Category Archives: Holiday Recipes

Holiday Recipes

An ancient Christmas sweet


December 17, 2013

Christmas time is just around the corner, my favorite Italian christmas sweet is a spicy , chewy fruit bread that ‘s called Paneforte. Its tradition are rooted deep in Siena and has been made by nuns since the twelveth century. The recipe has been pretty much remained unchanged, just a little change was made in the eighteenth century when chocolate became popular in Europe, and off course was added to this recipe, put all goodies you can get in the cake!

In this recipe Im using Pantellerias uva passa and Passito wine, if you don’t have this on hand you can use other raisins and exchange the Passito to Marsala or Port wine. You can make this Paneforte in good time before serving, well wrapped and contained it holds at least for 3 months.

Wish all of You a Merry Christmas
/ Annapaneforte -CF064061

Ingredients
1/2 Cup (1.2 dl) uva passa or raisins
1/3 Cup (0.8 dl) Passito di Pantelleria
1 Cup (2.4 dl) almonds
1 Cup (2.4 dl) walnuts
1/2 Cup (1.2dl) pistachios

2 Cups (4.8 dl) of mixed dried fruits
1 Orange (use only the orange peel)

1/3 Cup (0.8 dl) flour
1 teaspoon grounded cinnamon
A pinch of clove powder
1 teaspoon sea salt  flakes
1/2 Cup (1.2 dl) honey
1 Cup (2.4 dl) caster sugar
5 Oz (150 grams) dark chocolate ( 70%)

Method
Remove the core in the uva passa and pour over the Passito wine.
Let stay for 1 hour.
Line a baking dish with nonstick paper and set the oven temperature at 350 F
(175 C) degrees

Dry toast the nuts lightly in a skillet on the stove over low heat, then chop the nuts roughly.
Remove the stones if using dried fruits with core, (for example dates) and chop the fruit roughly as well.
Grate the orange skin and mix together with fruits, nuts and the uva passa.
Don´t throw out the reamaining Passito wine!

Mix the flour and the spices well and after mix together with the fruit and nuts.
Crumble the sea salt between your finger and stir it all together.

Break the chocolate into pieces.
Melt the honey and sugar in a heavy saucepan on medium to low heat.
Once the sugar has dissolved add the chocolate and the leftover Passito wine.
Stir the bottom of the pan ( to make sure the sugar don’t burn) and simmer for a few  more minutes.

Pour into the bowl with the other ingredients and mixed thoroughly. Pour the paneforte batter into the cake tin and bake at the bottom of the oven at  350 F degrees ( 175 C)  for 15 -20 minutes.

Once the cake has completely cooled, wrap tightly in plastic wrap  or waxed paper and store in a  dry place.

Cut in pieces before serving.

Uva Passa and Passito Cake


December 4, 2013

This is the Pantescan variation of dried fruit cake, I can’t resist using our delicious uva passa , sun dried Zibibbo grapes (raisins) from this summer. Marinated in Passito di Pantelleria it brings out the essence of the island into this cake.  Serve the cake as an Italian breakfast with coffee or as a winter dessert with a spoon of whipped cream or marscapone. The cake can keep at least a month if you can resist not eating it all up.

uva passa half done-CF053734This is Zibibbo grapes drying in the sun, those became sweet delicious raisin now in my cake!

uva passa- centesimoCF050373 1

Uva Passa and Passito cake
Ingredients
9  Oz (250 grams) of  seedless uva passa or other raisins
1/2 Cup (1.2 dl) Passito di Pantelleria or other sweet wine like Marsala or Port
1/4 Cup (0.6 dl) almond flakes
1.2 Lb (545 gram) of soft butter
5 Eggs
3 Cups (7.3 dl) all purpose flour sifted
2 Cups (4.8 dl) sugar

Method
Marinate the uva passa with the Passito allow them to marinate  for at least 6 hours or overnight.
Preheat the oven to 350 degrees F (175 C).
Toast the almonds in a tablespoon of butter in a skillet over low heat.
The almonds should be toasted to a golden, be careful not to burn them.
Whisk the eggs and sugar until white and fluffy.
Whipped butter to a fluffy and soft.

Combine in batches, the egg mixture with the sifted flour into the whipped butter. Add the uva passa (also add the left over Passito in to the batter) and almonds.
Pour the batter into  parchment paper lined loaf baking pan .
Bake at  350 F degrees (175 C) for at least 90 minutes.
Check with a toothpick so that the cake is dry in the middle, if not continue baking and check every 10 minutes.

Let the cake cool down, wrap in foil and let rest until time to serve.

uva passa and passito cake-CF091417

Pumpkin cake for Halloween!


October 31, 2013

Here in the very south of Italy I have experienced that cakes are made with vegetable oil…not my thing at all. I’m a Swede, I love butter! I need my butter ! So my cakes are made with butter, basta. But if you, like all people I know here in Pantelleria, prefer baking with oil, you can exchange the butter in this recipe to sunflower oil. If  you do so, use 1 cup ( 2.4 dl) of oil instead of the 7 oz (200 grams) butter. I used a square cake tin sized 8 x 8 x 2 inches ( 20 x 30 cm) and if you are using a round one a good size would be 9.5 inches (24 cm) by diameter.

Have a happy Halloween!

halloween-pumpkin

Pumpkin Cake
Make 10 pieces
Square cake tin 8x8x2 inches (20 x 30 cm) or a round cake tin 9.5 inches ( 24 cm)

Cake ingredients
4 eggs
1 1/2 Cups (3.7 dl) sugar
7 oz (200 grams) butter or 1 cup (2.4dl ) of sunflower oil
1 1/2 Tablespoons cardamom (powder)
1 teaspoon cinnamon
1/2 teaspoon of sea salt
2 1/2 teaspoons of baking powder
1 1/2 Cups (3,7 dl) flour
2 Tablespoons fresh grated ginger (if not available ginger powder can be used 1 Tabelspoon)
2 cups (4,8 dl) of fresh grated pumpkin (canned pumpkin can be used if you cannot find fresh)

Frosting ingredients 
2 oz (56 grams) soft butter (room temperature
5.5 oz (155 grams) cream cheese (soften slightly room temperature)
1/2 cup (1.2 dl) icing sugar (confectioner’s sugar or powdered sugar)
1 lemon, zested and minced or grated
1 Tablespoon of lemon juice

Method
Preheat the oven 300 F (150 C) degrees.
Line the baking tin with nonstick oven paper.
Grate the pumpkin using the a largest hole size on the grater .
Grate the ginger using a smallest size on the grater. (Halloween hint if you wrap the grater with plastic film prior to grating the ginger and or lemon. Proceed as normal this step will allow the grated ginger or lemon to stay on top of the plastic and not become caught in the grader and difficult to remove your spice and clean up the grader)
Mix these two together ingredients together using a fork.
Melt the butter.
Mix all the dry ingredients.
Beat the egg and sugar white and fluffy and mix with the rest of the ingredients until batter is smooth.
Pour the batter in the cake tin and bake for 50- 55 min.
Check the cake with a wooden toothpick  to make sure it’s ready.
The cake should be soft but not sticky inside.

Whip the frosting ingredients together in the order presented above until you get a smooth cream. When the pumpkin cake has cooled after baking, spread a thick layer of frosting over the pumpkin cake, cut pieces and serve, yum yum!

pumpkin cake-CF066729

happy halloween CF057618

Lemon Mousse


March 28, 2013
1 Reply

I asked what I could bring to the Easter buffet on Sunday. Dessert!
I thought about making a double chocolate cupcake. In Pantelleria cupcakes, as we know them don’t exist, so I thought it would be fun to contribute something that is not typical here. I started to bake.
I made up a recipe using really high quality chocolate. I must say they tasted divine … but to pipe the icing and make them look beautiful enough for the photo was another thing completely…holy cow!
In my mind I had Magnolia Bakery stylish art piece cupcakes decorated with these nice sugar daffodils (that I brought with me from NY). Not one came out as I had in mind, so we just ate them, Carlo, Igor and me. Carlo was euphorically happy about the fact that I would have to make them again to get them presentable for the blog! I will do them again and practice on my icing skills, in the future. I promise! An easier dessert is this Lemon Mousse. It will be perfect to bring to the table on Sunday.

Wishing you all a happy Easter,
Annalemon mousseCF025815
Lemon Mousse
Serves 4

Ingredients:
1 gelatin sheet
1 small bowl of cold water
1/2 cup (1.2 dl) lemon juice
3 egg yolks
1/2 cup (1.2 dl) granulated sugar
1 Table spoon lemon zest
1 cup (2.4 dl) cold heavy cream

Method:
With scissors cut the gelatin into uniform pieces and place in the cold water to soak for about 5 minutes or until it has a jelly like consistency.
Fill a small pot halfway with water and place on a medium heat. Allow the water to reach a calm boil, then turn the burner down to low heat.  This will be the bottom of your double boiler.
In a stainless steel bowl that can rest on top of the pot you used to boil water, place the egg yolks and sugar. Whisk as to combine the contents thoroughly.
Place this mixture on top of the water in the small pot and begin to whisk vigorously allowing them to become fluffy and cook but not to the point of scrambled eggs. Should the scramble occur, don’t panic. Add a teaspoon of cold water to the egg and sugar mixture and whisk again. The egg mixture will return to fluffy. Set aside.
Dump the water from the pot and add the gelatin, lemon juice, and zests over a low heat with a spoon stirring constantly melt the gelatin. When it has melted, remove from the heat and fold into the egg yolk and sugar mixture.
Whip with a hand mixer the heavy cream until it forms stiff peaks.
Fold lemon gelatin mixture and whipped heavy cream together.
Place the mixture into low rimmed glasses (see picture) as to allow ease of eating
Cover each glass with plastic wrap, then place them on a shelf in the refrigerator.
Allow to set for at least one hour.
Garnish and serve.