SURPRISE YOUR FAMILY AND FRIENDS WITH A TRADITIONAL FRENCH CHRISTMAS.
But first, how do the French people celebrate?
Let us start by getting into the French spirit of things by singing this Christmas Carol.
‘Vive le Vent’ - 'Jingle Bells'
Vive le vent, vive le vent, vive le vent d'hiver
Qui s'en va, sifflant, soufflant
Dans les grands sapins verts, Oh !
Vive le temps, vive le temps, vive le temps d'hiver
Qui rappelle aux vieux enfants
Leurs souvenirs d'hier !
Sur le long chemin
Tout blanc de neige blanche
Un vieux monsieur s'avance
Avec sa canne dans la main
Et tout là-haut le vent
Qui siffle dans les branches
Lui souffle la romance qu'il chantait petit enfant
It all starts on the 6th December for those living in the North and Northeast of France. Le Pere Noel (Father Christmas) brings sweets and small gifts for the children. This day is the feast day of Saint-Nicolas.
The majority of people in France recognise and enjoy the Christian connection and with the glorious churches and cathedrals that shape every town and village, people participate in the associated religious activities. Midnight Mass is followed by Reveillon which ensures that Christmas Day is heralded in with style. Le Reveillon (a feast which is a symbolic awakening to the meaning of Christ’s birth) is celebrated in the warmth of their home or restaurant and goes on all night. But like us all, the French not only view the day as a religious celebration, it combines family holidays, and a day for gathering family and friends for merrymaking. It also includes gifts and candy for children and gifts to the poor.
And to make the night really special, leave a candle burning just in case the Virgin Mary passes by.
Around the 14th century, the main decoration the ‘sapin de Noel’ appeared. Yes, the Christmas Tree rates highly and in France the ‘sapin de Noel’ is decorated with ribbons, apples, papers flowers. Another favoured decoration is the crèche or Nativity Scene.
If you wish to decorate with a French flavour, buy up heaps of red ribbon. Fashion it into bows and tie on the Christmas tree and even on outside trees if you wish.
What could you eat to create that French Christmas feel? Different regions enjoy different foods but to give you some ideas:
Why not start the meal the French way with oysters, snails or seafood followed by the traditional turkey served with chestnuts or chicken. They also enjoy a goose served on a large platter.
For dessert try boudin blanc (white pudding) or their traditional cake in form of a Yule Log - La Buche de Noel.
You could swill all of that down with Muscadet, Sauterne and Champagne if you like.
I think I do!
And that bunch of Mistletoe is essential. Hang it above the door to bring in good fortune for the year.
To impress your guests, try something different this year and bake the traditional Yule Log:
BUCHE DE NOEL
3 eggs
½ cup castor sugar
1/3 cup cornflour
1 teaspoon baking powder
2 tablespoons of cocoa
½ cup apricot jam
1 tablespoon brandy
½ cup of cream (thickened)
METHOD:
Grease a 25cm x 30 cm Swiss roll pan.
Line with greased paper.
Beat eggs in bowl with mixer until thick and creamy.
Beat in sugar gradually.
Fold in sifted cornflour, baking powder and cocoa.
Pour mixture into Swiss roll pan.
Bake in moderate over for approx 12 minutes until sponge feels elastic to touch.
Turn onto sheet of greaseproof paper which has castor sugar sprinkled on it.
Peel lining paper from sponge.
Roll from the short side, roll the greaseproof paper inside. Let cool.
Unroll sponge.
Combine sieved jam and brandy.
Spread over sponge.
Spread whipped cream over jam.
Roll up sponge again..
Refrigerate overnight.
Cut smaller diagonal slice from end of the roll.
Put long piece on dish.
Place cut of slice against long piece to represent branch of a log.
Refrigerate.
FROSTING:
100g dark chocolate chopped
¼ cup castor sugar
¼ cup water
2 egg yolks
2 teaspoons cocoa
60g butter
½ cup thickened cream
METHOD
Melt chocolate over hot water.
Cool but do not let set.
Combine water and sugar in saucepan.
Stir over heat without boiling until sugar is dissolved.
Bring to boil, boil for 2 minutes without stirring.
Beat egg yolk in small bowl until light and fluffy.
Add hot syrup in a thin stream gradually while beating.
Beat in chocolate, sifted cocoa and softened butter.
Refrigerate for 30 minutes or until frosting is spreadable.
Whip cream.
Stir in ¼ cup of frosting.
Refrigerate until required.
Spread frosting over log.
Scrape folk prongs along log to create the look of ‘bark’.
Spread cream and frosting mix over the ends of the log.
Sprinkle icing sugar over log before serving.
Enjoy
