January - 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
January
January 1st
Saint Zygmunt Goazdowski
Roman Catholic in an area predominantly Greek Catholic. Suffered from respiratory problems all his life. Senior priest of the parish of Saint Nicholas in Lviv. Organized The Affordable Public House and The House for Workers, shelters for the poor, hungry, and homeless. Built a dormitory for poor students of a teacher‘s college so they could concentrate on study. Founded The House of the Child Jesus, a shelter for abandoned children and single mothers and their children. Founded a convent for the Sisters of Mercy of Saint Josephso so the sisters could help with these organizations; their mission was to work in boarding schools and to care for the aged and sick. Wrote catechisms and other educational works.
Here is a recipe for Lviv Borsht to celebrate his life
INGREDIENTS
Beef bones1 kg
Beetroot 4 pieces
Potatoes 6 pieces
Onions 1 pieces
Root parsley 1 pieces
Carrot 1 pieces
Dairy butter 2 tbsp
Tomato paste 2 tbsp
Sugar 1 tsp
Table vinegar 2 tbsp
Smetana (sour cream) 4 tbsp
Sausages 200 g
Ground black pepper to taste
Salt to taste
Bay leaf to taste
Parsley to taste
INSTRUCTIONS
Rinse and cook chopped meat bones. Strain the meat broth.
Rinse the beetroot well. Cook, it unpeeled with a little vinegar until ready. Then peel the beetroot, shred it and braise with tomato paste for several minutes. If necessary, add the broth.
Put the diced potatoes into the boiling broth. Bring it to the boil. Add the prepared beetroot, browned and shredded carrot, parsley, and onion. Season it with salt, pepper, bay leaf, sugar, and cook until ready.
Put the slightly fried sausages previously cut into little pieces in the almost ready borsht.
The borsht is served with sour cream and drizzled with chopped parsley.
January 2nd
Saint Macarius the Younger
Successful merchant in fruits, candies, and pastries in Alexandria, Egypt. Converting to Christianity, Macarius gave up his business to become a monk and hermit in the Thebaid, Upper Egypt. For a while, he lived near and was a friend of Saint Anthony the Abbot. Macarius was a poet, healer, and friend to wild animals. He was exiled by heretic Arians with Saint Macarius the Elder and other monks to an island in the Nile because of his orthodoxy, but he was later allowed to return. In later life, he traveled to Lower Egypt, and was ordained, and lived in a desert cell with other monks.
Here is a recipe for Puffed Pastry Pinwheels with Candied Fruit to honor his life:
INGREDIENTS
1/2 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
Additional sugar
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
1/4 cup unsalted butter, melted
2 cups chopped mixed candied fruit (such as glacéed pineapple, cherries, orange peel, and sweetened dried cranberries)
1 egg, beaten to blend
INSTRUCTIONS
Mix the first 5 ingredients in a small bowl. Sprinkle the work surface generously with additional sugar; place 1 puff pastry sheet on the sugared surface.
Cut sheet in half, forming two 9 1/2x4 1/2-inch rectangles. Brush each rectangle generously with some melted butter, leaving 1-inch plain border along 1 long side of each.
Sprinkle the buttered part of each rectangle with 1 1/2 tablespoons of spiced sugar. Scatter 1/2 cup candied fruit over spiced sugar on each. Brush the border of each with the egg.
Starting at the long side opposite the glazed border, tightly roll up each rectangle, pressing firmly to seal long edges. Wrap each log separately in plastic.
Repeat with remaining pastry sheet, butter, spiced sugar, candied fruit, and egg to create 2 more logs. Chill logs until firm, at least 3 hours and up to 1 day.
Position 1 rack in the center and a second rack in the top third of the oven and preheat to 400°F. Line 2 baking sheets with parchment paper.
Using a serrated knife, cut 2 logs into 1/2-inch-thick rounds (keep remaining 2 logs chilled).
Arrange rounds on prepared sheets, spacing 1 inch apart. Bake for 12 minutes, then reverse the position of the sheets and bake until cookies are golden brown, about 12 minutes longer.
Cool cookies on sheets on racks for 5 minutes.
Using a spatula, transfer cookies to racks, bottom side up.
Cool completely. Repeat slicing and baking with the remaining 2 logs.
January 3rd
Saint Kuriakose Elias Chavara
Studied with a Hindu teacher until age 10, and learned a variety of languages and regional dialects. Entered the seminary, was ordained, and Co-founded the Congregation of the Carmelites of Mary Immaculate. The main work of the Congregation is education aiming at the intellectual, social, economic, moral, and spiritual advancement of people, especially women and children. Defended ecclesial unity which was threatened by schism by the consecration of Nestorian bishops in his area. Worked to renew the faith in Malabar. Co-founder of the Congregation of the Sisters of the Mother of Carmel. Known as a man of prayer with a devotion to the Eucharist and the Virgin Mary.
Here is a recipe for Malabar Biryani to celebrate his life:
INGREDIENTS
1 kg - basmati Rice
1 kg - Chicken
3 medium, sliced - Onion
2 medium, sliced -tomato
20 gms - Ginger
10 flakes - Garlic
2 tbsp, chopped - Mint leaves
1 to 1/2 tbsp, chopped - Coriander leaves
1/2 cup -Greek Yoghurt
6 nos - Green chilli
2 tsp - pepper powder
3/4 tsp - Turmeric powder
1 tbsp - Garam Masala powder
1tsp - fennel (saunf)
3 tbsp - Ghee
1/2 cup - refined oil
4 each (cinnamon, clove, cardamom) - spices
10 nos - cashews
10 nos - Raisins
INSTRUCTIONS
For Rice
Soak the basmati rice for 1/2 an hour.
Cook it adding a tsp of lime juice, salt, spices, and a tsp of ghee.
Drain it in a colander, keep it aside.
For Masala
Grind ginger, garlic, green chilly into a coarse paste.
In a heavy bottom kadai, pour oil and season fennel seeds.
Add sliced onion, saute for a few minutes.
Add the ground paste, after a few seconds add tomatoes, curd, and stir it becomes pulpy.
Add all powders, finally add chicken, mint leaves, coriander, salt, and cook for about 15 - 20 minutes.
Layering Biryani:
In a separate vessel, first put the gravy evenly, then rice.
Arrange it properly and finally add fried cashews, raisins.
Pour ghee on top and put in dum for 10 - 15 minutes, covering with a tight lid.
Serve hot.
January 4th
Saint Angela of Foligno
Born to a wealthy non-Christian family. She married young and was the mother of several children. Angela lived a wild, adulterous, and sacrilegious life for a while, but following a vision received in 1285, she had a conversion. After the death of her mother, husband, and children, she turned to God and penance. Franciscan tertiary, and led a group of other tertiaries. Noted for her charity, patience, and humility. Visionary, mystic, and mystical writer.
Here is a recipe for Mystic Pizza to honor her life:
INGREDIENTS
Dough:
2 teaspoons yeast
2 1⁄2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon olive oil
3⁄4 cup plus 3 tablespoons water
To finish the pizza:
2 tablespoons olive oil
salt
fresh ground black pepper
1 1⁄2 cups tomato sauce (or more if you're an extra-sauce fan) or 1 1⁄2 cups pizza sauce (or more if you're an extra-sauce fan)
1 -1 1⁄2 cup mozzarella cheese, grated
INSTRUCTIONS
Dough:
Place dough ingredients in the machine in the order recommended by its manufacturer.
Program for Dough, Basic Dough, or Manual, and press Start.
To finish the pizza:
When the dough cycle completes, transfer the dough to a floured work surface and let rest for 5 minutes.
Preheat the oven to 400°F.
Lightly dust a heavy baking sheet with cornmeal and set it aside.
Roll out the dough to an 11-inch circle.
Transfer the dough onto the baking sheet.
Brush the olive oil over the surface of the dough and then shake on salt and pepper.
Leaving a 1-inch border, spread the sauce over the surface of the dough and top the sauce with the mozzarella.
Bake the pizza for 20 minutes until the crust is a nice golden brown.
January 5th
Saint Grrlac of Valkenburg.
Born the nobility, he served as a soldier in the imperial German army. Led a wild and licentious life, part as a highwayman, until the death of his wife, after which he experienced a conversion. Did penance the rest of his life, first by caring for the sick in Jerusalem for seven years, then giving away his property, living as a hermit in a hollow tree near his own estate. Much slandered because of his early life and his austerities. Late in life, he developed a dispute with some local monks who wanted him to join their monastery. Friend of, and correspondent with Saint Hildegard of Bingen. Had a vision of Saint Gervase on 5 January 1170.
Here is a recipe for Van Vanlkenburg Hot Slaw to honor his conversion:
INGREDIENTS
2 medium heads green cabbage (about 5 pounds), cored and sliced 1⁄4" thick
Unsalted butter, for greasing
2 cups heavy cream
1 cup milk
2 tbsp. deli mustard
2 tsp. apple cider vinegar
1⁄4 tsp. paprika
6 eggs, lightly beaten
Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
Heat oven to 400°. Grease a 9” x 13” baking dish with butter; set aside. Spread cabbage onto a foil-lined baking sheet.
Bake, stirring occasionally until cabbage is wilted and starting to brown, about 40 minutes.
Transfer cabbage to a greased baking dish. Reduce oven temperature to 350°.
Whisk cream, milk, mustard, vinegar, paprika, eggs, salt, and pepper in a bowl; pour mixture over cabbage.
Bake in the oven until the custard is set and the top is browned, 35–40 minutes.
January 6th
Saints Balthasar, Casper and Melchior
The three kings / the Magi who came to recognize and adore the Christ Child.
Here is a recipe for Tres Leches Cake for Three Kings:
INGREDIENTS
1 box moist yellow cake mix
1 1/4 cups water
1 tablespoon vegetable oil
2 teaspoons vanilla
4 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup whole milk or evaporated milk
1 cup whipping cream
1 container Whipped fluffy white frosting
INSTRUCTIONS
Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour or spray bottom and sides of 13x9-inch pan.
In a large bowl, beat cake mix, water, oil, vanilla, and eggs with an electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into the pan.
Bake as directed on the box for a 13x9-inch pan. Let it stand for 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
In a large bowl, stir together sweetened condensed milk, whole milk, and whipping cream. Carefully pour evenly over the top of the cake. Cover; refrigerate for about 1 hour or until mixture is absorbed into cake.
Frost with frosting.
Store covered in refrigerator.
January 7th
Saint Lucian of Antioch
Following the death of his wealthy parents, Lucian gave away his possessions and studied rhetoric, philosophy, and Scripture under Macarius at Edessa. Lived as a hermit briefly in his youth. Ordained in Antioch. Spiritual director of Saint Pelagia of Antioch. Head of a school of theology in Antioch; one of his students was Arius, founder of Arianism. Friend of Paul of Samosata and other heretics, and may have been excommunicated himself at one point, but later came back to full communion with the Church.
Noted Scripture scholar, working to ensure that copyists made the most exact copies possible, correcting copyist errors by comparing against older texts in the original languages. His edition of the complete Bible, known as the Lucian Recension was used by many churches, and by Saint Jerome during his work on the Vulgate.
Arrested in Nicomedia during the persecutions of Diocletian, and spent nine years in prison. Dragged before the emperor as an example, he struggled to his feet and gave a great defense of the faith. He was thrown back in the cells, given no food or water for 14 days, then hauled before the tribunal and interrogated; he answered all questions with “I am a Christian.”
Here is a recipe for Backwards Prime Rib to help ponder the company he kept:
INGREDIENTS
1 5lb rib roast
olive oil
2 Tablespoons Kosher salt
1 Tablespoon fresh black pepper(about 30 turns on a pepper mill)
1 Tablespoon Italian Herb seasoning
2 Teaspoons granulated or powdered garlic
INSTRUCTIONS
Bring meat up to room temperature for an hour. Rub oil all over the meat.
Mix remaining ingredients and rub liberally over the meat.
Cook in a 225 degree oven till the temperature reaches 120 degrees-about 3 hours.
Remove and tent with foil till the temperature rises another 10-12 degrees.
Turn the oven up to 500 degrees.
Return the roast to the oven and cook for another 10-15 minutes until well browned.
Remove and loosely cover for 30 minutes before slicing.
January 8th
Saint Gudule of Brussels
Pious and devoted member of the nobility, she lived for her prayers and time in church. During her early morning visits to the church in Moorsel, Belgium the devil extinguished her candle, which would miraculously re-ignite. The flower called tremella deliquescens, bears fruit in the beginning of January; it’s known as “Sinte Goulds lampken” (Saint Gudula’s lantern) because not even the winter can extinguish it.
Here is a recipe for Tremella Lotus Seed Soup to honor her miraculous life:
INGREDIENTS
tremella 50 g (1),
30 grams of lotus seed (15),
10 red dates,
goji berry 1 gram (20),
crystal sugar cubes to taste
INSTRUCTIONS
1 Soak tremella for 3 hours, remove gills (the bottom of the yellow part) and tear them into small pieces.
Place into the pressure cooker stew in 2 liters of water, 7-8 minutes steaming off the heat.
Let cool, then add lotus seeds, red dates, sugar.
Simmer for 7-8 minutes to take gas off after the fire.
Soak goji berry in boiling water for 2 minutes and add to pot once cool.
January 9th
The Black Nazarene
The Black Nazarene is a blackened, life-sized wooden icon of Jesus Christ carrying a cross. It was constructed in Mexico in the early 17th century by an Aztec carpenter. Spanish Augustinian Recollect friar missionaries originally brought the icon to Manila in 1606. The transport ship caught fire, burning the icon, but the locals kept the charred statue. Pope Innocent X issued a papal bull which canonically established the Cofradia de Jesús Nazareno to encourage devotion. Miracles, especially healings, have been reported in its presence. The church in which it stood burned down around it, was destroyed by earthquakes and was damaged during bombing in 1945.
Here is a recipe for Humba - Filipino Braised Pork With Black Beans to honor the journey of the Black Nazarene:
INGREDIENTS
2 lbs. pork belly or shoulder butt or hocks, cut into serving pieces
3 tablespoons bottled or canned fermented black beans or black bean sauce
1/2 oz dried lily flowers (optional)
Marinade:
3 cloves garlic, crushed
1/2 cup white vinegar
1/2 cup brown sugar
3 tablespoons soy sauce
1 teaspoon salt
1 teaspoon whole black peppercorns
2 cups water
1 bay leaf
INSTRUCTIONS
Combine all marinade ingredients in a bowl.
Add pork pieces and mix well.
Cover with plastic wrap and let marinate in the refrigerator for 1 hour.
After 1 hour, transfer the pork and marinade into a Dutch oven or heavy pan.
Bring to a boil over high heat. Reduce heat, cover, and let simmer for 1 hour or until meat is tender, stirring and adding more water as needed.
Add the black beans and lily flowers, if using; simmer for another 6 minutes or until most of the liquid has evaporated.
Transfer into a serving plate.
Serve with steamed rice.
January 10th
Saint Paul the Hermit
Paul grew up in an upper-class, Christian family. He was well educated, fluent in Greek and Egyptian. His parents died when the boy was 15. When the persecutions of Decius began a few years later, Paul fled into the desert to escape both them and the machinations of his brother Peter and other family members who wanted his property. He lived as a desert hermit in a cave the remainder of his 113 year life, surviving off fruit and water, wearing leaves or nothing, spending his time in prayer; legend says a raven kept him supplied with bread. Late in life he came to know and was buried by Saint Anthony the Abbot. His biography was written by Saint Jerome.
Here is a recipe for Egyptian Stuffed Grape Leaves to celebrate his life:
INGREDIENTS
50 to 60 fresh grape leaves or 1 (16-ounce) jar brined grape leaves, drained and rinsed*
1 1/2 cups uncooked, short grain Calrose rice (Egyptian rice)
1 pound ground beef (hamburger)**
2 large onions, grated
6 cloves of garlic (3 minced and 3 sliced)
1 can (8 ounces or 250 ml.) crushed tomatoes
1/2 cup regular olive oil***
1 cup chopped fresh parsley
1 1/2 teaspoons Egyptian Spice Mix****
1 teaspoon dried mint leaves
1 1/2 teaspoons coarse salt or sea salt
1 teaspoon freshly-ground black pepper
2 large tomatoes, sliced
Juice of 1 lime or 2 tablespoons lime juice
4 cups water or 1 (32 ounce) container of chicken stock****
* Can use fresh or jarred grape leaves. See below instructions.
** Can substitute ground lamb meat
*** Do not use extra virgin olive oil - must use regular olive oil or the rice will be too sticky and heavy.
**** Egyptian Spice Mix a spice blend that goes well with poultry, vegetable, and rice dishes. This spice can be found at gourmet or Middle Eastern grocery stores or online.
INSTRUCTIONS
Line the bottom of a heavy pot with fresh sliced tomatoes and sprinkle them with sliced garlic and set aside.
Preparing the grape leaves: Prep the grapes leaves according to the following instructions depending if they are fresh picked leaves or bottled in a brine:
Using fresh grape leaves: Grape leaves are best picked from grape vines in the Spring, while they are still tender. Select young whole, medium leaves. NOTE: Be sure and pick them before the first spray as some sprays are toxic. Most of the sprays used today are non-toxic and water soluble, but the sulfur taste is not what you want on your grapes. Pick approximately 1 1/2 pounds of fresh leaves which are the same as one jar of preserved leaves. Using scissors, cut off the stems and either soak in very hot water for 15 minutes to soften or blanch grape leaves until they are soft (the time will depend on the leaves - fresh ones will only take a minute). They can be washed and stacked on top of each other and frozen in a resealable plastic bag.
Using jarred Grape Leaves: To prepare jarred grape leaves, rinse well under cold water to remove the brine. Place them in a colander (back side up) to drain and hold until ready to use.
NOTE: Do not throw away any torn or damaged leaves, as they can be used to patch holes in other leaves.
Preparing the Rice Mixture: Rinse uncooked rice thoroughly in cold water and drain in a colander. In a large bowl, mix the uncooked rice with raw ground beef, grated onions, minced garlic, crushed tomatoes from the can, oil, parsley, spices, mint, salt, and pepper. Set aside to use for stuffing.
Stuffing and Rolling Egyptian Grape Leaves:
Egyptian Stuffed Grape Leaves
Place a leaf with the stem towards you on a plate or flat surface. The veins of the leaf should face up. Using the point of a sharp paring knife cut out the stem of the leaf and set aside stems to reserve for later use. Overlap the bottom two sections of the leaf toward the center.
Place a teaspoon of the prepared meat/rice filling on the bottom center of the leaf, just above the stem.
Fold the bottom section up to cover the filling. Fold the sides in towards the center. Continue rolling the packet up towards the top point of the leaf.
Place the prepared stuffed grape leaves in a circle then in layers in the pot, always with the seam down.
Sprinkle with the reserved stems of the leaves to give a tangy taste to the rice.
Cooking the Stuffed Grape Leaves:
Pour stock or water over the stuffed leaves enough to cover them by about an inch. If you use chicken stock, you do not need to add salt, pepper, and olive oil. If using water, add olive oil, salt, and pepper to water to taste.
Place an inverted heatproof plate on top of the rolls to keep them submerged in the water. Cover the pot with the lid and bring just to a boil. Lower the heat and simmer over low heat for approximately 45 minutes to 1 hour or until the leaves are tender and the rice filling is cooked through. Remove from heat and let cool.
Serving the Stuffed Grape Leaves:
Once the stuffed grape leaves have cooled, place the serving plate on top of the pot and flip the pot upside down to have all the stuffed leaves intact and stacked on the serving plate. Squeeze the lime juice on top and enjoy!
January 11th
Saint Peter Balsam
Arrested for his faith in the persecutions of Maximinus. Tried by Severus, governor of Eleutheropolis; the transcript of their dialogue was famous in early Christian literature. Martyr.
Here is a recipe for Baked Balsamic Chicken to honor his sacrifice:
INGREDIENTS
1 kg / 2 lb chicken thighs (5 pieces, bone in, skin on), or drumsticks or wings (any combination)
Sauce:
1/4 cup / 65 ml balsamic vinegar
2 1/2 tbsp / 50 ml soy sauce, all purpose or light (not dark soy sauce)
1/4 cup / 85 g / 65 ml honey
1/4 cup / 45 g brown sugar, loosely packed (Note 2)
2 garlic cloves, minced (or 1 1/2 tsp garlic paste from jar)
INSTRUCTIONS
Preheat the oven to 180C/350F.
Line a baking dish with foil and baking / parchment paper.
Mix together Sauce in a bowl.
Place chicken in a baking dish, skin side down for thighs and wings.
Make sure the pan is big enough so the chicken is squished up next to each other (sauce may not reduce enough), but not so large that there is more than 4"/10 cm between every piece of chicken (sauce may reduce too much).
Pour over Sauce. Bake for 30 minutes. Turn chicken over, spoon over the sauce.
Bake for 20 minutes or until chicken is cooked through.
The sauce should have thickened.
Stand for 5 minutes, then spoon sauce over chicken and serve.
January 12th
Saint Bernard of Corleone
A shoemaker by trade, and considered the greatest swordsman and duelist in Sicily in his day. After mortally wounding a man named Canino in a duel, he sought sanctuary from the law in the church of the Capuchin Friars Minor in Palermo. While hiding there, he had a true conversion, and became a Capuchin lay-brother in 1632, changing his name to Brother Bernardo. Noted for his extreme austerity and self-imposed penances in an attempt to atone for his earlier life. Had the gift of healing animals by prayer.
Here is a recipe for Shoepeg Corn Salad to honor his conversion:
INGREDIENTS
Salad Ingredients
1 16-oz can shoepeg corn, drained
1 16-oz can leseur baby peas, drained
1 16-oz can french-cut green beans, drained
1 small jar pimientos, drained and diced
1 bunch scallions, trimmed and thinly sliced (use some of the greens, too!)
1/4 c green bell pepper, diced
1/2 c celery, thinly sliced
1 Tbsp fresh parsley, chopped
Vinaigrette Dressing
1/3 c apple cider vinegar
1/2 c olive oil
1/4 c sugar
1/2 tsp salt
1/2 tsp black pepper
1 pinch celery seed
INSTRUCTIONS
In a small saucepan, heat the vinegar, salad oil, sugar, salt, pepper, ...
In a small saucepan, heat the vinegar, salad oil, sugar, salt, pepper, & celery seed, stirring constantly, until sugar dissolves. Remove from heat, and allow to COOL completely.
Drain the shoepeg corn, canned baby peas, and french-cut green beans. Combine in...
Drain the shoepeg corn, canned baby peas, and french-cut green beans. Combine in a bowl with the diced pimientos, sliced scallions, diced bell pepper, celery & fresh parsley (if available).
Pour cooled dressing ingredients over the corn/bean mixture, mix well, cover, and allow to...
Pour cooled dressing ingredients over the corn/bean mixture, mix well, cover, and allow to marinate in the refrigerator for at least 1 - 2 hours.
January 13th
Blessed Ivetta of Huy
Born to a family that was wealthy but indifferent to the faith. Forced into an arranged marriage at age 13. Mother of three, though one died in childhood. Widowed at age 18. She turned away all suitors to care for lepers for eleven years while she raised her children. Had an ongoing dispute with her father over her charitable spending, which he considered excessive. With her children grown, she retired from the world to become an anchoress her remaining years. Had mystical gifts including the ability to read hearts and visions of distant events. Miraculously received Communion. She converted her father and two surviving sons to the faith; one of them became a Cistercian monk, the other was Blessed Eustachius of Huy.
Here is a recipe for Miracle Bread to honor her life:
INGREDIENTS
1/2 C warm water
2 Tbsp yeast
2 Tbsp sugar or honey
2 c warm water
2 Tbsp melted butter or oil
2 tsp salt
6-7 c flour
1 egg
2 Tbsp milk
INSTRUCTIONS
Mix 1/2 cup warm water, 2T yeast, and 2T sugar together and allow the yeast to dissolve for a few minutes.
Combine the 2 cups of warm water, 2 T melted butter or oil, and 2 tsp salt with yeast water.
Mix in six cups of flour. Stir well by hand or mixer equipped with a dough hook. If the dough is too sticky, add a little more flour.
Form into a ball. Place in a greased bowl and roll dough to grease the top of the dough.
Let rise for 30 to 60 minutes at room temperature. It should expand to double its size.
Divide dough in half and roll out as you would pie dough.
Roll up like a jelly roll. Place it on a greased baking sheet.
Make diagonal slits across the top with a sharp knife.
Do the same with the second ball of dough. Let rise for about 1 hour or until doubled in size.
Beat 1 egg and 2 T milk. Brush egg mixture over top of the bread.
Sprinkle with sesame seeds or poppy seeds.
Bake at 425 degrees for 15 to 20 minutes. Let it cool before cutting into the loaf.
January 13th
Blessed Devasahayam Pillai
Devasahayam was raised a high-caste Hindu, knew Sanskrit, Tamil and Malayalam, and was trained in martial arts and archery. He was married and held a civil service job in the royal treasury. He learned about Catholicism from a French prisoner of war, converted to the faith, and was baptized in the diocese of Kottar, India, taking the name Devasahayam, the Tamil equivalent of the meaning of the name Lazarus.
Lazarus drew the ire of and fell into a confrontation with authorities because he mixed with lower castes, something not acceptable for higher-caste people. He was arrested for his faith, he was tortured and abused, and then for three years was hauled from village to village as an example of what would happen to Christian converts. He spent the time in prayer and teaching any who would listen, and priests would sneak him Communion in his cell. Martyr.
Here is a recipe Rasam Prepared in Tamil Nadu Fashion;
INGREDIENTS
Medium gooseberry sized Tamarind
1 medium size Tomato
1 tbsp pepper
1 tbsp cumin
3 medium sized red chili
4 garlic pieces
Pinch of turmeric powder
2 tsp oil
1 tsp mustard
1 stem of curry leaves
3 stem of coriander leaves
Salt to taste
INSTRUCTIONS
Soak tamarind in one and a half cups of water in a small bowl and add a pinch of turmeric powder and a little salt.
Squeeze and filter the tamarind juice and keep to one side.
Smash the tomato and add to the tamarind juice.
Grind the pepper, cumin, garlic, and one red chili, so that it gives a dry powder.
In a pan, add oil and heat, then add the mustard and once it cracks add 2 chilies, then the curry leaves.
Add prepared tamarind juice.
Add the ground powder and salt to taste.
Slowly bring the mixture to a boil.
It is very important to turn off the stove as soon as it begins to froth, because further boiling gives a bitter taste.
Garnish with coriander leaves and serve.
January 15th
Saint John Calabytes
Born wealthy. Ran away from home as a child, and became a monk at Gomon on the Bosphorus at age 12. When he finally returned home as a beggar at age 18, his family did not recognize him. However, they did recognize that he was a holy man, and the family allowed him to live as a hermit in a small hut (a calybe in Greek) near their front door. Only on his death were they informed of his real identity. His story has led to his being a symbol of homelessness, and how we may not recognize the humanity in the poor and homeless in our midst.
Here is a recipe for Kale Bites to honor his life:
INGREDIENTS
1 small yellow onion- chopped
2 Tbsp. extra-virgin olive oil
2 Tbsp. salted butter
6 ounce package fresh baby spinach (the equivalent to 5 oz. of frozen)
2 cups packed with fresh kale, rinsed
1 large scallion (green onion)
1 egg
⅔ cup panko bread crumbs, plus extra for coating
½ cup grated Parmigiano-Reggiano cheese
salt and pepper to taste
dash of organic cayenne pepper
organic olive oil cooking spray
INSTRUCTIONS
Preheat the oven to 375 degrees.
In a frying pan, heat and melt butter with olive oil. Add yellow onion and sauté until softened and translucent, about 5 minutes.
Add spinach and kale and cook until they wilt about 1 to 2 minutes.
Place cooked contents into a food processor along with one chopped scallion and pulse for several seconds. Transfer mixture to a medium size mixing bowl.
Add one egg, ⅔ cup of panko bread crumbs, and Parmesan cheese. Mix with a spoon until well combined. Add salt and black pepper to taste and a dash of cayenne pepper.
In a second smaller bowl or dish, pour some panko bread crumbs. Take a teaspoon full of the spinach and kale mixture into your hand.
Make a small ball with your hands (larger than a quarter, smaller than a golf ball).
Gently roll the ball into panko bread crumbs to coat evenly.
Lightly spray the baking sheet with cooking spray. Place the spinach and kale bites onto a baking sheet.
Bake for 15 minutes.
Serve warm.
January 16th
Saint Joan of Bagno di Romagna
Camaldolese nun. Friend of Saint Agnes of Bagno di Romagna. She died on January 16, 1105, at Bagno di Romagna, Forli, Italy of natural causes, at the moment of her death the local church bells all rang spontaneously.
Here is a recipe for Spicy Italian Stuffed Bell Peppers to commemorate her passage to heaven:
INGREDIENTS
1 pound ground beef
1 medium sweet onion finely diced
1/2 cup uncooked long grain white rice
1 cup water
6 red bell peppers orange and yellow peppers are good too
8 oz canned black olives drained and roughly chopped
8 ounces fresh mushrooms sliced or chopped
16 ounces of spaghetti sauce use your favorite homemade or canned variety (divide and set aside 1/2 cup of sauce)
2 tablespoons Worcestershire sauce
1/4 teaspoon granulated garlic powder is fine
1/4 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon fresh black pepper
1 teaspoon Italian seasoning
2 teaspoons crushed red pepper flakes
1/2 cup of your favorite cheese shredded or thinly sliced
1/4 cup fresh Italian parsley chopped small
INSTRUCTIONS
Preheat the oven to 350 degrees. Combine the rice and the water in a small saucepan and bring it to a boil. Cover and simmer on low heat for 20 minutes.
While the rice is simmering, cook the ground beef with the onions in a large skillet.
Add the olives, mushrooms, spaghetti sauce, Worcestershire sauce, garlic powder, onion powder, salt, pepper, Italian seasoning, and red pepper flakes to the skillet with the meat.
Bring to a simmer and cook for about 5 minutes.
While the filling is simmering, split the peppers in half and remove the seeds. Place the peppers on a large sheet pan and set them aside. Add the cooked rice to the skillet with meat and stir to combine.
Spoon an equal amount of this mixture into each bell pepper. Pour the remaining spaghetti sauce over the top of each pepper.
Cover loosely with foil and bake for 50 minutes in the oven. Remove foil and sprinkle with your favorite cheese; ex: mozzarella, Monterrey Jack, or pepper jack.
Place back in the oven just until the cheese is melted, approximately 10 minutes.
January 17th
Blessed Rosalina of Villeneuve
Born to an ancient and noble family; daughter of Count Arnaud. As a child, Rosalina was noted for her charity to the poor, often slipping away to give food to beggars outside the family castle. Her father, seeing that she was giving away expensive meals, ordered her to stop. Saddened, she obeyed for about a week, but the sight of the beggars at the castle door was too much for her. Late one night, she filled her apron with food and started toward the doors. Her father caught her, and demanded to know what she carried; when she opened the apron, it was filled with roses. He immediately ordered the cooks to feed everyone at the door.
She became a Carthusian nun. Rosalina had frequent visions, the gift of reading hearts, and other mystical phenomena. Her brother Hélian fought and was captured in the Crusades. Legend says he was freed from his chains and led safely home across the seas by a vision of Rosalina who appeared to him in a cloud of roses.
Here is a recipe for Jam Filled Rose Buns to celebrate her miraculous charity:
INGREDIENTS
350 g + all-purpose flour (2 1/2 cups +), as needed
60 g sugar (5 Tbsp)
1 tsp fine salt
160 g warm milk (2/3 cup)
2 1/4 tsp instant or active dry yeast
1 large egg
75 g butter (5 Tbsp), at room temperature
1 tsp vanilla or vanilla bean paste
1/2 cup Raspberry jam for filling
1 tsp egg, beaten with 1 tsp. water, for brushing before baking
INSTRUCTIONS
To a large bowl or the bowl of a stand mixer fitted with a kneading hook, add 2 cups of flour, sugar, and salt. Mix to combine.
Heat milk in a saucepan or the microwave until lukewarm. Add yeast, stir and allow to stand for 5 minutes, until frothy.
Add to the flour mixture, along with 1 egg, the butter, and the vanilla. Mix to combine. Begin adding additional flour, starting with 1/4 cup increment, then in tablespoon increments, until you have a smooth, moist dough.
Remove dough to a greased bowl and cover with plastic wrap. Allow to rise until doubled, 60-90 minutes.
Grease 10 muffin cups and set them aside.
When the dough has risen, remove to a floured work surface.
Divide dough into 10 equal portions and form into a ball (about 80g each, if you have a scale). Cover dough balls with a clean kitchen towel and let rest for 10 minutes.
With a rolling pin, roll each ball into a circle, about 5 1/2 - 6 inches in diameter.
Using a sharp knife, cut slits into the dough. Place 1 Tbsp. of jam into the center and continue shaping into a rose, by working your way around the circle and wrapping each of the "petals" up and around each other, pinching as necessary to hold them together.
Place into a greased muffin cup. Repeat with remaining dough.
When all buns have been shaped, cover with greased plastic wrap and allow to rise until puffy, about 30-45 minutes.
Preheat the oven to 350° F. When the buns are ready to bake, beat the egg with 1 tsp. water. Brush buns with egg wash. Fill any empty muffin cups 1/2 full with water before baking.
Bake in a preheated oven for about 20-25 minutes, or until golden and they sound hollow when tapped.
Remove from the oven and allow to cool in muffin tin on a cooling rack for 15-20 minutes, then remove from muffin tins to cool on the rack.
When cool and before serving, dust generously with icing sugar.
January 18th
Blessed Christina Ciccarelli
Youngest of six children of Domenico de Pericolo. Drawn to religious life from an early age. Augustinian recluse at the monastery of Saint Lucia in Aquileia, taking the name Christina. Abbess. Prophet, healer, and visionary, noted for her piety, humility, generosity to the poor, and ecstasies; sought after as a spiritual director by people from all walks of life. On the feast of Corpus Christi, Christina was seen to levitate, and the image of a Host in a golden pyx radiated from her breast. A vision on Good Friday caused invisible stigmata and the pains of Crucifixion until the next day.
Here is a recipe for Thyme and Garlic Floating Bread to celebrate her miraculous life:
INGREDIENTS
2 c quakers harina preparada
2 Tbsp thyme
1 Tbsp chopped garlic
1/2 c water
2 Tbsp white wine
1 tsp lemon pepper salt
INSTRUCTIONS
Mix all ingredients in a bowl. Then knead with your hand.
Take the dough and roll it into ping pong ball sized balls. Then flatten between hands. Use your desired shape cookie cutter.
In a frying pan heated to medium, place dough. in. Optionally spray the pan with non-stick spray. Cook on both sides until a nice color is attained and is cooked throughout.
Serve in your favorite soup.
January 19th
Saint Liberata of Como, Patroness of Babies.
Born to the wealthy, Italian nobility; sister of Saint Faustina of Como. Their mother died when the girls were very small, and they were raised by a guardian. Their father tried to arrange marriages for them, but both girls were drawn to religious life and fled their homes for Como, Italy, where they became Benedictine nuns. They founded the Santa Margarita convent in Como; it lasted over 1,000 years.
In Como the sisters came across a woman dying on a cross, having been crucified by her husband for unknown reasons; Liberata took her down from the cross and miraculously healed her wounds by praying over her.
Here is a recipe for Roasted Baby Potatoes with Rosemary and Garlic in gratitude for her intercession:
INGREDIENTS
3 pounds assorted baby potatoes (such as red-skinned, white-skinned and Peruvian purple), rinsed and halved
1 large red onion, coarsely chopped
12 cloves garlic
2 tablespoons chopped fresh rosemary
1/4 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
INSTRUCTIONS
Preheat the oven to 425 degrees F.
In a large bowl, toss together the potatoes, red onions, garlic, rosemary, olive oil, salt, and pepper.
Spread the potato mixture out evenly on a baking sheet; roast until the potatoes are tender, crispy, and browned (40 to 45 minutes).
January 20th
Saint Henry of Uppsala
While working in Rome, Italy, Henry was sent to evangelize Scandinavia, traveling with papal legate Cardinal Nicholas Breakspear, the future Pope Adrian IV. Bishop of Uppsala in 1148. Evangelized Sweden and Norway. Friend of King Saint Eric of Sweden, and accompanied him into battle with Finnish pirates in 1154. Eric offered friendship and Christianity to the Finns; they chose war but lost to the Swedes. Henry then evangelized in Finland. Built a church at Nousis, Finland which became his headquarters. Martyred by a Finnish soldier named Lalli whom he had just excommunicated for murdering a Swedish soldier. Legend says that Lalli had a long life – continually tormented by mice as a penance for his attack.
Here is a recipe for Pannukakku: Finnish Oven Pancakes to honor his life:
INGREDIENTS
4 Tablespoons (1/2 of one stick) butter, cut into three or four pieces
4 large eggs
1 cup all-purpose flour
1 cup milk, preferably whole milk
1 pinch of salt
up to 4 Tablespoons sugar, optional
splash of vanilla extract, optional
INSTRUCTION
Preheat the oven to 400°F. When the oven temperature reaches about 300°F, place an 8- or 9-inch cake pan or 10-inch pie plate in the oven with the butter in it. The butter should melt, but not brown, while the oven finishes heating.
Place the eggs, flour, milk, salt, sugar, and vanilla (if using) in the carafe of a blender. Fix the cover in place and blend on high, stopping to scrape down the sides if necessary, until the mixture is smooth and even.
When the oven is fully heated, and the butter is fully melted, pull the oven rack out far enough to work safely and pour the batter into the hot pan. Push the rack carefully back into the oven and bake for 30-40 minutes, or until the oven pancake has puffed quite high and is a deep golden brown.
You can test the doneness by quickly inserting a butter knife in the center of the oven pancake. If the knife comes out clean, the pancake is done.
Remove the pan from the oven, cut immediately (it will deflate some), and serve topped as desired.
January 21st
Saint Fructuosus of Tarragona
Bishop of Tarragona, Spain. Arrested by the Roman governor Emilian. Martyred with Saint Augurius and Saint Eulogius in the persecutions of Valerian. Saint Augustine wrote in praise of these martyrs.
Here is a recipe for Seared Steak with Tarragon-Capper Butter to honor his sacrifice:
INGREDIENTS
1/2 cup unsalted butter, softened
3 Tbs. capers, rinsed, drained, patted dry, and chopped
2 Tbs. chopped fresh tarragon
1 small clove garlic, minced and mashed to a paste
1/2 tsp. Worcestershire sauce
Kosher salt and freshly ground black pepper
Two 1-inch-thick boneless rib-eye steaks, each cut into 2 portions (6 to 8 oz. each)
2 Tbs. olive oil
INSTRUCTIONS
In a medium bowl, mash the butter with the capers, tarragon, garlic, Worcestershire sauce, and 1/4 tsp. each salt and pepper.
Spoon the mixture onto the center of a piece of plastic wrap and roll into a log, twisting and tightening the ends to secure them. Refrigerate for 1 hour to firm (the butter will keep for up to 2 days).
Set the steaks on a plate and sprinkle both sides with 1 tsp. salt and 1 tsp. coarsely ground black pepper. Let sit at room temperature for 15 to 30 minutes.
Heat the oil in a large (12-inch) heavy-duty skillet over medium-high heat until it’s shimmering. Add the steaks, evenly spaced, and cook without touching until they brown nicely and easily release from the pan, about 3 minutes.
Turn and cook the other sides in the same manner, 6 to 8 minutes for medium-rare (an instant-read thermometer inserted into the thickest part of the steak should read 135°F).
To serve, place the steaks on a serving plate. Remove the butter from the refrigerator, thinly slice it, and top the steaks.
January 22nd
Saint Anastasius the Persian
Pagan magician. Soldier in the army of Persian king Khusrow II during the campaign that brought the Holy Cross from Jerusalem to Persia. Magundat was so impressed by the obvious power of the relic, and the devotion and sanctity of the Christians who flocked to it, that he converted to Christianity, left the army, took the name Anastasius, and became a monk in Jerusalem. After seven years of prayer and solitude, Anastasius returned to Persia to convert his countrymen. He was soon arrested for his faith, and was promised high honors if he would deny Christ and return to the service of Khusrow; he declined. Martyred with about 70 other Christians whose names have not come down to us.
Here is a recipe for Cross Rib Roast to honor his conversion:
INGREDIENTS
2 lbs cross-rib roasts
2 tablespoons balsamic vinegar
2 tablespoons minced garlic
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 tablespoon salt
1 teaspoon pepper
1 tablespoon olive oil
INSTRUCTIONS
Brush roast with balsamic vinegar.
Make a paste with the remaining ingredients and apply to the meat.
Roast meat at 450 for 15 minutes Reduce heat to 350 and cook for 40 to 60 minutes, or until internal temperature reaches 125.
Remove from the oven; cover loosely with foil and let stand for 15 to 25 minutes.
January 23rd
Saint Andreas Chong Hwa-Gyong
Layman catechist in the apostolic vicariate of Korea. Assistant to Saint Lawrence Imbert. Turned his home into a safe-house for Christians hiding from official persecutions, for which he was shot, arrested, and finally executed. Martyr.
Here is a recipe for Chong Kang Kimchi to celebrate his life:
INGREDIENTS
1medium head (2 pounds) napa cabbage
1/4 cup sea salt or kosher salt
filtered water
5 to 6 1 tablespoon grated garlic ( cloves)
1 teaspoon grated ginger
1 teaspoon sugar
2 to 3 teaspoons fish sauce
1 to 5 tablespoons Korean red pepper flakes
8 ounces Korean radish or daikon, peeled and cut into matchsticks or cubes. your preference.
4 scallions, trimmed and cut into 1 - inch pieces
INSTRUCTIONS
Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.
Place the cabbage and salt in a large bowl. Using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.
Rinse and drain the cabbage: Rinse the cabbage under cold water 3 times and drain in a colander for 15 to 20 minutes. Rinse and dry the bowl you used for salting, and set it aside to use in step 5.
Meanwhile, combine the garlic, ginger, sugar, and seafood flavor (or 3 tablespoons water) in a small bowl and mix to form a smooth paste. Mix in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy
Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions, and seasoning paste.
Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with the lid.
Let the jar stand at room temperature for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it's best after another week or two.
January 24th
Saint Felician of Foligno
Spiritual student of Pope Saint Eleutherius during his missionary days. Priest. Consecrated bishop of Foligno, Italy by Pope Victor I in Rome c.204; he was the first bishop given the pallium as a symbol of his office. For a time, Felician was the only bishop in northern Italy. Ordained Saint Valentine of Terni as a priest. Arrested, tortured, and martyred at age 94 in the persecutions of Decius, dying en route to a triumph for Decius.
Here is a recipe for Cream of Asparagus Souo with St Felicien Cheese to honor his life:
INGREDIENTS
2 (1-pound) packages of fresh asparagus
4 teaspoons salt
½ teaspoon black pepper
4 tablespoons olive oil
1 fresh bay leaf, torn in half
2 yellow onions, chopped
1 celery stalk, peeled and diced
1 small carrot, peeled and diced
6 tablespoons unsalted butter, plus extra for the puff pastry
6 tablespoons all-purpose flour, plus extra for the puff pastry
3-½ cups homemade vegetable stock (canned vegetable broth or water), warm
2 teaspoons store-bought no-salt seasoning (blend of 21 spices and herbs)
½ teaspoon dried thyme
2 tablespoons flat-leaf parsley (stems included), chopped
5 ounces St Félicien cheese (optional)
1-½ cups crème fraîche (or sour cream)
½ cup heavy cream, cold
3/4 teaspoon saffron threads
8 (5 x 5-inch) puff pastry squares, store-bought
INSTRUCTIONS
Prepping the saffron:
In a mortar and pestle, grind the saffron threads into a fine powder.
Make sure the whipping cream is cold for optimum results. Whisk the rest of the cream until it forms soft peaks. Add ½ the amount of ground saffron. Season with salt. Cover and store in the refrigerator until ready to serve.
Reserve the rest of the saffron in the mortar and pestle. Add about 2-3 tablespoons of water. Set aside.
Roasting the asparagus:
Preheat your oven to 400°F. Trim about 1 inch from the root of each asparagus. Line a baking pan with a sheet of parchment paper or aluminum foil. Brush with olive oil. Spread the asparagus on the baking pan. Drizzle with olive oil to coat the asparagus. Toss well. Season with salt and pepper.
Roast for about 15-20 minutes, tossing half-way through the cooking process for even roasting. The asparagus should be tender.
Once the vegetables are cool enough to handle, cut the spears of 8 asparagus. Reserve them for decoration later. Chop the rest of the asparagus.
Making asparagus soup:
In a pot, heat the rest of the oil. Add the bay leaf and the onions and cook until golden and fragrant.
Add the celery and carrots. Cook for about 10 minutes over medium-low heat until caramelized. Transfer to a platter. Remove and discard the bay leaf.
In the same pot, melt the butter over medium-low; you don't want the butter to burn. Bring the heat back up to medium-high (the butter should be hot and golden) and immediately add the flour and the dried thyme. Keep stirring with a whisk for approximately 2-3 minutes. The flour should absorb the butter instantly and form a paste. Stir well until incorporated and add the vegetable stock in 3 stages.
Increase the heat while constantly stirring for about 10 minutes. Add St Félicien cheese and reduce the heat to low. Season with no-seasoning salt, salt, and pepper. Let the roux rest until it's time to assemble the dish.
Bring 2-½ cups of water with the chopped asparagus, as well the parsley, reserved onions, celery, and carrots to a boil. Add them to the sauce with its liquid and cook for another 15 minutes.
Season with salt. Using an electric handheld blender, slightly tilt the pot and mix the asparagus soup. Add the roux, stirring constantly to the desired thickness.
Bring the heat back to a boil and add the crème fraîche and the saffron liquid. Add another ¼ cup of water into the mortar to ensure all the saffron is used. You might add more water (or broth) if you like it soupier. Adjust seasoning.
Assembly:
40 minutes before you're ready to serve...
Preheat the oven to 425°F.
Roll and extend the squares of puff pastry a little bit using a rolling pin. Dust with a little flour, if necessary. Place the soup bowl upside down over the puff pastry dough. Cut out a round of puff pastry. The disk should be slightly larger than the circumference of the soup bowls. Repeat and for 8 disks, total.
Gather the remaining puff pastry and form 8 long strips, the size of the circumference of the soup bowls.
Pour ladles full of the cream of asparagus, divided amongst the 8 soup bowls.
Place the strips of puff pastry dough around the edge of the soup bowl, then cover the bowls with disks of puff pastry. Fold the excess dough under itself. Seal and crimp the dough to fold over the side with your fingers. Press the edges of the bowl using a fork and create a pretty design. Brush the dough with a little melted butter (or an egg wash) using a silicone brush. Make 2- 3 slits on the top of each pot pies using a paring knife.
Place the 8 mini pot pies on a baking sheet and place in the oven. Bake for 10 minutes at 425°F and rotate the baking pan for even baking. Cook for another 10 minutes, until the pie crust is golden and flaky.
Remove from the oven and let the soup cool down for about 15-20 minutes.
When you're ready to serve, add a dollop of the reserved saffron cream and garnish with a roasted asparagus spear.
Serve warm.
January 25th
Saint Dwynwen
Beautiful, pious, and virtuous daughter of the 5th century Welsh king, Brychan of Brecknock. A certain Maelon fell in love with her and wished to marry her. Though Dwynwen returned his love, her heart was set on becoming a nun, and she rejected him. She dreamt she was given a sweet drink which saved her from his attention, but which turned the poor young man to ice. Realizing that Maelon couldn’t help his love for her, she prayed that he be restored to life, that all lovers should find happiness, and that she never have the desire for marriage. Dwynwen became a nun and lived on Llanddwyn Island on the western coast of Ynys Mon (Anglesey), an area accessible only at low tide.
Her well, a fresh-water spring called Ffynnon Dwynwen, became a wishing well and place of pilgrimage, particularly for lovers because of the story above. The tradition grew that the eel in the well could foretell the future for lovers – ask questions and watch which way they turn. Women would scatter breadcrumbs on the surface, then lay her handkerchief on water’s surface; if the eel disturbed it, her lover would be faithful. All this led to her connection with animals, which eventually led to the tradition that her intercession could heal injured animals.
Here is a recipe for Fried Eel to celebrate her prudence:
INGREDIENTS
1 (1-pound) eel
1 cup all-purpose flour, plus more for dredging
1 teaspoon seafood seasoning (recommended: Old Bay)
1 teaspoon Cajun seasoning
3 teaspoons salt
1 cup blended oil
1 teaspoon chopped garlic
1 teaspoon chopped onion
1 teaspoon freshly ground black pepper
1/2 cup white wine (recommended: Chablis)
2 teaspoons butter
INSTRUCTIONS
Clean and skin the eel, and then cut it into chunks. In a large bowl, mix together 1 cup flour, seasonings, oil, garlic, onion, and pepper.
Add the eel to this mixture and then marinate in the refrigerator for 1 hour.
Dredge the marinated eel in flour. In a saute pan over medium heat, sear the eel until golden brown, about 7 minutes.
Add the white wine and cook until reduced by half. Add the butter and cook until it melts and browns slightly.
Divide the eel among 4 serving plates and top with the butter sauce.
January 26th
The Martyred Family of Constantinople [Saints Xenophon, Mary, John, and Arcadius].
They were wealthy Christians who lived a simple life. To give their sons a good education, Xenophon and Mary sent them to a university in Beirut, Phoenicia. However, their shipwrecked, there was no communication from them, and the couple assumed, naturally, that the young men had died at sea. Years later, the elderly couple made a pilgrimage to Jerusalem where they encountered their sons living as monks. Grateful to have his family re-united, and taking it as a sign, Xenophon gave up his position in society in Constantinople and lived the rest of his life as a monk in Jerusalem. A few years later, the entire family was martyred together.
Here is a starter recipe for a traditional “Family Casserole” (a casserole recipe which is handed to each generation. And each generation adds an ingredient):
INGREDIENTS
2 stalks celery, chopped 1 (10.75 ounces)
can condensed cream of celery soup
1/4 cup chicken broth
1 (16 ounces) package frozen chopped broccoli, thawed
1 (5 ounces) can water chestnuts, drained and sliced
2 cups cooked rice
2 cups cooked, cubed chicken meat
1 (4 ounces) can sliced mushrooms, drained salt to taste
1/2 teaspoon garlic powder, or to taste
1 cup shredded Cheddar cheese
INSTRUCTIONS
Preheat the oven to 325 degrees F (165 degrees C).
Melt butter in a large skillet over medium heat. Saute the onion and celery until tender. Stir in the condensed soup and chicken broth.
Add the broccoli, water chestnuts, rice, chicken, and mushrooms. Cook and stir briefly.
Season with salt and garlic powder. Mix in Cheddar cheese, and pour the mixture into a 9x13 inch baking dish.
Bake for 30 minutes in the preheated oven, until heated through and bubbly.
January 27th
Saint John Maria Muzeyi
Mbogo clan. Member of the Ugandan royal court. Convert. One of the Martyrs of Uganda who died in the Mwangan persecutions, the last one to die in that persecution.
Here is a recipe for Mandazi: Ugandan Fried Bread to celebrate his life:
INGREDIENTS
100 g cornmeal
30 g wheat flour
20 g sugar
1 egg
125 ml milk
oil (for deep frying)
INSTRUCTIONS
Mix together the flour and sugar.
Add the egg and milk and stir to form a viscous dough.
Meanwhile, heat the oil in a pan to a depth of about 6cm. Once the oil is hot add the batter 1 tbsp at a time and fry until golden.
Remove with a slotted spoon, drain on kitchen paper and serve once all the mandazi are done.
January 28th
Saint Agatha Lin
Lay woman. Teacher in a Christian school. Catechist. One of the Martyrs of China.
Here is a recipe for Headless Whole Swazi Fish Stew to honor her sacrifice:
INGREDIENTS
2 lb. whole swai fish (headless, cleaned, remove the fish tail to save for next time)
2 tablespoon canola oil
4 tablespoon soy sauce
1 tablespoon sugar
5 cloves of garlic
A few slices of ginger
1 green onion
INSTRUCTIONS
Buy frozen whole swai fish (headless), let it thaw at room temperature. Remove the fish tail and save for next time. Keep the body part, rinse clean and drain dry. The store sold the whole swai might already have cut into the body, if not, simply make a few deep cuts into the body, this will let the cooking sauces penetrate into the body.
Heat a nonstick wok with 2 tablespoon canola oil using high heat, place the whole swai fish onto the oil, cover, and pan fry for 3 minutes or until the skin turns golden brown.
Turn heat to medium, flip the fish gently and pan fry for 3 minutes or until the skin turns golden brown.
Add 4 tablespoon soy sauce, 1 tablespoon sugar, 5 cloves of garlic, a few slices of ginger, 1 coarse chopped green onion, mix evenly and gently. Cover the wok and simmer for 10-15 minutes.
Flip the fish gently to simmer the other side for 10-15 minutes.
January 29th
Saint Aquilinus of Milan
Priest. Offered the diocese in Cologne, Germany, but turned it down to become a wandering preacher, traveling to Paris, France, and Milan, Italy, fighting Arianism. Missionary bishop, ordained in Milan. He was stabbed to death by Arians and his body was thrown into the sewers.
Here is a recipe for a Lamb Neck Chop with Vegetables to honor his sacrifice:
INGREDIENTS
1/2 cup plain flour
2kg lamb neck chops
2 tablespoons olive oil
2 leeks, trimmed, washed, thinly sliced
2 large carrots, peeled, cut into 2cm pieces
3 small parsnips, peeled, core removed, cut into 2cm pieces
2 cups Massel chicken style liquid stock
1/3 cup tarragon leaves, roughly chopped
mashed potato, to serve
INSTRUCTIONS
Place flour in a shallow dish. Season with salt and pepper. Lightly coat chops in flour.
Heat oil in a large, deep frying pan over medium-high heat. Cook chops, in batches, for 3 minutes on each side or until browned.
Transfer to a plate, cover, and set aside. Add leeks, carrots, and parsnips to the pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender.
Add stock and bring to boil. Remove from heat. Spoon vegetables and stock mixture into slow cooker.
Place chops on top. Cover and cook on HIGH for 3 to 4 hours or until meat is tender and sauce is thick.
Stir in tarragon. Serve with mashed potato.
January 30th
Saint David Galvan-Bermudez
Entered the seminary in Guadalajara, Mexico at age 14. An excellent student. Questioning his vocation, David left the seminary for three years. He worked, dated, wasted his time, and lived a dissolute lifestyle; at one point he was arrested for hitting his girlfriend while he was drunk. However, he finally realized he could not ignore the call to his vocation. After a year’s probation, he was allowed to return to the seminary. Arrested at least one for the crime of priesthood. During periods of armed rebellion, he went into the field of fire to work with the injured, patching wounds and hearing confessions. On his way to Guadalajara to help victims of armed street fighting, he was arrested with Father Jose Araíza, who was later ransomed out of prison. Murdered for being a priest, and on the chance that he might be helping the rebels. Comforted fellow prisoners and heard confessions in the hours before execution. Martyr.
Here is a recipe for Mexican Turnovers to commemorate his journey:
INGREDIENTS
Pastry:
1 C (250 ml) flour
1/2 C (125 ml) cold butter, cut in small pieces
1/2 C (125 ml) light cream cheese
Filling:
3/4 C (180 ml) grated low-fat cheese — Monterey Jack or cheddar
1/4 C (60 ml) finely diced black olives
2 Tbsp (30 ml) finely diced green pepper
2 tsp (10 ml) Chili Seasoning
1 tsp (5 ml) Louisiana Hot & Spicy Dip Mix
1 small onion, finely diced
1 tsp (5 ml) Pueblo Bean Dip Mix
Glaze:
1 egg, beaten
Black Pepper (Grinder), to taste
INSTRUCTIONS
Preheat the oven to 375° F (190° C).
Combine flour, butter, and cream cheese and form into a smooth dough. Cover or wrap and chill for 1 hour.
Combine filling ingredients.
Roll out dough on a floured surface. Cut circles with a 2" (5 cm) cookie cutter. Top each circle with 1 tsp (5 ml) filling, fold in half and pinch edges together.
Place on Sheet Pan lined with Bake & Roll. Brush with egg and coarsely grind Black Pepper over top.
Bake for 20 minutes.
January 31st
Saint Maria Cristina do Savoia
Born a princess, the youngest daughter of King Victor Emmanuel I of Sardinia and Archduchess Maria Teresa of Austria-Este; grand-daughter of Archduke Ferdinand of Austria-Este and Maria Beatrice Ricciarda d’Este. Married to Ferdinand II of the Two Sicilies; it was not a happy marriage as she was very shy and uncomfortable at the royal court, and Ferdinand had no patience for it. Queen of the Two Sicilies. Mother of Francesco d’Assisi Maria Leopoldo who grew up to be the last king of the Two Sicilies.
Here is a recipe for Queen Cakes to celebrate her humble life:
INGREDIENTS
2 cups cake flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 cup oil
2 eggs
1 tsp vanilla essence
drop egg yellow food coloring
INSTRUCTIONS
Sift dry ingredients together.
Add wet ingredients to the dry ingredients and beat well until smooth and creamy
Place paper cups into muffin tin and fill 3/4 full
Bake for 15 minutes at 180C or till a toothpick inserted in center comes out clean
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