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Best French Christmas Recipes

Updated on November 22, 2016
Patty Inglish, MS profile image

Patty collects recipes from past generations among ethnic groups, the 13 Original Colonies, the American Civil War & the 19th century.

Lavender Fields in Provence

Lavender fields are a common site in this region of Southeastern France.
Lavender fields are a common site in this region of Southeastern France. | Source

French Traditions of Christmas Past

Although my heritage contains some French ancestry, I never saw any type of French cuisine until after I was in college. On my first encounter with a French dish -- I did not know what it was. Slowly, I became familiar with French dishes and liked many of them, even snails occasionally.

At Christmas Eve dinner after midnight mass in some parts of France, particularly in Provence, a large meal is enjoyed. This tradition is not upheld as frequently as in the past, but is one still observed in Provence. It includes 7 full courses plus 13 different desserts.

First, the long table is set with different table cloths in layers to represent the Holy Trinity. The the table is laden with each separate course, all of which are vegetarian and eschew meat according to Catholic tradition,

The number 7 represents the number of days it took to create the universe and the Number 13 is explained in The 13 Days of Christmas in Provence.

The Christmas Eve "Gros Souper" of Provence contains is a lot of food and requires a significant amount of time to prepare and to eat.

All this aside, I have discovered some delicious recipes for the Christmas Season from French culinary traditions and will share some of them with you here.

A markerProvence, France -
Provence, France
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French Recipes to Remember

Source

Cauliflower Provencal

Serves 4.

Cauliflower is delicious and is high in vitamin C and Potassium.

INGREDIENTS

  • 1 Head of cauliflower
  • 1 Red bell pepper, diced
  • 1/3 Cup vegetable stock
  • 1/4 Cup sliced black olives
  • 2 Tomatoes, chopped coarse
  • Salt and pepper, to taste

INSTRUCTIONS

  • Clean, break apart, and steam the cauliflower for 9 - 10 minutes until tender-crisp.
  • In a large pan on the stove top, combine the red bell pepper, tomatoes, and stock.
  • Stir and bring the vegetables to the boil over moderate heat.
  • Cover the pan and cook for 3 minutes, stirring occasionally, until peppers are tender-crisp.
  • Add in the steamed cauliflower pieces and the sliced olives, tossing to coat evenly; cover pan again and cook 2 minutes or until cauliflower is tender.
  • Season with salt and pepper and serve.

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Source
Source

Christmas Meat Pie

Serves 6 and can be made ahead of time and frozen.

INGREDIENTS

  • 2 Large potatoes, peeled
  • 1/2 Lb ground pork
  • 1/2 Lb ground beef
  • 1 clove garlic, minced
  • 1/2 Cup chopped onion
  • 1/3 Cup diced carrot
  • 1 bay leaf
  • 1/8 tsp cloves
  • 1/4 tsp ginger
  • Salt and pepper, to taste Two-crust pastry recipe

INSTRUCTIONS

  • Preheat oven to 400 degrees F.
  • Boil the potatoes in water until soft, then drain and mash, then set aside for now.
  • Brown the beef and pork in a skillet together and drain excess fat.
  • To the skillet, add in the next 6 ingredients.
  • Season the mixture with salt and pepper, stir, and simmer, covered, for (20 minutes, stirring every few minutes.
  • Pull out the bay leaf and stir in the mashed potatoes.
  • Remove from heat and set aside to cool.
  • Roll half of the pie pastry into a 12-inch circle and lay into in 9 inch pie pan.
  • Fill the pastry with the meat mixture.
  • Roll out the other half of the pie pastry and top meat mixture and seal/flute the rim of the crust.
  • Place several slits around the top of crust to release pressure.
  • Bake for 30 minutes and serve.

Chestnuts
Chestnuts | Source

Christmas Chestnut Pudding

INGREDIENTS

  • ½ Lb chestnuts, crushed or purchases chestnut puree
  • 7 Tablespoons butter
  • 2 Tablespoons heavy cream
  • 8 egg yolks, slightly beaten
  • 6 egg whites, beaten stiff Pure vanilla extract

INSTRUCTIONS

  • Preheat oven to 325 degrees F.
  • Crush the chestnuts and add them to the butter and vanilla in a mixing bowl.
  • Mix well and slowly add in the cream a little at a time and mixing well.
  • Add in the egg yolks and stir.
  • Carefully fold in the beaten egg whites and do not over mix.
  • Pour into a baking mold or baking pan.
  • Bake for 30 minutes and remove from oven and cool.
  • Turn the pudding out onto a serving platter and cover with your favorite chocolate sauce before serving.

Source

Shortcut for Traditional French Yule Log - La Bûche de Noël

In some parts of the world, the Yule Log is called more simply the Chocolate Christmas Log. It is a chocolate cake that celebrants prepare and enjoy during the Christmas Season in France and other parts of the world. Some French cooks have even come up with a shortcut recipe that uses cookies to save time; however, I will present both recipes here for your pleasure.

Shortcut Cookie Yule Log

INGREDIENTS

  • 18 Sugar Cookies 1 teaspoon powdered cocoa 8 oz. heavy cream 1 teaspoon powdered sugar
  • Colored sugars for decorating, or icings in a tube
  • A fork, a whisk, a mixing bowl, aluminum foil, and a large serving plate

INSTRUCTIONS

  • Pour the heavy cream, sugar, and cocoa into the bowl.
  • Whisk cream until just stiff enough to stand up in peaks. Using about half of the prepared chocolate cream, spread the whipped cream onto the cookies and sandwich them together to form a long roll.
  • Wrap the roll of cream and biscuits up in some aluminum foil and close up the ends.
  • Place the Yule Log into the refrigerator to set for 12-24 hours; cover and save the other half of the cream there as well.
  • Carefully unwrap the roll the next day and place the roll onto the plate and cover it with the rest of the cream.
  • Draw the fork tines across the cream to make the cream look like bark.
  • Sprinkle it with colored sugar and form snow and holly on top and cut servings between the cookies.

Traditional Recipe for the French Yule Log

Some sources describe this delicacy as a "chocolate jelly roll", but it is actually a few steps above that description.

INGREDIENTS

  • For the Cake: 2/3 Cup flour, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 4 eggs, 3/4 Cup sugar, 3 squares baking chocolate, 2 Tablespoons water.
  • For the Filling: 1 Cup whipping cream; 2 Tablespoons Ground Chestnuts or Chestnut puree (traditional, but optional); 2 Tablespoons powdered sugar; 1 teaspoon vanilla or almond extract (your choice).
  • For the Frosting: 1/3 cup butter, 2 Cups powdered sugar, 1/4 Cup powdered cocoa, 2 Tablespoons milk, 1/2 teaspoon vanilla extract.

INSTRUCTIONS

  • Preheat oven to 350 degrees F.
  • Butter a 15” x 10” jellyroll pan (or a shallow baking pan or a deep-sided cookie sheet, and line it with waxed paper. Also butter the top of the waxed paper. If you use a cookie pan, make sure it is large enough so that the cake will be thin enough to roll up.
  • In a bowl, combine the dry ingredients - flour, soda, and salt.
  • Beat eggs until fluffy and light yellow. Bit by bit, add the sugar to the eggs and beat well.
  • Melt the chocolate and water in a pan over medium heat and add this to the egg mixture.
  • Fold in all the dry ingredients to the egg mixture and mix carefully.
  • Spread the batter evenly into the pan and bake for 15 - 17 minutes, until cake is springy.
  • Remove from oven and turn it out onto a clean tea towel sprinkled with powdered sugar.
  • Remove the waxed paper, and trim edges of cake that are too crsipy.
  • Starting at the narrow end of the jellyroll pan or carefully at either end of the other the of pan, roll up the cake and towel together and set aside to cool with the towel inside.
  • Filling Whip cream to soft peaks and stir in powdered sugar and vanilla or almond extract until stiff.
  • Unroll the cake and spread filling on top of cake.
  • Roll up the cake again without the towel.
  • Cut a thin slice off each end of the roll to place on top as “bumps on the log.”
  • Frosting Set butter on the counter and warm up to room temperature and combine all ingredients. Beat until smooth.
  • Use the cut off ends to make "bumps on the log" and glue them on with frosting.
  • Frost the entire surface of the cake, ends, and bumps.
  • Draw the tines of a fork across the surface to symbolize tree bark.
  • Sprinkle powdered sugar over all to represent snow and decorate with Christmas holly and a bow or create them with fondant, if you like and refrigerate.

© 2008 Patty Inglish

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    • Jerilee Wei profile image

      Jerilee Wei 8 years ago from United States

      Sounds yummy, I'll add them to my recipe box to try.

    • Patty Inglish, MS profile image
      Author

      Patty Inglish 8 years ago from North America

      I hope you DO enjoy them - pies are my favoritie and the cauliflower is great!

    • Earth Angel profile image

      Earth Angel 8 years ago

      Wow!!

      Patty that califlower sounds wonderful!!

      Thanks for sharing!!

      Blessings always, Earth Angel!!

    • Zsuzsy Bee profile image

      Zsuzsy Bee 8 years ago from Ontario/Canada

      I'm with Earth Angel... that cauliflower recipe was made with me in mind. I've gotta try it. Yum.

      Hope you're well Patty. Thanks for sharing. regards Zsuzsy

    • Patty Inglish, MS profile image
      Author

      Patty Inglish 8 years ago from North America

      Earth Angel and Zsuzsy - this dish has a lot of flavor and good textures, so I hope it hits the spot!

    • Netters profile image

      Netters 8 years ago from Land of Enchantment - NM

      Wow, very interesting. And thanks for the recipes Patty!

    • Great Caruso profile image

      Great Caruso 8 years ago from USA

      Looks and sounds wonderful. I will try some of those out.

    • Stacie L profile image

      Stacie L 8 years ago

      well that Christmas Yule log looks fantastic. And no calories either right? :)

    • Patty Inglish, MS profile image
      Author

      Patty Inglish 8 years ago from North America

      Invisible French calories! :)

    • Zsuzsy Bee profile image

      Zsuzsy Bee 8 years ago from Ontario/Canada

      Patty! Had the Cauliflower last night for supper. Yum. I had a couple of strips of bacon left over so I crumbled it over top and that was my dinner. (Plate-likin-good) Thanks again for sharing. regards Zsuzsy

    • Patty Inglish, MS profile image
      Author

      Patty Inglish 8 years ago from North America

      Zsuzsy Bee! -- It IS delicious as a recipe imo and I am glad you like it too. We're a recipe club!

    • profile image

      graylee 8 years ago

      Deeeeelish! What a beautiful hub! Can't wait to try some of these recipes. - Graylee

    • Patty Inglish, MS profile image
      Author

      Patty Inglish 8 years ago from North America

      Now I am starving for a meat pie! Thanks for your visit, graylee.

    • RGraf profile image

      Rebecca Graf 8 years ago from Wisconsin

      These sound great. I'm not too familiar with French foods, either. I might need to change that.

    • tonymac04 profile image

      Tony McGregor 8 years ago from South Africa

      Thanks for some wonderful looking recipes!

      Love and peace,

      Tony

    • Lgali profile image

      Lgali 8 years ago

      nice stuff

    • profile image

      hi 7 years ago

      hi hi hi hi hi

    • shai77 profile image

      Chen 7 years ago

      Loved the Hub.

      Wow what an amazing pic :-)

    • Gemynii profile image

      Gemynii 7 years ago from Texas

      Beautiful picture of the lavendar fields. Very nice! Anxious to try out the recipes!

    • Coolmon2009 profile image

      Coolmon2009 7 years ago from Texas, USA

      Nice recipes nice picture too thanks for sharing

    • profile image

      shanika 6 years ago

      Tried the meat pie last New Years Eve it was FANTASTIC!!! we have had it throughout the year

    • profile image

      claytonmathieu 6 years ago

      Je deteste le choufleu

    • Patty Inglish, MS profile image
      Author

      Patty Inglish 6 years ago from North America

      I'll have your portion of cauliflower, then.

    • France Travel Inf profile image

      France Travel Inf 6 years ago

      Great sounding recipes! I would love to have you share the cauliflower recipe on my website if you are interested!

      http://www.france-travel-info.com/BonAppetit.html

    • Patty Inglish, MS profile image
      Author

      Patty Inglish 6 years ago from North America

      Don't know if it took or not. Thanks!

    • France Travel Inf profile image

      France Travel Inf 6 years ago

      Patty - I am not seeing it in my inbox. If you are agreeable, I will copy it from here and post it with a credit to you.

      Debbie

    • Patty Inglish, MS profile image
      Author

      Patty Inglish 6 years ago from North America

      That will work fine - thanks very much!

    • France Travel Inf profile image

      France Travel Inf 6 years ago

      Patty,

      Thanks again for sharing the recipe! You can find it on our site at

      http://www.france-travel-info.com/BonAppetit.html

    • profile image

      shanika 6 years ago

      meat pie recipe was awesome we are making it for the 2nd year .

    • profile image

      Hannah 6 years ago

      hi everyone!!! have a great day, Jesus loves you!!! and will always!!

    • profile image

      Anoneymous 5 years ago

      Lush Yule log, definitely do it again. Ho wmany does it serve?

    • Patty Inglish, MS profile image
      Author

      Patty Inglish 5 years ago from North America

      Probably 8 dessert servings, or 10 if served with holiday-flavor ice cream.

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