Yule Log Recipe
Christmas dinner is one of those events that we imagine in advance. Discover my recipe ideas for this year. The traditional family pastry LOG that was made by my mom, and I enjoyed tasting it every year.
Serves 8 people
Preparation : 1.30 hour
Baking : 10 min
Total Time : 1 h 40 min
Sugar 100 g
Flour 100 g
Vanilla sugar 1 sachet
Sugar cubes 100 g
Coffee water 1/2 cup
Egg yolks 3
Unsalted butter 250 g
Dark chocolate 100 g
Coffee extract 2 ml
Mix four egg yolks with the sugar and vanilla sugar. After the mixture becomes creamy, add a whole egg, and work a few minutes with a spatula. Gradually add the flour mixture, then the beat the whites stiffly with a light hand. Apply paper which is lightly buttered on a rectangular plate, and spread the paste regularly. Put in hot oven (200 ° C, thermostat 6-7) for 10 minutes. Take the cake out, turn it on a cold surface but do not remove the paper as yet and cover with a cloth (Softened by steam, so that it is easier to roll).
Two Butter Cream
Melt the sugar in water over low heat to a thick syrup. Pour the hot syrup slowly over the egg yolks, constantly stirring with a whisk until it is cooled completely. Add the softened butter ointment and mix to get the smooth cream. Share preparation in two. Perfume a half with the coffee, the other with melted chocolate in a little water.
Finally, remove the paper parchment from the cake. Spread with coffee cream and roll up in the direction of the length. Equalize the ends used to make the “nodes”. Cover with chocolate cream, add the “nodes” and imitate the bark with a fork gently by pulling it lengthwise. Decorate as desired and refrigerate.
Walnut and Date Swirl
A pleasant surprise during tea or dessert time! The walnuts and dates combination is the best for the ever hungry folks around the table during Christmas season.
Preparation : 45 minutes
Baking : 25 minutes
Total Time : 1 hour and 10 minutes
1 ½ cups flour
1 ½ tsp baking powder
¾ cup sugar
150g unsalted butter
225g Seedless Dates
1 tsp Bicarbonate Soda
1 tbsp Brandy
1 tsp Vanilla Extract
2 drops of Almond Extract
1/3 cup of chopped Walnuts and a little extra for decorating
Few Red Cherries
2 Ozs chocolate
1 tsp Oil
Chop the dates and place them in a bowl. Pour 1 cup of boiling water over the dates and mix in 1 tsp of Bicarbonate Soda to the dates and leave for more than ½ hour.
In a separate bowl, mix the butter and sugar and beat well until soft and creamy. Mix in the flavors, eggs and continue to beat well.
Fold in the flour sifted with baking powder and combine the mixture well. Mix in the soaked dates and walnuts.
Mix all the ingredients and pour the mixture into a lined tin. Bake at 350F for 10 minutes and then reduce the temperature to 300F and bake for another 15 minutes until nicely browned.
Remove from the oven and allow to cool on a wire rack.
Mix 2 ozs of chocolate and 1 tsp of oil in a heatproof bowl and melt over a pan of boiling water. Stir until smooth and spread over the cake.
Sprinkle with a dash of chopped walnuts randomly on the surface and place a few red cherries for decoration if required.
Grandma Joe’s Christmas Cake Mix
This recipe has been passed down from generations, and a favorite with the kids at Christmas time. The cake can be kept over a period of time, and the fruits and the flavors bring in the richness to the cake.
Servings : 200 pieces
Preparation : Few days prior to use
Baking : 3 hours
Total Time : 4 hours
Unsalted Butter 500g
Eggs 25 (All yolks are used but only 10 egg whites are used in this recipe)
Red Cherries 250g
Seedless Raisins 500g
Seedless Dates 750g
Ginger Preserve 1 Jar with juice
Strawberry Jam 500g
Candied Peel 250g
Cashew Nuts 250g
Vanilla Extract 1 ½ oz
Rose Essence 1 oz
Almond Essence 1 oz
Brandy 1 Wineglass
Bees Honey 1 Wineglass
Powdered spices 1 tsp – (Cardamoms, nutmeg and cinnamon)
Chop all the ingredients and place in a large bowl. Add the Bees honey, spices and ½ of the Essences and mix well. Once well combined, cover the bowl and leave aside for 3-4 days.
Heat a skillet and add the semolina and warm it for a few minutes ensuring not to brown the semolina too much. Once the semolina is warm take off the fire, add the butter and leave aside.
Separate the eggs and place the egg yolks in a large mixing pan. Add the sugar and whip until the yolks are well beaten to a cream and pale yellow in color.
In a separate bowl, place 10 egg whites, add a dash of salt and whisk until stiff in consistency. Leave the mixture aside.
Now, the time is right for mixing! Add the fruit mixture and the semolina/butter mixture in degrees to the cream mixture and mix well. Finally, add the stiffly beaten egg whites, remaining ingredients and mix until all ingredients are thoroughly combined.
Fold the mixture into lined baking trays and bake at 300F for over 3 hours. Ensure to line the trays well as otherwise the cake will burn during the long hours of baking.
The cake mixture should be moist and not too dry. The cake improves over time and it is best if the cake can be made 1-2 months prior to use and kept stored in a dry place. Cut into square pieces, wrap with colorful paper and serve.
The cake can be covered with Almond icing which could be made using the following ingredients:
Cashew nuts minced 500g
Icing Sugar 1 kg
Egg whites 2
Brandy 8 tsps
Vanilla 4 tsps
Almond Essence and Rose Essence 2 tsps each
Beat the egg whites stiff and leave aside. Mix all other ingredients together and add the egg whites and make a fine paste. Roll the paste until smooth, and place on the surface and the sides of the cake.
Note: Christmas cake with the Almond icing should not be kept for more than 4 weeks and if the cake needs to be kept for a longer period, it is best to avoid the Almond Paste on top.
Robin’s Fruit Stuffing
Try this easy recipe and you will have no regrets. Just get the ingredients together, be creative and add more ingredients of your choice. Serve this dish for dinner and the family will just love it.
Preparation : 20 minutes
Baking : 35 minutes
Total Time : 55 minutes
10 ozs bread crumbs
1 onion chopped
1 applie chopped
1 stalk of celery chopped
1 stalk of parsley chopped
1 sweet potato chopped
½ tabs sage
1 clove of garlic chopped
¼ cup dried cranberries
¼ cup raisins
¼ cup low sodium chicken stock
3 tbsp unsalted butter
¼ cup of wine – optional
Salt and pepper
Slightly roast the bread crumbs in an oven, one day prior to preparation and leave in an air tight container.
Place the butter in a pan and heat until well melted. Sauté the onion, garlic and brown for a few minutes. Mix in the herbs, sweet potato and the stock and cook for 10 minutes until the ingredients are soft and tender.
Place the bread crumbs in a bowl and add the cooked ingredients over the crumbs. Mix in the fruits, wine and mix all the ingredients together. Beat the 2 eggs and pour the mixture over the fruit mixture. Add the salt and pepper for seasoning.
Place the stuffing in a greased tray, cover and bake for 35 minutes at 325F.
Take out the cover and leave for a few minutes until the stuffing becomes a slight brown.
Remove from oven and serve hot with bacon or sausages.
Montreal Turkey Toast
Turkey with Toast – What more can you ask? The moist turkey coupled with an array of flavors is best with toast or bread crumbs. The herbs bring in the goodness, and the maple syrup does wonders to one’s immune system.
Preparation : 15 minutes
Cooking : 20 minutes
Total Time : 35 minutes
400g Cold Cooked Turkey
2 Onions chopped
2 tbsps white flour
300ml Turkey Stock
4 tbsp Dry Sherry
2 tbsp Maple Syrup
Salt and pepper
Melt the butter in a pan and when hot add the cooked turkey cut into 1” pieces seasoned with the Maple syrup. Sauté for a while and remove from the pan.
Add the chopped onions, mushrooms and leave for about 4-5 minutes until tender. Mix in the flour, salt and pepper and leave for another 2 minutes.
Pour the Turkey stock onto the mixture and allow the mixture to boil for about 2-3 minutes.
Mix in the sherry and allow the mixture to simmer for a while. Remove the pan and pour the mixture over the Turkey pieces.
Arrange the herbs on a platter and place the turkey on the bed of leaves. Serve with toast and enjoy!