Last week I spoke about a favorite holiday ingredient, egg nog. Today is ingredient number 2. Panettone! This holiday bread was introduced to me a few years ago and I expect it will be a part of many holiday menues. This week I toasted cubes of the bread for a salad. In the next days it will be part of a Panetonne egg nog bread pudding and finally the last slices will be an amazing french toast!
The menu for this week is:
Arugula with a roasted fruit salad and Panettone croutons
Roasted Cornish Hen with smashed potoates and feta
The salad is one I have made during the holiday's for several years. It is a favorite, colorful and full of flavor. The fruits are cranberries, grapes, pears, and plums tossed with sugar, butter and lemon juice, then roasted until softened. Slightly cooled and tossed with the arugula and a lite dressing. Topped with the Pnaetonne croutons; makes an excellent salad.
The Cornish hen is halved and a rub of garlic, mustard, rosemary salt and pepper is put under the skin and roasted. The juice is reduced with red wine and chicken broth. The juice is poured over the hen and the potatoes.
A nice pre-holiday dinner. Next week I expect to highlight Christmas Eve and Christmas Day meals. Spectacular as always!
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