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Does bûche de Noël need to be refrigerated?
Does a Bûche de Noël Need to be Refrigerated? Whether or not a yule log needs to be refrigerated depends on the filling. If filled with mousse, it definitely needs to be refrigerated and not left out at room temperature for over 2 hours.
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What is the tradition of bûche de Noël?
Christmas is upon us and ‘tis the season for decadence! France is a country known for romance, pastries and ideal luxury. During the holidays, the French spare no effort when it comes to their Noël festivities. A traditional French dessert, known as the Bûche de Noël is often served following an abundant Christmas feast.
This delicacy is made of a light sponge cake, rolled and covered in chocolate or coffee buttercream. The cake is then textured to resemble bark, as an evocation of the ancient tradition of burning the Yule Log. This Christmas tradition was the act of burning a rather enormous and very dense log in the hearth of every home.
It was meant to symbolize a new beginning for a new year and any misfortunes were burned in the flame. The Yule Log was never allowed to burn completely and the remaining pieces were then brought into the house to bring the family good luck and prosperity.
- The log was specially selected for the occasion, originally to mark the winter solstice, and carried in the main room to provide maximum lasting and reassuring warmth.
- The ceremony was celebrated by gathering friends and family together to enjoy dinner, dancing and singing.
- It must have been quite the event! The tradition has since moved from the hearth to the table, yet the adaptation is still just as celebratory; now finding the Bûche de Noël in every French home.
Many variations of this cake have been created, including some that are not cakes at all but made of sorbet, ice cream or elaborate confections and offer a multitude of flavor combinations. If you are feeling adventurous and want to make the Bûche de Noël for your Christmas celebration, below is one version of this traditional French dessert by The Bonne Femme Cookbook,
If you’re not a baker, fear not! Your local bakery may carry the Bûche de Noël or Yule Log for your upcoming festivities. *Just keep in mind that you may need to put your order in now, as bakeries are so busy this time of year! Whichever dessert you decide to serve on Christmas, consider the final presentation.
Serve the Bûche de Noël to guests on our luxurious Marble Large Paddle (shown below). 
For an extra special festive touch, don our Noel Apron and adorn your table with a Christmas tablecloth or napkin, With an array of finely detailed Christmas decorations, the Noel Collection is simply perfect for any Christmas celebration! 
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What does the French dessert bûche de Noël represent?
If you’ve been lucky enough to find yourself in Paris in December, you’ll have likely admired the sparkling window displays, and might have delighted over a curious-looking cake featuring in those of the city’s pâtisseries, 
The Bûche de Noël — or, Christmas Log — is said to date back to around 1870, when a Parisian pastry maker was inspired by the Christmas eve ritual of burning a log in the fire (a tradition that can in turn be traced back to the winter solstice rituals of ancient Celts). 
These days, the competition among Parisian pâtissiers to come up with the most inspired bûche is fierce. Creativity is such that many logs are only so in name; these Christmas bûches are all sorts of flights of gastronomic fancy, such as fairytale-like horses and carriages, or storybook mountain chalets, or macaron-laden Ferris wheels 
La Bûche Agapé from Le Royal Monceau But you can still find many logs that take you right back to the origins of this wonderful Parisian tradition.
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What does bûche de Noël taste like?
Flavor: My Bûche De Noël includes a light cocoa cake, cocoa hazelnut whipped cream spiked with Frangelico (can definitely skip the booze if you want), and is topped with smooth chocolate ganache. Since ganache is incredibly rich, the other elements have lighter cocoa flavors.
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How long will a bûche de Noël keep?
How long will a yule log cake keep – Your Buche de Noel should keep for up to 3 days in the fridge. Remember it is filled with fresh cream so won’t be good kept for longer than this. Looking for more fun festive bakes? Then check these out before you go; Candy cane Christmas cookies Vegetarian mince pies with assorted fillings Kourabiethes (Greek Christmas cookies) Christmas cake cookies Last-minute Christmas cake Gluten-free Christmas cookies Super easy Christmas cake Super easy Christmas baklava Or check out my whole Christmas section for lots of great festive inspiration! Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers.
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How long will Yule log last in fridge?
Cook’s tips – For best results use a good-quality plain chocolate with approximately 72% cocoa solids, such as Waitrose Continental Plain Chocolate or Green & Black’s Organic Cooking Chocolate. Take the eggs out of the fridge an hour before using as they whisk to a greater volume at room temperature.
Don’t be tempted to rush the whisking process as the cake will collapse in the oven if the mixture is too thin. The chocolate can be melted in the microwave in paragraph 4 of the instructions. Break into squares and place in a heatproof bowl. Heat on medium for 1 minute, then stir gently and heat for a further 30-60 seconds until melted.
The yule log will keep well for up to 3 days in the fridge, loosely covered with foil. It can also be frozen for up to 1 month. Open freeze until firm, then wrap in foil or place in an airtight container. Allow to defrost overnight in the fridge. Swiss roll tins vary in size.
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What do the French call the meal they eat on Christmas Eve?
As a French food writer and passionate French home cook, one of the questions I get asked the most is what does a typical French meal look like? And since the Holidays are upon us, I wanted to share with you today the rituals and courses of a traditional French Christmas menu.
Facts about the French Christmas Feast First Course: Small bites and Bubbles Second Course: Starters and Soups Third Course: Main Courses Fourth Course: Cheese and Salad Fifth Course: Desserts Sixth Course: Cookies and Treats
In France, the main celebratory Christmas meal is enjoyed on Christmas Eve (December 24th) – not Christmas Day. It is in fact called ” Le Réveillon ” – which translates to the idea of staying up all night for the arrival of the “Père Noël” (Santa Claus).
The Christmas Eve meal usually begins around 8pm and stretches until well after midnight. A French Christmas really is about the food – and less about decorations and gifts. Of course, French people do buy and decorate a Christmas tree, add a few festive garlands or wreaths inside their house and exchange gifts at midnight.
But we don’t really put as much effort into it as you often see in North America. Instead, the French will go all-out for the food. We start to think and prepare weeks ahead about which table set up they will use and what they will serve on the menu. And for the latter, the French aren’t afraid to splurge at Christmas to buy good-quality products (ie.
- Foie gras, smoked salmon, cheeses, Champagne, etc.) to feed their guests and create great memories around the table.
- A typical French Christmas is homecooked, but not always or not entirely.
- French people do love to cook in general and will happily spend a whole day in the kitchen to prepare a Christmas feast for their friends and family.
But purchasing pre-made or frozen starters or small bites is completely acceptable. Picard, a frozen food chain, is highly popular in France and many people turn to them for a little help when hosting. If you are familiar with French food culture, you likely already know the importance of the French “Apéro” (short for apéritif).
- This pre-dinner tradition of small bites and drinks is a cherished moment of the day, when people first gather – and Christmas dinner is no exception to this tradition.
- On Christmas Eve, Champagne is often served to “cheers” (“Santé!” in French) and kick start the festivities.
- Ir Royale (crème de cassis topped with champagne) or Kir Breton in my home region of Brittany (crème de cassis topped with cider) are also very popular.
Kids are often served apple juice or ” Champomy ” – a popular French brand of non-alcoholic champagne made for kids. Typical small bites served during the Apéro include smoked salmon served on blinis (fun fact: the French love blinis!), Prunes wrapped in bacon, Gougères (baked cheese puffs), Gruyère Cheese Twists and Rillettes of all kinds (pork, salmon or sardines ).
- Vérrines, which are l ayered dips served in small thick-wall glasses) are also mainstays.
- So are canapés, consisting of small slices of bread or puff pastry topped with some savory food (charcuteries, cheeses, etc).
- French Apéro bites are very small (one-bite) and meant to whet your appetite.
- French Holiday Small Bites After the Apéro, which is often enjoyed in the living room, guests relocate to the dining room and sit around the table to officially start their meal.
Without any doubt, Foie gras is by far the most served starter over Christmas. It often comes to the table in slices and guests enjoy it over toasts of baguette or Pain d’épices (Classic French Spiced Bread). A good French etiquette to know is that you shouldn’t spread the foie gras, but instead place it gently on the toast.
Foie gras is sometimes accompanied by Winter fruit preserves (such as fig or persimmon) but most people like to eat it as is. Escargots with Persillade Butter, Pâté en Croûte and Chestnut Soup are also staples. For those living along the coastlines, like in Brittany where I grew up, oysters, langoustines and scallops are very popular.
Against clichés, caviar and lobster aren’t mainstays and are reserved for wealthy families. Just like turkey is to Thanksgiving, a French Christmas main dish is almost always a large roasted “dinde” (turkey). A French Christmas turkey is traditionally made with a chestnut stuffing, and served with roasted potatoes, chestnuts and sometimes cooked apples around it.
You can also find side dishes including Gratin Dauphinois and Green Beans Almondine, The beloved gravy boat is also here, but you won’t find any cranberry sauce. For smaller tables, a “chapon” (capon), “caille” (quail) or “poularde” (fattened hen) are the common choices. While poultry is by far the most traditional French main, some regions adopt other traditions.
In the Alsace region of eastern France, a “oie” (goose) is often served for Christmas. In Périgord (the current Dordogne department) locals enjoy duck, and a roasted ham is served in the French Antilles. Some families also prefer braised rabbit with prunes.
- A large cheese platter served before dessert is a must during any French dinner, and Christmas is no exception.
- The cheese platter served over Christmas isn’t much different than for other occasions, although people do splurge a bit more to offer several cheese varieties.
- If you are interested, I have an Instagram reel with suggestions on how to build a classic French cheese board.
Cheese platters in France, even for Christmas, aren’t usually spruced up with dried fruits, nuts or grapes. Cheeses are served as is and enjoyed with slices of baguette, country bread or pain d’épices, The cheese course is often served along a very simple lettuce or frisée salad tossed in a classic French vinaigrette,
Finally, a French Christmas dinner wouldn’t be complete without a traditional Bûche de Noël, This wooden log look-a-like cake, traditionally made of a rolled-up Génoise cake frosted with Chocolate buttercream, is part of the official conclusion to a Christmas feast. A holiday ritual no one will pass on – even with an overfilled belly.
You can read more about the festive origins of this dessert in this previous post, Here again, not every French has the skills or time to pull off a French Bûche de Noël in their own kitchen. But with all the great bakeries around every street corner in France, most people actually go to their “boulangerie” (bakery) a few days prior to Christmas Eve and order a Bûche that they will pick up the day of.
- Aside from the quintessential Bûche de Noël, every region have adopted their own desserts to wrap up the Christmas meal.
- In Provence, the Christmas meal often ends with the ” thirteen desserts “, representing the Twelve Apostles and the Messiah.
- The dessert selections can vary but often include an assortment of fresh, dried and candied fruits, nuts, nougats and a “Pompe à l’Huile” (sweet olive oil bread: you can find this recipe in my cookbook !).
In Alsace, ” bredeles ” (Christmas cookies) and Kougelhopf are highly popular. In Northern France, people enjoy ” Merveilleux ” (Meringue and Chocolate Cream Sandwich Pastries) and in Catalogne, ” Bras de Gitan ” rolled cake and so on. After dessert, you will often find a few cookies, a box of chocolates, chocolate truffles and/or a bowl of clementines or lychees lingering on the table for guests to pick at throughout the rest of the night.
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What cake do the French eat at the Epiphany?
In January, most bakeries in France will have this in their window: galette des rois, the traditional dessert for Epiphany. This simple tart is easy to make at home, with crisp puff pastry and a delicious almond filling. You’ll want to enjoy it more than once a year. 
This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page. I’ve yet to be in France for Epiphany, but I remember it well in Spain. Some friends said it was in many ways bigger than Christmas itself, with street processions, cake and gifts for kids.
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What traditional cake is eaten on the 6th of January in France?
6th January : The Galette Des Rois, A Very French Tradition Created: Thursday, 05 January 2017 Written by Super User 
The galette des rois is a cake traditionally shared at Epiphany, on 6 January. It celebrates the arrival of the Three Wise Men in Bethlehem.Composed of a puff pastry cake, with a small charm, the fève, hidden inside, it is usually filled with frangipane, a cream made from sweet almonds, butter, eggs and sugar. 
The season of the galette des rois begins on Twelfth Night and ends on Shrove Tuesday. Celebrated on 6 January, Epiphany corresponds to the moment when the baby Jesus is presented to the Three Wise Men, Melchior, Caspar and Balthazar, who have arrived from the three continents, Asia, Africa and Europe, to give their gifts.
Like many Christian festivals, the date of Epiphany corresponds to what was originally a pagan festival. In the past, the Romans celebrated Saturnalia, the festival of the winter solstice, at which a king or queen was chosen for one day, by means of a white or black bean hidden in a cake. The galette is not the exclusive preserve of the top names.
You will find them in every bakery in France. Craftsmen make them with acknowledged skill, to the greatest pleasure of the sweet-toothed.Every year, during the traditional reception at the Elysée Palace, an enormous galette (measuring 1.2 m across for 150 people) is made for the President of the French Republic. 
: 6th January : The Galette Des Rois, A Very French Tradition
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What does BuChE stand for?
Butyrylcholinesterase (also known as pseudocholinesterase, plasma cholinesterase, BCHE, or BuChE) is a nonspecific cholinesterase enzyme that hydrolyzes many different choline esters, From: Medicinal Plant Research in Africa, 2013
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Why do we eat log cake during Christmas?
Why do we eat log cake a.k.a Yule log during Christmas? Before the medieval era, in winter, families would gather around the fireplace and burn huge decorated logs that were anointed with wine & salt. The ashes were used to ward off evil spirits and said to have medical benefits.
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What cake is eaten at New Years in France?
The Galette des Rois or the King’s Cake is traditionally eaten on the 6th January each year to celebrate the Kings visiting baby Jesus. The Galette des Rois comes from the Roman tradition where the Romans would choose a slave to be King for the day. The cake was baked with a lucky charm inside.
- During the banquet, the cake would be divided into the number of people present and the person receiving the lucky charm would be the king.
- The slave who was chosen to be King for the day would be allowed to give orders to his master and others but at the end of the day, he would return to servant life.
To ensure the fair distribution of the parts, the youngest person would sit under the table and name the person who should receive each slice. The tradition has continued until today and still remains a popular tradition in France. The cake is cut into the number of people present plus one.
The tradition is that the extra slice was given to the first poor passer-by. As in Roman times, the youngest person is supposed to sit under the table and say who gets which slice to ensure the fair distribution of the slices of cake. Originally the lucky charm was a bean, nowadays it is a porcelain or a plastic trinket.
The person who receives the slice of cake with the lucky charm in becomes the ‘king’ or ‘queen’ and boulangeries sell the cake with a golden cardboard crown for the king/queen to wear. The important tradition remains the sharing of a moment and eating something tasty with friends and family.
December 6th, 2022 News
What is the most popular Christmas dessert?
Spread Holiday Cheer With 14 Festive Christmas Desserts
Every British celebration needs a, While this recipe has a lot of ingredients, it can also be made well in advance of the holiday rush (up to a month) to allow the rich flavors to develop. is an luscious, indulgent, boozy that has long been a favorite at Christmas time. Slices of cake are soaked in sherry, then layered with fruit, custard, jelly, and whipped cream. The Spruce / Diana Rattray is an incredible Christmas dessert. With cake, ice cream, and a light topping, what’s not to love? This versatile recipe makes one large cake, or several small, individual desserts. Here’s another entertaining trick: you can do like the professionals and torch the meringue tableside. British Sticky Toffee Pudding. Diana Miller / Getty Images is a must-bake Christmas dessert in Britain—it’s even one of Harry Potter’s favorites in the books! Dark, moist, date-filled cake is drenched in thick toffee sauce for an ultra-decadent treat. Make it a few days in advance so the sauce soaks in for a super rich and sticky experience. Continue to 5 of 14 below. What would the Christmas holidays be without a cookie jar full of gingerbread men? This recipe produces soft, warmly-spiced cookies that kids will gobble right up. Making these can be fun for the whole family—have the children help you cut and decorate them. The Spruce / Diana Rattray If you love eggnog, you’ll adore these eggnog cookies. This easy-to-make recipe is ready in about 30 minutes, making it a perfect for tree trimming parties or surprise holiday guests. Rich, dense, boozy are a classic Christmas candy that’s sure to become one of your favorites as soon as you try them. They’re a wonderful post-dinner treat or a sweet make-ahead holiday gift. is a tall, beautiful, dome-shaped cake that originated in Italy and has become popular around the world. Light and airy in texture with a rich and buttery taste, it’s not the simplest wintertime dessert to make, but it certainly is impressive—and great for giving—when you’re feeling ambitious. Continue to 9 of 14 below. The Spruce / Ulyana Verbytska is a fabulous Christmas confection that comes from Germany. Filled with and fruit, and finished in a jammy glaze, the sweet bread is typically made only for the holidays, but it’s so good, you may want to enjoy it at other times of year. Annabelle Breakey / Photodisc / Getty Images always make us think of Christmas with their rich buttery taste. This recipe makes enough cookies to enjoy at home and share with friends. The Spruce / Ulyana Verbytska are a classic holiday candy popularized in poems and, famously, in the “Nutcracker” ballet. Roll up a batch of the delightfully fruity and nutty confections for your traditional Christmas celebration. A traditional dessert spread just wouldn’t be complete without a This classic Christmas cake is rich and decadent and will surely delight everyone at dinner. Continue to 13 of 14 below. The Spruce / Cara Cormack is no doubt better when you make it from scratch! Loaded with fruit and spices, plus and orange juice rounding out the flavor, you’ll be surprised by how delicious this tastes. The Spruce / Cara Cormack This top-rated is filled with an irresistible cream cheese filling. It’s a very popular holiday cake and one small bite will prove why. Make two and keep individual slices wrapped for serving when friends and family stop by during the holidays.
: Spread Holiday Cheer With 14 Festive Christmas Desserts
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What do you drink with bûche de Noël?
Cheese & Dessert – No French feast would be complete without a cheese course which usually comes between the main course and dessert. Most French go to their trusted cheese vendors at their local market or fromagerie to ensure their choices are ripe and ready to be enjoyed.
- Start easy with a creamy cow’s milk Vacherin, Brie de Meaux or Camembert before progressing to harder Comté or Cantal cheeses.
- Complete your cheese board with a tangy goat’s milk Tomme de Chèvre and a piquant blue like Roquefort or Bleu d’Auvergne.
- Here the choice of wine all comes down to personal preference.
Pick a Beaujolais cru or Languedoc red to go with the hard cheeses, a decadent Champagne or delicious Chateau Haut Calens red for the creamier cheeses, or try the classic sweet-salty combo of Sauternes and blue cheese. After that button-popping meal, most French people like to enjoy a lighter dessert.
- A popular option is bûche de Noël: a chocolate sponge cake shaped and decorated to look like an actual Yule log.
- This sweet treat should be paired with a wine that is even sweeter, so great choices are a glass of Champagne or even a chilled Cointreau on the rocks.
- In Provence, the end of the Christmas feast is marked by the custom of Les Treize or the 13 desserts which are meant to represent Jesus and the 12 disciples.
Although it may seem impossible after all that eating, every person has to taste each of the desserts to guarantee good luck for the coming year! Fortunately, these sweets usually include dried figs, walnuts, and candied fruits which don’t require much space.
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How do I keep my Yule log from cracking?
You’re not actually frosting and finishing the cake yet, but just getting it to hold the shape of a roll. Just cover the hot cake with a clean dish towel and then gently roll it into a log. The cloth will prevent the cake from sticking to itself and will also absorb some of the moisture coming from the cooling roll.
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Does a Yule log cake need to be refrigerated?
How far ahead can I decorate my yule log? – Just like frosting, the ganache used in a classic yule log will keep it from drying out, so you can decorate and leave at room temperature for one to two days, If your kitchen is on the warm side, refrigerate uncovered, then let sit at room temperature for about an hour before serving. doxies48
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How long can we keep log cake in fridge?
When properly stored, cakes keep well in the kitchen cupboard, fridge or freezer, but how well they keep will depend on a number of factors. Here are a few things to remember when saving your cakes for another day. – Serving your cakes We think fresh baking tastes best, so we recommend eating your cakes within 24 hours of making them.
- Cakes are perishable and should be eaten as soon as possible if they contain wet ingredients like fresh fruit, fruit compotes or fresh dairy like cream, cream cheese, mascarpone or custard.
- Cover your sponges We cover our sponges completely with frosting as this helps to keep sponges from losing moisture.
If you have piped frosting onto your cake or left sponge exposed, this is more likely to go dry in storage. Wrapping your cakes Always wrap sponges, cupcakes or cake slices well in cling film. This is to create a protective barrier and to prevent them from drying out. 
Refrigerating your cakes Kept in the fridge, cake with buttercream or ganache topping will last for 3-4 days. If the cake has custard, cream, cream cheese or fresh fruit it will last 1-2 days at most. If your cake has cream cheese frosting, we don’t recommend this is kept at room temperature, refrigerate for 1-2 days at most and then allow to come up to room temperature before serving.
Fruit cakes encased in marzipan and icing will last much longer. Avoid refrigerating cakes with sugarpaste, fondant or food colouring as colours can bleed. Freezing your cakes Cakes freeze very well for up to 4 months. It’s best to wrap the sponges separately and to put the frosting in an airtight container before freezing.
For cake that is already frosted, wrap well in cling film, either whole or by the slice, and place in an airtight plastic container or airtight resealable bag. This will prevent it from absorbing flavours from the freezer. You can also wrap a foil layer around the cling film to protect the cakes.
- Make sure there is plenty of space on your freezer shelf so that the cakes aren’t squished.
- We don’t recommend freezing meringue or cream-based icings as these can spoil.
- Defrosting your cakes Take your cakes out of the freezer and allow to defrost completely before serving.
- Take your frosting out of the freezer and add a splash of milk and whip for a few minutes once defrosted to make the frosting fluffy and spreadable.
If you wish to level your sponges before layering, this should be done after the sponges have defrosted with a serrated knife. Learn how to frost a layer cake with our video, Sunlight Keep your cakes out of direct sunlight as this can both melt the frosting and discolour your icing if it is coloured. 
Temperature Keep your cakes cool or at room temperature. Heat will cause frosting to melt and slide and it dries out the sponge. In summer, or if your kitchen is very warm, it is better to refrigerate your cakes and then allow to come up to room temperature if you plan to serve them at a later time.
- Soggy bottoms Humidity either from the environment or from the warm cakes as they cool can lead to peeling cupcake cases or soggy sponges.
- Allow cakes to cool completely on a wire cooling rack before frosting and storing to allow moisture to evaporate first.
- T est your batch If baking in advance for a big occasion, we recommend batch testing your cake ahead of the event for freezing suitability.
A good trick is to test half when the cake is fresh so you have a guide for how the cake should taste and then freeze or refrigerate the second half to test how it will fare. This is also an excuse for double the cake! 
Freezing cookies Cookie dough freezes perfectly for up to 4 months or will keep in the fridge for up to 2 days. You can throw the whole dough ball in the freezer wrapped well in cling film or, to make life easier, roll it into a log and wrap well with cling film before freezing.
- Slice with a hot knife into rounds straight from the freezer before baking.
- Increase your baking time by a few extra minutes and keep an eye on it to compensate for the lower temperature of the dough.
- Storing cookies Place squares of greaseproof paper between the cookies and keep in an airtight container.
You can always refresh cookies by sprinkling with a few drops of water and placing in a hot oven for a few minutes to restore their chewiness. Rescue stale cake If your cake has gone stale, all is not lost. Whizz the sponge up in a food processor and sprinkle as crumb decorations on a fresh batch, stir up with frosting and roll into balls chilled and dipped in chocolate to make cake pops or crumble over ice cream (one of our favourite cheeky ways to enjoy leftover Red Velvet).
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What happens if the Yule log goes out?
The History of the Yule Log on whychristmas?com The custom of burning the Yule Log goes back to, and before, medieval times. It was originally a Nordic tradition. Yule is the name of the old Winter Solstice festivals in Scandinavia and other parts of northern Europe, such as,
The Yule Log was originally an entire tree, that was carefully chosen and brought into the house with great ceremony. The largest end of the log would be placed into the fire hearth while the rest of the tree stuck out into the room! The log would be lit from the remains of the previous year’s log which had been carefully stored away and slowly fed into the fire through the,
It was considered important that the re-lighting process was carried out by someone with clean hands. Nowadays, of course, most people have central heating so it is very difficult to burn a tree! In Provence (in ), it is traditional that the whole family helps to cut the log down and that a little bit is burnt each night.
If any of the log is left after Twelfth Night, it is kept safe in the house until the next Christmas to protect against lightning! In some parts of The Netherlands, this was also done, but the log had to be stored under a bed! In some eastern European countries, the log was cut down on Christmas Eve morning and lit that evening.
In Cornwall (in the ), the log is called ‘The Mock’. The log is dried out and then the bark is taken off it before it comes into the house to be burnt. Also in the UK, barrel makers (or Coopers as barrel makers were traditionally called) gave their customers old logs that they could not use for making barrels for Yule logs.
(My surname is Cooper, but I don’t make barrels! My Great Grandfather did own a walking stick factory though!) The custom of the Yule Log spread all over Europe and different kinds of wood are used in different countries. In England, Oak is traditional; in Scotland, it is Birch; while in France, it’s Cherry.
Also, in France, the log is sprinkled with wine, before it is burnt, so that it smells nice when it is lit. In Devon and Somerset in the UK, some people have a very large bunch of Ash twigs instead of the log. This comes from a local legend that Joseph, Mary and Jesus were very cold when the shepherds found them on Christmas Night.
Potassium Nitrate = Violet Barium Nitrate = Apple Green Borax = Vivid Green Copper Sulphate = Blue Table Salt = Bright Yellow
This sounds very dangerous, so please only try this out with some adult supervision!! The ashes of Yule logs were meant to be very good for plants. This is true, because the ash from burnt wood contains a lot of ‘potash’, which helps plant flowers. But if you throw the ashes out on Christmas day it was supposedly very unlucky! A Chocolate Yule Log or ‘Bûche de Noël’ is now a popular Christmas dessert or pudding.
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What night do you burn the Yule log?
What Is the Original Yule Log Tradition? – The use of the term “log” is a bit of an understatement. When burning Yule logs, most families used a tree and first placed the wider end of the trunk into the fireplace. During the 12 days of Christmas, the Yule log would continue to burn as families moved the tree further into the fire.
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Does cinnamon cake need to be refrigerated?
How do I store this cinnamon roll cake? – The frosted cake can be stored in an air tight container in the fridge for up to 4 days. Cinnamon cake without the cream cheese glaze is safe to keep at room temperature in a sealed container for about 3 days.
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Do pastries with fruit need to be refrigerated?
If you’ve traveled to other countries, you may have noticed foods that we’re used to keeping in the refrigerator being left out. Like on the counter, even in warm temperatures. I was certainly concerned the first time that I saw my family store butter on the counter in their (hot) Greek village home.
I thought that it was because the refrigerator was small and not so powerful. Little did I know that they knew something I didn’t: Stored in a proper container, butter fares better at room temperature. And butter is not the only food. Here are 10 surprising foods that you don’t need to refrigerate. Just in time for summer, so you can keep from overloading your refrigerator without fear of your foods going bad.
Related: Gorgeous kitchen countertop storage ideas that blend function and design.1. Tomatoes We are coming up fast on tomato season, so it’s good to know that keeping your tomatoes on the counter is key to maximizing your tomato enjoyment. In fact, if there’s one single change you make as a result of reading this, it should be to stop refrigerating your tomatoes.
- Cold temperatures break down the sugars and acids that make tomatoes juicy and delicious, causing them to go mealy and bland.2.
- Basil Though herbs fall into two categories—hard (herbs with woody stems like rosemary and thyme) and soft (herbs with tender stems like cilantro and basil)—all of them should be stored in the refrigerator, except for basil.
Like all other soft herbs, the roots of basil should be trimmed and put into a glass of fresh water that’s changed every couple of days. But instead of keeping the glass in the refrigerator, basil should be stored on the counter to keep it’s delicate leaves fresh and fragrant.3.
Butter You can tell by now that this is my favorite food to keep at room temperature, because spreadable butter. That said, there are a few important caveats. First is that it’s important to know that the FDA officially recommends that butter be stored in the refrigerator. That said, they have also conceded that we can safely get away with storing butter at room temperature for a few days.
Having proper butter storage is key: I own and love this French butter dish that we found at Food52, and in temperatures lower than 70 degrees, it keeps butter good for up to 2 weeks. Otherwise, consider storing only a couple of days worth of butter on the counter and the rest in the refrigerator.4.
Soy sauce, fish sauce, and hot sauce Because of the salt and/or vinegar content in these sauces (depending on which one), they can last 2-3 years out of the refrigerator if kept in a cool, dark place. And, yes, we know that some bottles say, “Refrigerate after opening,” but even the Kikkoman website, for example, says that soy sauce will not spoil if left unrefrigerated.
That said, it also says that refrigeration will help maintain quality and flavor longer, which is something to keep in mind if you barely use it.5. Cakes and other baked goods With summer baking season coming up, it’s good to know that you can keep those birthday cakes, fruit pies, and other freshly baked treats on your counter—yes, even if they’ve been iced with frosting,
In fact, if the cake hasn’t been cut, the frosting acts as a seal, eliminating the need for a tight wrap and refrigeration. The rules for how to store baked goods varies depending on the type of baked good and whether or not it’s been cut into, so be sure to read our full guide on how to store baked goods to know exactly what can stay on the counter safely.6.
Bread While it’s true that refrigerating your bread will help keep it from getting moldy over time, it also dries bread out, which changes the texture. If you prefer your bread soft and flavorful, keep it on the counter. The key is to use it up within several days.
- If you can’t, consider popping half of the loaf into the freezer, which will preserve both taste and texture.
- Then, when you’re done with the bread on the counter, thaw the freezer bread and repeat.
- You can also use this gorgeous modern bread bin that we spied at Williams-Sonoma.7.
- Berries Berries are also in season and tasting delicious these days, and like so many of the most wonderful things in life, they aren’t meant to last long.
While the refrigerator will help keep berries a little longer, it will also compromise their flavor. Instead, keep them unwashed at room temperature (wash just before eating) and try one of these products that help keep produce fresher longer,8. Peaches, plums and cherries Stone fruits are undeniably best when they are soft and juicy and the surest way to make them hard and mealy is to pop them in the refrigerator, where they will stop ripening.
The exception to that is if you find yourself with fruit about to go overripe, in which case you want to stop the ripening process by popping the fruit in the fridge for another day or two. Check out our guide on how to use and store stone fruit for details by type of fruit (and also score a slew of great recipes).9.
Coffee And here I thought that I should be storing coffee in the freezer! In fact, cold temps and condensation can zap beans and grounds of their moisture and flavor. To make sure that your coffee has all the delicious, life affirming flavor you want, keep beans and grounds in an air-tight container in a cool, dark, unrefrigerated place.10.
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Does Dominican cake need to be refrigerated?
Serving and storing –
This cake is best served at room temperature, in the fridge the butter will harden and the cake won’t have the proper consistency. You can refrigerate for a couple of days, but put it outside the fridge until it reaches room temperature before serving.
Please carefully read the whole recipe and the introduction to it before starting. Use fresh ingredients, and of good quality. The baking powder must also be fresh to make sure it works. All ingredients should be at room temperature when starting. Preheat the oven starting half an hour before you start.
Calories: 492 kcal Carbohydrates: 56 g Protein: 6 g Fat: 28 g Saturated Fat: 17 g Cholesterol: 130 mg Sodium: 253 mg Potassium: 231 mg Fiber: 1 g Sugar: 31 g Vitamin A: 945 IU Vitamin C: 17.9 mg Calcium: 70 mg Iron: 1.9 mg Nutritional information is calculated automatically based on ingredients listed.
Please consult your doctor if you need precise nutritional information. READERS SEARCHED FOR bizcocho recipe, dominican birthday cake, dominican wedding cake, how to make dominican cake, what is dominican cake
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Does gateau basque need to be refrigerated?
Gateau Basque: A Perfect Cake For The Holidays – 
One of cookbook author Dorie Greenspan’s more unusual recipes in her repertoire is a Gateau Basque — a recipe she discovered in southern France. Dorie Greenspan hide caption toggle caption Dorie Greenspan 
One of cookbook author Dorie Greenspan’s more unusual recipes in her repertoire is a Gateau Basque — a recipe she discovered in southern France. Dorie Greenspan Gateau Basque is kind of like a tart, or a pie, or a cookie – and the filled cake is one of the more unusual desserts in cookbook author Dorie Greenspan’s repertoire.
“It’s a dry cake, but delicious,” she tells NPR’s Michele Norris. “I’m always a little afraid to use the word ‘dry’ with a cake, because it sounds like a fault, but in this cake, it’s not at all.” But it’s a great cake to make for the holidays because it’s sturdy and easy to transport and can be eaten at any time of day.
The author of Baking: From My Home to Yours says she pretty much ate gateau Basque morning, noon and night while she was traveling recently in the Pays Basque region of France. “It’s great with coffee or tea,” she says. “It’s great anytime.” What makes a gateau Basque so intriguing is that the cake has a clue as to what’s baked inside.
If filled with pastry cream, there’s a crosshatch pattern on top. If filled with black cherry jam, another regional specialty, there’s a Basque cross – a cross shaped like a rounded pinwheel – baked flat on top. Greenspan learned how to make gateau Basque by happenstance. While driving along the winding roads in southwest France with her husband, she came across a road sign for the museum of gateau Basque.
“The idea that there could be a museum devoted to just a cake, it won my heart, of course,” she says. “We followed the signs and there was a house and there was what I assumed a museum. And we’re the only people there – we poked our noses around, and by the time we got back to the kiosk, the place was jammed.
And it turns out, it wasn’t so much a museum as a baking demonstration.” The chef who ran the museum, Bixente Marichular, grew up in Basque Country, but he had worked in New York with a chef Greenspan knew quite well. He even told Greenspan where in Manhattan she could get the coarse sugar his recipe calls for.
But for her own gateau Basque dough, Greenspan mixes regular sugar and brown sugar – she says it creates the perfect consistency. She’s no traditionalist when it comes to fillings, either: She has used blueberry jam, sweet cranberry relish and even lemon curd.
- The cake’s sturdiness impresses Norris – it’s simple and compact, and the line of jam in the middle makes it very elegant when sliced.
- After enjoying a sample, Norris says, “I mean no disrespect, but it tastes like what a Pop-Tart would taste like, if a Pop-Tart moved up in the world.” “A grown-up pop tart,” Greenspan says with a laugh.
December 15, 2009 10:58 AM ET Makes 8 servings 2 cups all-purpose flour 3/4 teaspoons baking powder 1/2 teaspoon salt 1 stick plus 2 tablespoons (5 ounces) unsalted butter, at room temperature 1/4 cup (packed) light brown sugar 1/4 cup sugar 1 large egg, at room temperature 1/2 teaspoon pure vanilla extract 3/4 to 1 cup thick cherry jam or an equal amount of vanilla pastry cream 1 egg beaten with a splash of water, for the glaze Whisk together the flour, baking powder and salt and keep at hand.
Working in a mixer fitted with the paddle attachment or in a bowl with a hand mixer, beat the butter and both sugars together on medium speed for about 3 minutes, or until smooth. Add the egg and beat another 2 minutes or so, scraping down the sides of the bowl as needed. The mixture may look curdled, but that’s OK.
Add vanilla and mix for about a minute more. Then reduce the mixer speed to low and add the dry ingredients in two or three additions, mixing only until they’re fully incorporated into the dough. Place a large sheet of plastic wrap or wax paper on your work surface and put half of the very soft and sticky dough in the center of the sheet.
- Cover with another piece of plastic or wax paper, then roll the dough into a circle just a little larger than 8 inches in diameter.
- As you’re rolling, turn the dough over and lift the plastic or paper frequently, so that you don’t roll it into the dough and form creases.
- Repeat with the other half of the dough.
Put the dough on a cutting board or baking sheet and refrigerate it for about 3 hours or for up to 3 days. When you’re ready to assemble and bake the gateau, center a rack in the oven and preheat the oven to 350. Generously butter a 2-inch high, 8-inch round cake pan.
- Remove the layers from the refrigerator and let them rest on the counter for a couple of minutes before peeling away the plastic or paper.
- Fit one layer into the pan — if it breaks, just press the pieces together.
- If there’s a little extra dough running up the sides of the pan, you can either fold it over the bottom layer or cut it so that it’s even.
Spoon some of the jam or pastry cream onto the dough, starting in the center of the cake and leaving one inch of dough bare around the border. Add more filling if you don’t think it will squish out the sides when you press down on it with the top layer of dough.
- I find that 3/4 cup is usually just the right amount, but if you’re using a very thick jam, you might want a bit more.) Moisten the bare ring of dough with a little water and then top with the second piece of dough, pressing down around the edges to seal it.
- If you’d like, you can work your finger between the top dough and the edge of the pan, so that you tuck the dough under a little.
Because of the softness of the dough and the baking powder, even if you only press the layers together very lightly, they’ll fuse as they bake. And, no matter how well you press them together, it seems inevitable that a little of the filling will escape.
- Brush the top of the dough with the egg glaze and use the tips of the tines of a fork to etch a cross-hatch pattern across the top.
- Bake the cake for 40 to 45 minutes, or until the top is golden brown.
- Transfer the cake to a cooling rack and let it rest for 5 minutes before carefully running a blunt knife around the edges of the cake.
Turn the cake over onto a cooling rack and then quickly and carefully invert it onto another rack so that it can cool to room temperature right side up. Serving: I think both the jam- and cream-filled cakes are best plain, but a little whipped cream or a scoop of ice cream are always nice on simple sweets.
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