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Author Notes: There's panettone everywhere. Even after the holidays, I still can't manage to keep bread at bay (ominous music plays) Moving on! So, we make do with what we've got, right? Kind of. But yes, stores are still stocked with 'price reduced' panettone loaves. During one of my endless yet glorious grocery escapades I happened upon a pristinely wrapped Pandoro Milano - seemingly, unshaken by the frantic rush of the holidays. It was G. Cova...I look for the price, thirteen dollars. Thirteen Dollars! Are you kidding me? Where was that price tag when I needed it most? Apparently, this panettone is one of Martha Stewart's favorites for making french toast. Enough mind babbling, I'm sure Martha Stewart has fine taste. I say, "You're coming with me." and throw her in my basket. I can't even pick at her on my way home - she's wrapped in beautiful Italian-esque wrapping paper and twine. I speed. Home! I carefully unwrap my loaf as so not to disturb the paper too much and reveal a humble, sophisticated mountain-shaped confection. I slice the top and marvel over the cute star shape in front of me and slowly raise it up to my mouth...divine melt. I see why this panettone is so illustrious. That kind of comfort in your belly is matched by no other (I'll eat those words later) Mom greets me in the kitchen, mouth full, crumbs and all on my face I say, with wide eyes, "You know what would be good with this? Strawberries. Holy Cow, eff that!" I reach for my VitaMix, "I'll show you." —SpiceIsNice
Serves 2 bellies
- 2 cups Strawberries
- 1 1/2 cups Plain Panettone (without dried fruits, nuts)
- 2 cups Milk
- 2 tablespoons Honey
- (Ice can be added to this recipe depending on preference. I enjoy mine cool, not cold.) Blend Strawberries, panettone, milk and honey until smooth. Top with whipped cream and indulge.