Cooking with the Saints by Alexandra Greeley

https://www.youtube.com/watch?v=_YUyHQNLPdo&feature=share&fbclid=IwAR02Sot63SxKLTKGNfFbbiaBvI3YqUTHonrjejO5VGmR8qgzEGUg0BbWISM
If you are looking for that last minute Christmas/Epiphany gift to give a family or friend who loves to cook, look no further. My husband and I bought this gift for ourselves and for a few family members who love to cook and try new recipes. Cooking with the Saints is a beautifully photographed book with recipes from around the world. Listen to the video as radio host, Kyle Heimann interviews the author, Alexandra Greeley. You can find this book on Amazon or Sophia Press or many of your local bookstores.

Happy Feast of St. Nicholas, Patron Saint of Children

Icon of St. Nicholas

We have had celebrations of the feast of St. Nicholas over the years. St. Nicholas, patron saint of children, bishop from southwestern Turkey, who was born in the third century and lived into the fourth, has brought us many gifts of friendship and enjoyment as we celebrate his feast with others. Included in this post are pictures from a few of these celebrations started in the nineteen nineties and continuing into the twenty-first century. The post will concluded with one of our favorite recipes and a prayer. Wishing you a Happy Feast of St. Nicholas!

Rooney children rehearsing a St. Nicholas play 1996

Prayer to St. Nicholas

Heavenly Father, as Christmas draws near we commemorate the feast day of your beloved Bishop

and Saint, Nicholas. We love and honor his memory because of his tender concern for children and the

poor. We thank you for the merriment that his feast has brought down all the centuries. We ask you from

the bottom of our hearts to help us to remember, on this his feast day, that we should try to retain the

innocence of childhood and a sincere faith in you all our lives. Show us, too, how to share the good

things that we have with others, and to imitate St. Nicholas in generosity and goodwill. We ask him to

pray, for us from his place in Heaven.

Speculaas Cookies

INGREDIENTS
 

2 cups dark brown sugar 

2 eggs

grated rind of one lemon

2 teaspoons cinnamon 

½ teaspoon ground cloves  

1/8 teaspoon cardamom

½ teaspoon ground ginger

1/8 teaspoon salt

4 cups flour

1 teaspoon baking powder

Optional Icing (see below)
 

EQUIPMENT

electric mixer

large spoon or rubber spatula

sifter

wax paper or plastic wrap

cookie cutters, cookie molds, or wooden board of St. Nicholas

large cookie sheets

wire racks

clean paint brushes for decorating

DIRECTIONS: YIELD: 3 dozen cookies

1 In a large bowl, cream the butter with the sugar until fluffy. Stir in the eggs one at a time, blending thoroughly after each addition. Stir in the lemon rind.

2 Sift the spices and salt with the flour and baking powder, and stir gradually into the butter mixture. Wrap in waxed paper or plastic wrap and chill for several hours or overnight. (If you are in a hurry, start the chilling proves in the freezer: leave the dough in the freezer for about 20 minutes.)

3 On a floured surface, roll out the dough to about 1/8 inch. If you are going to make large figures – over about 6 inches – you might roll out the dough a little thicker, to about ¼ inch: the figures will be less fragile. Cut out with cookies cutters, or with a sharp knife. This dough can also be used with your St. Nicholas mold or board. Follow the directions you received with your mold or board to form and bake. Hint: chill the board and you will find the dough comes out more readily!

4 Place the cookies on a lightly buttered baking sheets and bake at 350 degrees for 10 to 12 minutes, or until set and lightly browned. Large or thick cookies will take somewhat longer and yield less than the 3 dozen listed. If you like your cookies soft, remove them from the oven when they are just set – the longer the baking time, the firmer the cookies. Move from baking sheets to wire racks and let cool. Decorate. An icing recipe is given below.

OPTIONAL ICING

In small containers, place about 1/3 cup of powdered sugar in each one. Add a little bit of water and a drop or two of lemon juice or use egg white. Stir. Add a small amount of food coloring and stir until the consistency is fluid enough to paint with, but will not run all over the cookie. Apply with small paint brushes or a decorating tube. You can really let your creative imagination takeover and decorate these as fancy or as simply as you and your children like. (You can also use ready made frosting and add food coloring.)

*Adaptation: Use a refrigerated gingerbread or spice cookie dough as a substitute for making the cookies from scratch. You can cut them out and decorate them just like the ones from the recipe. Follow the directions for baking on the container or package.

St. Andrew, Brother, Friend, Follower of Christ

St. Andrew

November 30 is the feast of St. Andrew. The Greek Churches call him, "Protokletos" which means "First Called." Andrew, the brother of Peter, saw Jesus first and went and told his brother. "We have found the Messiah." John 1:41

St. Andrew is a good friend. Throughout the Gospels, we can see him helping others in various ways. He pointed out to Jesus in the Feeding of the Five Thousand that there was a boy who had fish and barley loaves. John 6:1-15  He accompanied Philip and some Greeks who wish to meet Jesus. John  12: 22 He was present at many of the miracles of Jesus and on the Sunday evening after Our Lord's Death and Resurrection, he was present when Christ appeared.

Saltire Cross Flag or St. Andrew's Cross

St. Andrew received the gift of the Holy Spirit on Pentecost. After that event, he left Jerusalem and went out to preach. He preached the good news that Jesus Christ was Lord and that He had established His Church to forgive sins and to restore mankind to the Kingdom of God.

It is believed that St. Andrew was martyred in Patras, Greece, by being crucified in the shape of an X. His relics were in Constantinople at one time, and some were given to Scotland through the gift of St. Rule. In 1969,  Pope Paul VI returned a relic of St. Andrew's skull to the Greek Orthodox Church in Patras.

St. Andrew is beloved by the Greeks, Scots, Russians and many others for his humble and apostolic spirit of bringing others to Jesus, the Lord and Master of us all. He is the patron saint of Scotland where they celebrate his feast as a national holiday. November 30th will find Scots men and women enjoying a variety of tasty foods which have come to be associated with the feast of St. Andrew.
Below is a picture and a recipe you may enjoy trying. At the end is the novena prayer to St. Andrew which begins on his feast and ends of Christmas Eve. Most importantly, we remember St. Andrew as being a friend to all. St. Andrew, Pray for us!

Traditional Scottish Shortbread

for the Feast of St. Andrew

I have included the link for a Martha Stewart recipe for traditional Scottish Shortbread. She uses a stoneware mold of sorts, but it is not necessary. The above picture shows how you can use Martha's recipe but decorate the shortbread yourself with traditional fork prints and a flute pan edge to cut-out the outer ring of the dough for an attractive edging.

https://www.marthastewart.com/1142426/scottish-shortbread

St. Andrew Christmas Novena Prayer

Hail and blessed be the hour and the moment when the Son of God was born of the most 

pure Virgin Mary at midnight in Bethlehem in the piercing cold. At that hour vouchsafe, Oh 

God, to hear my prayer and grant my desires through the intercession of our Lord and 

Savior, Jesus Christ, and His most Blessed Mother.

Many say this prayer for 15 times from the Feast of St. Andrew to Christmas Eve.

Celebrate the Feast Day of St. Teresa of Avila with Italian Meringue!

Meringues

October 15 is the feast of St. Teresa of Avila, of Jesus. Although Spanish by birth, I am sure she would not mind a delicious Italian meringue to celebrate her entry into heaven.  Below is a recipe with a link that will help you choose a meringue dessert or answer questions you might have.

St. Teresa of Jesus, pray for us!

Italian meringue takes a little effort to make. It can be used for smooth buttercream icing and crisp but chewy meringue nests. You will need a sugar thermometer.

Using an electric hand mixer, begin by beating four egg whites until they form stiff peaks. They should stand up straight when the whisk is removed.

Next make a sugar syrup by mixing 225g/8oz of sugar with six tablespoons of water. Stir the sugar and water together over a medium heat. Dip a pastry brush in water and brush any bits of sugar from the sides of the pan down into the syrup to melt, otherwise it will turn the sugar syrup grainy. When all of the sugar is dissolved, bring it to a fast boil until it reaches 120C/250F.

As soon as the syrup reaches the correct temperature, pour it onto the egg whites in a thin, steady stream as you whisk. Be careful not to pour the hot syrup directly onto the beaters, as it may stick to them or splash back at you.

When all the syrup has been mixed, continue to whisk the meringue until it has cooled. It should be shiny and stiff. Allow to cool completely before using.

Cover with clingfilm until ready to use. Italian meringue can be stored in the fridge for up to two days.

Credit given to BBC Food Techniques,https://www.bbc.com/food/techniques/how_to_make_italian_meringue

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Credit given to BBC Food Techniques

150 Hail Marys, October 7 Feast of the Holy Rosary

 Where can you find 150 Hail Marys each in a different language? The answer is at the Franciscan Monastery of the Holy Land in Washington, D.C.

Founded in 1899 the grounds of the monastery are as St. Francis would have like them - well-kept, beautifully manicured as befits the grounds of this holy shrine, a replica of many of the sites found in the Holy Land.

Today is October 7, the feast of the Holy Rosary. It would be a perfect day or even a perfect month to visit the shrine and spend some time praying and looking at the Hail Mary in many different languages.

The Hail Mary is one of the basic prayers of the Rosary. It recalls the angel Gabriel visiting Mary and telling her of God's great plan for her life. "Hail Mary, full of grace. The Lord is with you." Mary's cousin, Elizabeth, added to the angel's announcement as she recognized her cousin's unique place among women in creation. "Blessed are you among women." More verses were added until we have the completed prayer to honor Mary and to ask for her intercession. I hope you have the opportunity to visit the

Franciscan Monastery and to view the Hail Mary in 150 different languages sometime soon!

Heath Bar Trifle Recipe - Happy Feasts of St. Patrick and St. Joseph

St. Patrick, Patron saint of Ireland

March 17

It is the season of Lent in the Church year. Two saints that are dear to many of us are St. Patrick and St. Joseph. Both saints have their feasts days in March. Those of us who are of Irish background have all sorts of foods and drink that is associated with celebrating St. Patrick's feast day - corn beef and cabbage, Irish soda bread, Irish coffee, Guinness and more.  A prayer that is very traditional to say is the St. Patrick Breastplate, the modified version! You will find it on this blog in the archives dated,
 Friday, March 11, 2016

The feast of St. Joseph is a solemn feast day in the Church. What that means is that it has a higher rank than the feast days of many of the other saints. You might wonder from the small picture that I have of St. Joseph with Jesus as a child here, why I haven't chosen to put in one as large as St. Patrick or even a larger one since St. Joseph's feast day is of a higher rank? That is a good question and the simple answer is that I can't! I have tried unsuccessfully for the last 20 minutes to move his picture to a better location and to enlarge it. It just won't work or I don't have the know how. You can choose the answer that you think fits. St. Joseph is a saint I truly admire. Here is a beautiful and ancient prayer that you can pray on his feast day or pray daily to him for your needs. After this prayer, you will find the recipe for the Heath Bar Trifle that you can make to celebrate his feast day or any occasion that you would like to use it for. 

St. Patrick and St. Joseph, Pray for Us!

PRAYER ST. JOSEPH

O St. Joseph, whose protection is so great, so strong, so prompt before the throne of God, I place in thee all my interests and desires. O St. Joseph, assist me by thy powerful intercession and obtain for me all spiritual blessings through thy foster Son, Jesus Christ Our Lord, so that, having engaged here below thy heavenly power, I may offer thee my thanksgiving and homage.

O St. Joseph, I never weary contemplating thee and Jesus asleep in thine arms. I dare not approach while He reposes near thy heart. Press Him in my name and kiss His fine head for me, and ask Him to return the kiss when I draw my dying breath.

St. Joseph, patron of departing souls, pray for me.

Heath Bar Trifle

RECIPE

1 Large Sarah Lee Pound Cake

1 bag of Heath Bar Candies - Miniatures - 18 count or more

1 Large Box of Jello Chocolate Instant Pudding

1 Container of Cool Whip or 1 Quart of Heavy Cream

2 Cups of Milk

DIRECTIONS

Line half of the bottom of a trifle bowl or a large glass bowl with the Sarah Lee pound cake, cut up in small 1 1/2 inch pieces. Save the remaining cake for a second layer. 

Prepare the Jello pudding according to directions but instead of three cups of milk only add two. Add to the prepared pudding mixture either one cup of Cool Whip or one cup of heavy cream which you have whipped into stiff peaks*for the trifle. Save the remaining for another layer.

Place half of the unwrapped Heath Bar candies in a large gallon plastic bag. With a hammer or a strong wooden mallet, crush the candy into desirable chunks. Layer the candy over the pudding layer.*

With another cup or more of the Cool Whip or Whipped Cream spread a layer over the Heath Bar candy.

Repeat the above directions all over again ending with a sprinkle of Heath Bar crushed candy on the top of the last layer of whipped cream. If you trifle dish's diameter is small or your glass dish, you may want to layer the tifle three times instead of two. 

Enjoy!

*I whip up about three cups of heavy cream all at once. Then I  use one or more cups at a time for the layers.

*I crush all the candy at once and divide up according to the number of layers that I have and save a bit of the candy for a sprinkling brush over the top.