Tag Archives: pudding

Leftover panettone pudding

18 Jan

It takes a while for the holidays to become a memory around here. But this “pudding” might finally have done the trick.

How many boxes of panettone came my way this Christmas I really can’t say, but I know that this is the last one because I repurposed it last night by turning it into a dessert. I can’t take credit for the idea, only the execution. My Associate devised the notion of panettone bread pudding one Christmas a few years back, and a fine idea it was. If you have a panettone laying around, I’d suggest you give this pudding a try. It’s even worth going out and buying one expressly for this purpose.

Any panettone will do, though this is the classic version, with raisins and candied fruit. Just start ripping away at it and you’re on your way.

Break up the panettone entirely, layer it onto a baking sheet and let it toast in the oven for 10 or 15 minutes.

Like so.

I’m afraid you’re on your own regarding exact measurements; after all, we’re just hacking around here, and the amount of panettone you use will determine what needs to be added to it. But the basic idea is this: mix together some eggs (two here), a combination of heavy cream and milk (I don’t know, maybe a cup and a half total in this batch, maybe more), some vanilla extract, cinnamon, and a touch of nutmeg. Or anything else you want to add, come to think of it; playing around is highly encouraged.

Once the eggs and cream mix is fully blended then just add in the toasted panettone until fully incorporated. The bread should completely absorb the liquid, and if the mix seems dry then add more milk or cream because it should be moist not dry.

That’s the completed mixture right there.

My spring-form pans were too large for this batch and so I buttered the hell out of this number, and floured it too, in order to make sure it’d slide out easily after cooking. Then it went into the oven, preheated to 350 degrees F, and around 45 minutes later it was done.

It slid out of the pan just fine, by the way. And there’s only one piece left, so if you’re interested I’d suggest you hurry over here right away.

There will be blood

21 Feb
You can blame my cousin John for this.
I do.
The guy just had to go and tell me about the “pig’s blood cookies” that our grandfather used to like so damned much.
I love my family, I do. But sometimes…
I’m not gonna torture you here, okay. I used real pig’s blood in this dessert. There are pictures that I took along the way, but I’m not going to show them to you. (Hey, I put a lot of effort into attracting readers, not begging them to stay the hell away from me.)
What we’ll do here is just stick to the facts and move along.
First of all, my cousin John’s memory may not be entirely reliable. It’s more likely that our grandfather enjoyed not a “blood cookie” but a blood pudding served with cookies. That’s the way our Aunt Anna remembers it. And much as I respect my cousin, he would have been just a child at the time.
Tradition also supports my aunt’s theory. A dessert known as sanguinaccio dolce (basically a blood pudding that’s made to be sweet) goes back generations in Italian culture. And it is often served with some type of crisp cookie.
My version of sanguinaccio dolce is anything but traditional, in method or spirit. In my grandfather’s day the blood used to make the pudding would have come from freshly slaughtered pigs, because it was considered wrong to waste any part of an animal killed for food. I got my pig’s blood out of the freezer case at a local Asian market; it came from New Jersey. My motives weren’t so honorable either: An unusual-sounding food became known to me (thanks to my rotten cousin) and so I simply had to try it.
I also learned that this pudding often is associated with Carnevale. And so today being the final day of the annual celebration (“Fat Tuesday” as it’s know in the U.S.) I decided to make a batch of sanguinaccio dolce and get this whole matter behind me once and for all. I searched far and wide for a recipe but wound up winging it a little, just so that I could make as small a batch as I could.
I don’t expect a single one of you to try making this. I doubt that I will again. Not because it doesn’t taste good. It does. In fact, the taste is very rich, maybe even a bit too rich.
It’s just that even the modern Italians have largely moved away from this ancient preparation, and I can’t see a good reason why I would want to hold fast to it.
I’m not so sure my grandfather would have either.
Sanguinaccio Dolce
1 cup pig’s blood
1 cup milk
1 cup sugar
1/4 cup almonds, chopped fine
1/4 cup hazelnuts, chopped fine
1/2 cup dark chocolate
1/2 cup milk chocolate
1 tsp cinnamon
1/2 tsp ground cloves
Run the blood through a sieve and then add it to the milk in a double boiler over medium heat.
Stir in the spices and sugar.
Add the nuts and the chocolate and stir.
When the pudding is the consistency of heavy cream remove it from the stovetop, pour into a bowl and refrigerate until cold.
Serve in bowls with crisp cookies of your choice.