Meet panettone, the only fruitcake-like concoction I actually adore.
The others? Cloying, gummy, heavy and dense as can be, they’re the butt of so many tireless jokes. For good reason.
Not panettone, though.
The Italian holiday bread — baked in the shape of a towering cupola — is airy and fluffy, thanks to the long proofing of the sweet dough.
For a really exemplary version, try the one made by the Bay Area’s Emporio Rulli.
That’s exactly what these scones are.
Aren’t you just getting giddy looking at how thoroughly packed with crunchy hazelnuts they are?
One of my favorite baking books from 2008 was “Baked: New Frontiers in Baking” (Stewart, Tabori & Chang) by Matt Lewis and Renato Poliafito, who own the Baked bakery in Brooklyn, NY. So I was thrilled to hear that the duo just brought out a sequel to that book. “Baked Explorations” (Stewart, Tabori & Chang), which offers 75 more recipes for irresistible homespun baked goods that are equally straightforward to make and yield exceptionally spot-on flavors.
The recipe for “Nutella Scones” caught my eye immediately after I received a review copy of the new book. Made with Nutella, toasted hazelnuts and cocoa powder, these beauties bake up as dark as a pan of brownies.
They look like they’d be too rich and heavy to enjoy for breakfast or brunch. But trust me, looks are deceiving. The crumb is actually quite light, crisp and crumbly. And the cocoa powder adds a hint of chocolate without hitting you over the head senseless with it.
In fact, I purposely played up the hazelnut factor by substituting hazelnut spread for the Nutella, since I happened to have a sample can of Love ‘n’ Bake’s Hazelnut Praline in my pantry. Like Nutella, it is made from roasted hazelnuts and sugar, but the one difference is there is no cocoa in it. Instead, it’s a pure nut spread with the thickness and consistency of natural peanut butter.
With any scone dough, be sure not to over-mix or else you’ll end up with leaden, tough baked goods. Never a good thing.
A generous amount of toasted, chopped hazelnuts gets stirred into the dough, before it is gently patted into a rectangle. A bit of Nutella or hazelnut praline paste is spread on top of the dough, before it is rolled up jelly roll-style. Then, you stand the roll of dough up on one end and gently flatten it down until you have a thick disk. Cut out wedges and bake.
When the scones come out of the oven, heat a little more Nutella or hazelnut praline paste in the microwave until the texture is more pourable, then drizzle over the top of each scone like glaze on cake.
New York has its mile-high pastrami sandwiches. Los Angeles is home to the French dip.
But no place has sammies like San Jose’s Clover Bakery does.
Get ready for some jaw-dropping concoctions, including a hot dog bun, filled not with a wiener, but a heap of chow mein or even a tangle of spaghetti with red sauce. I kid you not.
You’ve had cheese with your wine. You’ve had chocolate with your wine.
But you’ve probably never had the likes of a Lady Gaga donut with a Petite Syrah.
This Saturday, 11 a.m. to 5 p.m. Aug. 28, you can enjoy that unusual pairing that sounds as out there as one of Gaga’s outfits.
Poetic Cellars of Soquel is hosting this creative food-wine pairing. Psycho Donuts of Campbell is supplying all the donuts that day, including the pop star-inspired iced cake ones topped with fresh blueberries.
The winery is offering up even more donut-wine combos with the likes of “Apricotology fritters” with Chardonnay and Viognier; an Oreo cookie-like cake donut matched with Syrah; and S’Mores cake donuts with Poetic Cellars’ Bourdeaux blend, Ballad.
Revel in festivities for Indian Independence Day, Aug. 15, when Junnoon restaurant in downtown Palo Alto, features live music and a special menu.
“A Tryst with Junnoon,” starting at 5:30 p.m., salutes India’s 63rd Independence Day with a $40 three-course menu that includes chicken tikka achari, made with saffron, green mustard and garlic. Each dish represents the colors of India’s flag — deep saffron, white and dark green. The prix fixe dishes also can be enjoyed à la carte.
Celebratory cocktails also will be available, including “Soul of a Nation” (peach schnapps, mango puree and Champagne), which represents the colors of Indian summers.
Advanced reservations are recommended and can be made by calling (650) 329-9644.
Sakoon in Mountain View also will be celebrating Indian Independence Day with a brunch buffet on Aug. 15.
In addition to regular favorites, the buffet that day also will offer new items such as Goan fish curry and lamb chettinad (with tomato, onion, garlic, cumin, cloves, cinnamon, cardamom and black pepper powder).
Price is $17.95 per person and includes a free mimosa.
Another Beard Papa will open its doors in the Bay Area, this one in Milpitas at 1535 Landess Ave. in the Seasons Marketplace.