St. Bernadette – April 16 -Poule au Pot

St. Bernadette – April 16 -Poule au Pot

St. Bernadette Soubirous was born on January 7, 1844, in Lourdes, France. She spent her life in this town in southern France, tending sheep. Throughout her life, Bernadette was plagued with poor health as she had asthma and other challenges to her health. Then, in 1858, Bernadette’s life changed. Between February 11 and July 16 of that year, our Blessed Mother appeared to the fourteen-year-old eighteen times. Our Lady instructed Bernadette that a chapel should be built on the spot of the visions. There, people were to come wash in and drink the water that had welled up from where St. Bernadette had begun to dig to build the chapel. That spot in Lourdes has become one of the most popular Marian shrines in the world. The Church confirmed the authenticity of the apparitions at Lourdes in 1862.  While France is known for high-end food, it is the simple “peasant” food that has a soul. This month’s recipe is Poule au Pot, literally “chicken in a pot,” a classic dish from the Hautes-Pyrenees area of France, where Lourdes is located.

Ingredients

1 whole - 2 1/2 to 3 pound chicken; 3 cups plain breadcrumbs; 2 cloves garlic; 2 tablespoons chopped parsley; 1 teaspoon nutmeg  salt and pepper to taste; 2 eggs, beaten; 1/2 cup light cream; 2 quarts chicken stock 1 quart water;  2 teaspoons thyme; 20 pepper corns; 2 bay leaves; 2 sweet onions, chopped; 4 carrots, chopped; 4 celery stalks, chopped.

Directions

1. Pat chicken dry and set aside 2. Mix the breadcrumbs, garlic, parsley, nutmeg, salt, pepper, and eggs in a large bowl. Add enough light cream to bind the ingredients together. 3. Fill the cavity of the chicken tightly with the stuffing and tie the legs together with string over the cavity opening so that it is closed off. 4. Add the chicken, water, chicken stock, thyme, peppercorns, and bay leaves to a soup pot and bring to a boil. 5. Reduce heat to low and simmer for one hour. 6. Add the chopped vegetables and simmer for another half hour. 7. Remove the chicken from the broth and set aside to cool. 8.  Cut into serving portions and arrange on a warm platter. 9. Remove the stuffing and arrange it neatly on the platter. 10. Strain the vegetables from the broth and arrange them on the platter along with the chicken and stuffing. Cover loosely with foil and keep warm in a low oven.  Serve the broth as a first course then present the platter along with whole grain mustard thinned with a little broth.

St. Oswald of Worcester – February 29 Yorkshire Pudding

St. Oswald of Worcester – February 29

Yorkshire Pudding

Having a feast day on February 29 doesn’t mean that it is only celebrated once every four years. Typically, the celebration is moved to February 28. However, since this is a leap year, this month’s recipe is in honor of St. Oswald of Worcester (not the Worcester in Massachusetts), who is celebrated by the Church on February 29! St. Oswald of Worcester, the grandson of a Viking, lived in tenth-century modern-day England. His family came to England through the Viking raids in the mid-ninth century. It was there that they would encounter the Catholic faith. His uncle Oda would become the Archbishop of Canterbury. Following his uncle’s encouragement, Oswald took to the faith. He would spend most of his life studying the teachings of the Church. Together with his friend St. Dunstan, they would lead the reform of monastic life on the English isle. St.  Oswald would be named Archbishop of York around 972 while remaining as Bishop of Worcester. He developed a custom of washing the feet of the poor who would come to his monastery during Lent. St. Oswald died in Worcester on February 29, 992. However, the Yorkshire pudding wouldn’t be introduced to the world for another 800 years after St. Oswald’s death. There may be no more fitting food to celebrate this saint than with a dish named after the city of which he was Archbishop. Enjoy a Yorkshire pudding on the feast of St. Oswald of Worcester.

Ingredients and Recipe

1 cup all-purpose flour 

1 teaspoon salt

1 1/4 cups whole milk 

3 large eggs (room temperature)

1/4 cup oil 

Instructions

Step 1: Preheat the oven to 425°F. Step 2: Combine the flour and salt in a medium mixing bowl. Whisk together milk and eggs in another medium mixing bowl until well blended. Gradually add the wet mixture to the dry mixture, whisking until smooth. Place in the refrigerator for 20 minutes. Step 3: Once the oven is up to temperature, spoon 1 teaspoon of oil into each cup of a 12-cup muffin tin. Place the muffin tin in the oven until the oil is hot, about 10 minutes. Step 4: Stir the chilled batter. Remove the muffin tin from the oven and quickly pour about ¼ cup of cold batter into each cup. Immediately return the muffin tin to the oven. Step 5: Bake for 20 minutes or until the puddings are puffy, golden brown, and crispy. Serve immediately.

Feast of Our Lady of Altagracia- Asopao de Pollo

January 21—Our Lady of Altagracia
 Asopao de Pollo

On January 21st each year, there is a great celebration in the Dominican Republic as the country celebrates its patroness, Our Lady of Altagracia. Legend says that the pious daughter of a rich merchant asked her father to bring her a portrait of Our Lady of Altagracia from Santo Domingo. Still, this was the first time anyone had heard of that title. The merchant, staying overnight at a friend’s house in another town, described his problem as they sat outdoors after dinner. An old man with a long beard, who just happened to be passing by, pulled a rolled-up painting from his bag and gave it to the merchant, saying, “This is what you are looking for.” It was the Virgin of Altagracia. They gave the old man a place to stay for the night, but by dawn, he was gone, not to be seen again. The merchant placed the image on their mantle. Still, it repeatedly disappeared only to be found outside, and the family finally returned it to the Church. The Blessed Mother, under the title, has been celebrated in the Church since 1692. In 1924, the Congress of the Dominican Republic declared the feast day a national holiday. The day is often celebrated with a traditional chicken and rice stew. While it may not be as cold in the Dominican Republic in January as here, this hearty stew is perfect for a cold evening.

Ingredients

2 pounds boneless, skinless chicken thighs

1 teaspoon ground black pepper

2 tablespoons light adobo seasoning (such as Goya)

3 tablespoons olive oil

2 green bell pepper, diced

1 onion, diced

4 cloves garlic, minced

2 tablespoons tomato paste

1 ½ cups medium-grain rice

2 (14.5 ounces) cans of diced tomatoes

6 cups low-sodium chicken broth

1 teaspoon red pepper

1 cup frozen peas

1 cup sliced pimento-stuffed green olives

¼ cup chopped fresh cilantro

Directions

Season chicken thighs with black pepper and adobo seasoning. Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic, and tomato paste in the hot oil until the vegetables have softened slightly, 3 to 4 minutes. Remove vegetables from the pot and set aside. Pan-fry chicken in the pot until browned, 5 minutes per side. Return cooked vegetables to the pot along with rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside about 20 minutes. Stir in peas and olives and cook for another 5 minutes. Stir in cilantro and serve.

Father Mahoney's Christmas Roast

Fr. Mahoney’s Christmas Roast

This whole adventure into the monthly recipe with the saints began two years ago when I was asked after Mass what I would be cooking for Christmas dinner. The answer is a prime rib roast. Then, I was asked if I could put my recipe in the bulletin at some point, and here we are. Cooking a roast, especially beef, can be intimidating as many are concerned about overcooking it. So here is my tried-and-true method for my Christmas prime rib roast and a few personal secrets to get the best out of it. I hope you enjoy it!

What you will need:

One Bone in Prime Rib Roast Any Size (Serving size for prime rib is 2-3 servings “per bone.” I ask the butcher to remove the bones and tie them back onto the roast. Cooking meat on the bone adds more flavor, but carving around the bones can be painful. By having your butcher tie the bones back on, you get that extra flavor but can remove the meat easily for slicing after it is cooked. Also, you’ll need Salt, Pepper, Crushed Garlic, and Fresh Chopped Rosemary, Onion, Celery, Carrot, A Roasting Pan and  Digital Thermometer.

 

Method:

Step 1 The day before cooking: roughly chop carrots, celery, and onion and place in the bottom of the roasting pan.

HEAVILY season the roast with salt, pepper, garlic, and rosemary.

Place in refrigerator uncovered overnight (24 hours if possible).

Step 2- You must calculate your roast's cooking time. Here is the formula: 15 minutes per pound minus one pound. For a 5lb prime rib, that comes to 1 hour. This is for medium-rare

Step 3-Remove roast from refrigerator 2 – 3 hours before cooking.

Step 4-Preheat your over to 500 degrees. No that is not a typo, 500 degrees.

Step 5-Cook roast at 500 degrees for 15 minutes, then drop oven temperature to 325 degrees for the remaining time.

Step 6 As each oven and roast will cook slightly differently, you will want to use a digital thermometer to check the temperature periodically throughout the cooking process.

(Beef is rare at 115 degrees, medium rare at 120 degrees, and medium at 130 degrees. The world's feel and skill are no substitute for an accurate digital meat thermometer. Prime rib is too expensive to take any chances!)

Step 7-Remove the roast from the oven when the temperature is 7-10 degrees lower than your desired final temperature. The roast will continue cooking as it rests.

Step 8-LET IT REST. The most often overlooked step. Let the roast rest for 30 minutes to allow the juices to reabsorb into the meat. During this time, you can make a great gravy with what is in the roasting pan.

Step 9 After resting, remove the strings, separate the roast from the bones, and slice. Enjoy!

Feast of St. Charles Borromeo: Bourbon Infused Apple Butter

St. Charles Borromeo: November 4

Bourbon Infused Apple Butter

St. Charles Borromeo was born in the mid-16th century to a prominent Italian family. His mother was a member of the House of Medici, and his father was the Count of  Arona. At an early age, he dedicated himself to service to the Church. His uncle, Pope Pius IV, called him to Rome as an assistant and advisor to him, making him a cardinal a month later, at the age of 23. He was ordained to the priesthood at age 25 and a bishop only three months later. He spent much of his episcopacy driving out corruption and restoring integrity to the Church. Much of his time was dedicated to educating clergy and founding seminaries. His tireless work eventually led to illness, and he died at 46. He was canonized by Pope Paul V on November 1, 1610. St. Charles Borromeo is the patron saint of bishops, cardinals, seminarians, and catechists. For an unspecified reason, most likely because of his desire to feed the hungry, he is also the patron saint of apple orchards! A great treat to celebrate this autumn feast day is with this bourbon-infused apple butter. It’s great on so many things!

Ingredients

3 pounds Fuji apples (about seven medium apples), peeled, cored, and cut into 1/2-inch pieces (about 10 cups)

4 cups fresh (100% apple) unsweetened apple cider

1/2 cup granulated sugar

4 ounces of bourbon

1/2 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/2 teaspoon ground ginger

1 tablespoon fresh lemon juice

Directions

Preheat oven to 300°F. Stir together apples, apple cider, sugar, bourbon, cinnamon, salt, and ginger in a high-sided 10-inch stainless steel skillet. Bring to a boil over medium-high. Cook, uncovered, stirring occasionally, until apples are very soft, about 20 minutes. Remove from heat.
Using an immersion blender, process the apple mixture until smooth, 1 to 2 minutes. Scrape down the sides of the skillet with a rubber spatula.
Transfer skillet to preheated oven. Bake, uncovered, stirring every 30 minutes, until mixture is very thick, glossy, and reduced to about 3 cups, 3 – 3.5 hours. Stir in lemon juice and let cool at room temperature for 1 hour. Cover and chill for at least 4 hours. Lasts for two weeks

Feast of the Archangels-Carrot Soup

Feast of the Archangels, September 29-Carrot Soup

On September 29, the Church celebrates the Feast of the   Archangels. This day is called "Michaelmas" in many countries and is also one of the harvest feast days. This day marks the beginning of legal and university terms in many parts of Europe. In some parts of Europe, especially Germany, Denmark, and Austria, a special wine called "Saint Michael's Love" is drunk today. The foods for this day vary depending on nationality. In England, for example, goose was the traditional meal for   Michaelmas, eaten for prosperity. France has waffles or Gaufres, and the traditional fare in Scotland is a scone-like cake and, most importantly, carrots. According to a Scottish custom,   women would harvest wild carrots on Michaelmas by digging triangular holes with a three-pronged rake. The holes represent St. Michael's shield, and the rake represents his trident. As the Autumn months approach, let us celebrate the Archangels   Michael, Gabriel, and Raphael with this hearty fall soup!

INGREDIENTS

2 pounds carrots

3 tablespoons extra-virgin olive oil, divided

¾ teaspoon fine sea salt, divided

1 medium yellow onion, chopped

2 cloves garlic, pressed or minced

½ teaspoon ground coriander

¼ teaspoon ground cumin

4 cups vegetable broth (or water)

2 cups water

2 tablespoons unsalted butter

1 teaspoon lemon juice

Freshly ground black pepper, to taste

Instructions

Preheat the oven to 400 degrees Fahrenheit and get a baking sheet. Peel and cut your carrots into ½ inch pieces to prepare them. Place the carrots on the baking sheet. Add 2 tablespoons of olive oil and ½ teaspoon of the salt. Toss the carrots and arrange them in a single layer. Roast the carrots until caramelized and soft, tossing halfway for about 25 to 40 minutes. Once the carrots are almost done roasting, in a Dutch oven or soup pot, heat the remaining tablespoon of olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes. Add the garlic, coriander and cumin. Cook for 30 seconds to 1 minute. Pour in the vegetable broth and water while scraping up any browned bits on the bottom with a wooden spoon. Add the roasted carrots to the pot when out of the oven.  Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes. Once the soup is finished, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line, or the soup could overflow and explode!)  Add the butter, lemon juice, and black pepper. Blend until completely smooth. Add additional salt and pepper, if necessary, to taste. Add another tablespoon of butter if you’d like more richness or a little more lemon juice if it needs more zing. Blend again, and serve.

The Feast of St. James-Coquille St. Jacques

July 25 – Feast of St. James

The Camino de Santiago, known in English as “The Way of St. James,” is a series of pilgrimage routes through western  Europe, with the main one beginning in France, that makes the Way to the cathedral of Santiago de Compostela in northwest Spain, where tradition holds that the body of St. James the  Greater is buried. For over 1300 years, European pilgrims have walked the Way to their final destination at this renowned cathedral on the Iberian coast. As pilgrims made the Way to the nearby ocean to cool off after the hundreds of miles they had traveled, they began to collect scallop shells as a symbol of the completion of their pilgrim way. This tradition led to the scallop shell becoming a symbol of pilgrimage and of St. James himself. Along the many routes of the “Camino,” as it is more popularly known, the scallop shell was placed on posts to mark the path of the lengthy journey. The French word for a scallop is “coquille,” the most popular preparation is the classic “Coquille St. Jacques,” or scallops of St. James, named for the pilgrim’s shell. This delicious first course or appetizer is used to celebrate the Feast of St. James the Greater on July 25.

Ingredients

1/4 cup all-purpose flour

3/4 teaspoon kosher salt

1/8 teaspoon cayenne pepper

1 1/2 pounds sea scallops

4 tablespoons butter

1 cup chopped onion

2/3 cup dry white wine

2 tablespoons Cognac

3 tablespoons breadcrumbs

2 tablespoons butter, melted

1/2 cup finely grated Gruyère cheese

1 tablespoon fresh lemon juice

Instructions

Dry scallops with a paper towel, then in a large bowl, mix flour, salt, and cayenne pepper. Add scallops to bowl and toss until thoroughly coated in spiced flour mixture.  In a large skillet over medium-high heat, melt butter. Add scallops to butter and sauté, turning once, until golden brown on both sides, about 4 minutes. Transfer scallops to a plate and cover to keep warm. Add onions to skillet and sauté, frequently stirring, over medium-high heat for 6 minutes, until they turn light brown. Add white wine to the pan and scrape the bottom of the pan with a spatula to get all the brown bits off the pan and into the sauce. Reduce heat slightly and simmer until sauce has reduced by half. Remove pan from heat and stir in Cognac and scallops.  Preheat oven broiler. Divide scallop and sauce mixture between six scallop shells or small ovenproof serving dishes. Do not use glass. Mix bread crumbs, melted butter, and Gruyère cheese; divide and spoon mixture evenly over each dish of scallops. Place dishes about 5 to 6 inches from the broiler and cook until the scallop mixture is hot, bubbly, and browned on top.  Sprinkle with lemon juice and serve immediately with a glass of fine French or Spanish wine!

The Feast of St. Joan of Arc – Cotignac

The Feast of St. Joan of Arc – Cotignac

In 1428 the nation of France was in danger of collapsing. The 100 years of war with the English had raged on, and the English were victorious on almost every front. The English set their sights on Orleans, a pivotal battleground. It was then when young Joan, under claims of divine guidance, led the French troops and helped to recapture the cities of Orleans and Troyes and to bring food to those in desperate need. She had become a symbol of hope and faith at a much-needed time.  Joan would be captured by the English and tried for heresy. She was burned at the stake in an untimely death at 19. As she went to hear death, she asked two clergy members to hold a crucifix before her so that it was the last thing she would gaze upon on earth before seeing God face to face. The brutal English would burn her body twice more so that no relics could be had, and no one could say she survived. They reduced her to ash and scattered her remains in the river Seine so that she would be lost forever. 

Often, in the city of Orleans, her feast day is celebrated with pain perdu, which translates to lost bread, the original French toast made without milk. This is served with an Orleans specialty, Cotignac, a marmalade made from quince, said to be the first gift presented to Joan when she lifted the siege of Orleans!

Ingredients

10 quinces 

4 oranges, peeled, and seeds removed.

1 - 2 cups sugar 

2 tbsp Lemon Juice

Water

Instructions

Wash the quinces to remove the 'bloom'’ then chop them into ½-inch cubes and place them in a pot. Add the lemon juice. Add enough water to barely float the fruit - at most, barely cover the quinces.  Peel, core, and slice quinces. Peel and remove seeds from oranges. Put four peeled, sliced, and cored quinces into a pan with water not quite covering them. Bring them to the boil and cook for 30 minutes.

Strain through a colander-saving liquid, then squeeze the resulting juice through 2 layers of cheesecloth to extract as much juice as possible.  In the strained quince juice, cook the other six peeled, sliced, and cored quinces and prepared oranges; simmer for 1 hour, then press the mixture through a sieve so as to obtain a thick puree; weigh the puree, add an equal quantity of sugar, return to the pan and cook until the mixture begins to come away from the sides.  Remove from heat, allow to cool, store in jars, and refrigerate.

The Nativity of St. John the Baptist: Honey Cake

June 24- The Nativity of John the Baptist

In the Church, three Nativities or births hold a special place on the calendar. Of course, we celebrate the  Nativity of Christ on Christmas Day, the Nativity of Mary on September 8, and finally, the Nativity of John that  Baptist each year on June 24. God chose John the Baptist to prepare the way for the coming of Christ. He began to announce the coming of the kingdom, calling all people to reform their lives. He baptized for repentance but preached that another would come to baptize with the Holy Spirit and fire. Every part of John’s life was directed toward leading others toward Christ. “He must increase; I must decrease” (John 3:30). These words indicate his understanding that it was all about Jesus from the beginning. Some traditional foods worldwide to celebrate the feast day are pickled herring on white bread in Sweden and “Goody,” a pot of boiled white bread with milk and spices in Ireland. However, we hear about John that “His food was locusts and wild honey” (Matthew 3:4). Since pickled herring, boiled bread, and locusts might not be on everybody’s list of favorite foods, here is a recipe for a Honey Cake to celebrate the Nativity of John the  Baptist and Fr. Healey’s anniversary of ordination on June 24th!

Ingredients

1/2 cup (1 stick) butter, softened
1 cup Honey,
3 Eggs  
1/4 tsp. Almond Extract
 1/2 cup Vanilla Greek Yogurt
2 cups All-Purpose Flour
1/2 teaspoon Salt   & 1/2  teaspoon Baking Soda

Preparation:

Preheat oven to 350°F. Line a 9” round cake pan with parchment and grease with cooking spray. In a large bowl, beat butter and honey until the butter is smooth and the mixture is light and creamy. Add eggs, one at a time, beating well after each addition, then add almond extract. Whisk together flour, salt, and baking soda in a separate medium bowl.   Add dry ingredients and beat until barely combined, then add yogurt and beat until just combined.   Pour batter into a prepared cake pan and bake until a toothpick inserted in the middle comes out clean for 40-45 minutes. Allow to rest for 10 minutes in the pan, then turn out onto a cooling rack and let cool completely.   Top with powdered sugar and fruit of your choosing

The Feast of St. Mark: Venetian Rice and Peas

The Feast of St. Mark: Venetian Rice and Peas

The Church celebrates the Feast of St. Mark the Evangelist each year on April 25.  While St. Mark is the patron saint of many things, including notaries, lawyers, captives, and stained glass workers. It is the city of Venice that celebrates St. Mark as her patron.  Celebrating the patron saint of Venice, the Evangelist Mark, one should make Rice and Peas. It is a thick soup specially prepared in April, as it is a typical spring dish.

Its origins may be traced back to the early centuries of the history of Venice when the city was under the rule of Constantinople. They had long had the habit of mixing rice with other ingredients. A plate of Rice and Peas was offered to the Doge in the Banquet Hall of the Doges' Palace during celebrations in honor of St. Mark. The Doge of the Venice Republic used it for the party of the Republic of Venice on St. Mark's Day. This dish combining rice, a symbol of fertility (as when handfuls are often thrown over brides), with peas, one of the spring vegetables grown in the lagoon gardens, was offered to all members of the Venetian government. Celebrate St. Mark with this bright spring dish!

Ingredients

1 garlic clove

1 medium onion, quartered

1/4 pound sliced pancetta

2 (2- by 1-inch) strips of lemon zest

1 tablespoon extra-virgin olive oil

2 tablespoons unsalted butter, divided

1 (10-ounce bag) frozen baby peas

1 cup Arborio rice

1/3 cup grated parmesan

Instructions

Step 1:Bring broth to a simmer in a saucepan, then keep it at a simmer. Step 2:Meanwhile, turn on a food processor and drop in the garlic, processing until finely chopped. Turn off the processor, then add onion and pancetta and pulse until finely chopped.  Step 3:Cook onion mixture with lemon zest in oil and 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat, stirring once or twice, until onion is softened and just beginning to turn golden, about 6 minutes. Step 4: Cook peas in broth for 2 minutes. Strain broth into onion mixture, reserving peas, then stir in rice. Cook, covered, over high heat, stirring once after 5 minutes, until rice is al dente, 10 to 12 minutes. Stir in peas, cheese,   remaining tablespoon of butter, and 1/4 teaspoon of pepper.

Solemnity of the Annunciation of the Lord & Swedish Waffles

Solemnity of the Annunciation of the Lord
 Swedish Waffles

On March 25 each year, exactly nine months before the great joy of the birth of Jesus on Christmas Day, the Church celebrates The Annunciation of the Lord. On this day, the angel Gabriel appeared to our Blessed Mother and announced that she was to conceive and bear a son, our Lord Jesus Christ. The beauty of this solemnity is held in Mary's great fiat, or yes, in her willingness to play an essential role in the world's salvation. Unlike Eve who disobeyed God, Mary said yes to God's plan for her. She trusted God and, as the mother of Jesus, loved Him in a way no one else could. At the moment of the angel's words, Mary carried within her womb the Son of God, the Messiah, the Savior of the world. The Annunciation is celebrated each year in Sweden by partaking in waffles! But why waffles? The Swedish feast's name is Vårfrudagen ("Our Lady's Day"). The feast's name resembles the    Swedish pun Våffeldagen (Waffle Day). Thus, the pun has engendered a national devotion to the Virgin as far back as the 17th century. Despite being predominantly Lutheran, Sweden celebrates this Feast Day of Mary with wonderful feasts of waffles.

Ingredients

1 3/4 cups heavy cream, well-chilled
1 1/3 cups flour
2 tablespoons sugar
Pinch of salt
1/2 cup cold water
3 tablespoons melted sweet butter

Instructions

Step 1 - Whip the cream until stiff. Step 2 - Mix the flour, sugar, and salt in a bowl. Step 3 -Stir in the water to make a smooth batter. Step 4 - Fold the whipped cream into the batter. Step 5- Stir in the melted butter. Step 6 - Heat the waffle iron. (If it is well seasoned, it will not need to be greased.) Step 7- Fill the grid surface about two-thirds full of batter. Bake until golden brown.  Step 8 - Place on a rack to keep crisp while you make the rest of the waffles.  Yield: about 8 waffles. These are perfect for dessert to celebrate this Solemnity. Especially when served with whipped Cream and raspberries

Saints Timothy & Titus & Traditional Turkish Ajvar Spread for Bread

Feast of Saints Timothy and Titus

January 26

Saints Timothy and Titus, two of the great co-workers of St. Paul, are celebrated by the Church each year on September 26. They were the recipients of what are known as "St. Paul's pastoral epistles," with two letters written to Timothy and one to Titus. Timothy was born in modern-day Turkey, probably in Lystra. The same town in which his conversion began after Paul and Barnabas visited during their first missionary trip. Titus was a Greek who was born on the island of Crete. Tradition holds that Titus was well-educated in philosophy and poetry as a young man. He, too, would begin his conversion after hearing the preaching of Paul and Barnabas. These two saints would assist St. Paul in preaching the Gospel, being sent by Paul to many communities of the early Church. Timothy's journeys led him to Philippi, Athens, Thessalonica, and Corinth before becoming Ephesus's first bishop. Titus was sent to restore the peace in Corinth, visited Jerusalem and Dalmatia, and eventually became the first bishop of Crete. Saints Timothy and Titus stand witness to the truth that all are called to act as co-workers in the vineyard and proclaim the Gospel of the Lord.

Traditional Turkish Ajvar Spread for Bread

Ingredients

2 large eggplants about 3 pounds

6 large red bell peppers

Salt and black pepper

1 teaspoon Aleppo Pepper

1 garlic clove finely chopped

Juice of 1 lemon

1/2 cup good-quality olive oil

1 tablespoon finely chopped parsley

Directions

Heat oven to 475 degrees. Place washed eggplants and peppers on a baking sheet with a lip to catch any juices, and roast until their skins blister and turn black, about 30 minutes. Place roasted vegetables in a heatproof bowl. Cover with plastic wrap and let them steam for 10 minutes. Peel off and discard blackened skins, stems and seeds. In a large bowl, mash or chop vegetables, depending on how smooth or chunky you like your spread. Add Aleppo pepper and parsley. Season to taste with salt and pepper. Add garlic and lemon juice, and drizzle in oil, stirring constantly. Perfect to be spread over a good, charred bread or as a dip with pita chips.

Enjoy Pfannkuchen for St. Nicholas Day!

St. Nicholas Day – December 6

On December 6, the Church celebrates the feast of St. Nicholas. While many countries have traditions surrounding the day, for the German people, this day takes the place of prominence. As an elementary school student in Germany, I remember making little paper shoes to place outside the doors of our classroom to be filled with chocolate coins and clementines. St. Nicholas day was also the starting day for the incomparable Christmas markets. Yet, with all of the celebrations and traditions, St. Nicholas was not from Germany. He was the Bishop of Myra in modern-day Turkey in the fourth century. While he is known for his gift-giving, which all started so that a father did not have to sell his daughters, St. Nicholas’s role at the Council of Nicaea speaks to him being more than just a gift-giver, but indeed a true defender of the faith. At the Council, the heresy of Arianism was proclaimed by the priest Arius, stating that the Son was not equal to the Father. St. Nicholas would listen to this, stand, and then go on to defend the truth that we profess in the Nicaean Creed that the Father and the Son are equal. St. Nicholas’ willingness to stand and defend the truth should never be overlooked! The traditional German breakfast on St. Nicholas Day is Pfannkuchen: German Pancakes.

Ingredients:

Makes one large pancake which will serve 2

4 Egg Yolks - Beaten

5 Egg Whites – Beaten Stiff

2 Tablespoons Cornstarch

¼ Cup Warm Milk

¼ Warm Water

¾ Tablespoon Sugar

Zest of 1 Orange

2 Tablespoons Butter

Directions:

Step 1: Preheat over to 400 degrees, then combine egg yolks, milk, water, salt, sugar, and orange zest in a bowl and stir until smooth. Step 2: Gently fold in beaten egg whites. Step 3: Melt butter in a heavy 10-inch skillet. Step 4: When the skillet is hot, pour in ALL of the batter and cook over medium-low heat for 5 minutes, partially  covered, then move the skillet to the oven for three more minutes. Step 5: Serve immediately topped with powdered sugar and a squeeze of orange juice!

St. Elizabeth of Hungary & Humble Bread

St. Elizabeth of Hungary

On November 17th, the Church celebrates St. Elizabeth of Hungary, the patron saint of bakers. Born in 1207 to the Hungarian king, she was born into a life full of royal responsibilities. She was happily married and had three children. Her life of prayer and service to the poor was essential to everything she did, and her husband greatly supported her. Living her life as a third-order Franciscan, she used all the power and wealth that came with her royal position to advance her charitable endeavors, even giving away all the royal clothing and goods to those affected by disease and floods that struck her kingdom. She was famous for delivering bread to the poor in secret. One day as she was sneaking out a basket of bread, she was stopped and asked what it was. As she revealed the basket's contents, it was no longer bread but a glorious bouquet of roses! While she would die young, at 24, her life of prayer and service was lived to the fullest. This month’s recipe is a humble loaf of bread in honor of St. Elizabeth and her humble life. Simple but foundational, just as prayer was for St. Elizabeth. St. Elizabeth of Hungary, pray for us!  

Humble Bread

Ingredients

4 ½ cups of unbleached bread flour

1 tablespoon sugar

2 ¼ teaspoons instant yeast (typically one packet)

2 ½ teaspoons salt

1 2/3 cups 100-degree water

Cornmeal

Instructions

Step 1 – Stir together everything but the corn meal in a large bowl. Mix until it becomes a shaggy ball of dough. Step 2 – Turn dough onto lightly floured surface and knead, rotating the dough as you go. (Or use a stand mixer and dough hook for 6-8 minutes until smooth. Step 3 – Place in lightly greased bowl, cover with plastic wrap and let rise at room temperature for 1-2 hours. Step 4- Punch down dough, form into loaves and put seam side down on corneal dusted baking sheet and let rise for another 45 minutes and preheat oven to 450 degrees. Step 5- Dust loaves with flower, cut 3, ½ inch slashes in the top of the bread. Step 6 – bake for 20-25 minutes. When finished, crack oven door for 5 minutes. Step 7- Remove from oven and let cool for a little before enjoying!

St. Hildegard's Hildegardplätzchen (Spice Cookies!)

Hildegard of Bingen – September 17

Born in 1098, Hildegard of Bingen lived a fascinating life. She was a Benedictine Abbess, artist, composer, pharmacist, theologian, poet, and mystic. Yet another saint was born into nobility before leaving that life behind to enter into religious life. She began receiving visions at the age of three and wrote them down. Later in life, she would be encouraged by Pope Eugene III to continue her writing which she did with various books and letters offering spiritual direction and encouragement. She would spend her life fighting for the truth,
challenging those who went against it, even to her detriment. Her life was spent following the Benedictine way and preaching the truth of Jesus Christ around the Rhineland. Pope Benedict XVI canonized her in 2012. One of Hildegard’s many gifts was in the area of pharmaceuticals. She worked with natural ingredients to make medicinal remedies for various ailments. Some of these remedies were based on the spices she used and baked into things. So this month, we have a recipe from the actual saint for the first time in this series. Here is HER spice cookie recipe -Hildegardplätzchen. Enjoy!

Ingredients

12 tablespoons butter

3/4 cup brown sugar

1/3 cup raw honey

4 egg yolks

2 1/2 cups spelt flour
 (you can usually find it in the baking aisle)

1 teaspoon salt

1 tablespoon nutmeg

1 tablespoon cinnamon

1 teaspoon cloves

 

Instructions

Melt the butter, then add it to a medium bowl with the sugar, honey, and egg yolks. Beat gently, then fold in the rest of the ingredients. Refrigerate the dough for an hour.

Flour a surface and roll out the cookie dough until about 1/4 inch thick. Cut the dough into small circles using a cookie cutter or an upturned glass.

Line a baking sheet with parchment paper, then bake at 375 degrees Fahrenheit for 10 minutes, or until a golden-brown. Let cool, then enjoy.

Assumption of the Blessed Virgin Mary & A Fruit & Herb Cobbler

August 15 -Assumption of the Blessed Virgin Mary
Fruit and Herb Cobbler

Noon Prayer at the Harvest, Theodor Christoph Schüz (1830–1900)

There is a tradition in the Church of planting a Marian Garden in early May to celebrate the Blessed Virgin. On August 15th, the Church celebrates the  Assumption of the Blessed Virgin Mary, three months after the planting of the Marian Garden. The Assumption is that day we celebrate that Mary’s body and soul were taken into heaven.

There is a tradition from Germanic countries beginning around the 8th century of blessing fruits and herbs during the late summertime in thanksgiving for a bountiful harvest. It would eventually come to be associated with the Feast of the Assumption itself. Pope Emeritus Benedict XVI describes Mary as “the first fruits of the new humanity.” So on this day, in thanksgiving for the Blessed  Mother, the fruit of her womb, and a  bountiful harvest, the blessing of fruits and herbs takes place on this feast each year. Here is a Fruit and Herb Cobbler recipe to help celebrate the Holy Day of the Assumption!

Ingredients
1 ½ Cups fresh or frozen peach slices
1 ½ cups fresh or frozen blueberries
½ cup sugar divided
½ cup butter
1 ½ cups AP Flour
2 ¼ tsp baking powder
½ tsp salt
1 ¼ cups milk
1 tsp vanilla
2 tbs fresh cut basil
2 tbs fresh cut Tarragon

Instructions

Step 1- Peel and slice peaches, place in bowl and top with ¼ cup sugar. Mix gently and rest for 30 minutes. Step 2 – Preheat Oven to 350 decrees F. Step 3- Melt butter and pour into 9x13 baking dish. Step 4- In a separate bowl, combine flour, baking powder, salt, and remaining sugar. Then whisk in milk and vanilla. Step 5 – Pour batter evenly over melted butter, do not stir. Step 6- Mix basil and tarragon into fruit mixture, then pour over the batter. Again, do not stir. Step 7- bake for 40-45 minutes until golden brown. Let cool for 15 minutes before serving.

St. Neot, Patron Saint of Fish Fries

St. Neot, Patron Saint of Fish Fries

The feast day of St. Neot, a little-known, four-foot-tall English monk who lived in the ninth century, is July 31.  During his early years as a monk, he gained a reputation as a man of great simplicity and wisdom.  This reputation led people to seek spiritual insights from him, although he did not desire such attention.  He left the monastery to live seven years as a hermit.  Upon meeting with the Pope, Neot expressed his desire to remove himself even more from society.  The Pope convinced him to return home and establish a monastery in Cornwall instead.  His deep piety drew a substantial number of monks, and after his death on July 31, 877, his remains were interred in the monastery.  Pilgrims frequently came to pray for his intercession.  As for how he became the patron saint of fish fries, pious legend suggests an angel had assured Neot that the three fish living in a well nearby would never decrease in number as long as Neot ate no more than a single fish each day.  Towards the end of his life, Neot’s caretaker, unfamiliar with the angel’s assurance, retrieved two of the fish to strengthen Neot’s failing health.  Upon finding out about the monk’s error, Neot prayed for forgiveness and ordered the now cooked and very dead fish be
returned to the well.  As they entered the water, both Neot and the fish were returned to life.

Easy Shallow Fried Fish

Ingredients

1lb White Fish (Cod or Halibut)

2 Cups Beer (A summer style citrus beer works very well this time of year)

2 Cups + a little more of AP flour

1 tsp Baking Powder

1 tbs Garlic Powder

1 tbs Paprika

2 tsp dried dill

Heavy pinch of salt and pepper

Vegetable Oil (amount depends on size of pan)

Instructions

Step 1. In a large pan, heat 2 inches of vegetable oil to 375 degrees. Step 2. Combine 2 Cups of flour with the rest of the dry ingredients and whisk together then add the beer and mix together. Step 3. Cut the fish into your desired portion size and dust it with remaining flour. Step 4. Dip the fish in the batter and let the excess drip off. Step 5. Place the fish in the heated oil, always making sure to drop the final part of the fish away from you. Step 6. Fry until golden brown (times will vary) and be sure not to crowd the pan. Step 7. Remove and drain on paper towel or wire rack, salt while still hot.  Enjoy with a glass of white wine!

Feast of Saints Peter and Paul – Swordfish Kabobs

Feast of Saints Peter and Paul – Swordfish Kabobs

On June 29th, the Church celebrates the Feast of Saints Peter and Paul. St. Peter, the fisherman, who was called by our Lord on the shore to leave his life as a fisherman to become one of the first Apostles, along with his brother Andrew, and to be “fishers of men”. It was Peter that the Lord entrusted with the keys to paradise and is “the rock” on which the Church is built. St. Paul, born in Tarsus in modern-day Turkey, was a Roman citizen who for so long persecuted the early Christians until the fateful day on which Jesus called him to stop persecuting Him.  His tireless work of evangelization, including writing much of the New Testament, brought the Gospel message to the far corners of the world. These two great saints are celebrated together each year. St. Peter with his unshakable faith and St. Paul’s freedom and courage to be open to the Holy Spirit continues to change the world. Together they are the patron saints of the Diocese of Providence!  This month’s recipe comes from combining Peter’s influence as a fisherman with the flavors of Paul’s homeland of Tarsus.

Ingredients

For the Marinade:

20 mint leaves

2 medium cloves of garlic, minced

¼ cup fresh lime juice

1 tsp. sugar

1tsp. kosher salt

Pinch of ground cumin

1 cup neutral oil (grapeseed works well)

For the Kebabs:

8 wooden skewers

2lbs. Swordfish (or another firm white fish can be substituted), skin removed, cut into 1 ½ inch cubes

For the Garnish:

1 Cup Pistachios, chopped

½ Red Onion. sliced very thin

½ Cup pomegranate seeds

Instructions

Step 1. Soak wooden skewers in water, for at least 30 minutes. Step 2. Combine all the marinade ingredients in a blender and blend until smooth, then split the marinade equally in two bowls. Step 3. Skewer swordfish (leaving ½ inch between each piece) then cover skewers with half the marinade. Do not marinate longer than 30 minutes! The acid in the lime juice will begin to “cook” the fish. Step 4. Heat grill to 450 degrees. Step 5. Grill skewers for 3-4 minutes, flip, and grill another 3-4 minutes remove, and let rest for 5 minutes. Step 6. Mix all three ingredients for the garnish. Step 7. Place skewers on a serving plate, drizzle with another half of the marinade and top with garnish mixture.

St Isidore the Farmer & Gazpacho

May 15—The Feast of St. Isidore the Farmer

Born in the 11th century, St. Isidore grew up in the countryside of Spain, just outside Madrid. When he was still very young, he went to work on the farm of a local landowner.  Isidore spent his days behind the plow in prayer, offering up his work for those who needed someone to pray for them, especially the poor. Through his work, he met and married the now Blessed Maria Torribia. St. Isidore would draw the ire of his fellow farmhands as he was frequently late to work after spending extra time praying in the churches of Madrid after Mass. St. Isidore died on May 15, 1130. He was canonized in 1622 with Saints Francis Xavier, Philip Neri, Theresa of Avila, and Ignatius of Loyal. A group lovingly referred to in Spain as “The Five Saints.” St. Isidore is the patron saint of farmers, rural communities, and the City of Madrid.

Recipe: Roasted Red Pepper Gazpacho

Gazpacho is a classic Spanish cold soup perfect for the early spring and summer. Served chilled along with grilled bread. It is a great first course or lunch dish after a long day of work.

 Ingredient List

3 Red Bell Peppers (2 roughly chopped, 1 diced)

1 12 oz Jar Roasted Red Peppers

4 Peeled Cucumbers (3 roughly chopped, 1 diced)

10 Medium Sized Tomatoes

1 Large Clove Garlic

2 Cups Cold Water

¼ Cup Sherry Vinegar

1/3 Cup Plain Bread Crumbs or Stale Bread

Instructions

Place all ingredients (except diced pepper and cucumber) in a blender and blend until smooth.  Pour mixture through a fine mesh strainer, removing any seeds.  Chill for 3-5 hours prior to serving.  Serve topped with the diced bell pepper and cucumber and a healthy drizzle of quality olive oil!

St. Drogo & Coffee Rubbed Duck

April 16 – Feast of St. Drogo

We highlight St. Drogo, patron saint of coffee, whose feast day is celebrated on April 16. This Flemish saint lived in the early 12th century, and very little is known about his life. He was born to nobility, and his father died before he was born. At twenty, he sold all his belongings and hired himself out as a shepherd. After his life as a shepherd, he sold his few possessions and spent the rest of his life making pilgrimages to holy sites around modern-day Europe. As his body broke down, he built himself a hermitage alongside a local church. He lived out his life in prayer there until he died at 81. There is no real explanation as to why St. Drogo has been named the patron saint of coffee. Coffee did not enter the region of the world where he lived until over 400 years later!

Ingredients

4 – 6oz duck breasts

1 Tablespoon ground coffee

1 1/2 teaspoons brown sugar

1/2 teaspoons cinnamon

1 Tablespoon salt

1 teaspoon pepper

Zest of 1 Lemon

Instructions

Combine all the spices together in a bowl and set aside. With a sharp knife, score the duck's skin by cutting at a diagonal, but make sure not to cut too deeply. You only want to cut through the skin, not into the meat. Coat the meat side of the duck breast with the spice mixture. Place a medium pan over medium heat and add 1-2 tablespoons of vegetable oil. When the oil is hot, place the duck skin-side down in the pan. Let cook for about 6-7 minutes, until it has a deep brown color. Remove the duck from the pan and drain the oil. Return the pan to the stove and heat over low heat, and place the duck back in the pan skin side down for six more minutes to render out as much fat as possible. The skin should be very crispy. Raise the heat to medium, turn the breast over, and cook for 2-3 minutes until browned. At this point, you can set the duck aside and let it rest or place it in a 350-degree oven for 3-4 minutes more if you want it more done and then rest for 5 minutes. While the duck is resting, zest lemon. Once rested, thinly slice the breast and sprinkle with lemon zest before serving. Serve and enjoy!!