Also called “hole of Noël“, The log ofChristmas it is a Christmas dessert particularly popular in Northern European countries and considered a classic of French pastry making and now much loved in Italy too. An ever-present and constantly evolving dessert. Delicious and refined, it always welcomes new tastes thanks to the various fillings that make it a convivial dessert, so much so that it can be appreciated and enjoyed with friends and relatives in a joyful festive atmosphere. The Yule log is an easy recipe, but the preparation requires delicacy and precision. I am ready to reveal the original recipe and some fundamental secrets for the success of a Yule log with ai jamberriesand dark chocolate ganache. A sweet surprise for your guests!
Separate the yolks from the whites and place them in two separate containers. Using an electric whisk, whip the egg whites until stiff.
In the same way, whip the egg yolks with 160 g of sugar, poured in small doses. We will use the remaining part at the end of cooking.
Using a spatula, incorporate the egg whites into the mixture, making movements from top to bottom, which are essential to avoid breaking down the dough. Add the sifted flour and mix slowly.
Place the honey in a container suitable for a bain-marie, place it in a saucepan half full of water (make sure no water gets into the honey) and cook over medium heat for about 90 minutes, stirring occasionally. You will know that it is ready when, by placing a few drops in 1 glass of cold water, it hardens immediately.
Meanwhile, toast the almonds for 4-5 minutes or until golden brown in a fan oven preheated to 180°C.
When the honey is almost ready, prepare a very thick syrup of water and sugar (use the same method as for honey to see if it is ready).
Then whip the egg whites until stiff, then add them to the honey and then also incorporate the syrup, mixing delicately with a spatula.
Put it back in the bain-marie and cook, stirring with the whisk, until it starts to harden slightly, then add the almonds (if you want you can also add vanilla and lemon peel) and mix well.
Line the mold with baking paper and place a wafer on the bottom, pour the mixture into it, level the surface and cover with a wafer.
Let it rest for half an hour, then cut it into 4-5 cm wide strips and let it harden completely.
At this point your almond nougat is ready and all you have to do is serve it and amaze your guests by revealing that it is homemade.
You have to think about New Year’s Eve dinner in the mountains and you don’t know what to prepare so as not to pass too much time in the kitchen without, however, giving up something special Good it is original? It has happened to me many times to find myself in this situation, with the happiness of spending the holidays in company, the need to prepare something to eat that is at least somewhat typical of the period and little desire to spend these holidays near the stove.
Luckily, there are some easy recipes to prepare and which do not require too much time new Year’s Eve dinner in the mountains: the perfect choice to not give up on tradition and taste without spending hours and hours in the kitchen. Don’t you believe it? Here are some ideas!
New Year’s Eve dinner in the mountains: the quickest appetizers
Let’s start preparing the New Year’s Eve dinner in the mountains with the appetizers to bring to the table, all simple and quick of course. You could start, for example, with these delicious ones Shrimp rolls with puff pastryto accompany one mayonnaise home made. Always with a fish theme, you can prepare a quick and tasty one Salmon Tartare with passion fruit or avocado sauce or delicious and original ones cream puffs with saladcream and scallops. Also the Russian salad it’s always an excellent idea for a quick appetizer for New Year’s Eve dinner in the mountains.
If you prefer a meat menu you can prepare, for example, some puff pastry pizzas with mortadella and stracciatella or a beef carpaccio enriched with rhubarb. The vegetarian proposal? These delicious bruschetta with cherriesbitter herbs and ginger compote.
Salmon and avocado tartare.
New Year’s Eve dinner in the mountains: first and second courses
Get ready appetizers it’s time to think about dinner real, with first and second courses. Let’s start with quick fish first courses to bring to the table the most original ideas can be this with spaghetti with tomato and swordfishor the always delicious risotto with seafood. For those looking for something more alternative, these are an excellent idea Romagna-style cappelletti with clams and spinach.
Those who prefer meat can opt for very quick and tasty ones spaghetti with speck and breadcrumbs or traditional ones Valtellina pizzoccheri, perfect to eat with the low temperatures of the mountains. Naturally, a risotto cannot be missing, this one black It’s simple to make and absolutely delicious.
Quick second courses for New Year’s Eve dinner in the mountains? Let’s start with the fish, with this croaker carpacciolight and simple to prepare, or delicious rissole of dried codfish. For meat second courses, the traditional cotechino with lentils cannot be missing but also the cream chicken and porcini mushrooms or the meatloaf Bologneseto be prepared first and then brought to the table when the time is right.
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