Ideas for a Sweet Xmas – Gâteaux de Noël


(Osaka cake)

You probably think I’m big fan of Christmas. Actually, I couldn’t care less, it’s only the bottom of the year, the time with the shortest days. What I really like is there are so many Christmas food, particularly sweets, from so many places.
It’s fun to try to make them.

Snow-flake

Kurisumasu keeki 2012

charlotte kurisumasu keeki

rose cranberry panettone

Easy Yule logs :


bûche forêt noire


bûche aux marrons glacés

The tradition of Provence with the 13 desserts :

13 retro desserts

honey walnut iced nougat

These cakes are not only for this occasion, but many like to invite them :

snow flake cake


Marquises au chocolat


Gâteau Mont-Blanc antillais (coconut layered cake)

With the coffee, you need many mignardises :


Schwowebredele (the traditional Xmas cookie of Alsace, make them in many shapes and flavor)

black sugar nonnettes (yeast)
Mandarin orange nonnettes (baking powder)

Biscotti de Noël


Truffes au chocolat


Calissons


Pâtes de fruit


Pralines au chocolat

Hot wine revisited :


jelly spiced wine pears

lait de poule (French eggnog)

This is what we have in Japan :


kurisumasu ke-ki (how to bake a Japanese Xmas cake)


Ichigo daifuku mochi (Winter wagashi)


kuri kinton (marron sweet)

Over the world :


Bibingka (Philippines)


Povitica (Slovenia)

home-made mandarin Stollen (Germany)


Chionoules or snowballs (Greece)

*************************************

I have not made these two, I’ve just received them. The white is of course a German Stollen.

Berawecka (Alsacian “pear bread”, fruit cake). I’m very serious. It’s very healthy. It’s mostly made of fruit like those “health fruit bars” I see on many health blogs.

I had to check the quality. You want to know ? Of course, that’s totally decadent and not healthy at all. Mmmmm… Well, I’ll try to keep some for Christmas.

Agar du jour : heat wave spiced wine pears

That’s not Christmas market yet, but…

Pear juice agar jelly.

And wine jelly, and Ceylon cinnamon…

Pour a little wine. Add cinammon (powdered with a little sugar, or not).
Enjoy !

The metamorphosis of the 2 gourmands’ wine bread

Once upon a blog I saw an appealing Pain au vin épicé et pistaches (Spiced wine and pistachio bread) and I jumped and started making some.
The original can be seen on the blog of Les deux gourmands. It looked like a great good old time bread… to eat with cheese.
What I got is delicious, but very far from that. I neglected two of the main ingredients : patience and time taken to make it.

Yep, mine is not so pretty : a hole in square bread… raised less than it should. I’ve let Kiki (the home-bakery) make it. It was supposed to make it during the night.
And I had less wine. I have drunk a good cup of the hot spiced wine. Yummy… but that was the end of the last bottle of red. So, there is less wine.
And I was tipsy so I forgot to switch on the machine at night…. oops. Started it the next morning.

No pistacchio… as the machine smashes them, if you use the program while you sleep. As I put fruits in my hot wine, I put some here. Some home-made candied orange peel.

It is a nicely flavored cake-like bread.
It’s great on its own. Or with simply butter on it, but you can add more peel for the photo.

It goes well with Earl Grey Ceylon tea. My camellia fell down at the end of the shooting. Can you see the relation between the camellia and my snack ?

It is the flower of Japanese Winter, I steal some in the streets. They are everywhere. It’s a specialty. Any idea why ?

I’ll make that bread again, with the quick orange version. And I want to try the patient pistacchio one too. En tout cas, Claire et Michel, merci pour cette recette.