Celebrating the Good Things of Life - Mardi Gras, Pancake Tuesday, Carnival, February 21

Mardi Gras King Cake with the Baby Jesus 
ready to be hidden, a French Tradition

Are you ready for your favorite Mardi Gras, Pancake Tuesday, Carnival Treats? There are so many of them.

 Mardi Gras in New Orleans features King Cake, Gumbo, Hush Puppies, Jambalaya, Shrimp Creole, Red Beans and Rice and more. Bob and I are going to a Mardi Gras fundraiser for St. Benedict's Church on Tuesday evening. There are sure to be some of these New Orleans dishes.

Pancake Tuesday in England, Ireland, and other countries features, of course, pancakes! But one of my favorite activities of Pancake Tuesday in England is the pancake races. This year on Tuesday, February 21, the Better Bankside Pancake Race takes place in London near the London Bridge. If you are interested in viewing it the information is here: Pancake Race for Charity 

My very favorite pancake race is this one between the ladies of Liberal, Kansas, and Olney, England. It began in 1950 and will take place again on Pancake Tuesday!

Here is a link for you to read all about it, Liberal, KS, Olney, England, Pancake Race

A dream of mine is to see businesses 

Pancake Tuesday, Better Bankside Race for Charity 
London, England

embrace the pancake race for charity on

Pancake Tuesday here in the United 

States. I think there are a number of 
young men and women college students and workers of all professions that would   have great fun

tossing pancakes in a race for a

worthwhile charity. Many businesses require their employees to volunteer a few hours in the community to give back. This is a perfect way to have fun on Pancake Tuesday and give back to the community. 

2018 Competitors of the Liberal, Kansas, vs. Olney, England 
Pancake Tuesday Race

This picture appeared in a  2018 Catholic News Agency article by Perry West. It is a number of women who competed in the Liberal, KS, pancake race. For the full article, read here Liberal, KS, Pancake Race  I would love to see the pancake race simplified for Catholic school children and home schoolers. They could receive pledges from Grandpa and Grandma, Uncle Tim and Aunt Sue to sponsor an individual or team on or near the Pancake Tuesday date. Again the funds would g to a favorite charity. Small prizes would be given to the winner(s) of the race. Let's not let this pancake race tradition die out; rather let's expand it!

Venice, Italy, is known for its Carnival celebrations which include men, women, and children dressing up in very elaborate costumes with masks. Some of the masks cover only their eyes; while others cover their entire face. The city of Venice's schedule of events takes place from February 3 until February 21. The Square of San Marco is a popular place to watch the many Venetians and visitors in full costumes with masks parade their regalia. Many shops are dotted on side streets with large displays of masks to purchase. You can read about the history of Carnival in Venice here, Venice and Its Masks

Chiacchiere or Crostoli is a cookie very popular in Italy during the Carnival season (Italians call it Carnavale.). I include the recipe in last year's blog on Mardi Gras. Crostoli

My personal favorite treat for Mardi Gras, Carnival, Pancake Tuesday, Shrove Tuesday, or whatever you wish to call the Tuesday before Ash Wednesday is beignets. Beignets are a lovely French pastry found not only in France but in New Orleans and many fine restaurants. They are simply fried dough dusted with confectionary sugar, but it is the ingredients in the dough whichC makes them so scrumptous. Here is a recipe I have made a number of times. Beignets

While we are enjoying our Mardi Gras, Pancake Tuesday, and Carnival Traditions, it is good to thank the Giver of all the wonderful foods, materials, and money that go into the various customs and traditions that are meant to be enjoyed before the Season of Lent begins on Ash Wednesday. 

God has created this beautiful world with all that creation has to offer us. We enjoy its bounty in the celebrations of Mardi Gras, Pancake Tuesday, and Carnival, but at the end of Tuesday evening, it is time to set aside some of the good things of the festival in imitation of Our Lord. 

We can spend Lent imitating His generosity in various small ways. For some of us it will be setting aside favorite foods and alcoholic drinks. For others we will be more generous with our time, helping family, friends, and others in our community. Some of us will attend an extra Mass on a weekday, or pray the rosary, or read Scripture or listen to a podcast. There are many ways to observe Lent with love and reverence, so while you are celebrating Mardi Gras reflect a little on what good thing you can set aside or do in imitation of the Giver of all good gifts.

For the rules on fast and abstinence for Lent, Lenten Regulations in the Catholic Church

Previous Mardi Gras posts in this blog with recipes can be found here Mardi Gras Scroll through the posts.

Mardi Gras masks, beads, feathers, etc. can be found at Dollar Tree, Family Dollar, General Dollar, and Party Stores. 

Wishing  you an enjoyable Mardi Gras Celebration!

and a Holy and Blessed Lent!

Mardi Gras, Shrove Tuesday or Pancake Tuesday

Mardi Gras Fun

Tomorrow is Shrove Tuesday to some,  Mardi Gras to others, and Pancake Tuesday to the rest! I have never participated in a pancake toss for Mardi Gras but it always looked like fun to me. It is an old custom that comes to us from the British Isles. It is a race to the finish to see who can flip the pancake and run at the same time without dropping it. The winner often received a prayer book for her efforts. 

While in graduate school, my roommate and I flipped skillets of crepes for an evening Mardi Gras celebration, complete with all sorts of savory and sweet toppings.  It was an enjoyable evening spent with friends before we embarked on our Lenten sacrifices. 

Mardi Gras celebrations have many different associations in the 21st century, but the real meaning handed down to us by our faithfilled Christian ancestors, who were using up and enjoying certain foods on the day or two preceding Ash Wednesday, was the elimination of these foods during the Lenten fast. Mardi Gras means Fat Tuesday and butter was one of the foods being removed for Lent. Lots of tasty, buttery dishes were made and enjoyed on Fat Tuesday, along with dairy and eggs recipes. Shrove Tuesday's meaning comes from "shriven" to be forgiven of one's sins. A custom on the Tuesday before Lent in some Catholic countries was to go to confession before Lent began, to start Lent off with a clean slate, a clean soul.

Here is a link I hope you find helpful on Mardi Gras celebrations drawn not only from the British Isles or France, but from Eastern European countries. http://catholicism.about.com/od/catholicliving/tp/Fat_Tuesday_Recipes.htm

Whether it is with pancakes or crepes, or one of your family's traditions - there are many ways to celebrate Mardi Gras. Perhaps you enjoy an extra bag or two of chips or an extra piece of dark chocolate on Fat Tuesday before you give them up for Lent. Whatever it is, enjoy Mardi Gras and celebrate the good things given to us by the Lord.

Mardi Gras King Cake

Mardi Gras King Cake

What is more traditional for Mardi Gras than King Cake? Here is a scrumptious recipe with directions that will leave your guests praising your baking skills, http://allrecipes.com/recipe/8144/mardi-gras-king-cake/  Don't have time to bake a King Cake? You will find many of our local supermarkets carry them. Giant Supermarket had a number of cakes with a variety of fillings today. Be sure that the little baby trinket thought to represent Baby Jesus comes with the cake. Offer coffee or tea to your guests with the cake and then remind them that whoever gets the slice of cake with the little baby trinket has to buy the King Cake and invite everyone over for a party next year! It is all in the fun of Mardi Gras!

Another version of King Cake

A variation of King Cake

Traditional Italian Crostoli for Mardi Gras

 

Crostoli also called Chiacchiere

Chiacchiere or Crostoli:  Carnevale Cookies

Pictured is an Italian Carnevale (Mardi Gras) fried dough pastry called crostoli or chiacchiere.  It is traditionally made and served throughout the Italian carnival season which last two to three weeks.  Carnival ends on Fat Tuesday, the Tuesday before Ash Wednesday. Ash Wednesday is March 2 this year.

Below you will find the recipe and pictures of Army wives learning how to make this traditional dessert while they live in Italy. I am going to try it myself and either share it with friends or bring some when I visit my Dad. 

There are many foods associated with Mardi Gras, and although the celebration is not on the official Catholic Church calendar, its roots are deep in Catholic culture and customs as we prepare for the season of Lent. 

I have written and posted a number of times on Mardi Gras, Shrove Tuesday, Fat Tuesday, and Pancake Tuesday. Put Mardi Gras in the search bar and you will find a number of recipes. Keep scrolling to see them all.

Chiacchiere or Crostoli:  Carnevale Cookies 

Instructor Francesca

Recipe courtesy of Catherine Findlay

6 eggs

1 stick of butter (melted)

3 tbsp milk

1 tsp salt

1 cup powdered sugar (can substitute granular sugar, but the consistency will be little grainy) plus more for dusting cookies

1 tbsp lemon extract

Juice of 1 ½ lemons

Zest of 1 lemon

1 ½ lbs flour plus more for kneading and rolling the dough (preferably type 00 flour but all purpose will work) This is about 5 1/3 cups of flour

1 tbsp baking powder

 

Directions:

1.     Melt butter in a small bowl

2.     Add 3 tbsp milk to the butter

3.     In a large bowl, crack the 6 eggs; add 1 tsp salt and whisk well

4.     Whisk in 1 cup powdered sugar and mix until well incorporated

5.     Mix in 1 tbsp lemon extract to the egg mixture

6.     In the small bowl of butter and milk, add the juice of 1 ½ lemons

7.     Add the zest of 1 lemon to the egg mixture

8.     Add the butter mixture to the egg mixture and mix well

9.     Add 1/3 of the flour to the egg mixture and mix well

10.  Add 1 tbsp baking powder to the remaining flour then slowly incorporate the flour into the rest of the mixture little by little; the dough should be soft but not sticky

11.  Knead the dough well for 5-8 minutes until it is smooth, adding flour as needed to keep it from being sticky

12.  Form into a ball and wrap in plastic wrap or place in a large Ziploc bag and put in the fridge for 30 minutes

13.  Prep the oil for frying

 

 

For Frying:

1.     In a large heavy sided and deep pot heat 2 liters of peanut oil on high, 350 degrees Fahrenheit.

2.     Line a cookie sheet with paper towels

 

     Rolling the dough (without pasta machine)

1.     Cut the ball into 8-10 sections working with one section at a time and roll the dough out into very thin long rectangular sheets using a rolling pin (tip: keep the other sections wrapped in plastic while rolling to keep the dough from drying out)

2.     Using a fluted pastry cutter or a pizza cutter cut the dough into 2inch by 4inch rectangles with a slit in the middle of each one

3.     Drop 5-7 rectangles of dough into the hot oil and heat for about 1 minute; if the oil gets too hot reduce the temperature slightly to avoid burning

4.     Remove the fried dough and place on the paper towel lined cookie sheet to absorb the excess oil

5.     Dust with powdered sugar; best served while still hot

6.     Repeat with the other sections of dough

 

Rolling the dough with a pasta machine:

1.     Cut the ball into 8-10 sections; (tip: keep the other sections wrapped in plastic while rolling to keep the dough from drying out)

2.     Take one section and feed it through the machine on a “0” setting

3.     Fold the dough in half and send it through the “1” setting; repeat this step 3 more times

4.     Send the dough through on a “2” setting 2 times

5.     Cut the dough in half and send through each half separately 2 times on a “4” setting

6.     Send each half through a “5” setting 1 time

7.     Using a fluted pastry cutter or a pizza cutter cut the dough into 2inch by 4inch rectangles with a slit in the middle of each one

8.     Drop 5-7 rectangles of dough into the hot oil and heat for about 1 minute; if the oil gets too hot reduce the temperature slightly to avoid burning

9.     Remove the fried dough and place on the paper towel lined cookie sheet to absorb the excess oil

10.  Dust with powdered sugar; best served while still hot

11.  Repeat with the other sections of dough

 

 

To get a closer view of cutting the dough with a pizza or fluted cutter, go to this website and scroll down, cutting crostoli dough

Mardi Gras

A Mardi Gras Party! When our children were home - three are married and one is in college now - we would have a "Fat Tuesday" celebration. I loved the tradition of making and eating pancakes -  a holdover from earlier days when Catholic cooks were cleaning out the cupboards from soon to be restricted Lenten foods, eating them up on "Fat Tuesday." Now the Mardi Gras Party takes place in the CCD classroom. No I don't make pancakes, instead my teaching partner, Carol, and I ask the students to bring in something that they enjoy eating and are willing to give up for Lent! They bring in all kinds of treats - Doritos, Twix candy bars, chewing gum, gummy bears - the list doesn't end! Carol and I bring in our favorite treats, too! It is a feast of our favorite treats! Yum. Then we talk about how God's creation is good (Genesis 1:31) and we discuss what sacrifice means, giving up something good for something or someone better. Each one of us writes out on a piece of paper what good food(s) we are willing to give up for Lent for love of Jesus. Many of the students give up their favorite treat for the entire Lenten Season. When Lent is over and we come back to the classroom after Easter break, we have another party. Stay tuned and see what we do for Easter! Enjoy Mardi Gras!

Mardi Gras - Hush Puppies

Mardi Gras Hush Puppies

These Hush Puppies are delicious. They are from another recipe Doris Dean gave me. The Cajun Chicken and Andouille Gumbo recipe on my last post was hers. The Hush Puppies pictured here were my second batch and definitely an improvement over my first. I am not in the habit of deep-frying foods.It takes me awhile to master getting the temperature and the frying time right when I do deep fry. These puppies came out quite nicely, crispy on the outside and cooked on the inside. Below is the recipe. They go very well with gumbo. I am planning on making them again on the Monday before Mardi Gras to serve with a gumbo I just made. We will have a King's Cake from a local bakery for dessert or beignets. I have made the beignets dough but am waiting to fry them with my son-in-law's deep fryer. I will give you the beignets recipe in my next post with photos.

                                                              HUSH PUPPIES

INGREDIENTS:

2 cups cornmeal

2 tsp baking powder

2 tsp salt

2 tsp sugar

2 cups flour

2 eggs

1 1/2 cups milk (buttermilk is best but anything will do)

Cajun seasoning (or red pepper - 1/2 tsp)

Chopped green onion tops (one bunch)

2 Tbsp grated onion

Mix dry ingredients in bowl.  In another bowl beat eggs, add milk, and add this to the cornmeal mixture.  Add onion and red pepper.  Drop by spoonful in hot deep fat (375 degrees) and fry until brown.  

Mardi Gras - Cajun Chicken and Andouille Gumbo

This is my friend, Doris Dean's, recipe for Cajun chicken and Andouille Gumbo. Doris grew up in Louisiana and has given me a number of authentic Cajun recipes. I made it on Friday and served it on Saturday evening to family members, who only had good things to say about. I hope you will enjoy it, too. I will be posting more about Mardi Gras foods, customs and origins over the next couple of weeks.

                                   CAJUN CHICKEN AND ANDOUILLE GUMBO

INGREDIENTS 

1 large onion (chopped)

1 large green bell pepper (chopped)

1 rib of celery (chopped)

4 stalks green onion (chopped)

Tony Chacherie seasoning (if you have it), or salt, red pepper and garlic powder - I used 1 1/2 tbsp. of Tony Chacherie seasoning

1 Whole chicken

1 pound Andouille Sausage (smoked beef also works)

¾ cup flour

1 cup vegetable oil (or butter) – (NO Margarine or other kind of oil)

Chicken Stock

In a pot (at least 5 quart), heat 2 or 3 quarts of water to a boil and add seasoning (salt, red pepper and garlic powder) and boil the chicken until you can remove the meat from the bones (keep the liquid as your stock). Remove the meat and place the meat back into the stock. (Discard skin and bones). Return the stock to a slow boil.

Chop all ingredients before you begin making the roux. (The roux must be stirred constantly so no free hands to chop ingredients)

While the chicken is boiling, prepare the roux

In a skillet, heat the oil until a pinch of flour tossed in sizzles. 

Gradually add the flour and stir constantly (use a wooden spoon). 

Continue to stir until it is a dark caramel color.

Turn off the heat and add the chopped onion, bell pepper and celery (save the green onions for later).  Stir thoroughly for a few minutes. (This cooks the seasonings and cools the roux). Then set aside.

Slice the Andouille sausage in thin circles and brown in a skillet for a few minutes (some people prefer to not brown it and just add to the stock after slicing, either way is good).  Add to the chicken stock. 

Add roux mixture and green onions and stir thoroughly and cook for 25 minutes. (The longer you cook a gumbo, the better it tastes – the time given here is a minimum.)

Serve over rice and sprinkle with file’ (if you have it).

ENJOY!!!!!

5 1/2 lb. chicken

Roux at the beginning

Roux as it cooks

Roux when it is ready - notice the color

Vegetables added to roux

Andouille lightly browned

Chicken and Andouille added to the chicken stock, and roux with vegetables

Happy Easter All Season Long! April 9 - May 28, 2023

Christ has Risen! He Has Truly Risen! Alleluia!

 Since my last post for Mardi Gras, I have been busy writing a companion book to Celebrating Advent and Christmas with Children. The book focuses on observing Lent and celebrating Easter with children. My audience is moms, grandmoms, teachers, and catechists. The first chapter begins with reclaiming Mardi Gras. The chapter is dedicated to getting the right balance of wholesome fun while focusing on preparation for Lent. I am asking for your prayers as I work on this next book.

Along with writing this Lent, I have added some pictures of other events and activities I have been involved with. The first is two podcasts that I was interviewed for by Priscilla Smith McCaffrey, a friend from my graduate school days. Priscilla interviewed me on the topic of Senior Living and on my book, Celebrating Advent and Christmas with Children. She and her husband, Roger, have been involved in Catholic book publishing and media communication for years. I am including the link to my interviews. I think you will find many of Priscilla's other podcasts of interest, too. To locate the interviews go to Senior Living & Home School  Scroll down in Senior Living to #10 podcast and in Catholic Homeschool Radio #106.

Of course. preparations for Easter would not be complete without some time spent with the grandchildren. Bob and I traveled to Indiana to see Patrick and Becca's family. We did a variety of fun activities with the grandkids during their school break at the end of March. Here is one of my favorites, decorating Easter cookies. 

Over the years we have baked and decorated lamb cakes and made small cupcake Easter baskets. This year we did simple sugar cookies with lamb, Easter egg, chick, and bunny cookie cutters. The children chose the colors and decorations and, of course, had a few nibbles! 

We were able to attend Palm Sunday Mass with their family which was a special part of our visit. They belong to a large, thriving family oriented parish with lots of little people filling the pews. The choir was excellent and the liturgy well-executed with many strong readers taking the parts in the Palm Sunday of the Lord's Passion.

We arrived back home for Holy Week. Sharing is common in family life, so we found out anew as we both caught head colds from our smallest grandchild. We were down for the count for much of Holy Week but managed to rise for the great feast of Easter.

The Saturday before Divine Mercy Sunday found me in Jacksonville giving a talk at the Catholic Writers Guild Jacksonville chapter. It was both an in-person and ZOOM talk on Celebrating the Feasts through the Seasons. I enjoyed doing the talk and focused on Lent and Easter especially Divine Mercy Sunday. I shared with them the pictures and description of the Divine Mercy celebration at home with families that my daughter and her friends from the Catholic Women of the Chapel did in Fort Lee, VA, and again in Vicenza, Italy. We don't have any pictures from this year's Divine Mercy Sunday/Chaplet and Sundaes, but the CWC had a retreat the day before for the moms and I included a photo below. You can go to the archives here to see earlier pictures: Divine Mercy Sunday/Sundaes

                  EASTER 

         by Edwin L. Sabin

The barrier stone has rolled away,

  And loud the angels sing;

The Christ comes forth this blessed                       day

  To reign, a deathless King.

For shall we not believe He lives

  Through such awakening?

Behold, how God each April gives

  The miracle of Spring.

Divine Mercy Retreat, April 15, 2023 
Catholic Women of the Chapel, Italy

 Chaplet of Divine Mercy

Divine Mercy Sundae Treat

Easter Blessings throughout the Season

to you and yours!

St. Agatha: A Saint for Young Women

The life of St. Agatha is hardly one a mother would wish for her daughter.But the courage of Agatha's convictions for the faith is what all mothers of faith do
wish for their daughters.

St. Agatha was born in Sicily about 250 A.D. during the Roman persecutions of Christians. Little is known about her life, although legends abound. She is a martyr for Christ and died at a young age, about twenty. Her feast day is February 5.

St. Lucy and her mother prayed to St. Agatha for a cure. St. Lucy's mother was very ill. Their prayers were answered and Lucy's mother was healed. Not too long after that St. Lucy made known her desire to consecrate herself to Jesus, to live for Jesus only, as St. Agatha had done. St. Agatha, St. Agnes and St. Lucy are three young women who were martyred for their fidelity to Christ in the face of the Roman persecutions. Their names are
included in the First Eucharistic Prayer  of the Mass. To read more about St. Agatha http://www.catholic.org/saints/saint.php?saint_id=14  St. Agatha is the patron saint of bakers, bell-founders and breast cancer victims, also the island of Malta where it is thought she lived for a short period of time.

Below you will find a recipe for the Honey Rings from Malta. Although they are called Honey Rings, they are filled with treacle (molasses) instead of honey.
This dessert is associated with carnival and Christmas. They are not difficult to make, however they are time consuming. Here is a link to directions for one recipe http://nannascookbook.blogspot.com/2013/12/qagaq-tal-gasel-molasses-rings.html  I have never made them before, but since it is almost Mardi Gras,Shrove Tuesday, Carnival, I may just give them try! If they seem more complicated than anything you wish to make, why not have an elegant piece of cake and offer a toast with a latte or a glass of dessert sherry in honor of St. Agatha?  St. Agatha pray for us!

Honey Rings or Qaghaq tal-Ghase

Mardi Gras Gumbo 2018

CAJUN CHICKEN AND ANDOUILLE GUMBO

This is the Gumbo when it is ready to eat!

Below are pictures of the Gumbo in process. The 

recipe follows at the end.

Place whole chicken in pot.

This is the Tony Chacherie seasoning. I ordered it on Amazon.

The Andouille sausage browning. I purchased them at Harris Teeter.

This is my roux from 2017. The roux I made this year was darker. You can see the pictures of it on Facebook.

The onions, peppers and celery added to 2017 roux.

The Gumbo simmering on the stove!

RECIPE FOR CAJUN CHICKEN AND ANDOUILLE GUMBO

INGREDIENTS

1 large onion (chopped)

1 large green bell pepper (chopped)

1 rib of celery (chopped)

4 stalks green onion (chopped)

Tony Chackerie seasoning 1 1/2 tablespoons, or salt, red pepper and garlic powder to taste

1 whole chicken

1 pound Andouille sausage (smoked beef also works)

Roux

3/4 cup of flour

1 cup vegetable oil or butter - (NO MARGARINE OR OTHER KIND OF OIL)

Chicken Stock

In a pot (at least 5 quart), place whole chicken and heat 2 or 3 quarts of water to a boil and add seasoning - either Tony Chackerie seasoning or salt, red pepper and garlic powder. Boil the chicken until you can remove the meat from the bones. Keep the liquid as your stock. Remove the meat and return the meat into the stock. Discard the skin and bones. Return the stock to a slow boil.

Chop onion, pepper, celery and green onions before you begin making the roux. The roux must be stirred constantly to keep it from burning, so there are no free hands to chop the ingredients then.

While the chicken is on a slow boil, prepare the roux.

In a skillet, heat the oil or butter until a pinch of flour tossed in sizzles.

Gradually add the flour and stir constantly, using a wooden spoon.

Continue to stir until the roux  is a dark caramel color. 

Turn off the heat and add the chopped onion, bell pepper, and celery. Save the green onions for later. Stir thoroughly for a few minutes. This cooks the seasonings and cools the roux. Then set aside.

Slice the Andouille sausage in thin circles and brown in a skillet for a few minutes. Add to the chicken stock.

Add roux mixture and green onions and stir thoroughly and cook for 25 minutes, minimum. I cook mine for hours. The longer you cook the Gumbo, the better it tastes.

Serve over rice and sprinkle with file, if you have it. File is a seasoning made from dried and ground sassafras leaves. You can purchase it online. I have not used it, but I think I will try it next year!

ENJOY