French Christmas Celebration Part 2 Hot -

When we say "French Christmas celebration part 2 hot," we aren’t just talking about temperature. We are talking about the steaming, bubbling, flame-kissed dishes that emerge from the French kitchen on Christmas Eve and Christmas Day. We are talking about the burning brandy, the hot wine, the roaring fire, and the passionate arguments over foie gras. Forget the snow; French Christmas gets hot .

Just before serving, the lights are dimmed. The father of the family takes a culinary torch (or the chef brings out a hot salamander). The brush of blue flame hits the meringue peaks, browning them in seconds, creating a hot, toasted marshmallow exterior over a frozen ice cream core. The contrast is violent and beautiful. For the truly dramatic, they might pour warm chocolate sauce or flambéed Grand Marnier over the slice. The sizzle of cold meeting hot is the audible signal that Christmas has peaked. How do French families keep the meal "hot" when a traditional Réveillon lasts 6 to 8 hours? They have a secret weapon: the hot plate ( le chauffe-plat ). Every French grandmother owns an electric hot plate or, in rustic homes, a cloche de service (a metal dome with a candle underneath). french christmas celebration part 2 hot

If you want to replicate a French Christmas at home, don't just buy a bûche cake and put up a sapin de Noël (Christmas tree). Turn your oven to 400°F. Roast something large and glorious. Pour brandy on something and light it on fire. Boil wine with cloves. Let your kitchen fog up with the windows. Make it hot. When we say "French Christmas celebration part 2