Buon Natale: Brunch edition

Panettone, it wouldn’t be a Buon Natale without it!

One of my now favorite holiday traditions started a few years ago when I was living in Italy and realized that during the month of December, at any given moment, I was surrounded by a billion panettones. You know panettone, we have them on this side of the pond too: those large, sort of muffin-shaped cakes, speckled with candied fruit and usually covered in some sort of decorative wrapping paper or in a festive, beribboned box. They’re the Italian version of holiday fruit cake, but actually good.

They were everywhere, and while I liked them, I was getting sick of eating just plain ol’ slices of panettone. One day, during a transatlantic phone call with my aunt who lives in sunny St. Petersburg, Florida, I mentioned that I was basically drowning in an italian sea of panettone.

“Oh, well you should just make panettone french toast!” she explained matter-of-factly.

I immediately Googled recipes, of which I have to warn you, there are precisely one for every panettone in Italy, and went with one that seemed simple enough to pull off. I don’t remember where it was from, but for your viewing, reading, and eating pleasure, here it is below: Continue reading

Trying to beat the heat

People, I kid you not, the past two days in New York have been miserable, disgusting and infernally hot. Hair-matted-to-the-back-of-my-neck, sweat-trickling-down-uncomfortable-parts-of-my-body, clothes-clinging-in-unflattering-ways, face-shining-like-I-dipped-it-in-olive-oil kind of weather. Not kidding. I wanted to die.

And it’s not even summer yet! The official change of seasons is still more than a week away, and I’m already itching for it to be over (literally, this heat makes me itchy…and bitchy). To cope with the nasty weather I turned to a reliable cooling treat: ice cream sandwiches.

Coconut macaron with coconut and mango sorbet sandwich

Because I was in SoHo, where I now work, I hopped on over to nearby Francois Payard. I’d never been to the cute little patisserie before but when I read in a recent NYmag.com feature that they had some tasty little ice cream sandwiches, I was sold sold SOLD.

Brownie and vanilla bean ice cream sandwich

Instead of regular cookies, Payard, known for their fancy french pastries, uses rectangular cut macarons. Flaneur, who I asked to meet me (since an ice cream sandwich would never have survived the walk home), went the classic route and got the vanilla bean ice cream and chewy brownie combo, while I went with the slightly more tropical themed coconut and mango sorbet between coconut macarons. Flaneur’s was good, the creamy cold vanilla ice cream perfectly complementing the chewy chocolate brownie, but mine was exactly what I needed to pause my heat-related bitching. The macarons were subtle in flavor and had the classic, crispy airiness they’re known for while the fruity, frosty sorbet was refreshing and sweet.

Summer might not technically be here yet, but when it shows up, I’ll be ready— with ice cream sandwich in hand.

François Payard Bakery on Urbanspoon