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Celebrate, be happy, and bring the joy of tonight in the new year!

Congratulations !!!!!!!!!!

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PANETTONE CHOCOLATE AND RASPBERRY COOKIES

I'm very tenacious. Stubborn .. Stubborn .. Ok, a real mule! If I start wearing a hard thing to change your mind .. then, after Pandorlato and Pandoro , I decided that I would do the cake, and so it should be, despite the protests of her husband, that I need to rest, I have to stop one thousand dirty tools, which they sell them already made, etc. etc. ... I searched online a recipe with yeast, I found , I studied e.. then I had to deal with the other part of my personality, the most imaginative, the willful, the strange, the very short Vicky .. A traditional panettone could not see my house (well, I think you will see a day but not now!) And then I started thinking about a mouth-watering variation. Vicky And when you think of something delicious to think chocolate and raspberries, and this couple brought me straight to Acquolina , "colleague" that I follow and I respect a long time (since I came across the contest Corrado " 3 out of 5 "and thinking," It 's impossible to take part, trooooppo complicated! "I saw her among the participants, and also with 2 recipes, just out of curiosity I opened his blog and I have not closed). But back to the cake .. A few days ago I saw around the blogs this contest Genny in a moment, and so I sent an email to Francesca and I invited my recipe offering, and as a good mule Did I almost set .. together we have adjusted the shot, she suggested that I add the cocoa to the dough base, I have started production, to see if it was feasible or whether it was better to do one of the darkened thousand recipes that she had proposed and that the mule had aside .. Prepared by both, liked both, but especially to their husbands, judges unquestionable, here's my post on the recipe, officially and unanimously elected the recipe for the contest. Keep an eye on his blog because there is also its share of story! Meanwhile carry the recipe starting with the "traditional" with the changes made by us.

FIRST MIXING:

20 g flour

2 g of yeast

15 grams of water

1 gr sugar (the needle of a teaspoon)

Mix and allow to double

second dough:

Dough previous

36 grams of flour

7 grams of yolk

16 grams of water

2 grams of sugar

Mix and allow to double

THIRD MIX:

Dough Previous

7 grams of yolk

33 grams of water

2 g of yeast

66 grams of flour

4 grams of sugar

Mix and wait a doubling

MIX FOUR:

Dough Previous

330 gr + 2 tablespoons of flour to help the stringing after insertion of raspberries + 1 tablespoon of cocoa to dry further

115 g + 1 tablespoon of sugar to balance the acidity of the raspberries

33 grams of egg yolks

weighed 180 g of whole eggs without shells

seeds of vanilla bean (+ orange and lemon flavors - not me!)

100 gr soft butter

4 grams of salt

165 grams of raisins (I slightly dehydrated raspberries in half an hour in an oven at 60 °)

65 grams candied orange (chocolate chips)

35 grams candied citron (chocolate chips)

Procedure:

Put the dough in a bowl the previous year, and egg yolks, half the sugar and flour ( take from 4 / 5 tablespoons cocoa and) .. mix well to obtain a homogeneous mass .. add the remaining sugar, whisk until the mixture well string. Scrape out the seeds inside the vanilla bean and put butter on it is wasted. Combine the softened butter to the dough a bit 'at a time, alternated with some of the remaining flour to absorb fat. Add the salt and bring back to stringing. Now add the raspberries, dry powders kept aside, and then chocolate chips. Work just enough to mix everything. Putting to rest the ball covered in a floured plate for 30-40 minutes, then pass them in the molds the ball by trying to reform the pirlatura (put your hands with your palms facing each other as to applaud, support them in the sides of the balls .. moving your hands at the same time a forward and a backward trying to round up the dough), cover with a foil and let rise until the heat reaches the edge.

Discover the molds so that the surfaces to dry a bit, meanwhile I turned on the oven to 175 degrees.

With a razor blade I cut a cross (you can use a sharp serrated knife, not smeared butter), I put the butter and baked in cuts for 40 minutes .. cover with aluminum in the case, those too.

Once baked panettone the need to chill them hanging upside down, and knitting needles to obtain the steel skewers long enough to move from side to side. Plunge about 2 cm from the base and press out the other side.

Once cold try not to eat .. nu smell to leave the house .. I have not been able to resist!

Close view of the pa nettone

.. and here is the inside soft and luscious and very fragrant ..

participate in the contest Al edible food, banners on the side.

Edit 11/01/2011: I forgot .. the photo of the 2 panettone commissioned by my brother for friends and relatives .. is the first "order" .. how exciting!

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GLASS

This year I throw a glass in biscuits. Not for mangiarl, but as a gift tag for edible gifts of colleagues. And you'll soon see that it was better the package contents ... However it was not hard, I took out a piece of pastry from the freezer made by these biscuits (made according this recipe) I've trained, and with a mold I got the smallest central hole, I put them in the pan, I was a little hole for the ribbon with a skewer and I crumbled the hard candy in the hole Central. In the oven (185 ° normal cooking for 10 minutes) will melt the candy, creating "glass" .. magic of Christmas ...

Here they are ready to finish the packets ..

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Merry Christmas


do not know if I have time to post other recipes before Christmas, so if in doubt .. I carry on and I'll greetings, then maybe you found me here again sooner than expected!

KITCHEN AND CELEBRATE, see you HERE FEW DAYS! Congratulations to all my readers!

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THE PANDORLATO Paoletti

'm not an expert of rising, and these preparations long scare me, take me anxiety Strung! But this year I decided to throw me, and this was the first trial before a holiday (then I took courage and you've already seen how well I jumped on pandoro ..). I had already addocchiato at the time by Paoletta , and when he revived also ZioPiero I could not resist. The home base of everything, from which it is Paoletta game, is also a recipe Adriano, simply as a guarantee? And if I could do it .. I copy and paste from the blog of Paoletta because when I had to do it, my pc had detected malware on your pages so I could not access the link without zioPiero riportara and are crazy to try the recipe that I already had the ingredients on the table. . (I later found I do not know where, someone else who had done emmmenomale Paoletta that is so famous!) In short, for convenience, here it is!

THE PANDORLATO ® , ie panbabà of Adriano tanned for the holidays!

Ingredients: 280gr flour
W 350 (I used the yellow Rieper, Or in the supermarket Manitoba) - Manitoba's super I
whole milk 80g sugar

90gr 110gr butter 180gr
eggs (3 eggs)

8g fresh yeast 5g salt grated zest
of 1 orange - I orange powder

2 tablespoons Cointreau 1 teaspoon of acacia honey
a handful of almonds with the skin

the morning at about 8:

notes (Paoletti) : I started in the morning and fired in the evening, but it is possible otherwise.

my notes: I have taken advantage of one of those clubs that do laps up and down the house and I started at 6 am, but you do what you like, so the duration of production depends the temperature at which you leave the dough, you might also start at 10!
Mix the yeast with the warmed milk, honey and 70g of flour, cover.
After half an hour (to inflate) uniting human egg and remaining flour and mix with the leaf, vel. 1 (ken). We combine the salt, liquor and bring slowly to the veil. 2, Strung (it will take 5 to 10 minutes).

Minimize vel. 1.5 and an egg unite, the recovery dell'incordatura add another egg yolk and half the sugar, we take the stringing and join all the last egg yolk with the sugar, bowing.

Serrano the stringing (I've taken here the leaf and put the hook) and join, a teaspoon at a time, 40g of melted butter cold , carry 1.5, Strung soft and add the remaining butter into small pieces, along with the peel Orange curvature.

should appear shiny and well connected.

notes (Paoletti) : I struggled a bit 'string to the end, after the soft butter I added 15 grams of flour (I used the yellow Rieper, I think it is also excellent The Count).

my notes: I am being a little more Paoletta I needed a couple of tablespoons of flour, because after almost an hour of working with Ken at that time of morning, with her husband who complained about the noise and could not sleep and I was sweating that shouting "Why do not you Strung!?" I thought the only alternative to take everything and throw it away!

Suppose in a refrigerated container, sealed, and after 40/50 minutes ( make sure that it starts rising ), we in the refrigerator in an area on 6 - 7 ° for about 6 / 8 hours.

notes (Paoletti) : this cold in the fridge I had no more than 5 degrees, I measured the temperature on the landing outside the door, the condo will have rice, but who cares, they were 8 / 9 ° precise, and there I left it!

Even my landing was at that temperature, probably up to 10, however, has stayed there all night ... who now goes to the stairs is accustomed to seeing bodies outside my door!

Get out of the fridge (or from the landing ;-)) and after 30 'minutes, upside down on a floured table and give the folds of type 2 , we get a compact mass.

With the closing under round and moved into a cake mold 750 gr. 16x11 cm. cover with plastic and we put in the oven off, light bulb until they reach an inch and a half below the edge of the mold.

notes (Paoletti) : me it took about 3 hours, but I read that someone around there scored less than 2, for others, 5 hours, so check it out!

gently brush with lightly beaten egg white and dusted with granulated sugar first, then decorate with the almonds gently at will, then dusted with powdered sugar.

When it will be absorbed again dusted with powdered sugar, and bake at 180 degrees for about 30 minutes on a baking tray, located on the lower grate, because it grows a lot.

Frequently check that the sugar does not burn , in case we cover with aluminum foil. Oven and set out on a wire rack to cool.

notes (Paoletti) : in my oven at 180 ° are few, I fired first at 210 then I lowered 190 °, but everyone knows the characteristics of its own, so regulator.

Ah, after hard work I think is having to show the inside!

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... how did you know that I needed a new apron?!? :)

Beautiful, custom and then, very cool, and which has the well pocket! Absolutely in this dinner party to show off, THANK YOU!

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Passatelli


The other night I was cold, and the desire to mess in the kitchen, but not too much, but to do something that would give me satisfaction .. Passatelli !!!!! I used a recipe that I know by heart by now, I do not know more where I found, though there are thousands of online versions, who has more grain than bread, some vice versa, and also very big differences .. But this is mine!

Ingredients: 1 part

parmesan

1 part

bread crumbs 1 egg per 100 grams of powder

nutmeg grated lemon peel (just a little short and if you like )

Procedure:

Facileeee! Mix everything and leave to stand for an hour, even two, wrapped in foil in the refrigerator. Form on the hot broth with the appropriate tool, or with a potato masher with large holes .. I will leave you toned and avoid a gym session, but then .. what satisfaction! Well the photo is pitiful but mind you, I'd rush to eat them hot. If you like you can also dry, with melted butter, but here we had to warm up after a day out in gift with the snow falling to the great ...

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PANDORO THE SUPER SISTERS OF LIKE THE MAYONNAISE BISCUITS


I've seen everywhere these days, and when he has also published Francesca I decided to do so. I knew it was difficult, so I immediately decided to start this recipe, because to Adriano really troooooppo by experts (as he himself admits!).

then I start with preparation, one evening, with the first two bodies, and instead put the last 8 hours tiepidino, knowing that he committed the next morning and not being able to cook, I left it in the fridge from midnight until about 6 (I have not woke up on purpose, but now I know that when there are 2 dwarves at least a couple of night to pee and then I took the opportunity to do ...) and then I put it at room temperature until about noon, and then proceed with the cooking. E 'come really good, the only change would be the cooling, I left it in the mold, and the butter of the leaf is cooled down and everything at the tip, and I had to turn to enable better distribution, because in my case the tip was too wet and the bottom drier. However for a first attempt are met loooong! I copy and paste ingredients and process from the blog of Frank.

total Ingredients: 450 gr flour
Manitoba

135 gr sugar 170 gr butter 4 eggs

18 g beer yeast water


teaspoon salt 1 stick butter and vanilla sugar
for the mold
sugar icing

First you start to prepare the lievitino:

beer yeast 15 gr 60 gr 50 gr flour lukewarm water

approximately 10 g sugar 1 egg


first Dissolve the yeast in the lukewarm water
Place the lievitino ingredients in a bowl and whisk well until a compound aottenere nice and smooth, will remain very liquid.
Let rise covered with a cloth for an hour.

Prepare the dough first to add to lievitino: manitoba

200 gr flour 3 g baking powder 2 teaspoons warm water beer


25 g sugar 30 g butter 1 egg


Before lievitino add to the warm water with baking powder of beer, then add the remaining ingredients.
Continue to mix in the bowl, then continue the work surface, when well mixed add the soft butter. Click
rise in a warm place until it has doubled, about 45 minutes.

Making a second dough: 200 gr flour
manitoba

100 g sugar 2 eggs 1 teaspoon salt


vanilla 140 gr butter at room temperature to browse

Work all the ingredients except butter, yeast mixture and combine them, mix well and place the dough in a greased bowl to rise an hour or so of butter.
Then put in the fridge for another 40 minutes.
Pull the dough in a large square, the center put the butter soft and well flattened flatten gently and then getting a long strip and fold to 3 ie bring to the side of the dough 2 / 3 and close the other flap of dough.
Refrigerate about twenty minutes. Repeat 2 more times. every time you roll out the dough from the fridge it starts to roll out the dough vertically into the fold on our left, then stretching the dough and then fold in 3 as explained above. After this additional rest
form a ball tucked under the edges, and turning on the table with hands greased with butter.
Then leave the dough into the mold pandoro until it is leaked from the mold.
Bake at 170 degrees for 15 minutes, then lower to 160 degrees for 30 minutes then you need to adjust your oven, cook at low temperature, however.
When cool sprinkle with powdered sugar.

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's right, you put the sauce on the fish, sandwiches .. will now also part of your pastries! Why oil, lemon and eggs can only be good ingredients for the cake, then .. And if the recipe (which I had actually already read and snubbed) supports even close Arab must be a guarantee not?!?

Ingredients: 90 grams of mayonnaise

cold refrigerator (a delicate usatene, like the Mayo)

100 grams of cold butter

40 g sugar + more sugar to cover

270 gr flour, + any other 20/30gr depending on the density of mayonnaise

Procedure: Mount

butter and sugar until you get a very soft cream. Then add the mayonnaise by hand, using a spatula. Finally add the flour, then finishing work the dough by hand. Make it so cool in the refrigerator, wrapped in foil, for half an hour. Meanwhile heat the oven to 190 degrees. Cut the cake into squares cold, slit with a fork to decorate the surface, and roll in sugar. Provide a further break in the fresh, best in the freezer a few minutes, and bake for about 13 minutes. Once baked not touch them until they are cold, hot because they are fragile. Now Try them and tell if they are not good and original idea for your Christmas parcels!?

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Panfilo mascot Unison (Stock 1999)

Panfilo A puppy in 1999, felt Jazz, Jazz Cafe opening of the local Unison, of Laboratories in September with the masters of music. The photo was found in the archival materials AGD2000-Journalistic Agency of the Dolomites.

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And here finally solved the mystery of the foundations laid a few days ago. I hope not you forget that it would then actually followed the recipe .. After all, there is suspense you might expect a post in spectacular style with a photo and instead I have not had time to set up the set because I was in a hurry .. ok, not that I usually make the big picture, indeed! As a lover of the raspberries I changed the ingredients, which were Montersino mixed red fruits, in my case only raspberry, and resized with its doses because usually you get wedding cakes for 50 invited ... With this recipe raspberry participate in the contest Red Raspberry .

Ingredients:

For the light cream:

500 g of fresh cream

375 grams of custard

10 grams of gelatin

1 lemon (juice of which will and peel)

For the gelée:

400 grams of raspberries

150 gr sugar 13 gr of isinglass

For the lemon syrup:

a glass of water

1 cup of sugar syrup to 70% (made with 70 grams of sugar and 30 bring water to a boil)

juice of 1 lemon

addition

a sponge

some raspberries

Procedure:

Once the foundations are ready, recipe is really fast. It is part of modern cakes, ie those installed on the contrary, that go upside down for the service. Prepare a light cream (or a chantilly Italian, or better yet, a diplomatic cream with added gelatin) heating a small amount of custard and melt within the gelatin soaked in water. United zest and lemon juice, cold cream and the remainder incorporated lightened with whipped cream. Store in refrigerator. Prepare the syrup by mixing together the three ingredients (the original limoncello wanted but I can not ..). Prepare the jelly then blend the raspberries, heating and dissolving one part sugar and softened gelatin. The procedure is the same as you can see the cream, and not difficult. Heat one part liquid, cream or jelly that allows you to "ruin" only a part, while preserving the rest, and once joined the party remained cold, the temperature of the whole will not be too hot and can be used immediately. We are now ready for assembly. Put the cream in a pastry bag, you will need to be more precise. In a baking pan lined with acetate (if you use the film as you'll find me far from the surface smooth ..) place a few raspberries here and there. Stop them making a circle of cream around each. Now you can fill the bottom space between a raspberry and more. This will greatly facilitate use of the pocket. Make it an extra layer so that it is all covered with cream. At this point flows the jelly with the help of a spoon, trying to make a uniform layer .. not like mine then! And over the jelly you another layer of cream. Cut strips of sponge cake and cover everything, pressing lightly. Wet wet with lemon previously prepared and frozen. Once the "hard" you can pull out easily, turn it upside down, trim the edges, and let it defrost to taste. You can polish with a layer of gelatin in the cold. I have not done yet because I have not found .. : D

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Hubs Trio. A happy return. Despite the snow. TONIGHT

is a first snowfall Friday, November 26. The concerts with free admission Unison Jazz Restaurant see a happy return to the trio of Alexander the hub, which is the plan, is composed of Franco Cardin Lion on bass and Andrew on drums. The evening is to begin. Good music.

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POETRY - within earshot

The joyful unison swing tonight brings the poetry of John trimer. Readings From Federica Viale Col and Flavio. Music by William Nisi. We are "within earshot", with free admission in Piazza Maggiore.
Friday next, November 26, returns to the music of Alexander Trio hubs, long time. (With Alessandro Hubs, plan, France Lyon, bass, Andrew Cardin, drums).

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Asslib special evening at the conclusion Concert of Friday, January 13, 2011.

C onclusi concert of Friday, December 17, there stops and announces a new initiative.

Unison Music Theatre will be the Jazz Restaurant, Palazzo Guarnieri Piazza Maggiore 4, Feltre (BL), to host Thursday, January 13, 2011 Music & Entertainment presentation of artists associated Asslib Association of Free Trade, Tourism, Entertainment.
The evening, coordinated and conducted by Lele Taborgna journalist and musician / singer Gianni Bertelli, will take place from 21.00 to 23.30. Free admission.
Photo: Paola Tessarolo

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Friday, 12/11. Poletti Trio. Ongoing.

Another Friday, followed and crowded. Unison Jazz Trio Restaurant with Poletti, the November 12. Luca Poletti, piano, Fabio Gaudino, trumpet, Marco Stagni, bass. Lamon got to do, the country of autonomy. Got to do the mountain. Has to do with music. Continuous free admission.

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It's Friday. Ducommun quartet prepares the concert.

was announced as a duo, that of Alexander Ducommun. But as good as unpredictable musician and singer has come to unison with a 4 +1. Here are the names, while preparing a concert in Piazza Maggiore, Palazzo Guarnieri, Friday, November 5: Alex Ducos, voice and guitar; Gaffurini Valerio, piano and keyboards, Monica Coleman, drums; Matteo Cossu, bass; Joseph Mazzardi, support, and sound, he says, driver.

Good evening to music.