Wednesday, December 13, 2017

Advent Calendar Day 13

Good morning!

I was glancing through All I Want for Christmas last night, and I stopped at Christmas Coda 37 (Colin and Thomas of  "The French Have a Word For It"). Clearly I was hungry, because the idea for Buche de Noel stuck in my mind.

Now I've never actually had Buche de Noel, but it certainly does look decadent and delicious!

Listen to this description:

The bûche de Noël is a French holiday favorite, inspired by the giant yule logs that were traditionally burned on Christmas Eve. The bakers at the small, family-owned We Take the Cake bakery have handcrafted this one with their best-selling chocolate génoise cake, rolled with rich coffee buttercream and finished with chocolate cream cheese frosting "bark." Whimsical berry-laden fondant holly leaves and crisp meringue/marzipan mushrooms add festive flourish.

Yum!

So today's giveaway--limited to readers in the US, unfortunately--is a Buche de Noel from Williams and Sonoma. It's going to be tight pulling this one off, so be sure to check back to see if you've won because we have very few days to get the order in!

To be eligible for this particular giveaway you must live in the US and you must contribute your very favorite holiday recipe in the comment section below.  I'll be choosing the winner tomorrow morning, so don't put off contributing your recipe in the comment section!

******

Please note: our winners are Karen and Julie Bouchard. Karen and Julie, I need your mailing addresses!

25 comments:

  1. Well just because I'm in the UK and can't win a prize does not stop me from adding my fav here. We are often:- in Scotland at this time of year and I love Cranachan
    570ml/1 pint double cream
    85g/3oz porridge oats
    7 tbsp whisky
    3 tbsp honey
    450g/1lb raspberries
    fresh mint, to garnish

    Toast the oats in a frying pan, being careful not to burn them.
    Lightly whip the cream until it reaches the soft peak stage, then fold in the whisky, honey, oatmeal and raspberries.
    Serve in dessert glasses garnished with a few raspberries and mint.

    ReplyDelete
  2. Also Sticky Toffee Pudding is now a classic here I hope you can see this: http://www.bbc.co.uk/programmes/p05qrl7y?intc_type=singletheme&intc_location=bbctwo&intc_campaign=bbctwohighlights&intc_linkname=vidclip_nigellastickytoffeepudding_contentcard2

    ReplyDelete
  3. Lovely idea!
    That's one of my favorite short stories + coda :-)
    And now i'm wondering where around here i could find some Buche de Noel :-)

    KC

    ReplyDelete
  4. Don't worry about entering me into the contest, Josh. Vegan/vegetarian/and recently gluten free on doctors orders, I have no recipe to share. (you'll thank me)

    But, you made me remember something this morning, and I wanted to share. :) Each year, before I was 8 or 9, we would decorate our Christmas dinner table with a real yule log. A birch log with candles down the center, and at each place setting there would be a small cross cut branch, with a smaller candle at the center. Our log wasn't that fancy, and I'm guessing it was homemade. I have no idea what happened to that log after my mom passed, but thinking of those pretty dinner tables this morning brought some really happy memories. I had completely forgotten.

    I know the dessert is French, as was my father, and the log itself is supposed to be an English tradition, as was his mother, mostly, but my mother was Polish, and I'm almost certain the log was hers. Now I'm curious where it came from...?

    ReplyDelete
  5. You had me at 'chocolate'. :D Goodluck to the US participants! ^_^ Buche de Noel looks really delicious.

    ReplyDelete
  6. Don't count me in the giveaway, because I am not in the States. I just wanted to say that I've tried the Buche de Noel (one of the perks of living in Spain and being able to visit Paris from time to time) and it is simply delicious... Good Luck, contenders ;)

    ReplyDelete
  7. One of my favorite things is on Christmas morning, pulling out the leftover slices of pork roast and sausages from the feast the night before, and rolling it up in lefse with a bit of mustard. You can also have lefse with butter and sugar, or jam, or gjetost.....whatever your little heart desires.

    Norwegian lefse
    INGREDIENTS
    2 cups of plain mashed potatoes
    2 tablespoons milk
    1 tablespoon butter
    1⁄4 teaspoon salt
    flour
    vegetable oil
    DIRECTIONS
    In a large mixing bowl mix potatoes, milk, butter, salt and 3/4 cup of flour.
    Kneed briefly on lightly floured board, adding flour to make the
    dough non-sticky.
    Divide dough into 12 equal balls; roll each on lightly floured
    board into a circle paper thin.
    Lightly oil a heavy skillet or crepe pan; set over medium heat.
    Cook one at a time, until lightly browned, about one minute on
    each side.

    ReplyDelete
  8. Unfortunately W&S won’t ship this to Alaska, so I’m out of the drawing.

    We always have cheddar fondue and warm Brie with bread, sausage, veggies, and fruit, and a rum cake for dessert on Christmas. We tried the traditional Christmas ham once and my brothers revolted, so back to the fondue!

    I once made a bûche de Noël for a Christmas party - never again! It took me two days and I swore like a sailor the entire time. I envy your winner for getting one pre-made!

    ReplyDelete
  9. Gulp! I gained 10 pounds just looking at the photo!!

    ReplyDelete
  10. Cranberry White Chocolate Chip Cookies

    1 c butter, softened
    3/4 c white sugar
    3/4 c brown sugar, packed
    2 large eggs
    2 tsp vanilla
    2 1/4 c unsifted flour
    1 tsp baking soda
    1/2 tsp salt
    1 bag white chocolate chips
    1 small bag craisins (dried cranberries)

    Heat oven to 375 F.

    Cream together butter and sugars. Add eggs, 1 at a time. Add vanilla, stirring until all ate combined. Add flour, baking soda, and salt, mixing until combined. Stir in chocolate chips and cranberries.

    Scoop or drop by tablespoons onto an ungreased cookie sheet (or use parchment paper on the cookie sheet.

    Bake at 375F for 9-11 minutes.

    Julie Bouchard

    ReplyDelete
  11. I'm not taking part in the drawing, but I have a fond memory of Buche de Noel from last Christmas — that's when I ate it the first time ever. I belong to a book club with my colleagues. We usually meet at someone's home, but occasionally we meet in a cafe or a restaurant. A few days before last Christmas we met in a cosy cafe and discussed the book in question over mulled wine and Buche de Noel. Lively book discussion, laughter and Buche de Noel go together nicely. :-)

    ReplyDelete
  12. Chocolate gluten free crinkle cookies
    http://ruby2andor.tumblr.com/post/154987770201/chocolate-gluten-free-crinkle-cookies-these-are

    ReplyDelete
  13. Here is a simple holiday recipe from my grandmother for "Church Windows". Delicious and beautiful, they never fail to bring back memories of Christmas with my Grandma.

    Ingredients:
    12 oz. chocolate chips (I always like the really dark ones, but grandma just used Nestle)
    1 stick margarine (or butter)
    1 (10.5 oz.) package colored mini marshmallows
    1 c. nuts
    1 (7 oz.) pkg. coconut

    Directions:
    Melt chocolate and margarine over low heat. Add nuts and marshmallows. Divide mixture in half to form two long rolls. Roll each in coconut and wrap in plastic wrap or wax paper. Chill 24 hours. Slice.

    ReplyDelete
  14. These ginger snaps are my go-to Christmas recipe...and their fans are ravenous! I substitute chipotle for the cayenne. https://www.foodnetwork.com/recipes/extra-spicy-gingersnaps-recipe-1940152

    ReplyDelete
  15. Peanut Butter Whirls
    2 cups Vanilla Wafer crumbs
    1/2 tsp vanilla
    7 tbs sweetened condensed milk
    1/3 c peanut butter

    Mix together crumbs, flavoring and milk. Pat out on wax paper and let stand for 15 min. Spread with peanut butter and roll. Chill and cut into slices.

    This is mt grandmother's recipe and we loved them/

    ReplyDelete
  16. My mother’s recipe for persimmon "pudding." While grocery shopping last weekend, I spotted some lovely persimmons and couldn't resist.

    1 T. butter
    1 c. sugar
    2 eggs
    1 c. persimmon purée (2 small persimmons)
    1 c. sifted flour
    2 tsp. baking soda
    1/2 tsp. salt
    1/2c. milk
    1 tsp. vanilla
    1 c. raisins
    1 c. chopped nuts (walnuts and/or pecans)

    - Pre-heat oven to 350º F.
    - Coat bottom/sides of two bread pans with butter and flour.
    - Purée persimmons in blender or mixer. Set aside.
    - Cream butter and sugar.
    - Beat in eggs one at a time.
    - Add persimmon purée.
    - Sift together flour, soda, and salt; add vanilla to milk.
    - Alternate adding flour mixture and milk, beating well after each addition.
    - Mix in nuts and raisins.
    - Pour 1/2 mixture in each pan, cover loosely with foil, and bake for 1.5 hrs.
    - When cool or when sliced, spread with hard sauce.*

    *Mix butter and powdered sugar, adding brandy to taste. Quantity of “sauce” and quantity of brandy is the cook’s discretion. :)

    ReplyDelete
  17. I luv to bake especially during Christmas.There's nothing like peppermint and chocolate to ring in the Christmas holiday. Here is a recipe for the chocolate lovers out there.

    Double Chocolate Chip Peppermint Cookies
    Ingredients:
    • 1 1/4 cups (156 g) all-purpose flour
    • 1/3 cup (33 g) unsweetened cocoa powder
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon instant espresso (optional)
    • 1/4 teaspoon coarse salt
    • 1/2 cup (113 g or 1 stick) cold, unsalted butter, cubed
    • 3/4 cup (150 g) sugar
    • 1 large egg
    • 1/4 teaspoon peppermint extract
    • 1 cup semi-sweet chocolate chips
    • 12 mini candy canes (or three regular sized candy canes), crushed
    Directions:
    1. Preheat the oven to 350° F and line cookie sheets with parchment paper.
    2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, espresso and salt. Set aside.
    3. In the bowl with a stand mixer (or using a hand mixer), combine the butter and sugar. Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg and peppermint extract. Beat until combined, 1 minute. Scraping down the side of the bowl as needed.
    4. With the mixer on low, slowly add the flour mixture and stir until just incorporated. Stir in the chocolate chips.
    5. Scoop a heaping tablespoon of dough, roll into a ball. Slightly flatten the ball and press the top of the dough into crushed candy cane bits. Repeat with remaining dough and place on prepared cookie sheet 1 1/2 inches apart.
    6. Bake 10-12 minutes, until edges are firm and the center is still soft. Let cool on the cookie sheets 5-10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to one week.

    Enjoy.
    Sarian

    ReplyDelete
  18. I luv to bake especially for Christmas holiday. There is nothing that shouts Christmas like peppermint and chocolate. Here is a recipes for all the chocolate lovers out there.

    Double Chocolate Chip Peppermint Cookies
    Ingredients:
    1 1/4 cups (156 g) all-purpose flour
    1/3 cup (33 g) unsweetened cocoa powder
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon instant espresso (optional)
    1/4 teaspoon coarse salt
    1/2 cup (113 g or 1 stick) cold, unsalted butter, cubed
    3/4 cup (150 g) sugar
    1 large egg
    1/4 teaspoon peppermint extract
    1 cup semi-sweet chocolate chips
    12 mini candy canes (or three regular sized candy canes), crushed
    Directions:
    Preheat the oven to 350° F and line cookie sheets with parchment paper.
    In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, espresso and salt. Set aside.
    In the bowl with a stand mixer (or using a hand mixer), combine the butter and sugar. Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg and peppermint extract. Beat until combined, 1 minute. Scraping down the side of the bowl as needed.
    With the mixer on low, slowly add the flour mixture and stir until just incorporated. Stir in the chocolate chips.
    Scoop a heaping tablespoon of dough, roll into a ball. Slightly flatten the ball and press the top of the dough into crushed candy cane bits. Repeat with remaining dough and place on prepared cookie sheet 1 1/2 inches apart.
    Bake 10-12 minutes, until edges are firm and the center is still soft. Let cool on the cookie sheets 5-10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to one week.
    Enjoy
    Sarian

    ReplyDelete
  19. This comment has been removed by a blog administrator.

    ReplyDelete
  20. Mulled Wine


    1 bottle red wine
    1 bottle apple cider
    ¼ c honey
    ¼ c brandy
    4 cloves
    2 black peppercorns
    1 Tbs crystallized ginger
    2 cinnamon sticks
    ½ orange, sliced thin
    ½ lemon, sliced thin

    Combine in a wide saucepan and heat over medium to warming temperature. So, so good, especially in cold weather.

    ReplyDelete
  21. WOW. I have to say that these recipes, from the Cranachan (which I've read about for years) to the Mulled Wine (which is such a part of the holiday season) ARE WONDERFUL.

    And I love the fact that so many of you offered a recipe even if you couldn't take part in the drawing.

    So once again, I'm doubling the prize winners.

    My winners are Karen and Julie Bouchard.

    Karen and Julie, please let me know your mailing addresses as soon as possible so we can get these ordered and on their way!

    ReplyDelete
  22. This, made with rum instead of coffee in the cake and with rum added to the frosting as well. :D

    http://www.yammiesnoshery.com/2012/12/fudge-mountain-cake.html

    ReplyDelete
  23. I love Buche de Noel. It's not difficult to make, but it does take some time.

    ReplyDelete
  24. I want to share my favourite Christmas recipe, is Roscón de Reyes, you can take a look over her:
    http://www.spanish-food.org/desserts-roscon-de-reyes.html
    It's really yummy and fun to have it on Epiphany :)

    ReplyDelete