Christmas Delights Warm Origins Of Desserts That Warm The Soul

As December spreads its cold arms, we long for a warmer embrace, and how else do we celebrate the spirit of yuletide than by indulging in the many delicacies and special sweet treats of the season It is easy to forget the biting cold outside with traditional recipes such as B&ucircche de No&eumll (the Yule Log), La Galette des Rois or King's cake, gingerbread biscuits, and of course, the plum cake, making kitchens fragrant with their doughy sweet aromas. It is not ironic then that some of the origin stories for these Christmas specials trace the foremost need for providing warmth to families, making it into a tradition.

Kazem Samandari, Founder of L'opera says that initially, throughout the Middle Ages, the B&ucircche de No&eumll (the Yule Log) was not made to be eaten and was actually an actual log of a tree. 

"It consisted of a true log decorated with leaves and ribbons and burned all night to mark the end of the winter solstice, particularly in the Northern European Celtic countries." He adds that the now popular edible Yule logs only appeared in the middle of the 20th century after the Second World War, "First in France and subsequently in other French-speaking countries and elsewhere."

Tradition of Warmth

Chef Ashish Singh of Comfort Bakehouse by Cafe Delhi Heights further elaborates on this favourite among kids. "It was meant to symbolise a new beginning for a new year, and any misfortunes were burned in the flame," he says, explaining the origins of the B&ucircche de No&eumll. "The Yule Log was never allowed to burn completely, and the remaining pieces were brought into the house to bring the family good luck and prosperity. The log was specially selected for the occasion, originally to mark the winter solstice, and carried in the main room to provide maximum lasting and reassuring warmth."

Fit for Royalty

Another widely observed Yuletide celebration in Europe is the Galette des Rois, which translates to "King's Cake". It is the eponymous tradition which has lent its name to the popular French dessert and is celebrated primarily in Christian countries of southern Europe. "Each offers different variations in a more local style," Samadari explains. "Vasilopita from Greece is a very light, airy cake made with citrus fruit. Rosc&oacuten de Reyes from Spain is made of a brioche-like sweet dough, in a large ring shape, and is decorated with pieces of crystallised and candied fruits and almonds."

He adds that this dessert is shaped like a crown in Portugal and garnished with nuts, candied fruit, quince jelly and port. "The original French Galette des Rois is flaky pastry pie filled with frangipane, a butter-rich smooth mixture of almond and pastry creams."

The tradition goes that inside the Galette des Rois, a little surprise figurine is hidden. While the family cuts the Galette, the youngest child hides under the table, calling out which slice will go to whom. After the distribution, whoever receives the portion that hides the toy, is named King or Queen for the day and gets to wear the crown that is given with the Galette. 

Delhi&rsquos French Delights

Reading about these quintessential French desserts might make one wonder if they could be accessible elsewhere, like in India. And for that very reason, several bakeries and patisseries in the capital that specialise in European desserts have upgraded their menu to include more of these Yule favourites.

"Honey and Dough is bringing back its classic selection of plum cakes, exceptional chocolate balls, Christmas pudding, cookies, and other festive specialities," says Aavika Chhawchharia, founder of Honey & Dough. 

"This year's speciality is the Chocolate House, which is a Christmas chocolate house made with special in-house chocolates, along with truffles and more," she adds. "This chocolate house is the most exclusively designed chocolate delicacy this year, specially crafted for Christmas at our outlets."

Tiny gingerbread men and gingerbread houses with little dollops of colour and candies decorating them are much loved by kids and adults. "Adding to Honey and Dough's famous all-year line of cookies, ginger shortbread is specially crafted for Christmas this season," Chhawchharia says.

We asked Amit Kumar, L'Op&eacutera&rsquos culinary head, to compile two easy Christmas dessert recipes for our readers.

CHRISTMAS RECIPES

Plum Cake (Recipe for 2 cakes of 1 kg each)

Ingredients

Flour 500 gm

Butter 300 gm

Eggs 6 gm

Brown sugar 300 gm

Garam Masala 20 gm

Soaked fruits 520 gm

Milk 120 gm

Baking powder 12 gm

Method

1. Preheat the oven at a temperature of 145â.

2. Scale the flour, baking powder and spices and mix together.

3. Start by mixing the butter and sugar together in the mixer until it looks pale and fluffy.

4. Gradually add the eggs and the milk.

5. Add in the dry ingredients and soaked fruits and mix well.

6. Line the bottom of the cake ring with aluminium foil. Put 800 gm of the plum cake mix and bake at 145â for 35 minutes.

Gingerbread Men Biscuits (Recipe for 500 biscuits)

Ingredients

Flour 2100 gm

Baking Powder 60 gm

Brown Sugar 1020 gm

Garam Masala 9gm

Ginger Powder 5gm

Egg 300gm

Honey 600gm

Butter 600gm

Method

1. Take a bowl and mix well butter and brown sugar.

2. Add eggs and honey little by little.

3. Add flour, baking powder, garam masala and ginger powder and mix all the ingredients for 1 minute.

4. Put it to rest at a temperature of 4â for 10 hours.

5. Preheat the oven at a temperature of 160â.

6. Cut the biscuits into a shape.

7. Bake the biscuits for 15 minutes.

8. Leave the biscuits to cool down for 30 minutes.

9. Finish by decorating with royal icing.