So, my mother has decided on a roasted pork tenderloin with bacon vinaigrette for Christmas dinner. This meal is always rounded out with roasted potatoes and Brussels sprouts. I suggested a Bûche de Noël for dessert, and she thought that was a fabulous idea - so now the question is, what flavor bûche should I make! A friend suggested maple, which sounds amazing to me, but I'm not sure the rest of my family is as crazy about maple as I am. I was thinking tiramisu, maybe, or Chow has a Black Forest "Stump" de Noël recipe that looks quite good. Any other suggestions?