Initially we planned lamb for today but I felt a "rest" is needed after yesterday's big meal. So today is Turkey part II.
Starter
Three-Bird Terrine with Radishes and Tomato-Chili Chutney
Main
Roast Turkey with Onion Gravy
Brussel sprouts and Chestnuts
Pigs in the Blanket
Cranberry and Port Sauce
Dessert
Buche de Noel 2021
This is my 2021 version of Bûche. In fact, I tried another recipe first but failed big time so I used my old recipe which is reliable. I've increased the cake body and tinker the frosting. It's pretty good.
Bûche de Noël 2021
For the cakePreheat the oven at 180C. Grease a large baking tray (mine is 38cm x 26 cm) and line a parchment paper on top. Combine flour, cocoa powder and xanthan gum.
To make the cake, beat egg yolks with 25 g of sugar, salt and vanilla until light and fluffy. Pour in the melted butter and beat again. Sift in flour, cocoa powder and xanthan gum (sifting is important for light sponge). Beat until everything is well combined. The mixture will be thick.
In another bowl, combine egg whites, cornstarch and cream of tartar. Beat for 30 seconds and add 75 sugar in three goes. Whip until hard peak is formed. It may take 3-5 minutes depending on your mixer.
Scoop 1/4 of the whipped egg white into the yolk bowl. Stir vigorously to mix well. Then pour the yolk mixture to the egg white bowl. Fold gently to incorporate the whipped egg white thoroughly.
Pour the batter into the prepared baking tray and spread evenly with an offset spatula. Bake at 180C for 10 minutes or until the toothpick comes out clean. High heat is necessary to set the sponge. 160C creates a sponge too soft to roll.
Remove from the oven. Dust icing sugar on top of the cake (no need to let it cool), then line a large piece of baking parchment on top with excess on both short ends. Put on your oven gloves and flip the tray upside down onto the bench top. Peel away carefully the baking parchment (the one used for baking in the oven) from the cake. Make pleats (fold a few times) on one short end of the baking parchment on the bottom (the one you put on after baking) up until the edge of the cake. Then start rolling the cake with the parchment in. The pleats serve a role to encourage the roulade shape. Leave the rolled cake on the side to cool for 30 minutes.
During this time, make the filling by beating the butter and half of the icing sugar until well incorporated. Add the rest of icing sugar, vanilla, salt and coffee. Stir to combine. Beat in mascarpone cheese until light and fluffy. If the mixture is too thick, add dash of milk. If using alcohol, beat in the rum now. Chill the filling before using.
When the cake is completely cooled, unroll the cake and spread the coffee filling on top. Smooth over evenly to the cake roll and start making the swiss roll shape with the help of the bottom parchment paper. When the rolling is done, chill the rolled cake before frosting.
To prepare the frosting, heat the cream on low heat until small bubbles arise from the sides. Put in chopped chocolate and butter so that they melt in the warm cream. When everything is melted, let the mixture cool to room temperature. Whip the cooled chocolate ganache for a couple of minutes before icing. Decorate as desired.
Tasting note: the thickness of the sponge is good but I may sub oil for butter next time. Butter makes the sponge a bit hard after storing in the cold.
"I found my voice." That's one single thought keeping coming up during the last few weeks. Finally I found a place where I can do what I love and speak what I think and I am being listened to, PEOPLE! Just lucky? Perhaps. But I've persevered, not giving up and had faith in what I do. It's not easy, most of time painful when I seem to be the only person believing what I do. It can crush you, the toxic environment. It almost did on me. If I hadn't realized that I am the only one who ultimately decides my future, I don't think you will find much from this blog now.
Here in the new place I am recognized, given responsibilities and sought for collaboration. I feel I've blossomed overnight. I feel upbeat and incredibly grateful starting my next 20 years of professional life. Thank you who has helped me along the way. This year has meant so much to me, as much professionally as personally.
Lastly, I want to share with you words from my most revered Maya Angelou.
"There were times when it was said that I had more determination than talent. This may be said of many. It may also be said that life loves the person who dares to live it."This recipe is adapted from Chocolate and Hazelnut Cake by The Hairy Bikers. The cake is light and full of hazelnut flavor. The original method is as per chiffon cake where you separate yolks from the whites, whip up two separately and combine. This is the method which delivers the lightest texture as The Hairy Bikers intended. I also tried the Whisking method where I whip up whole eggs until light and fluffy (3 mins for my hand held beaters) and incorporate the rest of the ingredients. The result is pretty good too. I also reduce the oven temperature for a slow and low method as the cake doesn't end up with a crater on top.
Gianduja Cake
Ingredients
For the cakeMethod
Preheat the oven to 160C/400F/Gas 6.
Butter a 15cm/6in round cake tin and line the base with baking parchment.
Put the butter and gianduja chunks in a heatproof bowl and set it above a pan of gently simmering water. Stir occasionally and as soon as nearly all the chocolate has melted, remove the bowl from the pan and continue to let the chocolate melt in the residual heat.
Stir in the ground almond and leave the mixture to cool for 5 minutes.
Beat the egg yolks and sugar together with an electric hand-whisk for at least 5 minutes until pale and creamy, then stir into the chocolate mixture until thoroughly combined. Wash and dry the beaters well.
In a clean bowl, whisk the egg whites until stiff peaks form – they are ready when you can turn the bowl upside down without the eggs sliding out. Do not over whisk.
Working quickly, stir the hazelnut liqueur, amaretto or orange juice, into the chocolate mixture to soften. Add a couple of tablespoonfuls of the whisked egg whites and stir until thoroughly combined, then gently fold in the remaining egg whites.
Spoon the mixture into the prepared tin and bake in the centre of the oven for 35–40 minutes or until the cake is well risen and firm.
Remove the cake from the oven and leave it to cool in the tin for 30 minutes. Invert the cake on to a serving plate, then peel off the lining paper and leave it to cool completely.
When the cake is cold, spread it with the chocolate and hazelnut spread and sprinkle with the hazelnuts that you set aside – these can be whole or chopped, whatever you prefer.
