The Yule Log...
The custom of burning a yule log was a tradition borrowed from the early Solstice Festivle called Julle. Large bonfires were lit to honor the Sun God, Thor. It was done to entice the sun to return , despite having many long dark days of midwinter.After the Norman invasion of England in the year 1066 the yule log tradition was passed on to the British. The British adopted it as a part of thier Christmas celebration. Traditionally a large log was brought into the house on Christmas and placed on the hearth with celebration. Songs were sung, stories told.and children danced. Offerings of food and wine and decorations were placed upon the log. It would be lite from the pieces saved from the Yule log which had been saved from the previous years log. This log would be kept burning from Christmas Eve right though Christmas Day .Celebrating Yule means no work as long as the log burns.One beleif was that the ashes if left in the fireplace would protect the house for the next year from any natural disasters. A few ashes were sprinkled into the well to keep the water good. Some ashes were also sprinkled around fruit trees and vines for a good harvest.
Now many people use a log centerpiece for the traditional Yule Log.
Here is a pretty Centerpiece that would be very easy to make for you Holiday Centerpiece.
I hope that you have enjoyed leaning one of the traditions of our Christmas Holiday Season. More will be coming along on a regular basis.
Some now make a Yule Log Cake as an impratant part of their Holiday Meal.
Here is a Recipe for one.
Chocolate Yule Log
- 5 eggs, separated
- 1 cup sugar, divided
- 1/2 cup cake flour
- 1/4 cup baking cocoa
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
- MOCHA CREAM FILLING:
- 1 cup whipping cream
- 1/2 cup confectioners' sugar
- 1 1/2 teaspoons instant coffee granules
- MOCHA BUTTERCREAM FROSTING:
- 1/3 cup butter, softened
- 1/3 cup baking cocoa
- 2 cups confectioners' sugar
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon brewed coffee
- 2 tablespoons milk
- Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper. Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. In a large mixing bowl, beat egg yolks on high until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine flour, cocoa and salt; gradually add to egg yolk mixture until blended.
- Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain.
- Spread batter evenly in prepared pan. Bake at 350 degrees F for 12-15 minutes or until cake springs back (do not overbake). Cool for 5 minutes; invert onto a linen towel dusted with confectioners' sugar. Peel off parchment paper. Roll up in the towel, starting with a short side. Cool on a wire rack. In a mixing bowl, beat cream until it begins to thicken. Add sugar and coffee granules. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within 1/2 in. of edges. Roll up again. Place on serving platter; chill.
- In a mixing bowl, beat frosting ingredients until smooth. Frost cake. Using a fork, make lines resembling tree bark.