September - 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
September
September 1st
Saint Giles
Born to a wealthy noble family, when his parents died, Giles gave his fortune to help the poor. Known as a miracle worker. He lived as a hermit in a cave whose mouth was guarded by a thick thorn bush, and a lifestyle so impoverished that God sent a deer to Giles to nourish him with her milk.
One day after he had lived there for several years in meditation, a royal hunting party chased the hind into Giles’ cave. One hunter shot an arrow into the thorn bush, hoping to hit the deer, but instead hit Giles in the leg, crippling him. The king sent doctors to care for the hermit‘s wound, and though Giles begged to be left alone, the king came often to see him.
From this, Gile’s fame as sage and miracle worker spread, and would-be followers gathered near the cave. The French king, because of his admiration, built the monastery of Saint Gilles du Gard for these followers, and Giles became its first abbot, establishing his own discipline there.
Here is a recipe for roasted leg of deer to celebrate his compassion:
INGREDIENTS
1 hind leg of venison, shank removed
Salt
6 to 8 garlic cloves, peeled and cut into thick slivers
1/4 cup squash seed oil or other flavorful oil
About 1 cup of red wine, stock or water
2 tablespoons minced sage
2 tablespoons freshly ground black pepper
INSTRUCTIONS
Take the venison leg out of the fridge and salt it well on all sides. Let it sit on a cutting board for 30 minutes before proceeding. After 30 minutes have elapsed, preheat the oven to 450°F.
Take a sharp knife with a narrow point and jab holes all over the leg of venison, tucking a sliver of garlic into each hole. You can use more or less garlic, depending on your taste.
Pat the venison dry, then massage the oil all over it. Set the leg of venison on a rack in a roasting pan and pour enough wine, stock or water into the bottom of the roasting pan to just moisten the bottom -- don't cover the bottom or the meat will steam. You just want to limit the amount of smoke you will be producing. Put the venison in the oven and roast until it is nicely browned, but no more than 20 to 25 minutes.
Take the venison out of the oven and drop the temperature to 350°F. Carefully sprinkle the minced sage and black pepper all over the roast; use tongs to pick it up if it is too hot. If you want, drizzle a little more oil over the top of the roast. Adding the spices at this point prevents them from burning.
Set the venison back into the oven and roast until the deepest part of the meat reaches the temperature you want: If you pull the venison at 125°F, it will be rare once it has rested. 130°F, is closer to medium. Do not let the venison cook past 145°F under any circumstances, or it will get tough and gray Cook for at least 25 more minutes, and up to another hour.
Check the temperature after 25 minutes, then every 10 minutes after that. A general rule is about 20 minutes per pound at 350°F.
When the venison has hit the temperature you want, move it to a cutting board and tent it loosely with foil. Don't carve it for at least 10 minutes; Recommendation: wait a full 20 minutes. Carve and serve.
September 2nd
Saint Brocard
Monk on Mount Carmel who was chosen prior of his house. Around the year 1210, he asked Saint Albert, patriarch of Jerusalem, to write a Rule for the monks. Brocard ruled his house for 35 years, setting an example for devotion to the Rule, and gaining great respect from the region’s Muslims.
Here is a recipe for Mountain Dew Cake to celebrate his feast:
INGREDIENTS
Cake:
1 box Duncan Hines Lemon Supreme cake mix
1 (3.4 ounce) box Lemon Jell-O instant pudding mix
4 large eggs
1 (12 ounce) can Mountain Dew (equal to 1 1/2 cups if you're pouring from a bottle of pop)
1/2 cup oil
Glaze:
1/2 cup unsalted butter
1 cup sugar
1/2 cup Mountain Dew
INSTRUCTIONS
Preheat the oven to 325 degrees. (325* is correct heat)
Grease and flour a 10-cup Bundt cake pan/tube pan
In a large bowl, combine the cake mix with the pudding mix. Add the eggs and oil, then slowly add the Mountain Dew. Mix at medium speed until blended.
Pour batter into the prepared pan and bake for 45-50 minutes or until a wooden pick inserted in the center comes out clean.
Let the cake cool in the pan for five minutes, then transfer the cake to a wire rack.
Glaze directions:
While the cake is still slightly warm, melt 1/2 cup unsalted butter in a saucepan over low heat. Add 1 cup of sugar and 1/2 cup Mountain Dew to the melted butter. Turn up heat and bring to a boil, stirring often. Boil for two minutes and remove from heat.
Poke holes in cake with a wooden skewer or the tines of a fork, then spoon hot glaze over cake.
Cool completely before serving.
For a festive look, sprinkle powdered sugar over the cake.
September 3rd
Saint Vitalian of Capua
Reluctant bishop of Caudium. When chosen bishop by the people of the region, he was roundly abused by his enemies, including priests who had wanted the seat. Vitalian packed up and left the city, intending to go to Rome and present himself for an audience with the pope. His enemies followed him, captured him, tied him in a leather bag, and threw him into the Garigliano River to drown. He floated to the coast where he was rescued from the bag by some fishermen and emerged unharmed. He stayed along the coast for several months, during which there was famine, drought, and plague back in the city that had betrayed and abused him. Their misery ended only when Vitalian returned to them; his entry to the city caused the first rain in months. Known as a miracle worker during the time he remained there.
Here is a recipe for Chicken in a Sack to honor his struggle:
INGREDIENTS
4 boneless, skinless chicken breasts
Salt and pepper
12 ounces haricots verts
2 cups cherry tomatoes or grape tomatoes, halved
3 tablespoons olive oil
3 tablespoons fresh tarragon
3 cloves garlic, thinly sliced
3 large shallots, thinly sliced
White wine
4 tablespoons butter
2 tablespoons fresh parsley leaves, chopped
INSTRUCTIONS
Special equipment: Parchment paper
Preheat the oven to 400 degrees F.
Lightly pound the chicken breasts. Sprinkle both sides with salt and pepper.
In a bowl combine the haricots verts, tomatoes, olive oil, tarragon, garlic, shallots and some salt and pepper. Toss to combine.
Cut four 12-by-16-inch pieces of parchment paper.* Arrange one-quarter of the bean mixture in the center of each parchment, add a splash of white wine, and top with a chicken breast, 1 tablespoon of the butter, and one-quarter of the chopped parsley. Meet the short ends at the middle and fold over 1 inch. Fold a few more turns, then fold in the ends to make half-moon shaped packets (sacks). Repeat for the remaining beans, pieces of chicken, and parchment paper.
Roast the chicken for 25 to 30 minutes and remove from the oven. Serve the chicken packets on plates, then open the parcels carefully and slide the contents out. Discard the paper before eating.
September 4th
Saint Ida of Herzfeld
Great-granddaughter of Charlemagne, and grew up in his court. Married to Lord Egbert by the arrangement of the emperor. Mother of one son, Warin, who became a monk at Corvey. Widowed very young, she spent the rest of her life single, working for the poor. Reported to have filled a stone coffin with food each day, then gave it to the poor; not only did she help the needy, the coffin reminded her of her responsibilities in this life. Founded the church at Hofstadt, Westphalia, and convent of Herzfeld.
Here is a recipe for Coffin Bread to celebrate her charitable manner:
INGREDIENTS
1 unsliced stale white loaf
butter, melted
1 small chicken breast, thinly sliced
12-15 pcs shrimps, shelled and deveined
2 pcs medium sized squid, sliced
1 cup straw mushrooms, cut in half
1/2 cup corn kernels
1/3 cup cubed carrots
1/3 cup peas
1 stalks celery, sliced
2 pcs streaky bacon, finely chopped
50 g butter
1/2 cup cream
500 ml seafood stock
3 tbsp flour
1 small onion, minced
1 tsp nutmeg
freshly ground black pepper
salt
oil
INSTRUCTIONS
Coffin Bread
Slice your bread into 5 cm thick pieces
Brush butter on all the sides and bake in a 180C preheated oven until golden crispy; around 10-15 minutes.
Remove bread from the oven then let it cool.
Once it cools down cut a square opening on top, this will be your cover then dig out some bread inside keeping bottom part. Set it aside.
Chowder
In a pot add the bacon and a bit of oil, cook until golden brown then remove and set bacon aside.
Add the chicken, cook for 3 minutes, remove and set chicken aside.
Add and sauté the onions and celery.
Gently add the flour then mix it until it forms a roux.
Pour the stock slowly into the roux and mix well until free of lumps.
Add chicken, carrots, corn and nutmeg. Bring to a boil and simmer for 15 minutes.
Add peas, shrimps, squid and cream, bring to a boil and simmer for additional 4-5 minutes or until cooked.
Season with salt and freshly ground black pepper.
Fill the bread with the chowder then serve.
September 5th
Saint Giuse Hoang Luong Canh
Lifelong layman in the apostolic vicariate of East Tonkin. Physician. Catechist and Dominican tertiary. One of the Martyrs of Vietnam.
Here is a recipe for Tonkin Soup to celebrate his feast:
INGREDIENTS
- 1 liter (4 cups) chicken broth
- 2 Chicken breasts
- 1 can of Bamboo shoots shoots
- 5 black mushrooms
- 125 g (4 oz.) Tofu or Bean Curd (soybean curd)
- 2 eggs
- 4 chives
- 1 tbsp. powdered sugar
- 1/2 tsp. chili paste
- 2 tsp. potato starch
- 70 ml (5 tbsp.) rice vinegar or balsamic vinegar
- 2 tbsp. soy sauce
- 1 tsp. sesame oil (optional)
- 1 piece of fresh ginger (2 cm / 3/4")
- Cilantro
INSTRUCTIONS
Soak the black mushrooms in warm water.
Cook the chicken breasts in simmering salted water for 10 minutes, or steam them.
Peel and slice the ginger into thin sticks.
Drain and rinse the bamboo shoots. Slice into thin sticks.
Cut the tofu into slices, then into sticks; set aside in cold water.
Drain the mushrooms and squeeze out the excess water. Cut into thin strips.
Break the eggs into a bowl and beat them lightly.
Cut the chicken into strips and dissolve the cornstarch in a little cold water.
Bring the broth to a boil and mix in the cornstarch mixture. Whisk well and add in this order, continuing to whisk: the beaten eggs, sugar, soy sauce, chili paste, bamboo shoots, ginger, black mushrooms, vinegar, chicken, drained tofu, and sesame oil. Heat over low heat, stirring occasionally, for 5 minutes.
Serve hot in bowls, sprinkled with cilantro leaves.
September 6th
Saint Onesiphorus
First-century convert. Relative of Saint Porphyrius. Sheltered, supported, worked with, and visited Saint Paul the Apostle in prison. Missionary through Spain and to the Hellespont. Martyred in the persecutions of emperor Domitian by being torn apart by wild horses in Parium on the shores of the Hellespont
Here is a pulled pork recipe to honor his sacrifice:
INGREDIENTS
2 medium yellow onions, thinly sliced
4 medium garlic cloves, thinly sliced
1 cup chicken stock or low-sodium chicken broth
1 tablespoon packed dark brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt, plus more as needed
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
2 cups barbecue sauce (optional)
INSTRUCTIONS
Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed.
September 7th
Saint Cloud
Born to French royalty, son of King Clodomir and Clotilde, and grandson of King Clovis and Saint Clotilda. His father died in battle when his children were still quite young. Young Cloud withdrew to Provence to live as a prayerful hermit, but when his identity became known, his hermitage became a destination point for pilgrims, and he returned to Paris. Priest. Built a monastery near Paris, a house later known as Saint Cloud retired there and led a community of holy brothers by his example.
Here is a recipe for Cloud Bread to honor his feast:
INGREDIENTS
40 m
3 large eggs, separated
1/4 teaspoon cream of tartar
2 ounces cream cheese, very soft
1 tablespoon white sugar
INSTRUCTIONS
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Beat egg whites and cream of tartar together in a bowl until stiff peaks form.
Mix egg yolks, cream cheese, and sugar together in a separate bowl using a wooden spoon and then mix it with a hand-held egg beater until the mixture is very smooth and has no visible cream cheese. Gently fold egg whites into cream cheese mixture, taking care not to deflate the egg whites.
Carefully scoop mixture onto the prepared baking sheet, forming 5 to 6 "buns".
Bake in the preheated oven until cloud bread is lightly browned, about 30 minutes.
September 8
Pope Saint Sergius I
Son of Syrian immigrants. Educated at Palermo, Italy. Ordained in Rome. When elected pope, Sergius refused to lend papal approval to edicts issued by Justinian and the Synod of Trullan in 692, which Justinian had convened. The emperor ordered the arrest of the pope, but the citizens of Rome arose to defend him. When additional troops arrived, fighting broke out. Zachary, leader of the Emperor’s troops, was forced to seek sanctuary and the protection of Sergius, was eventually reduced to hiding under the Pope‘s bed. Sergius ordered a complete halt to the violence; many of the troops sent to arrest him sided with the pope, and Zachary and his remaining soldiers were permitted to withdraw.
Since he was a Syrian refugee, here is a recipe for Syrian Fried Rice to honor his triumph:
INGREDIENTS
1 cup. vermicelli pasta
1 cup rice
About 100 grams (or 1 stick) of butter
3 cups of water
1 bouillon cube of chicken broth
Salt
INSTRUCTIONS
Place the butter in a pot over low to medium heat. Crush the vermicelli with your hands into small pieces (about 1 cm), and brown it in the butter until it is completely brown. Place the rice in the mixture and mix until the rice is completely coated. Add water and salt (to taste) and the bouillon.
Cover and bring to a boil. Reduce to medium heat for 10 minutes, then reduce to low heat for the next 10 minutes. Water should be evaporated. Close the flame but keep it on the burner so the mixture will be steamed.
September 9th
Saint Jacques Desire Laval
Son of a prosperous farmer, Jacques grew up in a pious household with examples set by his mother and an uncle who was a priest. Jacques’ received his medical degree and established a medical practice. However, a near-fatal fall from a horse led him to re-examine his life. A few months later he closed his practice and entered the seminary of Saint Sulpice. He gave all his possessions to the Society of the Holy Heart of Mary and was sent as a missionary to Mauritius; he never saw France again.
Slavery had only recently been outlawed in Mauritius, and many of Jacques’ potential parishioners were freed slaves, poor, uneducated, often unemployed, and always treated as second class citizens. Jacques lived with them, learned their language, fasted when supplies were short, slept in a packing crate, used his medical training to heal them, and explained that to God there were no unimportant people, that no one was second class. He instituted reforms in agriculture, sanitation, medicine, science, and teacher education. He placed responsibilities on people, checked their performance, and as so often happens, the people rose to the occasion. The faith spread throughout the region, and Jacques is believed to have made 67,000 converts in his parish.
He had a profoundly cooperative relationship with the leaders of local Muslims, Buddhists, and Hindus on the island. There were 40,000 mourners of all faiths at his funeral. The date of his death has become a national holiday in Mauritius with an average of 100,000 Christians, Animists, Buddhists, Shintoists, Hindus, and Muslims making a pilgrimage to his tomb that day.
Here is a recipe for Saint Croix Jonny Cakes to celebrate his feast:
INGREDIENTS
3 cups all-purpose flour
1 tablespoon baking powder
2-4 tablespoons sugar
1 teaspoon salt
2 1/2 tablespoons room temperature butter
1 cup water
1 1/2 cups vegetable oil for frying
INSTRUCTIONS
Mix dry ingredients in a large mixing bowl and work in the butter with your fingers. Add 1 cup of water to the dry ingredients and mix until smooth.
Sprinkle some extra flour onto a flat surface and knead the dough until smooth and elastic. Feel free to sprinkle additional flour on the surface as needed.
Allow the dough to sit in a clean bowl covered with a towel for at least 30 minutes.
After the dough has rested, heat the oil in the frying pan over medium heat.
Create small balls of dough and roll out the dough into circles on a lightly-floured surface with a rolling pin or the palm of your hand. Be sure to not make them too thin.
Pierce each piece with a fork or sharp knife several times and then drop in hot oil.
Fry on each side until golden brown. Allow to cool and drain on a paper towel or brown paper bag.
September 10th
Saint Nicholas of Tolentino
His middle-aged parents, Compagnonus de Guarutti and Amata de Guidiani, were childless until a prayerful visit to a shrine of Saint Nicholas of Myra. In gratitude, the couple named their son Nicholas. He became an Augustinian friar at age 18, ordained at age 25. He received visions of angels reciting the phrase “to Tolentino“; he took this as a sign to move to that city and there he lived the rest of his life. Worked as a peacemaker in a city torn by civil war. Preached every day, wonder-worker and healer, and visited prisoners.
Once, when severely ill, he had a vision of the Blessed Virgin Mary, Augustine of Hippo, and Monica. They told him to eat a certain type of roll that had been dipped in water. Cured, he began healing others by administering bread over which he recited Marian prayers. The rolls became known as Saint Nicholas Bread, and are still distributed at his shrine.
Here is a recipe for "Saint Nicholas Bread" a Christmas bread from the Philippines that is said to have healing properties. It is most likely an amalgamation of legends:
Pan de San Nicolas
INGREDIENTS
1/2 cup cornstarch
1 tablespoon baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons granulated sugar
6 large egg yolks
1/2 cup canned coconut milk
1/2 cup unsalted butter or margarine, softened at room temperature
1 teaspoon finely grated fresh lemon zest
1/2 cup vegetable oil
2 cups cake flour
1 1/2 cups rice flour (available at Asian markets)
INSTRUCTIONS
In a large bowl, combine the cornstarch, baking powder, salt, sugar, egg yolks, coconut milk, softened butter, lemon zest, and oil. Blend well with a wooden spoon. Slowly add the cake flour and the rice flour and mix until well blended. Knead the mixture until the dough is thick and has a smooth surface. This takes about 10 minutes.
Put the dough into an airtight container and freeze for 2 to 4 hours and up to overnight.
When ready to bake, take the dough out of the freezer and thaw on the counter for 8 to 10 minutes. Keep the dough very cold so it is easy to roll out and handle on the molds.
Heat the oven to 325 F.
Grease the carved surface of the mold with baking spray or shortening. Make sure to grease the inner crevices and corners so that the dough can be removed easily after shaping.
Place a piece of the dough, about 4 tablespoons, over the mold, on the carved portion. Flatten with your hand to spread it around evenly. Place a piece of parchment or wax paper over the dough and, using a rolling pin, roll and flatten the dough so it gets embedded in the design.
Place a round or oval cookie cutter over the mold, to cut the dough to the appropriate shape. Trim the edges of the cookie if necessary. Quickly transfer the molded dough onto a baking sheet lined with parchment paper or a silicone sheet. Continue to form the cookies and transfer them to the baking sheet.
Bake cookies for 10 to 12 minutes, or until the tops are lightly browned. They will be crisp on the outside but will have a slightly soft shortbread texture inside.
Transfer cookies to a cooling rack. It will take at least 30- 40 minutes for the cookies to cool on the rack. When cookies are cooled, wrap in white cellophane wrappers to show off the intricate designs. Store in an airtight glass or plastic jar.
September 11th
Blessed Charles Spinola
Born to the Italian nobility, he joined the Jesuits and became a missionary to Japan. It took three tries to actually reach the island, but he worked there for 18 years. Imprisoned and abused for his faith and his works in 1618. Spent four years living in a cage, bribing the guards with his food to obtain the necessities to conduct Mass. Martyred.
Here is a recipe or a brownie in a cage to honor his sacrifice.
INGREDIENTS
For The Brownie
1 cup plain flour (maida)
1/2 tsp baking powder
1/2 tsp baking soda
2 cups dark chocolate , chopped
1/2 cup butter , softened
1/4 cup castor sugar
1/4 cup curds (dahi) , beaten
1 tsp vanilla essence
1/2 cup walnuts (akhrot) , chopped
Other Ingredients
1 tsp butter for greasing
grease proof paper for lining
For The White Chocolate Cage
3 cups white chocolate, chopped
8 balloons
INSTRUCTIONS
For the brownie
Grease and line a 150mm. (6”) diameter shallow, microwave safe bowl and keep aside.
Sift the flour, baking powder, and baking soda and keep aside.
In a microwave safe bowl, add the chocolate pieces and microwave on high for 1 minute. Remove and stir lightly to get a smooth mixture. Keep aside.
Place the butter and castor sugar in another bowl and stir with a wooden spoon till the mixture is soft and creamy.
Add the melted chocolate to the butter mixture and mix lightly.
Add the curds, vanilla essence, flour mixture and walnuts and mix lightly.
Pour the batter into the greased and lined dish and microwave on high for 3 minutes.
Reduce the temperature to 70% and microwave for another 1 minute.
Remove and keep aside.
Cut the cake into 8 equal rectangular pieces. Keep aside.
For the white chocolate cage
Blow the balloons to a medium size and tie a knot. Wash the balloons and gently dry them with a kitchen towel. Keep aside.
Put the chocolate in a microwave safe bowl and microwave on high for 1 minute 30 seconds or till the chocolate is well melted while stirring once in between after every 30 seconds.
Fill the plastic disposable piping bag with the melted chocolate and fold the top end of the piping bag to seal it. Snip a bit off the tip to get a tiny hole for the piping to come out.
Make a criss-cross design on the dome side of one balloon with the melted chocolate from the piping bag. This criss-cross design should only be on half of the balloons to form a dome shaped cage.
Repeat steps 4 and 5 to make 7 more cages.
Refrigerate all the balloons for 30 minutes.
Once set, remove the balloons from the refrigerator and burst each balloon from knotted end using a needle.
Discard the balloon and the cage is ready.
Keep it refrigerated till ready to be used.
How to proceed
Just before serving, place a brownie on a flat plate and cover it with a cage.
Serve immediately with vanilla ice-cream.
September 12th
Saint Ailbhe of Emly
Disciple of Saint Patrick. Effective evangelist throughout Ireland with the support of King Aengus of Munster. Noted for his charity and his excellent preaching. Little else is known for sure, but many stories and much speculation have attached to Ailbhe. He may have been the first bishop of Emly, Ireland. He may have founded a monastery at Killeaney, Inishmore, Ireland. One old story stays that he was born to parents so poor that they were unable to feed him, and abandoned him in the deep woods; a she-wolf, running from hunters, settled beside the baby and suckled him as one of her cubs; the hunters found them, saved the baby and spared the wolf.
Here is a recipe for Ailbhe Brown Bread to honor his day:
INGREDIENTS
300 grams Coarse whole-wheat flour
150 grams White, self-raising flour
1 teaspoon Bicarbonate of soda
1 teaspoon Finely ground salt
100 grams Thick, Greek style yogurt - Fage works quite well.
1 Large, free range egg
300 milliliters Full fat, whole milk
2 tablespoons good quality honey
7 grams Butter (for greasing)
1 handful Jumbo Oats
INSTRUCTIONS
Preheat your oven to 200 C, or 400 F. Grease a large, rectangular loaf pan, preferably 9 x 5 inches or thereabouts, with butter. Set aside.
With a scale, measure out 300 grams of whole wheat flour into a large mixing bowl. If it's really coarse, give it a go in the blender or food processor to make it softer. Add the 150 grams of self raising flour to the bowl. To the same bowl, add a teaspoon of bicarbonate of soda and a teaspoon of fine salt. Mix these ingredients together.
In a separate jug, measure out 100 grams of the thickest Greek style yogurt you can get your hands on.
Keeping the scales on, crack an egg into the yogurt mixture. Add all of the milk, next. Stir 'em together (but don't use your hands for this bit)! You want the total weight of the liquid ingredients to be around 450mls - if you use a massive egg, you'll use less milk.
Add the wet ingredients to the dry - bring them together with a rubber spatula or wooden spoon. As you beat the batter (and it will be a batter, not a dough), add the honey, stirring all the while.
When there are no dry bits of flour left in the bowl, the mixture will be too wet to knead, and too thick to pour, so help it into the greased loaf tin as quickly as you can, toss it into the oven, cross your fingers and hope for the best.
Resist the urge to open the oven door. If you so desire, a handful of oats sprinkled over the batter before it cooks gives the bread a lovely rustic look.
When the bread is finished, it should be hard to the touch on the outside, but with a little give when poked. A knife stuck into it will come out clean, and not gummy.
Free the loaf from the tin, place it on a cooling rack, and cover it with a tea towel.
Let it sit for at least two hours before cutting - if you cut it while it's still warm, you'll end up with delicious crumbs and not much else, and all your hard work will have been for naught.
September 13th
Saint John Chrysostom
John’s father died when he was young, and he was raised by a very pious mother. Well educated; studied rhetoric under Libanius, one of the most famous orators of his day. It was for his sermons that John earned the title Chrysostom = golden mouthed. He criticized the rich for not sharing their wealth, fought to reform the clergy, prevented the sale of ecclesiastical offices, called for fidelity in marriage, encouraged practices of justice and charity
Here is the recipe for a "Golden Tongue" to celebrate his feast:
INGREDIENTS
2 oz Malibu mango rum
2 oz Malibu pineapple rum
8 oz orange juice
INSTRUCTIONS
Shake ingredients in a cocktail shaker with ice. Strain into glass.
September 14th
Blessed Notburga
Born to a peasant family. Worked as a kitchen maid at the house of Count Henry of Rattenberg at age 18. The count‘s wife, Ottilia, ordered Notburga to feed leftover food to the house swine; she gave it to the poor instead. Her master once saw her leaving the house with something bundled in her apron. Thinking he had caught her disobeying the order to not give away food, he demanded to see what she carried. To keep her out of trouble, the food and wine had turned into wood shavings and vinegar. Warned about her behavior, Nortburga fed the leftovers to the pigs and gave much of her own food to the poor. Ottilia saw this as a form of disobedience and dismissed her.
Worked as a servant for a farmer in Eben am Achensee, Austria. However, when her mistress, the lady Ottilia, died, the count re-hired her, and she spent the rest of her life as a servant in his house. Worked with the poor. Miracle worker.
Here is a recipe for Sicilian Stuffed Pork Chop with a White a Wine Caper Sauce to celebrate her feast:
INGREDIENTS
2 pork rib chops (1 1/2-inch thick, about 10-12 ounces each, fat trimmed)
Salt and freshly ground black pepper
1 cup frozen chopped spinach
6 cloves garlic, 2 minced, 4 sliced
1 tablespoon pine nuts, lightly toasted
1 tablespoon (generous) golden raisins
2 tablespoons freshly grated Parmesan cheese
1 tablespoon Italian-style bread crumbs
1/2 teaspoon crushed red pepper flakes (or to taste)
1 tablespoon olive oil
3 tablespoons butter, divided
1/2 cup dry white wine
1 cup chicken broth
2 tablespoons capers, drained and rinsed
Chopped fresh parsley, for garnish
Hot cooked orzo pasta
INSTRUCTIONS
Preheat oven to 350 degrees.
Cut a pocket in the chop about 3-4 inches long and almost as far as the bone. Season inside and outside with salt and black pepper.
Thaw spinach in a glass bowl in the microwave but do not squeeze the water from it. (Let cool if it’s steaming.) Add 2 cloves minced garlic, pine nuts, raisins, cheese, breadcrumbs, and crushed red pepper flakes. Season with salt and black pepper to taste.
Stuff even amounts of the filling into the pocket of the pork chop. Secure with toothpicks.
Heat olive oil and 1 tablespoon butter over medium-high heat in an oven-safe skillet, sauté pan, or Dutch oven. Brown the chops 2-3 minutes per side or until nicely browned. Transfer to a plate.
Add the wine to the pan, bring to a boil and scrape up any browned bits. Add chicken broth and sliced garlic and bring back to a simmer. Place chops back in the pan, cover securely, and bake 1 hour or until chops are tender, turning once.
Stir in remaining butter and capers. Serve chops over hot cooked orzo pasta and drizzle with pan sauce.
September 15th
Blessed Jacinto de Los Angeles and Blessed Juan Bautista
Married laymen in the archdiocese of Antequera-Oaxaca, Mexico. Catechists. Martyred for refusing to worship idols. They were members of the Zapotec tribe.
Here is the procedure for making tortillas according to traditional Zapotec methods in their honor:
INGREDIENTS
seed corn (amount varies according to the size of your family and property holdings)
lime (ditto)
INSTRUCTIONS
A year before serving: Have your husband or other trusted male relative plant the seed corn. Ensure that they plow and weed the cornfield regularly.
Once the corn crop has matured, allow the corn to dry on the stalk. Cut the dried cobs off the stalks, load them onto the donkey, bring them home, and set them in an airy, covered area to dry further. Do not let your other animals get to them at this point.
Remove the dried corn kernels from the cobs, using either your fingernails or better, an old, already denuded corncob. Better yet, have your kids do this. It will take several hours.
Save nine pesos for round-trip bus fare to Tlacolula. Go to Tlacolula and buy some lime (as in calcium oxide, quicklime, not as in the fruit) to process the corn. Bring along that bag of cactus fruit you picked while taking the sheep out to graze — if you manage to sell it, you’ll more than cover the expense of the bus fare and lime.
If you haven’t done so already, gather up enough firewood for about an hour of cooking. Once back home, light a fire, dissolve the lime in a large container of water, dump in the dried corn kernels, and cook gently over the fire until the skin of the kernels can be easily rubbed off. Let the corn sit in the cooking water overnight. Drain the corn, rub off any remaining skin from the kernels, and set aside.
Grind the corn on a stone metate with the stone roller, using a firm forwards-and-backwards pushing/rolling motion and sprinkling water onto the corn as needed to keep it moist and pliable. The ground corn mixture must feel silky-smooth when rubbed between the fingers; there must be no sign of grittiness. (Gringos who buy “stone ground” tortillas that appear to have chunks of Corn Nuts in them are seriously deluded.) This stage will take a couple of hours. Transfer the silky mass to a large bowl.
Light another fire and place a large comal (round earthenware griddle) on top of it to heat. Set up your tortilla press and your bowl of ground corn near the fire. Line the plates of the tortilla press with pieces of plastic cut from an old shopping bag.
When the fire and the comal are hot, start shaping the tortillas: take a fistful of the ground corn mixture, roll it into a ball, put it into the press, and push down hard to flatten it. (Note that tortilla presses in Oaxaca are the size of pizza pans, and so are the tortillas made in them.) The tortilla should be thin and perfectly round. Carefully remove it from the press and immediately place it on the hot comal. It will start to smoke and bubble within seconds. Once the bottom is set and lightly spotted with toasty brown dots, flip it over with your fingers, taking care not to burn yourself. Remove from the comal when the second side is cooked through.
Place the tortilla in a linen-lined basket for storage. Repeat the shaping, pressing, and griddling process several dozen more times.
Keep the tortillas covered to prevent them from drying out, gather up more firewood, and prepare the remaining dishes for the day’s meals. Serve with breakfast, lunch, and dinner, at least 3 per person, per meal.
Repeat steps 5-10 every day for the rest of your life. Repeat steps 1-4 as needed.
September 16th
Saint Andrew Kim Taegon
Born to the Korean nobility; his parents were converts to Christianity, and his father was martyred. Andrew was baptized at age 15, then traveled 1,300 miles to the nearest seminary in Macao, China. While still in seminary, he traveled back to Korea to work in the missions, traveling with Saint Marie-Nicolas-Antoine Daveluy. Ordained, father Andrew became the first native Korean priest, and the first priest to die for the faith in Korea. Leader of the Martyrs of Korea.
Here is a recipe for Korean Ground Beef and Rice to celebrate his feast:
INGREDIENTS
1 pound lean ground beef (90% lean)
3 garlic cloves, minced
¼ cup packed brown sugar
¼ cup reduced-sodium soy sauce
2 teaspoons sesame oil
¼ teaspoon ground ginger
¼ teaspoon crushed red pepper flakes
¼ teaspoon pepper
2 cups hot cooked white or brown rice
sliced green onions and sesame seeds for garnish
INSTRUCTIONS
In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.
In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes, and pepper. Pour over the ground beef and let simmer for another minute or two.
Serve over hot rice and garnish with green onions and sesame seeds.
September 17th
Stigmata of Saint Francis of Assisi
In 1224 Francis traveled to Mount Alvernia in the Apennines to observe Saint Michael’s Lent. While meditating there Francis received the stigmata, which periodically bled during the remaining two years of his life.
Here is a recipe for a Pierced Fuzzy Naval to celebrate this event:
INGREDIENTS
1 fluid ounce peach schnapps
1 fluid ounce vodka
3 fluid ounces orange juice
1 dash grenadine (optional)
ice cubes
INSTRUCTIONS
Pour the peach schnapps, vodka, orange juice into a shaker with ice. Shake, then strain into a glass. Top with a splash of grenadine if you like.
September 18th
Saint Irene of Egypt.
She was martyred in Egypt circa 200AD.
Here is a recipe for Egyptian Molokhia to honor her sacrifice:
INGREDIENTS
4 cup chicken broth
3 bay leaves
1 onion, peeled and diced
1 Tbsp tomato paste
Salt and pepper
2 lb(s) prepared molokhia leaves, purchased frozen and thawed
6 clove garlic, peeled and minced
2 Tbsp cumin seed
½ cup olive oil
Juice of 1 lemon
INSTRUCTIONS
1. Pour the broth into a soup pot and add the bay leaves, onion, tomato paste, salt, and pepper and bring to a simmer. Add the molokhia and season with salt and pepper. Stir well. Simmer for 20 minutes.
2. Pour the olive oil into a large skillet over medium high heat. Stir in the garlic and cumin seed. Continue stirring or swirling the pan. When the garlic is golden brown, pour the hot oil over the surface of the simmering molokhia. Squeeze the lemon juice in and serve immediately.
September 19th
Saint Januarius of Naples
Fourth century bishop of Benevento, Italy during the persecutions of Diocletian. Arrested while visiting imprisoned deacons, and then martyred with them. His blood was preserved and dried. Since at least 1389, on his feast day, and on the Saturday before the first Sunday in May, the blood liquefies.
Here is a recipe for blood pudding to celebrate his Miraculous protection:
INGREDIENTS
1 liter fresh pig’s blood
150 grams cooled cooked rice (overcooked is best because it has absorbed as much liquid as it can and will help keep the pudding moist)
150 grams rolled oats (not instant)
300 grams pork fat, cut into small cubes
1 small onion, finely diced
½ tsp nutmeg
½ tsp salt
A few grinds of black pepper
INSTRUCTIONS
Preheat your oven to 175 C and grease a 40cm long baking tin.
Mix all ingredients except the blood in a large bowl – ensure it's mixed well. In a separate bowl whisk the blood briefly, then pour it over the mix through a fine sieve. Fold the blood in.
Pour the mixture into the baking tin making sure all the solids are evenly distributed. Bake for 45 mins. The blood slice is done when a skewer comes out clean (as it would with a cake). If it's not done after 45 mins, put it back in the oven and keep testing it every 5 mins.
Remove from the oven and cool to room temperature.
To serve, cut into rectangles and fry until slightly crispy and warmed through.
September 20th
Saint Eustachius
Pagan Roman general in the army of the emperor Trajan. Converted to Christianity following a hunting trip during which he saw a glowing cross between the antlers of a stag, after which he received a prophecy that he would suffer for Christ. He was baptized with his wife, Saint Theopistes of Rome, and two sons, Saint Agapitus of Rome and Saint Theopistus of Rome, and given the name Eustachius.
Denounced as a Christian, he lost his property, was reduced to abject poverty, and Roman authorities took his wife and children. However, being a capable general, he was recalled to duty by Trajan to help repel barbarians from Rome, which he did. He and his family were reunited with the expectation they would sacrifice to idols in thanks for a military victory. When they refused, an enraged Hadrian ordered them thrown to the lions; the big cats played like kittens around them, so they were martyred together by being burned in a bronze bull.
Here is a recipe for Stag Sausage to celebrate his feast (serve with a shot of Jegarmiester) to celebrate his conversion:
INGREDIENTS
5 cups ground wild or grass feed meat
2 teaspoons of fennel
2 teaspoons of parsley
2 teaspoons of sage
1 teaspoon of cracked red pepper
1 teaspoon of cracked black pepper
½ teaspoon of coriander
1 teaspoon of garlic powder
1 tablespoon of sea salt
INSTRUCTIONS
Place your ground meat in your mixer bowl with the paddle spoon. Set the mixer going while you sprinkle in the spices till it is all mixed together well.
Or, if you don’t have a big strong mixer, mix it by hand. He sprinkles in the spices and hand squishes them into the meat till well mixed.
Package in whatever size packages that you would like and freeze what you don’t eat soon. Cook with a little coconut oil because there is hardly in fat in this sausage.
September 21st
Jonah the Prophet
Old Testament patriarch and prophet. Hero of the Book of Jonah, he was so reluctant to deliver his prophecy against the city of Nineveh that God had to have him swallowed by a giant fish and then spat out on the city’s shore.
Here is a recipe for Baked Whale to celebrate his feast:
INGREDIENTS
2 lbs whale meat
1⁄4 cup oil
1⁄4 cup red wine
1 teaspoon peppercorn
1 cup salt
1 garlic clove, minced
1 small onion, minced
INSTRUCTIONS
Combine the oil, vinegar, peppercorns, salt, garlic, and onion.
Cut the whale into cubes or slices.
Marinate in the marinade for 2-3 hours.
Cover and place in a 300 deg F oven for 1 hour.
September 22nd
Martyrs of the Theban Legion and the particular feat of Saint Maurice, one of its members.
Saint Maurice was a Layman, Soldier, and officer in a legion of Christian soldiers from Upper Egypt during the reign of Emperor Maximian Herculeus. His legion, as many as 6600 men, was massacred en masse by their own side when they refused to participate in pagan sacrifices prior to battle.
Here is a recipe for Theban Chickpea Soup to honor their sacrifice:
INGREDIENTS
500 grams chick peas, skinned off
1 cup rice
1 cup olive oil
1/2 wine glass of lemon juice
Salt
1 onion, diced
INSTRUCTIONS
Soak chick peas overnight in salted water.
Rinse them the next day and boil them in salted water. The portion of water to use depends on how you want the consistency of the soup.
When they start to boil remove froth and let them boil for 20 minutes.
Pour half of the olive oil and onion and simmer until chick peas are tender.
Then add rice and the rest of the olive oil and simmer until rice is cooked.
Remove from heat and pour lemon juice.
Serve warm.
September 23rd
Blessed Francisco Paula Victor
Born a slave and trained as a tailor. He early felt a call to the priesthood, but, being a slave, had to have special dispensation to enter the seminary, and was shunned by fellow seminarians and the parishioners of his first assignment in the diocese of Campanha, Brazil; his parishioners even refused to accept Communion from his hands. He persevered in his vocation, always patient, always forgiving, always dedicated to the faith and the priesthood, and eventually won the people over to the point that there were protests when the diocese considered transferring him to another parish.
Here is a traditional Afro-Brazilian recipe for Caruru to mark his spiritual ascent to the heavenly realms:
INGREDIENTS
2 tablespoons olive oil
2 pounds small okra pods, topped, tailed, and cut into small pieces
Salt and freshly ground black pepper
3 tablespoons ground dried shrimp
1 pound jumbo shrimp, peeled and deveined
1/3 cup roasted peanuts
2 tablespoons dende oil
1 medium onion, very finely chopped
2 cloves garlic, minced
1 teaspoon red chile flakes
3/4 cup water
1 bunch cilantro, leaves only, finely chopped
Dash of tabasco
Cooked white rice, for serving
12 cooked jumbo shrimp, for garnish
1 red bell pepper, stemmed, seeded, and cut into fine julienne for garnish
Whole sprigs of cilantro, for garnish
Wedges of lemon, for serving
INSTRUCTIONS
In a medium heavy skillet, heat the olive oil over high heat. Add the okra and toss constantly until seared and golden, about 2 minutes. Remove from the heat, season to taste with salt and pepper and set aside.
In the bowl of a food processor, combine the ground dried shrimp with the fresh shrimp and peanuts. Pulse, scraping down the sides of the bowl as necessary until the mixture forms a chunky paste.
In a large, heavy skillet, heat the Dende oil over medium heat. Add the onion, garlic, and chile flakes and cook, stirring frequently, for 2 to 3 minutes, until golden. Add the shrimp paste, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and stir to mix.
Pour in the water and bring to a simmer. Reduce the heat to low and simmer the Caruru gently for 30 minutes, stirring occasionally. The mixture will be quite thick. Stir in the reserved okra, cilantro, and Tabasco and cook for 2 minutes more, until the okra is heated through.
Serve over white rice, garnished with the cooked jumbo shrimp, red pepper julienne, cilantro sprigs, and lemon wedges.
September 24th
Saint Antonio Gonzalez
Dominican priest born in Leon Spain. Missionary to Japan. Martyr in Nagasaki Japan in 1637.
Here is a Spanish Japanese fusion recipe, Spanish Mackerel with Yuzu, to celebrate his feast:
INGREDIENTS
2 fillets Spanish mackerel (sawara) (1 fillets = 4 oz or 110 g) (rinsed in cold water)
Seasonings:
4 Tbsp soy sauce
4 Tbsp mirin
4 Tbsp sake
1 tsp Yuzu zest (or freeze dried yuzu or lemon)
Poached kumquats:
1 cup water
⅓ cup granulated sugar
4 kumquats (kinkan)
INSTRUCTIONS
Gather all the ingredients.
Spanish Mackerel with Yuzu 1
Combine seasonings and yuzu zest in a Ziploc bag and add the mackerel.
Marinate the fish for 2-4 hours.
Spanish Mackerel with Yuzu 2
Preheat the toaster oven to 400 F.
Remove the mackerel from the marinade and cook on an aluminum foil lined baking pan in a toaster oven for 20-25 minutes, skin-side up, until it’s nicely browned. You can also broil in a regular oven.
Serve immediately with the poached kumquats
.
Poached kumquats
In a small saucepan, bring water and sugar to a boil and boil until sugar is dissolved. Then add kumquats and bring to a boil then turn down the heat to simmer for 5 minutes.
September 25th
Feast of Blessed Herman the Cripple
Born with a cleft palate, cerebral palsy, and spina bifida to a farm family. His parents cared for him until the age of seven, but they gave him over to the abbey of Reichenau Island in Lake Constance in southern Germany; he spent the rest of his life there.
He became a Benedictine monk at age twenty. A genius, he studied and wrote on astronomy, theology, math, history, poetry, Arabic, Greek, and Latin. He built musical instruments and astronomical equipment. In later life, he became blind and had to give up his academic writing. The most famous religious poet of his day, he is the author of Salve Regina and Alma Redemptoris Mater.
Here is a recipe for Biscotti Regina to celebrate his compositional skills:
INGREDIENTS
4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 sticks butter, at room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 cup heavy cream
2 cups sesame seeds
INSTRUCTIONS
Preheat the oven to 350 degrees F.
Combine the flour, baking powder, and salt in a small bowl and set aside.
Put the butter and sugar into the bowl of a mixer and cream until fluffy. Add the eggs, one at a time with the mixer running and beat until smooth. Add the vanilla and beat. Next, add the flour mixture and beat until well incorporated.
To form the cookies, divide the dough in half and roll into logs 1-inch in diameter. Cut the logs into 3-inch lengths. Dip each piece of dough into the cream and then roll in the sesame seeds. Place the cookies on a baking sheet and place in the oven until golden brown, about 15 to 20 minutes.
Let cool and serve. These will keep in an airtight container for up to 2 weeks.
September 26th
Saints Cosmas and Damian
Twin brothers. Physicians trained in Syria; the brothers accepted no payment for their services, and their charity brought many to Christ. Reported to have miraculously replaced the ulcerated leg of a man named Justinian with one from a recently deceased man. Arrested during the persecutions of Diocletian, they were tortured but suffered no injury. Martyrs.
Here is a recipe for a Slow Roast Leg of Lamb to honor their feast:
INGREDIENTS
1/4 cup minced garlic
3 tablespoons chopped fresh oregano (or 1 tablespoon dried)
3 tablespoons chopped fresh thyme (or 1 tablespoon dried)
2 tablespoons chopped fresh rosemary (or 2 teaspoons dried)
1 tablespoon plus 2 teaspoons kosher salt
2 teaspoons ground black pepper
1/3 cup extra-virgin olive oil
6- to 7-pound butterflied boneless leg of lamb, with an 1/8-inch-thick fat layer left on the outside and trimmed of excess pockets of internal fat on the inside
INSTRUCTIONS
In a small bowl combine all the ingredients except the lamb. Rub the herb mixture evenly on both sides of the lamb and let the lamb rest, at room temperature, for 2 hours.
Heat the oven to 275 degrees.
Place the lamb, fat side down, on a cutting board. Starting at the short end, roll up the lamb tightly and tie it crosswise with kitchen twine in 1 inch intervals. Tie a string around the roast lengthwise, weaving it into some of the crosswise strings as you go. Place the lamb on a rack set in a large roasting pan, fat side up.
Roast on the oven's middle shelf until the lamb reaches 125 degrees at the center for medium-rare meat, about 2 hours to 2 hours 15 minutes.
Remove the roast from the oven, transfer it to a platter, and let it rest, loosely covered with foil, for 20 to 30 minutes before carving. To carve, remove all the string, and, using a large carving or chef's knife, slice the meat crosswise into 1/2-inch-thick slices. Transfer the slices to serving plates and top each portion with some of the juices that accumulated on the plate while the roast was resting.
September 27th
Saints Adolphus and John of Córdoba
Brothers born to a Moorish father and a Christian mother. Martyred in the persecutions of Abderrahman II.
Here is a recipe for Paella for Two to celebrate their feast:
INGREDIENTS
Herb Blend:
1 cup chopped fresh parsley
1/4 cup fresh lemon juice
1 tablespoon olive oil
2 large garlic cloves, minced
Paella:
1 cup water
1 teaspoon saffron threads
3 (16-ounce) cans fat-free, less-sodium chicken broth
8 unpeeled jumbo shrimp (about 1/2 pound)
1 tablespoon olive oil
4 skinned, boned chicken thighs, cut in half
2 links Spanish chorizo sausage (about 6 1/2 ounces) or turkey kielbasa, cut into 1/2-inch-thick slices
1 (4-ounce) slice prosciutto or 33%-less-sodium ham, cut into 1-inch pieces
2 cups finely chopped onion
1 cup finely chopped red bell pepper
1 cup canned diced tomatoes, undrained
1 teaspoon sweet paprika
3 large garlic cloves, minced
3 cups uncooked Arborio rice or other short-grain rice
1 cup frozen green peas
8 mussels, scrubbed and debearded
1/4 cup fresh lemon juice
Lemon wedges (optional)
INSTRUCTIONS
To prepare the herb blend, combine the first 4 ingredients, and set them aside.
To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and devein shrimp, leaving tails intact; set aside.
Heat 1 tablespoon of oil in a large paella pan or large skillet over medium-high heat. Add chicken; saute for 2 minutes on each side. Remove from the pan.
Add sausage and prosciutto; saute 2 minutes.
Remove from the pan.
Add shrimp, and saute for 2 minutes. Remove from the pan.
Reduce heat to medium-low. Add onion and bell pepper; saute for 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook for 5 minutes. Add rice; cook for 1 minute, stirring constantly.
Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook for 10 minutes, stirring frequently.
Add mussels to the pan, nestling them into the rice mixture. Cook 5 minutes or until shells open; discard any unopened shells.
Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle it with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand for 10 minutes.
Serve with lemon wedges, if desired.
September 28th
Blessed Bernardine de Feltre
Born to the nobility, the eldest of nine children, he grew up with a speech impediment. After hearing Saint James of the Marches preach at Padua, Italy during Lent in 1456, he felt a call to religious life. Joined the Order of Friars Minors and with his speech impediment miraculously cured he became a traveling preacher throughout Italy. Noted for his fiery sermons against usury. He organized more than thirty monti di pietá throughout Italy to give people an alternative to high-interest lenders.
He is often depicted holding a monti di pieta. Here is a recipe for Spinach Pieta to celebrate his feast:
INGREDIENTS
1 bunch scallions
2 tbsp. butter
8 oz. Fera cheese
20 oz. fresh spinach
4 eggs
Salt and pepper
1/2 lb. Filo dough
INSTRUCTIONS
Freeze the Filo dough unbaked to set. Score, while frozen, into the serving size desired.
Wash spinach and remove stems. Drain thoroughly. Saute scallions in butter. Add spinach and wilt. Cool.
Beat eggs in a separate bowl. Add cheese and condiments. Butter half of Filo sheets. Place in a 10 x 14 Pyrex dish. Spoon filling mixture in. Cover with remaining butter filo leaves. Bake at 350 degrees for 30 minutes.
September 29th
The Archangels: Michael, Gabriel, and Raphael
Here is a recipe for a Three Tier Angel Food Cake to honor their service:
INGREDIENTS
1 cup flour
pinch of salt
12 egg whites
1 teaspoon cream of tartar
1 1⁄2 cup granulated sugar
2 teaspoons vanilla extract
zest of 1 lemon
2 cups heavy cream
1⁄2 cup store-bought lemon curd
1 cup blackberries
salted caramel sauce
INSTRUCTIONS
Preheat the oven to 350 degrees F. Line three 8-inch cake pans with parchment paper and spray with nonstick spray.
In a small bowl, sift together the flour and salt; set aside.
In the bowl of a stand mixer, mix the egg whites on low until frothy. Add the cream of tartar and mix on high until soft peaks form. With the mixer on high, slowly add the sugar into the egg whites and continue to beat on high until stiff peaks form. Add the vanilla and lemon zest.
Fold 1⁄4 cup of the flour mixture into the egg white mixture at a time, being careful not to deflate the egg whites.
Divide the batter evenly between cake pans and bake for 23 to 25 minutes or until a toothpick comes out clean. Let cool completely.
When ready to assemble, make the whipped cream by whipping the heavy cream in the bowl of a stand mixer on high until soft peaks form. Fold in lemon curd.
Assemble the cake by laying one layer of the angel food cake on a cake stand. Top with 1 1⁄2 cups whipped cream. Repeat two more times, finishing the cake with all of the whipped cream.
Top with blackberries and a drizzle of caramel sauce. Serve immediately.
September 30th
Saint Amatus of Nusco
Born to a wealthy family, he became the first bishop of Nusco. He restored and built churches, and helped found the Benedictine monastery of Santa Maria in nearby Fondigliano, Italy, a house that lasted 400 years.
Here is a recipe for Santa Maria Style Tri Tip to honor his achievement:
INGREDIENTS
1 tri-tip roast, also known as triangle steak, a bottom sirloin cut (anywhere from 2 1/2 pounds to 4 pounds), look for one well-marbled with fat
Santa Maria Rub (enough for a 4 pound roast)
1 Tbsp Kosher salt
1 Tbsp finely ground black pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 teaspoon cayenne
1 Tbsp dried oregano
1 teaspoon dry rosemary (or fresh, finely minced)
1/2 teaspoon dry sage
INSTRUCTIONS
1 Mix the rub ingredients together in a bowl. Place the roast in a roasting pan or a baking pan with edges (this will help keep the rub from getting all over the floor). Sprinkle the rub on the meat on all sides, and massage the rub into the meat. Cover and let sit at room temp for an hour.
2 Prepare your grill for hot direct heat on one side, and indirect heat on the other. (By the way, if you are working with a wood-fired grill, Santa Maria BBQ traditionally uses red oak wood.) Sear the roast on all sides, 3-4 minutes per side. Carefully watch the roast during this process as one side of the roast is typically quite fatty and as the fat heats up it can drip down and cause flare-ups. Keep moving the tri-tip away from the flame if flare-ups occur.
3 Once the tri-tip is seared on all sides, move it away from direct heat and place it fat-side up on the grill rack. If you are using a gas grill with a top rack, [recommendation: place the roast on that rack, with an aluminum tray on the bottom rack underneath to catch the fat drippings.] If you are grilling on charcoal or wood, you may want to turn the roast over every few minutes, for more even heating. Try to maintain a grill temperature of 250°F to 300°F.
4 Cover the grill and cook until the temperature of the interior of the tri-tip reaches 120°F for a rare roast, 130°F for medium-rare, and 140°F for medium. At this point the meat will take anywhere from 20 to 40 minutes to cook, depending on how hot your grill is, how well done you want it, and the size of the cut. Note that the interior temperature will continue to rise at least 5°F after you take the roast off the heat.
5 Once the roast reaches temperature, remove it from the grill and let it rest, loosely tented with foil, for 10 minutes. Slice against the grain and serve.
Comments
Post a Comment