Need Ideas for Two Panettones

[mudbug]

I guess this is the right location for this quandary.

I got a cranberry one from Trader Joe's (Trader Giotto, to be perfectly cute about it - really says that on the packaging) last weekend and this Tuesday my cleaning lady gave us another one for a Christmas present (the Bauducco version).

Was gonna make French toast with the first one on Christmas morning, got my page in the Wms-Sonoma Christmas cookbook all marked and ready with a post-it note, and now I have two.

Somehow I don't think we're going to eat that much French toast over the holidays.

What's a good way to use the second one? I mean, how do you traditionally have it? I've got limoncello and can always make coffee.

 

[Alix]

Make trifle with it. Cut it up, and use custard, pudding or whatever for the gooshy stuff, then get some whipped cream and chocolate shavings. You're all set.

 

[mudbug]

Great idea, Alix. But these things are beeg. There will only be four of us.

Better invite the neighbors in, I think.

Or could I cut the second one in half and freeze a half?

 

[Alix]

Oh ya, freeze away!

 

[mudbug]

Lemme just fire up that Foodsaver thing.

Unless others have some ideas as well?

 

[philso]

well, i've got to admit that i'm a little disappointed with the actual contents fo this thread. i was looking forward to perusing a couple of special recipes.

be that as it is, there's no need to do anything special at all. panetonne makes a great toast to go with your coffee. they're big, but mostly air, so a big toasted wedge isn't going to leave you stuffed. most likely ready for another!

 

[amber]

I would use some of it for a stuffing over boneless pork chops, just crumble it up and add some mositure, make a chicken stock.

 

[Aria]

philso...me too. Do you have a Panetone Recipe? Can you start a Panetone thread?

 

[Sararwelch]

My friend is making Rachael Ray's panettone bread pudding for Christmas - it should be on the food network site.

 

[karadekoolaid]

I hack off a huge slice of panettone for breakfast. JUST as it is. It doesn't require toasting, or basting, or anything, IMO.
My Italian brother-in-law dips it in his cafe con leche.
I put a little homemade jam on it.
Simple it is...

Course, you could make trifle with it if it gets really stale ( after about 2 weeks) - but ours never lasts that long!