I want to make Panettone for the BBA Challenge. Reinhart is using Fiori di Sicilia. I could'nt find this blend here in Germany. What are the ingredients, how can I substitute it ?
"Citrus-vanilla Fiori di Sicila ("Flowers of Sicily") is the traditional flavoring for panettone. Substitute lemon oil or about 2 teaspoons grated lemon rind, if desired."
Maybe a little vanilla, plus the lemon oil or rind?
This flavoring can be used in biscotti also, we have a number of biscotti recipes that require both vanilla and lemon flavorings and Fiori di Sicila works well. But to tell you the truth, I shop in Como Italy and have searched for the it there and in other places in Italy. It is even hard to find there. I put a little lemon oil in vanilla. Lemon oil can ususally be found in stores specializing in Italian products. King Arthur does sell Firoi di Sicila and they may sell the oils also.
Here is an Italian recipe web site and there are several panettone reciipes (in Italian, but you can use a language tool to translate it. They are not perfect but you should be able to work it out). Not one of these recipes uses Fiori di Sicila. In fact panettone was first created in Lombardia in the North. Most recipes use zest. Take a look at them and maybe you can come up with your own version of panettone. It might give you some ideas that will make your entry a little different then all the rest. I use this web site quite a lot.
I have some fiori di Sicila that I bought from King Arthur Flour and it is most similar to a combination of orange and vanilla extracts. It isn't quite the same though, because there seems to be a little bit of something else I can't identify. I used it and the other flavors recommended in the BBA when I made pannetone last year and I thought the flavor was too strong. My wife made the pannetone following the formula in Suas' ABAP and we thought it tasted much better.
Another hint on pannetone that I think is omitted from most directions is to hang it upside down as soon as it comes out of the oven. If you don't do this is seems to collapse (mine collapsed when I used the BBA formula). You can hang it by putting a long stiff skewer through the sides of the paper container (parallel with the bottom and touching the bottom) and hanging the whole thing between two tables or chairs. There's a picture of this at http://www.wildyeastblog.com/2007/12/07/panettone/ .
a common flavor in such things as pastera de gran and other pastries and cookies and biscotti. it is more flowery than citrus and when concentrated it can smell like dish soap but when used in extreamly small amounts it adds a very unusal but plesent taste.
its the kind of flavor that you it's there but you can't tell what it is,
thank you for your helpful hints. I'll try it with orange and lemon zest and vanillia. The links to the recipes are interesting, but following the BBA Challenge ( http://pinchmysalt.com/the-bba-challenge/ )I want to bake all the recipes from Peter Reinharts book. If his Panettone is disappointing, may be I switch to your suggestions (or I go on with German Stollen as the years before :))
Beate
Delicious
Digg
StumbleUpon
Reddit
Facebook
Google
Yahoo
From King Arthur
From King Arthur Flour:
"Citrus-vanilla Fiori di Sicila ("Flowers of Sicily") is the traditional flavoring for panettone. Substitute lemon oil or about 2 teaspoons grated lemon rind, if desired."
Maybe a little vanilla, plus the lemon oil or rind?
generally jasmine flowers,
generally jasmine flowers, but I've never seen a panettone with flowers ;)
Fiori di Sicila
This flavoring can be used in biscotti also, we have a number of biscotti recipes that require both vanilla and lemon flavorings and Fiori di Sicila works well. But to tell you the truth, I shop in Como Italy and have searched for the it there and in other places in Italy. It is even hard to find there. I put a little lemon oil in vanilla. Lemon oil can ususally be found in stores specializing in Italian products. King Arthur does sell Firoi di Sicila and they may sell the oils also.
Panettone
Here is an Italian recipe web site and there are several panettone reciipes (in Italian, but you can use a language tool to translate it. They are not perfect but you should be able to work it out). Not one of these recipes uses Fiori di Sicila. In fact panettone was first created in Lombardia in the North. Most recipes use zest. Take a look at them and maybe you can come up with your own version of panettone. It might give you some ideas that will make your entry a little different then all the rest. I use this web site quite a lot.
http://www.ricettepronte.com/dolci-dessert/ricette-dolci-100.php
Patricia
Orange and vanilla
I have some fiori di Sicila that I bought from King Arthur Flour and it is most similar to a combination of orange and vanilla extracts. It isn't quite the same though, because there seems to be a little bit of something else I can't identify. I used it and the other flavors recommended in the BBA when I made pannetone last year and I thought the flavor was too strong. My wife made the pannetone following the formula in Suas' ABAP and we thought it tasted much better.
Another hint on pannetone that I think is omitted from most directions is to hang it upside down as soon as it comes out of the oven. If you don't do this is seems to collapse (mine collapsed when I used the BBA formula). You can hang it by putting a long stiff skewer through the sides of the paper container (parallel with the bottom and touching the bottom) and hanging the whole thing between two tables or chairs. There's a picture of this at http://www.wildyeastblog.com/2007/12/07/panettone/ .
-greg
the little somthing
is orange blossem water,
a common flavor in such things as pastera de gran and other pastries and cookies and biscotti. it is more flowery than citrus and when concentrated it can smell like dish soap but when used in extreamly small amounts it adds a very unusal but plesent taste.
its the kind of flavor that you it's there but you can't tell what it is,
thanks
Hi,
thank you for your helpful hints. I'll try it with orange and lemon zest and vanillia. The links to the recipes are interesting, but following the BBA Challenge ( http://pinchmysalt.com/the-bba-challenge/ )I want to bake all the recipes from Peter Reinharts book. If his Panettone is disappointing, may be I switch to your suggestions (or I go on with German Stollen as the years before :))
Beate