April - Dining Daily with the Saints
Dining Daily with the Saints
Three Hundred and Sixty-Six Recipes for
Three Hundred and Sixty-Six Feasts
Dining Daily with the Saints: Introduction
April
April 1st
Saint Mary of Egypt
A beautiful, spoiled, cynical, disenchanted, rich child who was the center of her family’s pride, and who repaid them by running away at age 12. She ran to Alexandria, Egypt where she worked as a dancer, singer, and prostitute for 17 years. Around age 30, Mary took a ship on a pilgrimage to Palestine, hoping to ply her trade among the pilgrims, and then in Jerusalem.
On the Feast of the Exaltation of the Cross, she moved with the crowds to the church, looking for customers. At the church door, she found herself invisibly repelled, unable to open the door; she was overcome with remorse for her life and exclusion from the Church. She repented, and asked for Our Lady‘s guidance; a voice told that to find rest, she should cross the Jordan River. The next day Mary crossed the river, wandered into the desert, and took up the life of a hermit for nearly 50 years as penance.
She lived on herbs, berries, and whatever came to hand. She met Saint Zosimus of Palestine. She once told him to come back exactly one year from that day; when he did, he found she had died. With the help of a lion, Zosimus dug her grave; he later wrote a biography of her.
Here is a recipe for Spicy Hermit Bars to honor her life:
INGREDIENTS
1/4 pound unsalted butter (room temperature)
1 cup light or dark brown sugar (lightly packed)
1 extra-large egg (room temperature)
1/4 cup unsulphured molasses
2 cups all-purpose flour (plus 2 tablespoons)
2 teaspoons baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon Kosher salt
1/2 cup golden raisins
1/3 cup crystallized ginger (minced, not in syrup)
1 cup confectioner's sugar (sifted)
dark rum
lemon zest (grated)
INGREDIENTS
Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
Place the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and fluffy.
With the mixer on low, add the egg, scrape down the bowl, then mix in the molasses.
Sift together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. With the mixer on low, slowly add the dry ingredients to the butter mixture, mixing until just combined.
Mix in the raisins and crystallized ginger. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Turn the dough out onto a very lightly floured board, form it into a disk with lightly floured hands, and cut it in half. Roll each half into a log 12 inches long and place them 3 inches apart on the prepared sheet pan. Bake for 20 minutes, the logs will still be soft in the center.
Meanwhile, whisk the confectioner's sugar with 5 to 6 teaspoons of rum to make a pourable glaze.
While the logs are still warm, drizzle the glaze back and forth across the logs with a teaspoon and sprinkle them with the lemon zest. Allow it to cool.
Cut each log crosswise into 1 1/2 inch-wide bars.
April 2nd
Saint Appian of Caesarea
Born to a wealthy, prominent, and non-Christian family. Well educated, studying rhetoric, philosophy, and civil law. Convert to Christianity. In May 305, Emperor Maximinus declared that everyone should take part in public sacrifices in celebration of his coronation. When it came time for the sacrifices in his city, Appian went to the temple and stopped the official, Urbanus, from offering incense to an idol, explaining that it was impious to worship an idol instead of the true God, and berating the judge for doing it. Appian was beaten, imprisoned, his flesh torn off with iron claws, and roasted over a slow fire. He was then ordered to sacrifice to the Roman gods; he declined. Martyr.
Here is a recipe for Roasted Pulled Pork to honor his sacrifice:
INGREDIENTS
Pork:
2 tablespoons dark brown sugar
1 tablespoon smoked paprika
1 tablespoon chili powder
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon dry mustard
1/2 teaspoon ground chipotle chile pepper
1 (5-pound) boneless pork shoulder (Boston butt), trimmed
Cooking spray
2 cups water, divided
1/2 cup apple cider vinegar
1/3 cup ketchup
Sauce:
3/4 cup apple cider vinegar
1/2 cup ketchup
3 tablespoons dark brown sugar
2 teaspoons smoked paprika
1 teaspoon chili powder
INSTRUCTIONS
To prepare pork, combine the first 8 ingredients in a small bowl. Rub sugar mixture evenly over pork. Let pork stand at room temperature for 1 hour.
Preheat the oven to 225°.
Place pork on the rack of a roasting pan coated with cooking spray. Pour 1 cup of water into the bottom of the roasting pan. Place rack in pan. Bake at 225° for 1 hour.
Combine 1/2 cup vinegar and ketchup in a medium bowl; brush pork with ketchup mixture (do not remove from oven). Bake an additional 3 hours, basting every hour with ketchup mixture.
Pour the remaining 1 cup water in the bottom of the roasting pan. Cover pork and pan tightly with foil. Bake an additional 3 3/4 hours or until a thermometer registers 190°. Remove from the oven; let stand, covered, for 45 minutes.
To prepare sauce, combine 3/4 cup vinegar and remaining ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally with a whisk. Boil 5 minutes or until slightly thick. Shred pork with 2 forks. Serve with sauce on the hamburger.
April 3rd
Saint Joseph the Hymnographer
Born to Christian parents. He fled Sicily due to the Arab invasion and became a monk in Thessalonica. He joined the monastery of the Studium in Constantinople but was forced to flee Constantinople due to iconoclast persecution. On his way to Rome, Italy he was captured by pirates and spent several years as a slave in Crete. He ministered to his fellow slaves, converting many. He finally managed to escape and return to Constantinople where he founded a monastery. When he opposed the Iconoclast emperor Theophilus, Joseph was exiled to the Chersonese. Bishop of Salonica. One of the great liturgical poets and hymnists of the Byzantine Church, credited with approximately 1,000 works.
Here is a recipe for Double Trouble Potato Casserole to honor his exiles:
INGREDIENTS
3 baking potatoes
1 large sweet potato
1 large onion, diced
1 large red pepper, cut into thin strips
4 cups bachemel sauce
1/2 cup rutabaga
2 cups Havarti cheese
INSTRUCTIONS
Preheat oven to 375
Cut all of the potatoes and rutabagas into 1/4in thick circles Layer the potato slices on the bottom of a medium sized casserole dish.
Add 1 cup of the sauce and 1/3 of the red peppers and onion. Add 1/2 cup of the cheese.
Repeat with the sweet potatoes, overlapping the edges of the rings before adding the peppers, onion, and sauce.
Add 1/2 cup of the cheese. Repeat the layering with the rutabaga, adding the last of the onions, and red pepper, and another cup of the white sauce with 1/2 cup of the cheese.
Top with the remaining potatoes and one last cup of white sauce and the last of the shredded cheese. Cover with tin foil and bake for an hour and 35minutes.
Remove the tin foil and bake for an additional 45 minutes, the cheese should be bubbling and brown around the edges.
April 4th
Saint Benedict the Black
His parents, Christopher and Diana, were slaves who had been taken from Africa to Sicily. Benedict was granted his freedom at age 18 but remained as an employee of his former master. Scorned and mocked by others as poor as himself, due to his origin and skin, he retained a natural cheerfulness.
He met with and became enamored of a group of Franciscan hermits near Palermo. Benedict sold what little he had, gave away the money to the poor, and joined this group. Novice master and reluctant superior of the friars in Palermo. When his term ended, he happily returned to working in the friary kitchen. Benedict never referred to possessions as “mine” but always “ours.” He had gifts for prayer and the guidance of souls. His humility and cheerfulness set an example that helped reform his order. On his death, King Philip III of Spain paid for a special tomb for the simple friar.
Here is a recipe for Italian Black Beans and Rice to honor his heritage:
INGREDIENTS
2 Tbsp olive oil
1/2 c chopped onion
2 garlic cloves minced
1 can 19 oz black beans undrained
1/2 c cubed cooked ham
3/4 tsp dried Italian seasoning
3 - 5 drops hot pepper sauce
2 c hot cooked rice
Heat oil in a large skillet on medium heat until hot
Add onion and garlic, cook 3 - 5 minutes.
Stir in the remaining ingredients except for the rice.
Simmer, uncovered 6 - 8 minutes, and serve over rice.
April 5th
Saint Catherine of Palma
An orphan who lived an unhappy childhood in the home of her paternal uncle. Felt a call to the religious life at age 15, but her confessor convinced her to wait for a little. A domestic servant in Palma, Spain where she learned to read and write. Joined the Canonesses of Saint Augustine at Saint Mary Magdalen convent in Palma. Subjected to many strange phenomena and mystical experiences including visits from angels, Saint Anthony of Padua, and Saint Catherine of Siena. Had the gifts of visions and prophecy. Assaulted spiritually and physically by dark powers, she sometimes went into ecstatic trances for days at a time; her wounds from this abuse were treated by Saint Cosmas and Saint Damian. During her last years, she was almost continually in ecstasy. Foretold the date of her death.
Here is a recipe for Cavolfiore Palma a la Leah: Pan-Roasted Cauliflower to honor her life:
INGREDIENTS
1 head of cauliflower
1/2 cup pine nuts
1/4 cup olive oil, divided
2 teaspoons fresh rosemary, chopped
1/2 teaspoon sumac (optional and don't use if using currants)
1/2 cup fresh breadcrumbs
1 handful parsley, chopped
1 teaspoon kosher salt, plus a few pinches
Freshly ground black pepper
1/4 cup golden sultana raisins (dried cranberries or regular raisins), chopped (or currants not chopped)
Freshly grated pecorino (optional)
INSTRUCTIONS
Cut the florets off the stems and then chop them into tiny florets. You can also chop up the stems into tiny pieces if you want. You should have about 6 cups of chopped cauliflower.
In a large sauté pan, toast the pine nuts over medium low heat. Once toasted and fragrant, remove them from the pan and set them aside.
In the same pan heat 2 tablespoons of olive oil over medium-high heat, then add the cauliflower, 1 teaspoon of salt, rosemary, and sumac. Sauté until cauliflower is tender and starts to brown a bit, stirring as necessary. You can also add a bit of olive oil if the pan starts to get too dry or the cauliflower is starting to stick.
While cauliflower is cooking, heat the remaining 2 tablespoons of olive oil in a small pan over medium-low heat. Once the oil is shimmering, toss in the breadcrumbs and stir, toasting the breadcrumbs. Season with a pinch of kosher salt and a few turns of freshly ground black pepper.
Remove from the heat and toss in half of the chopped parsley. When cauliflower is done, remove from the heat and season to taste with freshly ground black pepper and a pinch or so of salt if necessary.
Toss in the toasted pine nuts, the chopped raisins, and the remaining parsley.
When ready to serve, sprinkle the top with the toasted breadcrumbs and some pecorino.
April 6th
Saint Galla of Rome
Born to the Roman nobility, the daughter Symmachus the Younger who served as consul in 485; sister-in-law of Boethius. Lay woman, marrying soon after her father‘s murder, but widowed after a year of marriage; legend says she grew a beard to avoid further offers of marriage. She became a wealthy and pious recluse on Vatican Hill, joining with a community of women near Saint Peter’s Basilica, caring for the poor and sick, she founded a convent and hospital. Reputed to have once healed a young deaf and mute girl by blessing some water, and having the girl drink from it.
Here is a recipe for brewing Bearded Lady to honor her transgender miracle:
Brew Method: All Grain
Style Name: American Stout
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Boil Size: 12 gallons
Boil Gravity: 1.065
Efficiency: 65% (brew house)
STATS:
Original Gravity: 1.079
Final Gravity: 1.016
ABV (standard): 8.24%
IBU (tinseth): 33.42
SRM (morey): 40
FERMENTABLES:
26 lb - American - Pale 2-Row (77.3%)
4 lb - American - Caramel / Crystal 60L (11.9%)
16 oz - United Kingdom - Roasted Barley (3%)
16 oz - American - Chocolate (3%)
8 oz - United Kingdom - Black Patent (1.5%)
18 oz - Flaked Wheat (3.3%)
HOPS:
3 oz - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 60 min, IBU: 22.34
3 oz - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 15 min, IBU: 11.08
MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 90 min, Amount: 5 gal
Starting Mash Thickness: 1.25 qt/lb
YEAST:
Wyeast - Belgian Stout 1581
Starter: No
Form: Liquid
Attenuation (avg): 80%
Flocculation: Medium
Optimum Temp: 65 - 75 F
Fermentation Temp: 68 F
Pitch Rate: 0.5 (M cells / ml / deg P)
NOTES:
Boil for 60 minutes. Cool down, and pitch yeast, making sure to aerate the wort well.
April 7th
Blessed Mary Assunta
She briefly attended school, learning to read and write, but she received no further formal education. On 2 March 1897, she suddenly received an understanding of her call to religious life. Made her vows with the Franciscan Missionaries of Mary and put in a request to go to China to work at a leper colony. She served several months as a cook in the orphanage in Tong-Eul-Keou, China. In early April 1905, a wave of deadly typhus ran through the house. When one of her sisters appeared about to die, Sister Mary Assunta asked that she be taken instead; her prayer was granted.
Here is a recipe for Turkey Bacon Wrap to honor her replacement death:
INGREDIENTS
Multigrain wrap
2 slices of deli turkey
Sliced tomato
3 pieces of turkey bacon (99 percent fat free)
2 Tablespoons of fat free ranch dressing
Romaine lettuce
INSTRUCTIONS
Spread your ranch on the inside of the multigrain wrap. Add the rest of the ingredients and roll up the wrap. Cut in half for easier eating.
April 8th
Blessed Julian of Saint Augustine
Tailor‘s apprentice in youth. Twice rejected from Franciscan monasteries, he was dismissed as not suited for monastic life and mentally unstable. He then lived as a hermit; his reputation for holiness began to grow, and he returned to the monastery. Accompanied Franciscan missionaries, ringing a bell in the streets to call people to services. Became a noted preacher in his own right, and known to his brothers for his austerities.
Here is a recipe for Rice and Beef Stuffed Bell Peppers to honor his humble role:
INGREDIENTS
6 bell peppers
2 1/2 cups chunky tomato sauce
1/2 onion, very thinly sliced
1 cup beef broth
1/4 teaspoon red pepper flakes
1 1/2 pounds lean ground beef
1 1/2 cups cooked rice
1/2 cup freshly shredded Parmigiano-Reggiano cheese
1/4 cup chopped fresh flat-leaf parsley
1/2 cup chunky tomato sauce, divided
4 cloves garlic, minced
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley, divided
INSTRUCTIONS
Preheat the oven to 375 degrees F (190 degrees C).
Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out the mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers.
Lay a piece of parchment paper loosely on top of peppers and cover the dish tightly with foil. Lay the dish on a baking sheet.
Bake in a preheated oven for 1 hour. Peppers should be starting to soften.
Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes.
Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.
April 9th
Saint Madrun
Born a princess, the daughter of King Vortimer Fendigaid. Married to Prince Ynyr. Queen of Gwent. While on pilgrimage, she received a dream in which she was told to build a convent where she slept; the church there has survived to today. Mother of Saint Ceidio; she helped him evangelize the area around Minster in Cornwall. Widow.
Here is a recipe for Dream Bars to celebrate her investment in Somnium Spirituality:
INSTRUCTIONS
2 cups (10 ounces) unbleached all-purpose flour
3/4 cup packed (5 1/4 ounces) dark brown sugar
1/2 cup pecans
1/4 teaspoon salt
10 tablespoons (5 ounces) unsalted butter, chilled, cut into 1/2-inch pieces
For the dream bars topping
1 1/2 cups sweetened shredded coconut
1 cup coconut cream (either canned coconut cream or the stuff floating atop a can of coconut milk)
2 large eggs
3/4 cup packed (5 1/4 ounces) dark brown sugar
2 tablespoons unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup pecans, toasted and roughly chopped
INSTRUCTIONS
Make the dream bars crust
Adjust an oven rack to the middle position and heat the oven to 350°F (175°C).
Line a 13 by 9-inch baking pan with foil, allowing the excess foil to hang over the pan edges.
Coat the foil lightly with vegetable oil spray.
Process the flour, sugar, pecans, and salt in a food processor until the pecans are coarsely ground, about 10 seconds.
Add the butter and pulse until the mixture resembles a coarse meal, about 10 pulses.
Using the bottom of a metal measuring cup, press the mixture firmly into the prepared baking pan.
Bake until golden brown, about 20 minutes. Cool on a wire rack for 20 minutes.
Make the dream bars topping
Combine the coconut and coconut cream in a bowl. In another bowl, whisk the eggs, sugar, flour, baking powder, vanilla, and salt until smooth.
Stir in the pecans, then spread the filling over the cooled crust.
Dollop heaping tablespoons of the coconut mixture over the filling spread the coconut mixture as evenly as possible over the pecan layer, but don’t worry if it looks patchy.
Bake until the topping is a deep golden brown, 35 to 40 minutes. Cool on a wire rack, about 2 hours.
Using the foil overhang, lift the dream bars from the pan and cut them into 24 pieces. Serve.
April 10th
Raised on a farm, he entered the Order of Friars Minor Conventual at age 16, taking the name Bonifacy. Worked at the house’s printing presses, publishing The Knight of the Immaculate, helping in the work of Saint Maximilian Kolbe. Priest. Arrested by the Gestapo for his publishing work and for trying to protect the printing presses, and imprisoned in Warsaw, Poland. He spent his time there ministering to other prisoners. Shipped to the Dachau extermination camp, he was put to forced labor in bad weather, beaten for lack of work, and finally died from the mistreatment. Martyr.
Here is a recipe for Brother Boniface Pumpkin Bread to commemorate his sacrifice;
INGREDIENTS
4 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1 1⁄2 teaspoons salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1⁄2 teaspoon ground allspice
1⁄2 teaspoon ground cloves
1⁄4 teaspoon ground ginger
4 large eggs
1 cup vegetable oil
1 (15 ounce) can pumpkin
2⁄3 cup water
1 cup chopped pecans or 1 cup walnuts
INSTRUCTIONS
Beat all ingredients (except nuts) with an electric mixer just until the dry ingredients are moistened. Fold in nuts.
Spoon into two greased and floured 9 x 5 inch loaf pans.
Bake at 350 degrees for one hour or until the pick inserted in the center comes out clean.
Cool in pans on wire racks for 10 minutes; remove from pans and cool completely on racks.
April 11th
Saint Antipas of Pergamun
Spiritual student of Saint John the Apostle. Bishop of Pergamum during the persecutions of emperor Domitian. Martyr. Mentioned in the canonical Book of Revelations.
Here is a recipe for a Bull Shot to toast his sacrifice:
INGREDIENTS
1 1/2 ounces vodka
3 ounces chilled beef bouillon or beef consommé
Dash of lemon juice
2 dashes Worcestershire sauce
2 dashes
Tabasco sauce
Fresh ground pepper to taste
Celery salt (optional)
Lemon wedge for garnish
INSTRUCTIONS
Pour the ingredients into a cocktail shaker filled with ice.
Shake well.
Strain into an old-fashioned glass filled with ice.
Top with a bit of fresh ground pepper.
April 12th
Saint Teresa of the Andes
Born to an upper class family. From her adolescence, Teresa was devoted to Christ. Greatly influenced by the autobiography of Saint Thérèse de Lisieux. She entered the monastery of the Discalced Carmelite nuns at Los Andes and was given the name Teresa of Jesus. A model for young people. The first Chilean and the first member of the Teresian Carmel in Latin America to be beatified.
Here is a recipe for Andes Mint Cookies to honor her heritage:
INGREDIENTS
1 (15.25 ounce) pkg. devil's food cake mix
1/2 cup vegetable oil
2 eggs
1 pkg. Andes Mints
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INSTRUCTIONS
Preheat the oven to 350 degrees F.
In a large bowl, combine cake mix, oil and eggs.
Drop spoonfuls of dough onto a baking sheet.
Bake for 6-9 minutes.
Take the baking sheet out of the oven and while cookies are still very hot, place an Andes Mint on top of each cookie.
In about 5 minutes, the mint will be melted.
Take a spoon and smooth out each mint like frosting.
April 13th
Margaret of Castillo
Born a blind, lame, deformed, hunchback midget. When she was six years old, her noble parents walled her up beside a chapel; she could not get out but could attend Mass and receive the Sacraments. After 14 years of imprisonment, her parents took her to a shrine to pray for a cure. When none occurred, they abandoned her. She became a lay Dominican and spent her life in prayer and charity. When she died, the townspeople thronged her funeral and demanded she be buried in a tomb inside the church. The priest protested, but a crippled girl was miraculously cured at the funeral, and he consented.
Here is a recipe for Out of Sight Chicken Spaghetti to honor her value:
INGREDIENTS
2 chickens, cut up
5 qts. water
1 lb. spaghetti
1/2 c. butter
1 lg. onion, chopped
6 ribs celery, chopped
1 (10 oz.) can Rotel
1 (32 oz.) can whole tomatoes
1 (8 oz.) can sliced mushrooms
1 tbsp. salt
1 tsp. red pepper
3/4 tsp. garlic powder
1 lb. grated cheese
1 tbsp. Italian seasoning
INSTRUCTIONS
In a large pot, boil chicken in water until tender. Cool and debone. Reserve stock and bring to a boil; add spaghetti, cook until done. Drain.
Melt butter; add onions and celery. Add tomatoes, mushrooms, salt, pepper, garlic powder and Italian seasoning; cook for 1/2 hour. Add chicken to spaghetti.
Mix all ingredients together. Spoon into 2 large greased 8 1/2" x 11" baking pans.
Top with cheese. Bake at 375 degrees for 30 minutes.
April 14th
Saint Peter Gonzales
Castilian nobility who mis-spent a worldly youth. Educated by his uncle, the bishop of Astorga, Spain. Priest, primarily as a step to high office. Obtained special papal dispensation to become Canon of Palencia when he was officially still too young. During a grand Christmas Day entrance into the city, his horse was spooked by the noise of the crowds. It threw him in all his finery onto a dung-heap, much to the delight of the citizens who knew his was a political, not a spiritual appointment.
Dazed, filthy, humiliated, and with the undeniable understanding that his parishioners thought he was a hack, he withdrew from the world for a period of prayer and meditation. It worked. He had a true conversion experience and spent the rest of his life making up for his lost youth and the mockery he made of his position. Joined the Dominicans.
Confessor and court chaplain to King Saint Ferdinand III of Castile. Against the opposition of more worldly courtiers, he reformed court life around the king. Worked for the Crusade against the Moors, accompanied Ferdinand into the battlefields, and then worked for humane treatment of Moorish prisoners.
A favorite of the king, Peter feared the honors and easy life would lead him to a return to his previous ways, so he left the court and evangelized to shepherds in the hills, along the waterfronts, and among Spanish and Portuguese sailors who still venerate him and consider him their special patron.
Here is a recipe for Cow Patties to honor his humiliation and subsequent humility:
INGREDIENTS
2 cups white sugar
Woodstock, Evap Sugar Pure Cane, Granulated, 24 oz
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offer photo 5 tablespoons unsweetened cocoa powder 1/2 cup unsalted butter 1/2 cup crunchy peanut butter 1 teaspoon vanilla extract 3 cups quick cooking oats 1/2 cup chopped walnuts 1/2 cup milk
INSTRUCTIONS
Cover baking sheets with wax paper and set them aside.
Combine sugar and cocoa in a large saucepan. Stir in milk, butter and peanut butter.
Cook and stir over medium heat until butter melts and the mixture is combined, about 5-20 minutes.
Remove from heat.
Stir in the vanilla, oats, and nuts, and mix thoroughly.
Take a teaspoon and scoop out a spoonful of the mixture; drop the spoonful onto the waxed paper-covered baking sheet.
Repeat with the rest of the mixture.
Place in the refrigerator until the cookies are cooled and set.
April 15th
Saint Maro of Rome
Friend of Saint Flavia Domitilla, whom they accompanied in exile to the island of Ponza. Martyred in the persecutions of Trajan.
Here is a recipe for Italian Riviera Fava Beans with a Maro Sauce to honor his life:
INGREDIENTS
1/2 garlic clove, peel
10 leaves of fresh mint
7 oz (200 g) of fava beans, shelled and skin removed (ab. 2 lb of pods)
a pinch of coarse salt
2 tablespoons of percorino cheese, grated
2 tablespoons of parmesan cheese, grated
4 tablespoons of extra virgin olive oil
pepper
INSTRUCTIONS
Crush the garlic in the mortar until it becomes a cream (or use the garlic press), remove from the mortar, and set aside.
Repeat the same operation with the mint leaves (if you are not using a mortar using a mixer), remove, and set aside.
Pour the fava beans in the mortar and add a small pinch of coarse salt (it will help to mash and to preserve the bright green of the fava beans).
Mash with the pestle until they become a grainy uneven puree. Suggestion: add the fava beans little by little. Add the garlic and the mint previously mashed (you can add them little by little and taste each time).
Add the two kinds of cheese and stir until they are completely incorporated.
If you don’t use the mortar, put the fava beans, the mashed garlic, the mint, and the cheeses in the blender all together and mix.
Be careful, however, to use the blender intermittently so as to avoid that the puree becomes too smooth and creamy.
At the end pour the olive oil, little by little, always stirring with a spoon (also in case of previous use of the blender)
Season with more salt if necessary and some pepper to taste.
April 16th
Saint Drogo
Born to the Flemish nobility. His mother died giving him birth, a fact that emotionally crushed him when he learned of it at age 10; he imagined himself responsible for her death. Later in life, he practiced extreme penances, possibly to expiate this guilt. Orphaned in his teens. At 18, he disposed of all his property and became a penitential pilgrim, making nine trips to Rome, Italy. Shepherd for six years at Sebourg, near Valencienne, France, working for Elizabeth de la Haire. Revered for his holiness. Reportedly able to bilocate, with witnesses seeing him simultaneously working the fields and attending Mass. Stricken with an unsightly bodily affliction during a pilgrimage, he became a hermit at Sebourg in Hainault for 40 years surviving on barley, water, and the Eucharist.
Here is a recipe for Ugly Cake to celebrate the patron of ugly people:
INGREDIENTS
First Layer
1 (18 ounce) box yellow cake mix
1 egg, beaten
1⁄2 cup melted margarine
Second Layer
1 (8 ounce) package cream cheese, softened
1 lb confectioners' sugar
2 eggs, beaten
INSTRUCTIONS
Mix the ingredients for the first layer and press into a 9 x 12 greased pan.
Beat the ingredients for the second layer with a mixer and pour over the first layer.
Bake at 350°F for 35 minutes.
April 17th
Blessed Ambrose of Massa
Parish priest in Maremma region of Tuscany, Italy. After hearing the preaching of Blessed Moricus, an early companion of Saint Francis of Assisi, Ambrose was drawn to religious life. Joined the Franciscans in 1225 and devoted himself to charity and penance.
Here is a recipe for Maremma Tuscan Spareribs to honor his service:
INGREDIENTS
1⁄4 cup garlic, minced plus
2 garlic cloves, sliced
1⁄4 cup fresh sage leaf, finely chopped
1⁄4 cup fresh rosemary, finely chopped
2 tablespoons salt
1 tablespoon fresh ground black pepper
1 tablespoon crushed red pepper flakes
2 teaspoons crushed red pepper flakes
7 lbs pork spareribs
7 tablespoons extra virgin olive oil
3 1⁄2 cups canned whole tomatoes, crushed
1 1⁄2 tablespoons Worcestershire sauce
1 1⁄2 tablespoons hot pepper sauce (like Tabasco)
1 cup dry white wine
INSTRUCTIONS
Ribs:
Combine the minced garlic, sage, rosemary, salt, black pepper, and 1 tablespoon crushed red pepper.
Rub the spareribs well with this mixture and let them marinate, wrapped in plastic, at least 24 hours or up to 48 hours, in the refrigerator.
Preheat the oven to 375 degrees F.
Coat a large baking pan with 1/4 cup of olive oil and lay the ribs in the pan. Roast stirring, every 20 minutes. After an hour, turn the ribs over and roast for 1 hour more.
Check the ribs periodically; if the bottom of the pan starts to burn, add a little water. Can be done ahead 24-48 hours.
Sauce:
Coat a large skillet with the remaining 3 tablespoons of olive oil. Add the sliced garlic and remaining 2 teaspoons crushed red pepper and sauté over medium heat until the garlic begins to color.
Add the tomatoes, Worcestershire sauce, and pepper sauce. Add 1 1/2 cups water and bring the tomato sauce to a simmer. Cook for 30 minutes.
Taste for seasoning and set aside.
When the ribs have browned on both sides, remove them from the pan and drain off any excess fat. Return the ribs to the pan, adding the wine and the tomato sauce. Cover the pan with foil and braise the ribs for 40 minutes.
Remove the foil and roast for an additional 20 minutes.
Serve immediately.
April 18th
Saint Fleutherius of Illyria
Son of Saint Anthia of Illyria; his father died when the boy was very young. Bishop of Illyria, Dalmatia (in modern Croatia) at age 20. Arrested for bringing an imperial Roman official to Christianity. Martyred in the persecutions of Hadrian along with his mother and eleven other Christians whose names have not come down to us.
Here is a recipe for Dalmatian Peka to honor his life:
INGREDIENTS
1.5 kg beef,
2 dl olive oil
0.8-1kg potatoes
2 zucchini
1 onion
4-5 carrots
2 peppers
1 dl white wine
Salt
Pepper
Sprig fresh rosemary
INSTRUCTIONS
Put all the ingredients except the wine into a flat round tray and put under cripnja (iron bell in the fireplace), and leave it for an hour under the embers. After an hour of baking, stir the meat and vegetables and add a decilitre of white wine, cover the cripnja again, and let it bake on the embers for another half hour.
April 19th
Saint Expeditus of Melitene
Roman centurion in Armenia who was martyred around April 303 in what is now Turkey, for converting to Christianity. Considered the patron saint of urgent causes
Here is a recipe for St. Expedite’s Magickal Pound Cake to honor his rapid intersessional attention:
INGREDIENTS
1 cup butter brings wealth and prosperity)
1 cup sugar (to sweeten the coming year)
1 teaspoon vanilla extract
1 teaspoon lemon extract (cut obstacles and clear the way)
5 eggs (abundance)
2 cups flour (abundance)
1 teaspoon Royal Baking Powder
Reserve 2 egg whites for icing
INSTRUCTIONS
Cream butter, add sugar slowly, beating well. Add flavoring and yolks of eggs which have been beaten until pale yellow. Beat three egg whites until light and add alternately a little at a time with the flour which has been sifted with baking powder. Mix well and bake in a greased loaf pan in a moderate oven for about one hour. Cover with ornamental frosting, page 16, made with the two remaining egg whites.
Ornamental Frosting
INGREDIENTS
1-1/2 cups granulated sugar
1/2 cup water
2 egg whites
1 teaspoon flavoring extract
1 teaspoon Royal Baking Powder
INSTRUCTIONS
Boil sugar and water without stirring until syrup spins a thread; add very slowly to beaten egg whites; add flavoring and baking powder and beat until smooth and stiff enough to spread. Put over boiling water, stirring continually until icing grates slightly on the bottom of the bowl. Spread on cake, saving a small portion of icing to ornament the edge of the cake. This can be forced through a pastry tube, or, through a cornucopia, made from ordinary white letter paper.
April 20th
Saint Sarah of Antioch
Born to a wealthy Imperial Roman family. Married to a Roman army officer. Publicly exposed as a Christian when she baptized her children against the wishes of her non-Christian husband when the ship they were traveling on was in danger of wrecking in a storm. Martyred in the persecutions of Diocletian.
Here is a recipe for Shipwreck Casserole to honor her devotion to her children:
INGREDIENTS
2 onions
3 medium potatoes
1 lb hamburger, uncooked
1⁄2 cup uncooked white rice
1 cup celery, chopped
1 (10 ounce) can condensed tomato soup (plus a can filled with water)
salt
pepper
INSTRUCTIONS
Slice onions in the bottom of a baking dish. Add thinly sliced potatoes.
Over potatoes spread hamburger. Next, add uncooked rice. top with a layer of chopped celery.
As each layer is added, season with salt and pepper to taste.
Combine soup with an equal amount of water and pour overall.
Cover and bake for 2 hours at 350°F
April 21st
Holy Infant of Good Health
Devotion to the Christ Child as depicted in a statue around which have been reported miraculous healings. The statue was found in 1939 in Morelia, Michoacán, Mexico; it is eleven inches tall, is dressed in a crown and ermine-trimmed mantle, holds a gold scepter in its left hand, and the right is raised in a blessing. The veneration was approved by Archbishop Luis M. Altamirano y Bulnes, and it was solemnly crowned by pontifical command in 1944.
Here is a recipe for 7-ingredient Master Tonic to willfully participate with his healing grace:
INGREDIENTS
2 tbsp turmeric powder or 2 knuckles of turmeric root
24 oz apple cider vinegar (always use organic)
¼ cup finely chopped garlic
¼ cup finely chopped onion
2 fresh peppers, the hottest you can find (be careful with the cleaning – wear gloves!)
¼ cup grated ginger
2 tbsp grated horseradish
INSTRUCTIONS
Add all the ingredients to a bowl, except for the vinegar. Combine them.
Transfer this mixture into a Mason jar.
Pour apple cider vinegar into the mix until it fills up to the top. The best is when ⅔ of the jar consists of dry ingredients. The rest should be vinegar up to the top.
Close tightly. Then shake well.
Keep the jar in a cool and dry place for about 2 weeks. Shake well several times a day.
After 14 days, squeeze well then strain it through a plastic strain. (You can put gauze over it to get even better results.) Squeeze well to make sure all the juice comes out.
Tonic is ready for immediate use and does not need to be refrigerated.
April 22nd
Saint Opportuna of Montreuil
Benedictine nun and abbess at the convent near Almenêches, France. Legend says that a peasant stole a donkey from her convent and refused to acknowledge his crime. Opportuna turned it over to God; the next day the farmer‘s field was sown with salt. The peasant returned the donkey AND gave the field to the nuns.
Here is a recipe for Grilled Salt and Pepper Tuna to celebrate her triumph:
INGREDIENTS
For the tuna
3 pounds sushi-grade tuna
1/2 cup black pepper, coarsely ground
1/4 cup coarse sea salt
For the zucchini
8 zucchini
zucchini
1/4 cup extra virgin olive oil
coarse salt
coarsely ground black pepper
For the lemon caper butter
8 tablespoons (1 stick) unsalted butter
2 tablespoons capers
2 lemons
1/2 teaspoon salt
1/2 teaspoon ground black pepper
INSTRUCTIONS
To prepare the tuna:
Slice the tuna into 8 equal steaks.
Combine the pepper and salt in a small bowl and pour onto a clean dinner plate.
Press each tuna steak into the mixture to coat evenly. Refrigerate until ready to grill.
To prepare the zucchini:
Preheat the grill to medium.
Cut each zucchini lengthwise into 5 or 6 strips.
Lay flat, brush with oil, and sprinkle with salt and pepper.
Grill for 1 for 2 minutes per side, until lightly browned. Set aside.
To make the lemon caper butter:
Melt the butter in a small saucepan.
Add the capers and cook for 2 minutes.
Add the lemon juice, salt and pepper and cook for 2 minutes to heat through.
To grill the tuna:
Add the tuna steaks to the grill and grill for 2 to 3 minutes on each side for medium-rare.
To assemble, place 5 or 6 zucchini strips in the center of each plate.
Drizzle with lemon caper butter. Top each plate of zucchini with a tuna steak.
April 23rd
Blessed Helen del Cavalcanti
Daughter of Count Maniago. Married at age 15 to a knight named Anthony del Cavalcanti. Happily married for 25 years, and mother of several children. Widow. Augustinian tertiary, noted for her charity and austerity. Took a vow of silence, speaking only on Christmas night. Had an ongoing fight with worldly temptation, and given to ecstatic trances. Had the gift of healing. Spent her last three years bed-ridden; she preferred a pallet of stones and straw to a bed.
Here is a recipe for Filetto di Maiale alla Cavalcanti (Filet of Pork Cavalcanti style) to honor her marriage and her life:
INGREDIENTS
600g pork fillets
40g unsalted butter
2tbsp olive oil
120ml red wine
Salt and freshly ground black pepper
4tsp sugar
A pinch ground cinnamon
2tbsp balsamic vinegar
1tbsp very finely ground almonds
2tbsp elderberries
1tbsp capers, preferably in salt, rinsed
INSTRUCTIONS
Trim the fat off the pork fillets and cut in half if necessary, so they will fit in a large sauté pan. Heat half the butter and the olive oil in the pan, and add the pork. Fry until brown on all sides.
Bring the wine to a boil in a separate small pan and pour over the meat with two tablespoons of hot water. When the liquid has come back to a boil, add salt and pepper.
Turn the heat down so that the liquid will just simmer, cover the pan tightly and cook for ten minutes, or until the pork is done. Remove the meat from the pan and keep warm.
Add the sugar and cinnamon, the balsamic vinegar, almonds, elderberries, and capers to the pan and cook, stirring constantly, for two minutes.
Break the remaining butter into small pieces and add gradually to the sauce while gently stirring and swirling the pan.
Slice the meat (not too thinly) and return to the pan for two minutes to absorb the flavor of the sauce.
Serve immediately.
April 24th
Saint Mary Salome
Wife of Zebedee. Mother of Saint John the Apostle, and Saint James the Greater. May have been a cousin of the Blessed Virgin Mary. One of the “three Marys,” the holy women who ministered to Jesus during his earthly ministry, and may have accompanied him on his travels. Witnessed Christ’s death on the cross, his entombment, and his resurrection. Mark mentions Salome as one of the women who came to anoint the body of Jesus on the morning of the Resurrection.
One Gospel story that shows Jesus and Salome has her asking Jesus what places her sons will have in His Kingdom. Jesus responds that it is the Father who assigns places in the Kingdom and that James and John will have to follow His own example of humility and sacrifice to earn places there.
Here is a recipe for Frankincense and Myrrh Lotion to honor her service to The Christ:
INGREDIENTS:
1/4 cup olive oil
1/4 cup coconut oil
1/4 cup beeswax
1/4 cup shea butter
2 tbsp vitamin E
20 drops frankincense essential oil
20 drops myrrh essential oil
BPA free plastic lotion dispenser bottles
INSTRUCTIONS
Put olive oil, coconut oil, beeswax and shea butter in a glass bowl then place that bowl in a saucepan with water.
Heat the stove to medium and mix ingredients together.
Once mixed, put in the refrigerator for an hour until solid.
With a regular mixer or hand mixer, beat the mixture until it is whipped and fluffy. Then add essential oils and vitamin E and mix.
Fill the container and store in a cool place.
April 25th
Blessed Paul Thoj Xyooj
Young lay catechist in the apostolic vicariate of Luang Prabang, Laos. Murdered on or about 25 April 1960 in Kiukatiam, Luang Prabang, Laos by Pathet Lao troops. Martyr.
Here is a recipe for Luang Prabang Salad (Laos Salad):
INGREDIENTS
3 eggs hard boiled
2 cups lettuce 70g
1 cup watercress 20g
1/2 cup mixed leaves optional, eg arugula, radicchio
1 tomato large
1/3 cucumber approx 3in/7.5cm piece
1 tbsp unsalted roasted peanuts optional, approx, to top
1/2 tbsp cilantro/coriander approx, to top
Dressing
2 yolks from the hard boiled eggs , above
2 tbsp vegetable or avocado oil
1 tbsp lime juice
1 tbsp rice wine vinegar
1/2 tbsp sugar
salt and pepper
INSTRUCTIONS
Start by hard boiling the eggs. You can use your preferred method, but probably the easiest is to put the eggs in a pan, cover with cold water at least 1in/2.5cm over the eggs and bring to a boil.
Once the water boils, turn off and leave the eggs in the water for 10-12min then drain and run under cold water to stop them from cooking. When cool, carefully peel the eggs.
As the eggs are cooking, roughly chop the lettuce (and other greens, if using) and divide between 2-3 plates, along with the watercress.
Slice the tomato and cucumber and lay on top of the greens.
Scatter over the peanuts, if using, and cilantro.
For the dressing
Cut two of the eggs in half and remove the yolk. Mash or break up these two yolks in a small blender. Add the remaining dressing ingredients (oil, lime juice, vinegar, sugar, and a little salt and pepper) and blend until smooth.
Note make sure the yolk is broken up and smooth before you add the other ingredients or it won't work after.
Cut the remaining egg into quarters or slices and put on the salads. Cut up the leftover whites and add to the salads too, if you like.
Drizzle over the dressing and serve.
April 26th
Saint Richarius of Celles
Born a pagan. As a young man, he protected Saints Caidoc and Fricor, Irish missionaries in danger from local non-Christians. While in hiding, the missionaries converted Richardius. He became a priest, traveling the country on a donkey and preaching the Gospel. Worked in England for several years, then returned to France to found an abbey at Centula and serve as its first abbot. When King Dagobert visited him, Richarius was so frank and blunt with his advice that the king gave him a large reward; Richarius passed it on to the poor. He was among the first to work on ransoming captives. Eventually resigned from all offices to live his final years as a prayerful hermit.
Here is a recipe for Asa Ransom House Brownies to honor his innovative ministry:
INGREDIENTS
1 cup butter, melted and cooled
2 cups sugar
6 eggs
1 cup unsweetened cocoa
1⁄2 cup flour
2 teaspoons baking powder
2 teaspoons vanilla
1⁄2 cup pecans, chopped
1⁄2 cup white chocolate chips
1⁄2 cup butterscotch chips
1⁄2 cup semi-sweet chocolate
INSTRUCTIONS
Preheat the oven to 350F and butter a 9 x 13" pan.
Combine butter, sugar, and eggs; beat well.
Add cocoa, flour, baking powder, and vanilla; mix well.
Stir in pecans and chips.
Spread batter in prepared pan and bake for 40 minutes or until center is set.
Cool completely and cut into squares for serving.
April 27th
Blessed Peter Armengol
Born to the nobility, Pietro wasted his youth in dissolute living and rode for a while as a brigand and thief. His band once tried to hijack his father‘s entourage, which caused the young man to re-evaluate his life. He had a conversion and joined the Mercedarians.
From that point on he worked tirelessly to ransom hostages. Personally took the place of 18 captured Christian children. and endured enough torture for the entire group, including being hanged until his tormenters thought he was dead. He survived the experience and retired to the convent of Saint Mary of the Meadows, but it, and the life of pain he led as a result of the torture, led to his being considered a martyr.
Here is a recipe for The Highwayman Burger to honor his dramatic conversion:
INGREDIENTS
1 pound fresh ground beef (recommend 75/25 or 80/20)
4 slices cheddar cheese
4 slices deli ham
2 eggs, fried
6-8 onion rings, warmed (see this recipe)
4 T BBQ sauce
2 Hamburger buns
INSTRUCTIONS
Form beef into 2 patties and season. Grill until cooked to your desired doneness. Top patties with cheese.
Toast buns and remove.
Grill ham for just a moment, long enough to warm and get a few grill marks. Remove.
To assemble, slather bottom buns with 1 tablespoon of BBQ sauce each.
Top with egg, ham, and patties. Add onion rings. Slather top buns with remaining BBQ sauce.
April 28th
Blessed Luchesius
Layman who spent the first part of his life indifferent to religion. Married to Blessed Buona dei Segni. Worked as a grocer, money changer, and corn merchant. Father. Spent every waking moment in pursuit of wealth and political influence. In his 30’s, his children all died of natural causes, bringing to stark reality all he had given up, and what little he had to show for it. He converted, and spent the rest of his life ministering to the poor, sick, and imprisoned. He and his wife may have been the first Franciscan tertiaries. He was given to ecstasies and had the gifts of levitation and healing.
Here is a recipe for Corn Chowder to honor his labor:
INGREDIENTS
2 tablespoons butter
4 scallions, white bulbs, and green tops chopped and reserved separately
1 red bell pepper, chopped
2 ribs celery, chopped
1 pound boiling potatoes (about 3), peeled, and cut into 1/2-inch dice
4 cups fresh corn kernels (cut from about 8 ears)
1 bay leaf
1 quart canned low-sodium chicken broth or homemade stock
2 teaspoons salt
2 cups milk
1/4 teaspoon fresh-ground black pepper
Sour cream, for serving (optional)
INSTRUCTIONS
In a large saucepan, melt the butter over moderately low heat.
Add the scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
Stir in the potatoes, 2 cups of corn, the bay leaf, broth, and salt. Bring to a boil.
Reduce the heat and simmer, stirring occasionally, for 15 minutes.
April 29th
Saint Endellion of Tregony
Virgin recluse honored at St. Endellion, in Cornwall, England. She was the sister of St. Nectan of Hartland, and the daughter of Brychan of Brecknock.
Here is a recipe for Baked Puffed Pastries with St Endellion Brie to honor her feast:
INGREDIENTS
1 sheet puff pastry, thawed
All-purpose flour, for rolling
1 round st. Endellion brie cheese (8 to 12 ounces, 5- to 7-inch diameter)
1 large egg, beaten
Optional extras: See Variations
Baguette slices or crackers, to serve
Equipment
Baking sheet or pie plate
Parchment
INSTRUCTIONS
Warm the oven to 400°F: Place an oven rack in the middle position. Line a baking sheet with parchment and set aside, or bake your brie in a pie plate.
Roll out the puff pastry: Dust your counter with a small amount of flour. Unwrap your puff pastry and place it on the counter. Rub your rolling pin with a little flour and roll the puff pastry until it measures roughly 11 inches by 11 inches. No need to get out a ruler; it's fine to estimate.
Wrap the brie in the pastry: Place the round of brie in the middle of the pastry. Top with any optional extra toppings, if using. Fold the corners over the brie, forming a neat package. Use your hand to gently press the edges against the brie and neaten up the sides.
Transfer the wrapped brie to the baking sheet or pie plate. If the pastry has warmed and is no longer cool to the touch at this point, place the tray in the fridge for 10 minutes, or until you're ready to bake and serve.
Brush with egg: Brush the pastry all over with the beaten egg. Be sure to get the sides and around the folds. Try not to let the egg puddle under the brie.
Bake until golden-brown: Bake the brie until the pastry is deep golden-brown, 35 to 40 minutes.
Allow to cool 5 to 10 minutes: This gives the hot cheese time to firm up a little. Cut into the brie early and most of it will gush right out — which is still delicious, but less tidy.
Transfer to serving platter: Use the parchment paper to transfer the brie to a serving plate. If you baked it in a pie plate, serve straight from the plate, but double check that the plate has cooled enough to handle.
Serve warm: Arrange sliced baguette or crackers around the brie and serve while warm.
April 30th
Blessed Gualfardus of Verona
Layman artisan, trader, and saddler at Verona, Italy. His reputation for sanctity spread and the people of Verona saw him as a saint in their midst. He retired to become a Camoldolese Benedictine monk at San Salvatore priory near Verona.
Here is a recipe for Tarta di Verona to honor his life:
INGREDIENTS
10 eggs, separated
200g caster sugar
190ml sweet marsala
625g mascarpone
150ml amaretto
1kg pandoro, cut into 2cm-thick slices
Icing sugar, to dust
Blueberry sauce
150g fresh or frozen blueberries
1/3 cup (75g) caster sugar
1/4 cup (60ml) crème de cassis
Toasted caramelized almonds
100g flaked almonds
30g caster sugar
3 tsp amaretto, to toss
INSTRUCTIONS
Beat yolks, sugar, and 2 tbs marsala with an electric mixer until pale and thick. Add mascarpone and beat to combine.
In a separate bowl, whisk the egg whites using clean beaters until soft peaks form. Gently fold into the mascarpone.
Spread one-third of the mascarpone mixture in a 4-litre ceramic or glass dish. Combine amaretto and remaining marsala in a bowl. Briefly dip half the pandoro slices in the liquid, one by one. Layover mascarpone and trim to fit. Repeat with half the remaining mascarpone mix and the remaining pandoro, then finish with the remaining mascarpone. Cover and chill for at least 1 hour to set.
Meanwhile, place sauce ingredients in a small pan on medium heat. Stir gently to dissolve sugar, then simmer for 5 minutes until slightly thickened. Chill.
For almonds, preheat the oven to 150°C. Toss almonds and sugar with enough amaretto to lightly moisten, then spread in 1 layer on a baking tray. Toast 20 minutes or until golden, turning frequently.
Divide torta among plates, drizzle with sauce, and top with nuts and icing sugar.
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