European Stars and Stripes (Newspaper) - December 13, 1985, Darmstadt, Hesse                                Page 16 the stars and stripes Friday december 13. 1985 consumer watch Sweet treats for the holidays United press International if you Don t want to limit your  to the traditional Here Are som suggestions gathered from Italy and America that you May enjoy. The first a popular italian Holiday treat is panettone. A Light eggy Sweet read baked in sex Ira deep fluted ring pans. Store bought panettone sometimes comes with Almond or chocolate toppings. Tie following recipe is for the traditional. Panettone 1vi ounces yeast 1 Tablespoon flour warm water 3 cups hour 1 cup sugar 0 Tablespoon Butler 0 egg Yolk 2 big pinches Mil 1 cup raisins 1% ounce can Tod Orange Peel grated Rind of one Lemon mix yeast and 1 Tablespoon flour with just enough warm water to make a yeasty paste that can be formed into a Small Ball. Cut a Cross into the Ball set it into a Small warm bowl and cover with clean d so Towel. Let sit 20 minutes. In mixing bowl put half the remaining hour 1vt cups with Small amount of warm water and knead Well. Let Rise till doubled in bulk about 1 hour. Then add remaining flour and 7 Tablespoons melted butter. In separate bowl beat egg Yolks and sugar until Pale yellow. Add to dough. Then add sat and Lemon Peel. Knead 10 minutes. Then add raisins and Orange Peel mixing Well to incorporate through dough. Place dough in greased traditional panettone pan available through mail order Coo Wear Cata logs or into any thick deep baking dish preferably with fluted sides. Cut a Cross into top of dough. Spread with remaining 2 Tablespoons hour. Place in preheated 425-degree oven for 1 hour. Let rest 10 minutes then turn onto cake rack till Cool. Sweets Are King Tho farther South one moves along the italian Boot. In the Naples area str loll Feather Light dollops of dough Are tried drained then mixed with walnuts and doused with an orangy Lemony Honey sauce. Fried correctly in plenty of hot Oil a few at a time they Are never Greasy. Str Foli 1 it Cut All purpose flour a Teaspoon Salt 1 Teaspoon Vanilla 3 Large eggs unbeaten vegetable Oil 16 ounces Honey juice and Rind of 1 Lemon juice and Rind of 1 Orange 1 cup walnuts roughly chopped multicoloured sprinkles stir hour. Salt Varalla and eggs until they Are blended into a soft dough. Divide dough into six pieces. With your Palms work each piece into a Long Snake about one half Inch in diameter. Cut snakes into half Inch Long pieces. Heat vegetable Oil in a French Fryer until very hot but not smoking. Oil should be hot enough so that dough sizzles in a Lively manner when dropped in. Fry the bits of dough in Small batches then Drain on paper towels. Mix Honey and Orange and Lemon juice and Rind in a Small pot. Cook slowly stirring from time to time Over Low heat until Honey thins. Put cookies and walnuts into serving bowl. Pour Honey mixture Over. Top with multicoloured sprinkles. A Rich and novel Holiday dessert in America that combines both the old and the new and is a Surprise change from never changing Christmas dinner Enders such As Plum pudding. Chef and co owner Tom Culleeney of Les plumes in Chicago serves it As the Topper to a Holiday dinner of roasted Venison or breast of pheasant. I never really ate chestnuts Culleeney said until he made this mousse. Chestnut mousse 13 a ounces can Cream of chestnuts 6 Teaspoons Whiston or rum 6 Teaspoons whipping Cream 1 quart whipped Cream 1 pint liquid whipping Cream 8 Lea Poons powdered Gelatin. Chocolate Topping 7 Teaspoons whipping Cream 4h-oz. Semla Weet chocolate 2 Teaspoons unsalted butter shopping note buy a total of three halt pint Cartons whipping Cream. Make sure you get Cream of chestnuts which is pourable not Chestnut Puree which is a stiff paste stir Chestnut Cream and liquor together in a mixing bowl. Bring 6 Teaspoons whipping Cream to boil in a Saucepan and add Gelatin to dissolve. Pour and stir the Cream Gelatin mixture into the Chestnut Cream. Cool off this mixture to room temperature by nesting the mixing bowl into a larger bowl filled with ice water the mixture should be cooled but not Cool. Fold in the whipped Cream and pour into a Gelatin Mold or into a ring lined with ladyfingers. Or you could dig a Trench in a loaf cake and pour the mousse in that. Chill in refrigerator until set. For a shifter mousse use less whipped Cream. To release the mousse from a Mold Culleeney suggests passing the Mold quickly Over a Gas flame then inverting it on a serving plate. Culleeney serves his mousse cake style rings with ladyfingers. And topped with chocolate sauce. Prepare the sauce after the mousse has chilled and set. Chop the chocolate finely and place in a bowl with the butter at room temperature and Cut into pats on top of it. Boil the Cream and pour Over the chocolate and butter to melt it All. Stir and pour Over the mousse. Let it set again in the refrigerator. If you make the mousse the Day before cover it with plastic wrap so it won t absorb refrigerator doors. If you would like to gel away from those heavy pies that can leave one tossing and turning the night after the Holiday feast try this Light As air Chiffon version of traditional Sweet potato pie. Sweet potato Chiffon pie 1 Tablespoon powdered Gelatin i cup Bourbon soften and dissolve the Gelatin in the Bourbon or 10 minutes Over hot water. Vib. Or 1% cups pureed Sweet potatoes. Steam about 11b. Sweet potatoes until tender Peel and Puree in food processor. 3 egg Yolks i cup Cream i cup sugar v4 Teaspoon ground cinnamon a Teaspoon powdered Ginger a Teaspoon ground Nutmeg a Teaspoon ground allspice a Teaspoon Salt Pinch of tartar a cup egg Whites % cup sugar whisk together Cream and egg Yolks. Combine sugar with spices and Salt. This will prevent the spices from forming lumps in the Batter. Put these ingredients in a Small Saucepan along with the Sweet potato Puree Cook and stir until smooth. Stir in Gelatin mixture thoroughly. Set aside to Cool to room temperature. When cooled beat the egg Whites until Frothy add Cream of tartar and continue to beat until Whites Are soft and peaked. Gradually beat in the remaining sugar and beat until Whites Are Glossy smooth and have a Eeling of body when you Pinch it. This will happen lust before the stiff Peak stage. Stir one fourth of the egg Whites into the cooled Sweet potato mixture. Fold in the rest of the beaten Whites. Spoon the mixture into a 9 tech pie tin prepared with Graham Cracker crust. Cover Wuh plastic wrap and chill overnight. Before serving whip 2 cups Cream. Add confectioners sugar and Boun Aste d6corale lip of the pm i Bourbon whipped Cream and Sprinkle with finely ground pecans