June - 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
June
June 1st
Blessed Ferdinand Ayala
Augustinian priest in 1603. Missionary to Mexico. Missionary to Japan. Augustinian vicar provincial in 1605. Worked with Blessed Alphonsus Navarette. Martyr.
Here is a recipe for Ayala Red Fish Curry to celebrate his missionary zeal:
INGREDIENTS
1 kg of Ayala fish cut into medium size pieces
1 medium onion chopped
1 inch of ginger, chopped
5-6 garlic, chopped
1 sprig of curry leaves
1/4 tsp of fenugreek seeds
1 tsp of mustard seeds
2 Tbsp of Kashmiri chili powder
1 tsp of coriander powder
2-3 tsp of hot red chilly powder
1 tsp of turmeric powder
2-3 pieces of fish tamarind / gambooge
Salt to taste
2 Tbsp of oil preferably coconut
INSTRUCTIONS
Marinate fish ( ayala ) with half of turmeric and salt for 15 min.
Soak tamarind in warm water for 15 min and set aside.
In a hot pan, pour half of the oil and add ginger, onion, and garlic and saute till onion becomes translucent.
In a small bowl, mix both of the chili powder, turmeric, coriander powder, and add a little water to make a paste.
Now add the above paste to the onion mixture and stir till the masala releases oil.
Then transfer the onion mixture in a food processor and grind it to a nice paste.
Now heat remaining oil in the same pan again, splutter mustard seeds then add fenugreek seeds and curry leaves, saute for 30 sec.
Put the ground masala back in the pan along with enough water to cover ayala (mackerel) pieces and let it come to a boil.
Now add fish (ayala), salt, and tamarind along with its water and simmer for 15 minutes or until the fish is cooked through.
Ayala curry is done.
June 2nd
Saint Blandina the Slave
Slave. With several others, she was set upon by a pagan mob, arrested, tried, and convicted of the crime of Christianity, along with a number of nonsense charges like cannibalism, during the persecutions of Emperor Marcus Aurelius.
Here is a recipe for Beef Mee Goreng to recollect the maker of her death:
INGREDIENTS
600 ghokkien noodles
1 tbsp peanut oil
3 eggs, beaten lightly
500 g beef strips
2 cloves garlic, crushed
2 cm piece fresh ginger, grated
500 g baby buk choy, chopped coarsely
4 green onions, sliced thinly
1/4 cup coarsely chopped fresh coriander
2 tbsp dried shrimp
1/4 cup(60ml) kecap manis
2 tsp sambal oelek
1/4 cup(60ml) beef stock
1/2 cup(75g) roasted unsalted peanuts, chopped coarsely
INSTRUCTIONS
Place noodles in a large heatproof bowl; cover with boiling water, separate with a fork, drain.
Heat half of the oil in a large wok.
Pour half of the egg into wok; cook over medium heat, tilting wok, until almost set.
Remove the omelet from wok; roll tightly, slice thinly. Repeat with the remaining egg.
Heat remaining oil in wok; stir-fry combined beef, garlic, and ginger, in batches, until beef is browned all over and just cooked through.
Place bok choy in the same wok; stir-fry until just wilted. Return beef to pan with noodles, onion, coriander, shrimp, and combined kecap manis, sambal, and stock; stir-fry until heated through.
Serve topped with omelet and peanuts.
June 3rd
Saint Morand of Cluny
Monk of Cluny. Founded the monastery of Saint Christopher at Altkirch, France. Lived the whole of each Lent on a single bunch of grapes, leading to his patronage of people in the grape and wine trade.
Here is a recipe for Stuffed Grape Leaves to honor his sacrifice:
INGREDIENTS
1/2 cup pine nuts
1 1/2 cups long grain white rice
1 medium onion, minced
1/2 cup fresh minced dill
1/4 cup fresh minced mint
6 tbsp freshly squeezed lemon juice, divided
1 tbsp lemon zest
1 3/4 cups vegetable broth (a yellow broth is best), divided
50 large grape leaves (fresh or jarred)
Salt and pepper
1/2 cup extra virgin olive oil
Fresh mint leaves, lemon slices, and olives (for garnish - optional)
INSTRUCTIONS
Pour the pine nuts into a skillet and lightly toast them over medium heat till golden brown. Reserve.
Pour ¼ cup of olive oil into a medium pot and heat it over medium. Add minced onion to the pot and sauté until soft. Add the rice to the pot and stir to combine. Sauté for another minute.
Pour in ¾ cup vegetable broth and lower the heat; simmer the rice uncovered for about 10 minutes till the liquid is absorbed and the rice is half cooked.
Remove pot from heat.
Add the minced dill, mint, toasted pine nuts, 2 tbsp fresh lemon juice and lemon zest to the pot of rice. Stir till all ingredients are well combined. Season with salt and pepper to taste.
Let the mixture cool to room temperature.
Seasoning and pine nuts stirred into rice.
Fill a large pot with salted water and bring to a boil. As the water is heating, trim the leaves by cutting the stems off, flush with the leaves.
Trim any large, hard veins from the leaves. Place the leaves in the boiling water and let them soften for 3-5 minutes till they become pliable
Boiling grape leaves in a stockpot to soften.
Drain, then cover the leaves with cold water. Drain the leaves again and pat them dry.
Place a grape leaf shiny (smooth) side down, vein (bumpy) side up, on a flat surface like a cutting board.
Place 2 tbsp of rice filling at the base end of the leaf, near where the stem was.
Fold grape leaf edges inward.
Continue rolling the leaf till it forms a neat rolled package. Do not roll too tightly; the rice will expand a little during cooking, and if you roll it too tight the leaf will unravel as it cooks.
Squeeze the roll gently to seal.
Repeat the process with the remaining leaves till all of the filling is gone.
As you roll the leaves, you may find some leaves that are damaged or have large holes. Place those damaged leaves into the bottom of your saute pan to line it and create a bed for the stuffed leaves.
Place any torn grape leaves in the bottom of a stockpot.
Place the stuffed leaves in the bottom of the saute pan. Don’t be afraid to pack the leaves snugly; this will help keep the leaves intact as they cook.
Make a single layer on the bottom of the pan. When you run out of room, make a second layer on top.
Pour 1 cup of broth, ¼ cup of extra virgin olive oil, and ¼ cup of fresh lemon juice over the stuffed grape leaves. Heat the pan over medium until it begins to simmer (don’t boil, or the leaves will start to fall apart).
Cover the pot. Let the grape leaves cook for 30-40 minutes. The leaves are finished cooking when they are fork-tender.
Stuffed grape leaves can be served warm or cold, as-is, or topped with sauces.
June 4th
Saint Pacificus of Cerano
Pacificus was orphaned very young. Educated at the Benedictine monastery in Novara, he joined the Friars Minor. He was considered one of the most learned men of his day. He preached missions throughout Italy and Pope Sixtus IV sent him to Sardinia as an evangelist and reformer.
Here is a recipe for Pacific Shrimp in a Serrano Sauce to honor his life:
INGREDIENTS
1/4 c. cornstarch
1/2 tsp. salt
1 lb. jumbo shrimp, peeled and deveined
1 tbsp. vegetable oil
4 scallions, coarsely chopped
1 small red or yellow bell pepper, cut into slivers
2 tbsp. chopped fresh cilantro or parsley
2 cloves garlic, minced
1 serrano chile pepper, seeded and chopped
1 tbsp. lime juice
1 tsp. sugar
3/4 tsp. crushed black peppercorns
INSTRUCTIONS
In a shallow bowl, combine the cornstarch and salt. Add the shrimp. Toss to coat.
Warm the oil in a large nonstick skillet over medium-high heat. Remove the shrimp from the cornstarch mixture and place it in the pan. Cook for 1 1/2 minutes per side, or until just opaque.
Add the scallions, bell pepper, cilantro or parsley, garlic, and chile pepper. Cook, stirring often, for 1 minute.
Add the lime juice, 3 tablespoons of water, sugar, and peppercorns. Cook, stirring constantly, for 1 minute, or until the shrimp are opaque.
June 5th
Blessed Adam Arakawa
Married layman catechist martyr in the diocese of Funai, Japan.
Here is a recipe for Shiki Stir-Fry to honor his sacrifice:
INGREDIENTS
1/2 cup dry sherry
2 tablespoon vegetarian oyster sauce or oyster sauce
2 teaspoon toasted sesame oil
1/4 teaspoon salt
1 tablespoon cooking oil
3 medium carrots, cut into thin bias slices (1 1/2 cups)
2 medium stalk celery, cut into thin bias slices (1 cup)
4 ounce fresh shiitake mushrooms, trimmed and sliced (1 3/4 cups)
1 medium sweet red peppers (1 cup) or medium green sweet pepper, cut into thin bite-sized strips (1 cup)
3 green onions, cut into 1/2 inch pieces
2 cup cooked chicken, cut into bite sized pieces
3 cup hot cooked rice
1 green onion, thinly sliced (optional)
1 tablespoon toasted
INSTRUCTIONS
For the sauce, combine sherry, oyster sauce, sesame oil, and salt; set aside.
Pour the cooking oil in a wok or 10-inch nonstick skillet (add more oil as necessary during cooking).
Preheat the wok or skillet over medium-high heat.
Add carrots; stir-fry for 1 minute.
Add celery and mushrooms; stir-fry for 2 minutes.
Add sweet pepper and the 3 green onions; stir-fry for 1 1/2 to 2 minutes more or until vegetables are crisp-tender.
Remove wok or skillet from heat.
Stir sauce, then slowly and carefully add sauce to wok or skillet, and return to heat.
Cook and stir until bubbly, then cook and stir for 1 to 2 minutes more until the sauce is slightly thickened.
Serve immediately over hot cooked rice.
Sprinkle the stir-fry with the 1 thinly sliced green onion, if you like, and the toasted sesame seeds.
June 6th
Saint Jarlath of Tuam
Born to the Irish nobility. Studied under Saint Benignus. Priest. Founded a monastery and college at Cluain Fois outside Tuam, Galway, Ireland, and is considered the founder of the diocese. The school attracted scholars from all over Ireland, including Saint Brendan of Ardfert and Saint Colman of Cloyne.
Here is a recipe for Terrine Connaught to honor his birth:
INGREDIENTS
For the Seasoned Fat
1 cup lard
1 small yellow onion, peeled and sliced
1 clove garlic, crushed and peeled
1 bay leaf
1 sprig of fresh thyme
For the Terrine
1 4–5-lb. duck, boned
4 tbsp. ruby port
2 tbsp. cognac
3 tsp. rum
1 tbsp. salt
1 tsp. freshly ground black pepper
pinches quatre-épices
1⁄4 tsp. saltpeter
1 carrot, peeled and chopped
1 small yellow onion, peeled and chopped
1 rib celery, chopped
1 lb. pork neck bones, cut into pieces by butcher
4 cups chicken stock
1 lb. cold boneless pork shoulder, fat and sinew removed, cubed
1 lb. cold fresh fatback
1 1-oz. black truffle, thinly sliced
1⁄4 cup shelled unsalted pistachios
4 oz. fresh foie gras, cut into
1 ½'' batons
INSTRUCTIONS
Make the seasoned fat: Put lard, onions, garlic, bay leaf, and thyme into a small pot.
Heat over low heat until the lard is melted.
Remove pot from heat; set aside to steep for 1 hour and discard solids.
Cut all skin, fat, and sinew from duck meat. Chop the carcass into large pieces. Cut duck breast into ½'' strips and put into a medium bowl along with remaining duck meat, port, cognac, 2 tsp. of the rum, salt, pepper, quatre-épices, and saltpeter and mix well. Cover and refrigerate overnight.
On the same day, preheat the oven to 425º. Put carcass pieces, carrots, onions, and celery into a roasting pan and roast until browned, 30–40 minutes.
Add pork bones and roast for 45 minutes more.
Transfer the contents of the pan to a large pot, add chicken stock and simmer over medium heat until liquid is reduced by one-third, 20–30 minutes.
Strain stock into a bowl and refrigerate overnight. Return solids to the pot, add 4 cups of water and simmer over medium heat for 30 minutes.
Strain, discarding solids, return to pot, and boil over medium-high heat until reduced to a thick demi-glace, 30–35 minutes.
Let cool, cover, and refrigerate overnight.
The next day, pass pork shoulder, fatback, and duck meat (not duck-breast strips) through a meat grinder fitted with medium-hole disk into a large bowl. Mix in duck marinade and set aside. Wrap breast strips and ground meat mixture in plastic separately and refrigerate overnight.
On the third day, warm duck stock and demi-glace in a small pot over medium heat, then let cool to room temperature. Gently mix stock and half the truffles into the ground meat, cover, and refrigerate overnight.
On the fourth day, preheat the oven to 350º.
Pat half the ground meat into a 10-cup terrine, scatter with pistachios and remaining truffles, lay breast strips and foie gras batons over them lengthwise, and cover with remaining ground meat.
Cover with foil and put terrine into a baking pan. Add enough boiling water to reach halfway up the sides of the terrine, and bake to an internal temperature of 160º, about 1 ½ hours, removing foil 10 minutes before terrine is done.
Pour water off from the baking pan, return terrine to the pan, sprinkle with the remaining 1 tsp. rum, and let cool. Cover loosely with plastic. Put a piece of cardboard, cut to fit inside a terrine pan, on top of the terrine, weigh down with heavy cans, and refrigerate for 5–6 hours.
Remove cardboard and plastic. Pour seasoned fat over terrine, cover with plastic, and refrigerate for 24 hours before slicing.
June 7th
Saint Anthony Mary Gianelli
Anthony grew up in a poor, pious family in a small farming village. His mother taught catechism, and his father was known as a generous peace-maker in the town. Anthony was such a promising student that the owner of his family farm paid for his seminary education. Ordained a priest on 24 May 1812; he was so young that he needed special dispensation for the ordination but was such a promising candidate that he received it. Served as a parish priest.
Here is a recipe for Cavatelli with Broccoli Rabe and Gianelli Hot Sausage to honor his life:
INGREDIENTS
1 bunch broccoli rabe, rinsed and cut into 2-inch pieces
2 pounds frozen cavatelli
1 pound Gianelli Hot Italian Sausage Patties or Gianelli Hot Bulk
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1/4 cup pasta water
1/2 cup grated Parmesan Cheese
1/3 cup shredded Parmesan Cheese
* 1/2 teaspoon salt
* 1 teaspoon black pepper
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon Italian Seasoning
INSTRUCTIONS
Bring a large pot of salted water to a boil. Add broccoli rabe; simmer for 5 minutes. Using a skimmer, remove broccoli rabe and set it aside. Bring a fresh pot of salted water to a boil for cavatelli.
Cook Cavatelli following package directions. Drain.
Heat olive oil in a large Cast Iron Skillet over medium-high heat. Add sausage and onion; cook for 10 minutes or until no longer pink, breaking up sausage with a wooden spoon.
Add minced garlic and cooked broccoli rabe; cook for 5 minutes.
Add cavatelli, pasta water, grated parmesan cheese, and spices.
Bring to a simmer for about 5-7 minutes, and then remove from heat.
Sprinkle it with shredded parmesan cheese and serve.
June 8th
Blessed Mariam Thresia Chiramel Mankidiyan
Born in Trichur, Kerala, India. Made a vow of private chastity at age 10. Her mother died when Mariam was 12, and she dedicated herself to prayer, to the service of the poor and sick, and to the comfort of lonely people in her parish. With three friends, she formed a prayer group, and engaged in apostolic work on the streets, with the neediest families of the village including the Untouchables caste.
Here is a recipe for Kerala Roadside Chicken to celebrate her life:
INGREDIENTS
For the Chicken:
5 cloves garlic, peeled
1/2-inch-piece ginger, peeled
1 ½ pounds boneless, skinless chicken breast, cut into 1-inch pieces
2 teaspoons Kashmiri chile powder (or substitute hot paprika)
2 teaspoons ground fennel seeds
2 teaspoons garam masala
1 teaspoon turmeric powder
1 teaspoon kosher salt
3 cups coconut oil
For the Garnish:
¼ cup coconut oil
2 large shallots, thinly sliced
3 whole small dried red chiles (such as Japones or arbol), broken into 3 pieces each
12 to 15 curry leaves
INSTRUCTIONS
Prepare the chicken: Smash and chop the garlic and ginger. Then, using a mortar and pestle, blend them together into a paste.
In a large bowl, combine chicken, garlic-ginger paste, spices, and salt. Mix well so the spices are evenly distributed.
Set chicken aside, covered, in the refrigerator for an hour.
In a 12-inch cast-iron skillet, heat the coconut oil on medium heat until a small piece of chicken sizzles vigorously when you add it.
Add half the chicken (or however much fits comfortably in a single layer) and deep-fry for 5 to 6 minutes, turning any pieces poking out of the oil halfway through if necessary, until every piece is cooked through.
Set the fried chicken aside to drain on a paper-towel-lined plate, and repeat with the remaining chicken.
Make the garnish: Heat coconut oil in a medium sauté pan over high heat. When a small piece of shallot sizzles vigorously in the oil, add the shallots, dried chiles, and curry leaves. Cook, stirring often, until shallots are golden brown, 6 to 8 minutes.
Add the garnish to the fried chicken and serve with warm paratha or another flatbread.
June 9th
Saint José de Anchieta
Son of a wealthy and prominent family, and possibly related to Saint Ignatius of Loyola. Educated in Portugal. In youth, he dislocated his spine. When he joined the Jesuits, he was sent to Brazil for its mild climate in the hope that his back would improve. It never did, and he was in constant pain for the 44 years he worked in the Americas. He first met the Tupi Indians who lived on the outskirts of the settlement. As he was adept at languages, Joseph soon learned theirs. For two decades Joseph worked on a grammar and dictionary used by Portuguese settlers and missionaries.
Joseph was later held hostage for five months by the Tamoyo tribe during which time he occupied himself by composing a Latin poem in honor of the Blessed Virgin. Since he had no writing supplies, he wrote in wet sand and memorized the verses. When he again reached Sao Vicente he committed all 4,172 lines to paper. Joseph converted the Maramomis tribe, and composed plays for his students to perform, writing them in Latin, Spanish, Portuguese, and Tupi.
Here is a recipe for traditional Tupi Pamonha to remember his mission:
INGREDIENTS
4 sweet corn cobs, around 400g sweet corn kernels
75 ml milk, approximately
150 g sugar
1 tablespoon melted butter
a pinch of salt
INSTRUCTIONS
Using a sharp knife cut off the end of the cob, shuck the corn, and clean off the silk threads. Set aside the most beautiful husks to "wrap" the "pamonha".
Remove kernels from the corn cob with a knife and blend kernels with the milk into a paste. In the traditional recipe, kernels are grated off the cob and the pulp is passed through a sieve (large aperture).
Pour the corn pulp in a bowl and add the sugar, the melted butter, and the salt. Mix well. The mixture should be thick. If necessary add a little more milk.
Wash the corn husks and blanch them in boiling water for a few seconds - to make them more malleable.
To "wrap" the "pamonhas" with the corn husks follow the video instructions sequence. Finally, tie the "packet" with a string or with a small strip of corn husk.
Fill a large pot with water and bring it to a boil. Place the "pamonhas" inside the pot (they must be covered with water). Cover and cook for about 45 minutes, until husks turn yellowish.
Drain the "pamonhas" and serve. It can be heated with a water bath or using steam.
June 10th
Blessed Henry of Treviso
Born poor, Henry was a married layman and father who worked as a day laborer. However, when his wife and child died young, Henry completely lost interest in a worldly life. He continued to work as a laborer, giving away everything he could spare. He never learned to read or write but attended daily Mass, worked to help those even poorer than himself, and spent his spare time in prayer. In his later years, he became a beggar, asking alms and giving away all that he did not need.
Here is a recipe for Linguine Hay and Straw to celebrate his beatitudinal poverty:
INGREDIENTS
1 package (16 ounces) linguine
2 cups julienned fully cooked ham
1 tablespoon butter
3 cups frozen peas
1-1/2 cups shredded Parmesan cheese
1/3 cup heavy whipping cream
INSTRUCTIONS
Cook linguine according to package directions.
Meanwhile, in a large skillet, saute ham in butter for 3 minutes.
Add peas; heat through. Drain linguine; toss with the ham mixture, Parmesan cheese, and cream.
Serve immediately.
June 11th
Aleydis of Shaerbeek
At age seven Aleydis was sent to the Cistercian convent of Camera Sanctae Mariae to receive an education; she stayed the rest of her life. In adolescence, she developed leprosy and was isolated from the community. The spirit with which she bore her illness served as an example to the rest of the community. While in isolation, Aleydis developed a deep devotion to Real Presence in the Eucharist, but was unable to drink from the cup due to the danger of contagion. As the disease progressed, she became blind and paralyzed. Visionary; given to ecstasies, and a visit from Christ to assure her of the complete Communion of the Eucharist. Was given the gift of healing of others, but not herself. She died at sunrise Saturday 11 June 1250.
Here is a recipe for Sunrise Biscuit Casserole to commemorate her transitus:
INGREDIENTS
Biscuit Topping:
5 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1 tablespoon instant yeast
1 1/2 teaspoons coarse or flaky sea salt
1 teaspoon baking soda
1 stick (1/2 cup) unsalted butter, cold and cubed
1/2 cup shortening or lard, cold and cubed
2 cups buttermilk
2 tablespoons maple syrup
Casserole:
Nonstick cooking spray, for the pan
One 32-ounce bag of frozen tater tots (about 70)
6 large maple breakfast sausages (approximately 1.8 pounds), removed from casings
12 large eggs, whisked
Kosher salt and freshly ground black pepper
1 cup shredded sharp Cheddar cheese
4 tablespoons unsalted butter, melted
INSTRUCTIONS
For the biscuit topping: In a large mixing bowl, whisk together the flour, baking powder, yeast, salt, and baking soda. Add the butter and shortening or lard to the bowl and gently mix to coat the fat. Work the fat into the flour mixture by hand until the mixture resembles cornmeal and there are pea-size bits of fat throughout the dough.
Whisk together the buttermilk and maple syrup, then pour over the flour and fat mixture. Gently stir with a wooden spoon (or Danish dough whisk; see Cook's Note) to just combine, making sure there are no flour clumps left. Cover with plastic wrap and refrigerate for at least 2 hours.
For the casserole: Preheat the oven to 400 degrees F; spray a 3.5-quart low braising pan or deep skillet with nonstick cooking spray and line with the tater tots. Bake for 20 minutes.
In the meantime, in a large nonstick skillet set over medium-high heat, brown the sausage, about 7 minutes. Drain the fat and set the sausage aside. In the same skillet over medium heat, cook the eggs, stirring, until a soft scrambled consistency, then salt and pepper to taste.
Roll out the biscuit dough on a lightly floured surface into a 12-inch round. Score the dough in a sun pattern (just a slight score, don't cut all the way through).
Remove the pan from the oven and spread the sausage in an even layer over top of the tater tots, then spread the scrambled eggs over the sausage. Sprinkle evenly with the grated Cheddar. Top everything with the biscuit dough round.
Reduce the oven temperature to 375 degrees F and bake until the crust is deep golden brown, 35 to 40 minutes. Immediately brush with the melted butter. Let rest for 5 to 10 minutes before serving.
June 12th
Saint Onuphrius
Hermit for 70 years in the desert near Thebais, Upper Egypt. He sought to imitate the solitude and privations of Saint John the Baptist and lived on the fruits of a date tree and a palm-tree that grew near his cell.
Here is a recipe for Date and Balsamic-Glazed Brussel Sprouts to honor his austere life:
INGREDIENTS
2 pounds fresh Brussels sprouts1 tablespoon olive oil
2 teaspoons butter
3 cloves garlic, minced
⅓ cup balsamic vinegar
¼ cup whole pitted dates, chopped¼ teaspoon salt
⅛ teaspoon ground black pepper
INGREDIENTS
Preheat the oven to 425°F. Line a 15x10x1-inch baking pan with foil.
Trim stems and remove any wilted outer leaves from Brussels sprouts; wash.
Halve Brussels sprouts; spread in a single layer in the prepared baking pan.
Drizzle oil over Brussels sprouts. Roast for 20 to 25 minutes or until crisp-tender, stirring once or twice.
Meanwhile, for sauce, in a large nonstick skillet melt butter over medium heat. Add garlic; cook for 30 seconds.
Add balsamic vinegar, dates, salt, and pepper. Cook for 5 to 7 minutes or until sauce is thickened and reduced to about ¼ cup.
Add roasted Brussels sprouts to the sauce in a skillet; stir to coat.
June 13th
Blessed Marianna Biernacka
Lifelong lay woman in the diocese of Lomza, Poland. She had little education; she may have been able to read a little, but she could not write. Raised in the Orthodox church, she converted to Catholicism at age 17. Married to Ludwik Biernacki, a farmer, at age 20. Mother of six, only two of whom survived infancy, her daughter Leokadia, and her son Stanislaw. Widowed, she moved in with Stanislaw and helped raise her grandchildren, in part by setting an example of personal piety.
When the Nazis and Soviets divided Poland between them in World War II, Marianne’s town came under German control. When local resistance groups did anything to fight back against occupying forces, the Nazis would have reprisal executions, rounding up random citizens and killing them as a warning to the resistance. On 1 June 1943, the Nazis arrested Marianna’s son Stanislaw and his wife Anna, who was pregnant and put them in the group to be murdered. Marianna pleaded to take the girl’s place, and Anna was freed; Marianna asked to take one thing with her – a rosary. The mother and son were briefly imprisoned and then executed. Martyr.
Here is a recipe for a Polish Hero to honor her sacrifice:
INGREDIENTS
16 oz Kielbasa, Polish, turkey, and beef, smoked
16 oz baguette or any Italian bread
6 oz Swiss Cheese
8 oz Sauerkraut
6 oz dill pickle
4 oz Onion
6 oz Dijon Mustard
INSTRUCTIONS
Chop up a small onion, then slice your Kielbasa in half, and once again Lengthwise, each half will comprise one sandwich. Heat your Kielbasa over a low to medium flame paying close attention to how well done you would like it.
While that is cooking, Take a small saucepan and heat up your sauerkraut, heat it in the vinegar it comes packaged in, do not rinse or dilute it as you do not want to compromise its flavor.
As the sausage and kraut are heating, take your finest Italian bread, usually, a 16 oz bread is 16 inches giving you enough for 2 sandwiches.
Slice the loaf in half, then once again lengthwise but not all the way through so that your bread may flap closed. Spread the horseradish mustard. At this point, your Kielbasa is ready. Place it on your bread, put a heap of hot Kraut on your sandwich. then place three slices of Swiss cheese on each sandwich, it will melt over the kraut and Kielbasa. Raw onions go over the melted cheese, and finally, the pickle then, flap the bread closed.
June 14th
Prophet Elisha
Old Testament prophet of Israel on whom, by Divine command, fell the mantle of Elias the Prophet. Accompanied Elias until the latter was translated and his prophetic power was confirmed by many miracles, among them the raising of a child to life and the cure of the Syrian general Naaman of leprosy.
Here is a recipe for Goldilocks Porridge to honor his miraculous power:
INGREDIENTS
1⁄4 cup pearl barley
3⁄4 cup oatmeal
2 cups milk
1⁄2 cup heavy whipping cream
2 tablespoons melted butter
1 1⁄2 tablespoons brown sugar
1 tablespoon real maple syrup
1⁄4 cup golden raisin
1⁄8 cup chopped pecans
3⁄8 teaspoon salt
1 dash cinnamon
INSTRUCTIONS
Spray a small crockpot with cooking spray.
Place all ingredients in the crockpot and stir together.
Cook overnight or for 8-9 hours. If the crockpot has a temperature setting, use low.
June 15th
Saint Hilario’s of Espalion
Born to the Gallic nobility, he was known as a pious child. Priest in Lévinhac, France. He would often pass through an area of Muslim occupation, cross the River Lot, and celebrate Mass in the town of Perse. He was captured and beheaded c.793. The body got up, washed the blood off the severed head, and then took it to his mother; he had jokingly promised he would do so every time she nagged him of the danger of passing through Muslim territory to being the Sacraments to the people of Perse.
Here is a recipe for Headless Chicken to honor his sacrifice:
INGREDIENTS
Courgettes; cut into batons
1/4 pt Heavy Cream
Seasoning
4 tb olive oil
1 Garlic clove; crushed
6 oz Egg and spinach tagliatelle
1/4 pt Chicken Stock
2 tb Chopped mixed fresh herbs
4 oz Mozzarella cheese; cut into
1 Lemon; juice of
1 Onion chopped
1 oz Sun-dried tomatoes; chopped
6 Fresh basil leaves; shredded
3 fl Dry white wine
4 oz Spinach; trimmed
Fresh flat leaf parsley
INSTRUCTIONS
Preheat the oven to 22C/425F/Gas 7. Cook the tagliatelle in a large pan of boiling water according to instructions on the packet. Heat 1 tbsp olive oil and cook the onion and garlic for 3 mins. Add the sun-dried tomatoes, mixed herbs, and seasoning, and cook for a further 3 mins.
Cut off the small fillet from each chicken breast and set it aside. Make a shallow cut across the middle of the top of each chicken breast and then slice horizontally inside both sides of each cut to make a pocket. Place one slice of mozzarella and a quarter of the sun dried tomato mixture inside each pocket.
Cover the opening of the pockets with the reserved pieces of chicken. Turn the filled chicken breasts over and place them on a baking tray. Drizzle over one tbsp of tehe oil, season with salt and pepper, and bake in the oven for 15 ins.
Add the wine and stock to the remaining sun-dried tomatoes and simmer for 5 mins. Place a slice of mozzarella cheese on top of each piece of chicken and bake for a further 5 mins until the chicken is cooked through.
Fry the courgette batons in the remaining oil for 2 mins, add the spinach and half of the lemon juice, season, and cook for 1 min. Drain the pasta and add to the wine mixture together with the cream and shredded basil. Simmer for 1 min.
Place the pasta and sauce on a serving plate and arrange the baked chicken on top and garnish with sprigs of flat leaf parsley. Serve the courgettes and spinach on a separate plate sprinkled with a little more lemon juice.
June 16th
Saint Cyriacus of Iconium
Son of Saint Julitta. When Cyriacus was a small child, his mother was sentenced to death at Tarsus during the persecutions of Diocletian. Cyriacus made a childish attack on Alexander, the sentencing magistrate, and announced that he was a Christian like his mother. The angry magistrate threw the child to the ground, smashing his skull and killing him instantly.
Blessed Charlemagne dreamed he was saved from death by a wild boar during a hunt by the appearance of a child who promised to save if Charlemagne would clothe him. The bishop of Nevers explained that the child was Cyriacus, and that he wanted the emperor to repair the roof of Saint Cyr’s cathedral. This led to the Cyriacus’ representation as a naked child riding a wild boar.
Here is a recipe for Roasted Wild Boar Steak to honor his mythic intervention:
INGREDIENTS
6 wild boar steaks
1 large sprig of rosemary, in two
85ml/3 fl oz olive oil plus a little for frying
3 cloves garlic, crushed
900g/2lb potatoes, peeled and cut roughly into 2.5cm/1 inch chunks
150ml/5 fl oz dry white wine
1-teaspoon thyme leaves
salt and freshly ground black pepper
INSTRUCTIONS
Pre-heat the oven to 180°c/350°F. Brown the steaks in a little olive oil over high heat. Lay them overlapping in a roomy ovenproof dish and fill the gaps around them with potatoes.
Sprinkle over the thyme leaves, tuck in the sprigs of rosemary between the steaks and smear the garlic around the meat and potatoes.
Season generously with salt and pepper and drizzle the white wine over.
Now trickle over 85ml/3 fl oz olive oil and cover the dish with foil.
Bake for one to one and a half hours until the meat and the potatoes are tender.
Raise the heat to 230°c/450°F, uncover the dish and return to the oven for a final 10-15 minutes to brown.
Serve immediately.
June 17th
Blessed Ranieri Scacceri
Son of a wealthy merchant, he spent a wild and sinful youth as a wandering minstrel and musician, partying all night, sleeping by day if at all. One evening, while performing for a merry crowd in a castle, he met a holy man whose name has not come down to us. Ranieri felt drawn to the man, talked with him, and asked that the man pray for him. Whatever the man told him, Ranieri had a conversion experience, burned his fiddle, and gave up the life of a minstrel.
Falling back on what he learned from his father, Ranier became a merchant, trading with sailors and traveling from port to port. He was very successful, and while he lived a better life, it was still a worldly life. He built up quite a fortune, but one day found that his money gave off an evil stench. Ranieri took it as a sign, gave away his fortune, and became a poor and penitential monk.
He made several penitential pilgrimages to Jerusalem and assorted holy shrines. Conventual oblate in the Benedictine abbey of Saint Andrew in Pisa, Italy in 1153. Oblate at the abbey of San Vito (Saint Guy) in Pisa. There he became known as a serious Bible student and sometime preacher, bringing to the pulpit his experience of working in front of an audience. An excellent speaker, he was a popular and romantic figure as the troubadour who traded his music for God and was known for healing the sick with holy water.
Here is a recipe for Minstrel Chocolate Chip Cookies to honor his journey:
INGREDIENTS
110g soft brown sugar
50g caster sugar
115g butter
1 beaten egg
1 teaspoon vanilla extract
170g Minstrels® chocolates
155g plain flour
1 pinch baking powder
INSTRUCTIONS
Preheat the oven to 180 C / Gas 4. Line a baking tray with greaseproof paper.
Stir the soft brown sugar, caster sugar, and butter until the mixture is fluffy and light. When this is done, add the beaten egg and vanilla extract to the mixture.
Add the Minstrels® chocolate. If you are using Minstrels, you could break them up. However, it is okay if you want to use them whole. You need to make sure that they are well covered and well distributed. You could add them last but I find that if you add them at this stage, you get an even amount of the chocolate throughout.
In a separate bowl, mix
the baking powder and flour together. Slowly add a little at a time to the mixture and it will start to make a soft dough.
Roll it into small balls and make sure that they are spread apart as they might expand so much they might merge together. Take into account that the dough will expand in the oven. In some cases, you may even need 2 baking trays. If the dough is too sticky to mold and sticks to your fingers, add some more flour.
Bake for 10 to 12 minutes. If you want to put them in for longer, you must constantly check them so that they do not burn. Leave for a few minutes to cool.
Serve
June 18th
The Twin Saints Mark and Marcellian
Sons of Saint Tranquillinus of Rome who raised them a pagan before his own conversion. They converted to Christianity and may have been deacons. Imprisoned for their faith during the persecutions of Maximian Herculeus, they were visited in prison by Saint Sebastian who encouraged him not to give in. They were nailed to a post and pierced with a lance.
Here is a recipe for Twin Stuffed Twin Making Sweet Potato (allegedly filled with twin producing nutrients for those seeking to conceive):
INGREDIENTS
1 sweet potato 160 grams
1 tsp extra virgin olive oil 5 mls
1 chopped spring onion 15 grams
1/2 clove Minced Garlic 1.5 grams
60 g tinned red kidney beans
1/4 cup corn kernels fresh or tinned (40 grams)
1/4 tsp chili powder 0.25 grams
1 tsp lemon juice 5 mls
1/4 diced avocado 30 grams
INSTRUCTIONS
Drain and rinse the beans.
Pierce holes in the sweet potato with a fork or skewer. Place in a microwave steamer, with a small amount of water, and microwave on high for 7-10 minutes (the time will depend on microwave and size of sweet potato), or until it is slightly tender.
Set the sweet potato aside to cool slightly. Once cool to touch, cut in half lengthways and scoop out the flesh so there is only a thin layer of flesh remaining lining the edges. Set aside.
Heat olive oil in a frying pan over medium heat. Add onion and garlic to the pan and cook until tender. Add beans, corn, and chilli powder (feel free to omit for little ones) and cook until warmed through. Add sweet potato flesh and stir through.
Divide bean mixture into each sweet potato skin half and serve topped with diced avocado and lemon juice.
June 19th
Saint Rémi of Isoré
The eldest son in a pious family. Remigious felt a call to the priesthood from an early age. Taught primary school and entered the Jesuit novitiate. He was soon assigned to teach high school but, he felt a call to missionary work. He then was assigned to work in China. He arrived in Xian, Hebei and spent a year learning Chinese. After his ordination, he became a parish priest and taught at the public school in Zhangjiazhuang, Wei Country. Martyred during the Boxer Rebellion.
Here is a recipe for Boxing Chicken to honor his sacrifice:
INGREDIENTS
Crispy Chicken Skin:
Reserved chicken wing skin
½ tsp salt
1 tsp mixed whole peppercorns, toasted and ground
Pickles:
1 stalk celery, chopped
¼ red onion, finely sliced
½ cup white vinegar
¼ cup caster sugar
1 tsp mixed whole peppercorns
Sticky Orange Glaze:
1 tbsp grapeseed oil
1 chicken carcass
juice of 1 orange
2 tbsp white vinegar
4 tbsp sugar
zest of ½ orange
salt, to taste
Parsnip Puree:
360g parsnip, peeled and cut into small pieces
4 tbsp milk
2 tbsp cream
2 tbsp butter
salt, to taste
Boxing Chicken:
8 chicken wings
2 tsp mixed whole peppercorns, toasted and ground
½ tsp salt
1 tbsp grapeseed oil, plus more to deep fry chicken
4 eggs
3 tbsp plain flour
celery leaves, thinly sliced, to garnish
red onion, finely diced, to garnish
Select all
INSTRUCTIONS
Preheat the oven to 180C.
For the chicken, remove the skin from wings and set it aside. Reserve skin.
For the Crispy Chicken Skin, place chicken skin onto a tray lined with baking paper, season generously with salt and mixed pepper, and cover with another sheet of baking paper and tray. Bake in the oven for 30 minutes until golden and crisp. Remove from the oven and set aside on a paper towel.
For the Pickles, place celery and onion in a small bowl.
Place vinegar, sugar, peppercorns, and ½ cup water into a small saucepan and stir over low-medium heat until the sugar has dissolved.
Remove from heat and pour over celery and red onion. Set aside to infuse for 20 minutes then drain and set aside.
For the Sticky Orange Glaze, heat grapeseed oil in a medium fry pan over medium high heat. Add chicken carcass and cook, turning, until well browned all over. Remove carcass from pan and discard. Deglaze pan with orange juice, vinegar, and 1 tablespoon water.
Reduce heat to low and cook for a further 2 minutes. Add sugar, orange zest, and salt and continue cooking until sauce is reduced to a sticky consistency. Season to taste and set aside.
For the Parsnip Puree, place parsnip into a medium sized saucepan. Cover well with water and set over a medium-high heat. Bring the water to a boil, reduce heat and allow to simmer until parsnip is soft about 20 minutes. Remove from heat and strain.
Return cooked parsnip to the saucepan. Add milk and cream and puree, using a stick blender, until smooth. Add butter and season with salt to taste. Transfer puree to a piping bag and set aside, keeping warm, until required.
For the Boxing Chicken, remove the tips from the reserved wings then cut each wing in half. French trim the wing portions and place them into a small bowl with half the salt and pepper and grapeseed oil. Stir well and set aside.
In a separate bowl, place flour, eggs, and remaining salt and pepper and whisk until smooth. Set aside.
Place a medium sized saucepan over high heat. Add enough grapeseed oil to deep fry and heat to 200C.
Once the oil is hot, coat boxing chicken pieces in batter and allow excess to drain. Deep fry, in batches, until golden and crispy, about 3-5 minutes. Remove from oil and set aside to drain on a paper towel.
To serve, pipe Parsnip Puree onto serving plates, top with fried Boxing Chicken, Sticky Orange Glaze, and some Pickles. Garnish with celery leaves and red onion.
June 20th
Blessed Francisco Pacheco
Born to the Portugese nobility, he joined the Jesuit as a missionary priest to the Far East HE traveled first in India, then Macao, and finally to Japan. He returned to Macao to direct the Jesuit Institute, then back to Japan, and then was exiled in the first wave of an anti–Christian persecution. He immediately returned to Japan to assist his fellow missionaries and minister to convert Catholics. Imprisoned, abused, and finally executed for his continued work for the faith. Martyr.
Here is a recipe for Japanese Curry to celebrate his missionary zeal:
INGREDIENTS
800 g onions
60 g butter
70 g cake flour
3 tablespoons Japanese curry powder
3 tablespoons Worcestershire sauce
2 tablespoons tomato ketchup
1 kg chicken thigh, boneless
2 sticks carrots cut into 2cm wedges
1 liter water or chicken stock if available
4 green cardamom pods
2 potatoes, cut into 3 cm cubes
1 Fuji apple, grated
2 teaspoons salt
180 g frozen green peas
INSTRUCTIONS
Roux
Melt the butter in a pan over low heat. Add the flour and combine it with the butter to form a paste.
Cook until the color becomes medium brown, which will take about 15 minutes.
Remove from heat. Combine the garam masala, Worcestershire sauce, and tomato ketchup with the roux.
The curry
Slice the onions thinly. Saute the onions over low heat with some oil until they are caramelized, which will take 15 to 20 minutes.
Remove the onions from the pan. Use the remaining oil in the pan to brown the boneless chicken meat.
Add the carrot, onion, cardamom, and one liter of water into the pan. Simmer over low heat for 15 minutes. Skim off any impurities floating on the surface of the curry.
Add the potatoes, salt, and apple. Simmer for another 40 minutes.
Add the roux. Mix well.
Add the frozen peas and wait until it boils.
Serve.
June 21st
Saint Lazarus
Leper mentioned by Christ in the parable of Lazarus and the rich man in the Gospel of Luke.
Here is a recipe for Sanpeijiru: Salmon Scrap Soup to honor his poverty:
INGREDIENTS
1 lb salmon scraps (1 lb = 450 g) (“ara” or “kiriotoshi” in Japanese) (see Note)
3 Salted Salmon fillets (Recipe)
1 kombu (dried kelp) (Palm sized)
4 cups water (4 cups = 960 ml)
1 daikon (1 daikon = 8" or 20 cm long)
1 carrot
2 Negi (Leek/Green Onion) (or 4 scallions/green onions)
2 potatoes (I use Yukon Gold potatoes)
4 Tbsp sake
1 tsp kosher salt
INSTRUCTIONS
Bring a large pot of water to boil. Cut salmon scraps into 2-3” (5-8 cm) pieces.
Cut the salted salmon filets in half.
When water is boiling, blanch all the salmon scraps and salted salmon fillets for 30 seconds. This will help get rid of the fishy smell and remove some of the saltiness.
Drain and rinse each salmon piece with water and get rid of the fat, protein (white stuff), and sometimes scales. It’s important to get rid of the smelly oil.
Put all the salmon in a large pot and add 4 cups (960 ml) of water.
Add Kombu and cover with the lid. Slowly bring it to boil so that the kombu has enough time to release its umami.
Meanwhile, peel and cut daikon radish in quarters lengthwise. Then slice thinly.
Peel and slice the carrot into thin rounds (or halves or quarters, depends on the size).
Cut Tokyo negi (or long negi or scallions) into ½ inch (cm) pieces diagonally. All the veggies except for the potatoes are ready to go.
When the soup is almost boiling, discard the kombu. Kombu gets slimy and releases a bitter taste in boiling water, so for Japanese cooking we discard Kombu right before boiling. Using a fine mesh sieve, scoop foam, fat, and any scum you see floating on the surface of the soup.
Once the soup is clean, add the vegetables. Place the lid and continue to cook until vegetables are almost tender (80% done).
Meanwhile, peel the potato and remove the potato eyes (sprouts) if there are any.
Cut the potato into bite size cubes (I cut each potato into 8 pieces) and soak in water to remove starch.
When daikon is semi translucent and tender (no more raw hard part), add the potatoes, which take about 15 minutes to become tender (depending on the size).
With the fine mesh sieve, scoop more fat and foam if there are any.
Add sake and salt. Add more salt if necessary. Saltiness depends on the salmon, so you should taste the soup before seasoning; serve hot.
June 22nd
Saint Thomas Moore
Studied in London and Oxford, England. A page for the Archbishop of Canterbury. Lawyer. Twice married, and a widower he was the father of one son and three daughters, and a devoted family man. Writer, most famously of the novel which coined the word Utopia. Translated with works of Lucian. Known during his own day for his scholarship and the depth of his knowledge. Friend of King Henry VIII, he was named Lord Chancellor of England, a position of political power second only to the king. Fought any form of heresy, especially the incursion of Protestantism into England. He opposed the king on the matter of royal divorce and refused to swear the Oath of Supremacy which declared the king the head of the Church in England. He was imprisoned in the Tower of London. Martyred for his refusal to bend his religious beliefs to the king‘s political needs.
In his work Utopia, vegetarianism was favored so here is A Full English vegetarian breakfast.
INGREDIENTS
1 tbsp oil
6 medium mushrooms, sliced
8 spears asparagus
Salt
Black pepper
1 large tomato, halved
6 slices halloumi cheese
1 tin baked beans
2 slices bread, toasted
INSTRUCTION
Heat the oil in a frying pan, and add the sliced mushrooms and asparagus. Season with a pinch of salt and pepper, and cook over medium heat for about 5 minutes, until the mushrooms are soft.
Meanwhile, heat up a griddle pan (or just another frying pan, if you don’t have a griddle pan), and add the tomato cut-side down, along with the slices of halloumi. Cook for a few minutes, turning the halloumi once it’s golden brown underneath (here are some more details about how to cook halloumi, if you’re not sure).
Heat the baked beans in the microwave or in a small saucepan, stirring regularly.
Serve all the elements of the vegetarian full English breakfast together, along with some slices of toast.
June 23rd
Blessed Mary of Oingnies
Born wealthy. From her early youth, Mary felt called to the religious life, but she entered into an arranged marriage at age 14. She convinced her husband to live chastely and to turn their home into a leper hospice. Mary gave away as much of her fortune to the poor as she could, and spent her days caring for lepers. Later in life, she moved into a hermit‘s cell near an Augustinian house. She spent the rest of her life there, praying for souls in Purgatory, and giving advice to would-be spiritual students. Noted for visions, especially of Saint John and her guardian angel, ecstasies, prophecies, and psychic gifts; she ate no meat, dressed exclusively in white, may have been a stigmatist, and reported cut off pieces of her flesh to rid herself of desire for the world.
Here is a quiche: A creation of her native town, Nivelles Belgium
INGREDIENTS
Pour la pâte :
1 kg de farine de froment
250 g de beurre salé
40 g de levure fraîche
4 oeufs entiers
2 oeufs
30 g de sel de cuisine
20 cl de lait
Pour la garniture (ou Makayance) :
2.4 kg de bètcheye (fromage de Nivelles de type boulette)
75 g de bettes à cardes (sans les cardes)
75 g de persil frisé (sans les tiges)
4 noix d'oignon blanc
9 oeufs entiers
2 cuillères à café de poivre blanc
450 g de beurre de ferme salé fondu
1 cuillère à café de sel
INSTRUCTIONS
Etape 1
Pâte :
Etape 2
Tamiser 950 g farine pour la rendre plus légère.
Etape 3
Mélanger le sel à la farine.
Etape 4
Délayer la levure dans le lait tiède et une pincée de sucre, la laisser germer.
Etape 5
Former une fontaine, y verser les 4 œufs entiers + les 2 jaunes d’œuf.
Etape 6
Mélanger le beurre (consistance « pommade »).
Etape 7
Dans la farine, y verser la levure.
Etape 8
Travailler la farine délicatement afin d’y incorporer le tout.
Etape 9
Bien pétrir jusqu’à l’obtention d’une pâte bien lisse.
Etape 10
Séparer la pâte en boulots de 150 g pour des platines de 19 cm de diamètre.
Etape 11
Laisser lever les pâtons (sous un linge sec, à l’abri des courants d’air et près d’une source de chaleur).
Etape 12
Makayance (garniture):
Etape 13
Séparer les feuilles de persil de leurs tiges.
Etape 14
Laver les bettes et le persil et les essorer.
Etape 15
Mélanger le fromage émietté avec les 9 œufs entiers et le beurre fondu chaud (couleur noisette foncée).
Etape 16
En dernière minute, hacher finement les légumes (bettes, persil, oignons) à la main (éviter les robots).
Etape 17
Malaxer le fromage avec les légumes, le sel et le poivre.
Etape 18
Rectifier l’assaisonnement si nécessaire.
Etape 19
Platines :
Etape 20
Au rouleau, abaisser les pâtons au diamètre extérieur de vos platines.
Etape 21
Foncer délicatement la pâte dans des platines bien beurrées.
Etape 22
Piquer le fond de la tarte à l’aide d’une fourchette
Etape 23
Etaler la makayance sur une épaisseur de +/- 8 mm.
Etape 24
Cuire +/- 10 minutes à four préchauffé (200°C - thermostat 6-7) jusqu’à ce que la croûte soit dorée.
Etape 25
Eviter de brunir le fromage par une cuisson trop longue.
Etape 26
Après cuisson, retirer immédiatement les tartes des platines et les déposer sur des claies.
Etape 27
Servir les tartes bien chaudes, nappées de beurre de ferme salé.
Etape 28
Bon appétit !
June 24th
Feast of the Birth of John the Baptist
Cousin of Jesus Christ. Son of Zachary, a priest of the order of Abia whose job in the temple was to burn incense; and of Elizabeth, a descendent of Aaron. As Zachary was ministering in the Temple, an angel brought him news that Elizabeth would bear a child filled with the Holy Spirit from the moment of his birth. Zachary doubted and was struck dumb until John’s birth.
Prophet. John began his ministry around age 27, wearing a leather belt and a tunic of camel hair, living off locusts and wild honey, and preaching a message of repentance to the people of Jerusalem.
Here is a honey smoothie recipe to honor his diet
INGREDIENTS
1 1/2 cups almond milk
1/4 cup almond butter
2 tablespoons honey
1 tablespoon ground cinnamon
1 frozen banana, chopped
INSTRUCTIONS
Blend almond milk, almond butter, honey, and cinnamon in a blender until just combined. Add banana and blend until smooth.
June 25th
Saint Moloc
Born to the Irish nobility. One day as Moloc stood on a rock on the Irish shore, the rock broke away, sailed across the sea, and came ashore on the island of Lismore in Loch Linnhe. Moloc and Saint Comgall worked as missionaries in Scotland, Moloc ranging far and wide to the Picts. Founded monasteries on the Isle of Lismore, and at Rosemarkie and Mortlach in the territory of the Picts; Saint Malachy claims that Moloc founded 100 monasteries in Scotland.
Here is a traditional Scottish Clapshot recipe for his conversion of the Picts
INGREDIENTS
1 pound baking potatoes, peeled and cubed
3/4 pound turnips, peeled and cubed
1/4 pound carrots, peeled and cubed
1 teaspoon salt
2 tablespoons butter, cubed 3 tablespoons heavy cream
INSTRUCTIONS
Place the potatoes, turnips, carrots, and salt in a Dutch oven, fill with water to cover the vegetables, and bring to a boil over high heat.
Reduce the heat to medium-high and boil the vegetables until tender, 20 to 25 minutes. Drain and mash the vegetables with a potato masher. Spoon the mashed vegetables into a serving dish, top with cubes of butter, and drizzle with cream.
June 26th
David the Tree Dweller
From his youth, David was known for his contemplative, prayerful personal piety. Hermit outside Thessalonica for 70 years, including three years living in an almond tree.
Here is a recipe for Soft Pretzel Trees to honor his habitat
INGREDIENTS
1 Egg
1 packet Active dry yeast
2 1/2 cups All purpose flour
1/2 cup Baking soda
2 tbsp Brown sugar, soft
1 Kosher salt or pretzel salt
2 cups Pastry flour
1 1/2 tsp Salt
4 oz Butter, unsalted
1 cup Pilsner
8 1/2 cup Water
INSTRUCTIONS
Combine 1 1/2 cups water, sugar, and yeast, in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
Add the butter, salt, and flour and mix at low speed until combined. Increase the speed to medium and knead until the dough is smooth and begins to pull away from the side of the bowl, about 4-5 minutes. If the dough continues to stick to the sides of the bowl, slowly add additional flour in small increments. (You can also hand knead the dough
Remove the dough from the bowl, place it on a flat surface, and knead it into a ball with your hands.
Oil a bowl with vegetable oil, add the dough, and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
Preheat the oven to 425 degrees F.
Bring 3 quarts of water to a boil in a large stockpot over high heat and slowly add the baking soda. Caution – the baking soda will boil over if added too fast.
Remove the dough from the bowl and place it on a flat surface. Divide the dough into 8 equal pieces. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Shape your soft beer pretzels as little pine trees
Prepare a large baking sheet with parchment paper or spray with cooking spray. Set aside.
In a small bowl beat one egg with 1 tablespoon of cold water. Set aside.
In batches, boil the pretzel bites in the water and baking soda mixture for 30 seconds. Remove with a large slotted spoon and place on a prepared baking sheet.
Brush the tops with the egg wash and season the tops with coarse sea salt.
Bake for 15 to 18 minutes until golden brown.
Remove to a baking rack and let rest 5 minutes before serving.
June 27th
Saint Cyril of Alexandria
Nephew of Theophilus the Patriarch. Monk. Priest. Bishop and patriarch of Alexandria, Egypt. Suppressed the Novatians. Worked at the Council of Ephesus. Fought against Nestorius who taught the heresy that there were two persons in Christ. Catechetical writer. Wrote a book opposing Julian the Apostate. Greek Father of the Church. Doctor of the Church.
Here is a recipe for North Africa Eggs to honor his home and patriarchy
INGREDIENTS
Olive oil, for frying
1 onion, peeled and diced
1 red pepper, deseeded and diced
1 green pepper, deseeded and diced
2 garlic cloves, peeled and sliced
1 red chili, deseeded and chopped
1 tsp cumin seeds
5 ripe tomatoes, roughly chopped (add a pinch of sugar if the tomatoes aren’t quite ripe)
4 eggs
Sea salt and freshly ground black pepper
INSTRUCTIONS
Shape your soft beer pretzels as little pine trees and see how much easier it is to dunk them straight into the mustard jar:) Pair with your favorite craft brew!
Heat a heavy-based frying pan over a medium heat. Add a dash of oil and sweat the onion for 5 minutes until soft. Add the peppers and continue to sweat for 5 minutes, then add the garlic and chili and fry for 1–2 minutes until soft and tender.
Add the cumin and fry for 1 minute, then add the tomatoes, season, and cook for 15–20 minutes until the tomatoes have completely collapsed (add 3–4 tablespoons of water to the mixture if the tomatoes aren’t that moist). The mixture should be the consistency of a thick sauce. Stir to mix well, taste, and adjust the seasoning.
Make 4 wells in the tomato mixture and break an egg into each well. Cover the pan and cook gently over a medium-low heat for 5–6 minutes, or until the egg white is set and the yolk is still a little runny.
Serve sprinkled with coriander leaves and chopped spring onion, plus plenty of crusty bread on the side to mop up any juices.
June 28th
Maria Chi Yu
A girl who grew up in an Christian-run orphanage in Wangla, apostolic vicariate of Southeastern Zhili, China. Martyred in the Boxer Rebellion.
Here is a ginger candy recipe to honor the feast of the child saint
INGREDIENTS
3 1/2 cups ginger, 200g
1 cup sugar, 200 g
1/3 cup sugar, 67 g
INSTRUCTIONS
Wash ginger and use a spoon to scrape the skin off.
Slice the ginger 1/8" thickness and into the size, you would like the final candy to be.
Put in a pot and add water to cover.
Simmer the ginger over low heat for 15-20 mins or until you can pierce it with a knife.
Add 1/3 of the sugar and simmer for 10 minutes.
Remove pot from heat and let cool. Add another 1/3 of the sugar and simmer for 10 minutes, then let cool.
Add the last 1/3 of sugar and simmer. This time watch the pot carefully, stirring constantly as the sugar gets thicker and turns syrupy.
Lower the heat to prevent burning.
The ginger candy is done when the syrup is thick and clinging and the ginger is transparent.
Prepare a tray with 1/3 cup white sugar spread over it.
Evenly distribute your ginger slices over the sugar and press lightly into the sugar, flip and do the same to the other side. Be careful the ginger will be really hot!
Let cool. The ginger candy will harden as it cools. Store into a clean airtight jar.
June 29th
Saint Peter the Apostle
Professional fisherman. Brother of Saint Andrew the Apostle, the man who led him to Christ. Apostle. Renamed “Peter” (rock) by Jesus to indicate that Peter would be the rock-like foundation on which the Church would be built. Bishop. First Pope. Miracle worker.
Here is a near eastern fish recipe to honor the feast day of the fisher of men
INGREDIENTS
2¼ pounds fresh tilapia fish, cleaned
3 tbsp sea-salt
5 cloves garlic, minced
2 fresh green peppers, minced
Oil for frying
INSTRUCTIONS
1. Cut a deep notch in each tilapia fish and spread 2 tbsp salt on the fish.
2. Heat up ½ an inch of oil in the frying pan, and when it is very hot add
the fish
3. Cook the tilapia fish for 12 minutes (6 minutes on each side)
4. Place the fried fish on paper towels in order to get rid of unwanted oil.
5. Mix the peppers, garlic, 1 tbsp salt, and lemon juice, then spread it on
the fish. Serve on a large dish.
June 30th
Basilides of Alexandria
Pagan Roman soldier. Guard to the prefect of Egypt. Defended Saint Potomiana from the mob as she was being led to her martyrdom. She appeared to Basilides in visions each of three nights after her martyrdom, claiming to be praying for him and his conversion. He converted and was martyred for his new faith.
Here is a recipe for Egyptian Spiced Prawns to honor his home
INGREDIENTS
3 tablespoons olive oil
3 garlic cloves, crushed
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ginger, fresh grated
1 1⁄2 lbs large shrimp, raw & shelled
1⁄8 teaspoon sea salt
2 tablespoons fresh coriander, chopped (cilantro)
INSTRUCTIONS
Heat the oil in a large frying pan; add the garlic and sauté gently for 2-3 minutes.
Add the paprika, cumin, and ginger; stir to combine.
Stir in prawns, salt, and cilantro. Stir-fry for 5 minutes or until the prawns turn pink.
Serve over hot rice.
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