October - 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
October
October 1st
Saint Piaton of Tournai
Priest, ordained by Saint Dionysius the Areopagite. Early evangelist to the areas of Tournai, Belgium, and Chartres in Gaul (modern France). Martyred in the persecutions of Emperor Maximian Herculeus by having his head split open.
Here is a recipe for a Split-Top Butter Loaf to honor his sacrifice:
INGREDIENTS
1 teaspoon sugar
3/4 cup warm water (105 to 115 degrees F)
1 envelope active dry yeast
1 1/2 cups buttermilk
1 egg
1 tablespoon salt
1/4 cup honey
3 tablespoons butter, in pieces
6 cups bread flour
Topping:
2 tablespoons butter, melted
INSTRUCTIONS
Stir the sugar into warm water in a small cup. Sprinkle yeast over top. Let stand until foamy, 5 to 10 minutes.
Heat buttermilk, egg, salt, honey and butter in a saucepan until butter melts and mixture registers 110 to 120 degrees F on an instant-read thermometer. Transfer to a large bowl.
Add 2 cups of bread flour; beat until smooth. Stir in yeast mixture. Add remaining flour, 1/2 cup at a time until dough holds together and pulls away from the sides of the bowl.
Transfer dough to a lightly floured surface. Knead until smooth and elastic, 8 to 10 minutes. Transfer to a large greased bowl, turning to coat.
Cover with a clean kitchen towel or plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
Punch dough down. Let rest for 5 minutes. Grease two 9 1/4 x 5 1/4 x 2 3/4-inch loaf pans. Divide dough in half; lightly coat halves with flour.
Gently pat each half into a 7 x 5-inch rectangle. Transfer to the 2 prepared loaf pans. Cover with a clean kitchen towel. Let rise in a warm place until doubled in volume, about 1 1/4 hours.
Heat oven to 350 degrees F. With a razor blade or very sharp knife, make a slash down the length of each loaf.
Bake in a 350 degrees F oven for 15 minutes. Open oven; pull the rack with the bread out slightly. Brush loaves with some of the melted butter. Bake for another 15 minutes. Brush again with butter. Bake for another 5 minutes or until the loaves sound hollow when tapped.
Remove loaves from pans to a wire rack to cool.
October 2nd
Blessed Jan Beyzym
Son of a Polish freedom fighter. Jesuit priest. Teacher at Jesuit boarding schools in Tarnopol and Chyrów. He became a missionary to lepers near Tananariwa, Madagascar. He then began construction of a leper hospital at Marana, Madagascar; he never gave up, but it took nine years to finish.
Here is a recipe for Haluski; Traditional Polish Cabbage and Noodles to celebrate his heritage and sacrifice:
INGREDIENTS
8 ounces egg noodles
2 tablespoons olive oil
1 pound kielbasa (or sausage of your choice), sliced
4 tablespoons butter
1 large onion, chopped
1 large head of cabbage, chopped and divided in half
2 cloves garlic, minced
1 cup frozen peas
Salt and fresh ground black pepper to taste.
INSTRUCTIONS
1. Cook egg noodles in boiling water for 2 minutes less than the package directions say. Drain and set aside.
2. Brown the sausage slices in olive oil.
3. Add the butter and onion to the sausage. Cook until the butter melts and the onions soften; stirring to pick up the brown bits from the bottom of the pan.
4. Add the garlic and half the cabbage. Stir until coated with butter then cover and simmer for 10 minutes.
5. Add the peas, the other half of the cabbage, and the noodles. Stir to combine, cover and simmer for 5-6 minutes.
6. Add salt and pepper to taste and serve.
October 3rd
Saint Dionysius the Areopagite
Assessor of the Areopagus in Athens, Greece. Converted from paganism to Christianity by Saint Paul the Apostle (Acts 17:34). Married to Saint Athens. Early writers say he became the first bishop of Athens and was martyred. Later writers confused his story with that of Denis of France and others of the name in that period and attributed any number of writings to him.
Here is a recipe for Athenian Fish to celebrate his feast:
INGREDIENTS
4 tilapia fillets, thawed (1-1.5 pounds)
1⁄2 teaspoon lemon pepper
1 teaspoon all purpose Greek seasoning, divided
1 tablespoon extra virgin olive oil
1 tablespoon minced garlic
1⁄4 cup diced onion
1 (14 ounce) can quartered artichoke hearts (drained)
1 (14 1/2ounce) can diced tomatoes (drained)
1⁄2 cup white wine
2 tablespoons sliced black olives
INSTRUCTIONS
Preheat large saute pan on medium-high for 2-3 minutes.
In the meanwhile, season both sides of the fish fillets with pepper and 1/2 t of the Greek seasoning. Wash your hands.
Place oil in pan; swirl to coat. Add garlic and onion; cook 1-2 minutes until the onion is soft.
Add fish fillets (wash hands). Top fish with remaining ingredients (including remaining 1/2 t Greek seasoning).
Cover and cook 8-10 minutes, stirring veggies once. Cooking time will depend on the thickness of the fish. . .fish is done when it has an internal temperature of 145 degrees and flesh is opaque and separates easily with a fork.
October 4th
Saint Ammon the Great
A wealthy, married layman who became a desert hermit. Ammon was one of the earliest and greatest desert monks, living in a cell on Mount Nitria. His reputation for holiness spread, and he attracted over 4,000 spiritual students. Known for his extraordinary fasts, he ate only once every three or four days.
Here is a recipe for Desert Fire Pasta for this desert father:
INGREDIENTS
Jalapeno Cream Sauce
1 1⁄2 tablespoons plus 1 teaspoon butter, divided
1 1⁄2 tablespoons all-purpose flour
1⁄4 cup diced onion
1 tablespoon coarsely chopped fresh jalapeno
1 teaspoon minced garlic
2 cups heavy cream
3⁄4 teaspoon salt (to taste)
1⁄4 teaspoon ground black pepper (to taste)
1 pinch ground red pepper (cayenne)
Desert Fire Pasta
salt
2 tablespoons vegetable oil
12 medium shrimp, peeled and deveined (19-23-count)
3⁄4 cup sliced fresh mushrooms
2 teaspoons minced fresh jalapenos
8 ounces angel hair pasta (about 4 cups cooked)
1 1⁄2 cups jalapenos, cream sauce (see recipe)
1⁄4 cup shredded parmesan cheese (or more to taste)
2 tablespoons chopped fresh parsley
1⁄4 cup fresh pico de gallo (simple to make)
INSTRUCTIONS
Jalapeno Cream Sauce: To make a roux, melt 1 1/2 tablespoons butter; whisk in flour. Set aside.
Saute onion, jalapeno, and garlic in the remaining 1 teaspoon butter over medium heat until translucent, 5 to 6 minutes. Do not let the vegetables brown. Stir in cream, salt, and black and red peppers; increase the heat and bring to a boil. Reduce heat to a simmer; whisk in the roux and cook until thickened. Set aside and keep warm to use in Desert Fire Pasta. Yields 2 cups.
For the Pasta: Bring a large pot of salted water to a boil.
While water comes to a boil, heat oil in a large skillet; add shrimp, mushrooms, and jalapeno. Cook, tossing frequently, just until shrimp are opaque.
Cook pasta in the boiling water just until al dente, according to package directions. While pasta cooks, stir jalapeno cream sauce into the shrimp mixture. Cook until heated through; do not let boil.
Drain cooked pasta well. Add to shrimp mixture; toss until well coated.
Transfer to serving dishes; sprinkle with Parmesan, then parsley. Spoon pico de gallo atop each serving.
October 5th
Blessed Bartholomew Longo
Son of a physician, Longo was born financially well off and received a good education, both secular and Christian. Raised in a pious family; they prayed the Rosary together each night. An excellent student, Barolo was skilled in literature, oratory, fencing, dancing, music, and other arts could play flute and piano, directed a school band; was also known to be restless, and had difficulty sitting through classes. Studied law at the University of Naples where received his degree in 1864, but where he fell into a dissolute and worldly life.
Following a philosophy class taught by a fallen-away priest, Longo moved from indifference to the Church to ridicule, to open hostility. He participated in street demonstrations against the Pope, then dabbled in occult nonsense like magnetism and spiritism, tipping tables and contacting the spirit world through mediums. Burning his bridges, he finally became a Satanist, and with some further study, a Satanist priest.
Bartholomew’s family and friends refused to give up on the young man, praying for his return to the faith, and pecking away at his interest in Satan. Vincente Pepe, a respected professor from his hometown, convinced him to turn from the occult, and a Dominican friar named Father Albert guided him through his return to the Church.
Father Albert helped him join a group of local lay people working for the poor. Seeing the terrible, grinding poverty that was the lot of most, he wanted to do something to help. Bartholomew and Mariana, the widowed Countess di Fusco, constructed charitable institutions forming what became known as the City of Charity or City of Mary. To staff the orphanage in the City, Longo founded the Daughters of the Rosary of Pompeii.
He established a trade school for the Sons of the Imprisoned, boys whose fathers were in jail, and placed it under the direction of the Brothers of Christian Schools. The success of the school disproved the contemporary assumption that children of criminals were doomed to be criminals themselves, and in 1922 he established a sister school for the daughters of prisoners.
Here is a recipe for Italian Deviled Eggs to commemorate his journey:
INGREDIENTS
12 hard-cooked eggs, peeled and cut in half lengthwise
1/3 cup mayonnaise
2 tablespoons pesto sauce
2 tablespoons chopped roasted red pepper
1/8 teaspoon salt
1/8 teaspoon black pepper
1 bunch fresh basil leaves, washed
INSTRUCTIONS
In a medium bowl, combine egg yolks, mayonnaise, pesto sauce, red pepper, salt, and black pepper; mix well.
Place egg mixture in a resealable plastic storage bag, seal, and cut the tip off one corner of the bag. Pipe egg mixture into egg white halves.
Fill egg white halves with yolk mixture (see Tip) and place on a platter. Cover with plastic wrap and refrigerate until ready to serve. Top each with a basil leaf before serving.
October 6th
Saint Faith
Reported to have been an exquisitely beautiful woman, utterly indifferent to the world who had dedicated herself to God. Arrested for her faith and tried by Dacian, procurator at Agen, France in the persecutions of Diocletian. Martyred with Saint Alberta. Her manner of execution was to be grilled alive on a brazier. As they were being cooked, some of the spectators expressed sympathy for the girl, Dacian had them beheaded.
Here is a recipe for Grilled Garlic Heads to honor her sacrifice
INGREDIENTS
4 Large heads of garlic
¼ cup extra virgin olive oil
INSTRUCTIONS
Preheat the grill to medium, about 350°F.
Take a sharp knife and slice the top off each head of garlic about one-quarter to one-third of the way down so as to expose some of each clove.
Place the garlic heads in the center of a double layer of heavy-duty aluminum foil about 12 by 12 inches square. Drizzle the heads with olive oil and turn them upside down on the foil, then bring the ends of the foil up to create a pouch. Crimp the ends tightly to seal.
Place the pouch of garlic on the grill and roast for approx. 1 hour, or until very tender.
Remove the pouch from the grill and carefully unwrap, taking care to let steam escape. Remove garlic cloves from the heads by squeezing gently to pop them out. Use a small fork to dig out any stubborn ones.
Garlic can be wrapped and stored in the refrigerator for two weeks or frozen for up to 3 months.
October 7th
Martyrs of Arima
Eight laypeople of Japan who were martyred together in the persecutions of Christianity in Japan.
Blessed Didacus Hayashida
Blessed Hadrianus Takahashi Mondo
Blessed Ioanna Takahashi
Blessed Leo Hayashida Sukeemon
Blessed Leo Takedomi Kan’Emon
Blessed Magdalena Hayashida
Blessed Martha Hayashida
Blessed Paulus Takedomi Dan’Emon
Here is a recipe for Barbecue Yakitori Chicken made from eight chicken thighs to celebrate these eight martyrs:
INGREDIENTS
8 boneless chicken thighs, skin on
8 large, thick spring onions, trimmed
For the yakitori sauce
60ml sake
50ml Japanese soy
4 tsp mirin
3 tsp castor sugar
To serve:
shichimi togarashi and lemon wedges
8 metal skewers or bamboo skewers soaked in water for 2 hours
INSTRUCTIONS
1. To make the yakitori sauce mix all the ingredients together in a small pan and bring to a boil, then reduce the heat and simmer for 10 minutes or so, or until the sauce has thickened to a glazing consistency.
2. Cut the chicken into 2.5cm cubes. Cut the spring onions into 2.5cm-long sticks. Place two pieces of chicken on the skewer followed by a spring onion baton, continue the same pattern, then finish the eight skewers.
3. Heat a barbecue too high, [recommended over charcoal if possible]. Oil the bars of the grill and spread out the chicken skewers on it. Grill both sides of the chicken until the juices drip but don't overcook, then brush the sauce on the skewers and put back on the grill, and grill for 30 seconds on each side, repeating the glazing process twice more.
4. Place the skewers on plates and drizzle with the last of the glaze, sprinkle with shichimi togarashi (Japanese spice mix, available from Asian grocers), and serve with lemon wedges.
October 8th
Saint Pelagius the Penitent
Professional dancer. Attended a sermon by Saint Nonnus of Edessa during which he spoke of a stripper who worked to make herself beautiful and her dance perfect, but did nothing for the work of God. Pelagia immediately converted, confessed, was baptized, turned away from her former life, moved to Jerusalem, and lived as a hermit the rest of her days, wearing men’s clothes so people would leave her alone.
Here is a recipe for Stripped Chicken Salad for this "professional dancer" turned Desert mother:
INGREDIENTS
6 ounces boneless skinless chicken breast, cut into thin strips
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup chicken broth
3-1/2 cups torn mixed salad greens
1/4 cup sliced fresh mushrooms
1/4 cup chopped red onion
1 small carrot, julienned
DRESSING:
2 tablespoons balsamic vinegar
1 tablespoon water
1 tablespoon canola oil
1-1/2 teaspoons Dijon mustard
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
INSTRUCTIONS
Sprinkle chicken with salt and pepper. In a small skillet, cook and stir chicken in broth for 4-6 minutes or until no longer pink. Meanwhile, in a bowl, combine the salad greens, mushrooms, onion, and carrot.
In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Divide between two serving plates; top with chicken. Serve immediately.
October 9th
Abraham the Patriarch
Old Testament patriarch. Married to Sarah. Founder of the Hebrew nation. Father of all believers in the true God. At God’s command, he moved from his native Chaldea to Canaan. Nomadic shepherd. Reported to have lived to age 175.
For all Christians, Jews, Muslims, and every other child of Abraham here is a recipe for Grilled Persian Saffron Lamb Chops:
INGREDIENTS
8 loin lamb chops or 12 rib lamb chops
1 small sweet onion, such as Vidalia or Walla Walla, peeled and thinly sliced
8 sprigs of fresh flat-leaf parsley
Persian Saffron-Yogurt Marinade
1/2 teaspoon saffron threads
1 tablespoon hot water
2 cups plain Greek-style whole milk yogurt
2 medium-size onions, peeled and thinly sliced
2 cloves garlic, peeled and finely chopped
2 strips of orange zest
1/2 cup fresh lemon juice
2 teaspoons coarse salt (sea or kosher)
1 teaspoon freshly ground black pepper
Saffron Butter Baste
1/2 teaspoon saffron threads
1 tablespoon hot water
8 tablespoons salted butter, melted
3 tablespoons fresh lemon juice
1 clove garlic, peeled and minced
1/2 teaspoon freshly ground black pepper
INSTRUCTIONS
For the chops
Arrange the lamb chops in a glass baking dish and pour the yogurt marinade over them. Turn the chops a few times, cover with plastic wrap, and marinate in the refrigerator for 12 to 24 hours, the longer the stay, the richer the flavor.
Set up a grill for direct grilling and preheat it to high. Brush and oil the grill grate.
Remove the chops from the marinade, drain well, place on the grate, and grill, basting with the Saffron Butter Baste until cooked to taste, about 4 minutes per side to cook rib chops to medium, about 6 minutes per side to cook loin chops to medium. Place the chops on a platter and arrange the sliced onion on top.
Top with parsley and serve.
For the baste
Crumble the saffron threads between your thumb and forefinger and place in a small bowl with the water. Let the saffron infuse for 10 minutes.
Combine the saffron and the remaining ingredients in a saucepan and cook over low heat for a few minutes to warm the garlic. Use right away.
October 10th
Saints Eulampia and Eulampius
Saints Martyrs, Two young children, brother, and sister, who bravely confessed Christ at Nicomedia in Asia Minor under Maximinian Herculeus, and who miraculously came forth unhurt from a cauldron of boiling oil into which they had been cast. They were thereupon beheaded; but their courage led to the conversion of two hundred soldiers, witnesses of their martyrdom, and who themselves were likewise put to death as Christians.
Here is a recipe for Two Alarm Deep Fried Turkey to honor their sacrifice:
INGREDIENTS
2 tablespoons kosher salt
1 tablespoon salt-free spicy seasoning blend
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried crushed red pepper
1 (12- to 14-lb.) whole frozen turkey, thawed
2 tablespoons vegetable oil
Peanut oil
INSTRUCTIONS
Stir together the first 5 ingredients.
Remove giblets and neck from turkey, and, if desired, reserve for another use. Rinse turkey with cold water. Drain cavity well; pat dry. Rub turkey evenly with 2 Tbsp. vegetable oil. Loosen and lift skin from turkey breasts with fingers without totally detaching skin; spread one-fourth salt mixture evenly underneath. Carefully replace the skin. Sprinkle an additional one-fourth salt mixture inside the cavity; rub it into the cavity. Sprinkle the remaining salt mixture evenly on the skin; rub it into the skin. Place the turkey on the fryer rod.
Pour peanut oil into a deep propane turkey fryer, pouring 10 to 12 inches below the top of the fryer. Heat to 300° over a medium-low flame according to the manufacturer's instructions. Carefully lower the turkey into hot oil with rod attachment.
Fry 45 minutes or until a meat thermometer inserted in the thickest portion of the thigh registers 165°. (Keep oil temperature between 300° to 325°.) Remove turkey from oil; drain and let stand 15 minutes before slicing.
October 11th
Maternity of the Blessed Virgin Mary
Commemorates Mary‘s motherhood of the divine, her dignity as Mother of God, and refers also to her spiritual motherhood of men. It was first granted to Portugal, Brazil, and Algeria in 1751; it is now of almost universal observance.
Here is a recipe for Mom's Famous Meatloaf to honor the occasion:
INGREDIENTS
2 lbs ground beef
1 (6 ounce) package chicken flavored stuffing mix
1 cup water
2 eggs, beaten
1⁄2 cup barbecue sauce
INSTRUCTIONS
Heat oven to 375 degrees.
In a bowl, mix all ingredients except for 1/4 cup of the BBQ sauce.
Line a glass cake pan with tin foil.
Put the meat mixture into a pan and shape it into a loaf.
Cover the loaf with the rest of the BBQ sauce.
Bake for 1.5 hours or until there's an internal temperature of 160 degrees.
October 12th
Our Lady of the Pillar
In the early day of the Church, Saint James the Greater was spreading the Gospel in Spain, but making very little progress. He was dejected and questioning his mission. About 44, the Virgin Mary, who was still living in Jerusalem at the time, bi-located and appeared to him in a vision to boost his morale. In it, she was atop a column or pillar, which was being carried by angels. That pillar is believed to be the same one venerated in Zaragoza, Spain today. Miraculous healings reported at the scene.
Here is a recipe for Chicken Zargoza to commemorate Our Mother's first apparition:
INGREDIENTS
200 g of chicken
2 tbsp grated cheese
2 tbsp stewed mushrooms (or pickled)
1 tbsp chopped pickles
1 tbsp chopped olives
INSTRUCTIONS
From meat to make two steaks. Place between two cutting boards and press thin.
Put the remaining ingredients in between the two pieces of meat and winding two balls tied with thread and bake the BBQ.
Serve with lemon and garnish of your choice.
October 13th
Blessed Alexandria Maria da Costa
Here is a simple recipe for Communion Bread to commemorate her gift of inedia:
INGREDIENTS
1/3 cup vegetable oil
1/8 teaspoon salt
1/3 cup water
INSTRUCTIONS
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Mix flour, oil, and salt together in a bowl; add water and mix using a pastry cutter until dough is soft. Form dough into 6 balls and press into disks onto the prepared baking sheet using your hands.
Bake in the preheated oven until bread is cooked, 8 to 10 minutes. (Time may vary by oven).
October 14th
Pope Saint Callistus I
Born a slave, owned by Carpophorus, a Christian in the household of Caesar. His master entrusted a large sum to Callistus to open a bank, which took in several deposits, made several loans to people who refused to pay them back and went broke. Knowing he would be personally blamed and punished, Callistus fled but was caught and returned to his owner. Several depositors begged for his life, believing he had not lost the money, but had stolen and hid it. They were wrong; he wasn’t a thief, just a victim, but he was sentenced to work the tin mines. By a quirk of Roman law, the ownership of Callistus was transferred from Carpophorus to the state, and when he was later ransomed out of his sentence with a number of other Christians, he became a free man. Pope Zephyrinus put Callistus in charge of the Roman public burial grounds, today still called the Cemetery of Saint Callistus. Archdeacon. Sixteenth Pope, but due to his class and status and his teaching, for example, his proclaiming that differences in economic class were no barrier to marriage, he was constantly attacked by critics.
Here is a recipe for Graveyard Dirt Cake to honor the journey of this slave, turned prisoner, turned graveyard worker, turned Pope:
INGREDIENTS
1 package Oreos
1 8 oz. cream cheese (softened)
1 cup powdered sugar
1 large container cool whip
½ cup butter or margarine
2 boxes white chocolate or vanilla pudding 3.3 oz. boxes
3 cups milk
1 tsp. vanilla
tombstone cookies
candy corn pumpkins
INSTRUCTIONS
Crush ⅔ package of Oreos and place in the bottom of a 9x13 pan. Set aside.
Mix cream cheese and margarine (or butter) until smooth. Mix in powdered sugar and fold in whipped topping. Set aside.
In a separate bowl mix pudding, milk, and vanilla. Fold this mixture in with the cream cheese mixture.
Pour over the crumb mixture.
Sprinkle with the reserved Oreos.
Sprinkle the reserved crushed Oreos. Add cookies and pumpkins to the top.
Keep refrigerated until ready to serve.
October 15th
Saint Magdalena of Nagasaki
Her parents were martyred when Magdalena was about nine years old. She became an Augustinian tertiary and worked as an interpreter and catechist for Augustinian missionaries Father Francis of Jesus Terrero and Father Vincent of Saint Anthony Simoens. Martyr.
Here is a recipe for Nagasaki Champon Noodles to celebrate her feast:
INGREDIENTS
soup
3 tbsp ramen soup stock
2 tbsp mirin
2 tbsp soy sauce
1 tbsp ginger paste
1 tsp tobanjan chili
2 tbsp oyster sauce
toppings
150g champon noodles
40g pork – thinly sliced
2 large prawns (per person)
25g squid – sliced
2 kamaboko slices (per person)
60g cabbage
50g beansprouts
1/4 carrot
2 spring onions
cooking oil
salt and pepper
chili pepper
chili oil
1 tsp tobanjan chili
1-2 tbsp kimchi sauce
corn
INSTRUCTIONS
Start by preparing all of your ingredients. Wash your squid, cut into small rectangles, and lightly slice on one side in a criss-cross pattern. Next cut your cabbage into thick slices, carrots into batons, and finely chop your spring onion. Unwrap the kamaboko and thinly slice a few pieces per serving. Set aside while you warm your wok.
If you’re making your own soup broth, mix soup base with 400ml water in a pan and bring to a gentle simmer. Add the rest of the ingredients, stir and set aside until later.
In a wok heat a small amount of oil and cook the meat and seafood until almost done. Add the vegetables and kamaboko and stir making sure they are cooking evenly. Season with salt and pepper.
Now add your homemade broth, stirring well to ensure the stock is evenly dispersed.
Finally, once the soup is at a gentle simmer, add the noodles, stir and leave to cook for 1.5 minutes.
Your Champon is ready. Serve into two bowls and sprinkle a little of the remaining spring onion on top for garnish, adding additional chili pepper or oil if you like your noodles spicy.
October 16th
Blessed Augustine Thevarparampil
Priest in the eparchy of Palai, India, ordained on 17 December 1921. Worked with the “untouchable” caste in India, bringing them to the faith, and giving them some basic education to improve their lot in this world.
Here is a Curry Recipe to honor his feast:
INGREDIENTS
CURRY
1 Tbsp (15 ml) coconut or olive oil
1 small onion, diced (150 g)
4 cloves garlic, minced (2 Tbsp or 12 g)
1 Tbsp (6 g) fresh grated ginger (or 1 tsp ground)
1/2 cup (45 g) broccoli florets (or green bell pepper), diced
1/2 cup (64 g) diced carrots
1/4 cup (45 g) diced tomato
1/3 cup (28 g) snow peas (loosely cut)
1 Tbsp (8 g) curry powder
optional: Pinch cayenne or 1 dried red chili, diced (for heat)
2 14-ounce (396 g) cans of light coconut milk (sub full-fat for richer texture)
1 cup (240 ml) veggie stock
Sea salt and black pepper to taste
COCONUT QUINOA
1 14-ounce (396 g) can light coconut milk
1 cup (170 g) white quinoa, rinsed in a fine mesh strainer
optional: 1 Tbsp (15 ml) agave nectar
FOR SERVING optional
Fresh lemon juice
Cilantro, mint, and/or basil
Red pepper flake
INSTRUCTIONS
If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add 1 can of light coconut milk and 1/2 cup water. Bring to a boil, then reduce heat to simmer, cover, and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.
In the meantime, heat a large saucepan or pot to medium heat and add 1 Tbsp coconut oil. Add the onion, garlic, ginger, carrot, broccoli, and a pinch each salt and pepper and stir. Cook, stirring frequently until softened – about 5 minutes.
Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt, and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
Add the snow peas and tomatoes in the last 5 minutes so they don’t overcook.
Taste and adjust seasonings as needed. Added another pinch or two of salt.
Serve over coconut quinoa (see other options below in notes) and garnish with fresh lemon juice and herbs.
October 17th
Saint Richard Gwyn
Cambridge educated. Teacher. Renounced Protestantism, and converted. Imprisoned and martyred for his profession of faith. While in jail, he wrote religious poetry in Welsh. One of the Forty Martyrs of England and Wales.
Here is a recipe for Welsh Cakes to honor his sacrifice:
INGREDIENTS
1 3/4 cups or 225 g self raising flour
pinch of salt
1/2 cup or 100 g margarine
1/4 cup or 50 g sugar
1/4 cup or 50 g currants/raisins
1 egg
2 Tablespoons milk to mix.
INSTRUCTIONS
1. Mix flour and salt, rub in margarine, stir in sugar and currants.
2. Mix it into a fairly stiff dough with the egg and milk.
3 . Roll out about 5 mm (¼ inch) in thickness and cut into rounds, (use a 6.5 cm or 2 1/2 inch cookie cutter) Gather up the trimmings and reroll to make more Welsh cakes.
4. Cook on a medium hot greased griddle pan for about 3 minutes on each side. Place the hot Welsh cakes on some sugar, both sides then serve buttered, hot or cold
October 18th
Saint Isaac Jogues
Joined the Jesuits, taught literature, and ultimately became a missionary to New France. He worked among the Hurons and Petuns in the area of the Great Lakes. This was a rough assignment – not only were the living conditions hard, but the locals blamed the “Blackrobes” for any disease, ill luck, or other problems that occurred where they were. Captured by the Mohawks, enslaved, tortured, and mutilated for thirteen months, he taught the Faith to any who would listen. With the help of local Dutch settlers, he finally escaped and was sent back to France to recover. He then returned to Canada to continue his work with the natives and negotiate peace with the Iroquois. Martyred with fellow Jesuit priest Saint John de Brebeuf and several lay missionaries when the natives blamed Christian sorcery for an epidemic and crop failure. One of the North American Martyrs
Here is a recipe for Canadian Butter Tarts to celebrate his sacrifice:
INGREDIENTS
For the Crust:
3¾ cups all-purpose flour
3 tablespoons granulated sugar
½ teaspoon kosher salt
⅔ cups unsalted butter, COLD (NOT room temperature), cut into pieces
⅔ cups shortening, COLD (NOT room temperature)
⅔ cups ice water
3 teaspoons distilled white vinegar
For the Butter Tarts:
1½ cup dark brown sugar
½ cup dark corn syrup
¼ cup unsalted butter, melted and slightly cooled
2 teaspoons vanilla extract
½ cup raisins or currants
sea salt, for sprinkling (optional)
INSTRUCTIONS
First, make your crust. Whisk together the flour, sugar, and salt in a large bowl or the bowl of your food processor.
You may want to use food a processor. Add in the chopped pieces of cold butter and cold shortening. Blend together with your hands or pulse with your processor until you have coarse crumbs (it doesn’t have to be perfect). You can use a pastry cutter, too, but a clean pair of hands may work best.
Mix together the water and vinegar in a small bowl. When ready, slowly drizzle it over the dough, a tablespoon or so at a time, gently stirring the mixture with a fork or pulsing with your processor, until fully incorporated (you may not use all of the water). It might seem a bit too wet at this point, but it will dry up while it sits in the fridge.
Form the dough gently into 2 loose balls, wrap tightly in plastic wrap, and chill in the fridge for a minimum of 3 hours or as long as overnight (as always, overnight is best). Make your filling when you are almost ready to use your dough.
When you're ready to bake, liberally butter your muffin tins. This recipe makes about 30-36 tarts, so plan accordingly. Preheat your oven to 400 degrees F. Lightly flour a work surface, and take one of your balls of dough and roll it out to about ¼-inch thick. Cut out circles that are a bit larger than the circumference of your tins, so that there is enough crust to hold in the filling, and gently place each circle in the tins, re-rolling your dough as you go. Drop 3-4 raisins in the bottom of each tart before adding in the filling.
Whisk together your dark brown sugar, corn syrup, melted butter, and vanilla. Drop 2-3 teaspoons of filling (it will bubble, so don't overfill or you will have a hell of a time getting the tarts out of the pan) in each tart, then sprinkle with a touch of sea salt. Bake for 12-15 minutes, until lightly golden and mostly set. Allow it to cool completely before removing the tarts from the pan. You may use a dull paring knife to cut around any hardened caramel and then popping each tart out. These will keep well at room temperature for up to 3 days, or frozen for up to 3 months.
October 19th
The Inner Life of Mary
Celebrates the supernatural life which Mary led on earth, particularly her advancement in grace and wisdom, in her intimate union with Jesus, her Divine Son, the Second Person of the Blessed Trinity. Saint Luke, in chapter 2, tells us Mary’s manner of meditation, how she pondered on the words concerning Jesus and the words spoken by Jesus: “But Mary kept all these words, pondering them in her heart,” and “his mother kept all these words in her heart.”
Here is a recipe for an Inside Out Bacon-Cheese-Burger to commemorate this reality:
INGREDIENTS
4 slices thick–cut bacon
4 ounces shredded sharp cheddar or pepper Jack cheese
1 scallion, finely chopped
2 pounds 4 ounces ground chuck
Salt and freshly ground pepper
6 hamburger buns, split
Oil for grilling
Lettuce, sliced tomato, condiments for serving
INSTRUCTIONS
1. In a medium skillet, cook the bacon over moderately high heat, until crispy, 6 to 7 minutes. Drain, cool, and finely crumble. Transfer to a bowl and add the cheese and scallion.
2. Form the beef into twelve 3-inch patties and season with salt and pepper. Divide the cheese mixture between 6 patties. Top with the remaining patties and pinch to seal the edges completely. Flatten to 4-inch burgers and brush lightly with oil.
3. Light a grill and oil the grates. Grill the burgers over high flames for 6 to 8 minutes, turning once for medium-rare. Toast the buns, top with lettuce, tomato, and condiments, and serve right away.
October 20th
Saint Maria Bertilla Boscardin
Born to a poor peasant family headed a violently abusive drunk. Anna had little education, was simple and innocent, and was considered mentally slow; referred to as the goose (as in, “silly as a….”). Worked as a house servant in her youth. Joined the Sisters of Saint Dorothy, Daughters of the Sacred Heart at Vincenza, Italy in 1904, taking the name Bertilla. After working in the convent‘s kitchen and laundry she trained as a nurse.
Assigned to the hospital in Treviso, Sister Maria worked in the children‘s ward, becoming a great favorite for her simple, gentle way with the young patients. She cared for wounded Italian soldiers during World War I, staying with patients while the area was being bombed. She ultimately became the supervisor of the children‘s ward.
Here is a recipe for Potato Gnocchi With a Slow Cooker Goose Sauce {Gnocchi Con Sugo D’oca} to honor her trials:
INGREDIENTS
Sugo D'oca
1 Cup Finely Chopped Onion
2 Celery Stalks, Finely Chopped
2 Carrots, Finely Chopped
1 Cup Dry Red Wine
3 Tablespoons Tomato Paste
2 Cups Chicken Broth
1 (26 Ounce) Can Chopped Tomatoes
2 Teaspoons Dried Oregano
Salt & Pepper
1/4 Cup Chopped Parsley
Potato Gnocchi
2 Pounds Baking Potatoes (About 4 Potatoes)
1 1/2 Cups Of Flour
1 Egg
1 Teaspoon Salt
INSTRUCTIONS
Potato Gnocchi
Bake your potatoes in their skins until fork tender, then place on a plate until they are cool enough to handle.
Cut the potatoes in half, and scoop out the potato, and press through a potato ricer into a bowl.
Add the egg, and slowly start adding the flour a little at a time, mixing well with your hands, and continue until you have created a soft workable dough.
Knead gently only briefly until you have achieved a smooth, pliable if slightly sticky dough.
To shape the gnocchi, first, break the dough into fist sized pieces, and roll each piece into a log about the thickness of your thumb on a lightly floured surface.
Cut into 1 inch pieces. (If desired, take a fork and place it against your work board.)
With its back towards you, press each piece of dough with your index finger firmly up the length of the fork tines.
Let the gnocchi fall back onto the board and continue with the remaining pieces in this manner.
Place the prepared gnocchi on a lightly floured baking sheet and keep refrigerated until ready to use.
To cook, drop carefully into salted boiling water and remove immediately as they have all floated to the surface.
Drain and top with your sauce of choice.
Sugo D'oca
Grated Pecorino Romano Cheese
directions:
In a large frying pan, heat half the olive oil until lightly smoking, then brown all of the goose pieces on all sides in batches over medium high heat.
Place the goose into the slow cooker.
Add the remaining oil to the pan, and once hot, add the onions, celery, and carrots.
Cook the vegetables over medium heat for 4 to 5 minutes or until the onions are translucent.
Add the wine to the pan, and cook over medium high heat scraping up all the brown bits from the bottom of the pan.
Cook until the wine has almost completely evaporated.
Spoon the vegetable mixture over the duck pieces, then add the tomato paste, broth, tomatoes, oregano, salt, pepper, and parsley.
Stir to mix, then set your slow cooker on high for 1 hour.
Turn the slow cooker down to low, and cook for an additional 5 hours.
Taste the sauce, and adjust seasonings as needed
.
Take the duck pieces from the slow cooker and use a fork to remove the meat from the bones.
Return the meat to the slow cooker and discard the bones.
Bring a large pot of lightly salted water to a boil, then cook the gnocchi until they float.
Drain the gnocchi and return to the pot.
Add a few ladles of sauce to the gnocchi and gently toss to coat the gnocchi with the sauce.
Serve the gnocchi in individual bowls with a spoonful of sauce on top.
Pass the grated cheese at the table.
October 21st
Saint Hilarion of Gaza
Raised in a pagan family. Converted to Christianity while studying at Alexandria, Egypt as a teenager. Studied with Saint Anthony the Great in the Egyptian desert in 306. He then gave away his wealth and introduced the eremitical life in the Gaza region of Palestine. Supported himself by weaving baskets. Founded several monasteries in Palestine. Noted for his ascetic life; for years he ate but 15 figs a day. Miracle worker whose fame attracted unwanted crowds; to escape the people, including his most dedicated student Saint Hesychius, the notoriety, and the persecutions of Julian the Apostate, he lived on Mount Sinai, in Egypt, in Sicily, in Dalmatia, on Paphos, and Cyprus.
Here is a recipe for Fig Cakes to commemorate his life on earth:
INGREDIENTS
For the cake
1/3 cup canola oil
1 1/2 cup sugar
1 teaspoon vanilla extract
2 eggs
1 egg white
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1 cup buttermilk
1 cup coarsely chopped fresh figs, stems removed
1/2 cup chopped pecans
Glaze (see recipe below)
For the glaze
1/4 cup sugar
2 teaspoons light corn syrup
1 tablespoon butter
1/4 cup buttermilk
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract
INSTRUCTIONS
For the cake
Preheat the oven to 350 degrees. Coat a bundt pan with nonstick cooking spray.
In a mixing bowl, cream together the oil, sugar, and vanilla. Add the eggs and the egg white, one at a time, beating well after each addition until creamy.
In a small bowl, combine the flour, baking soda, and cinnamon. Add the flour mixture to the sugar mixture, alternating with buttermilk and ending with flour. Beat after each addition.
Stir in the figs and pecans. Bake for 40-45 minutes, until the top springs back when touched. Let the cake cool for 10 minutes, then invert onto a serving plate. Pour the glaze (recipe follows) over the hot cake.
For the glaze
In a small nonstick pot, combine all of the ingredients except for the vanilla and bring to a boil for 4 minutes over medium heat, stirring constantly. Add the vanilla and pour over the hot cake.
October 22nd
Blessed Esclaramunda of Majorca
Daughter of Count Roger IV of Foix and Brunisenda Cardona. Queen of Majorca, married to King James II of Majorca (in modern Spain). Joined the Mercedarians at San Pedro de Amer, and became a great protector and benefactor of the Order.
Here is a recipe for Trampo' or Majorcan Salad to honor her feast:
INGREDIENTS
5 Tomatoes, diced
6 Small green peppers, cored and diced
1 onion, peeled and finely chopped
4 tablespoons extra virgin olive oil
1 teaspoon salt (or salt to taste)
INSTRUCTIONS
Have all the vegetables well washed and prepared as indicated in the ingredients description.
In a large bowl add the tomatoes, the diced peppers, the finely chopped onion, the 4 tablespoons of extra virgin olive oil, and salt to taste.
Mix it all well and serve or keep it in the fridge for up to a couple of days.
October 23rd
Blessed John Buoni
Spent his youth as a jester in Italian courts with his spare time mis-spent in wild living. After a severe illness, he reformed completely, converted, and became a hermit at Cesena, Italy. His reputation for piety attracted disciples. To escape them, he left one night and walked continuously and aimlessly till dawn. At sunrise he found himself at the front door of his hermitage; he took this as a sign and turned his energy to organizing his would-be followers. Pope Innocent IV gave them the Augustinian rule, and they formed the basis of the Augustinian hermit friars.
Here is a recipe for Jester's Milk Punch to celebrate his feast:
INGREDIENTS
3 c vanilla ice cream
1 c milk
1/2 c bourbon
1/4 c white creme de cacao (or light rum)
3 Tbsp brandy
nutmeg to taste
INSTRUCTIONS
Combine the ice cream, milk, bourbon, creme de cacao, and brandy in a blender and blend until smooth.
Pour into chilled Champagne glasses or punch cups. Sprinkle nutmeg over the top.
October 24th
Saint Maglorius of Wales, Bishop of Dol.
Monk. Went to Brittany with Saint Samson of York. Abbot of Lammeur Abbey. Bishop of Dol, France. Built and retired to a monastery on Sark in the Channel Islands.
Here is a recipe for Dol Cakes to honor his feast:
INGREDIENTS
250g / 9oz / 1 3/4 cups ground almonds (meal)
400g / 14oz / 3 1/2 cups walnuts (halves and pieces)
600g / 1 1/3lb / 3 cups granulated sugar
1/2 orange
1/2 lemon
1 1/2 Tbsp kirsch, maraschino or other cherry-flavored liquor
6 large eggs
1 tsp vanilla extract
INSTRUCTIONS
Preheat the oven to 480°F
Add to your mixer bowl the zest and juice from 1/2 orange, 1/2 teaspoon of vanilla extract, 1 1/2 tbsp of cherry-flavored liquor, and 200g / 1 cup of the sugar. Mix gently until homogeneous.
Separate the 6 eggs, adding the yolks directly into the mixer bowl. Retain the whites separately: 4 whites in one bowl, the remaining 2 in another. Mix the ingredients from step 2 with the yolks until it yields a uniform batter.
Beat the bowl with 2 egg whites until you have somewhat stiff peaks.
Add half of the beaten egg whites and half of the almond meal to the batter. Fold in to incorporate and stir gently to homogeneity. Then add the remaining almond meal and egg whites, folding in and stirring gently as before.
Place a circle of parchment paper at the bottom of a 8 inch springform pan. Pour the resulting cake batter into the springform pan on top of the parchment paper.
Bake according to this schedule: 5 minutes at 392°F (drop the oven to this temperature immediately after placing cake inside), 15 minutes at 350°F 15 minutes at 320°F
Begin checking the cake approx 5 minutes after lowering the temperature to 320°F (or approx 25 minutes after beginning to bake).
When a toothpick inserted into the middle comes out clean, remove the cake from the oven. If the center has swollen due to baking, press gently with the back of the wooden spoon to flatten the surface.
While the bottom cake is baking, place the remaining 4 egg whites, 2 cups of sugar, and the walnuts in a large pot. Turn up the burner to medium-high heat and stir aggressively for approx 15 minutes, making sure the bottom of the pot doesn’t scorch. Stop when the liquid takes on a beige/caramel color.
Add the zest and juice of 1/2 lemon and the remaining 1/2 tsp of vanilla extract to the walnut-caramel mixture. Stir to spread uniformly throughout the mixture.
Pour the resulting walnut mixture over the bottom layer of the cake. Make the top even with the back of the wooden spoon.
Place the cake back in the oven (at 320°F) and bake for an additional 15 minutes, until the top takes on a golden color.
Allow it to cool for 90 minutes. Then gently remove from springform pan, peel off the parchment paper, and serve.
October 25th
Saints Crispin and Crispian
Member of the imperial Roman nobility. Brother of Saint Crispin with whom he evangelized Gaul in the middle 3rd century. They preached in the streets by day, made shoes by night. Their charity, piety, and contempt of material things impressed the locals, and many converted in the years of their ministry. Martyred under emperor Maximian Herculeus.
Here is a recipe for Crispy Roasted Parmesan Potatoes:
INGREDIENTS
1.5 lb baby potatoes , halved
2 tbsp olive oil , plus more for drizzling
Parmesan Mixture:
1/2 cup / 50 g grated parmesan , the sand-like type (Note 1)
1/2 tsp garlic powder (or sub with onion powder)
1/2 tsp dried oregano or thyme
1/2 tsp paprika
1/4 tsp salt (I use table salt, leave out to lower sodium)
1/2 tsp black pepper
Dipping Sauce (Optional):
3/4 cup sour cream, or sub with plain yogurt, or a combination of both
1/4 cup finely chopped green onions/scallions, plus more for garnish (or chives)
INSTRUCTIONS
Preheat oven to 400F.
Mix Parmesan Mixture in a bowl.
Drizzle oil in 22 x 33cm / 9 x 13" glass baking dish (Note 2). Tilt pan to spread all over the base.
Use a spoon to scatter the Parmesan Mixture over the base. Spread as evenly as you can. Once sprinkled, do not touch - don't try to spread it.
Place potatoes cut side down, pressing firmly.
Optional: drizzle the top of potatoes with a touch of oil or spray with oil, then sprinkle with salt.
Bake potatoes for 35 - 40 minutes or until they are soft and the parmesan crust is deep golden (you can check through the glass!)
REST for 5 minutes. Then use an egg flip to cut between every 4 or so potatoes (i.e. cutting through the parmesan crust which bonds between each potato - see video), then scoop up 4 or so potatoes and flip them upside down so the cheese side is up on a serving platter.
Serve with Dipping Sauce, if using, and sprinkle over extra green onions if desired.
October 26th
Saint Fulk of Piacenza
Canon. Studied in Paris, France. Archpriest and then bishop of Piacenza, Italy. Bishop of Pavia, Italy in 1216, chosen by Pope Honorius III.
Here is a recipe for Piacenza-Style Bourguignon to celebrate his feast:
INGREDIENTS
Per 4 servings
1 lb beef leg
3 ½ oz lard
garlic
parsley
½ onion
celery
carrot
1 ¾ oz butter
tomato sauce
broth
INSTRUCTIONS
Prepare the Piacenza-style “crushed lard” by chopping the lard, garlic, and parsley and sautéing with half an onion sliced very thin and 50 gr of butter.
Salt the meat and add to the sauté with a chopped mixture of celery, carrot, onion, and parsley. To taste, add some tomato sauce.
Sprinkle with a glass of good quality aged red wine. While it is cooking slowly for 4-5 hours, keep the meat moist with a little stock and with the pot covered.
October 27th
Saint Abraham the Poor
Disciple of Saint Pachomius of Tabenna for 23 years. Lived 17 years as a cave hermit. His nicknames the poor and the child refer to his simple life and simple faith.
Here is a recipe for Ful Mudammas: Egyptian Breakfast Fava Bean with Tahini
INGREDIENTS
3 cloves garlic
1 teaspoon cumin seeds, freshly toasted
Kosher salt
2 (15-ounce) cans fava beans
3 tablespoons tahini
2 to 3 tablespoons lemon juice from 2 lemons, or more to taste
DIRECTIONS
1. Put garlic cloves, cumin seeds, and a pinch of salt in a mortar and pestle and crush until seeds are cracked and garlic is in small, flimsy chunks. If you don't have a mortar and pestle, mince the garlic very finely.
2. Empty fava beans (with liquid) into a medium saucepan and combine with tahini and garlic paste. Cook over medium-high heat, stirring frequently, until liquid retains some brothiness but turns thick and sauce-like, about 5 minutes.
3. Add lemon juice and salt to taste. Mash one third of the beans with a potato masher to thicken if desired, then serve with toasted pita.
October 28th
The Martyrs of Avila
Two sisters and a brother, Christeta, Sabina and Vincent. During a period of persecution, they fled Talavera de la Reina, Spain, where they were caught and executed.
Here is a recipe for Spanish Potatoes in three Sauces to honor their sacrifice:
INGREDIENTS
2.2 pounds peeled potatoes (or about 6 medium potatoes)
1 bottle olive oil for frying
Salt to taste
1.5 cups Alioli sauce
Bravas sauce
5 ounces Cabrales cheese (or another quality blue cheese)
6 ounces whipping cream
INSTRUCTIONS
Prepare the sauces first, then fry the potatoes. All three sauces can be prepared, stored in the refrigerator and warmed just before serving. Pour sauces over the warm potatoes and serve.
Prepare Alioli sauce: Prepare the alioli sauce and keep refrigerated if you will not consume it immediately. Just before serving, warm it slowly in a saucepan on the stove. Don't use a microwave to warm it, since it may overheat and separate.
Prepare Bravas sauce: Prepare the bravas sauce and keep refrigerated if you will not consume it immediately. Warm it up just before serving.
Prepare Cabrales cheese sauce: Pour cream into a small saucepan. Place cheese into a small bowl and using a fork, crumble it into pieces. Add cheese to cream, and heat on low. Stir while the cheese melts into the cream and mixture thickens, or about 10 minutes. Remove from heat.
Prepare the potatoes. First, peel and rinse the potatoes. Then, cut them into bite-sized chunks. Don't worry if the chunks are not uniform cubes. As long as they are relatively the same size, they will cook at the same rate. Lightly salt the potatoes.
Pour Spanish olive oil in a wide, deep frying pan, with a heavy bottom. Heat the oil on medium-high until hot, then add potatoes to the pan and fry, moving occasionally. Once the potatoes are fried (about 10 minutes), use a slotted spoon or spatula to remove and allow to drain.
Put potatoes on a large plate or a platter. Pour each sauce over one-third of the potatoes. Serve with toothpicks.
October 29th
Saint Abraham of Rostov
Raised as a pagan, as a young man Abraham was struck down by a nearly fatal illness, then cured by prayer. Convert. Monk, taking the name Abraham. Became a traveling evangelist and preacher in Rostov, Russia. Legend says that a vision of Saint John the Divine gave Abraham his own staff and that Abraham used it to smash the pagan stone idol of Veles in Rostov; he then built the monastery of the Theophany on the site of the old pagan temple, and the staff was later carried into battle by Ivan the Terrible who hoped to benefit from its holy power. Abraham built two parish churches and started charitable organizations. Chosen abbot, he led by doing the most menial tasks and serving all others.
Here is a recipe for Church Staff's Snacks to celebrate his experience:
INGREDIENTS
2 cups toasted rice cereal (such as Rice Krispies)
2 cups peanut butter-flavored corn and oat cereal (such as Captain Crunch)
2 cups mini marshmallows
2 cups chopped pecans
1 1/2 pounds white chocolate, chopped
INSTRUCTIONS
Coat a large baking sheet with nonstick cooking spray.
In a large bowl, combine toasted rice cereal, peanut-butter flavored corn and oat cereal, marshmallows, and pecans.
Place chopped chocolate in a medium-size bowl. Microwave on HIGH for about 3 minutes, stirring halfway through. Stir until smooth.
Pour melted chocolate over the cereal mixture and stir until coated. Spread mixture onto the prepared baking sheet.
Refrigerate for at least 1 hour or until firm. Cut into 24 squares.
October 30th
Blessed Angelus of Acri
Twice refused admission to the Capuchins before being accepted. Priest. His first sermons were miserable but he overcame that, too. He became a famous and sought after preacher. Sought after home missioner in the Italian regions of Calabria and Naples, performing miraculous healings and converting thousands. Had the gifts of prophecy, bi-location, visions, and the ability to see into men’s souls in Confession.
Here is a recipe for Swordfish from Calabria, a region he missionized:
INGREDIENTS
Swordfish slices
parsley
pepper
salt
oregano
capers
INSTRUCTIONS
Spread six slices of swordfish with chopped parsley, pepper, salt, oregano, and capers.
Sprinkle with olive oil and cook in a double boiler.
This is a preparation from Bagnara Calabria where dry white wine, well cooled, accompanies the fish.
October 31st
Blessed Dominic Collins
Son of John and Felicity Collins. Dominic embarked on a military career and rose to the rank of Captain. However, following a trip to Santiago del Compostela in Spain, he resigned his commission to become a Jesuit novice and lay brother. Assigned to Ireland but within a year he was imprisoned, tortured, and executed for promoting his faith. One of the Irish Martyrs.
Here is a recipe for Santiago Cakes to celebrate his conversion:
INGREDIENTS
2 2/3 cups almonds
4 large eggs
1 1/4 cups sugar
8 tbsp./1 stick butter (room temperature)
3/4 cup flour
1/2 tsp. baking powder
1/2 cup water
Zest of 1 lemon
Garnish: powdered sugar to decorate
INSTRUCTIONS
Blanch the almonds, then using a grinder or a food processor, grind the almonds until fine and set aside.
Heat the oven to 350 F. Grease a round 8-inch springform pan.
In a large mixing bowl, beat the eggs and sugar together. Add the butter, flour, baking powder and water and beat with an electric hand mixer until well combined.
Stir the almonds into the batter. Add the lemon zest and stir until thoroughly mixed.
Pour batter into the prepared cake pan. Bake in the oven on the middle shelf for approximately 45 to 50 minutes. Check doneness after 45 minutes--cake is done if a toothpick inserted into the center of the cake comes out clean.
The traditional way to decorate the cake is to sprinkle powdered sugar with a cut-out of the sword of St. James or a cross on top. To create a cross, use any clean piece of paper folded in fourths to cut out a cross.
Then, after the cake has cooled, place the cross in the center of the cake and dust the top with powdered sugar. A small flour sifter works well for this job. Remove the paper to reveal the silhouette.
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