in a few points, maybe the candles and flowers in the center. If you have time you can customize the table with items made by you. A centerpiece dedicated to this special day of celebration can be achieved with a sprig of fir, pine cone few golden leaves of holly tied together by ribbons. An idea that creates the atmosphere are the candles floating in a glass vase with pebbles on the bottom. If you want to put flowers in the middle of the table, take fresh ones. The placeholders are optional, but must be chosen according to style and colors of the table.

dishes are most suitable for classical China, with colorful placemats and matching the color of the tablecloth. The cutlery, instead of being aligned close to the plate, you can lay on it, tied together with ribbon in harmony with the basic colors that have chosen.

How to lay? The rules are few and precise. The plates must be positioned in an asymmetrical way, the forks go left and must be as many as the course. You can also later add the missing silverware, not to clutter up the table too. The knife goes right next to it, if there is a soup spoon goes. Next to the plate, from above the forks for fruit and a spoon for dessert. Arrange the cups with imagination, to align them avoiding each other. Mettetene how many wines, or, as the cutlery, you can add when needed. Serve beverages in pitchers.

Practical advice: pre-prepared bread and breadsticks in a pan. Red wine should be opened first, that white is better to open the last minute. Next to the table put the Parmesan cheese; glasses, cutlery and napkins if needed there was a need to replace them, the flutes or goblets for champagne.

As the table at Christmas

Coffee Black and Gold Table ; Red and White Celeste and Silver

Purple: The color trend for Christmas 2009

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Citrus Liqueur Recipe with

Altan - Liqueur Citrus



For coffee lovers demanding its characteristic tone, amber is the unmistakable sign of a distillate of wine expertly aged not less than three years in oak barrels. The incomparable taste of citrus fruit is a land of sun and generous but also wonderful ancient alchemy.





Appetizers for Great Deals

8 / 10 of Altana
2 / 10 lemon juice.
Shake ingredients in a shaker with some ice cubes and serve in a cocktail glass or in wine glasses previously cooled.

5 / 10 of Altana
5 / 10 Amaretto Strait (see).
directly Pour the ingredients into the tumbler add ice cubes .

RISOTTO Shrimp and Altano

Ingredients for 5 persons:

1 cup Altano
1 / 2 kg of rice (for risotto)
1 / 2 kg of prawns
150 gr. butter
1 orange, 1 lemon, 1 tomato, onion, celery, carrot, parsley, salt



Cut Julienne the orange and lemon peel, remove a one of the citrus slices and put everything in a container of glass and ceramics (do not use metal), pour over the Altana and let marinate in refrigerator for at least an hour stirring occasionally.

Prepare a vegetable broth with 1.5 lt. water, tomato, onion, celery, carrot, some parsley and simmer for 45 minutes. Season with salt.

Melt in a pan 50 grams. of butter, add rice and toast lightly, then add a ladle at a time, all the vegetable broth, stirring constantly with a wooden spoon until cooked almost complete.

chart using a sieve to divide the maceration of solids from the liquid, heating it in a saucepan, then, a moment before turning off the stove, pour in the rice along with citrus peels, shrimp shell and the remaining butter .

Mix well and serve hot.

KID scented ALTANA

Ingredients for 4:

1200 g. Kid, 1 cup of extra virgin olive sweet taste, a knob of butter, bay leaves, sage, 1 glass of Altana, 1 / 2 cup dry white wine, salt and ground black pepper to taste Place

The kid in pieces in a pot with oil,
butter, salt and ground black pepper, brown over high heat for 20 minutes. During cooking, sprinkle with the wine that you will evaporate completely. Hours flavored with bay leaf, sage and Altana. Complete cooking over low heat, adding broth if necessary made with carrots, onion and celery. Serve with potatoes and vegetables as desired.

CREPES High,

Ingredients for 4: 50 gr. of butter, 100 gr. sugar, 50 gr. orange and lemon peel, 1 glass of Altana.

Melt butter, add sugar and lemon peel and orange mix. Place crepes in a pan previously prepared watering them with a bit of Altana. Serve warm decorated with slices of orange and lemon.

variant with Nutella: Prepare the crepe with nutella, bending close to the triangle. Raise the heat and flame with Altana. Garnish with a few drops of cream.

Beer and Altan: the bottom of the glass beer put a lump of sugar, adding 1 / 10 of Altana and fill with cold beer. Stir with a long-handled spoon until the sugar is completely dissolved.

ICE ALTANA
In a bowl put the mixed ice cream or fruit. Drowning with all of the Altar. Decorate as desired.

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Liquor Pietro Micca



Pietro Micca - hard liquor
The unique flavor is enhanced by its bouquet of herbs blended according to an ancient recipe. It is shown frozen with ice cream or fruit salad, but for its unique taste has oestrus every individual employment opportunities.



Cocktail sweet Calabrian

is a sweet cocktail solar and strong taste and very strong, charming Mediterranean flavor made in Calabria as realized with the finest tradition and manufacturing thrived.

4 / 10 Pietro Micca
3 / 10 of Altana (brandy and citrus)
3 / 10 Zip (fruit liqueur)


Pour ingredients into shaker add ice cubes, stir and serve in a cocktail glass or tumbler cooled earlier. Decorate with sugar, half a slice of orange and lemon peel.





Cruditees sauce Pietro Micca
Pietro Micca
Ingredients for sauce: 100 gr . mayonnaise, 2 tablespoons Pietro Micca, 1 teaspoon of sugar. Mix well. Wash very well seda no, carrots, peppers, radishes, artichokes, fennel, lettuce and endive, cut into long thin slices. Range systems in the pot and toss with the sauce Pietro Micca paid to the center of the plate



Crepes with Pietro Micca

Ingredients for 4: 50
gr. of butter, 60 gr of sugar, 50 gr . lemon peel and orange, a glass of liquor Pietro Micca .
Melt butter, add sugar and lemon peel and orange there, mix.
Place crepes in a pan prepared before watering them with liquor Peter Micca .
Cook for a minute and sprinkle with the remaining liquor.
Serve warm decorated with slices of orange and lemon.

Batter
Prepare cake batter with flour, whole milk, salt and enough liquor Pietro Micca.

figs to Bonbons Pietro Micca
Thoroughly wash the fresh figs, split in two equal parts along the side and dip into the batter prepared above, fry them in olive oil and serve yet ra hot.

Peel prickly pears to Pietro Micca
Cut the ends of the prickly pear, and then remove the skin ico the outside, as you would a tomato, to completely remove the thorns.
Wash them carefully making sure that the whole film, and plugs have been removed and then peel to extract the pulp.
Cut the peel into strips and soak in uniform batter prepared above. Fry in olive oil.