Yule cake with cranberries and chocolate chips

Yule cake

Yule cake

MERRY CHRISTMAS, EVERYBODY!! Merry Christmas you beautiful old Ordinary, you! I hope everybody is making merry with their friends and family. Best, warmest, brightest wishes to everybody!

Your playlist assignment for this week is songs about peace. It could be world peace, peace of mind, a still and peaceful moment, or a song that sounds like peace to you in any way. I’ve made the playlist collaborative, so add what you like!

And as a bonus, here’s last year’s Christmas playlist, with some tracks added. It’s a doozy!!

And a recipe for yule cake. I found an old recipe in Mrs. Beeton’s cook book, and I adapted it somewhat. It’s a mild, yeasted cake, with dried cranberries, clementine zest and bittersweet chocolate chips. Not too sweet, and very Christmasy. Nice toasted with butter, actually!!

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French-cake-a-week: Buche de Noel

Buche de noel

Buche de noel

In which Claire, who doesn’t speak French, bakes her way through the cake section of a French cookbook from 1962. It’s nearly Christmas!! Three days till Christmas eve, and we get presents on Christmas eve, too! Or so I’ve been told over and over and over again. The boys have been waiting ages for Christmas, and I’ve been waiting for ages to make this cake. The time is finally right! Tis the season for buche de noel. I’ve gotten into the habit of talking about French films in my preamble to my French cakes, and it’s a habit I’ve enjoyed, so here we go again… This is a season of lights, in which we celebrate the lights on our Christmas tree, and in our hearths and hearts, so let’s talk about the Lumière brothers. Their name means light, of course, and they invented a way to organize lights and shadows to make pictures, and to project them so that we could all see them. They invented cinema, or more specifically, the cinématographe, a device that recorded, developed and projected motion pictures. (Of course they didn’t invent moving pictures singlehandedly, but were part of a long process of experimentation performed by many different people in many different places.) They were the first to perfect the art, though, and the first to project it. Cinématographe means “writing with movement,” which I find a beautiful idea, and which many film theorists would be drawn to, later, in discussing the language of cinema. I love the films of the Lumière brothers. They’re short (50 seconds), simple, beautifully framed, and oddly compelling. This time of year, when I look at the boys and the pure, concentrated force of their love for everything about Christmas, for everything that makes Christmas magical, I’m always more than a little envious of them. We’ve all become jaded about film, I think. Digital effects, techonological advances, and millions of dollars thrown at what has become an industry have helped us to forget how magical film must have seemed at its birth. Watching the Lumière brothers films is like seeing a child excited by Christmas – thrilled by the lights, proud of the decorations they made, hopeful and inspired. And, of course, I love the Lumière brothers films because they’re all (wait for it) about ordinary people, and every day situations. Their films are called actualités, and they record mundane, daily events. The very first film shows workers leaving a factory, along with a large dog, a horse-drawn carriage and a few bicycles. Subsequent films show babies eating, trains arriving at a station, children playing marbles. But they’re so beautifully shot – they’re static, but the composition is so thoughtful, and the play of light and darkness so graceful, that they’re unforgettable. By noticing and recording an ordinary moment they make it memorable. And surely that’s what film is all about.

As the Lumière brothers were the first filmmakers, this buche de noel is the first cake in my French cookbook. Although it seems fancy, it’s actually quite simple – a sort of genoise sponge cake, just butter, sugar, eggs and flour, spread thin, and then rolled up with mocha cream inside and out. I followed the cake recipe exactly, but I was a little perplexed by the mocha cream, which seemed to consist of uncooked egg whites and coffee, so I strayed a bit on the cream, and made my own, sort of a pastry cream/mousse, with chocolate and coffee. Very delicious!! And, as you know if you’ve been following along, my attempts to make marzipan were mixed, so I bought some to make these leaves. And then added a bit of green writing-frosting, because if there was one thing this cake needed it was more sugar!! The whole cake was lovely – after a few hours in the fridge it set enough that you could cut it into slices, but we finished off the cake, all of us attacking it directly on the platter!!buche-de-noel

Here’s the first part of a show on the Lumière brothers that shows all of their early films and has lovely dry, witty, informative narration by Bertrand Tavernier.

And here’s Ding Dong Bell, by The Ethiopians. Another song that I posted last year that bears repeating. I love it!!

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