Traditional Yule Log Food

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YULE LOG



Yule Log image

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

4 large eggs
1/3 cup sugar
1 teaspoon vanilla extract
4 ounces semisweet chocolate, melted and cooled
1/3 cup water
1/2 cup all-purpose flour
1/2 teaspoon baking soda
2 tablespoons confectioners' sugar
1 can (16 ounces) coconut-pecan frosting
1 can (16 ounces) milk chocolate frosting, divided
Optional: Large marshmallows, mini marshmallows and baking cocoa

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.

CLASSIC YULE LOG



Classic Yule Log image

A festive holiday cake. Merry Christmas! You will need cinnamon red hard candies and snowmen candy for decorations.

Provided by AUTUMN/FALL

Categories     Desserts     Cakes     Sponge Cake Recipes

Yield 10

Number Of Ingredients 15

½ cup sifted cake flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
½ cup white sugar
3 eggs, separated
¼ cup milk
⅛ cup confectioners' sugar
1 ½ cups whipped cream
2 cups heavy whipping cream
8 (1 ounce) squares semisweet chocolate, melted
¼ cup butter, softened
⅛ cup confectioners' sugar
½ teaspoon green food coloring
8 ounces marzipan

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 15x10-inch jelly roll pan. Line with waxed paper. Grease paper.
  • Sift together flour, cocoa, baking powder, and salt.
  • Beat together sugar and egg yolks at high speed until light and fluffy. At low speed, alternately beat milk and flour mixture into egg mixture.
  • Using clean beaters, beat egg whites at high speed until stiff, but not dry, peaks form. Fold one third of beaten whites into batter. Fold in remaining whites. Spread batter in prepared pan; smooth top.
  • Bake cake at 350 degrees F (175 degrees C) until set, 12 minutes.
  • Dust a clean cloth with confectioners' sugar. Turn cake out onto prepared cloth. Remove waxed paper. Trim cake edges. Starting with a long side, roll up cake, jelly-roll style. Transfer, seam-side down, to a wire rack to cool for 30 minutes.
  • Unroll cake; remove cloth. Spread whipped cream over cake to within 1 inch of edges. Re-roll cake. Place, seam-side down, on serving plate.
  • To prepare frosting, in a small saucepan, bring heavy cream, melted chocolate, and butter to a boil over medium heat, stirring vigorously until blended. Remove from heat. Let stand until set. Spread frosting over top and sides of cake.
  • To prepare garnish, dust work surface with confectioners' sugar. Knead food coloring into marzipan until blended. Using a rolling pin dusted with confectioners' sugar, roll marzipan to a 1/8-inch thickness. Using a small knife, cut out leaves. Arrange leaves, cinnamon candies, and snowmen on top of cake and around plate. Dust with confectioners' sugar. Enjoy!

Nutrition Facts : Calories 539.5 calories, Carbohydrate 49.3 g, Cholesterol 140.5 mg, Fat 37.5 g, Fiber 3.5 g, Protein 7.7 g, SaturatedFat 19.8 g, Sodium 196.2 mg, Sugar 37.8 g

YULE LOG



Yule Log image

Provided by Food Network

Categories     dessert

Time 6h

Yield 1 Yule Log and lots of mushrooms

Number Of Ingredients 18

6 eggs, separated
l/4 cup plus l tablespoon granulated sugar
l/2 cup all-purpose flour, sifted
l l/2 cups heavy cream
5 ounces hazelnuts, toasted
5 ounces milk chocolate, cut into small chunks
l tablespoon hazelnut oil
12 ounces bittersweet chocolate, cut into small pieces
8 ounces unsalted butter, cut into small pieces
l/2 cup powdered sugar
3/4 cup unsweetened cocoa
l/2 cup water or strong coffee
l/4 cup sour cream
4 large egg whites
l cup granulated sugar
l/2 teaspoon vanilla extract
About 5 ounces semisweet chocolate
Sifted unsweetened cocoa

Steps:

  • Butter a jelly roll pan, line with parchment paper, butter the paper and sprinkle with flour, tapping to remove excess flour. Preheat oven to 350 degrees.
  • In a medium bowl, whisk the egg yolks with 2 tablespoons of the sugar. Meanwhile, place the egg whites in the bowl of an electric mixer and beat until soft peaks form. Turn the machine up to high, and beat in the remaining 3 tablespoons of sugar, continue to beat until shiny but not stiff. Add the flour to the yolk/sugar mixture and whisk to combine. Add l/4 of the egg whites to the yolk mixture, whisking to lighten the mixture. Then return the yolk mixture to the egg whites, and fold gently. Scrape into the prepared pan and even the top by running a long offset spatula across the surface. Bake until cake is golden brown and springs back when lightly touched, l2 to l5 minutes. Cool on a rack. Set aside.
  • Place cooled hazelnuts on a kitchen towel and rub together to remove skins. Place the skinned hazelnuts in a food processor fitted with a steel blade. Process for l minute. Add the hazelnut oil through the feeder tube and process until a paste forms.
  • Melt chocolate in a medium bowl placed over simmering water, or melt in a microwave oven. Add the melted chocolate to the hazelnut paste and set aside.
  • Whip the heavy cream until stiff peaks form. Fold in the hazelnut/chocolate mixture. Keep covered in the refrigerator until needed.
  • To assemble the cake roll:
  • Trim the edges of the sponge cake. Place the Hazelnut mousse on the cake layer. Spread the mixture evenly over the cake, leaving a l inch space along the long side. Using the parchment paper to aid you, carefully roll up the cake into a thick log, enclosing the mousse. Leave the wrapped, rolled-up cake on the sheet pan and refrigerate until filling is firm, at least 2 hours.
  • Melt the chocolate. In a small pot, heat the coffee and cocoa. Add the sour cream. In the bowl of a mixer, beat the butter and sugar until light and creamy. Add the chocolate mixture and combine completely. Transfer to a medium bowl and set aside until of spreading consistency.;
  • Preheat oven to 200 degrees. Line l or 2 baking trays with parchment paper and set aside. Fit a large pastry bag with a #4 or #5 plain tip and set aside.
  • Beat the egg whites on medium speed until frothy. Turn speed to high, slowly pour in half the sugar, add vanilla and continue to beat for l minute. Slowly pour in the remaining sugar and beat until the whites are very thick and shiny, about 3 to 4 minutes longer. Immediately spoon half the mixture into the prepared pastry bag. (Meringue will begin to break down if not used soon after it is ready.) Hold the pastry bag upright over the prepared baking trays, squeeze out 26 to 30 mushroom caps, making different sizes, placed about l inch apart. The caps can be different sizes, since real mushroom caps are never identical.
  • Again, holding the bag upright over the other tray, lifting the bag as you squeeze out the meringue, form 26 to 30 stems, each l/2 inch to l inch high, placed about l inch apart.
  • Place the trays in the oven and bake until the meringues are firm to the touch and can be lifted easily from the trays, about l l/2 hours. The meringues should be dry, but should not take on any color. Remove the trays to a cool dry spot. When cool, with a small knife, trim any pointed tips on the caps and stems, if desired.
  • Melt the chocolate in a small bowl, and holding the caps upside down, spread a little chocolate on each one. Attach a stem and leave them upside down until the chocolate hardens. When ready, turn mushroom cap side up, and dust lightly with sifted cocoa.
  • Set aside until ready to use for decoration.
  • To decorate and serve:
  • Remove pan with cake from refrigerator and place wrapped cake on a firm surface. Carefully unwrap cake. Using a serrated knife, from one end cut a 2-inch piece of cake on the diagonal. Set the cut piece aside.
  • Cut out a piece of cardboard the length and width of the cake. Cover the cardboard with foil and place the cake on it. Spread a little frosting on the bottom of the small cut piece and set on top of the cake roll. Using a small spatula, spread the frosting over the entire cake as well as the small piece atop the cake. With a wooden skewer or the point of a small knife, make furrows to simulate bark along the sides and top of the cake.
  • Arrange Christmas greens, plastic holly, and Meringue Mushrooms around the Yule Log. Sift powdered sugar over the whole thing to simulate snow. Fresh cranberries can be scattered around for added color.

CLASSIC YULE LOG



Classic Yule Log image

Learn how to make the traditional Christmas and holiday treat also known as a bûche de noël. The chocolate cake is named for its resemblance to a log.

Provided by Clarice Lam

Categories     Dessert     Cakes     Cake

Time 2h30m

Number Of Ingredients 19

For the Cake:
1/2 cup cake flour
1/3 cup cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
5 eggs, separated
1/2 cup sugar
For the Buttercream:
1 cup bittersweet chocolate chips or cut into chunks
1 1/2 cups plus 1/3 cup sugar, divided
1 cup water
5 egg whites
1/4 teaspoon salt
1 pound unsalted butter, room temperature and cut into small cubes
For Assembly:
1/2 cup sugar
1/2 cup water
1 tablespon orange liqueur, optional

Steps:

  • Gather the ingredients.
  • Preheat the oven to 350 F. Lightly spray a 12-x 17-inch sheet pan with non-stick vegetable oil spray and place a sheet of parchment paper on top.
  • In a medium bowl, sift together the cake flour and cocoa powder.
  • Add the baking powder, baking soda, and salt. Whisk to combine and set aside.
  • Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium speed until frothy.
  • Slowly add the sugar to incorporate, then turn the speed to high and continue whisking until you get medium-stiff peaks.
  • Whisk the egg yolks in a separate bowl, Using a rubber spatula, fold the yolks into the whipped egg whites until almost fully incorporated.
  • Add half of the dry ingredients into the eggs and fold in using large strokes to prevent deflating the batter.
  • While the mixture is still streaky, add the remainder of the dry ingredients and fold until everything is fully incorporated. Do not over mix.
  • Spread the batter onto the prepared sheet pan using a large offset spatula, making it as even as possible.
  • Bake for 7 to 10 minutes, or until the cake springs back to the touch.
  • Gather the ingredients.
  • Place the chocolate chunks in a microwave-safe bowl and heat at 45-second increments until it is almost completely melted. Stir the chocolate and allow the residual heat to finish melting any remaining chunks. Set aside.
  • In a small pot place 1 1/4 cups sugar and the water and stir to combine. Wet your fingers to wipe any sugar crystals off the sides of the pot.
  • Place over medium-high heat and let cook until the sugar syrup reaches 238 F. Do not stir the syrup while it is cooking, this will cause the sugar to crystalize.
  • In the meantime, place the egg whites and salt into a mixer bowl fitted with the whisk attachment. Whisk on medium speed until the whites become frothy.
  • Slowly add 1/4 cup sugar until fully combined. Turn the speed up to high and continue to whisk until medium-stiff peaks form. Turn off the mixer and wait for the sugar syrup to reach temperature.
  • When the sugar syrup reaches 238 F, remove the pot from heat and turn the mixer back on low speed. Slowly pour the sugar syrup down the side of the mixing bowl until fully incorporated.
  • Turn the speed to medium-high and continue to whisk until it has doubled in size and the bowl is no longer warm.
  • Turn the speed back down to medium and slowly add in the butter chunks until smooth.
  • Lower the speed and slowly pour in the melted chocolate and mix until everything comes together into a beautiful silky smooth buttercream.
  • Gather the ingredients.
  • Make a simple syrup. Heat the water and sugar together in a small pot over medium heat and stir until dissolved. Remove from the heat and stir in the orange liqueur if using. Set aside.
  • Use a small paring knife to loosen the sides of the cake from the pan. Flip the pan over onto a cutting board to release the cake.
  • Peel the parchment paper off the bottom of the cake and place a new piece of parchment on top. Make sure the parchment paper is larger than the cake itself-this will make it easier to roll.
  • Pick up the cutting board and flip the cake onto a clean work surface. The large parchment should now be on the bottom with the cake on top.
  • Using a pastry brush, brush the simple syrup all over the top of the cake. This will keep the cake moist.
  • Using a large offset spatula, spread 1/2-inch of chocolate buttercream over the cake in a smooth even layer.
  • With the short side of the cake facing you, start rolling the cake away from you, pulling it tight with each turn. When you get to the end, leave the seam on the bottom.
  • Cut 2 inches off one end of the rolled-up roulade and slice a little off the other side to make the end even. The 2-inch piece will be used for a log stump.
  • Place the roll on a serving platter and use the offset spatula to spread the remaining buttercream all over to cover the log. Make sure to reserve some to cover the stump.
  • Place the stump on top of the cake and cover with the remaining buttercream. (You can use the buttercream as glue to help the stump "stick" to the log or use toothpicks to help keep the stump in place.) Let chill in the fridge for at least 1 hour.
  • Remove from the fridge and use a fork to scrape wood grain designs all over the log. Use a chopstick or something pointy to carve a spiral on the ends of the log. If desired, decorate with meringue mushrooms , marzipan or fondant holly leaves, and a dusting of powdered sugar.

Nutrition Facts : Calories 551 kcal, Carbohydrate 50 g, Cholesterol 159 mg, Fiber 2 g, Protein 6 g, SaturatedFat 22 g, Sodium 157 mg, Sugar 42 g, Fat 37 g, ServingSize 1 roll (6 servings), UnsaturatedFat 0 g

CHOCOLATE YULE LOG



Chocolate Yule Log image

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

1 ⅔ cups powdered sugar
½ cup butter, at room temperature
1 ½ tablespoons unsweetened cocoa powder
1 pinch salt
2 tablespoons coffee-flavored liqueur
⅓ cup mascarpone cheese
2 tablespoons melted butter
½ cup unsweetened cocoa powder
½ teaspoon kosher salt
2 tablespoons all-purpose flour
5 large eggs, at room temperature
⅔ cup white sugar
½ teaspoon vanilla
2 tablespoons powdered sugar, or as needed
1 cup heavy cream, boiling-hot
1 (8 ounce) package dark chocolate chips

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

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From zestysouthindiankitchen.com


TRADITIONAL MILK CHOCOLATE YULE LOG / BûCHE DE NOëL ...
Traditional Milk Chocolate Yule Log / Bûche de Noël - Miniature Food. Regular price €40,00. Sale price €40,00 Sale. Shipping calculated at checkout. Quantity must be 1 or more Quantity. Add to cart A traditional chocolate Yule log decorated with meringue mushrooms (with glittery sprinkles), holly and berries, gold snowflake. Presented on gold bakery board. Also available …
From parisminiatures.com


21 TRADITIONAL CHRISTMAS FOOD IDEAS FOR YOUR DINNER PARTY ...
Yule log. Enjoyed all over Europe, yule logs are a fun and delicious mainstay of Christmas. This chocolate-and-cream cake is rolled and shaped into a log and sometimes sprinkled with powdered sugar. 20. Fruitcake. Although fruitcakes don’t enjoy the best reputation, they’re still a traditional Christmas dessert. In fact, they’re quite delicious if you get one that’s …
From instacart.com


CHRISTMAS IN FRANCE AND A TRADITIONAL YULE LOG RECIPE ...
The traditional yule log cake, also called buche de noel, is the ultimate Christmas recipe. It looks stunning, like a tree stump and tastes super delicious! This cake originates in France and the traditional buche de noel is made out of a rectangle shaped sponge cake, filled and rolled with chocolate buttercream. Yule Log Recipe: How to Make It. Oct 3, 2017 - The Yule log is a …
From foodnewsnews.com


THE YULE LOG HISTORY AND TRADITION - THE HISTORY JUNKIE
The traditional still continues, but with modifications. Instead of a tree it is a log and it is the final log to be burned on the Twelfth night of Christmas, however ever region has their own tradition and handle it a bit different. This would include America. The Yule Log was and still is popular in Appalachia. Tomm Larson gives an interesting history that details the Yule Log tradition in ...
From thehistoryjunkie.com


22 FOOD - PAGAN (YULE) IDEAS | FOOD, PAGAN YULE, WINTER ...
Sep 11, 2017 - December 21ish - Winter Solstice. See more ideas about food, pagan yule, winter solstice.
From pinterest.com


YULE LOG - WIKIPEDIA
The Yule log, Yule clog, or Christmas block is a specially selected log burnt on a hearth as a winter tradition in regions of Europe, particularly the United Kingdom, and subsequently North America.The origin of the folk custom is unclear. Like other traditions associated with Yule (such as the Yule boar), the custom may ultimately derive from Germanic paganism.
From en.wikipedia.org


YULE LOG - WITCHES OF THE CRAFT
Later, the Yule log was replaced by the Yule tree but, instead of burning it, burning candles were placed on it. In Christianity, Protestants might claim that Martin Luther invented the custom, and Catholics might grant St. Boniface the honor, but the custom can demonstrably be traced back through the Roman Saturnalia all the way to ancient Egypt. Needless to say, such a tree …
From witchesofthecraft.com


TRADITIONAL YULE FOOD RECIPES
Ash is the traditional wood of the Yule log. It is the sacred world tree of the Teutons, known as Yggdrasil. An herb of the Sun, Ash brings light into the hearth at the Solstice. A different type of Yule log, and perhaps one more suitable for modern practitioners would be the type that is used as a base to hold three candles. Find a smaller branch of oak or pine, and flatten one side so it ...
From tfrecipes.com


TOP 10 YULE LOG CAKE IDEAS AND INSPIRATION
Find and save ideas about yule log cake on Pinterest.
From pinterest.com


CHOCOLATE YULE LOG - AUTHENTIC FRENCH RECIPE | 196 FLAVORS
Of course, Christmas would still be Christmas without its traditional recipes, but it is so much more delicious with festive recipes like yule log, or bûche de Noël. What is a buche de Noel? A Yule log or bûche de Noël is a traditional dessert served at Christmas and during the Holiday season. It is prepared with a sponge cake to resemble a miniature actual log, ready to …
From 196flavors.com


YULE LORE & TRADITIONS - INFORMATION | RITUALS | RECIPES ...
Ash is the traditional wood of the Yule log. It is the sacred world tree of the Teutons, known as Yggdrasil. An herb of the Sun, Ash brings light into the hearth at the Solstice. A different type of Yule log, and perhaps one more suitable for modern practitioners would be the type that is used as a base to hold three candles. Find a smaller branch of oak or pine, and flatten one side so it ...
From wicca.com


YULE DINNER MENU IDEAS - EHOW.COM
Yule food traditions go back millennia, with pagans from Germanic, Nordic and Celtic regions, among others, all bringing their own traditions to the winter solstice. The Yule season historically began at midnight on December 22, …
From ehow.com


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