Since the partridge in a pear tree lost the vote again we have, instead, a delicious bûche de Noël. At least that’s what it’s called at our house, but many might refer to it as a Yule log. This one is chocolate, like Philippe made last year, but for this year we talked about rolling up my favorite “Christmas cake” into a birch tree so we can get the best of both worlds!
When it comes to Christmas, I used to just get excited about the gifts. But with these new traditions of foie gras, gravlax, and bûche de Noël from Philippe, I’m possibly even more excited for the food. We just buried our salmon in salt and sugar for the gravlax so we’ll say hello to it again in a few days. By hello, I mean we’ll devour it like we’ve not eaten at all during the wait.
As a kid, we never made a Yule log at Christmas, opting instead for the usual pies and occasional cobbler. So, the closest thing I had to one of these was a Hostess Ho Ho, which had a similar look, but the similarities ended there. What I love most about these is that after we have our first piece at Christmas, we get to keep sawing off slices for the next four days or so, which I like to think of as “Bonus Christmas” days.
I’ve been told that for the next few days, however, we’ll be eating more “sensibly” in preparation for the coming feast. I’ll be enjoying lightly steamed brussels sprouts and quinoa while shivering with the anticipation of all the goodies ahead. I know it’s for the best, as he doesn’t want me to look like Santa Claus come Christmas, but let’s just say this week can’t go by quickly enough!