For years historians have ignored the presence of French colonies in the interior of America before the French and Indian War. It is yet another example of history being written by the conquerors. There was indeed a large thriving settlement on the Mississippi River called Kaskaskia in what is now the state of Illinois. Lauren DeBeauville, the main character from The Pride of the King lived there for several years. At a Christmas celebration, called a Reveillon, Yule Log is served. I also include a reference to it in Beyond the Cliffs of Kerry when Darcy McBride is living in New France.
Yule Log or Buche De Noel
5 eggs, separated
1 cup sugar, divided
1/2 cup cake flour or all-purpose
1/4 cup baking cocoa
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1 cup heavy whipping cream
1/2 cup confectioners' sugar
1/3 cup butter, softened
1/3 cup baking cocoa
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
2 to 3 tablespoons milk
Line a 15-in. x 10-in. x 1-in. baking pan with greased paper or use waxed paper. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, beat egg yolks on high until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine flour, cocoa and salt; gradually add to egg yolk mixture until blended.
Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain.
Spread batter evenly in prepared pan. Bake at 350° for 12-15 minutes or until cake springs back (do not overbake). Cool for 5 minutes; invert onto a linen towel dusted with powdered/confectioners' sugar. Peel off paper carefully. Cut off jagged hard edges. Roll up in the towel which is sprinkled with powdered sugar, starting with a short side. Cool on a wire rack. In a bowl, beat cream until it begins to thicken. Add sugar. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within 1/2 in. of edges. Roll up again. Place on serving platter; chill.
In a bowl, beat frosting ingredients until smooth. Frost cake. Using a fork, make lines resembling tree bark and add a sprig of holly. Yield: 12 servings.
Tourtiere was served at the home of Gabriel and Anne Lupone at their Christmas Reveillon in, The Pride of the King.
Tourtiere or French Meat Pie
2 tablespoons veg. oil 2/3 cup of chopped onion 2/3 cup of carrot finely diced 1/4 teaspoon of garlic minced 1 lb. of ground pork(seasoned is good) 1/8 teaspoon of cloves 1/4 teaspoon of black pepper 2/3 cup of diced potatoes uncooked 1/4 cup chicken stock 1/2 cup dark gravy pastry for top and bottom of a 9 in. pie
Preheat oven to 375. Heat oil over med. heat. Saute onions until clear then add carrots and garlic. Saute' until tender about 3 or 4 minutes. Add ground pork. Cook until browned, stirring. Reduce heat and add seasonings and potatoes and stock. Cook til potatoes are tender about 5 minutes. Add gravy and mix. Cool completely. Line a nine inch pie plate with pastry, add meat filling. Place top layer of pastry onto meat filling and crimp edges to seal. Cut 2 vent holes in the top of the pastry and decorate top with any remaining pastry you may have. Bake 30-40 minutes or until crust is golden brown.
Henry Bologne served this delicious bread to Lauren and James when they dined by torchlight one night on The Pride of the King. Some say this is a French recipe, Sally Lunn being the English mispronunciation of Soleil Lune (Sun and Moon) bread.
Sally Lunn Bread
1 package (1/4 ounce) active dry yeast 1/2 cup warm water 110-115 degrees 1 cup warm milk 110 to 115 degrees 1/2 cup butter, softened 1/4 cup sugar 1 teaspoon salt 3 eggs 5-1/2 cups all-purpose flour
In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, eggs and 3 cups flour and beat until smooth. Stir in enough remaining flour to form a soft dough but do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about an hour. Turn into a greased and floured 10-in. tube pan. Cover and let rise until doubled, about 1 hour. Bake at 375° for 25 minutes or until golden brown. Remove from pan to a wire rack to cool. About 12 servings.