The Sheboygen Burger Night With Bûche de Noël

PHEEEEEWWWW!!!!!!!

Last week, we all got together after being apart for the holidays and had a feast at my place! Pow Pow and I decided to make try our hand at the somewhat elusive Bûche de Noël. It actually wasn’t that difficult! We used the recipe from Saveur: Bûche de Noël. It was interesting to discover that this cake is actually gluten–free. Unfortunately, time was not our side and we couldn’t do the meringue mushrooms. After all, I still had a feast to cook. It began with simple real Wisconsin rielsing cheddar and 3–year–aged cheddar, served with crackers, Wisconsin summer sausage, and cranberry mustard. I then served a large amount a roasted brussel sprouts, which were in inhaled, it seemed. Then came the most time consuming course of the night, homemade poutine! I fried up some potatoes, mixed in some gravy, and melted in some Wisconsin cheese curds! NOM NOM NOM!! Finally, the main artery clogging course… the Sheboygan…. look….. if you don’t know what the Sheboygan is, go here: The Cheese And Burger Society (#26). That’s right. A burger with Wisconsin cheese curds, sauerkraut, a split bratwurst, and homemade beer mustard. Take THAT arteries!!

Best image I could get of the Sheboygan, poutine, and brussel sprouts while Pow Pow and I enjoy.

Bûche de Noël!!

Our bûche de noël slice.... not a bad job rolling for first–timers.

The bûche de noël is oozing out chocolatey goodness!!

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