Let me start by staying, this is not a typical breakfast in my house. This is a rich and decadent holiday breakfast, suitable for Christmas morning, or a pre-soccer game brunch for 11 year olds. 🙂
Panettone is a traditional Milanese sweet bread that is enjoyed around Christmas and New Years throughout Europe. It is an egg bread with a light and fluffy texture, and usually contains raisins, currents, candied orange, or other dried fruits. It is widely available in the US around the holidays. I have seen it at Whole Foods and Trader Joes.
I had some panettone left over from a holiday snack mix that I was making, so I decided to use the remaining pannetone to make a holiday french toast. The results were delicious. Enjoy!
Continue reading Panettone French Toast with Apples and Pomegranate
I ordered a red cabbage from Amazon fresh and I received two. That’s a lot of cabbage. After unsuccessfully trying to give one away, I decided to try to come up with some salads to make use of my abundance of cabbage.
Last weekend, because I was making falafel, I decided to check out a nearby mediterranean market, Goodies. Though I had sent my husband there in the past to get bulgarian feta (which, after trying once I decided was the only feta that I would ever eat again) I had never been inside myself. The market was great, with all kind of interesting ingredients that aren’t readily available at my usual grocery destinations. I got some sumac, which I have used on hummus, as well as some pomegranate molasses. The pomegranate molasses are basically a reduction of pomegranate juice, kind of like a balsamic reduction, but fruitier.
The molasses are key to this recipe, which is now going into my regular salad rotation.
Red Cabbage and Apple Slaw with Pomegranate Vinaigrette
A delicious and unusual winter salad.
- 2 TBSP pomegranate molasses
- 2 TBSP lemon juice
- 2 TBSP olive oil
- 1 medium apple julianned*
- 1/4 small red cabbage finely shredded
- 1/2 cup of pecan pieces toasted
- 1/2 cup pomegranate seeds optional
- 6-8 mint leaves coarsely chopped
- salt and pepper
Combine first three ingredients in a small jar and shake to combine.
Toss dressing with remaining salad ingredients, season with salt and pepper and serve.
I use the julianne attachment on my mandoline to do this.