Yule

Yule Tradition

The French introduced the Yule Log as something to eat when the fire places became smaller, they decided to bring yule to the table.

The burning begins on Christmas eve and will last at least twelve hours and sometimes as long as twelve days. Most dates stated begin December twenty-forth and not ending until January sixth, that ends the Christmas season. While the Yule Log burns there is no work, and this is the time that is all about eating, drinking and being merry!

Traditionally yule is during the winter solace, representing a huge fire to warm the coldest, and to light the darkest part of the season. With this type of celebration, yule would last for weeks.

The bigger the Yule Log, the better because it meant for a longer festive time but also, it would mean more light and heat for a longer period.

The burning of the Yule Log is often accompannied with singing, dancing, eating, drinking, praying, asking for blessings, exchanging of gifts and projecting a harmonious and festive atmosphere.

Sometimes the very huge log would be drug into a large hall or hearth and decorated with pine and holly and sprinkled with wine and cedar before lighting. Smaller versions are used today and are still adorn with evergreen, flowers, and ribbon, usually sitting as a decoration near the fireplace until the log is added to the fire.

Be sure to save a fragment of the burnt log to light next year's yule.

Yule Log Cake

Servings: 8
Preparation time: 45 minutes
Cooking Time: 12 minutes


Ingredients
For the cake:
3/4 cup of Flour
2/3 cup of Granulated Sugar
2 Tablespoons of Cognac or Grand Marnier
5 Eggs

For the chocolate cream:
1/2 cup of Granulated Sugar
4 Eggs
2 oz of melted bitter sweet Chocolate
3 oz of melted Butter
And 6 oz of Jam (Marmelade or other jam you like)

Directions:

Cake

To make the cake, mix 5 egg yolks with sugar until the volume doubles and the preparation becomes almost white (aprox. 10 minutes).
Next, sift the flour and add to the egg mixture.
Beat until smooth and add one tablespoon of Cognac or Grand Marnier.

In a separate bowl, beat egg whites until stiff but not dry.
Carefully fold the beaten egg whites into the mixture.
Prepare a large jelly roll pan by lining with well greased aluminum foil.
Pour the mixture into the pan and bake it for 10 minutes at 450F.
When baked, immediately invert cake onto a humid towel that you lay on your table and remove the foil. Let it cool for 20 minutes.
Moisten the cake with a mixture of one tablespoon of Cognac or Grand Marnier and three tablespoons of water.

Chocolate Cream

Mix 4 egg yolks with sugar for 10 minutes.
Add the melted bitter sweet chocolate and the butter.
Stir until smooth. Set aside.

Spread the cooled, moistened cake with the marmalade and roll it up slowly (like a rug.)
Ice the rolled cake with the chocolate and around use a fork to draw lines like a real wood log.
Decorate the log with leaves made of green icing.
Refrigerate at least 6 hours before serving.
Enjoy!.
* Sele
ct high quality eggs as yolks used for the cream cannot be cooked

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Created December 21, 2008
Last Updated February 16, 2009* - (12/23-5) 15
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