Author Archives: Piemontegirl

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About Piemontegirl

I am a wine lover currently located in Boston. I drink wine mostly from Piemonte and Burgundy. Two summers in a row I have worked at Vietti in Piemonte.

Panettone & Moscato

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You know it’s the holiday season when Panettone decorates store windows, store displays and your instagram. I tried to make Panettone myself, and it turned out quite good, if I may say so myself. You can get the recipe here.

My sources tell me that for the holidays, a popular combination is Panettone & Moscato! Doesn’t sound half bad, right?

Philipponnat for NYE

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New Years Eve is fast approaching, and as it is a holiday often associated with champagne, I have another recommendation for you! Champagne is not my forte, but there are a few that make it onto my list. 

We all know I love Philipponnat – if you haven’t heard the story, let me know and I’ll tell you! 

Anyways, here are a few that are available at Vinmonopolet:

Philipponnat Blanc de Noirs 2011 599,- 

Philipponnat Grand Blanc Brut 2007 599,-

Philipponnat Royale Réserve Non-Dosé 415,-

Panettone

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2018.12.03 Recipe Panettone Ingredients

Ingredients

  • 8 tbs butter
  • 2 large eggs
  • 3 large egg yolks
  • 3 1/2 cups flour
  • 1 cup whole milk
  • 1 cup sugar
  • 1/2 cup dried currants, soaked in warm water for 1 hour and drained
  • Grated zest of 2 oranges
  • Grated zest of 1 lemon
  • 1/2 ts baking soda

2018.12 Piemontegirl making Panettone

Here’s what do to:

  1. In the bowl of a stand mixer fitted with the whisk attachment, cream the butter with the eggs and yolks until pale yellow, about 4 minutes
  2. Switch to the dough hook, and with the mixer running, add half of the flour. Add half of the milk and mix for 1 minute.
  3. Add the remainder of the flour, followed by the remainder of the milk and then all of the sugar. Mix for 20 minutes.
  4. Preheat oven to 425 degrees farenheit. Butter and flour the panettone mold (or deek cake pan).
  5. Spread the dough out into a rough square on a floured work surface. Sprinkel with the currants, orange & lemon zest, and baking soda, and knead for 5-10 minutes.
  6. Place in the pan or mold, bake for 35 to 45 minutes. The top will be cracked. Unmold the cake onto a rack. invert and allow to cool.

 

2018.12.03 Recipe Panettone Kneading2018.12.03 Recipe Panettone

Torta di Nocciole

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One of the traditional desserts you encounter in Piemonte, is the hazelnut cake. I personally prefer Panna Cotta, but I decided to try my hand at the Torta di Nocciole!

Here’s what you need:

1 1/4 cup of sugar
1 1/2 cup of hazelnuts (pealed)
4 large egg yolks
4 large eggwhites

2018.11.26 Recipe Torta di Nocciole

  1. Preheat the oven to 350 F or 180 C
  2. Combine the hazelnuts and 1/4 cup of sugar in a blender. Blend until all the hazelnuts are ground up
  3. In a bowl, add the egg whites and 1/4 cup of sugar. Beat on high speed until the egg whites are glossy and firm.
  4. In another bowl, beat the egg yolks and the remaining sugar until pale yellow in color. The batter should also be quite thick.  Make sure to scrape of the sides while mixing.
  5. Add the hazelnuts to the egg yolks. Combine until a firm mass has formed. Add about 1/4 of the egg whites to the batter, mixing it carefully in with the spatula. Continue this process, adding the egg whites a little at the time, gently working the two together.
  6. When all egg whites have been added, and all the streaks of white has disappeared, add the batter to the pan.
  7. Bake for 20 minutes. To check if the cake is done, gently press on the middle. If it is golden brown and firm, you are good to go!

2018.11.26 Recipe Torta di Nocciole 2

Thanksgiving Wine Tips

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Turkey season is upon us

So I thought it would be fitting to share some wine suggestion to go with your Thanksgiving meal.

Turkey is not a very powerful meat – low in fat and dries out easily. With meat like that, you should try to find a wine that is medium bodied and high in acidity, preferably also fairly low in tannins. Can you guess where I am going with this?

wow trediberri barbera

Barbera

Barbera is my go-to when eating Turkey. With it’s high acidity, medium body and freshness it’s perfect for your Thanksgiving meal. Here are some of the Barbera’s available at Vinmonopolet.

 

Other wines that go well with turkey are Pinot Noir. Beaujolais, and sometimes even Champagne could be the way to go! Many options here.