This article highlights festive baking recipes from celebrated chefs, showcasing a variety of delectable treats perfect for the holiday season.
The holidays are the perfect time for project baking, and this yule log from Rose Levy Beranbaum, the grande dame of cakes, won’t disappoint. She tweaked and refined the recipe for the 35th-anniversary edition of her game-changing cookbook making each component, from the ethereal, almost soufflé-like chocolate cake and Chantilly cream filling to the dark chocolate ganache “bark” and meringue “mushrooms,” even more foolproof.
While this bûche de Noël is certainly greater than the sum of its parts, you’ll be starting with some pretty great parts—and mastering essential baking skills along the way. This simple fruitcake was the much-anticipated centerpiece at her annual Christmas Eve lunch—and baking loaves upon loaves of it is a ritual that Kattan still looks forward to every year. Funnily enough, the cake is based on an old Betty Crocker recipe, which Teta Julia adapted to include local Palestinian ingredients, adding extra cinnamon and nutmeg, sweetening with dibs (grape molasses), and loading up on dried fruits, from moist dates to fleshy apricots to musky figs. While Canadian food writer and cooking teacher Camilla Wynne usually doesn’t like to pick favorites, she makes an exception for this tangy, ultra-creamy no-bake cheesecake recipe in her new cookbook—it’s that good. “Not only is it positively stunning, with its quince chips encased in sunset-pink translucent jelly as if in amber, but I could eat the whole thing myself,” she says. We feel the same way—and bet your guests will too. In Portland, Oregon, she serves bold creations like mole crème brûlée and bone marrow caramel tres leches. But, surprisingly, there is one dish that she’s hesitant to riff on: carrot cake. “It’s my dad’s favorite cake, and my mom loves cream cheese frosting, so we would make it for every holiday,” she say
HOLIDAY RECIPES CHEF RECIPES YULE LOG FRUITCAKE CHEESECAKE
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