August - 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
August
August 1st
The Holy Maccabees
The Jewish family that began the rebellion against the Greeks. Mathathias and his five sons fought against the Syrian king, Antiochus IV (168 BC), and ruled the fortunes of Israel until the advent of Herod the Great. They defeated the Greeks, cleaned and rededicated the Temple of Jerusalem, and ruled until the Roman conquest.
For what we might call “Little Hanukkah”, here is a latke recipe to celebrate:
INGREDIENTS
1 pound potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 to 3/4 cup olive oil
Accompaniments: sour cream and applesauce
INSTRUCTIONS
Preheat the oven to 250°F.
Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated.
Soak potatoes 1 to 2 minutes after the last batch is added to water, then drain well in a colander.
Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist the towel tightly to wring out as much liquid as possible.
Transfer potato mixture to a bowl and stir in egg and salt.
Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking.
Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into a skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes.
Turn latkes over and cook until undersides are browned, about 5 minutes more.
Transfer to paper towels to drain and season with salt. Add more oil to the skillet as needed.
Keep the latkes warm on a wire rack set in a shallow baking pan in the oven.
August 2nd
Blessed Ceferino Jimenez-Malla
Lifelong layman. He had little education and was possibly illiterate, but his native intelligence was obvious to all who knew him. He was known for his love of nature. Baptized into the Church as an adult. Married to Teresa Jimenez Castro and adoptive father of his niece Pepita. He became a mule-trader around 1920 and did so well he was able to settle in the town of Barbastro as a successful businessman. Widower in 1922. City councilman in Barbastro. Catechist, Eucharistic minister, choir director, and rosary leader, Ceferino developed a reputation for holiness, and people would be on their best behavior around him. A Gitano (“Spanish Gypsy”), he worked to improve relations between Roma and non-Roma. He was arrested during the persecutions of the Spanish Civil War for hiding priests. He was offered his freedom if he would renounce his faith and throw away his rosary; he declined. Martyr.
The first Roma to be beatified. Here is a recipe for a “Gypsy Tart” to celebrate his feast:
INGREDIENTS
For the pastry
150g/5½oz plain flour
2 tbsp icing sugar
75g/2½oz unsalted butter, chilled, cut into roughly 1cm/½ in cubes
1 free-range egg yolk
½ tsp lemon juice
For the filling
230ml/8fl oz condensed milk
170ml/6fl oz evaporated milk
175g/6oz light muscovado sugar
INSTRUCTIONS
To make the pastry, mix the flour and icing sugar together in a bowl.
Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. (Alternatively, do this in a food processor or a mixer and then transfer to a bowl.)
Mix the egg with the lemon juice and a tablespoon of water.
Make a well in the center of the flour mixture and pour in the egg mix.
Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more of water.
When the dough begins to stick together, use your hands to gently knead it into a ball.
August 3rd
Saint Gamaliel
First century Jewish Talmudic scholar. Teacher of Saint Paul the Apostle. In Acts 5:34-39 we read that his counsel saved Saint Peter and Saint John.
Here is a classic cholent recipe to celebrate the feast of the famous rabbi and Talmudic scholar:
INGREDIENTS
2 1/2 lbs large red potatoes, peeled and halved (for a smaller slow cooker, use 2 lbs)
2 onions, chopped
2 1/2 lbs beef stew meat or brisket, cut into chunks (for a smaller slow cooker, use 2 lbs)
2 marrow bones
1 cup dried beans - lima, pinto, chickpeas, red beans (not kidney), or a mixture
1/2 cup pearl barley or coarse-grain kasha (optional - for gluten free, do not use pearl barley)
3 whole garlic cloves
6 eggs (optional)
1/2 tsp black pepper (if spice sensitive use 1/4 tsp)
1 quart low sodium chicken broth
1 tbsp kosher salt
1 1/2 tsp paprika
1 1/2 tsp turmeric
1 tsp cumin
1/4 tsp cayenne (if spice sensitive use just a pinch)
1 kishke (optional - we never add this, but many families like it)
Water (varies)
INSTRUCTIONS
You will also need: 6-8 quart slow cooker
Note: The beans in this recipe will soften without any pre-soaking due to the long slow cooking process, however, they will be easier to digest with a simple quick soak prior to cooking. To do this, place the beans into the bottom of a large pot and cover them with water. The beans will expand to over double their size, so make sure you cover them with several inches of water to allow for expansion. Bring the beans to a boil for 5 minutes, then remove from heat. Let them soak in the cooking water for 1 hour, then drain and rinse well before proceeding with the recipe. Also, note that it is not recommended to slow-cook kidney beans.
In a large slow cooker (the larger the better!), place the potatoes in a single layer on the bottom of the cooking vessel. Sprinkle the onions over the potatoes.
Place the beef in a single layer on top of the onions and potatoes. Place the two marrow bones in the meat. If you're adding a kishke, now would be the time to put it in the cooker.
Rinse the beans clean, checking for any stones or impurities. If using barley or kasha, do the same with the grains. Sprinkle the beans (raw or pre-soaked) and optional grains over the top of the meat. Place the three whole garlic cloves into the meat, evenly spaced. Sprinkle the whole mixture with black pepper.
If using eggs, rinse them well and then tuck them into the meat. In a 4-cup container, whisk together the low sodium chicken broth, kosher salt, paprika, turmeric, cumin, and cayenne.
Pour the liquid over the cholent. Add additional water until all of the beans and pieces of meat are covered. For us, it's usually another 1-2 cups of water in our slow cooker-- it will vary;
(I usually add a bit more liquid if using grains, because they will soak it up.)
Cover the slow cooker. Cook on low heat for 16 hours. Check occasionally as it's cooking; add additional water and stir a bit if it's looking too dry.
set it to warm until ready to serve.
Peel the eggs before serving the cholent.
To cook this recipe in the oven, layer the ingredients in a large heavy 7-8 quart Dutch oven. Make sure you have enough liquid to just cover all ingredients. Cover with lid and cook cholent at 200 degrees for 12-16 hours.
August 4th
Blessed Joseph Rabasa Betanachs
Worked as a cook at the Salesian house in Sarria, Barcelona, Spain. Joined the Salesians as a co-adjutor brother. He continued to work in the house’s kitchen until his health began to fail in old age. At the outbreak of the Spanish Civil War, he worked with the wounded at the Salesian infirmary but was executed for holding to his faith. Martyr.
Here is a duck recipe that hails from this kitchen worker’s hometown of Lleida in Spain:
INGREDIENTS
duck
Talltendre turnips
carrot
leek
celery
garlic
nyora pepper
roasted almonds
oil
salt and pepper
flour
stock
sherry
INSTRUCTIONS
Cut the duck into portions and fry in the olive oil. Set aside and in the same oil fry the carrot, leek, celery, and garlic. When thoroughly cooked, add the flour and a little stock. Press through a metal sieve.
In a mortar, pound the duck liver, nyora pepper, garlic, and almonds to a fine paste. Place the duck portions, sauce, and paste in a roasting tray and put in the oven. When semi-cooked, add the previously boiled and fried turnips and a dash of sherry. Add salt and pepper to taste.
August 5th
Saint Margaret the Barefooted
Born poor. Married at 15 to an Italian gentleman, and abused for years by her husband for her attachment to the Church and her perceived ministry to the poor. She gave up shoes, dressed, and appeared as a beggar to better associate herself with the poor. Widowed.
Here is a recipe for Papoutsakia - Little Shoes (Stuffed Miniature Eggplant) to help honor her sacrifice:
INGREDIENTS
2 medium onions, finely chopped
1 garlic clove, minced
1 lb ground beef
3⁄4 teaspoon cinnamon
1⁄4 cup butter
2 medium tomatoes, chopped
2 teaspoons salt
1⁄2 teaspoon pepper
chopped parsley
1 egg, beaten
3⁄4 cup grated kefalotiri or 3⁄4 cup parmesan cheese
2 tablespoons dry breadcrumbs
2 1⁄4 lbs small eggplants (about 12)
1 1⁄2 cups tomato sauce
Bechamel Sauce
3 tablespoons butter
3 tablespoons flour
1⁄2 teaspoon salt
1⁄8 teaspoon pepper
1 dash nutmeg
1 cup milk
1 egg, slightly beaten
INSTRUCTIONS
Brown onions, garlic, meat, and cinnamon lightly in butter, stirring constantly.
Add tomatoes, salt, and pepper.
Cook covered for about 15 minutes, allowing the meat mixture to become quite dry.
Remove from heat.
Add parsley, egg, 1/2 cup cheese, and bread crumbs.
Preheat the oven to 350 F.
Along what you choose to become the 'top' of each eggplant, peel a 1 1/2 inch strip from one end to the other and make an incision along the strip to within an inch of each end, making a little pocket.
Place in a baking dish and bake in a moderate oven until soft and light brown, about 30-45 minutes.
Insert knife blade into the incision, make an opening, and stuff with teaspoonfuls of meat mixture, making sure each little eggplant gets an equal amount of stuffing.
Prepare bechamel sauce: Melt butter over low heat; add flour, salt, pepper, and nutmeg; stir until well blended.
Remove from heat.
Gradually stir in milk and return to heat.
Cook, stirring constantly, until thick and smooth.
Remove from heat.
Add the egg and remaining cheese to the sauce and whisk briskly, to prevent the egg from curdling.
Pour about one tablespoon on top of each eggplant pocket.
Sprinkle with additional grated cheese and dot with butter.
Add tomato sauce to the pan.
Bake for about 35 minutes longer.
August 6th
Pope Saint Hormisdas
Married, and father of the future Pope Saint Silverius. Widower. Pope. Best known for the written work Formula of Hormisdas, a succinct confession of the faith, acceptance of which ended the Monophysite schism of Acacius in the Eastern church.
Here is a recipe for a Black and Tan to honor his feast.
Two layers represent the two natures of Christ. They combine in the stomach to represent the end of the schism:
INGREDIENTS
1 (12 fluid ounce) bottle lager beer (such as Harp(R))
1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness(R))
INSTRUCTIONS
To prepare a Black and Tan, fill a glass halfway with pale ale then add the stout.
The top layer is best poured slowly over an upside-down tablespoon placed over the glass to avoid splashing and mixing the layers.
August 7th
Saint Albert of Sicily
Albert’s parents, Benedict and Joan, promised that if they were blessed with a son, he would be dedicated to Our Lady of Mount Carmel. Educated in a Carmelite monastery, and joined the Order at age 18. Priest. Teacher in the monastery. Mendicant preacher to the Sicilians, making many conversions; especially devoted to, and successful with, Sicilian Jews. Miracle worker.
In 1301, the city of Messina, Italy was under siege and blockade by Duke Robert of Calabria, Italy. Disease ridden and facing imminent starvation, the Messina city fathers asked Albert and the monastery for intervention. Albert celebrated Mass, offering it as a plea for God‘s deliverance. As he finished, three ships loaded with grain ran the blockade. The city was saved from starvation, and Robert lifted the siege. Albert was so well remembered for this intervention that a city gate was dedicated in his honor over 300 years later.
In his later years, Albert retired to a small monastery near Messina and spent his time in prayer, meditation, and communion.
By his intercession, ships of grain broke a blockade at Messina and spared the city.
Here is a recipe for Sicilian Next Day Bread to honor his feast:
INGREDIENTS
1 1/2 cups warm water
1 teaspoon active dry yeast
3 1/2 cups fine durum semolina flour
1 1/2 teaspoons salt
Filippo Berio olive oil
1/2 pound sesame seeds
INSTRUCTIONS
Combine 1/2 cup of water, the yeast, and 1/2 cup of the flour in a stand mixer. Stir to dissolve and allow to ferment for 20 minutes.
Add remaining water, salt, and as much of the remaining flour as needed and mix on medium speed to create a ball of dough that is just slightly tacky and winds around the dough hook. Let dough rest in the mixer for 5 minutes, then mix again on medium speed for 3 or 4 minutes.
Transfer the dough to a lightly oiled bowl; cover with plastic wrap and allow to rise. When risen, punch down and place in a plastic container or bag and refrigerate overnight.
Remove the dough from the refrigerator and transfer it to a bowl, cover and allow it to come to room temperature.
Lightly flour a work surface and knead the dough for about 4 minutes, then shape into a 10 inch round and place on a parchment lined baking sheet or baking peel. Cover and allow the dough to rise until doubled in size.
Preheat the oven to 450°F.
If using a stone, place it in the oven and heat it 30 minutes prior to baking the bread.
Score the top of the dough with a lame, razor or sharp knife.
Brush the top of the bread with olive oil and sprinkle the sesame seeds evenly over the top.
If using a stone, transfer the dough off the peel directly onto the stone with the parchment paper. Bake for 25 to 35 minutes or until the bread is nicely browned and sounds hollow when tapped. Halfway through the baking, shimmy the parchment paper away from the dough.
If baking on a baking sheet, place the baking sheet in the oven and bake for 25 to 35 minutes or until the bread is nicely browned and sounds hollow when tapped.
Transfer the bread to a wire rack and cool completely.
August 8th
Saint Paulus Ge Tingzhu
Lifelong lay man in the apostolic vicariate of Southeastern Zhili, China. Farmer. Leader of the local Christians in his village. Tortured and murdered in the persecutions of the Boxer Rebellion for refusing to renounce his faith. He was martyred by being tied to a tree while chunks of his body were cut off till he died of blood loss and shock.
Here is a recipe for Beef Tips Over Rice to honor his feast:
INGREDIENTS
3 lbs sirloin tip steaks, cut into 1-inch cubes
1⁄3 cup all-purpose flour
5 tablespoons olive oil, divided
1 large yellow onion, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
4 cups water
1⁄4 cup soy sauce
1⁄4 cup Worcestershire sauce
1 teaspoon seasoning salt
1⁄2 teaspoon black pepper
1⁄3 cup water
3 tablespoons all-purpose flour
hot cooked rice
1⁄2 tablespoon dried parsley, for garnish
INSTRUCTION
In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat.
Add onion, bell pepper, and garlic.
Cook for about 5 minutes or until the vegetables are tender.
Remove vegetables from the pan and place them on a dinner plate.
In a bowl, toss together beef tips and 1/3 cup flour.
Add the remaining 3 tablespoons of oil to the Dutch oven.
Place beef tips in Dutch oven and brown on all sides and cook for about 10 minutes, stirring regularly.
Add vegetables back to the Dutch oven.
Add 4 cups water, soy sauce, Worcestershire sauce, seasoned salt, and pepper, stirring well.
Bring to a boil.
Reduce heat and cover partially.
Let simmer for 1 hour.
In a small bowl, combine 1/3 cup cold water and 3 tablespoons flour, mix well.
Add flour mixture to the beef tips, cooking for 2-3 minutes or until mixture thickens.
Serve over hot cooked rice.
Garnish with parsley.
August 9th
Saint Teresa Benedicta of the Cross (Edith Stein).
Youngest of seven children in a Jewish family. Edith lost interest and faith in Judaism by age 13. Brilliant university student and philosopher with an interest in phenomenology. She earned her doctorate in philosophy in 1916 at age 25. Witnessing the strength of faith of Catholic friends led her to an interest in Catholicism, which led to studying a catechism on her own, which led to “reading herself into” the Faith and she converted to Catholicism in1922.
She became a Carmelite nun, taking the name Teresa Benedicta of the Cross and a teacher and a profound spiritual writer. However, anti-Jewish pressure from the Nazis forced her to resign from her teaching positions.
Both Jewish and Catholic, she was smuggled out of Germany, and assigned to Echt, Netherlands in 1938. When the Nazis invaded the Netherlands, she and her sister Rose, also a convert to Catholicism, were captured and sent to the extermination camp at Auschwitz where they died in the gas chambers.
Here is a Modern Manna Recipe: Chicken Liver With Caramelized Onion Over Mashed Potatoes to celebrate her feast.
It is hailed as a great alternative to sour cream when all you want before the seder is borscht, but your only set of Passover dishes are fleishig.
INGREDIENTS
4 large gold potatoes, washed
4 tablespoons schmaltz or goose fat (or olive oil)
2 yellow onions, cut in half and thinly sliced
1/2 teaspoon sugar
salt and black pepper to taste
1 lb. chicken livers, cleaned.
INSTRUCTIONS
1. Heat the oven to 350 degrees. Arrange the washed potatoes on a baking sheet and cover them well with aluminum foil. Bake for 30 minutes, flip the potatoes and cook for another 30 minutes, or until the potatoes are tender.
2. In the meantime start cooking the onions. Heat 2 tablespoons of schmaltz in a large frying pan over high heat and fry the onions while stirring. When they start to brown a little, lower the heat and continue cooking and stirring. This process will take about 30 minutes.
3. When the onions are browned add the sugar and continue cooking for another 5 minutes. Add salt and pepper to taste and transfer the onions to a covered bowl to keep it warm.
4. Return the same pan to a medium-high heat, add 1 teaspoon of the schmaltz, then add the chicken livers. Sprinkle with salt and cook on both sides until brown on the outside, but still light pink inside.
5. For every serving, mash a potato using a fork with a teaspoon of schmaltz and a little salt. Top with the chicken liver and the caramelized onions and serve immediately.
August 10th
Saint Lawrence
Third-century archdeacon of Rome, distributor of alms, and “keeper of the treasures of the church” in a time when Christianity was outlawed. On 6 August 258, by decree of Emperor Valerian, Pope Saint Sixtus II and six deacons were beheaded, leaving Lawrence as the ranking Church official in Rome.
While in prison awaiting execution Sixtus reassured Lawrence that he was not being left behind; they would be reunited in four days. Lawrence saw this time as an opportunity to disperse the material wealth of the church before the Roman authorities could lay their hands on it. On 10 August Lawrence was commanded to appear for his execution and to bring along the treasure with which he had been entrusted by the pope. When he arrived, the archdeacon was accompanied by a multitude of Rome‘s crippled, blind, sick, and indigent. He announced that these were the true treasures of the Church. Martyr.
Here is a recipe for Grill Hearts of Palm to honor his noble death:
INGREDIENTS
2 14-ounce cans heart of palm, drained, rinsed, and patted dry
2 to 3 tablespoons olive oil
Kosher salt and freshly ground black pepper to taste
balsamic vinegar
3 tablespoons shredded parmesan cheese
INSTRUCTIONS
Preheat the grill to medium-high.
Drizzle the hearts lightly with oil, then season with salt and pepper.
Put the hearts on the grill and cook until nicely marked all around about 15 minutes total.
Remove from the grill, transfer to plates, and while the hearts are still warm, drizzle lightly with the vinegar and sprinkle with the cheese and a little more pepper. Serve.
August 11th
Saint Alexander the Charcoal Burner
Well-born, educated, and erudite 3rd century Greek with philosophical training. Convert to Christianity. To escape his pagan roots and live for God, he left his native area and became a charcoal burner at Comana, Pontus, Asia Minor (in modern Turkey). Noted for being exceptionally ragged and filthy.
When Saint Gregory Thaumaturgus oversaw a council of laymen and religious to pick a bishop for Comana, he told them to ignore outward appearance, and choose the most spiritual person among them. Alexander, dressed in his work rags, and covered in soot and dirt, was dragged forward, apparently as a joke. He tried to play dumb, but when Gregory ordered him to be honest, he admitted his education, his study of the Scriptures, and his life of living as a “fool for Christ.” Scrubbed and robbed, the council questioned him, recognized his spiritual wisdom, and chose him as their bishop.
Well-loved by his people, Alexander died a martyr in the persecutions of Diocletian.
Here is a method for preparing charcoal-grilled fish to honor his feast day:
INGREDIENTS
Heavy aluminum foil
4 thick-cut fish fillets
Low-fat or fat-free margarine or butter
4 lemons, sliced in half
Coarse sea salt
Fresh ground black pepper
Dried dill weed
2 handfuls dried cherry wood chips
Small plastic bowl
Natural lump charcoal
Charcoal chimney starter
2 full sheets of newspaper
Long-handled grilling tongs
Long grill lighter
INSTRUCTIONS
Select your first fillet and tear off a sheet of aluminum foil about five or six inches longer than the fillet. Place the piece of fish in the center of the dull side of the foil, skin side down, if applicable.
Fold up the edges and ends of the foil around the fish, forming a bowl shape. Shape it so the foil will hold liquid without allowing it to run out.
Squeeze a lemon half over the fillet, saturating the upper side of the fish with juice. Lightly sprinkle coarse sea salt, fresh ground pepper, and a pinch of dill weed over the top of the fish. Top the fish with a tablespoon of butter or margarine in the center of the fillet.
Bring the edges and ends of the foil bowl together over the top of the fish, forming a foil pouch. Poke several holes in the top of the pouch with a fork, ventilating it for the grilling process.
Wrap the other fillets in foil in the same way.
GRILLING
Toss the cherry wood chips into the small plastic bowl and fill the vessel with enough water to either cover or float the chips. Let the chips soak until grilling time.
Open all grill vents or chimneys wide for maximum airflow, open or remove the grill lid, and remove and set aside the cooking grate.
Fill the upper chamber of the charcoal chimney starter with natural lump charcoal, which lights easier and imparts a better hardwood flavor than briquettes.
Crumple two sheets of newspaper into the lower chamber of the charcoal starter and place the starter in the center of the coal grate inside the grill. Light the newspaper from below and wait at least 20 minutes for the coals to fully ignite.
Grab the starter by the protective handle and dump the lit coals atop the coal grate, using the starter to manipulate the coals into a single layer covering two-thirds of the grate.
Remove the wood chips from the water and toss them directly atop the lit coals. Place the cooking grate back into the grill and arrange the foil packets on the grate directly above the lit coals.
Close the grill lid and let the fish cook for about 20 minutes, depending on the thickness of the cuts. Remove the foil packets from the grill with long-handled grilling tongs -- taking care not to spill the juices from the top of the foil packet -- and serve the fish.
August 12th
Saint Jeanne de Chantal
Born to the nobility, the daughter of the president of the Parliament of Burgundy who raised her alone after the death of her mother. Married in 1592 at age twenty to Baron de Chantal. Mother of four. Widowed at 28 when the Baron was killed in a hunting accident and died in her arms.
Taking a personal vow of chastity, she was forced to live with her father-in-law, which was a period of misery for her. She spent her free time in prayer and received a vision of the man who would become her spiritual director. In Lent, 1604, she met Saint Francis de Sales and recognized him as the man in her vision. She became a spiritual student and close friend of Saint Francis, and the two carried on a lengthy correspondence for years.
On Trinity Sunday, 6 June 1610 she founded the Order of the Visitation of Our Lady at Annecy, France. The Order was designed for widows and lay women who did not wish the full life of the orders, and Jeanne oversaw the founding of 69 convents. Jeanne spent the rest of her days overseeing the Order and acting as spiritual advisor to any who desired her wisdom.
She is the patron of forgotten people. Here is a recipe for Forgotten Chicken to celebrate her feast:
INGREDIENTS
1 cup uncooked rice
2 (10 3/4ounce) cans of cream of chicken soup
1 1⁄2 cups water
1 large chicken, cut into pieces
salt, to taste
pepper, to taste
0.5 (1 1/4ounce) package of dry onion soup mix
INSTRUCTIONS
Preheat the oven to 350F.
Place rice in the bottom of a large greased casserole dish.
In a mixing bowl, combine both cans of soup with water.
Pour some of the soup mixture over the rice and let it stand for a few minutes.
Place chicken pieces on top of rice.
Salt and pepper to taste.
Pour remaining soup on top.
Top with remaining dry onion soup mix.
Cover, put in the oven, and forget about it for about 1 1/2- 2 hours.
August 13th
Blessed Mark of Aviano
During his education, he was especially fascinated with stories of the saints. At age 16 he left home to walk to Crete, where Venice was at war with the Ottoman Turks. He planned to preach Christianity to Muslims and take his chance on martyrdom. After a few days of hiking, he stopped at the Capuchin house in Capodistria (modern Kopar, Slovenia), seeking food and shelter. The brothers took him in, fed him, prayed with him, and advised him to return home, which he did.
His time at the monastery affected Carlo deeply, and he became a Capuchin. He lived several years in the cloister, then traveled throughout Italy preaching and healing the sick.
His fame led him to become a counselor on religious and political matters to Leopold I, emperor of Austria for nearly two decades. He secured the release of Vienna, Belgrade, and Buda from the Ottoman Turks and traveled with the army as advisor and chaplain to soldiers of all ranks. He also worked as a peacemaker throughout Europe, bringing unity to warring Catholic powers.
Legend has it that when the Ottomans fled before the European army, they left behind a lot of their strong, bitter coffee. The Christian soldiers, to make this liberated coffee more palatable, mixed it with honey and milk; they named the drink after Mark’s Order, the Capuchins, and thus cappuccino was created.
Here is a recipe for the cappuccino to celebrate his feast:
INGREDIENTS
1 cup skim milk
1 teaspoon sugar
1 1⁄2 cups strong brewed coffee
INSTRUCTIONS
1) After your coffee has brewed, combine the sugar & milk and heat it in your microwave for 2 minutes at the highest setting.
2) Next, whip the heated milk/sugar mix in your blender for about one minute until it's a fluffy foam.
3) Fill your cup two thirds full with the coffee and top it off with your heated froth.
August 14th
Saint Arnulf of Soissons
French nobleman. Distinguished career soldier under King Robert and King Henry I. Benedictine monk, hermit, living for three years in a tiny cell with almost no contact with the outside. Called to return to his community, he became abbot of his house. He tried to refuse the responsibility; legend says he tried to flee the house, but that a wolf blocked his path and forced him to return. Priest. Bishop of Soissons, France in 1081. When first offered the bishopric, he replied, “Leave a sinner to offer to God some fruits of penance, and compel not a madman to take upon him a charge which requires so much wisdom.” He was ordered to take the position but found it more than he could handle. When an interloper drove him from his see, he took the opportunity as a sign, resigned, and returned to monastic life. Founded a monastery at Aldenburg, Flanders where he lived the rest of his days.
Here is a beer recipe for Belgian Golden Ale to honor the feast the patron brewers and hop pickers
INGREDIENTS
Amount Item Type % or IBU
0.55 lb Light Dry Extract (8.0 SRM) Dry Extract 6.76 %
0.22 lb Wheat Dry Extract (8.0 SRM) Dry Extract 2.70 %
6.61 lb Pale Liquid Extract (8.0 SRM) Extract 81.08 %
0.71 oz Northern Brewer [9.80 %] (30 min) Hops 16.0 IBU
1.41 oz Saaz [4.00 %] (20 min) Hops 10.3 IBU
1.23 oz Saaz [4.00 %] (15 min) Hops 7.4 IBU
0.71 oz Saaz [4.00 %] (2 min) Hops 0.7 IBU
0.10 gm Orange Peel, Sweet (Boil 5.0 min) Misc
0.55 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 6.76 %
0.22 lb Brown Sugar, Light (8.0 SRM) Sugar 2.70 %
1 Pkgs Belgian Ale (Wyeast Labs #1214) Yeast-Ale
Beer Profile
Est Original Gravity: 1.053 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.15 % Actual Alcohol by Vol: 0.65 %
Bitterness: 34.3 IBU Calories: 43 cal/pint
Est Color: 7.5
SRM Color:
Color
Mash Profile
Mash Name: None Total Grain Weight: 10.00 lb
Sparge Water: - Grain Temperature: -
Sparge Temperature: - TunTemperature: -
Adjust Temp for Equipment: FALSE Mash PH: -
Mash Notes: -
Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.4 oz Carbonation Used: -
Keg/Bottling Temperature: 60.1 F Age for: 28.0 days
Storage Temperature: 52.0 F
August 15th
Blessed Isidore Bakanja
Worked as an assistant stonemason for white colonists in what was then the Belgian Congo and later known as Zaire or simply the Congo. Convert, baptized at age 18 after receiving instruction from Trappists missionaries. Rosary in hand, he used any chance to share his faith; though untrained, many thought of him as a catechist.
He left his native village because there were no fellow Christians, and worked as a domestic on a Belgian rubber plantation. Many of the Belgian agents were atheists who hated missionaries due to their fight for native rights and justice; the agents used the term “mon pere” for anyone associated with religion. Isidore encountered their hatred when he asked to leave to go home. The agents refused, and he was ordered to stop teaching fellow workers how to pray: “You’ll have the whole village praying and no one will work!” He was told to discard his scapular, and when he didn’t, he was flogged twice. The second time the agent tore the scapular from Isidore’s neck, had him pinned to the ground and then beaten with over 100 blows with a whip of elephant hide with nails on the end. Isidore was then chained to a single spot 24 hours a day.
When an inspector came to the plantation, Isidore was sent to another village. He managed to hide in the forest, then dragged himself to the inspector. “I saw a man,” wrote the horrified inspector, “come from the forest with his back torn apart by deep, festering, malodorous wounds, covered with filth, assaulted by flies. He leaned on two sticks in order to get near me – he wasn’t walking; he was dragging himself”. The atheist agent who had beaten Isidore tried to kill “that animal of mon pere”, but the inspector prevented him. He took Isidore home to heal, but Isidore knew his end was near. “If you see my mother, or if you go to the judge, or if you meet a priest, tell them that I am dying because I am a Christian.”
Two missionaries who spent several days with him reported that he devoutly received the last sacraments. The missionaries urged Isidore to forgive the agent; he assured them that he already had. “I shall pray for him. When I am in heaven, I shall pray for him very much.” After six months of prayer and suffering, he died, rosary in hand and scapular around his neck. Martyr.
Here is a recipe for Fumbwa, a traditional Congolese Wild Spinach Stew to honor his sacrifice
INGREDIENTS
11 oz (300 grams) baby spinach
1/2 a cup of water
3 spring onions
2 cloves garlic
2 ripe tomatoes
1 chicken stock cube
1 cup of smoked catfish, soaked and rinsed then chopped
3 tablespoons red palm oil
1 cup of ground peanuts or 4 heaping tablespoons of peanut butter
INSTRUCTIONS
1. Finely chop the greens and place them into a pot to simmer with the water.
2. Once they have reduced in volume by about half, add the spring onions, garlic, and tomatoes and continue to simmer. Crumble the chicken stock cube into the pot and mix well.
3. Make sure all bones have been removed from the smoked fish, then add them to the pot. You may wish to remove the skin from the fish as well. Allow it to simmer for 10 minutes.
4. Add 3 to 4 tablespoons of palm oil into the pot. This adds a wonderful color, especially when mixed with the peanut butter.
5. Add the peanut butter and let it melt into the pot. Stir into the dish and simmer for 10 minutes until ready to serve.
August 16th
Blessed Angelus Agostini Mazzinghi
Carmelite in Florence, Italy. Priest. Professor of theology at Florence and Frascati, Italy. The first member of the reformed observance of Our Lady of the Wood. Prior of several houses. Noted preacher. Eventually retired to the Carmelite house in Florence, and spent his last years in prayer.
Here is a recipe for Caramelized Vegetables with Dijon Butter to honor the feast of this Carmelite:
INGREDIENTS
1 stick unsalted butter, at room temperature
3 tablespoons Dijon mustard
1 tablespoon coriander seeds, crushed in a mortar
Kosher salt
Pepper
1 1/2 pounds carrots, scrubbed and halved lengthwise
3 fennel bulbs (1 1/2 pounds), cut into 1-inch-thick wedges
1 1/2 pounds beets, peeled and cut into 1-inch-thick wedges
2 tablespoons chopped dill
INSTRUCTIONS
Preheat the oven to 425°. In a bowl, mix 6 tablespoons of the butter with 2 tablespoons of mustard and the coriander. Season with salt and pepper.
On a large rimmed baking sheet, combine the carrots and fennel. On another large rimmed baking sheet, arrange the beets. Dollop the butter over the vegetables on each baking sheet and season with salt and pepper. Toss and rub to evenly coat. Roast for about 40 minutes, stirring occasionally and rotating the sheets halfway through, until the vegetables are tender and caramelized.
Meanwhile, in a small bowl, mix the remaining 2 tablespoons of butter and 1 tablespoon of mustard. Dollop the butter over the warm vegetables and toss to evenly coat. Transfer the vegetables to a serving platter and garnish with the dill.
August 17th
Pope Saint Eusebius
Son of a physician. 31st pope in 310. His papacy lasted only four months, most of which he spent in exile to Sicily by emperor Maxentius due to disturbances over how to deal with the lapsi, Christians who lapsed from the faith during the persecutions of Diocletian and then came back to it. Eusebius wanted to welcome them back, after penance. Baptized Saint Eusebius of Vercelli.
Here is a recipe for four cheese pizza to celebrate his four month papacy:
INGREDIENTS
1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust or 1 can (11 oz) Pillsbury™ refrigerated thin pizza crust
1/3 cup shredded fresh Parmesan cheese
1 tablespoon dried basil leaves
1 cup shredded provolone cheese (4 oz)
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded Monterey Jack cheese (4 oz)
1/2 cup tomato pasta sauce
INSTRUCTIONS
1. If using classic crust: Heat the oven to 425°F. Spray or grease 12-inch pizza pan or 13x9-inch pan. Unroll dough in pan. Starting at the center, press out the dough to the edge of the pan. If you’re using a thin crust: Heat the oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet. Starting at the center, press dough into a 15x10-inch rectangle.
2. Sprinkle dough with Parmesan cheese and basil. Top with provolone, Cheddar, and Monterey Jack cheeses. Drop pasta sauce by spoonfuls over cheese.
3. Bake classic crust 12 to 18 minutes, thin crust 10 to 14 minutes, or until the crust is deep golden brown. Cut into 4 servings.
August 18th
Blessed Francus of Francavill
Greek rite monk from Calabria, Italy. Monk in the Abruzzo region of Italy, possibly fleeing Muslim raids on monasteries in Calabria. Hermit in the central Apennine mountains.
Here is a green bean casserole recipe to help celebrate the feast of the “Green Rite” Monk:
INGREDIENTS
4 cups of green beans, ends trimmed and long ones cut in half
1 can chicken broth
2 tablespoons butter
1 (4-ounce) package white mushrooms, sliced
1 can condensed cream of mushroom soup
1/3 cup milk
1 teaspoon soy sauce
1 1/2 cups shredded cheddar cheese
1 (6-ounce) can French-fried onions, divided
INSTRUCTIONS
Place green beans and chicken broth in a medium saucepan. Add just enough water to cover green beans. Bring to a boil and simmer for 10-12 minutes. Drain.
Preheat the oven to 350 degrees and lightly grease a 1 1/2-quart baking dish.
Melt butter in a large skillet. Add mushrooms and cook until golden brown, stirring occasionally.
In a large bowl, mix together mushrooms, green beans, condensed mushroom soup, milk, cheddar, 1/2 cup of the French-fried onions, and soy sauce, and pepper.
Transfer mixture to prepared baking dish, top with remaining onions.
Place in the oven for 25-30 minutes, until bubbly and golden brown.
August 19th
Sarah the Matriarch
Jewish Old Testament Matriarch. Wife of the Patriarch Abraham. A convert from paganism, she was the first female convert to the faith of Abraham. Nomad in the desert of Canaan. When she was aged 90, she heard angels say she would finally become a mother. She laughed at the idea, and when her son was born, she named him Isaac from the word for laughter.
Here is a recipe for laughing donut holes to celebrate her feast:
INGREDIENTS
2 tablespoons lard or unsalted butter
2 1/4 cups (11 ounces/ 300 grams) all-purpose (plain) flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda (bicarbonate of soda)
2/3 cup (5 ounces/140 grams) granulated sugar
1 egg, beaten
6 tablespoons white sesame seeds
8 1/2 cups (68 fluid ounces/2 liters) vegetable oil
INSTRUCTIONS
Melt the lard in a skillet (frying pan) and set aside to cool.
Sift the flour, baking powder, and baking soda (bicarbonate of soda) onto a pastry board or clean work surface. Make a well in the center and add the sugar, egg, lard, and 4 tablespoons cold water. Using your hands, gently bring the flour toward the center of the board and push it down to form a dough. Using a scraper, gently fold the dough for 4–5 minutes, press down with your hands—do not knead the dough otherwise gluten will form and the right texture won’t be achieved.
Cut the dough into strips and then into small pieces, each weighing about 1/4 ounce/ 7 grams. Roll each piece into a small dough ball, dampen the balls with a little water, and roll them in the sesame seeds. Roll each dough ball again, using your fingers to press the sesame seeds firmly into the dough.
Heat the oil in a wok or deep saucepan to 300°F/150°C, or until a cube of bread browns in 1 1/2 minutes. Put the dough balls, in batches, onto a spider strainer or a large slotted spoon and carefully lower the balls into the hot oil. Reduce the heat to 265°F/130°C and deep-fry for 2 minutes, stirring occasionally with chopsticks, or until the donuts have opened up. Increase the heat to 300°F/150°C, and cook for 1 minute, or until golden brown. Use a slotted spoon to carefully remove them and drain them on paper towels. Repeat with the remaining dough balls.
They can be served immediately or stored in an airtight jar where they will keep for 2–3 days.
August 20th
Zaccheaus the Publican
Mentioned in the Gospel of Luke as the short tax collector who climbed a tree in order to see Jesus because he couldn’t see over the crowd. Jesus decided to go to the man’s house, and when the locals grumbled that Christ was friendly with sinners, Zacchaeus showed his conversion by making retribution to any he had harmed, and by giving largely to charity.
Pious tradition says the tree Zaccheaus climbed was a sycamore tree. Here is the process of making sycamore syrup in honor of his feast:
TAPPING PROCESS
You'll need a portable drill (either cordless or a classic brace & bit), a 7/16-inch drill bit, some ½-inch vinyl tubing, and some clean containers to catch the sap. Use plastic drinking water jugs or plastic vinegar jugs, which have thicker, stronger walls and shouldn't burst due to freeze expansion if your area suffers a cold snap.
Once you've located a stand of sycamores, drill a hole about three inches deep on the south side of each tree. Angle your bit upward as you drill. This encourages the sap to drain quickly. Large trees can hold multiple taps, but they might not be as productive.
Clean out each drill hole with a twig to remove any wood shavings. Insert one end of the tubing into the hole and the other tube end into your container. Sap flows best on days that are above freezing following nights during which the temp dropped below freezing.
Collect your sap each day to avoid overflowing containers. You'll need ten gallons of sap to make one quart of syrup. (Each productive tree can yield one gallon of sap per day at the height of the sap run)
Sycamore sap can be blended with other tree sap, like maple, birch, and hickory.
BOILING THE SAP
Use the largest pot you own, a reliable heat source, and head outside. (Boiling indoors is never a good idea, as every surface will soon be covered with condensed water.)
Boiling can be achieved over a wood fire or propane burner. Bring the sap to a boil and keep it boiling until it visibly thickens. It should look like new motor oil when it's close to done. Dip a spoon into the syrup and pull out one spoonful. Allow it to cool for a moment and then see how it pours. If the syrup forms a curtain-like sheet off the spoon edge, then you are done. If it is still runny, boil off more water.
Keep your finished syrup in the fridge to prevent mold, or can the syrup in jars in a water bath canner for long-term storage.
August 21
Blessed Victoire Rasoamanarivo
Daughter of Rainiandriantsilavo and Rambahinoro. Raised by her paternal uncle, Rainimaharavo, the commander-in-chief of the Malagasy army, the girl grew up in the animist faith of her ancestors. She began attending a Catholic school at age 13 and was immediately drawn to the faith. A convert, baptized on 1 November 1863, taking the name Victoire. Victoire felt drawn to religious life, but her family arranged a marriage for her to Ratsimatahodriaka, a cousin and leading figure in the military. Her new husband was a violent, womanizing drunk, and all of Victoire’s friends urged her to divorce him; she refused, saying that marriage was a sacrament and could not be broken, and instead, she prayed for his conversion.
In 1883 the political situation in Madagascar turned forcefully against the French and the Catholic Religion associated with French colonialism. Victoire helped lead and support a movement, keeping schools open, sometimes being the first into a church, shaming the police guards into letting the Christians enter. She devoted her life to caring for the poor, the sick, and the imprisoned, with all her free time spent in prayer.
Here is a recipe for Madagascar Chicken to celebrate her feast:
INGREDIENTS
2 (1/2lb) boneless skinless chicken breast half
2⁄3 cup coconut milk
1 1⁄2 cups yellow onions, chopped
1 bell pepper, chopped, any color
3 garlic cloves, minced
2 teaspoons ground ginger
1 lemon, juice and zest of
1⁄3 teaspoon cayenne, adjust to taste
salt and pepper, to taste
INSTRUCTIONS
Grate the lemon rind, removing the yellow only and leaving the bitter pith on the fruit. Reserve rind.
Cut chicken into bite sized pieces and squeeze the juice of the lemon over the meat. Allow if to marinate for 30 minutes. Drain and season with salt and pepper to taste.
In a hot skillet with a little oil or cooking spray, brown chicken over medium heat leaving chicken only partially cooked.
Remove chicken and discard any oil, leaving just a light film or spray pan again. Add onions and cook until lightly browned.
Add bell pepper and garlic and saute for 3 minutes. Reduce heat to simmer, add coconut milk, ginger, cayenne powder, and grated lemon rind.
Return chicken to pan, cover, and simmer 30 min or until in thick stew consistency. If the mixture is too thin, simmer with the lid removed until desired consistency is reached.
Serve over a bed of steamed white rice.
August 22
Saint Gunifort
Gunifort was martyred on pilgrimage. The scallop shell is a symbol of one on pilgrimage. Here is a recipe for scallops on the half shell to honor his feast:
INGREDIENTS
1/4 cup (1/2 stick) unsalted butter
2 shallots, finely chopped (about 3 tablespoons)
3/4 cup good-quality dry white wine
18 fresh sea scallops, tough muscles removed
6 scallop shells (each about 4 1/2 inches)
1/2 teaspoon coarse salt
1/2 teaspoon white peppercorns, crushed with the flat side of a chef's knife or the bottom of a skillet
1 lemon, peeled and cut into wedges
INSTRUCTIONS
Preheat broiler. Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in shallots, and cook for 20 seconds. Add wine, and simmer until it has been reduced to 1/2 cup, about 10 minutes. Add scallops; cover, and cook for 1 minute. Using a slotted spoon, transfer scallops to a cutting board. Pour poaching liquid through a sieve into a bowl.
Cut each scallop crosswise into 2 or 3 slices, cutting almost but not completely through. Fan the scallops open, and divide among shells. Transfer to a rimmed baking sheet, and spoon 1 tablespoon poaching liquid over each shell. Sprinkle with salt, and dot with remaining tablespoon butter. Broil until just bubbling, 1 to 2 minutes. Sprinkle with peppercorns, and serve with lemon wedges.
August 23rd
Saint Rose of Lima
Born to Spanish immigrants to the New World. A beautiful girl and devoted daughter, she was so devoted to her vow of chastity that she used pepper and lye to ruin her complexion so she would not be attractive. Lived and meditated in a garden, raising vegetables and making embroidered items to sell to support her family and help the other poor. Dominican tertiary in 1606. Mystic. Visionary. Received invisible stigmata. Suffered from assorted physical and mental ailments. The first saint born in the Americas.
Here is a recipe for a simple Vegetable soup to honor her simple life raising vegetable in her garden:
INGREDIENTS:
4 cups low or no-sodium vegetable or chicken broth
1 (28oz.) can petite diced tomatoes
1 Tbsp. olive oil
1 cup matchstick carrots
6 oz. pre-trimmed green beans
1 small onion
1 clove garlic
½ tsp. salt
¼ tsp. black pepper
1 (15.5 oz) can reduced-sodium cannellini beans (also known as “white kidney beans”)
1 cup frozen peas
1 cup frozen corn
1 handful of basil, parsley or cilantro (for garnish)
½ of a lemon
1 tsp. Worcestershire sauce*
INSTRUCTIONS
Heat the broth and the diced tomatoes.
Put a large pot or Dutch oven over medium heat. Add the oil. Roughly chop the carrot matchsticks. Add to the oil. Stir and cover.
Chop the green beans into 1 inch pieces and add to the carrots. Stir and cover. Peel and chop the onion. Add it to the pot. Stir and cover.
Peel and mince the garlic. Add it to the pot along with the salt and pepper. Drain the beans and add them to the pot. Add the peas and corn to the pot. Cover.
Add the hot broth mixture to the pot. Cover pot and increase heat to high. When it boils, reduce heat to a moderate simmer and cook, stirring occasionally until carrots and green beans are tender, 2-3 minutes.
Meanwhile, roughly chop the basil, parsley, or cilantro. Juice half of a lemon. Remove the soup from the heat. Stir in the lemon juice and Worcestershire sauce. Ladle into bowls and garnish with chopped herbs.
August 24th
Saint Bartholomew the Apostle
One of the Twelve Apostles. Probably a close friend of Saint Philip; Bartholomew’s name is always mentioned in the Gospels in connection with Philip, and it was Philip who brought Bartholomew to Jesus. He was martyred by brewing flayed alive at Albanopolis, Armenia.
Here is a recipe for Filet Mignon to honor his manner of martyrdom:
INGREDIENTS
2 – 8oz. Beef Tenderloin Steaks – Filet Mignon – about 2 inches thick – at room temperature, rinsed and patted dry.
Vegetable oil
Kosher salt
Freshly ground pepper
Cast iron skillet or heavy bottom pan – oven safe
Instant read thermometer
Notes:
1) Room temperature meat is very important, as you want the meat to cook evenly. It must also be dry before you begin to prepare it. Take it out of the fridge, rinse and pat dry and let it sit for about an hour or so before cooking. If it’s frozen, move it into the fridge the day before to defrost and then proceed as directed.
2) You want a heavy pan that will retain the heat. Use a pan that will accommodate the meat, but not be too large. If you’re cooking several pieces of meat, be sure there are a couple of inches between each piece. When you put the raw meat into a cast iron skillet or heavy bottomed pan the meat won’t lower the temperature of the pan and you’ll get a good sear, which locks in the juices. I’ve picked them up for $20 and under, so shop around.
INSTRUCTIONS
Place the oven rack in the center position.
Preheat oven to 400 degrees F
Brush meat thoroughly with vegetable oil on all sides
Season top and bottom with a layer of kosher salt and freshly ground pepper. Be generous. The meat is thick.
Set the meat aside and preheat your pan to medium high heat. It’s ready when a few spats of water dance on the top and quickly dry up. Be sure your oven is preheated before you put the meat into the pan.
Place the meat into the pan. It should sizzle. And it will smoke slightly, so turn on the exhaust fan. Cook the meat for 2-3 minutes or until it becomes brown and has somewhat of a crust.
This side will be your presentation side: the side that faces up on the plate. Watch the video. If it’s browning too quickly or burning, turn the heat down a bit. Turn the meat over and cook for 2-3 minutes until it gets brown. Now brown the sides of the meat, but for only about a minute each. It’s ok if there’s a little bit that you missed. You can refer to the video for this as well.
Once browned, place the pan into the oven and cook for about 5-7 minutes for medium rare. You should check it after 5 minutes, as oven temperature may vary. Use the finger test to check the doneness. Refer to the video.
Use an instant read thermometer to check for doneness or the finger test method. Don’t be tempted to cut the meat to check for doneness. You’ll let all of the juices out! Insert the thermometer into the side of the meat at its center. Be sure it goes straight in and no more than half way. You want to check the center for doneness, but if you push too hard it will be out the other side. It’s tender meat.
You want to remove the meat from the pan and let it rest when it’s about 5-10 degrees lower than your desired doneness temperature. The meat will continue to cook after you remove it from the pan, so if you take it out at the temperature you want to end up with, it will be over cooked.
Let the meat rest for about 5 minutes before cutting. This keeps the meat juicy and delicious. If you cut it right away, the juices will run out onto your plate. Leave them in the meat where they belong. Let it rest.
August 24th
Saint Ebbe the Elder
When her father, a chieftain, was killed in battle when Ebbe was about ten years old, her mother fled with the family for the court of King Eochaid Buide at Dunadd in modern Scotland. There she converted to Christianity.
A Scottish prince, Aidan, wished to marry Ebbe, and the family was in favor, but Ebbe was drawn to the religious life. Benedictine nun at the double monastery at Coldingham c.655, taking the veil from Saint Finan of Iona. Aidan, determined to marry her, followed, planning to carry her off. She fled to a high rock. The tide came in, cutting her off from the land and her pursuer. Because of her prayers, the tide remained high for three days, holding off Aidan until he realized the divine nature of her protection, and gave up.
Founded the monastery of Ebchester on an old Roman camp on the River Dawent. Later, during one of the disruptions in the kingdom, Aebbe was captured, but escaped, fleeing in a small boat down the River Humber and out to sea. A supernatural being then sailed the craft safely through dangerous seas till it landed on a spit of land in Berwickshire, defended on three sides by the sea, and on the fourth by swampy land. A group of monks, singing in a church that was later renamed for Ebbe, witnessed this and became some of the first brothers at the large double monastery she founded there. Abbess.
To commemorate her miraculous rescue via the formation of an island by supernaturally sustained tides here is a recipe for Pani Popo on her feast day (the coconut milk will form islands out of the dough before baking):
INGREDIENTS
3 Cups All purpose flour (360grams)
1 1/2 tsp yeast (~4-5 grams)
1/4 cup lukewarm water
pinch of salt
1 tbsp grapeseed oil (15 ml)
1 can coconut milk (400 ml)
1/4 to 1/3 sugar - depending on how sweet you like it
INSTRUCTIONS
In a mixing bowl, sift the flour, make a well in the middle, pour the lukewarm water and sprinkle the yeast on top. Leave a couple of minutes (about 5) until the yeast is dissolved and bubbles appear.
Add the oil and a pinch of salt and with the dough hook on start mixing slowly adding coconut milk until the dough comes clean from the sides of the bowl. [something like 3/4 cup plus almost 2 tbsp or 205 ml which is just a few drops more than half a can of coconut milk.]
Leave the dough in an oily bowl, covered, to rest until doubled in volume.
When risen, divide it into 9-10 balls and place them in a baking pan or skillet (like me).
Cover again and let it rest until almost double in volume.
Meanwhile, heat the oven to 375F and mix the rest of the coconut milk with the sugar.
Pour over the rolls, sprinkle some raw sugar on top (optional) and bake for about 40 minutes or until golden brown and the coconut milk is absorbed.
August 26
Our Lady of Czestochowa, also known as The Black Madonna
A revered four-foot high, wood and canvas icon of the Blessed Virgin Mary housed at the Jasna Góra Monastery in Czestochowa, Poland. In the image, Mary, dressed in fleur-de-lis robes, directs attention away from herself and toward Jesus. The Child Jesus raises his right hand in a blessing to the viewer while holding the gospels in his left hand. It was created by an unknown artist sometime prior to 1430.
Here is a recipe for Flowerless Dark Chocolate Cake to honor the Black Queen:
INGREDIENTS
4 ounces bittersweet chocolate (at least 70% cacao), coarsely chopped
½ cup (1 stick) unsalted butter
¾ cup granulated sugar
3 large eggs
2 teaspoons vanilla (or try a liqueur like Grand Marnier)
½ cup cocoa powder, plus extra for dusting
Coulis:
½ cup sugar
3 tablespoons water
1 pound fresh raspberries (or 1 12-ounce bag frozen raspberries, thawed)
1 tablespoon fresh lemon juice
Fresh raspberries, for serving
Freshly whipped cream (optional)
INSTRUCTIONS
Preheat the oven to 375 degrees F. Butter an 8-inch springform pan and place a round of parchment paper on the bottom and butter the paper.
For the cake, combine the chocolate and butter in a small saucepan. Melt over low heat, stirring constantly. Remove from the heat and stir in sugar. Let cool slightly.
Whisk in the eggs, one at a time, combining thoroughly between additions. Whisk in the vanilla and sift the cocoa powder into the mixture, whisking to combine. Pour into the prepared pan and bake in the center of the oven for 25 minutes or until the top has set.
Cool in pan for 5 minutes, then run a knife around the edge and gently turn onto a serving platter. Gently remove the parchment. Let cool for at least an hour before serving. Dust with cocoa powder if desired.
For the coulis, combine the sugar, water, and raspberries in a medium saucepan over medium heat, stirring frequently, for 5 minutes or until all of the sugar has dissolved.
Puree the berry mixture and lemon juice in a blender until smooth. Strain through a fine-mesh strainer to remove the seeds.
To serve, drizzle the plate with raspberry coulis and place a slice of cake on top. Serve with fresh raspberries and a dollop of fresh whipped cream (if desired).
August 27th
Saint Gebhard of Constance
Bishop of Constance (Konstantz), Germany from 979 till his death. Founded the Benedictine abbey of Peterhausen in 983. He is often depicted with a skull wearing a papal tiara and a book.
Here is a recipe for Sugar Skulls to celebrate his feast:
INGREDIENTS
1/4 cup meringue powder
6 cups granulated sugar
1/3 cup water
7 1/2 teaspoon meringue powder
6 teaspoons water
1 pound powdered sugar
Construction paper
Glitter
Jewel stickers
Glue
INSTRUCTIONS
1 Mix the sugar, meringue powder, and water together until all the granules of sugar are wet. Pick up a handful of the mixture and squeeze it in your hand. If it holds together, it's ready. If it falls apart, it will need a tiny bit more water.
2 Fill your skull mold with the wet sugar, pressing down on the sugar, compacting it as you go. Fill both the front and back skull cavities with the sugar. Scrape off the excess sugar.
3 Cut a piece of parchment paper and a piece of cardboard just a bit bigger than your mold. Set the parchment paper down on top of the mold. Set the cardboard on top of the paper. Grab onto the mold and cardboard, and carefully flip the whole thing upside down. Set it on the counter, then carefully lift the mold up off the sugar skulls. The mold should pop right off. If the sugar sticks, it's too wet. Scrape it out of the mold, clean the mold, and add some more dry sugar to the mixture and try molding it again. If your sugar skulls do not hold together, the mixture needs more water.
4 Your sugar skulls now need to dry. Midway through the drying cycle, you need to carefully flip them over so the back sides can dry out at well. They should be ready to decorate in 12-24 hours.
5 Make your papal tiara by cutting construction paper into appropriately sized squares, gluing the paper into a cone shape. Decorate with glitter and jewel stickers
6. Allow your sugar skulls to dry for several hours before placing papal tiaras on them and serving them on an ancient book.
August 28
Saint Moses the Black
Born into slavery to an Egyptian official’s family. An unruly thief, he was driven from the house and fell in with a band of robbers. On the run, he took refuge with hermits at the monastery of Petra in the desert of Skete, Egypt. He was converted and joined them as a monk. Priest. Possessed of supernatural gifts. A confirmed pacifist, he refused to defend himself when his monastery was attacked.
Here is a recipe for the national dish of his homeland (Ethiopia) Doro Wat:
INGREDIENTS
Niter Kibbeh (Spiced Butter):
1 pound unsalted butter
1 tablespoon chopped fresh ginger
1 teaspoon whole allspice berries
1 teaspoon fenugreek seeds
1 teaspoon dried oregano
1/2 teaspoon turmeric
6 black cardamom pods, crushed lightly with a knife blade
2 cloves garlic, coarsely chopped
1 small yellow onion, chopped
2 teaspoons black cardamom seeds
2 teaspoons coriander seeds
2 teaspoons fenugreek seeds
1 teaspoon whole allspice
4 cloves
Berbere (Spice Mix):
1/3 cup New Mexico chile powder
1/4 cup paprika
2 teaspoons cayenne pepper
2 teaspoons ground ginger
2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon freshly grated nutmeg
1 small stick cinnamon
Chicken Stew:
8 skinless, bone-in chicken thighs (about 2 pounds)
Juice of 1 lemon
Kosher salt
4 large eggs, at room temperature
2 large yellow onions, finely diced (about 1 pound)
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 tablespoon tomato paste
1/4 teaspoon freshly ground black pepper
1 1/4 cups chicken stock or low-sodium chicken broth
Injera, for serving
INSTRUCTIONS
Special equipment: a spice grinder
For the niter kibbeh (spiced butter): Melt the butter in a small saucepan over medium-low heat, swirling occasionally. Stir in the ginger, allspice, fenugreek, oregano, turmeric, cardamom, garlic, and onions, and bring to a simmer. Simmer until the butter is clear and the milk solids remain on the bottom of the pan, about 30 minutes. Reduce the heat to low if the butter is boiling too quickly--if it burns it will taste bitter.
For the berbere (spice mix): Whisk together the chile powder, paprika, cayenne, ginger, salt, garlic powder, onion powder, and nutmeg. Set aside.
Put the cardamom, coriander, fenugreek, allspice, cloves, and cinnamon in a small skillet and toast over medium-low heat, shaking the pan regularly, until fragrant, about 4 minutes. Cool slightly.
Grind the toasted spices in a spice grinder to a fine powder. Add to the chili powder mixture and whisk to combine. Sift the spice mixture onto a piece of parchment paper, return to the bowl and whisk again. Return the pieces left in the sifter to the spice grinder and grind again as finely as possible; whisk into the spice mixture. Set aside.
To finish the niter kibbeh: Line a strainer with dampened cheesecloth. Skim the foam from the top of the butter and discard. Ladle the butter through the strainer, leaving behind the milk solids on the bottom of the pan.
For the chicken stew: Put the chicken in a nonreactive bowl and toss with the lemon juice and 1 teaspoon salt. Let stand at room temperature for 30 minutes.
While the chicken is marinating, prepare a bowl with ice water. Bring a medium saucepan of water to a boil and salt generously, making sure there is enough water to cover the eggs by 1 inch. Carefully add the eggs, bring them back to a gentle boil, and cook for 6 minutes. Transfer the eggs to the ice water, and shake or tap gently to crack the shells. Remove the eggs from the water and, when cool to the touch, peel. Set aside; do not refrigerate or they will not warm up in the sauce.
Put the onions in a large skillet over medium heat. Cook, stirring constantly, until golden, about 10 minutes, taking care not to burn them. You may need to reduce the heat as the onions dry out.
Increase the heat to medium high; add 1/3 cup of the niter kibbeh, 1/4 cup of the berbere, the garlic, ginger, tomato paste, and black pepper, and cook, stirring, for 1 minute. Add the chicken, turning to coat well with the butter mixture, and then leave the chicken skin-side down in the pan.
Add the chicken stock, bring to a simmer, cover, reduce the heat to low, and cook at a gentle simmer until the chicken is very tender, about 40 minutes. Remove the lid, increase the heat to medium, and simmer, stirring occasionally, until the liquid is reduced and the sauce is very thick about 45 minutes, occasionally spooning the sauce over the chicken.
Remove the pan with the chicken from the heat and add the eggs, turning to coat them in the sauce. Cover the pan and let it rest for 5 minutes.
To serve, place the chicken thighs and eggs on injera or serving plates, and spoon the sauce over.
August 29th
Blessed Peter of Sassoferrato
Franciscan friar. In 1216, he and Blessed John of Perugia were sent by Saint Francis of Assisi to preach to the Spanish Moors in and around Teruel and Valencia, Spain. Martyr.
Here is an Italian Spanish Fusion recipe, carbonara, to celebrate his feast:
INGREDIENTS
1 small chorizo diced
1 clove garlic finely minced
1 small tomato diced
1 can garbanzos
dry seasonings: salt, chile flakes, oregano, fennel seed, star anis
pimenton (paprika) for the eggs
extra virgin olive oil
2 eggs
4-6 ozs. linguine
good quality Italian cheese; Piave Vecchio or Parmigiano Reggiano
INSTRUCTIONS
Saute garlic, tomato, and chorizo in olive oil for a few minutes, add beans with liquid and dry seasonings. Bring to a boil, lower heat until half of the liquid is reduced.
Meantime, bring water to a boil for the pasta and get eggs ready to slip in a pan with garbanzos and into pre-heated oven. Add a sprinkle of the prepared spice mix as well as pimenton to add that Spanish flavor.
While the pan is in the oven and the water is boiling, it's the perfect time to throw the pasta in the pot. They should both be ready around the same time.
August 30th
Saint Narcisa de Jesus Martillo-Moran
Daughter of Pedro Martillo Mosquera and Josefina Moran. Her people were farmers, and her parents died when she was still a child. She moved to Guayaquil, Ecuador where for the next 15 years she worked as a seamstress to support her younger siblings, living a single life, helping those even poorer than herself when she could, and spending her time in prayer. In 1868 she moved to Lima, Peru where she worked in a convent of Dominican nuns. She never took vows and remained a lay person her whole life, but spent eight hours a day in prayer, lived as austerely as any sister, and was known to experience ecstasies.
Here is the recipe for Llapingachos or Ecuadorian stuffed potato patties to celebrate her feast:
INGREDIENTS
5 large Russet potatoes, about 3 lbs, peeled and cut in chunks
2 tbs sunflower or avocado oil
½ cup finely chopped white onion
2 tsp ground achiote
1 cup grated quesillo or mozzarella cheese
Salt to taste
INSTRUCTIONS
Boil the potatoes until soft.
Heat the oil over medium high heat to make a refrito, add the onions and achiote, cook until the onions are soft, about 5 minutes.
Mash the potatoes, mix in the onion refrito and salt to taste.
Cover the potato dough and let it sit at room temperature for about an hour.
Make small golf size balls with the potato dough.
Make a hole in the middle of each ball and fill it with the grated or crumbled cheese.
Shape the dough into thick patties and let rest in the refrigerator for about ½ to 1 hour.
Cook the patties on a hot griddle until browned on each side, be careful when turning them as they will be very delicate.
Serve with a fried egg, peanut sauce, tomato and onion curtido, avocado slices, and hot sauce.
August 31st
Saint Aidan of Lindesdarne
Bishop of Clogher, Ireland. Resigned the see to become a monk at Iona. Evangelizing bishop in Northumbria, England. Aidan was known for his knowledge of the Bible, his eloquent preaching, his personal holiness, simple life, scholarship, and charity. Miracle worker.
Once when pagans attacked Oswald‘s forces at Bambrough, they piled wood around the city walls to burn it; Saint Aidan prayed for help, and a change in the wind blew the smoke and flames over the pagan army.
Here is a recipe for the process of smoking a whole hog to celebrate his prayerful victory over the Pagans:
Step #1: Order Your Whole Hog
Order your hog from your local butcher that weighs between 140 to 165lbs. You will probably need to give your butcher at least one week’s notice before picking up.
Step #2: Trimming Your Whole Hog
Trimming the Hog is the most important step. You are going to need:
Extra sharp boning knife
Electric saw for cutting the legs, head, and ribs
Small hatchet for splitting the backbone
First, remove the spare ribs from the baby backs by cutting with an electric saw. Then split the top of the spine just below the neck of the hog. This cut should only be about 10" long. This will allow for the shoulders of the hog to lay flat.
Next with your knife remove as much fat from the top of the shoulders, hams, and bacon as possible. This will allow your rub and smoke to penetrate into the meat while cooking. The rule of thumb is if you don’t think it will taste good after it’s cooked, it should probably be removed.
Finally, remove all four feet at the joints and discard.
Step #3: Coating Your Hog
Apply yellow mustard over the entire hog being careful not to get any on the outside skin.
Apply the BBQ Dry Rub over all meaty areas again being careful not to get any rub on the outside skin of the hog. You can substitute my dry rub with your own creation or any store bought rub will be sufficient as long as it suits your taste palate.
applying mustard to the whole hog
add mustard to help the dry rub stick to the whole hog
adding bbq dry rub to hog
coating entire whole hog with bbq dry rub
Step #4: Injecting Your Hog
Inject the shoulders, hams, loin, and bacon with a minimum of 2 gallons of injection
Whole Hog Injection:
32oz Apple Juice
32oz Water
1/2 cup Kosher Salt
1/2 cup Brown Sugar
1/2 cup Lt. Corn Syrup
1/4 cup Red Wine Vinegar
1/2 cup Dry Rub
1 TBS Worcestershire
1 TBS soy
Step #5: Clean your Hog
Clean off the outer skin of the hog using a white cloth and vegetable oil to remove any mustard or dry rub that may have gotten on the skin. Next spray all of the outer skin with vegetable oil using a spray bottle. This will keep the skin from burning during the cooking process.
Step #6: Start Smoking
Get your smoker ready to smoke for 17 to 20 hours. Your pit will need to be at a temp of 220 deg and you will need enough coal and wood to last through the duration of the cook - so plan accordingly.
Use good quality coal and possibly dried hickory and peach chunks with or without the bark. You can also soak the wood in water if you like.
Place the hog in your pit that is up to temp. Cook at 220 to 230 deg. for four (4) hours. During this time be sure to add lots of hickory and peach wood chunks to the fire chamber.
Step #7: Wrapping Your Hog
Next, you want to spray the outside skin again with vegetable oil and then finally wrap the entire hog with aluminum foil. This will keep the hog from turning too dark and also trap all the juices inside so it will self baste.
Step #8: Second Injection
Once the shoulder’s internal temp has reached 170deg (and has probably been cooking for about 16 hours at this point) remove the foil and inject shoulders, loin, bacon, and hams with injection #2.
Next, continue cooking the hog without foil until shoulders reach 185deg internal temp and the hams 175.
Whole Hog 2nd Injection:
64oz – Apple Juice
1 Cup – Apple Cider Vinegar
2 TBL – The BBQ Rub.
whole hog on bbq grill
Step #9: Glaze Your Hog
Once the hog reaches desired internal temp it's time for glazing. Glaze the hog using the Killer Hogs Whole Hog Glaze ingredients. Cook the hog for another 30 to 45min. to let the glaze set. Mist hog with apple juice to give a nice shine then garnish and serve.
Hog Finishing Glaze:
1/2 Gal. – Your Favorite BBQ Sauce
2 Cup – Honey
16oz – Peach Jelly
1 Cup – Teriyaki Sauce
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