We Celebrate With Bûche de Noël – (Dec. 25 – Dec. 31)

The light of friendship burns bright with our many talented friends who, like us, love to wine and dine. Our evergreen tree of friends includes, Ralph and Phyllis Ruiz who have touched our lives and made our lives better this year.
As a chef and as a food writer, I frequently measure life in a measuring cup and contemplate with a teacup; however, I would not be as participatory in life without full recognition going to Michael and Honni. Like water for our living tree-of-life, they revitalize and inspire me.
The Yule Log is our family tradition and it serves as a centuries’ old custom that is celebrated through the New Year. It can be the largest log to burn during the holiday season or it can be interpreted as a delightful dessert made to resemble a pastry log called Bûche de Noël. May your personal Yule Log burn bright into the New Year and may your New Year be filled of goodness, friendship and loved ones.
Bûche de Noël
3/4 Stick of Butter
1 Bag of Powdered Sugar
1/3 can of Evaporated Milk, as needed
Nutella®
Mix the above ingredients to make a “dough,” reserving enough powdered sugar to dust the pastry board with powdered sugar. Roll out the dough into a large rectangle. Cover the top of the rectangle with Nutella®. Roll up the dough like a jelly roll. Chill in the refrigerator.
When chilled, shape the roll into a log shape; create limbs by trimming the log. Cover the log with brown colored icing and dust with powdered sugar.

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