Rose petal and cranberry for a romantic panettone

Let’s have a bite of dolce vita…

Blog-checking lines: The December 2012 Daring Bakers’ challenge was hosted by the talented Marcellina of Marcellina in Cucina. Marcellina challenged us to create our own custom Panettone, a traditional Italian holiday bread!

Yes, the flavor has just been invented. Sweetened dry cranberries, soaked in a little Christmas tea and dry rose petals. I added a little orange blossom water to the dough and that’s all.

Yep, broken. I tried to hang it to dry. Well, never again. LOL.

It’s very “cake-like”, maybe next time, I’ll use bread flour. But besides, it’s delicious for me. I wouldn’t trade it for those industrial ones like M*tt*.

My recipe. I mix in my home-bakery :

For 3 mini panettoni

A
25 cl lukewarm water (or skim milk)
2 ts dry yeast
350 g cake flour
1/2 ts sea salt
B
60 g black sugar
0.5 ts dry yeast
1 tbs orange blossom water
3 egg yolk
90 g softened butter
C
1/2 cup dry sweetened cranberries
prepared tea
dried roses

Day 1 : Mix A and knead. Let overnight.
Day 2 : Add B, knead. Let double. Add C. Let triple.
Bake a 160 degree Celsius.

Pêcher mignon en papillote

Pêcher mignon… the name is lost in transltion. Let’s say cute sinful peach tree ?

Plus a few drops of lemon juice…

Wrapped in shape of papillon (butterfly).

Baked.

Let’s open… Hum, the vanilla and rose flavor is divine.
You can add ice-cream to make it a real dietetic sin. I don’t need that. Oh wait, I had some…

Agar du jour : coconut flower

Simply a firm coconut milk jelly.

With a flower. With mango…

Enjoy !

Rose garden rice

Eat your greens and your rice in a flower power mode… It’s a two tier dish. The top is brown rice, with scrambled eggs and juiced leaves of some beet greens.

It is laid on a bed of steamed greenery : bell peppers, the stalks of the beets, garlic and ami ebi (salty shrimps) for the flavor. Roses for the romance.