December- 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
December
December 1st
Blessed Alphonsine Anuarite Nengapeta
Born to a non-Christian family, the daughter of Nengapeta. With her mother and sisters, she converted to Christianity, taking the name Alfonsina. Nun, a member of the Nivelles, Belgium based Congregation of the Holy Family. Served as a sacristan and cook at her house, and an elementary school teacher. Captured during the civil war in the Congo, she was murdered by her captors when they tried to rape her and she responded by fighting them off while praying. Martyr.
Here is a recipe for Congolese Peanut Vegetable Soup to honor her life:
INGREDIENTS
½ pound kale or collard greens
½ pound Swiss chard or mustard greens
3 tablespoons red palm oil or peanut oil
1 medium onion, thinly sliced
1 garlic clove, finely chopped
6 cups low-sodium chicken broth
½ cup unsweetened smooth peanut butter
2 teaspoons salt or more to taste
1 to 3 teaspoons habanero chile hot sauce or to taste
INSTRUCTIONS
Prepare kale and chard (or the other greens): remove heavy stems and coarsely chop leaves.
In a large pot, heat oil over medium heat, then add onion and cook, stirring, until translucent, about 5 minutes. Add garlic and cook, stirring, 1 minute.
Add chicken broth and peanut butter and cook, stirring to blend and dissolve peanut butter, about 3 minutes.
Bring to boil over high heat and add kale, then reduce heat to medium-low and cook 5 minutes.
Add Swiss chard and continue cooking until all greens are softened and tender about 15 minutes.
Add salt and habanero sauce, stir well and serve.
December 2nd
Pope Saint Silverio
Son of Pope Hormisdas, who had entered religious life after raising a family. Sub-deacon when elected pope at the insistence of King Theodaha the Ostrogoth. A humble man caught in the middle of a political ploy by Vigilius and the Empress Theodora to seize the pontificate for the Monophysites. Kidnapped, convicted of a trumped-up charge of treason, and exiled to the island of Ponza.
Here is a recipe for Pasta Ponza to commemorate his humble sacrifice:
INGREDIENTS
Butter for greasing
2 cups (12 ounces) red cherry or grape tomatoes, halved
2 cups (12 ounces) yellow cherry or grape tomatoes, halved
1/4 cup capers, rinsed and drained
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/2 cup Italian-style seasoned breadcrumbs
1 pound ziti or other short tube-shaped pasta
1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
1/4 cup chopped fresh flat-leaf parsley
INSTRUCTIONS
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed.
Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.
December 3rd
Saint Francis Xavier
Born to the nobility of the Basque region. He studied and taught philosophy at the University of Paris, and planned a career as a professor. A friend of Saint Ignatius of Loyola who convinced him to use his talents to spread the Gospel. One of the founding Jesuits, and the first Jesuit missionary. Priest.
In Goa, India, while waiting to take ship, he preached in the street, worked with the sick, and taught children their catechism. He would walk through the streets ringing a bell to call the children to their studies. Said to have converted the entire city.
He scolded his patron, King John of Portugal, over the slave trade: “You have no right to spread the Catholic faith while you take away all the country’s riches. It upsets me to know that at the hour of your death you may be ordered out of paradise.”
Tremendously successful missionary for ten years in India, the East Indies, and Japan, baptizing more than 40,000 converts. His epic finds him dining with head hunters, washing the sores of lepers in Venice, teaching catechism to Indian children, baptizing 10,000 in a single month. He tolerated the most appalling conditions on long sea voyages, enduring extremes of heat and cold. Wherever he went he would seek out and help the poor and forgotten. He traveled thousands of miles, most on his bare feet, and he saw the greater part of the Far East. Had the gift of tongues. Miracle worker. Raised people from the dead. Calmed storms. Prophet. Healer.
Here is a recipe for Ambot Tik: Goan Prawn Curry to honor his missionary achievements:
INGREDIENTS
For the Prawns
20 Jumbo Prawns or Shrimp, cleaned and deveined
Enough water to soak the prawns completely
For the Ground Masala
8-10 dried Kashmiri Red Chillies
6 Garlic Cloves
1 teaspoon whole Peppercorns
1 tablespoon whole Coriander Seeds
1 teaspoon Cumin seeds
1 small knob of Tamarind (1 teaspoon Tamarind Paste)
1 teaspoon Turmeric Powder
1/2 cup grated Coconut
1 cup Coconut Milk
For the Curry
2 tablespoons Coconut Oil
1 tablespoon finely minced Ginger
1/2 cup finely chopped Onions
1/2 cup finely chopped Tomatoes
Salt to taste
8-10 Curry Leaves
INSTRUCTIONS
Start by defrosting prawns. Transfer prawns to a bowl and add enough cold water to soak them properly for 15 minutes.
Before using, wash the prawns once or twice in running water and add them to the curry.
Grind all the ingredients mentioned under ground masala to a smooth paste and set aside.
In a pan, heat coconut oil and add ginger and onions. Saute the onions till they are a light golden brown and add tomatoes. Cook the tomatoes for 5-7 minutes till they break down easily with the back of a spoon.
Add the ground masala and salt to the pan and bring it to a boil. Reduce the flame and simmer the masala for 10-15 minutes till the color deepens slightly.
Add the defrosted (drain the water) prawns to the gravy and cook them for 7-8 minutes.
Sprinkle curry leaves on top, mix well and switch off the flame.
Let the curry rest for 5 minutes before serving with steamed rice.
December 4th
Blessed Jerome de Angelis
Jesuit priest. Sailed as a missionary to Japan shortly after ordination, but due to a series of problems, took six years to arrive, landing during a persecution of Christians. Spent twelve years working with the Nagasaki Christians. An edict in 1614 expelled Jesuits and ended Catholic missions in Japan. Jerome went into hiding in Nagasaki, and ministered to Japanese Christians in secret, disguising himself as a merchant. In 1623 he was found out by the authorities, and martyred with 47 other Christians.
Here is a recipe for Oyakodon: Japanese Egg and Chicken Rice Bowl:
INGREDIENTS
2 cups uncooked jasmine rice
4 cups water
4 skinless, boneless chicken thighs, cut into small pieces
1 onion, cut in half and sliced
2 cups dashi stock, made with dashi powder
1/4 cup soy sauce
3 tablespoons mirin (Japanese rice wine)
3 tablespoons brown sugar
4 eggs
INSTRUCTIONS
Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed; 20 to 25 minutes.
Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes.
Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes.
Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced; about 10 minutes.
Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.
To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.
December 5th
Saint Sabbas of Mar Saba
Anchorite from age 30, living in a cave, devoting himself to prayer and manual labor. He wove ten willow baskets each day. On Saturday he would take them to the local monastery and trade them for a week’s food, and a week’s worth of willow wands for more baskets. Took over leadership of the monks upon the death of the abbot.
Here is a recipe for a Cave-Boy Casserole to honor his austere life:
INGREDIENTS
2 lb Grass-Fed Ground Beef
2 batches Taco Seasoning
3 tsp Arrowroot Starch
1 Tbsp Olive Oil optional
1 large Yellow Onion diced
2 Bell Peppers any color, diced
3 Plum Tomatoes or one big Tomato, seeded and diced
1 can Black Olives sliced
1 small can Diced Green Chiles optional
1 batch Cornbread batter
INSTRUCTIONS
Preheat the oven to 350°F.
In a large oven-safe skillet (preferably cast-iron), brown the beef completely, breaking up with the back of a wooden spoon. Remove the beef with a slotted spoon to a bowl and set aside.
In the same skillet, you cooked the beef, add the olive oil (if there is not enough fat left over from the beef), then add the onions and peppers and stir-fry until translucent and fragrant, about 10 minutes.
Add the beef back into the skillet, along with ¾ of the olives and all of the tomatoes.
Combine the arrowroot starch and the Taco Seasoning then pour into the skillet and stir to combine everything.
Pour the prepared Cornbread batter over everything in the baking dish. Spread to cover evenly, all the way to the edges. Top with the remaining sliced olives and diced green chiles, as desired.
Bake in the preheated oven for 35 minutes, or until cornbread is completely cooked through.
Serve with a dollop of sour cream.
December 6th
Saint Giuse Nguyen Duy Khang
Dominican tertiary. Catechist. Servant to Saint Jerome Hermosilla. Tried to help Saint Jerome escape from prison. Captured, he was lashed, tortured, and martyred in the persecutions of Tu-Duc.
Here is a recipe for a Vietnamese Glazed Christmas Ham to honor his sacrifice:
INGREDIENTS
1 teaspoon minced ginger
2 teaspoons minced garlic
1 long red chilli, finely diced
Zest and Juice of 1 lime
1/2 cup fish sauce
1 tablespoon dark soy sauce
3 tablespoons sugar
4 star anise
1 cinnamon stick
4-5kg half leg ham on the bone
1/4 cup cloves
INSTRUCTIONS
Preheat oven to 200C conventional (180C fan forced).
Place ginger, garlic, chili, lime zest, fish sauce, dark soy, sugar, star anise, cinnamon and 1/2 cup water in a small saucepan, stir to combine then place over medium heat. Cook until it reduces and becomes slightly syrupy. Add lime juice and stir.
Remove skin from ham with a large knife, trim any excess fat from skin.
Score ham in a criss cross pattern.
Pierce individual cloves all over ham to make a pretty pattern.
Once the syrup has reduced, place ham on baking tray lined with foil and baste ham with a good amount of syrup.
Place ham in the oven and cook for about 30 minutes, basting ham every 10 minutes. When the ham is warmed and glazed, remove from oven, baste one final time with remaining syrup to make the ham look glossy, and serve.
December 7th
Saint Sabino of Spoleto
Bishop, possibly of Spoleto, Italy, during the persecutions of Diocletian; he was imprisoned in Assisi and Spoleto, Italy. As punishment for continuing to spread Christianity in defiance of imperial decrees, Sabino had his hands amputated so he could live on as an example to others. While imprisoned, Sabino restored the sight of a blind fellow prisoner. The prison‘s executioner, who had chopped off the hands, suffered from an eye disease and went to see Sabino; the bishop healed the man, and talked to him about Christianity; the other guards were so angry at the continual defiance, they beat Sabino to death. Martyr.
Here is a recipe for Strangozzi Alla Sploentia to honor his life and death:
INGREDIENTS
3 2/3 cups all-purpose flour
2 teaspoons salt
5 large eggs, beaten
3 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper
One 35-ounce can Italian plum tomatoes, tomatoes crushed, juices reserved
Salt and freshly ground black pepper
1/2 cup finely chopped parsley
INSTRUCTIONS
Combine the flour and salt in a food processor and pulse to mix. With the machine on, add the eggs and process until moist crumbs form. Turn the dough out onto a lightly floured work surface and knead until firm and smooth. Shape the dough into a disk, wrap in plastic and let rest at room temperature for 1 hour.
Heat the olive oil in a medium saucepan. Add the garlic and crushed red pepper and cook over low heat until the garlic is golden; about 1 minute. Add the tomatoes and their juices and simmer over moderately low heat, stirring occasionally, until thickened, about 30 minutes. Season with salt and a generous amount of black pepper.
Cut the dough into quarters; work with one piece at a time and keep the rest covered. Using a hand-cranked pasta machine, roll the pasta through the widest setting. Then roll it until you reach the next-to-the-thinnest setting. Halfway through, when the sheet of dough becomes too long, cut it in half crosswise and continue rolling. Cut the pasta sheets to 10 to 12 inches long and drape them over drying racks or the back of a chair. Repeat with the remaining pasta dough. Let the sheets dry slightly before cutting them.
Beginning with a short end, loosely roll each pasta sheet into a log. Cut the logs crosswise into 1/4-inch strands. Unfold the strands and arrange them loosely on a large rimmed baking sheet.
Bring a large pot of salted water to a boil. Add the pasta and cook, stirring, until just tender, about 4 minutes. Drain well and return the pasta to the pot. Add the sauce and toss well. Transfer the pasta to 6 warmed plates, garnish with the parsley and serve at once.
December 8th
Saint Noel Chabanel
A Jesuit teacher and missionary to the Hurons in New France in 1643, arriving in Quebec on 15 August. Father Noel had terrible trouble adapting to the mission fields. He could not grasp the languages of the natives, hated the food, never became comfortable with the living conditions, and was going through a period of spiritual dryness and trial. Deciding to go completely on faith, he vowed before the Blessed Sacrament that if necessary he would spend the rest of his life at the work. He survived a massacre of Christian Hurons by pagan Iroquois and was leading a group of survivors to safety when he was murdered by an apostate Huron. One of the Martyrs of North America.
Here is a recipe for Honey-Apple Chicken, a Huron recipe which he perhaps detested, to honor his commitment:
INGREDIENTS
1 sm can evaporated milk
Topping:
2 beaten eggs
bread crumbs
2 tbsp light brown sugar
flour
1/2 cup raisins
4 chicken cutlets
Honey
cooking oil
Stuffing mix:
3 apples cored and peeled, diced
INSTRUCTIONS
Prep the meat:
Dip chicken cutlets first in milk, flour, eggs, breadcrumbs, in hot oil pan fry each cutlet till golden. drain on papertowels.
To Stuff:
Cook all stuffing ingredients in a small pot till softened.
Take a cutlet and put a large spoonful of stuffing in center, roll and press cutlet together, placing in a buttered corningware dish seam down. Lightly drizzle honey over stuffed cutlets, cover and bake @ 350 degrees for 20 minutes covered, 5 minutes uncovered.
December 9th
Saint Syrus of Pavia
He was the boy with five loaves who appears in the Gospels. Evangelized and served as the first bishop of Pavia, Italy in the 1st century; He was appointed by the Apostles.
Here is a recipe for Mackerel Loaf to honor his generosity:
INGREDIENTS
1 (14 3/4ounce) can mackerel, undrained
1 cup crushed soda cracker crumbs (about 24)
1⁄2 cup milk
1 cup onion, chopped or diced
1 egg, beaten
2 tablespoons melted butter
1⁄8 teaspoon salt
1⁄2 teaspoon pepper
1 teaspoon crushed basil
2 teaspoons garlic powder
INSTRUCTIONS
Preheat oven to 350 deg F.
In a medium sized mixing bowl, combine all ingredients, and mix thoroughly.
Press mixture into a lightly greased 9x5 loaf pan.
Bake for 45 minutes or until done.
Let stand 10 minutes before attempting to slice.
December 10th
Saint Eulalia of Merida
A consecrated virgin who, from her early youth, wanted to be a martyr. During the Diocletian persecutions, when she was around 12 to 14 years old she went to the tribunal and confessed her faith on her own initiative. Tortured and martyred with Saint Julia of Merida. She was thrown naked into the street, snow fell to cover her; later when her ashes were dumped in a field, snow fell on them to create a burial pall.
Here is a recipe for Snow Covered Gingerbread Women to commemorate her sacrifice:
INGREDIENTS
¾ cup brown sugar
¾ cup golden syrup
90g butter
1 tbsp ground ginger
1 tsp ground cinnamon
1 tsp fresh, grated ginger
1 tbsp bicarbonate of soda
500g plain flour
pinch of salt
2 eggs, beaten
1 pack powdered sugar
INSTRUCTIONS
Combine the sugar, golden syrup, butter, spices, and fresh ginger in a heavy-based pan over low heat, and let melt, stirring. Remove from the heat for 2 minutes, and then stir in the bicarbonate of soda until light and fluffy.
Sift the flour and salt into a large mixing bowl. Make a well in the center, add the eggs and gradually add the syrup, stirring until all the flour is incorporated and you have a dough.
Wrap the dough in plastic and chill for an hour. Heat the oven to 180ºC and roll out the dough thinly on a floured surface.
Cut into gingerbread women and place on trays lined with baking paper.
Bake for 10 minutes. Remove from the oven and let cool for 5 minutes before removing from the trays.
Cool on a wire rack. Arrange to serve.
Using a flour sifter, cover the gingerbread women with powdered sugar.
December 11th
Saint Daniel the Stylite
Monk at Samosata on the Upper Euphrates River at the age of twelve. He made two trips to learn from Saint Simeon Stylites the Elder and received that saint‘s blessing. At age 42, Daniel decided to become a pillar-dwelling hermit like Simeon and spent the next thirty-three years on one. Daniel lived on a series of pillars in the open weather, standing each day until he collapsed. Many came to learn from the holy man, sitting at the foot of the pillar as he preached, celebrated Mass, gave spiritual counsel, and healed the sick who were taken up to his platform.
Here is a recipe for Coconut Column Cake to celebrate his life:
INGREDIENTS
3/4 cup vegetable oil, plus more for pans
2 cups sifted cake flour, plus more for pans
2 cups superfine sugar
3/4 teaspoon baking soda
Pinch of salt
11 large eggs, separated
3 large egg whites
2 teaspoons pure vanilla extract
1 1/2 teaspoons cream of tartar
12 cups Coconut Meringue Buttercream
2/3 cup sweetened shredded coconut
2 1/2 cups freshly shredded coconut, about 2 coconuts
2 eight-inch wooden skewers
2 tablespoons confectioners' sugar
INSTRUCTIONS
Preheat the oven to 200 degrees. Line 2 baking sheets with cooling racks. Spread freshly shredded coconut evenly over racks. Place in oven, and bake, turning coconut occasionally, until dry, about 90 minutes.
Remove from oven, and let cool completely.
Increase oven temperature to 325 degrees. Line 3 9-by-2-inch round cake pans with parchment paper, coat with oil and flour, and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, 1 3/4 cup superfine sugar, baking soda, and salt. In a separate bowl, whisk together 3/4 cup water, canola oil, egg yolks, vanilla extract, and vanilla-bean seeds. Add oil mixture to flour mixture and mix until smooth, about 2 minutes. Transfer to a large mixing bowl and set aside.
In the clean, dry bowl of an electric mixer fitted with the whisk attachment, whip the egg whites until foamy, about 1 minute. Add cream of tartar and continue to whip on medium-high speed until soft peaks form 2 to 3 minutes. Slowly add the remaining 1/4 cup superfine sugar and whip until stiff peaks are formed, 1 to 2 minutes more.
Fold 1/4 of the egg whites into the cake batter to lighten. Carefully fold in remaining egg whites. Divide the batter evenly between the prepared pans. Bake until the cakes are golden brown and spring back in the middle when pressed, about 40 minutes. Immediately turn cake rounds onto a wire rack to cool. Remove parchment paper.
Carefully level and trim each cake layer with a serrated knife. Place one layer on a 9-inch cake round. Spread with 2 2/3 cup coconut buttercream and 1/3 cup sweetened coconut. Top with second layer, 2 2/3 cup coconut buttercream, and remaining 1/3 cup sweetened coconut. Add the remaining layer. Insert two eight-inch wooden skewers through the top of the cake to secure layers. Trim with kitchen skewers until level with the top of the cake.
Using an offset spatula, ice cake with 2 cups buttercream to give the cake a "crumb coat."
This thin layer of buttercream will seal the cake. Spread the icing from the center outward, making sure to push the buttercream over the sides of the cake. Smooth the buttercream. More icing will cover the crumb coat later, so it doesn't have to be perfectly smooth at this point. Chill in the refrigerator to set the buttercream, about 30 minutes.
Remove the cake from the refrigerator. Use the remaining buttercream to cover the top and sides of the cake. Carefully draw a small offset spatula up the sides of the cake to create the lines of the column. Garnish with freshly toasted coconut and a dusting of confectioners' sugar.
Serve at room temperature.
December 12th
Blessed Ludwik Bartosik
Eldest son of Wojciech, a poor shoemaker, and Wiktoria Tomczyk. With the help of his parish priest, Ludwik obtained a good education. Joined the Franciscan Conventual Friars. At the request of Saint Maximilian Kolbe, Father Pius was transferred to the convent at Niepokalanów, Poland in August 1936 where he worked in a number of positions. Imprisoned by invading German troops on 19 September 1939 and transferred to several prisons, finally ending at the Auschwitz extermination camp. Where he continued his vocation as confessor to other prisoners until he was Martyred there.
Here is a recipe for Chicken Scarpariello (Shoemaker Chicken) to celebrate his humble origin:
INGREDIENTS
1 (2 1/2 to 3 Pound) Chicken Cut Into Pieces
1 Cup All-Purpose Flour
Salt & Pepper
1 Teaspoon Oregano
4 Tablespoons Olive Oil
3 Cloves Garlic, Peeled & Sliced
1/2 Cup Chopped Onions
1 Sprig Fresh Rosemary
1 Cup Chicken Broth
1/2 Cup White Wine
Juice From 1 Lemon
3 Tablespoons Unsalted, Softened Butter
1 Tablespoon Flour
1/4 Cup Chopped, Fresh Parsley
INSTRUCTIONS
Preheat the oven to 400 degrees F.
Mix together the flour and oregano, and season with salt and pepper.
Rinse and dry the chicken pieces, and then dredge them lightly in the seasoned flour mixture.
In a heavy, ovenproof skillet, large enough to hold all of the chicken pieces, heat the olive oil, and then brown the chicken well on all sides over medium heat. (Be careful not to burn the oil by using too hot of heat.)
Once all of the pieces are well browned, remove them to a plate.
Pour out the left over oil in the pan, leaving just a tablespoon or two with the browned bits at the bottom.
Add the onion and cook until soft, and then add the garlic.
As soon as the garlic begins to sizzle, add the wine, and stir the browned bits at the bottom while you reduce the wine by half over medium-high heat.
Add the chicken broth and bring to a boil.
Break up the rosemary into pieces, and add it to the sauce.
Return the chicken pieces to the skillet, and spoon the sauce over top.
Bake the chicken until done, about 20 minutes.
Remove the chicken to a warmed platter, and bring the remaining sauce to a boil.
Add the lemon juice and season with salt and pepper.
Mix the tablespoon of flour with 1 tablespoon of softened butter.
Add the remaining butter to the sauce in the skillet, and mix well.
Remove the rosemary pieces from the sauce.
If the sauce is thin, stir in a little of the flour and butter mixture, whisking continuously to prevent lumps.
Once the sauce has thickened, add the chopped parsley, and pour the sauce over the chicken on the platter.
Serve immediately.
December 13th
Saint Lucy of Syracuse
Rich, young Christian of Greek ancestry. Raised in a pious family, she vowed her life to Christ. Her Roman father died when she was young. Her mother, Eutychia, arranged a marriage for her. For three years she managed to keep the marriage on hold. To change the mother‘s mind about the girl‘s new faith, Lucy prayed at the tomb of Saint Agatha, and her mother‘s long hemorrhagic illness was cured. Her mother agreed with Lucy’s desire to live for God, and Lucy became known as a patron of those with maladies like her mother‘s.
Her rejected pagan bridegroom, Paschasius, denounced Lucy as a Christian to the governor of Sicily. The governor sentenced her to forced prostitution, but when guards went to fetch her, they could not move her even when they hitched her to a team of oxen. The governor ordered her killed instead. After torture that included having her eyes torn out, she was surrounded by bundles of wood that were set afire; they went out. She prophesied against her persecutors and was executed by being stabbed to death with a dagger. Her name is listed in the prayer “Nobis quoque peccatoribus” in the Canon of the Mass.
Here is a recipe for Occhi di Santa Lucia (Eyes of Saint Lucy) to honor her sacrifice:
INGREDIENTS
2 pounds all purpose flour
1 1/2 cups dry white wine
3/4 cup olive oil
For the Icing:
1 pound confectioners sugar
3/4 cup water
INSTRUCTIONS
In a Stand Mixer bowl, add the olive oil and the wine and mix the two.
Add the flour and continue to mix until the flour and the liquids are completely amalgamated and the dough is firm. Work it for about 15 mins.
Move the dough to a working table. Cut a small piece and by hand roll it into a thin long strip about 1/4 thick.
Cut the strip into sections about 1" long and connect the two ends by pressing them together with your fingers.
Make all your Tarallini and place them on a baking sheet. Bake them for 30 mins. at 375F.
After you have baked all your Tarallini, make your icing by melting the water and sugar in a pot over the stove, stir and let the water boil. Once the water boils, continue stirring and, once you stop stirring and the bubbles do not disappear from the surface (about 5 minutes), the icing is ready.
Put 5 spoons of liquid in a steel bowl, add a handful of Tarallini at the time and tumble them with a wooden spoon several times until they get coated with the icing.
Pour the Tarallini on a wood board. Repeat the process for the remaining Tarallini and pour them on top of the other Tarallini. Leave them to dry for several hours until the icing is completely dry and turns white.
December 14th
Saint Yusuf Jura Kassab al-Hardini
Educated by the monks of San Antonio Aban. Lebanese Maronite monk in Batrun, Lebanon in 1828, taking the name Father Nimatullah. Worked as a bookbinder of religious works for his house. Spiritual director and novice master in his house, and chosen to be part of the General Council of the Maronite Order. Know for the zeal of his faith, his devotion to Christ and Mary, and his deep prayer life.
Here is a recipe for Lebanese Pita to commemorate his life:
INGREDIENTS
3 cups all-purpose flour, plus more for dusting
1/4 ounce (7g) package active dry yeast
1 1/4 teaspoons kosher salt
1 teaspoon granulated sugar
1 1/2 cups lukewarm water
Olive oil, for drizzling
INSTRUCTIONS
Sift the flour, yeast, salt, and sugar together. Make a well in the middle of the dry mixture. Pour in the lukewarm water. Mix by hand on a floured work surface until the dough comes together. Then knead the dough for 10 to 15 minutes until smooth and the dough bounces back when you push into it.
Drizzle the dough with olive oil and place in a warm spot covered with a damp towel. Let rise until the dough doubles in size; depending on the temperature, it could take 30 minutes to 1 1/2 hours.
Preheat the oven to 500 degrees F and lay a baking tray in the oven to heat.
Once the dough has doubled in size, cut the dough into 10 to 12 pieces. Roll each piece into a ball and then flatten each using a rolling pin. Use flour on the work surface so that it doesn't stick.
Place 3 to 4 flattened pita on the hot tray and close the oven door immediately.
Bake until puffed up, about 5 minutes.
Remove from the oven and serve immediately.
December 15th
Blessed Victoria Strata
Happily married to Angelo Strata from age seventeen to twenty-six. Mother of six. Widowed at age 25, Victoria wanted to marry again because of her children, but a vision of the Virgin Mary convinced her to begin a single life of motherhood, chastity, prayer, and charity to the poor. When her children were grown, she and ten like-minded friends took vows of religion in, and used a grant from a rich friend to found their first house. The group formed the beginnings of the Blue Annonciades or Blue Nuns which soon had houses scattered through Italy and France. Victoria served the rest of her life as the congregation’s first superior.
Here is a recipe for Sausage Strata to honor her life:
INGREDIENTS
1 pound pork sausage
6 (1 ounce) slices bread, cubed
2 cups shredded Cheddar cheese
6 eggs
2 cups milk
1 teaspoon salt 1 teaspoon ground dry mustard Add all ingredients to list
INSTRUCTION
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7x11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.
Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
December 16th
Blessed Filip Siphong Onphithakt
Layman in the archdiocese of Thare and Nonseng, Thailand. Catechist in Songkhon in 1926. Married to Marie Thong in 1931. Father of five. When the parish priest was exiled during the persecution in Thailand, Filip took over the leadership of the Christian community. He also protested the police harassment of Catholics; he was ordered to report to police headquarters in Mukdahan. On the way, he was ambushed, tortured, and murdered. One of the Seven Martyrs of Thailand.
Here is a recipe for Phil’s Fragrant Thai Prawn Broth to honor his life:
INGREDIENTS
2 tbsp any oil
2 medium shallots finely sliced
2 cloves of garlic, chopped finely
1 heaped tbsp fresh ginger finely chopped
Broccoli stalks cut the stalk into ¼ cm cubes
150g finely sliced mange tout
300-400mls boiling water, roughly
1 x 10g chicken stock cube, crumbled
1 tbsp tamarind paste
1 large head of broccoli, cut into very small florets, just cooked
75g baby spinach leaves
250g freshwater prawn meat, free of shell (cut in half)
200g boiled potato, cooled and cut into 1cm cubes, optional
2 tbsp cornflour, tapioca starch or arrowroot
4 tbsp cold water
2 tbsp fresh coriander, chopped
2 tbsp fresh Thai basil, chopped
Juice 2 limes
Salt
Pepper
Sugar
Basmati rice to serve (microwave is fine)
INGREDIENTS
Heat the oil in a large sauté pan.
Add the shallots, garlic, ginger broccoli stalks, and mange tout.
Cook for 2 minutes over a high heat.
Add the water, stock cube and tamarind juice and bring to the boil cook for 1 minute.
Add the cooked broccoli, spinach, and prawn (and potatoes if using) and cook until the prawns are just cooked.
Mix the starch and water together and spoon into the stew and stir until nicely thickened, but not too much.
Remove the pan from the heat stir in the coriander, basil, and lime juice, then season with salt, pepper, and a little sugar.
Serve with steamed basmati rice.
December 17th
Saint Olympiad of Constantinople
Friend of Saint Gregory of Nyssa and Gregory the Theologian. Married to the Prefect of Constantinople. Widowed after 20 months of marriage, she turned down further offers of marriage. Deaconess. Used her fortune to found a hospital and orphanage, and to support the women‘s religious congregation that worked in them, and with whom she lived. Spiritual student of Saint John Chrysostom; she supported him while he was in exile, and some of their correspondence has survived. Advisor to Nectriae, Patriarch of Constantinople.
Here is a recipe for Deacon Mashed Potato Cakes to honor her deaconate:
INGREDIENTS
1 cup margarine, softened
2 cups sugar
2 eggs
1 teaspoon vanilla
1 cup cold, leftover mashed potatoes
2 cups flour
1 /4 cup cocoa
1 teaspoon baking soda
1 cup milk
INSTRUCTIONS
Cream together margarine and sugar.
Add eggs, one at a time. Blend in vanilla and potatoes.
Combine flour, cocoa, and soda.
Add to creamed mixture alternately with the milk.
Pour into a greased 13 X 9 X 2 inch pan.
Bake at 350 for 35-40 minutes or until done.
December 18th
Saint Winebald of Heidenheim
Missionary to Germany with Saint Boniface. Ordained in 739. Worked in Thuringia, Bavaria, and Mainz. Founded a monastery at Heidenheim, and served as its first abbot.
Here is a recipe for Huevos de Albañil: Brick Layer Eggs to celebrate his patronage of construction workers:
INGREDIENTS
Salsa Ingredients:
6 tomatillos (12 if small)
7 puya chiles
1 clove of garlic
2 teaspoons salt
Ingredients:
4 eggs
2 cups salsa roja
1/4 onion, chopped
4 tablespoons corn oil
1 teaspoon salt
Tortillas
Queso fresco (to taste)
INSTRUCTIONS
- Remove husks from tomatillos and wash to get rid of sticky film.
- Boil about 1 quart of water, add tomatillos, and dried chiles.
- Once tomatillos are cooked through (7-10mins) remove from heat. Chiles will be hydrated enough by this time also.
- Place the chiles and tomatillos in the blender, add salt and garlic. Blend until smoothy by do not liquify. (keep in blender)
- In a deep pan, add 2 tablespoons of corn oil and the salsa that we just made. Turn the heat to medium and stir until it’s all incorporated; about 5 minutes.
- In a bowl, crack your eggs, add the chopped onion, salt, and whisk lightly with a fork.
- In a different pan, add 2 tablespoons of corn oil and bring to medium heat.
- Carefully, add a spoon full of egg the mix into the oil. Let it cook for approximately 30 seconds until the egg gets fluffy and a little golden. Flip and cook on the other side.
- Remove egg from the pan and place on a paper napkin to remove any excess oil.
- Lastly, add the cooked egg into the salsa and cook for about 1 minute. Just to add the flavor of the salsa to the egg.
December 19th
Blessed William of Fenoli
Hermit in the Torre Mondovi region. Carthusian lay-brother at the Charterhouse of Casularum, Lombardy, Italy where he managed the house’s external affairs. He was wholly un-learned in theology, philosophy, or the ways of the world aside from his assigned duties, but in spiritual life and good works, he was considered a saint in life.
One day when coming in from the fields, William was attacked by thieves, and defended himself by tearing the leg off his donkey and using it as a club to drive off the attackers; afterward he re-attached the leg, and the pair continued home.
Here is a recipe for Donkey Sauce to celebrate his life:
INGREDIENTS
1 cup prepared mayonnaise
¼ cup roasted garlic
1 teaspoon regular yellow mustard
4 dashes Worcestershire sauce
¼ teaspoon kosher salt
4 pinches ground black pepper
INSTRUCTIONS
Mix the mayonnaise, roasted garlic, mustard, Worcestershire, salt, and pepper together until smooth.
December 20th
Blessed Michal Piaszczynski
Priest in the diocese of Lomza, Poland. Teacher and spiritual director at the Lomza seminary. As he was a Pole, Catholic priest, and a man who was friendly with and sympathetic to Jews, he was imprisoned and murdered by Nazis. Martyr.
Here is a recipe for Podlaskie Pierogi Z Ziemniakami to honor his life:
INGREDIENTS
1/2 kg of flour
1 egg (not necessarily)
spoon of oil
1 glass of water
a large pinch of salt
stuffing:
1 kg of potatoes
2 large onions
salt pepper
possibly favorite herbs, e.g. rosemary, thyme
some fat to fry
INSTRUCTIONS
1. Potatoes and onions, rub it onto potato pancakes. Add spices (pepper, salt, possibly rosemary, thyme). The whole should be fry all the time while stirring so that the potatoes lost the taste of the raw material and took on a slightly gray color and a lot of glassiness, but they were not completely fried. (the mass should be quite dense, sticky) Let it cool.
We knead the dough for dumplings. We prepare on rectangles, on which surfaces we put potato stuffing. To make it easier to spread sticky stuffing around the dough, you can dip the spoon into cold water. We prepare the prepared rectangles with stuffing like a roulade or poppyseed, gluing the edges. We cook dumplings and when they come out onto the surface, remove and cut into rings about 1.5 - 2 cm.
Dumplings can also be made in the traditional form of a crescent.
Served hot with glazed onions or greaves. They taste best fried in a pan.
December 21st
Saint André Tran An Dung
Priest in the apostolic vicariate of West Tonkin. Worked in the missions with the priests of the Foreign Mission Society of Paris. Imprisoned and repeatedly tortured in the persecutions of Minh-Meng. Died with Saint Peter Thi. One of the Martyrs of Vietnam.
Here is a recipe for Tonkin Beef Soup to honor his sacrifice:
INGREDIENTS
½ lb Boston cut beef
4 cup Beef broth
1 tsp Sichuan pepper
1 tbsp Fresh ginger
4 unit Star anise
1/2 lb Flat rice noodles
2 clove Garlic
8 unit Shiitake
1 teaspoon Soy sauce
1 teaspoon Fish sauce
Garnishes
1 Lime
3 tbsp Sprouted soybeans
4 sprig Fresh cilantro
4 sprig Thai basil
4 unit Green onion
INSTRUCTIONS
Place in each soup plate: a few shiitake mushroom slices, rice noodles, sliced beef, green onions, and cilantro.
Pour the boiling beef broth on top in order to cook the meat a bit.
Serve with a lime wedge, bean sprouts, and Thai basil.
Rice noodles preparation
In a large volume of simmering salted water cook the rice noodles according to packaging instructions.
Drain, rinse and keep warm.
Beef broth preparation
In the Rock One Pot stock pot, by Starfrit, bring the beef broth to a boil.
Add the star anise, Sichuan pepper, minced garlic, soy sauce, nuoc mam sauce, and ginger.
Let steep for 15 minutes over low heat then strain. Keep warm.
Setting up
Slice the beef very thinly.
Slice the green onions.
Grate the ginger.
Thinly slice the shiitake mushrooms.
Cut the lime into wedges.
Take off the leaves from coriander sprigs.
December 22nd
Saint Frances Xavier Cabrini
One of thirteen children raised on a farm. She received a convent education and training as a teacher. She tried to join the order at age 18, but poor health prevented her from taking the veil. A priest asked her to teach at a girl‘s school, the House of Providence Orphanage in Cadagono, Italy, which she did for six years. She took religious vows in 1877 and acquitted herself so well at her work that when the orphanage closed in 1880, her bishop asked her to found the Missionary Sisters of the Sacred Heart to care for poor children in schools and hospitals. Pope Leo XIII then sent her to the United States to carry on this mission.
She and six Sisters arrived in New York in 1889. They worked among immigrants, especially Italians. Mother Cabrini founded 67 institutions, including schools, hospitals, and orphanages in the United States, Europe and South America. Like many of the people she worked with, Mother became a United States citizen during her life, and after her death, she was the first US citizen to be canonized.
Here is a recipe for New World Chili to celebrate her courage:
INGREDIENTS
1 pound turkey breast tenderloin, cut into 1-inch pieces
1 28oz can diced tomatoes
1 15oz can black beans, rinsed and drained
1 8oz can tomato sauce
1 cup peeled, seeded and cubed butternut squash or pumpkin
1medium onion, chopped
1/2 cup chicken broth
1/2 cup frozen whole kernel corn
1/2 cup dried cranberries
1 fresh jalapeno pepper, seeded and finely chopped
1 tablespoon chili powder
1 clove garlic, minced
Chicken broth
2 cups shredded fresh spinach
4 ounces Monterey Jack cheese with jalapeno peppers, shredded (1 cup)
INSTRUCTIONS
In a 5-quart slow cooker combine turkey, undrained tomatoes, beans, tomato sauce, squash, onion, the 1/2 cup chicken broth, corn, cranberries, jalapeno pepper, chili powder, and garlic.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
If desired, stir in additional broth to reach desired consistency. Stir in spinach just before serving.
Sprinkle each serving with cheese. Makes 6 servings.
December 23rd
Saint Nicolas Factor-Estana
Son of a tailor. Joined the Franciscans and became a well-known, highly admired, and sought after itinerant preacher throughout the region of Valencia, Spain. Mystic and visionary. Legend says that when he was in an ecstasy he would become over-heated and had to be dunked in water which would boil.
Here is a recipe for Boiled Chicken to celebrate his life:
INGREDIENTS
2 onions, cut into quarters
3 cloves
1 leeks, cut into large chunks
2 carrots, cut in half
2 stalks celery, cut in half
1 chicken, whole
2 bay leaf
12 cups water, 5-6 cm above the chicken
1/2 tsp peppercorns
3/4 tsp salt
cheesecloth
INGREDIENTS
Prepare the vegetables. Cut the onions into quarters and stick the cloves into one of the quarters. Cut the leek into large chunks. Cut the carrots and celery stalks in half.
Place the vegetables, bay leaves, and whole chicken (without the giblets!) into a pot. Add cold water to cover (5-6 cm above the chicken).
Add peppercorns and salt (not too much, you can always add more later on).
Bring to a boil. Reduce to a very gentle simmer: liquid should just bubble up to the surface. Cook, uncovered, for 1 hour. A skin will form on the surface of the liquid; skim this off with a slotted or a regular spoon and discard.
Remove the chicken and pick off the meat.
Reserve the chicken meat in a tight container, covered with some of the broth. Let cool down a few minutes then put the container in the refrigerator.
Adjust the seasoning of the broth and return the carcass to the pot. Simmer uncovered another ½ h, turn off the heat and when the broth is cool enough to work with, strain it through a sieve or a colander lined with cheesecloth, discarding the carcass, herbs, and vegetables.
Transfer to airtight containers and refrigerate. Leave any remaining fat in the broth as a protective cover. You can skim this off when you use the broth.
The basic recipe using one chicken yields about 1 liter (4 cups) of meat and 2 liters (8 cups) of broth.
December 24th
Eve the Matriarch
First woman. Married to Adam. Mother of Cain, Abel, and Seth.
Here is a recipe for Pioneer Woman’s Donuts to recognize her Primal Motherhood:
INGREDIENTS
For the Donuts:
1-1/8 cup whole milk, warm
1/4 cup sugar
2-1/4 teaspoons (one package) Instant Or Active Dry Yeast
2 whole large eggs, lightly beaten
1 and 1/4 stick unsalted butter (10 tablespoons), melted
4 cups all-purpose flour
1/2 teaspoon salt
Shortening/oil for frying
Glaze for hot yeast donuts:
4 tablespoons salted butter, melted
1 teaspoon vanilla
3 cups powdered sugar
Enough milk to make a thin icing (about 1/2 cup)
INSTRUCTIONS
To make the dough: warm the milk until it is getting nice and warm when you dip your finger in it (about 105 degrees). Add the milk to a mixing bowl or the bowl of your stand mixer. Add the sugar and stir to dissolve. Add the yeast and stir to combine. Let the yeast rest for 5 minutes.
Add the beaten eggs and melted butter to the bowl and stir to combine.
While the mixer is running slowly, add the flour and salt and mix until the dough comes together. Mix for a whole five minutes to work the dough well. Turn off the bowl and let the dough sit in the bowl of the mixer for 10 minutes.
After the rest period turn the dough out into a lightly oiled bowl, cover the bowl with plastic wrap and refrigerate the dough for at least 8 hours up to overnight.
To form the donuts: Remove the dough from the fridge and roll it out on a lightly floured surface until it is 1/2 to 1/3 of an inch thick. Use a three-inch donut cutter to cut out the donuts.
Place the cut donuts and holes on a lightly greased baking sheet.
Repeat with the remaining dough.
Cover the donuts and let them rise until doubled in size, about one hour. The donuts will be very puffy and airy looking.
To fry the donuts: Heat a few inches of oil or shortening in a large cast iron skillet or fryer over medium heat until the oil reaches 365 to 375 degrees (use a thermometer!). Carefully add the donuts to the hot oil and fry until golden brown, about 1 1/2 minutes per side. The donut holes will only take about 30 seconds per side.
Use a slotted spoon to remove the donuts from the hot oil and place them on a paper towel lined baking sheet to remove extra grease. Let them cool slightly. Dip the hot donuts in the glaze and enjoy right away.
For the Glaze: Just combine all the ingredients in a medium bowl and mix until smooth. Add just enough milk to make thin icing. Once the donuts are dipped halfway in the icing take them out, turn them icing side up, and place them on a cooling rack set inside a baking sheet (to catch the drips).
December 25th
Also the feast of Saint Anastasia of Sirmium
Daughter of Saint Fausta of Sirmium. Matron of a noble Roman family. Married to a pagan. Spiritual student of Saint Chrysogonus. Martyred in the persecutions of Diocletian.
Here is a recipe for Chicken Anastasia to remember her life:
INGREDIENTS
4 boneless chicken breast halves
1⁄2 cup flour
1 teaspoon paprika
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
1 egg
1⁄4 cup milk
2 tablespoons butter
2 tablespoons vegetable oil
2 medium cooking apples, peeled, cored and sliced
2 tablespoons butter
4 ounces swiss cheese, shredded
SAUCE
8 ounces fresh mushrooms, cleaned and sliced
1 small onion, diced
1 garlic clove, crushed
1⁄4 cup butter
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
1 tablespoon flour
1 cup sour cream
INSTRUCTIONS
Beat with the egg with the milk. Combine flour and seasonings.
Dredge the chicken breasts in the seasoned flour, then dip in the egg mixture, then again in flour.
Combine the butter and vegetable oil in a saute pan. Heat, then cook coated chicken breasts until golden brown and the
chicken is cooked through. Place chicken breasts in a single layer in a pan or cookie sheet.
Saute the apples in the butter until tender but not mushy. Arrange the apple slices on top of the chicken breasts.
For the sauce, saute the onions, garlic, and mushrooms in the butter until tender (about 10 minutes). Sprinkle the flour, salt, and pepper over the vegetable and saute until the flour has absorbed the fat. Add the sour cream and stir until the sauce is thick and creamy.
Cover the apple topped chicken pieces with sauce and sprinkle with the Swiss cheese.
Bake at 350 degrees for 30 minutes.
December 26th
Saint Steven the Martyr
First Christian martyr. Deacon. Preacher. All we know of him is related in the Acts of the Apostles. While preaching the Gospel in the streets, angry Jews who believed his message to be blasphemy dragged him outside the city and stoned him to death. In the crowd, on the side of the mob, was a man who would later be known as Saint Paul the Apostle.
Here is a recipe for Pine Smoked Chicken for the “Feast of Steven”:
INSTRUCTIONS
1/2 cup dry white wine
1/4 cup Spanish Sherry wine vinegar
6 large garlic cloves, minced
1 tablespoon packed dark brown sugar
1 teaspoon liquid smoke
Salt and freshly ground pepper
3-1/2-pound chicken, cut into 8 pieces
4 to 5 fresh, green pine boughs
Garnish
1 to 2 pine boughs
INSTRUCTIONS
1. Combine the wine, vinegar, garlic, sugar, and liquid smoke with salt and pepper in a shallow dish. Pour one third of it into a storage container and reserve. Add the chicken to the remaining marinade in the dish, turning the pieces to coat them. Cover and refrigerate for 4 to 6 hours.
2. Preheat the oven to 350ºF. Drain the marinade into a small bowl. Pat the chicken dry and spread out the pieces in a shallow roasting pan. Roast for 30 minutes, basting often with the marinade. You want the breast to read 165ºF on an instant-reading thermometer. Take the chicken from the oven, and either set it aside while you ready the grill or refrigerate it for up to 24 hours.
3. Heat coals in an outdoor grill until they're covered in grey ash, or heat up a gas grill to medium-high. Spread the coals out. Add the pine boughs, and set the rack in place. If the boughs begin to flame, cover with the grill lid and let them die before adding the chicken. (You need smoke but not flames.)
4. Take advantage of the smoking boughs by quickly putting the chicken on the grill. Cover and cook, turning and basting occasionally with the marinade you set aside. The chicken should brown and crisp and come to an internal temperature of 170ºF. This takes 10 to 15 minutes. Pile the chicken on a platter, garnish with pine boughs and serve hot or warm.
December 27th
Blessed Sára Salkaházi
Elementary school teacher for a year, but gave it up to work as a bookbinder. She was active in the Hungarian literary world. Journalist. Member of the leadership of the National Christian Socialist Party of Czechoslovakia, and editor of the Party newspaper.
Sara was engaged to be married but broke it off when she realized a call to a different life. Joined the Sisters of Social Service in 1929, making her vows in 1930. Worked at the Catholic Charities Office in Kosice, Slovakia. Supervised charity efforts, taught religion, lectured, continued to write, and she organized groups of lay women to help with the Church‘s social work. Organized a national Catholic Women’s Association. Sara worked herself to complete exhaustion; seeing this, her supervisors refused to allow her to take her final vows in the Sisters. However, Sara lived the rest of her life with self-imposed restrictions as though she had taken vows.
In 1941 she was assigned to be national director of the Hungarian Catholic Working Women’s Movement and edited its magazine. Wrote against Nazism. She continued her social work with the poor and the displaced and started hostels to provide safe housing for working single women, and as a place to hide Jews and others being sought by the Nazis. Started vocational schools, leadership classes for working lay people, and retreat centers for them. On 27 December 1944 Nazis surround the Working Women’s Hostel, 4 Bokréta-Street, Budapest, looking for Jews. When Sára arrived, she immediately introduced herself as being in charge of the house. She and five others were taken by the Nazis to the Danube, stripped naked, and murdered; the Sisters saved more than 1,000 people.
Here is a recipe for Savory Danube Bread to honor her sacrifice:
INGREDIENTS
2 cups all-purpose flour
1 5/6 cups strong flour
2 eggs
5 7/11 tablespoons butter
2/3 cup milk
1 1/4 tablespoons yeast (brewer’s)
6/11 tablespoon fine salt
1 tablespoon sugar
INSTRUCTIONS
Knead 400 grams of the flour with 2 eggs and half of the milk. Do not overwork the dough. Let it rest for 30 minutes; this step is necessary to activate the gluten.
In the meantime, prepare the starter with 100 grams of flour, 60 grams of water, yeast, and sugar. Combine the ingredients and let the mixture rise for 40 minutes.
Add the butter gradually to the dough prepared earlier, alternating with the milk. Incorporate the yeast starter and knead for a few minutes, then add the salt dissolved in a tablespoon of warm water. Knead until the dough is smooth, elastic, and shiny. Let the dough rise for 2 hours at room temperature or for 6 hours in the refrigerator at a temperature of 5C.
Without kneading the dough, break off pieces the size of an apricot and fill them to your liking.
Place these balls of dough in a 26 centimeter baking pan lined with wax paper, 1/2 centimeter apart. Let the dough rise for approximately 3 hours, brush with beaten egg and bake at 170C for 25 minutes.
Remove the pan from the oven and serve warm.
December 28th
Blessed Otto of Heidelberg
Brother of Blessed Herman of Heidelberg. Benedictine monk and priest at the monastery of Niederaltaich, Bavaria (modern Germany). After his brother‘s death, Otto exercised his vocation from Herman‘s old cell.
Here is a recipe for Monastery Lentils to honor his life:
INGREDIENTS
1⁄4 cup olive oil
2 large onions, chopped
1 carrot, chopped
1⁄2 teaspoon dried thyme (or more)
1⁄2 teaspoon dried marjoram (or more)
3 cups beef stock (or vegetarian stock) or 3 cups chicken stock (or vegetarian stock)
1 cup dry lentils, washed and sorted
salt
1⁄4 cup chopped fresh parsley (optional)
1 lb canned tomato
1⁄4 cup dry sherry
grated parmesan cheese or cheddar cheese or swiss cheese, to top
INSTRUCTIONS
In a large pot, saute the carrot and onions 3-5 minutes in the olive oil.
Add and saute one minute more: thyme and marjoram.
Add the stock, lentils, salt, parsley, and tomatoes.
Bring to boil, then cover and reduce heat.
Let cook until lentils are tender (about 35-45 minutes).
Add the sherry and allow to cook for just a few minutes more.
Top with cheese to serve.
December 29th
Feast of King David
Son of Jesse, and a shepherd in his youth. Anointed by the prophet Samuel. During the war with the Philistines, David, relying on God, slew the giant Goliath and won the friendship of Jonathan, son of Saul; courtier. Married to Saul’s daughter Michol. Forced into exile for political reasons. Married to Abigail. When Saul and Jonathan fell in battle, David was chosen King of Judah and Israel; he reigned for 33 years. Founder of the Judean dynasty at Jerusalem. National hero as a youth, soldier, reformer, father, prophet, musician, poet, hymnist, writer, sinner, and penitent. See 1 and 2 Kings, 1 and 2 Samuel, 1 and 2 Chronicles.
Here is a recipe for brewing Toppling Goliath to honor his accomplishment:
Grain Bill
7 lbs - Pale Malt (2 Row) US (2.0 SRM)
3 lbs - Golden Promise (2.0 SRM)
Hop Schedule (66 IBU)
2.00 oz - Citra [12.00 %] - Mash 0.0 min
2.00 oz - Citra [12.00 %] - Boil 10.0 min
2.00 oz - Citra [12.00 %] - Boil 5.0 min
4.00 oz - Citra [12.00 %] - Steep/Whirlpool 5.0 m
4.50 oz- Citra [12.00 %] - Dry Hop 5.0 Days
Yeast
White Labs California Ale Yeast (WLP001) or Safale US-56
Mash/Sparge/Boil
Mash at 150° to 152° for 60 min.
Sparge as usual
Boil for 60 minutes
Cool and ferment at 66° to 68°
Lagniappe: The First Sunday after Christmas
The Feast of the Holy Family.
Here is a recipe for Three Bean Beer Chicken to honor their relationship:
INGREDIENTS
1 2-to 3-pound chicken, cut up into 10 pieces
3 tablespoons Old Bay seasoning
3 tablespoons unsalted butter
1 large onion, finely chopped
6 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 (28-ounce) can diced San Marzano tomatoes
1 (12-ounce) bottle of LAGER BEER
1 (12-ounce) bottle of LAGER BEER
2 cups chicken stock
1 (15-ounce) can black beans, drained
1 (15-ounce) can cannellini beans, drained
1 (15-ounce) can CHICKPEAS, drained
Garnish: 1 tablespoon chopped PARSLEY
INSTRUCTIONS
Preheat oven to 375˚F.
Pat chicken dry, then toss in a bowl with Old Bay seasoning. Roast on a rimmed baking sheet, lined with foil, in the oven for 15 minutes.
STOP! CLEAN BOWL.
Meanwhile, in a large Dutch oven or skillet, melt butter over medium heat. Sauté the onion and garlic together for about 3 to 4 minutes. Season with salt and pepper.
Remove chicken from the oven and set aside.
Add the tomatoes and chicken to the Dutch oven (or skillet) and stir until well coated. Add
the beer and bring to a boil. Continue to cook for about 3 to 5 minutes. Add chicken stock and all beans.
Cook for about 3 to 4 minutes longer until meat registers 165 degrees on a meat thermometer. Serve in large bowls. Sprinkle with fresh chopped parsley.
December 30th
Saint Egwin of Worcester
Benedictine monk, Bishop of Worcester. There was a need in his diocese for some reform, but Egwin let it get out of hand, and he was charged with being too severe with his priests. To answer the charges, give everyone a chance to cool off, and show his repentance for any harm done, he made a penitential pilgrimage to Rome. Legend says that he locked his feet in shackles and threw the key into the River Avon; when he arrived in Rome the key was miraculously found in the belly of a fish he bought in the market.
Here is a recipe for Coconut Crusted Fish with Key Lime Sauce to recognize his life:
INGREDIENTS
For sauce
1 1/2 TBSP fresh lime juice
2/3 cup mayonnaise
1 TBSP honey
2 tsp Dijon mustard
1 tsp finely grated peeled fresh ginger
1/4 tsp salt
1/8 tsp ground cayenne pepper
1 tsp fresh lime zest
For fish
4 cups sweetened flaked coconut (10 oz)
1 cup self-rising flour
3/4 cup beer
1/2 tsp salt
1 tsp cayenne
1 large egg
Oil for frying
2 lbs fresh fish filets (mahi mahi or other mild fish)
INSTRUCTIONS
Whisk together the sauce ingredients, cover, and chill until ready to serve.
Place coconut in a pie pan. In a medium bowl, whisk the flour, beer, salt, cayenne, and egg until smooth.
In your fryer or a medium pan, heat the oil over medium high heat or until 350°F on a thermometer.
Coat the fish. First, dip it in the beer and flour mixture, allow excess batter to drip off; then dredge in the coconut—cover it completely and press it on gently to help it stick.
Fry until golden brown, about 4 minutes (depending on the size of your fillets).
Skim any loose coconut from your oil and continue frying until all fish is cooked.
Serve with sauce.
December 31st
Saint Columba of Sens
Born to the Spanish nobility. At age 16 she and other Christians fled Spain for Gaul (modern France) to escape the persecutions of Emperor Aurelian. They were located, however, and imprisoned. While Columba was in prison, one of the jailers tried to rape her; a bear that was being used at a nearby amphitheater attacked the guard and rescued her. However, she and the rest of the group were later martyred in the ongoing persecutions of Aurelian.
Here is a recipe for Almond Bear Claws to celebrate her life:
INGREDIENTS
1-1/2 cups cold butter, cut into 1/2-inch pieces
5 cups all-purpose flour, divided
1 package (1/4 ounce) active dry yeast
1-1/4 cups half-and-half cream
1/4 cup granulated sugar
1/4 teaspoon salt
2 large eggs, divided use
1 large egg white
3/4 cup confectioners' sugar
1/2 cup almond paste, cubed
1 tablespoon water
Coarse or granulated sugar
Sliced almonds
INSTRUCTIONS
In a bowl, toss butter with 3 cups flour until well coated; refrigerate. In a large bowl, combine yeast and the remaining flour.
In a saucepan, heat cream, sugar and salt to 120°-130°. Add to yeast mixture with 1 egg. Beat until smooth. Stir in butter mixture just until moistened.
Place dough onto a well-floured surface; roll into a 21x12-in. rectangle. Starting at a short side, fold dough in thirds, forming a 12x7-in. rectangle. Give the dough a quarter turn; roll into a 21x12-in. rectangle. Fold into thirds, starting with a short side.
Repeat, flouring surface as needed. (Do not chill dough between each rolling and folding.) Cover and chill for 4 to 24 hours or until firm.
For the filling, in a bowl, beat egg white until foamy. Gradually add confectioners' sugar and almond paste; beat until smooth. Cut dough in half widthwise. Roll each portion into a 12-in. square; cut each square into three 12x4-in. strips.
Spread about 2 tablespoons filling down the center of each strip. Fold long edges together over filling; seal edges and ends. Cut into three pieces.
Place on parchment paper-lined baking sheets with the folded edge facing away from you. With scissors, cut strips four times to within 1/2 in. of folded edge; separate slightly. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 1 hour.
Lightly beat water and remaining egg; brush over dough. Sprinkle with sugar and almonds. Bake at 375° for 15 minutes or until golden brown.
Remove from pans to wire racks to cool.
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