This is the barbecue sauce that we had at many family picnics on Corliss Ave. I have a distinct memory of this sauce. but I don't know if it is a mish mash of several memories or if it is memory of one specific time. The charcoal grill was set up in the driveway of 190 Corliss and the chicken pieces that had been marinating in the sauce were ready to go on the grill. When the coals began to glow, Papa (in a pair of cutoff jean shorts), put the pieces on the grill and they sizzled and smoked. He then cooked, turned and mopped the pieces with more sauce until they were just the right amount of char and still juicy. And I am thinking he did this with a beer in one hand. I made this sauce and cooked some chicken a few weeks ago, but something was just missing.
I have always wanted to make a Buche de Noel and this year I finally decided to jump in. It wasn't perfect but it looked pretty darn good and tasted great. And it was even gluten free so that everyone could enjoy it on Christmas Eve. Again, I did not find one recipe that fit the bill for what I was making so I used pieces of different recipes to make: A gluten free chocolate sponge, a french chocolate buttercream (so delicious) and meringue mushrooms as well as just regular whipped cream for the center. The "ribbons" Add the chocolate and in the oven. It is a very thin cake so make sure you watch the timing Dust with cocoa powder and sugar to roll it up while it is still warm Cool the cake completely while rolled up Fille with cream and.... re-roll. This was tricky and the cake was sticky. I am not sure if that is related to the gluten free cake or if it is just tricky. Even if it looks messe...
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