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California Vegetable Bake, California Vegetable Casserole, California Vegetable Casserole 3, and 13 others.


California Vegetable Bake wine pairings

California Vegetable Casserole wine pairings

California Vegetable Casserole 3 wine pairings

California Vegetables wine pairings

California Vegetables Cheese Bake wine pairings

california veggie sandwich wine pairings

California Veggie Sandwich wine pairings

California Waldorf Salad wine pairings

California Walnut and Apricot Rugulach wine pairings

California Walnut and Cranberry Panettone wine pairings

California Walnut and Vanilla CrA me BrulAe wine pairings

california_walnut_breakfast_cookie wine pairings

California Walnut Breakfast Cookies wine pairings

california walnut cranberry panettone 4162011 6 servings dried cranberries 12 c Cointreau 3 T traditional dry yeast 1 package warm milk 12 c unbeached all-purpose flour 1 c granulated sugar 1 T granulated sugar 13 c egg 1 whole egg yolks 2 whole grated orange zest 2 t salt 1 t unbleached all purpose flour 1 c ground California walnuts 14 c butter, softened 3 T canola oil 2 T chopped California walnuts, toasted 12 c egg yolk lightly beaten with 1 TB water 1 whole coarse sugar -- In small bowl, combine cranberries with Cointreau Let sit 1 hour and up to 1 day Meanwhile, combine yeast and milk in large bowl of a heavy stand mixer Let stand until yeast has dissolved, about 5 minutes Stir in flour and sugar Mix on low speed or by hand until combined Transfer dough to a greased bowl, cover with plastic wrap and let rest in warm place about 1-12 hours, or until doubled in volume In bowl of mixer, whisk together remaining sugar, egg, yolks, orange zest, salt, flour and ground walnuts Add to dough and mix until dough comes together Knead by hand for 7 minutes or on low speed with a hook for 4 minutes, until dough is smooth Knead in butter, oil, cranberries and walnuts just until incorporated dough will be slightly sticky Place dough in greased bowl, cover with plastic wrap and let rest in a warm place until doubled in volume, about 1-12 hours Grease a 26-oz 780-g panettone mould or grease and line six 6-oz 175-g ramekins with 6-inch 15-cm high parchment paper Punch the dough down and place in mould or divide into ramekins Cover loosely with plastic and let rest in a warm place about 1 hour or until doubled in volume Brush panettone with yolk mixture and sprinkle with coarse sugar Top with walnut halves Bake on middle rack of a 375 F 190 C oven, about 45 minutes for a single loaf and 15 minutes for individual loaves or until deep golden and knife inserted in centre comes out clean Unmould and cool completely on rack before serving wine pairings

California Walnut-Crusted Caramel-Bourbon Swirl Cheesecake wine pairings

California Walnut Granola wine pairings

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