Family Food for Feast and Feria - family

Birthday Party (And Cake) Success

noreply@blogspirit.com () — Mon, 25 Sep 2006 12:55:00 -0400

Finally! I'm happy to report on our successful Birthday weekend. Thank you to all that have followed my whining posts about testing and finding a decent birthday cake recipe that is free of wheat, eggs and dairy and tastes semi-acceptable...and my birthday cake Trials 1 and 2. Thanks for the love, support, and recipes that you have given!

My son turned 3 on Friday. Dh and I spent the day with him, and I did a small (trial cake #3) cake for that day for just the immediate family. After all, you have to blow out candles on the actual day, right? This was a yellow layer cake, made with the combo of white rice flour, potato starch and tapioca starch and xanthum gum as the flour mix, and Egg Replacer. It actually passed the DH Taste Test, although we had to laugh at the rubbery texture to cut into the cake. The texture was fine to eat, but it was hard to even cut it with a fork. But I used this recipe for the Birthday party, also.

On Sunday was his extended family birthday party. It was a party of 17, with 7 of his cousins that live nearby. One family couldn't make it, or the number would have been 23. Because it was my son's party, I strove to make everything allergy and kid friendly. There were only two things my son couldn't eat, but he usually chooses not to, anyway.

Birthday Party Menu:

Appetizers:
Tortilla chips and salsa and hummus
Potato Chips and dip (This was based in sour cream, so he couldn't eat it. I could have made it with Tofutti sour cream replacement, but since ds isn't interested in it, I didn't bother.)
Raw veggies: carrots, last of the garden cherry tomatoes and celery sticks

Dinner:
Chicken in Beer. I used the broiler, and used a variety of chicken parts.
Mashed potatoes--margarine, chicken stock, salt, pepper and garlic powder to add to the potatoes for flavor. I didn't use enough salt this time, but otherwise okay.
Broccoli Salad -- I used the recipe from my mother-in-law, although less sugar and raisins. I couldn't find an egg-free mayo, so this wasn't safe for ds.

Dessert:
Birthday Cake
Wheat Free Chocolate Chip Cookies .
Popsicles (although I forgot to serve them)

The goodie bags were filled with safe candy: Skittles, Nerds and lollipops.

The cake was a huge success. I pulled out my decorating tools and did a quick job, a bit rusty, but it was a big hit. I haven't decorated a cake for two years. I hung up my decorator's hat after my son's 1st birthday party and his (then) new allergy diagnosis. I'm so happy to have found safe and tasty alternatives and now know that he can still have pretty cakes. I'll get to practice some more.

All the stress over finding the right cake recipe, I found out what my son really wanted was the icing. He's the icing monster. So going the extra step making the frosting and decorating the cake was exactly what he wanted. This cake was less rubbery in texture than Friday's, so it was the best by far. The cake is sweet, and combined with the frosting, it's VERY sweet. It's dense in texture, but moist.

Yellow Birthday Cake

4 Tbsp. Egg Replacer
7 Tbsp. warm to hot water
2/3 cup tapioca starch
2/3 cup cornstarch
2/3 cup white rice flour
1 tsp. Xanthum gum
1 tsp. salt
1 1/2 cups sugar
1/2 cup margarine or shortening (I used Earth Balance Margarine)
2 tsp. vanilla (I used Cook's vanilla, which has no alcohol)
1 cup rice drink
4 tsp. baking powder

Preheat oven to 350 degrees. Grease and flour (with safe flour) 2 round 8" cake pans.

In mixer, add the Egg Replacer and warm water and whip until fluffy. Set aside. Meanwhile, sift all dry ingredients except baking powder.

Cream margarine, sugar, and vanilla. Add rice drink and sifted dry ingredients except baking powder and mix well. Mix in baking powder until blended, but don't overmix at this point. Fold in the whipped Egg Replacer.

Divide batter into half and spoon into pans. Bake at 350 degrees F for 25-35 minutes, or until toothpick comes out clean and cake bounces back after touching middle. It will not brown, but be light in color.

Batter can also be used to make cupcakes, cooking for less time, about 20-25 minutes.

Remove when done, cool for 10 minutes before removing from pans. Then remove and place on racks to cool completely before frosting.

Buttercream Frosting
To avoid hydrogenated oils, I used Earth Balance margarine and Earth Balance or Spectrum Shortening.

1 cup butter or margarine, softened
1 cup shortening
2 tsp. vanilla
soy or rice milk (small amounts)
2 pounded powdered sugar
pinch salt

Cream margarine, shortening, vanilla and salt. Slowly add in powdered sugar, beating slowly with mixer. Add in milk in small splashes until reach desired consistency.

Set small amounts aside for coloring and decorating and ice cake with remainder of frosting.

Next hurdle: Allergy Free Speculaas cookies for St. Nicholas Day and safe cookie frosting.

Postscript to Mary's Birthday

noreply@blogspirit.com () — Sun, 10 Sep 2006 19:05:00 -0400

Otherwise known as Birthday Cake Trial Number 1.

I've asked my son what he wants for his birthday. "Ribbons. Chocolate Cake with Buttercream Icing (inspiration from Chrysanthemum). Lots of frosting."

When the cake is so important to the celebration, I have to keep trialing.

I made a visit to our local health food store and got a few ingredients to try different recipes. I also found a cake mix from Cherry Brook Kitchens. It's Wheat, Gluten, Dairy, Peanut, Egg and Nut Free. The ingredients completely reflect a simple cake recipe, no preservatives or chemicals, but just a quick way to make a cake. All the ingredients that you need for gluten free and egg free baking takes a while to measure and sift. I was thrilled, and thought that would be our first trial. I made the chocolate cake mix for Mary's Birthday. It was just one layer, and I used a simple cake decorating buttercream icing (but no butter used). These proportions cover just one layer cake.

1/4 cup shortening
1/4 cup margarine
1 tsp vanilla
2 cups confectioner's sugar
1-2 Tbsp rice or soy milk
dash almond extract or liqueur of some flavor

Beat all ingredients together until creamy. If too liquidy, add more sugar. If too thick, add more milk

I didn't have time to make a beautiful picture -- my son was eager to get into the frosting. So just simple candles in the shape of an "M". We lit the candles, sang "Happy Birthday" and "Immaculate Mary" to Mary and cut the cake.

The Verdict? Deep chocolate taste, but dry. Not crumbly, but dry like sticks-to-the-roof-of-your-mouth-dry. But not inedible. In a pinch I'd do it again. I was wondering if I could doctor the cake mix like I do other mixes -- sour cream, pudding, chocolate chips, etc. (all those would be dairy free).

The frosting was good. At least to ds. It turns out, ds doesn't seem to LIKE chocolate cake. I think he wants yellow or vanilla. Back to the drawing board.

Melancholy Baby -- But Chocolate Makes it Better

noreply@blogspirit.com () — Fri, 25 Aug 2006 14:55:00 -0400

I'm a little blue today. One reason is tonight our family is gathering to say goodbye to a friend who is leaving for a teaching position on the West Coast. We might not ever see him again. This is a good friend I met at Franciscan University of Steubenville twelve years ago. After he finished grad school there, he went to Catholic University and just completed his Doctorate degree.

Steven became an adopted member of my family in a way. He started off as my friend in our circle at school, but when he visited my family in Virginia they welcomed him with open arms. My husband and brothers-in-law also consider him a friend. Over the years he's shared with our family holiday meals and get togethers. The meals have been fewer lately due to busy schedules, but it is sad to know that this is one of the last.

Having just celebrated the feast of St. Bartholomew yesterday, I find Jesus' description of Bartholomew (Nathaniel) "He has no guile" is perfect for Steven. He's an honest, sincere, just, and holy man. He's always a pursuer of Truth. It is a blessing to call him a friend.

His "last supper" request was a dessert I made regularly while at FUS, Kahlua Cake. My nickname for this cake should be "Ladies' Helper"--whenever I needed some help that required extra muscles, I would promise this cake as an exchange for help and I always had willing volunteers.

This recipe from a housemate in college. I know, it's not homemade, and gasp! requires a boxed cake. I was always going to work on tweaking a homemade chocolate cake recipe, but that was B.F.A. (before food allergies). This recipe hasn't been made in a while because it is definitely not allergy friendly.

While mixing and smelling the aroma during baking, a flood of memories came rushing back. How much has happened in twelve years! I'm looking forward to having a little piece of chocolate consolation tonight.

Kahlua Cake
1 package Devil's Food Cake mix (Duncan Hines my preference)
1 cup Kahlua (may substitute non-name brand of a coffee liqueur)
3/4 cup vegetable oil
4 eggs
1 cup sour cream
6 ounces semisweet chocolate chips (mini-morsels work best)

Preheat oven to 375 degrees. Grease and flour a Bundt or tube pan.

Mix all ingredients except chips together and beat 2-3 minutes.

Add chocolate chips and beat 1 minute.

Pour into a greased and floured Bundt or tube pan and bake for 50-55 minutes. It's okay to undercook -- better moist. If toothpick inserted has a few crumbs but not liquid, cake is ready.

Before serving (after cooled) sprinkle with confectioner's sugar.

I've also drizzled melted chocolate over top and garnished with strawberries in the center hole and dipped strawberries around the side of the cake. Presentation is important -- but the taste is even better. This cake is moist, chocolately and unbelievably good.

St. Stephen of Hungary

noreply@blogspirit.com () — Wed, 16 Aug 2006 19:45:00 -0400

Today, August 16, is the optional memorial of St. Stephen of Hungary. This is a very important feast for Hungarians, as Stephen is their patron saint. September 2nd was the former feast day, and August 20 is the feast of the translation of his relics, and a national holiday in Hungary. Catholic Culture and Patron Saints Index

I don't have roots in Hungary, but I do remember this feast for two reasons. One day, I'm going to make a Dobos Torta. I love this excerpt about St. Stephen's feast day from Cooking for Christ by Florence Berger. You have to know a recipe is delicious when you don't have illustrations and you still KNOW it will be good. Do a search in Google Images for "Dobos Torta" to make your mouth water. One of these days...

But today is also the birthday of a very special aunt. I wish you many blessings and send many prayers. Thank you for all the years of inspiration, collaboration, conversation and just plain fun!

(Image info: The Virgin Receiving St Stephen of Hungary in the Paradise by Scarsellino)

Corn Tortilla Time

noreply@blogspirit.com () — Sat, 12 Aug 2006 19:34:58 -0400

Just sharing some photos of tortilla making time! Or "Forteetas" as ds calls it. Since I first mentioned this $2 investment back in May, we've made these several times with great success!

Our workstation

I can do it all by myself

Feast of St. Dominic, August 8

noreply@blogspirit.com () — Tue, 08 Aug 2006 15:00:00 -0400

El Greco: St Dominic in Prayer, 1586-90

This is a special feast day in my extended family. We celebrate one brother's birthday, one sister's wedding anniversary, and it was Great, Great Aunt Clair's birthday, a very special, saintly lady, may she rest in peace.

About St. Dominic, see Catholic Culture, Patron Saints Index, and a goldmine of links from the Dominicans (of course!).

St. Dominic was born in Spain, but fought Albigensianism, a Christian heresy in western Europe. Father John Hardon has an excellent explanation of Albigensianism. (Image: Pedro Berruguete, St Dominic and the Albigenses, c. 1495).

Dominic founded the Order of Preachers. The reason why so many people were being sucked into this heresy was plain ignorance. So his mission was preach the Gospel, the Truth. From the Encyclopedia of Catholic Saints (August), there are some interesting notes on his life:

It was while he was still a student that he was given the first opportunity to show that charity and loving kindness which were to be the hallmarks of his life. The harvests had been poor, the reserve supplies of food were quickly running out, famine was already devastating the countryside and would soon reach Palencia. As always it was the little people, the poor and the humble, who were the first to be affected. The professors at the university took no notice; so long as they were paid they could always buy something on the black market. The students were as carefree as usual; if the worst came to the worst, they could always go somewhere else in search of learning and food. But Dominic at once sold all his possessions, including all the books that he had annotated with his own hand. For a scholar, and particularly for a scholar in those days, this was a great sacrifice, but Dominic explained it simply: "I do not wish to study dead parchments when men are dying of hunger." He used the money to buy food for the poor, but the words that he spoke--clear, simple and full of the spirit of the Gospel--aroused his fellow-citizens to their duty, and works of charity began to multiply all over the city. For Dominic was a scholar whose search for truth had drawn him closer to his fellow-men and not, as so often happens, away from them.

So beautiful! What a reminder on what our studies and reading should bring us. And these actions at the age of 16!

I couldn't find many quotes from this saint...but the ones I did find all point back to penitence and fasting. Another prod that in this day mortification is still very much needed.

========
A man who governs his passions is master of the world. We must either command them or be enslaved to them. It is better to be a hammer than an anvil.
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Fight the good fight, my daughters, against our ancient foe, fight him insistently with fasting, because no one will win the crown of victory without engaging in the contest in the proper way.
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Possess poverty. (Dying words)
========

For this saint's feastday, I don't think anything elaborate would be appropriate. We won't be fasting, but simplicity will be the aim. I'm going to trace back to Dominic's Spanish roots and use a recipe (once again) from my favorite Spanish cookbook My Kitchen in Spain by Janet Mendel for the main dish. My tomatoes are ripening and this recipe is perfect for using some of those luscious fruits, Chicken Sautéed with Fresh Tomato. Accompanying this I will have brown rice, a simple green salad and fresh fruit salad for dessert.

Chicken Sautéed with Fresh Tomato
Pollo con Tomate

3 Tbsp. olive oil
2 pounds chicken legs and/or thighs
4 1/2 pounds fresh tomatoes (about 8 large tomatoes)
1 garlic clove, chopped
1 tsp. salt
Freshly ground black pepper
Pinch dried thyme
1/2 tsp. pimentón (I'm omitting)
2 bay leaves
2 Tbsp. brandy
Choppped fresh flat leaf parsley

Heat the oil on medium high heat in a deep skillet, then add and brown the chicken pieces, about 10-15 minutes. Remove when browned all over, and drain extra fat except 2 tablespoons.

Either microwave or boiling water method, blanch and peel the tomatoes. Seed the tomatoes and chop coarsely, making 5 1/2 to 6 cups.

Heat remaining oil in skillet on high, add all remaining ingredients except parsley. Cook for 5 minutes, then add the chicken back to the pot. Lower heat to medium and simmer uncovered, about 45 to 75 minutes. Remove the chicken when done, but continue cooking the tomato sauce over medium heat until very thick and beginning to brown, about 30 minutes longer. Add chicken back to the pot to reheat. Remove bay leaves, serve garnished with fresh parsley.

Another sidenote on St. Dominic. He's the patron of scientists, astronomers and astronomy. I wish I realized this before I went to the grocery store. Seems a star fruit would be in order for our fruit salad. ;-) But we'll eat out on the porch and perhaps do a little star-gazing tonight, as the night is clear.

Food for St. James the Great, Apostle

noreply@blogspirit.com () — Mon, 24 Jul 2006 15:30:00 -0400

Update: I added a photo of our St. James Torte -- I used both the stencils for the decoration. The torte was dense and tasty...definitely a recipe to repeat. The chicken was delicious, nice and juicy.

I've been looking forward to July 25, feast of St. James. See today's entry in Family in Feast and Feria for more information on this feast day.

For food, I'm going to use some Spanish recipes. In spirit I want to be in the Cathedral at Santiago de Compostela. For ideas of famous foods from that region, see Gastronomy of Santiago. The empanadas sound wonderful, but I don't have time to attempt wheat, egg and dairy free empanadas, but it might be something I try in the future.

So for the main meal I'm going to adapt a Tapas recipe. I love all of Penelope Casas' books, and her Tapas: The Little Dishes of Spain is what I'm using for inspiration. But I confess, I'm planning my meal by what I have in the house. Our garden is slowly ripening and I also have chicken. I'm going to make

Chicken in Beer (Pollo en Cerveza)

"This chicken has a subtle lemony flavor, and although I have chosen to use the wing portion for easy handling, you might also use small drumsticks or any other part of the chicken (skin on), cut in small pieces."

Serves 6 as appetizer, but for main meal probably 2 or 3
Start preparation several hours in advance

12 chicken wings (or thighs or drumsticks with skin)
12 ounce bottle beer (minus 1 Tablespoon for sauce)
salt
Freshly ground pepper
1 tsp. thyme
1 bay leaf

Sauce:
1/4 tsp. thyme
2 Tbsp. olive oil
1 Tbsp. beer
Salt
Freshly ground pepper

Chop the wings into three parts, discarding the tip portion. As I'm making this the main meal, I'm using whole thighs. In shallow bowl or zipper top bag, mix together the marinade: beer (except reserve 1 Tbsp.), pepper, salt, thyme and bay leaf. Arange the chicken in marinade and soak for several hours, turning occasionally.

When ready to cook, combine Sauce ingredients in a small bowl. Remove chicken from marinade and pat dry with a paper towel. At this point you can either grill or broil the chicken. If broiling, arrange on a broiler pan, brush on the sauce and add salt and pepper to taste. Broil or grill for about 5 minutes (longer if other kinds of parts), flip and baste and salt and pepper. Continue cooking until golden but still juicy. Use a meat thermometer to make sure they are cooked thoroughly.

For dessert, I'm going to attempt to make the famous Tarta de Santiago. This will not be allergy free, but I'm up for the challenge, and to give a nice treat on this wonderful feast day for my dh. There are oodles of recipes on the internet for this cake. There are two different version -- one has a crust and filling, the other is more like a flat cake.

Some examples: Food Network,
Reading Room (nice picture), Travel and Living and Spain Recipes (another good picture).

The recipe I'm using is from my favorite Spanish cookbook, My Kitchen in Spain by Janet Mendel . I've mentioned in another post, Memories of Little Grandma. I happen to have a bag of ground almond meal (thanks to Trader Joe's), so the tart shoudn't be too time-consuming. Almonds don't grow in this area of Spain, so it is a puzzlement that this cake is made with them. Mendel speculates that it originally might have been made from chestnuts.

The torte is usually decorated with a pattern of the Cross of St. James or the cockle shell, both symbols of St. James. I prepared some patterns of the Cross of St. James and the cockle shell of St. James. Print and cut out the images. Place the image in the middle of the torte and sprinkle confectioner's sugar over the rest of the cake. Remove the pattern carefully and you'll have the cross or shell in the middle of the cake.

If you don't have time to make this torte from scratch, any cake will do. Purchase a pound cake even, and put the design on the cake. If you need to resize the pattern, use image program, such as Paint Shop Pro. After opening the image in the program, go to print and choose the size you want it to be on the page. It's that easy -- and I just discovered that after all these years of frustration!

Almond Torte from Santiago de la Compostela
Torta de Almendras de Santiago

Ingredients:
1 pound ground almonds
2/3 cup butter
2 3/4 cup granulated sugar
7 eggs
1 1/4 cups all purpose flour
1 Tbsp. grated lemon zest
3 Tbsp. fresh lemon juice
Confectioner's sugar

Preheat oven to 350 degrees. Greas a 10-inch springform pan.

Spread the almonds in a baking pan and toast them in the oven, stirring often. Remove from oven when light colored, about 3 to 5 minutes. Give time to cool.

In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs and beat, one at a time. Gradually stir in the flour, the almond meal and lemon zest.

Pour mixture into the greased pan and bake about 45 minutes, or until a cake tester in the center comes out clean and the center when lightly pressed bounces back.

Cool for 10 minutes, then remove from pan and cool on a wire rack. Poke the surface of the torte with a skewer and drizzle with lemon juice over the top. Add the pattern of the cross and dust the surface with confectioner's sugar.

Catholic Culture has a few more suggestions for recipes for St. James. I am going to go French a bit and serve some green beans, inspired by this recipe. The cookbooks Cooking with the Saints by Ernst Schuegraf and A Continual Feast by Evelyn Vitz also have some unique recipes for the feast of St. James.

Safe Treats

noreply@blogspirit.com () — Fri, 30 Jun 2006 09:04:35 -0400

My apologies for the lack of posts! Summertime and the living and cooking is easy! Too busy to post! Lots of family activities lately.

We've have quite a few family get-togethers lately. I have six siblings, and two of them are out-of-state. But the past few weeks, everyone was in town! Besides enjoying all 17 of the nieces and nephews in my house and others, I'm so thankful how my family is so supportive of my son's food allergy needs. I get calls from my mother, my sisters, to make sure everything checks off when they bring food into my house. "Is this safe?" "What kind of chips can your son eat?" "What candy is he allowed to have?" "I put apple juice in my daughter's sippy cup."

And when everyone is around my son, the parents make sure the children wash their hands after eating non-safe foods. Even the children watch what food is around my son. One sister has 5 girls, all little mothers. They saw my son eating some candy (given by me) and I had 3 girls running to me to make sure it was safe for him.

It's just so wonderful, and I'm so appreciative. We don't feel like we are an island. My concerns are shared by the family. And everything I just said for my side of the family applies to my husband's side, too. My mother-in-law, especially, is terrific about providing safe foods for our son. I am surrounded by love.

Remember Kelloggs Rice Krispie Treats? Growing up I used to make them as a quick dessert or snack. One of my sisters called and asked if my son could have these if we used a "safe" margarine. Yes! So using Fleishman's Unsalted Margarine, we had a wheat, dairy and egg and WORRY-free dessert. Quick and easy, perfect for summer, and always yummy! Happy Summer!

French Way with Food

noreply@blogspirit.com () — Thu, 08 Jun 2006 11:54:04 -0400

Read about The French Way in my family blog. How inspiring for my family table to read these French cultural traditions about their gardens, cooking and family meals.

Fruits of the Holy Spirit

noreply@blogspirit.com () — Sat, 03 Jun 2006 10:50:00 -0400

Pentecost is tomorrow. From my favorite liturgical cookbook, Cooking for Christ I love to read her story of her Pentecost Picnic.

Inspired by Mrs. Berger, I'd like to make a strawberry cake and have a picnic. But I think I'll settle to eating alfresco (on the porch) and an allergy-free shortcake. I'm also serving poultry, probably chicken, reminding us of the symbol of the Holy Spirit in the form of a dove. And I'll grill it...giving the bit of tongues fire to the feast! Since this is the birthday of the Church, this will be a taste of the birthday party celebration, too.

Due to the food allergy restrictions, I had to search for shortcake alternatives. Last week I received my Gak Snacks order which included their cookbook. (BTW, the cookies are DELICIOUS!) It includes a Strawberry Shortcake recipe, free of eggs, wheat and milk. This is the recipe I'm going to trial....I'll post on my results! (Email me if you want the recipe before Pentecost).

I am also thinking of serving a fruit salad. Suggested by Evelyn Vitz in her cookbook A Continual Feast is a twelve fruit salad, imitating the twelve fruits of the Holy Spirit (note that St. Paul in Galatians only mentions 9 fruits, but the Church teaches that there are 12):
Charity
Joy
Peace
Patience
Benignity
Goodness
Long-suffering (patient suffering over an extended period)
Mildness
Faith
Modesty
Continency
Chastity

Different possibilities: grapes (combine different varieties), cherries, blueberries, strawberries, blackberries, raspberries, peaches, nectarines, plums, apricots, pineapple, apples, bananas, melon (combine different varieties), oranges, grapefruit, kiwi, mangoes, pears
Sugar is optional
and lemon juice.

You can either mix all the fruits together in a large bowl, or lay them in an attractive pattern (perhaps with twelve as an organizing motif) on a bed of greens. Sprinkle with sugar if desired and lemon juice to keep from browning.

She suggests serving this with Curry Mayonnaise, which for one, we can't have in this house because of eggs and two, doesn't sound appealing. What I do with our fruit salad is serve with pound cake or, in this case, shortcakes and whipped topping. Who says shortcakes only have to have strawberries on them? There are some types of the dairy free topping that are completely free of allergens (check the label to make sure). Yes, they don't taste like the real thing, heavy whipped cream....but it is still tasty.

Happy Birthday! Enjoy your family Pentecost celebration.