Taking the old and worn, full of intense flavours. It’s sweetness gone stale; it’s texture trodden, sucked, torn. Take it, don’t throw it. Arouse it, water it, nurture it with new milky fluid, soft yellow yolk, spice it up with lemon zest and sugar. Baby Sugar Me as Lindsey De Paul sang in 1972:
Save me, save me
Baby, baby sugar me
Gotta get my candy free
Sugar me by day
Sugar me my baby, baby sugar me
Gotta get my candy free
Sugar me by day, sugar me by night
Sugar sugar sugar sugar sugar sugar sugar
It’s 10 am, first of January 2018. I find myself in the kitchen. The newest morning of the year. After the most worn out night of the foregone one. I am not fully aware of the symbolic thing I intuitively do. I like to loose my conscious mind in the kitchen. And just do it. Sometimes a bit frantic. Sometimes thoughtful and slow. It’s like making love. And that’s what it tastes like:
Muffin tray
Diary butter
The Italian pannetone that is still in the fridge/colorful box/back of a shelf
3 cups milk
2 eggs
1/3 cup sugar
Lemon zest of 1 lemon
Preheat the oven at 150 C
Mix eggs, milk, sugar and lemon zest in a bowl
Dice 4 cups of the pannetone – any kind of old bread or cake will do actually
Butter the individual muffin holes generously
Fill the holes with the diced pannetone
Poor the egg/milk mixture on top of it, spreading evenly
Press the diced cake down in the liquid
Take bits of butter and place them on top of each individual mixture
Place muffin tray in the preheated oven and immediately lower the temperature to 120-130 C
Set alarm for 1.5 hours, take it out, let it cool
Cut individual pain perdu’s loose and lift them cautiously out of muffin tray
Sprinkle with sugar / icing sugar / lemon zest
Garnish with fruit, cream, custard, cinnamon or nothing at all
Happy 365 Chances to New Beginnings. Just Don’t You Cut the Root!
prettywoman.recipes 