Cheesecake Stuffed Panettone

Cheesecake Stuffed Panettone

With Christmas only two weeks away I am in full holiday mode. For me that means baking as many seasonal treats as possible. Since Thanksgiving I have managed to cover almost every holiday staple in the kitchen.

I cannot think of a more Christmas dessert than Panettone – a strange Italian sweet bread version of fruit cake, yet it is nothing like fruit cake. It is airy and buttery with a light peppering of dried fruits. I am not going to pretend like I have ever attempted to bake one. You see bread is kinda my kryptonite. But making a solid dessert doesn’t always require making it fully yourself.

This recipe cuts down some of the effort by using a premade panettone. Like puff pastry, there are just some ingredients that are worth buying premade. It also ensures consistency.

This time of year you can find the bread almost anywhere. You can even find them with variations like pistachio and chocolate

The idea is to gently remove the inside of the panettone, laquer it with egg wash, bake it, then stuff it with cheesecake. Simple right? It really is.

The finished cake is a show stopping and unique dessert. It has a fluffy creamy vanilla inside with a golden brown and carmalized chewy shell. Every few bites you will get a pop of tart dry fruit.

 

For another great holiday dessert click Here

 

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Lemon & Pineapple Sage Chess Pie

Lemon & Pineapple Sage Chess Pie

The history of the chess pie is debatable. Many contribute its origin to England, but those who have lived in the south their entire lives know it is as southern as peach pie.

To describe the many variations of chess pie that I have tasted, I would sum up the experience as a pecan pie without the pecans, and in their place, a little bit of cream. Just like a pecan pie, chess pie is one of the easiest pies you can make. Almost impossible to muck up.

A flaky tender crust sits at the base of the custard-like filling. And because the filling is so neutral, you can flavor the pie with almost anything.

Chess pie is sometimes referred to as buttermilk pie or vinegar pie.

For my summer version, I went with lemons and fresh pineapple sage from the garden. The custard is made using fresh lemon juice and lemon zest. I add in pineapple sage by seeping cream with it and using it throughout the recipe.

This recipe comes from my mom’s favorite community cookbook and gets an update. Here is another recipe that I did the same thing with.

I always make my own pie crust because the taste is so much better than store-bought. A ratio of half butter and half lard is my preference for fat. You are your own baker, so use any recipe for a crust that you like or even use a premade one!

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