Advertisement
16
servingsMedium
By Bo Friberg
Published 2003
Some form of bûche de Noël is always featured on a holiday menu in my kitchen — certainly not for its practicality, for the logs can be time-consuming, but because tradition and the public demand it. However, the complexity of the logs can be offset by the relative simplicity of some of the other desserts offered. For example, a nicely balanced selection of plated holiday desserts is Persimmon Pudding, Frosted Minneola Tangelo Givré, Princess Cake (with a Christmas decoration), and Bûche de