Merry Christmas Mom & Bûche de Noël

mom_xmas_11My mother loved Christmas. As far as I can figure, she loved everything about it. She loved decorating the house, shopping for her family and gathering that family around her. Not too long ago, Mom lost her long fight with Alzheimer’s disease. Her battle gear was her beautiful smile, her infectious laugh and, most important, her kind heart.

I will keep my mother in my heart at Christmas and throughout the year with memories and stories. Here are some of my favorite images of Mom at Christmas:

Baking cookies. I’m sure that other mothers on Jackson Road baked dozens and dozens of cookies in a multitude of varieties. At our house, Mom, my sister Brenda and I rolled out and baked a batch of sugar cookies. If one existed at the time, we probably made them from a mix. We did not turn out a cornucopia of magnificent cookies but the afternoon was filled with laughter and singing. What Mom lacked in enthusiasm for baking, she made up in her enthusiasm for life.

Tree shopping. Mom was quite particular about our Christmas tree. Most years we went tree shopping as a family. The year my brother John was born, she decided to stay home with the baby. She entrusted this critical task to her husband and two little girls. The three of us bought and returned not one tree but two before she gave up. She bundled Johnny into his snowsuit and back we went to the garden shop. She perused, she studied, rejected and perused some more, until, she did indeed find the perfect tree.

The annual lights tour. Dad strung lights in and around the rhododendrons and Mom hung a wreath with a big red bow on the front door. As displays go it was pretty simple; no sleighs on the roof or flashing lights. For that, the Nye family jumped in the car for a rambling tour of the neighborhood. A week or two before Christmas, usually on a Sunday evening, we would twist and turn down one street and then another in search of spectacular lights. Without a doubt, Mom was the world’s best audience. I can still hear her enthusiastic oohs and aahs.

Santa_bookChristmas story time. In early December, Mom pulled out The Life and Adventures of Santa Claus to read to Brenda and me. Worn from countless readings, my mother was a tiny girl when Santa left the book under her tree. Its sixteen wonderful chapters chronicle the life of Nicholas the Woodcarver. The story is filled with love, kindness and generosity. It will make you cry, make you smile and fill you with goodwill. At five, I was convinced that it was all true. I still am.

Lipstick and coffee. We were that family. On Christmas morning, our lights were on before the sun began to think about rising. In spite of or maybe because of our predawn start, Mom insisted on two things – lipstick and coffee. Hopping from one foot to the next, we impatiently waited for Dad to make the coffee and Mom to put on her bright red lipstick. It seemed like forever but, finally, we could pile down the stairs.

Dancing with delight. Bows flew, paper ripped and tags were lost. Finally, it was Mom’s turn and Dad handed her an enormous box. She tore in (we were not a save-the-paper family) and let out shriek. Inside, swathed in a thick layer of tissue was a mink stole from Alfred M. Alexander Furs of Boston. It was another time, before it was politically incorrect to wear fur. Mom immediately pulled it from the box, threw it over her shoulders and danced around the living room – red lipstick, bathrobe, slippers, mink stole and all.

I wish you a holiday season filled with peace and wonderful memories. Bon appétit!

Bûche de Noël
I baked my first Bûche de Noël in high school. With little interest in baking, Mom limited her participation to wholehearted encouragement and enthusiastic appreciation. Enjoy!
Serves 12buche_de_noel_06

Parchment paper, butter and flour for the pan
2-3 tablespoons plus 1/3 cup cocoa powder
4 eggs, separated
1/2 cup plus 1/3 cup sugar
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1 teaspoon espresso or instant coffee powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup freshly squeezed orange juice
White Chocolate Cream Frosting (recipe follows)
Chocolate Cream Frosting (recipe follows)

Preheat the oven to 375 degrees. Line a 15-1/2×10-1/2×1-inch jelly-roll pan with parchment paper and butter and flour the paper. Sprinkle a clean dishtowel with 2-3 tablespoons cocoa powder.

Beat the egg whites in large bowl until soft peaks form, gradually add 1/2 cup sugar and continue beating until stiff peaks form.

Beat the egg yolks and vanilla in bowl on medium speed for 3 minutes. Gradually add the remaining sugar and beat for 2 minutes more.

Put the remaining cocoa into a bowl, add the flour, espresso powder, cinnamon, salt, baking powder, and baking soda and whisk to combine.

Add half the dry ingredients to the egg yolk mixture and beat on low speed to combine. Add the orange juice and beat until smooth. Add the remaining dry ingredients and beat until smooth.

Add 1/4 of the egg whites to the batter and stir to combine. Gently fold the remaining egg whites into the bather. Evenly spread the batter in the prepared pan.

Bake the cake at 375 degrees for about 15 minutes or until the top springs back when lightly touched in the center. Carefully invert the cake onto the prepared towel and peel off the parchment paper. Immediately roll the warm cake and towel from the narrow end and cool completely on a wire rack.

While the cake cools, make the White Chocolate Frosting.

Carefully unroll the cooled cake and remove the towel. Spread White Chocolate Cream Frosting on the cake, leaving a 1-inch border on all edges. Reroll the cake, cover and refrigerate for about an hour.

While the cake sets, make the Chocolate Cream Frosting.

Use a serrated knife to cut a 1-2 inch slice of cake from one end. Arrange the cake, seam side down, on a platter. Spread Chocolate Cream Frosting on the cut side of the slice and place it frosting side down on the log. Cover the cake with frosting. Smooth the frosting on the ends and then use a fork to draw concentric circles. Use a spatula or fork to create a bark-like texture on the rest of the cake.

The cake can be made 1 day ahead, covered and refrigerated. Remove from the refrigerator about 1 hour before serving.

White Chocolate Cream Frosting
1/2 cup heavy cream
Grated zest of 1 orange
Pinch salt
6 ounces white chocolate, chopped
1 teaspoon Grand Marnier
1/2 teaspoon pure vanilla extract

Heat the cream, orange zest and salt in a heavy saucepan over low heat until it is almost a simmer. Remove from the heat and immediately add the chocolate to the warm cream to and let it stand for a few minutes. Whisk until smooth, add the Grand Marnier and vanilla and whisk again to combine.

Transfer the chocolate to a bowl, cool to room temperature, cover and refrigerate until cold.

With an electric mixer, beat the chocolate cream until thick and fluffy.

Chocolate Cream Frosting
2-3 tablespoons sugar
1/2 teaspoon espresso or instant coffee powder
1/2 teaspoon cinnamon
Pinch salt
1 cup heavy cream
6 ounces dark chocolate (or a 50/50 mix of dark and milk) chopped
1 teaspoon pure vanilla extract

Put the sugar, espresso powder, cinnamon and salt in a heavy saucepan and whisk to combine. Slowly whisk in the cream. Whisking frequently, heat the cream over low heat until it is almost a simmer and the sugar dissolves. Remove from the heat and immediately add the chocolate to the warm cream to and let it stand for a few minutes. Whisk until smooth, add the vanilla and whisk again to combine.

Transfer the chocolate to a bowl, cool to room temperature, cover and refrigerate for about 1 hour.

With an electric mixer, beat the chocolate cream until thick and fluffy.

Print-friendly version of this post.

One Year Ago – Roasted Beets with Sautéed Greens
One Year Ago – Very Ginger Gingerbread Muffins
Two Years Ago – Ginger Shortbread
Three Years Ago – Baked French Toast
Four Years Ago – Braised Lamb with Artichokes and Mushrooms and Creamy Polenta
Five Years Ago – Mixed Greens with Roasted Grapes
Six Years Ago – Savory Bread Pudding
Seven Years Ago – Triple Chocolate Parfait

Or Click Here! for a complete list of and links to all the recipes on this blog!

What about you? What are your favorite family traditions? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2016

Advertisements

2 thoughts on “Merry Christmas Mom & Bûche de Noël

Leave a Comment - I'd love to hear from you!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s