Bûche de Noël

Chocolate Truffle Bûche de Noël

Makes a 13" log, about 8 to 10 servings

Cake
•Yolks from 6 large eggs
•¾ cup sugar, divided
•Whites from 5 large eggs
•½ cup cocoa powder

Rum Syrup
•¼ cup water
•1⁄3 cup sugar
•1⁄8 tsp. vanilla extract
•1 T dark rum

Chocolate Ganache
•Yolks from 5 large eggs
•½ cup plus 1 T sugar
•½ cup milk
•½ cup plus 2 T heavy cream
•9 oz. dark bittersweet chocolate, chopped
•2½ T cocoa powder
•½ cup hot water

Special equipment: 13" x 18" rimmed baking pan, instant-read thermometer

Directions

For the Cake:
Preheat oven to 375°F. Spray a 13" x 18" rimmed baking pan with nonstick spray and line with parchment paper. Using the whisk attachment, beat the egg yolks with 6 T of the sugar at high speed until the mixture is pale and fluffy, about 3 minutes; transfer to a large bowl. In a separate bowl, beat egg whites at high speed until soft peaks form. Gradually add the remaining 6 T of sugar and continue beating until the whites are stiff and glossy. Using a rubber spatula, stir one fourth of the beaten whites into the yolk mixture, then fold in the remaining whites until no streaks remain. Sift the cocoa over the batter and fold gently until fully incorporated. Spread the batter evenly on the prepared baking sheet. Bake for 10 to 15 minutes, rotating the pan halfway through, until the cake feels springy and dry. Transfer cake and parchment paper to a rack and let cool.

For the Rum Syrup:
In a small saucepan, combine the water, sugar, and vanilla, and simmer until sugar is dissolved. Remove from the heat and stir in the rum. Let cool.

For the Chocolate Ganache:
In a heatproof bowl, whisk egg yolks with sugar until smooth. In a medium saucepan over medium-low heat, combine the milk and cream and bring to a simmer. While whisking the eggs constantly, pour in the hot-milk mixture in a slow stream. Transfer back to the saucepan and place over low heat. Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon, but does not simmer (185°F on the thermometer). Pour the cream mixture over the chocolate in a separate heatproof bowl and stir until chocolate is melted, making a ganache. In a small bowl, stir the cocoa powder into the hot water until dissolved and then stir into the ganache. Transfer ganache to the refrigerator to set, about 2 hours.

To Assemble:
Transfer the cake (with parchment paper) to a flat surface and brush rum syrup evenly over top, allowing it to absorb. Spread half of the ganache evenly on the cake. Begin rolling cake to form a 13"-long log, pulling away the parchment paper as you roll. When cake is rolled up, place it on top of the paper, seam-side down. Fold the paper over the log with the ends facing you. Place a ruler or rimless baking sheet flush against the parchment and gently push forward against the cake to tighten the roll. Remove parchment and frost cake with the remaining ganache. Refrigerate. If desired, garnish the cake with cocoa powder, chocolate shavings, and meringue kisses.

Red Velvet Pancakes

Red velvet cake is a classic Southern treat. These red velvet pancakes channel the brilliant red hue and the light chocolate flavor of the cake. A cream cheese glaze goes well as it typically finishes the cake or drizzle pure maple syrup to control the sweetness. They're the perfect indulgence for a special Christmas breakfast or brunch.

Yield: 4 servings (3 pancakes each)

Ingredients:

• 1 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 tablespoon cocoa powder
• 1 teaspoon ground cinnamon
  
• 1 teaspoon salt
• 2 eggs
• 1/4 cup milk
• 8 ounces buttermilk
• 4 tablespoons butter, melted and cooled slightly
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 2 teaspoons red liquid food coloring, adjust to desired redness
  
• Extra butter or nonstick cooking spray
  

Sweet Cream Cheese Glaze

• 16 ounces cream cheese
• ½ tsp lemon juice
• 2 cups confectioners' sugar
• 1/ 2 cup ricotta
• 1 tsp vanilla extract
• 1 Tbsp Kahlua

In a bowl whip cream cheese (soft) and ricotta until smooth. Add remaining ingredients and mix smooth. Add a scoop between each pancake and on top of the Red Velvet Pancakes! Sprinkle with powdered sugar and enjoy!

Preparation:

1. Preheat a griddle to medium-high heat if using an electric griddle set at slightly under 325 degrees. In a bowl, use a whisk to combine the flour, sugar, baking powder, cocoa powder, ground cinnamon and salt. Set aside.

2. In a separate bowl, whisk the eggs, then add the milk, buttermilk, vanilla extract, white vinegar and food coloring, whisking to combine completely. Stir the dry ingredients into the wet ingredients, stirring just until combined. Fold in butter. Do not over mix.

3. Brush a little butter or spray nonstick cooking spray on the hot griddle, wipe up any excess with a paper towel and spoon batter into the desired sized pancakes. Cook until bubbles form in the batter, the edges are dry and the underside is lightly brown, about 5 minutes, then flip over and cook the other side 1 to 2 minutes more. Repeat as needed until all of the batter is used.

Butter Cookies for Holiday Decorating

The secret's in the cream cheese...

Glazed Butter Cookies

(The New Best Recipe Cookbook by the editors of Cook's Illustrated)

Makes about 38 cookies











BUTTER COOKIE DOUGH

Ingredients:

2 1/2 c unbleached all-purpose flour
3/4 c superfine sugar (see note)
1/4 tsp salt
16 Tbsp (2 sticks) unsalted butter, softened but still cool, cut into 16 pieces
2 tsp pure vanilla extract
2 Tsp cream cheese, room temperature
*processing granulated sugar in a food processor for 30 seconds produces superfine sugar

GLAZE
1 Tsp cream cheese, room temperature
2-3 Tsp milk
1 1/2 c confectioners sugar

1. For the cookies: Using an electric mixer, combine flour, sugar, and salt at low speed until combined, about 5 seconds. With the mixer running on low, add the butter one piece at a time; continue to mix until the mixture looks crumbly & slightly wet. Add vanilla and cream cheese and mix on low until large clumps form, about 30 seconds.


2. Knead the dough by hand in the bowl to form a large, cohesive mass. Divide the dough in 1/2, patting each half into a 4in. disc. Wrap discs in plastic wrap and refrigerate until they begin to firm up, 20-30 min. (The discs can be refrigerated for up to 3 days or frozen up to 2 weeks; defrost in refrigerator before using).


3. Adjust oven rack to the middle position; heat oven to 375 degrees. Roll out 1 dough disk to 1/8in thick. Cut into desired shapes using cookie cutters and place cookies on baking sheet 1 1/2 in apart. Bake until light golden brown, about 10 minutes. Cool the cookies to room temperature on a wire rack. (pull cookies 1-2 min early for softer cookies)


4. For the glaze: Whisk cream cheese and 2 Tsp milk in a medium bowl until combined and no lumps remain. Whisk in the confectioners sugar until smooth, adding the remaining milk as needed until the glaze is thin enough to spread easily. Drizzle a scant teaspoon of glaze onto each cooled cookie, or spread it on with the back of a spoon. (I used a shortcut - Pillsbury icing - for the cookies in the photo above).

 Easy Baked Tofu

A great vegetarian addition to salads or saucy dishes

Serves 4

Use this homemade baked tofu in any recipe that calls for baked tofu. Toss it with your favorite spices or herbs before or after baking, if you like.

Ingredients

1 (14-ounce) package firm tofu, drained
Natural cooking spray

 

 

Method

Wrap tofu snugly in 4 or 5 layers of paper towels and arrange on a plate. Cover with a second plate and balance a heavy can or two on top to weigh down the plate and press down on the tofu; set aside to let drain for 30 minutes. Remove and discard paper towels, then replace with dry paper towels and repeat process a second time.

Preheat oven to 400°F. Cut tofu into (1-inch) cubes and arrange them in a single layer on a large parchment paper-lined baking sheet. Lightly spray tofu all over with cooking spray and bake, flipping halfway through, until golden brown and just crisp, about 40 minutes total. 

 

Recipe originally published by www.wholefoodsmarket.com

**I used this tofu recipe as a vegetarian variation of theThai Masaman Curry recipe, shared with us by Chantana. It's hearty, crispy, low-fat, and soaks up the spicy sauce like a sponge!