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‘New Year’s Eve’ Category

  1. Finishing 2012/starting 2013 with a bang: gastronomic panettone

    January 10, 2013 by Giulietta

    I published this recipe on my Italian blog on New Year’s Eve: in fact, this was my contribution to a New Year’s Eve dinner with friend.

    A few days before the 31st I decided that I wanted to end 2012 with a bang, astonishing my dining companions, and so I made my attempt with a gastronomic panettone (a semi-savoury panettone, stuffed with anything you can think of).

    Of course, my panettone wasn’t perfect (it resembled an alien -at least an alien in the ’80 filmography’s stereotype), but for me it was simply beautiful.

    The recipe came from Adriano of Profumo di Lievito, a real expert on leavened preparations. As for the filling, you can find my choices in the recipe’s notes, but you can use everything you like.

    This panettone is my little gift for you, and with it I wish you all a GREAT 2013!

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    Category Appetizer and Finger food, Holidays, Leavened, New Year's Eve, Party, Senza categoria | Tags: ,,,, | 6 Comments

  2. 12 recipes for a happy new year

    December 29, 2012 by Giulietta

    As a wish for a happy new year I prepared for you a report of this year in recipes: this 2012 brought me great changes, it was a year marked by my appearance and disappearance from the blog (but I have never abandoned you, and this should count for something, uh?) and it definitely was (and you’ll see it very soon) a very sweet year, and not just from the culinary point of view.

    With these 12 recipes, one for each month of 2012, I wish a HAPPY NEW YEAR to you all!

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    Category Holidays, New Year's Eve, Thoughts and words | Tags: ,,, | 6 Comments

  3. Danubio: from wherever you came from, you’re perfect just the way you are

    January 8, 2012 by Giulietta

    As I already told you some time ago, I have the "ear" mania (aka when I read a cook book or a magazine, I dog ear every interesting page), or I write down memos on loose sheets of paper (which inevitably accumulate and mix with other memos scattered around the desk) an endless list of dishes that sooner or later I will definitely have to try in my life. Since I added in Google Reader the feeds of my favorite blogs, I'm really scraping the bottom of the barrel … there are more stars (bookmark simbols) in my reader than in the Milky Way.

    Among the recipes in my culinary wish list from time out of mind there's the Danubio (Danube), which is everything, except a dish of northern origins (as the name would suggest): in fact, it seems that this name was given in honor of Mario Scaturchio's (a Neapolitan pastry chef) Austrian aunt, inventor of this recipe. There are also two other stories related to this name: the first says that this name came from its shape, similar to a watery surface rippled by the waves (romantic version); the other one sees in this name a reference to the arrival of Viennese cooks in Naples as Bourbons' retinue in the second half of the XVIII century (historic version, a little less charming, but perhaps more accurate). Name aside, this is a great Southern recipe, from Campania, one of those rich, magnificent (do you remember the babà rustico, right?) recipe, completely customizable to your every taste and preference (there's also a sweet Danubio).

    But, that's for sure, this dish is perfect for a dinner with friends, where each guest can take his/her roll from the Danubio and eat it with his/her hands (the kind of finger food that everyone loves), drinking some Prosecco, a good beer or what he/she prefers with it. I made the Danubio (indeed, two Danubi) on New Year's Eve, and I must say that he didn't disappoint anyone.. maybe it's because I followed Tery's infallible recipe?!

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    Category Appetizer and Finger food, Campania, Cheese, Cold cuts, Holidays, Leavened, New Year's Eve, Regional Italian cooking | Tags: ,,,,,,,,,,, | 30 Comments

  4. Adios 2011

    December 31, 2011 by Giulietta

    Today is the last day of the year (I'm the queen of the useful and surprising statements), it's time for celebratory/memorial and summary posts.

    This 2011 brought me a degree, but no job (rather, it brought me discontinuous jobs and not even one of them minimally connected and worthy of that degree .. oh well), it took away something from me (and only time will tell if this was bad or good), but it brought me new things and people, it allowed me to strengthen relationships, it made me rediscover the value of friendship, of sharing, of joy for others' happiness.

    The year 2011 brought me this blog (well, it didn't brought it to me, but don't be too literal) and, with it, recipes, laughter, new friends, exchange and follies (I won't forget my panettone at 1 AM as long as I live).

    Until yesterday I would have said goodbye to 2011 with a nice FUCK YOU (I would have screamed that), for those things that have been taken from me, for the lost opportunities, for the dissatisfactions and the defeats. But then, with a more lucid thinking, I thought about the fact that, as a friend of mine says, the glass is always half full, maybe half full with air, but still half full .. and so I say goodbye to 2011 with a more serene SCREW YOU (were you expecting a "thank you and goodbye"?! I haven't softened to this point), asking politely (they say that good manners help) to 2012, if it can, to be at least a bit better. Thank you.

    But, to say a proper goodbye to the past year, which coincides with almost 12 months of blogging, I leave you a picture and a recipe for each month (well, since I didn't have January, I chose two recipe from March .. but changing the order of the addends, the result remains the same, uh?!), leaving you some sort of illustrated calendar (if you do not like, though, next year I could make a pornographic calendar of my dog, so you'll learn your lesson!)
     

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    Category Holidays, New Year's Eve, Thoughts and words | Tags: ,,,, | 18 Comments