Portland Press Herald Article - Food & Dining - Yule Log ...
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'ednesday, December 7, 2011
FOOD DINING The Portland Press Herald
Natural Food Cookbook Corn Joe Appel on wlr
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Chef Shanna O'Heawith her finished buche de noel. Below, from left. O'Hea smooths chocolate buttercream over the cake; rolls the cake into its log shape; and uses a pastry bag to create the meringue mushrooms that will dot the completed product. The French dessert was inspired by the ancient tradition of throwing a yule log on the fire to welcome the return of the sun at the winter solstice.
PhotO$by John Patrlqulrt/ Staff Photographer
Yule jewel
Making a buche de noel, or yule log, is an arduous process to be sure, but if you've the time and the inclination, the potential payoff - a killer dessert and exclamations of awe from family and friends - is huge.
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