Wild Rice Recipe

http://gransbest.com/wild-blend-rice-instant-pot/

Bûche de Noël

A tiny bûche de noël! Really, I'd say this petit cutie serves 2? Maybe 4 if no one really likes chocolate?

recipe arrived to from https://heart-of-light.blogspot.com/2017/01/christmas-2016.html?m=1 and Cupcake and Cashmere Instagram stories 2019 https://www.instagram.com/stories/highlights/18096598126116680/
adapted from https://www.allrecipes.com/recipe/17345/buche-de-noel/
recipe referenced for more detailed instructions https://www.bonappetit.com/recipe/buche-de-noel-recipe
buttercream from https://smittenkitchen.com/2015/02/the-i-want-chocolate-cake-cake/
mushrooms from https://www.bonappetit.com/recipe/meringue-mushrooms-recipe

Cake
3 egg whites
2 tablespoons white sugar

3 egg yolks
1/4 cup sugar

2 tablespoons + 2 teaspoons cocoa powder
3/4 teaspoon vanilla
1/4 teaspoon espresso powder (new addition)
1/8 teaspoon salt


Filling (half this next time)
1 cup heavy cream
1/4 cup powdered sugar
1/4 cup cocoa powder
1/2 teaspoon vanilla

Buttercream Frosting
3 tablespoons cocoa powder
3/4 cup powdered sugar
5 tablespoons unsalted butter (at room temperature)
pinch of salt
1 1/2 teaspoons cream or milk (additional teaspoons as needed)
1/4 tsp vanilla

Make Cake

1. In your stand mixer, beat egg whites with whisk attachment until soft peaks form
2. Slowly add in 2 tablespoons granulated sugar. Whisk until stiff peaks. Set aside.
3. Add egg yolks and 1/4 cup of sugar to empty mixer bowl. Whisk until thick and pale in color.
4. Add cocoa, vanilla, espresso powder, and salt. Slowly mis together, then increase speed. Whisk until combined.
5. Add the stiff peaked egg whites into the yolks. Don't crush the air out. Add in about 2 tablespoons of whites and mix together. Add in about half the remaining whites and gently fold until completely combined. Add in remaining whites and gently fold until just combined.
6. Pour into a parchment lined half of a 10x15" baking sheet with an aluminum foil dam in the middle.
7. Bake at 375 for 10-14 minutes. Bubbles should be formed evenly through the whole surface, top will be dry, and the edges will have begun to pull away slightly.
8. Removed cake from oven. Invert onto clean piece of parchment. Roll cake into a log. Set on wire rack seam down to cool for approximately 20-30 minutes.

While Cake Bakes--

Make Whipped Cream Filling

1. Whisk cream, powdered sugar, cocoa powder, and vanilla until fully whipped. (Just make this in the same mixing bowl as above!)
2. Scrape out bowl and set aside.

Make Buttercream Frosting

1. (Yep, in the same mixing bowl.) On the lowest level, combine cocoa powder and powdered sugar. (This should bust up any lumps, preventing the need to sift.)
2. Add butter and salt. Slowly mix to combine, then increase speed to begin whipping. 
3. Once fully-ish combined, add in 1 1/2 teaspoons cream and vanilla. Continue to whisk. If needed for texture, add additional milk/cream 1 teaspoon at a time until desired consistency (I added 2 extra teaspoons).

Assemble the Bûche

1. Gently unroll the mostly cool cake. 
2. Layer on the whipped cream filling, spreading evenly across cake.
3. Gently re-roll the cake into a roll.
4. Frost the exterior of the bûche with the buttercream. Drag a fork through the frosting to add tree bark texture.
5. Chill cake for best shape when cutting. 

Weekly Menu December 21 - 27

Lasagna
(The Pioneer Woman Cooks)

Mushroom Stroganoff
https://www.halfbakedharvest.com/mushroom-stroganoff/

Buffalo Chicken

Tomato Soup (Martha Stewart Recipe) and Garlic Pull Apart Bread (https://www.halfbakedharvest.com/pull-apart-garlic-butter-bread-wreath/ ) or Latkes (https://smittenkitchen.com/2008/12/potato-pancakes-even-better/) for lunches

Vegetable Barley Soup

1/2 yellow onion
1 clove garlic
olive oil

4 carrots, diced
2 stalks celery, diced
1 tablespoon chopped fresh rosemary
1 sprig thyme

1 14 oz can diced tomatoes (skip next time)

1/2 cup pearled barley
3 cups chicken broth (more? 4?)
1 bay leaf

salt and pepper

3 small red potatoes
1/2 cup frozen green beans

corn
4 mushrooms, thinly sliced

1. Heat olive oil over medium in a large soup pot
2. Saute onion until translucent
3. Add garlic and cook for 1 more minute
4. Add carrots and saute until just softened.
5. Add celery and herbs and toss together.
6. Add pearled barley, broth, and bay leaf. Season with salt and pepper. 
7. Bring to a boil, then lower to a simmer for 25-30 minutes, adding next ingredients when time
8. After 10 minutes, add frozen green beans. Raise heat to bring soup back to simmer.
9. After 15 minutes, add the diced potatoes. Taste and add additional salt and pepper if needed.
10. After 25 minutes, check potatoes, green beans, and barley for doneness. Continue to simmer until cooked through.
11. Add corn and mushrooms. Cook until heated through. 
12. Serve