Hansel and Gretel is one of the operas at the Met this season, and it is advertised with an enormous illustration of two children clad in shabby, drab clothing, a black-robed witch looming tall and ominous before them. In this season of intense baking, gluttony impels me to imagine that wicked old hag's edible house, hidden deep in a thick forest.
'buche de noel' on Serious Eats
A traditional Christmas cake roll, frosted with chocolate icing and filled with salted caramel filling.
For the French and folks who hail from Francophile countries like Canada and Belgium, no food is more nostalgic or manditory around the holidays than a Bûche de Noël.
Making a traditional Bûche de Noël is a lengthy project that requires time and planning. you'll want to make many of the components in advance so they have time to chill: the mushroom meringues, soaker, compote, and pastry cream keep for up to 2 days before use.
Mushroom meringues are usually associated with the traditional French dessert Bûche de Noël, but I like to make them on their own as a creative, delicious, and gluten-free addition to cookie plates during the holidays. This recipe comes from Maida Heatter's Book of Great Desserts.
[Photo: Kathy Chan] Holiday cheer for one. I am smitten with Ceci-Cela's single serving Bûche de Noël ($6), in a trio of flavors: Chocolate, Strawberry and Grand Marnier. Bûche de Noëls are also sold in full-sized logs, but why...