~ Christmas Dessert Recipes ~

~ Buche de Noel (Christmas Log Cake) ~

The Cake:

¾ cup granulated sugar
4 eggs, separated
1 tsp. vanilla extract
Pinch of cream of tartar
¾ cup cake flour, sifted

(To make chocolate cake, add ¼ cup alkalized cocoa powder and sift it with the cake flour.
Add the cocoa powder/cake flour mixture by dividing it in half and gently folding both batches into the egg mixture.)

The Buttercream Frosting:

4 large egg whites
1 cup sugar
1 ½ cups (3 sticks) unsalted butter, room temperature
2 ozs. Semisweet chocolate, cut into small, thin slices
2 ozs. Unsweetened chocolate, cut into small, thin slices

(To make coffee buttercream frosting, use 2 tbsp. instant espresso powder and
2 tbsp. rum instead of the semisweet and unsweetened chocolate pieces.
Whisk the espresso powder and rum into the buttercream.)

1) Preheat oven to 375F. Grease the bottom of a 15 by 10- inch baking pan and line with parchment paper; set aside.

2) Remove 2 tbsp. of the sugar from the ¾ cup called for in this recipe
and set aside. In a large bowl, beat the egg yolks and the remaining sugar until blended.
Add the vanilla and beat until thoroughly mixed.

3) In a separate bowl, beat the egg whites and the cream of tartar until
the mixture holds soft peaks when the beaters are lifted. Add the reserved 2 tbsp. sugar
and beat until the egg whites are glossy and hold stiff peaks.

4) In two additions, gently fold the flour into the egg yolk mixture.
Add one-quarter of the beaten egg whites. Then fold in the remaining egg whites.
Pour the batter into the prepared pan, spreading it evenly into the corners. Bake for 15 minutes.

5) While the cake is baking, spread a dish towel flat on your kitchen counter.
Lay a piece of parchment paper slightly larger than the cake on top of the towel.
Sprinkle the paper with sugar.

6) When the cake is done, invert it onto the paper on top of the towel,
lining up the cake with the sides of the paper as closely as you can.
Then gently peel off the parchment. Beginning at one shorter end of the cake,
slowly roll up the cake with the new parchment paper still inside.
Wrap the dish towel around the cake, place it on a wire rack, and let cool.

7) While the cake is cooling, make the frosting: Using an electric mixer,
blend the egg whites and sugar in a large bowl. Set the bowl over a pot
of simmering water and whisk gently until the sugar has dissolved and the
egg whites are hot. Attach the bowl to the mixer and whip
with the whisk on medium speed until cooled.

8) Switch to the paddle attachment and beat in the softened butter.
Continue beating until the buttercream is smooth. Then add the semisweet and
unsweetened chocolate pieces and whisk until melted and smooth.

9) When the cake has completely cooked, unroll it. Spread the frosting
evenly over the top. Roll the cake up again, removing the
parchment paper from the bottom as you roll. Cover the cake loosely and refrigerate for 30 minutes.

10) Just before serving, you can do some things to lend an even more yule
log-like appearance to the cake. For instance, spread leftover
frosting over the sides, then run the tines of a fork over the frosting to
create the illusion of bark. Dust the top of the cake with powdered sugar to
symbolize snow and the winter solstice. Cut off a small piece at an
angle from one end of the “log” and attach it to the side with some frosting to resemble a bough.

Do you want more great recipes like this one?
See information below!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

FOR IMMEDIATE RELEASE:

TREASURED CHRISTMAS RECIPES FROM AROUND THE WORLD SANTA’S NORTH POLE COOKBOOK

By Jeff Guinn ~ Author of The Autobiography of Santa Claus
On sale October 18, 2007
Contact: Shanta Small
Shanta.small@us.penguingroup.com

Readers got their first intimate peek into the life of Santa Claus in 1994
with the publication of Jeff Guinn’s bestselling The Autobiography of Santa Claus,
a book that answers burning questions such as “Where did he come from?”
“When and where did he start giving presents to children?” and “Why is he called Santa Claus?”

The book has since become a modern Christmas classic, read in the weeks leading up to December 25th
alongside other beloved stories such as Clement Moore’s The Night Before Christmas and Charles Dickens’ A Christmas Carol.

Now, for the first time ever, Guinn invites readers to join Santa in the kitchen in
SANTA’S NORTH POLE COOKBOOK
(Tarcher/Penguin; on sale October 18, 2007; $19.95).
We learn that in addition to cookies and milk,
Santa is a fan of Spicy Seafood Pasta from Sicily, Turkish Lamb Stew,
German Black Walnut Cake and much, much more! (No wonder he’s so big!)

This festive collection features more than 70 delicious Christmas recipes from around the world,
as well as comments from Santa about why he loves them, where they come from,
and why they embody the spirit of Christmas.

Some highlights include:

Breakfast: Palacsinta, Hungarian pancakes (pg. 10)

Breads: Christopsomo, the ancient Greek holiday bread that families traditionally decorate with sketches of their everyday lives (pg. 23)

Appetizers: Julboard, a “smörgåsboard of tasty appetizers from Sweden (pg. 49)

Flaming Gingered Prawns, a specialty from Australia (pg. 62)
Main Courses: German Christmas Goose with Red Cabbage and Kale (pg. 82)
Rosemary Turkey (pg. 75)

Side Dishes: Kissel, a Russian cranberry puree (pg. 139)

Dessert: Christmas Plum Pudding from England (pg. 187)
Bûche de Noël, French Christmas log cake (pg. 233)

Alongside the delicious and varied recipes in this book, Guinn shares the
fascinating history and lore that surround these popular Christmas meals and
recounts wonderful stories of how Santa personally encountered them in
his Christmas gift-giving travels.

From traditional Christmas fare to exotic holiday recipes,
SANTA’S NORTH POLE COOKBOOK

is the perfect addition to every family’s kitchen shelf.

SANTA’S NORTH POLE COOKBOOK
By Jeff Guinn
A Tarcher/Penguin Hardcover
On sale October 18, 2007 / 978-1-58542-589-1 / $19.95 / $25.00 CAN

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