CUSTOMER LOGIN      REGISTER
GEORGE'S RECIPE of THE MONTH.
Recipe_dec13
George_jr
George has had a love of all things culinary from a very young age, and throughout his career, has worked with renowned chefs and food technologists. He discovered his passion for cooking at the age of five after spending time in his grandmother's restaurant. From then on, under his mother's guidance (who is a talented cook of her own accord) George recalls cooking anything his mother would let him, starting out with scrambled eggs and hamburgers and quickly moving on to fine Italian and French dishes.
After many years of honing and perfecting his culinary craft, George still enjoys what he humbly considers: "complimenting my family culinary experience," by taking courses in regional cuisines pertaining to the vegetable ingredient products his family specializes in, namely: Asian, French, Mediterranean, Mexican and Tex Mex.
Because of George's extensive knowledge and passion for food, he is a great resource to customers in helping them find the right ingredients for their recipe needs. "I need to understand what's happening in the kitchen," he explained. "If my client has an unfavorable flavor note, I need to be able to assess the situation to understand why." That extra level of service and care undoubtedly stems from his love of food and his work alike, which fortunately for George, go hand and hand.
Ingredients
1½ cups lukewarm water
1½ tablespoons granulated yeast (1 1/2 packets)
1½ tablespoons kosher salt
½ cup honey
8 eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted and cooled slightly, plus more for greasing pan
1 teaspoon lemon extract
2 teaspoons vanilla extract
2 teaspoons lemon zest
7½ cups unbleached all-purpose flour
2 cups mixed dried and/or candied fruit, chopped (golden raisins, dried pineapple, dried apricots, dried cherries or candied citrus).
Egg wash (1 egg beaten with 1 tablespoon of water)
Sugar for sprinkling on the top of the loaf
Preparation
Print
1 - Mix yeast, salt, honey, eggs, melted butter, extracts and zest with the water in a 5-quart bowl, or lidded (not airtight) food container.
2 - Mix in flour and dried fruit without kneading, using a spoon, 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with paddle attachment). You may need to use wet hands to get the last bit of flour to incorporate if you’re not using a machine. The dough will be loose, but will firm up when chilled.
3 - Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
4 - Refrigerate in a non-airtight lidded container and use over the next 5 days.
5 - Grease a Panettone or brioche pan with butter, and then dust the surface of the refrigerated dough with flour and cut off a 1 ½ – pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Place the ball into the pan, seam side down.
6 - Loosely cover the dough with oiled plastic wrap and allow to rest at room temperature for at least 1 hour.
7 - Twenty minutes before baking time, preheat the oven to 375°F with the rack in the middle. Then remove the plastic wrap and brush the Panettone with egg wash and sprinkle with the sugar. Bake in the center of the oven without steam for about 50-55 minutes until golden brown and hollow sounding when tapped. The amount of dough and baking times will vary depending on pan size.
8 - Allow to cool before slicing, and enjoy!
ARCHIVES

Recipe_thumb_nov17
Recipe_thumb_oct17
Recipe_thumb_sep17
Recipe_thumb_aug17
Recipe_thumb_july17
Recipe_thumb_jun17
Recipe_thumb_may17
Recipe_thumb_apr17
Recipe_thumb_mar17
Recipe_thumb_jan17
Recipe_thumb_jan17
Recipe_thumb_dec16
Recipe_thumb_nov16
Recipe_thumb_oct16
Recipe_thumb_aug16
Recipe_thumb_aug16
Recipe_thumb_jul16
Recipe_thumb_jun16
Recipe_thumb_may16
Recipe_thumb_apr16
Recipe_thumb_mar16
Recipe_thumb_feb16
Recipe_thumb_jan16
Recipe_thumb_dec15
Recipe_thumb_nov15
Recipe_thumb_oct15
Recipe_thumb_sep15
Recipe_thumb_aug15
Recipe_thumb_jul15
Recipe_thumb_jun15
Recipe_thumb_may15
Recipe_thumb_apr15
Recipe_thumb_mar15
Recipe_thumb_feb15
Recipe_thumb_jan15
Recipe_thumb_dec14
Recipe_thumb_nov14
Recipe_thumb_oct14
Recipe_thumb_sep14
Recipe_thumb_aug14
Recipe_thumb_jul14
Recipe_thumb_jun14
Recipe_thumb_may14
Recipe_thumb_apr14
Recipe_thumb_mar14
Recipe_thumb_feb14
Recipe_thumb_jan14
DEC 2013
Recipe_thumb_nov13
Recipe_thumb_oct13
Recipe_thumb_sep13
Recipe_thumg_aug13
Recipe_thumb_july13
Recipe_thumb_june13
Recipe_thumb_may13
Recipe_thumb_apr13
Recipe_thumb_mar13
Recipe_thumb_feb13
Recipe_thumb_jan13
Recipe_thumb_dec12
Recipe_thumb_nov12
Recipe_thumb_oct12
Recipe_thumb_sep12
Recipe_thumb_aug_12
Recipe_thumb_jul12
Recipe_thumb_jun12
May12_recipe_thumb
Recipe_thumb_apr12
Recipe_thumb_mar12
Recipe_thumb_feb12
Recipe_thumb_jan12
Recipe_thumb_dec11
Recipe_thumb_nov11
Recipe_thumb_oct11
Recipe_thumb_sep11
Recipe_thumb_aug11
Recipe_jul11_thumb
Recipe_thumb_jun11
Recipe_thumb_may11
Apr11_thumb
Recipe_thumb_mar11
Feb11_thumb
Jan11_thumb
Recipe_thumb_dec10
Recipe_nov10_thumb
Oct10_thumb
Sep10_thumb
Ahi_kebab
Jul10_grilled_chicken_thumb
Seafood_paella_thumb
May_thumbnail
Marinated_strawberries
Mar_10_recipe_thumb
Feb_10_recipe_thumbnail
Turkey_meatloaf_jan_10
Ravioli_dec_09
Nov_09_recipe_thumb_copy
Moussaka_oct_09
Cioppino_sep_09
Penne_aug_09
Salmon_jul_09