YULE LOG
This holiday, pull out all the stops by making a yule log cake recipe. In 19th-century France, people would cut down a tree to burn throughout the Christmas season. Later on, folks sweetened the idea by making cakes that resembled the logs. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a bowl, beat egg yolks, sugar and vanilla on high until thick and lemon-colored, about 5 minutes. Reduce speed to low; beat in chocolate and water until blended. Add flour and baking soda; mix well. , In another bowl, beat egg whites on high until stiff peaks form. Fold in the chocolate mixture. Spread evenly in a greased and floured 15x10x1-in. baking pan. Bake at 375° for 15 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 5 minutes. , Meanwhile, sprinkle a kitchen towel with confectioners' sugar. Invert cake onto the towel. Starting from a short end, roll up cake in the towel. Place seam side down on a wire rack to cool completely. , Unroll cake; spread coconut-pecan frosting to within 1 in. of edges; roll up cake without the towel. Cut and reserve a narrow diagonal slice from each end of the cake. Attach diagonal cake slices with a little of the chocolate frosting to opposite sides of cake. With remaining chocolate frosting, frost the top and side of the cake. With the tines of a fork, make strokes in the frosting to resemble bark on a tree trunk. , For the mushrooms, half large marshmallows widthwise for mushroom caps. Attach cut side of caps to mini marshmallows for stems. Dust tops of mushrooms and log with cocoa; place mushrooms around the log.
Nutrition Facts : Calories 610 calories, Fat 30g fat (10g saturated fat), Cholesterol 106mg cholesterol, Sodium 337mg sodium, Carbohydrate 80g carbohydrate (64g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE YULE LOG
If you haven't tried this classic holiday dessert because you thought it required advanced baking and pastry skill, then get ready to buche up this Noel, since the techniques required are actually quite simple. This classic holiday dessert is a showstopper, but it's often better looking than it is tasting, which is not the case here, thanks to a simple-to-make, rich chocolate sponge cake, and mocha buttercream filling. Garnished here with meringue mushrooms and rosemary.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 3h30m
Yield 10
Number Of Ingredients 16
Steps:
- Whip powdered sugar, butter, cocoa powder, salt, and coffee liqueur together in the bowl of a stand mixer on high speed. Transfer buttercream into a separate bowl and add mascarpone cheese. Mix until combined; set aside.
- Preheat the oven to 400 degrees F (200 degrees C). Brush a little melted butter over a 13x18-inch rimmed sheet pan. Line pan with parchment paper and brush remaining melted butter on top.
- Combine cocoa powder, salt, and flour together in a bowl; whisk or sift to break up clumps.
- Place eggs in the clean bowl of your stand mixer. Add sugar and whip until fluffy, thick, and very light in color. Add 1/2 of the cocoa powder mixture and vanilla extract; mix on low speed for a few seconds. Beat in remaining cocoa mixture on low for a few seconds. Switch to high speed; stop once mixture is moistened but not fully blended. Pull off the whisk attachment and whisk batter with it until evenly blended.
- Pour batter onto the prepared sheet pan and spread out with a spatula, leaving some room around the edges. Tap pan on the counter to knock out the large bubbles.
- Bake in the preheated oven until top is dry and edges start to pull away from the sides, 8 to 10 minutes.
- Dust a clean kitchen towel with enough powdered sugar to cover an area slightly larger than the sponge cake. Remove cake from the oven. Run a knife around the edges of the pan. Sprinkle some powdered sugar over the top. Run a spatula under the parchment paper to make sure it's not stuck to the pan.
- Quickly flip pan on top of the sugared area to invert the cake. Remove parchment paper and dust cake with more powdered sugar. Gently roll cake up inside the towel; allow to cool for 15 minutes.
- Unroll cake and dollop buttercream on top, reserving some for later. Spread frosting to the edges. Roll cake up over the frosting, using the towel to lift it if needed. Sprinkle more powdered sugar on top. Wrap log in plastic wrap. Refrigerate until firm, about 2 hours.
- Combine chocolate chips and hot cream in a bowl. Let sit for 1 minute. Whisk until chocolate melts.
- Make an angled cut 3 inches from one end of the log. Place log on a parchment-lined sheet pan. Apply some buttercream to the angled slice and attach it to one side. Spread a layer of ganache all over the cake, except for the swirls. Refrigerate for 15 minutes to firm up ganache.
- Carve lines into the ganache using the tip of a knife to create the appearance of tree bark. Refrigerate until completely chilled before serving. Dust with cocoa powder and powdered sugar.
Nutrition Facts : Calories 526.3 calories, Carbohydrate 55.7 g, Cholesterol 165.4 mg, Fat 33.7 g, Fiber 3.1 g, Protein 6.4 g, SaturatedFat 19.8 g, Sodium 245.4 mg, Sugar 48.9 g
CHRISTMAS LOG
Get in the Christmas spirit with this mouthwatering dessert that is so easy to make and let the chocolate melt with every bite.
Provided by Ozzy5223
Categories Dessert
Time 30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Crumble the Swiss roll into the bowl and add the biscuit crumbs, jam, orange juice and dried fruit and mix together with your hands.
- Place the mixture on a board and shape into a roll about the size of the original Swiss roll, wrap in cling film and put in the fridge.
- Using a potato peeler, scrape about 15g chocolate into shreds on to a plate.
- Break the remaining chocolate pieces and put in a small bowl set over a saucepan of simmering water until melted, or melt in the microwave.
- Beat the butter, then beat in the coated but still melted chocolate
- Unwrap the log, and using a knife, spread with the icing, use a fork to make it look like tree bark and dust with icing sugar to resemble snow.
- Put on a plate and sprinkle with chocolate shreds.
- If liked, make fondant icing mushrooms and dip the heads into cocoa powder, then colour some fondant icing green and cut out leaves.
Nutrition Facts : Calories 127, Fat 4.6, SaturatedFat 2.4, Cholesterol 7.1, Sodium 61.7, Carbohydrate 21.3, Fiber 1.1, Sugar 10.4, Protein 1.2
CHRISTMAS LOGS
This is somewhat like a pie dough that is filled with crushed walnuts and spices and then rolled up into logs. Very rich and delicious.
Provided by Mary
Categories Desserts Cookies Filled Cookie Recipes
Yield 36
Number Of Ingredients 13
Steps:
- Combine the flour, yeast and butter or margarine by hand until mixture is crumbly. Stir in the egg, egg yolks, heavy cream, salt and vanilla. Mix together and let stand in the refrigerator for 8 hours or overnight.
- Beat the egg whites until stiff peaks are formed.
- Mix the walnuts, 1 1/3 cups of the sugar, the cinnamon and bread crumbs. Stir in the egg whites and let the mixture stand for 1 hour.
- Divide the dough into fourths. On a surface sprinkled with white sugar, roll 1/4 of the dough out very thin (you should be almost able to see through the dough) into a rectangular or square shape. Spread 1/4 of the filling over the rolled dough. Cut the dough into 2 1/2x2 1/2 inch squares. Roll each square up like a jelly roll and place on a baking sheet. Repeat with the remaining dough and filling. Keep the dough you aren't working with in the refrigerator.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes. Keep a close eye on these cookies as they tend to burn easily because of the sugar that is on the dough.
Nutrition Facts : Calories 335.7 calories, Carbohydrate 31 g, Cholesterol 67.5 mg, Fat 21.7 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 10.3 g, Sodium 153.1 mg, Sugar 7.8 g
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- To make the sponge, beat the eggs in the large bowl, add the sugar and whisk with hand mixer until it becomes almost white, fluffy and contains a lot of small babbles.
- Add the flour gradually into the egg mixture and each time mix well together with a spatula. The mixture now becomes smooth but runny and quantity will be reduced by about half.
- Pour the mixture into the tin evenly and drop the tin onto the table from a few inches few times to get rid of air babbles before put in the oven. Bake for 10-12minutes. Once the cake is out of the oven, let it cool for 5 minutes out of the tin then cover the surface with new baking paper to avoid drying the sponge out.
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- Roast Goose. Before farm-raised poultry came to be, families who lived off the land had to choose carefully which animals to eat on special occasions because hens provided eggs and cows milk.
- Turkey. With the passing of time and with better access to healthcare and better livelihood conditions in rural areas, families grew in numbers and one small goose wasn't enough to feed multiple mouths.
- Glazed Ham. A boar's head was the edible centerpiece on the wealthiest holiday tables in Tudor England, a holdover from the pagan tradition to honor Freyr, a Norse god of the harvest and fertility who was associated with boars.
- Panettone. There are plenty of legends on how panettone became associated with Christmas. Some say the sweet Milanese bread was developed in the 1400s by the Duke's falconer and his love Adalgisa, a poor baker's daughter.
- Gingerbread Houses. Gingerbread has an incredibly long history and there is thought that it has been shaped into Christmas tree ornaments since, at least, the Victorian era.
- Plum Christmas Pudding. The tradition of eating plum pudding on Christmas might have originated with a Roman Catholic Church decree to make a 13-ingredient pudding to represent Christ and the apostles.
- Buche de Noel. The Bûche de Noël is a log-shaped cake meant to evoke the Yule log that once burned in European homes throughout Christmas as well as the massive decorated logs that Celts used to burn outside to celebrate the winter solstice – the term "yule" refers to this day of the year.
- Fruitcake. The recipes for the heavily fruit-laden, sometimes boozy fruitcakes we associate with Christmas today have their roots in the Middle Ages. Dried fruits and sugar were expensive imports, so using them in large quantities was strictly a special-occasion endeavor; that's why fruitcake was also a traditional wedding cake option.
- Mincemeat. Mincemeat, in its original incarnation of a mixture of chopped meat mixed with dried fruits, sugar, and spices was a way to stretch a meat supply and use up leftovers.
- Stollen. Stollen is first mentioned in 15th-century documents, though the recipe has changed significantly since then. Originally an Advent meal eaten in monasteries, the bland bread didn't include fruit or butter.
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- Australia – Pavlova. The warm and sunny weather in the southern hemisphere adds to the festive bonhomie. Traditional sweets include White Christmas slices made with copha or shortening and mixed fruit.
- Germany – Stollen. The tradition of Weihnachtsstollen baking goes back to the 15th century. The dried fruit cake contains walnuts, raisins, spices, rum, comes with a marzipan core and gets a sugar coating.
- France – Bûche de Noël. The chocolate yule log (Bûche de Noël) is synonymous with Xmas festivities in France. The traditional lunch includes venison, roast turkey, oysters, foie gras, goose and smoked salmon.
- Italy – Pannettone. Panettone is one of the main treats among Italian food served during the festive season. This tear-and-share sweet bread is a Christmas delicacy packed with sultanas, raisins, candied peel and fruits.
- Greece – Baklava. Baklava is the favourite sweet in Greece for festive occasions. This filo pastry contains chopped nuts mixed with syrup sauce or sweet honey.
- Jamaica – Fruit Rum Cake. Fruit and rum cake is a big Christmas tradition in many countries and this Caribbean island is no exception. Dried fruit is soaked in rum and red wine for months before being baked.
- Cuba – Majarete. This corn-coconut milk pudding is a common festive treat in some South American and Caribbean nations. Majarete is made with corn, coconut milk, regular milk, vanilla, cinnamon and sugar.
- Brazil – Ceia de Natal. This is a chicken or turkey roast with a difference as the meat is marinated in spices and champagne. Other Christmas dishes include roast pork, ham, codfish, pork loins, mousse and crème caramel.
- Poland – Borscht. Poland has a unique tradition as beetroot soup, Borscht is served as a starter on. Christmas Eve which is a meat-free day. Dinner consists of 12 dishes for the 12 apostles, and includes pierogi, pickled herring, cabbage rolls and uszka (stuffed dumplings).
- Russia/Belarus/Ukraine– Sochivo/Kutiya. Fasting on Christmas Eve is common in Russia, followed by serving of Sochivo. This porridge is made of rice or wheat, nuts fruits, seeds and honey.
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