CHRISTMAS IN JULY

For some, Christmas doesn’t come soon enough. The joyful time of year is fun for almost everyone. If you are impatient or just wish that you could experience Christmas more than once a year, then throw a Christmas in July party and experience Christmas in winter!

Try these festive treats on your menu:

Antipasto Christmas Tree Cheese Ball

This cheesy appetizer sculpture will help you decorate for your Christmas party and feed your guests all in one fell swoop. The base is essentially a cheeseball with all of the flavours you might find on a normal antipasto —marinated and pickled veggies, spicy cured meat, and salty, nutty cheese—all encased in smooth cream cheese and served with your favourite cracker or crostini.

Ingredients:

• 2 c. finely shredded Provolone
• 1 c. finely shredded Parmesan
• 2/3 c. chopped pepperoncini
• 1/2 c. blanched almonds, chopped
• 4 oz. salami or pepperoni, finely chopped
• 2 marinated artichoke hearts, finely chopped (about 3/4 c.)
• 2 cloves garlic, chopped
• 2 tbsp. Italian seasoning
• 1/2 tsp. kosher salt
• 1/4 tsp. crushed red pepper flakes
• 4 (8-oz.) blocks cream cheese, room temperature
• 6 oz. pitted marinated green Cerignola olives, halved
• 4 oz. marinated Kalamata olives, halved
• 2 oz. pitted marinated black Cerignola olives, halved
• 4 oz. roasted red peppers, cut into pieces
• Rosemary sprigs, for decorating
• 1 slice fresh mozzarella
• Crackers or crostini, for serving

Directions:

1. In a large bowl, toss Provolone, Parmesan, pepperoncini, almonds, salami, artichokes, garlic, Italian seasoning, salt, and red pepper flakes with a fork until combined. Using a rubber spatula, fold cream cheese into Provolone mixture until well blended.
2. Place 1 sheet plastic wrap on a cutting board or small platter with the long end facing you. Arrange another same-size sheet of plastic on top with the short end facing you. Pile cream cheese mixture into center of plastic. Drape plastic over cream cheese mixture and form into a Christmas tree shape, standing it upright. Tightly wrap shaped cheese in plastic and chill until cold, about 30 minutes. 
3. Remove plastic wrap from cheese. Gently pat olives dry with paper towels to remove excess marinade. Decorate cream cheese tree with olives, red peppers, and rosemary. 
4. Using a paring knife or a star-shaped cookie cutter, cut out a star from mozzarella. Insert a toothpick into bottom of star and insert into top of tree. Serve with crackers alongside.

Bûche de Noël (Yule Log Cake)

 Also known as a yule log cake, this traditional French dessert rolls a filled chocolate sponge cake into a classic Christmas centerpiece. You can decorate your yule log cake however you please—this frosted, swirled cake is a stunning winter dessert all on its own with just a dusting of sugary snow. 

Ingredients:

FOR THE CAKE

• Cooking spray
• 6 large eggs, separated
• 1/2 c. all-purpose flour
• 1/4 c. unsweetened cocoa powder
• 3/4 c. granulated sugar, divided
• 1/4 tsp. kosher salt
• Powdered sugar, for sprinkling

FOR THE FILLING

• 1 1/4 c. heavy cream
• 1/4 c. powdered sugar
• 2 tsp. gelatin (optional)
• 1 tsp. pure vanilla extract
• Pinch kosher salt

FOR THE FROSTING AND DECORATING

• 1/2 c. (1 stick) butter, softened
• 1 1/2 c. powdered sugar, plus more for garnish
• 5 tbsp. cocoa powder
• 1 tsp. pure vanilla extract
• 3 tbsp. heavy cream
• Pinch kosher salt
• Chocolate curls, for garnish
• Cranberries, for garnish
• Small rosemary sprigs, for garnish

Directions:

1. Preheat oven to 180 degrees. Line a jelly roll pan with parchment paper and grease with cooking spray. In a medium bowl mix together flour, cocoa powder, and salt. 
2. In a large bowl beat egg yolks until thick. Slowly add ½ cup sugar and beat until pale then beat in flour mixture. 
3. In another large bowl beat egg whites until soft peaks form. Add remaining ¼ cup sugar a little at a time and continue to beat until stiff peaks form. Gently fold egg whites into batter in two batches.
4. Pour batter into prepared pan and spread into an even layer. Bake until top springs back when lightly pressed, 12 minutes. 
5. Dust a clean kitchen towel with powdered sugar and invert warm cake onto towel. Peel off parchment paper. 
6. Starting at the short end, use the towel to tightly roll cake into a log. Let cool completely. 
7. Make filling: if using gelatin, place 2 tablespoons cold water in a shallow microwave-safe bowl and sprinkle gelatin in an even layer on top. Let bloom for 5 to 10 minutes, then microwave for 10 seconds until gelatin is runny—do not overheat! 
8. In a large bowl, beat together heavy cream, powdered sugar, pure vanilla extract, and a pinch of salt, until medium peaks form. If using gelatin, strain and stream into whipped cream at this point while continuing to beat the cream. Refrigerate until ready to use. 
9. When cake is cool, unroll and spread filling evenly over cake. Roll cake back into a log, using the towel to help create a tight roll. Place seam side down on a baking sheet and refrigerate until well chilled, 1 hour. 
10. Make frosting: In a large bowl beat butter until smooth. Add powdered sugar and cocoa powder and beat until no lumps remain then beat in vanilla, heavy cream, and salt. 
11. When ready to serve, trim ends and frost cake with chocolate buttercream. Dust lightly with powdered sugar and top with chocolate curls. Place cranberries and rosemary on log to create mistletoe.