Thursday, March 20, 2008
Triduum and Easter Plans
I've been neglecting my food blog. I visit here often, because I have found it so convenient to print out my recipes, and not have to search around. But I haven't been very creative in the kitchen, so I haven't added to the blog.
But for those that are tired of seeing blueberries on the top venue, this post is for you. ;-)
I have to mention that I've decided blogging is the best thing for me. Why? Because when I write down my plans and/or the events of the feast days, I can remind myself next year what I did. It was nice to see last year's events, and easy for me to remember what cake recipe I actually did make for the lamb.
I'm keeping meals at basic for the Triduum. After seeing Joanna Bogle on Feasts and Seasons, it made me want Hot Cross Buns, which I may buy from the grocery store. I preferred her recipe which had a flour and water cross, but the whole bun had a sugar glaze. The local ones just have icing crosses, which seem less penitential. But Mrs. Bogle said having the buns on Good Friday, even with their spicy sweetness makes that day special. It's a special food only eaten on that day (although she did mention some serve the buns on Easter morning, too).
She also mentioned something about being in the kitchen more during holydays, such as Holy Week than the rest of the year. I've been feeling guilty that I bake only during these times, that it's not a good representation of my life, and I worried I was detracting from the feast. But she said just the opposite -- spending the extra time making these treats for the holy days marks the time and food as special, unique. She said it more eloquently, but it made me feel more confident to continue.
Tonight I'm serving roast beef and mashed potatoes. We'll rushing out to get a good seat for the Mass of the Lord's Supper, but we'll try to do similar to last year.
We're spending Easter Sunday at my mother's. Her meal will be roast beef, mashed potatoes, corn, asparagus, green salad, rolls, and I will bring the Lamb Cake for dessert.
I'm making two cakes, one allergy safe for my son. I can't praise enough the mixes from The Cravings Place. These are the best egg, dairy, and gluten free mixes ever. Trust me, I can't make something this good from scratch. We've now had the brownies and chocolate cake mix. Yummy, even for those who don't have to abstain from certain foods.
Easter Monday, part of the Octave of Easter, when each day is Easter Sunday all over again. I'll be serving up Ham with Spirit Glaze. I love serving ham. It makes me feel frugal, when I can whip up several meals and lunches from one ham. It also is one of my son's favorite meals.
And now to work....
10:19 Posted in Easter , Liturgical Year | Permalink | Comments (0) | Email this | Tags: Easter, Triduum, lamb cake, Good Friday, Holy Thursday
Friday, April 13, 2007
Easter Ham
Christ is risen, Alleluia! He is risen, indeed, Alleluia!
My mother hosted our Easter family celebration this year. For the main meal, she decided to have roast beef and ham, and I offered to bring the ham and bake it for her. I think I've mentioned this before, but many glazes on hams have allergens, particularly wheat. Some hams have injected juices, so it's important to read labels before buying ham.
I bought one at Costco. I follow the reheating instructions, 325 degrees at 8 minutes per pound, but I do not use the glaze packet, instead I follow the recipe from the old version of Joy of Cooking for Spirit Glaze for Ham. This is really taste, keeps the ham moist, and is my family's favorite. When serving dinner, the question came "Is this Jenn's ham? Allright!"
Spirit Glaze for Ham
1/2 to 1 cup dry red wine
1/2 to 1 cup bourbon whiskey (I use Maker's Mark)
1/2 to 1 cup brown sugar
6 bruised cloves
2 tablespoons grated orange peel
Heat all ingredients in a small saucepan until sugar is melted. Pour over the ham and baste throughout the cooking cycle, about every 15 minutes.
The best thing about ham is that it can do double or triple duty for meals. So this ham was part of our Easter feast on Sunday, then a repeat meal on Easter Monday at home. On Wednesday we had Red Beans and Rice, one of my favorites.
12:34 Posted in Easter , Liturgical Year , Main Meal , Wheat, Egg and Dairy Free | Permalink | Comments (0) | Email this
Easter Lamb Cake
I had huge success for my lamb cake this Easter, and really I have to give all credit to Elizabeth Foss, since she shared her recipe on the Easter Menu discussion from the 4RealLearning Forums. I have a different cake mold than the Wilton version, but the recipe and directions worked out perfectly. I had no breakage, no floppy cake. The cake itself was firm but moist and tasty. The decorator icing was delicious...a bit on the sweet side, but that's typical for decorator icing. I used the No. 21 tip and made stars to recreate the fluffy lamb's wool. I used jellybeans for the eyes and mouth, dyed coconut green and sprinkled on the top of the base to recreate grass.
Thank you, Elizabeth, for sharing your family's secrets. I'm reproducing the recipe so I can keep it for my records (every year I forget what I did the last time).
Pound Cake:
1 1/2 cups butter
1 (8 oz) package of cream cheese
2 3/4 cups sugar
6 eggs
3 cups cake flour
1 1/2 tsp vanilla
Have all ingredients at room temperature.
Beat butter, cream cheese and sugar until light and fluffy. Beat eggs, one at a time. Sift flour and add to batter. Add vanilla; mix well.
Place batter into a greased and floured pan; follow Wilton baking instructions.
I didn't need to double the recipe. The leftover batter was enough to fill one 10 inch layer to use as the base for the lamb. Next year I might double to make a layer cake. The pan cooked much more quickly than the lamb, so watch that carefully.
I didn't ice right away. From my decorating class I had the recommendation to wrap up the cake in many layers of plastic wrap and then freeze the cake. I do believe I was supposed to "crumb" the cake, which was to put a thin layer of frosting all over the cake before freezing, but I skipped that part. The freezing would make the cake firm for decorating and keep it moist.
Hazelnut Frosting
1/2 cup Shortening
1/2 cup Butter
5 cups Confectioner's Sugar
4 Tbsp. Frangelico (or more to get the right consistency)
Cream butter and shortening with mixer for 3 minutes on high speed. Add Frangelico. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Mix on high speed for 5 minutes.
I did double this recipe and had only a little leftover. I LOVED the Frangelico addition. I think next time I might add a pinch of salt to cut the sweetness, but I'll have to think that one over.
I used decorator bags, which turned out to be hard for me to squeeze. Next year I'm going to try to use a Decorator, perhaps like the one from Pampered Chef, which will not require as much thumb movement.
12:23 Posted in Desserts , Easter , Liturgical Year | Permalink | Comments (1) | Email this
Good Friday Meal
I ran into some friends (a married couple) one Friday this Lent and we started discussing what kinds of meatless meals we served in the family. Usually a Friday meant tunafish, either tuna salad or tunafish casserole (with rice, not noodles). The husband is Italian, and his family grew up with beans and rice for Friday meals...but not the Louisiana Red Beans and Rice that I love to make, but an Italian version. I pestered for a recipe of sorts and made it this Good Friday.
Italian Rice and Beans
Marinara sauce (I followed Giada's without the carrots
Cannellini Beans (canned is an option)
Rice
First you make the marinara sauce, let it simmer, then add cannellini or any other beans. If using canned, make sure you drain and rinse the beans well. Add some water or stock and let it simmer up to an hour. Season to taste as you go along. Don't let it become too thick, add some liquid periodically.
Cook the rice separately (I use short grain), until it is about done, or al dente. Add the rice to the bean and tomato mixture. The rice will absorb the sauce so add near the end, close to serving.
This was so tasty. My only change would be to use dried beans instead of canned...or find another brand. The beans were a bit mealy, and I like them to be a bit firmer. But I know dried would require some extra steps and time.
11:05 Posted in Liturgical Year , Meatless, Penitential , Vegan , Wheat, Egg and Dairy Free | Permalink | Comments (0) | Email this
Holy Thursday Meal
On my other blog I've talked about planning the Holy Thursday meal. Should I or should I not have a Seder meal? I know it's a week later, but I thought I would share our menu.
I decided to not do an official Seder, but just incorporate elements that would remind us of Jesus' Last Supper, and the reading and Gospel from the Mass of the Lord's Supper.
Holy Thursday Dinner Menu:
Lamb Chops with Artichoke Hearts (Reminder of the Passover Lamb, and Christ the Paschal Lamb)
Mashed Potatoes (allergy free)
Spinach (reminder of the bitter herbs)
Applesauce (reminder of the Charoses, the bricks and mortar in Egypt)
Bread (reminder of the Unleavened Bread and the Eucharist)
Grapes (reminder of the wine and Blood of Christ)
Dessert (Because it's a festive day in the eyes of the Church)
As a family of three, with a messy 3 year old, we rarely eat in our dining room. But I set the table with a white tablecloth, our china and silver, even for our son. I made a resolution to make sure I do this more often with just us, because my son asked "Are people coming over for dinner?" when he saw the table.
Since dh and I don't really have a taste for lamb and we're a small family, I only made a few lamb chops (frozen from Trader Joe's). The recipe I used was Lamb Chops with Artichoke Hearts, without the olives and tomatoes. It was quite easy and tasty, although it didn't cover up the lamb aftertaste.
Since we were leaving for the Mass that evening, we didn't have wine. We read from the book of Exodus 12:1-20 is read —the story of the first Passover before the meal. We also washed feet, reading John 13:1-17. We also talked about the events that happened with Christ that night, using some picture books to tell the story.
This was just a simple meal, but it was wonderful in preparing our son for the Mass that evening. He recognized the white vestments, like our tablecloth, heard the bells and triumphant singing, watched as Father washed the men's feet, followed Father as he took the Blessed Sacrament to the Altar of Repose.
Was my son well-behaved thoughout? No. It was a struggle through the whole night, wanting to talk, play and wiggle. He was loud, and we had to take him out several times. Dh and I weren't able to enter very deeply into the Mass. But it still was a beautiful Mass, and a wonderful experience for ds.
10:45 Posted in Liturgical Year | Permalink | Comments (0) | Email this
Wednesday, February 28, 2007
Ash Wednesday Beans
I'm a week late, but I thought I would share our Ash Wednesday meatless fare. In our family we are meatless on Fridays and Ash Wednesday. I'm striving to add one more day of meatless meals during Lent (and perhaps throughout the year), aiming for a legume meal. Usually we do some kind of fish.
I need to get over my fear of beans. It can be easy to create a delicious meal without eggs, dairy or wheat. Vegan recipes have all sorts of ideas. I do worry of too much fume producing meals, but once a week is not "too much."
This Ash Wednesday I found a recipe in Celebrating the Faith: Lent and Easter in the Christian Kitchen by Laurie Navar Gill and Teresa Zepeda. Mrs. Gill's reasoning behind this dish: "This is a tasty dish, but in my opinion, canned black beans with their purplish liquid are fitting for this day of sackcloth and ashes." She even slips a tiny teaspoon of ashes from the burned palms after it is all cooked. It doesn't change the taste, but another Lenten reminder.
I highly recommend this cookbook, especially if you've got food allergies and can't seem to find inspiring meatless meals that don't incorporate cheese. But the cookbook has more than abstinent menuse. There are also other Lenten ideas, bread recipes, Holy Week and Easter Season recipes.
We found this meal tasty, and even better the next day, and I only made a few changes. The spices and veggies reminded me of tacos, so I served this with taco shells and brown rice. It serves 8, so next time I'll cut down the portions for my family!
Black Beans and Rice
3 cans black beans
1 green pepper, thinly sliced
1 red pepper, thinly sliced
1 onion, finely diced
1 clove garlic, minced
4 stalks celery, diced
1/2 cup picante sauce
1/2 cup water
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon onion powder
1 teaspoon black pepper
a few dashes Tabasco sauce
Cooked brown rice
In a family size skillet, heat olive oil and then saute carrots for 3 minutes. Add peppers, onions, garlic, celery, picante sauce, water, and spices, mix together and cover. Cook for 15 minutes. Drain and rinse beans, add to skillet, cook 5 more minutes. Serve over rice and/or in taco shells.
11:05 Posted in Liturgical Year , Meatless, Penitential | Permalink | Comments (2) | Email this
Monday, January 08, 2007
After the Epiphany
The party is over. Dh's birthday on Saturday, and yesterday hosting my family's Epiphany party, with 14 adults and 12 children under the age of 9, I'm a bit exhausted. But I thought I would mention our baking highlights:
My husbands enjoys football, and is a big Penn State and Pittsburgh Steeler fan. I decided to splurge and purchase this Stadium Bundt Pan. He loves cake, and has fond memories of his mother's fancy decorated birthday cakes, so I thought he might enjoy this.
He really did. I used the Kahlua Cake recipe. It makes 9 cups of batter, but in the future I'll only put 8 cups in the cake, as I had an overflowing lava of a mess and quite a smell in my house. But the cake was still good. I sprinkled the powder sugar and it looked like a stadium at a snow game. We're very wishful for snow around here.
Yesterday was Epiphany and our family celebration. The day before I made our King Cake. This recipe makes two rings, and I did a few changes, as I was short of energy and time. I had to let the bread dough rise several times, because I just didn't have free time to roll it out.
And rolling this dough out takes time. I have never been able to reach the dimensions of 15 x 30 inches, so I don't. I think I did about 22-25 inches long. I doubled the amount of the filling. The first ring, I mixed the melted butter with the sugar combo, accidentally omitted the granulated sugar. I spread the filling all over the dough (didn't divide into strips) and then rolled it like a cinnamon roll. My ring wasn't perfect, but it's oh, so tasty!
The other ring I made another batch of filling without mixing the butter and this time including the granulated sugar. I melted the butter, brushed it on the dough, and cut it in half, into two strips. I think put the filling, closed the edges and "braided" the two. It was easier than three, as I could keep the strips closed and not lose as much filling. I still struggle with the edges, so that the ring closes, but I was so pressed for time. I did the egg wash and colored sugar.
The cake is best served warmed with a bit of butter on the sliced piece. Yummy!
Last, but of course not least, was my first attempt at this Allergy Free King Cake. Don't be aghast, but I used Crisco and store-bought icing, added Jelly-Bellys and Sour Lifesavers for decoration. My flour changes were 1/2 cup barley flour, 3/4 cup oat flour, 1/4 cup potato starch, 1/4 tapioca starch, 1/4 cup corn starch and a small amount of soy lecithin and xanthum gum. The taste is delicious, although my version was a bit dry and crumbly. I would remove about a 1/4 cup of flour combination or maybe add a bit more shortening.
My son mainly enjoyed the candies and frosting, but enjoyed nonetheless and was thrilled to have his own cake.
12:37 Posted in Breads and Biscuits , Christmas , Desserts , Liturgical Year | Permalink | Comments (2) | Email this | Tags: King Cake, Allergy Free, Epiphany, Stadium Cake
Thursday, December 07, 2006
Another Flop in Allergy Cooking
I attempted substituting allergy safe ingredients for our speculaas cookies. I only made a half batch. The resulting dough was tasty, but the cookie didn't hold their shape when baking. The results looked like lace cookies, spread out and with holes.
So you can learn from my mistakes, here are the ingredients:
1 cup Spectrum shortening
1 cup brown sugar
1/4 Tofutti sour cream
1/4 tsp. soda
2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/2 cup white rice flour
1/2 cup oat flour
1/2 cup tapioca starch
1/2 cup potato starch
1/4 cup corn starch
I omitted the nuts. The dough was very close to consistency and taste of the original.
But he had fun rolling and cutting....
and tasting!So success with taste and fun, but failure at baking. Two out of three isn't that bad!
16:50 Posted in Liturgical Year | Permalink | Comments (6) | Email this | Tags: speculaas, st. nicholas, speculatius, Cooking for Christ
Tuesday, December 05, 2006
Eve of St. Nicholas
I haven't forgotten about my cooking blog, it's just that we do so much traveling in the fall that I don't have much creativity in the kitchen. Now that Advent has begun, I have begun to pull out the recipes for our family traditions.
I realized how little I've been baking when I mixed the dough for the speculaas cookies last night, preparing for our St. Nicholas Cookie Baking Party tonight. I really love the taste of those cookies. I only bake them once a year, and every year I think I'll be tired of them...and I'm not. We substitute all butter for the lard, so it's 2 cups of butter. Rich, tasty and once a year indulgence!
I have to admit that baking is now a bittersweet time for me. So much joy and memories come from baking certain recipes...and I am saddened to think that some things I may never be able to share with my son. I pray that he will outgrow the food allergies, but he might not. And I think of how many people never will lose their allergies. I don't like placing importance in food, but family time and traditions are usually around meals and dessert.
I am attempting an allergy free version of this speculaas, and will post with the results later.
10:15 Posted in Liturgical Year | Permalink | Comments (0) | Email this | Tags: speculaas, st. nicholas, speculatius, Cooking for Christ
Thursday, September 14, 2006
Food Ideas for Triumph of the Cross and Our Lady of Sorrows
Subtitled: Birthday Cake Trial, Take 3.
It's nice to have a few feast days before my son's birthday, so I can have an excuse to bake some trial cakes. Oh, I know, I can bake any time that I want. But I like extra motivation. I enjoy having a Purpose to bake.
So I tried again today. My son has made it clear that chocolate is not what he desires, so a yellow or vanilla cake is on the testing block today.
So far, so good. We'll ice it and serve tonight and get my dh's verdict. In trying to find a comparable birthday cake recipe both dh and I feel a frustration that no cookbooks really give a good description on what the final product of the cake will be. There really should be a rating system, on the scale of 1-10, 10 being best, of what the cake compares to non-substitute type cake. I don't want to get my hopes up in seeing a title for "Yellow Cake" and realize that with all the substitutes I am going to have a flat, brown, dry, crumbly, or gooey cake...or worse, inedible. Don't tell me that cooking with legume flour is yummy -- to me, I can taste it, and I don't like it. I learned my lesson the hard way. But I digress.
For the feast of the Triumph of the Cross, I am making a cross cake. I baked the cake in my new Pampered Chef stoneware 9x13 pan. That helps to prevent the sticking and gives even baking...a plus for all the downsides of no egg, dairy or wheat. Then cut the cake in half lengthwise. Cut the other half into two pieces. In a tray or covered cookie sheet place the large half of the cake in the center. Place the smaller pieces one either side of the whole long piece to form the cross shape.
Ice and decorate. And eat.
UPDATE: Verdict -- not good. I undercooked the cake and the oat flour was overpowering. So instead of a dry cake, we had a moist overly sweet cake. But the presentation was nice. I had to trim more pieces to make the cross bar smaller and the middle beam longer, but all the imperfections were covered by the icing.
Does anyone have a yellow or vanilla cake recipe I can try? No eggs, wheat or dairy? Please?
Tomorrow I would like to try to make a heart cake. I don't have special cake pans, so I'm going to do another cut-up version. Here is one version using just round cake pans and this one uses square and round cake pans.
18:30 Posted in Desserts , Food Allergies , Liturgical Year | Permalink | Comments (2) | Email this
Sunday, September 10, 2006
Postscript to Mary's Birthday
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.
19:05 Posted in Desserts , Family , Family , Liturgical Year , Wheat, Egg and Dairy Free | Permalink | Comments (0) | Email this | Tags: Birthday of Mary, Nativity of Mary, cake, gluten free, allergy free, buttercream
Wednesday, August 16, 2006
St. Stephen of Hungary
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)
19:45 Posted in Family , Family , Liturgical Year , Memories | Permalink | Comments (2) | Email this | Tags: dobosh torta, aunt, cooking for christ, stephen of hungary
Tuesday, August 08, 2006
Feast of St. Dominic, August 8
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.
========
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.
========
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.
15:00 Posted in Cultural , Family , Family , Food Allergies , Liturgical Year , Main Meal , Poultry , Summer Meals , Vegetables and Salads , Wheat, Egg and Dairy Free | Permalink | Comments (1) | Email this | Tags: chicken, summer, tomatoes, St. Dominic, Saint Dominic, Albigensianism
Monday, July 24, 2006
Food for St. James the Great, Apostle
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.
15:30 Posted in Books , Desserts , Family , Family , Liturgical Year , Poultry , Summer Meals | Permalink | Comments (2) | Email this | Tags: Santiago de Compostela, Torta de Santiago, Cake of St. James, Tapas
Saturday, June 03, 2006
Fruits of the Holy Spirit
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.
10:50 Posted in Books , Desserts , Family , Family , Liturgical Year , Summer Meals , Wheat, Egg and Dairy Free | Permalink | Comments (4) | Email this
Tuesday, May 30, 2006
Winging It for the Ascension
From the The Easter Book by Francis X. Weiser, S.J., (Copyright, 1954, by Harcourt, Brace and Company, Inc. ) I found that
[i]t was a widespread custom in many parts of Europe during the Middle Ages to eat a bird on Ascension Day, because Christ "flew" to Heaven. Pigeons, pheasants, partridges, and even crows, graced the dinner tables. In Western Germany bakers and innkeepers gave their customers pieces of pastry made in the shapes of various birds. In England the feast was celebrated with games, dancing, and horse races. In central Europe, Ascension Day is a traditional day of mountain climbing and picnics on hill tops and high places.
So I served chicken for our Ascension Sunday feast. Yes, Sunday. Our diocese is one of the many in the United States where the Ascension feast is observed on Sunday.
For our Ascension Meal, I used a new cookbook I have from the library. I believe I will have to purchase one for my own shelves, as this book is fabulous! Whole Foods Allergy Cookbook: Two Hundred Gourmet and Homestyle Recipes for the Food Allergic Family by Cybele Pascal. All recipes are free of the Top 8 allergens: Tree Nuts, peanuts, shellfish, fish, dairy, wheat, soy, and eggs. And, as the title says, this is a whole foods diet. We strive to eat organic and whole foods whenever possible, so this cookbook falls in line with our family diet.
Our dinner was Greek-style Chicken with Lemon and Oregano, with brown rice, broccoli and Basic Biscuits.
Greek-Style Chicken with Lemon and Oregano
A very simple dish, for any season, serve hot or cold. Very moist, with wonderful gravy to pour over chicken and brown rice. 2 Thumbs up by Hubby. My only change to the recipe was a bit more salt, seasoning the pieces before adding the sauce. So tasty for being so easy to bake!
3-lb. chicken, quartered
1/2 cup olive oil
juice of 2 lemons
3 large garlic cloves, minced
2 tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper
lemon slices
Preheat oven to 350 degrees. Combine all ingredients except chicken and lemon slices. If desired, salt all sides of the chicken. In roasting pan or baking dish place chicken skin side down. Pour sauce mixture over the chicken. Cook chicken for 30 minutes, basting with juices one time. Turn over chicken and cook 30 to 40 minutes more, basting a few times. Check with thermometer to see if chicken is fully cooked. To crisp the skin, place under broiler for 2 minutes. Garnish with lemon slices.
One of the areas I'm trying to expand is bread type foods that ds can eat. Whole Foods Allergy Cookbook has a recipe for Basic Biscuits, suggesting use for sweet or savory occasions, even for Sloppy Joes. I used soy milk instead of rice or oat milk, and Spectrum Shortening, and only a pinch of sugar (granulated, I confess!). The biscuits were pretty good. The next batch I won't roll as thin and will sift the flour more. These pass the second day test...without heating or butter these still were palatable and not too dry.
It's a little more difficult getting used to different flours for baked goods having been raised on wheat products. The texture, color, taste, smell are all so different. Oat flour has a faint sweet cinnamon flavor and odor. This recipe was not dry and crumbly.
Using these flours makes me feel like I'm going back in time. People didn't always use wheat flour, but a variety of flours. The finely ground white flour was only for special occasions. Barley and oats and rye and buckwheat, and many others were used. So I'm getting in touch with my "traditional side." What's that saying, "Nothing new under the sun"? I can label this allergy cooking or historical baking.
Basic Biscuits
1/2 cup barley flour
1 1/2 cups oat flour
4 tsp. baking powder
2 tsp. maple sugar or beet sugar (optional)
1/4 tsp. salt
5 Tbsp. chilled vegetable shortening or coconut oil
3 tsp. Ener-G Egg Replacer mixed with 1/4 cup rice or oat milk
1/2 cup rice or oat milk
Preheat oven to 450 degrees. (Sift) and combine dry ingredients and cut in shortening until texture is like coarse meal. Stir in egg replacer, then add rice/oat milk (or soy milk) small amounts at a time and work into dough.
Flour hands, rolling pin and board or counter before emptying dough out. Mold into a ball with as little handling as possible. If too dry, sprinkle a few drops of milk and work in gently. Roll out until 3/4 inch think and cut with biscuit cutters (2 1/2 inch suggested size). On a lightly greased and floured cookie sheet (or on a Silpat mat) transfer the biscuits and bake about 15 minutes or until golden brown on top.
Makes 8-10 biscuits.
As these didn't turn out well visually, I'm not providing pictures this time. There are variations, such as Herb Biscuits, Currant Biscuits and Orange Biscuits, also hints for use of leftover dough to create a popover...but I'll let you check the book yourself out for these tidbits. You won't be sorry!
18:53 Posted in Books , Breads and Biscuits , Food Allergies , Liturgical Year , Poultry , Wheat, Egg and Dairy Free | Permalink | Comments (0) | Email this
Tuesday, May 02, 2006
Papal "Sweet Miter" Cakes
Our diocesan paper Arlington Catholic Herald had in this week's issue a small photograph entitled Papal Miter Cakes Mark Anniversary. It was marked as a CNS photo. The caption read:
Baker Manuela Maier displays "sweet miter" cakes in the small Bavarian village of Marktl am Inn -- the German birthplace of Pope Benedict XVI. The Church marked the first year of his pontificate April 19.
The cookies looked delicious -- 3 different kinds shaped in a papal miter or mitre form. I'm in search of two things: the authentic German name, and a close match to the recipes of the cookies.
We had a great time today searching for answers over at 4Real Learning Forums. I was able to get more clues, thank to the other mom sleuths. Here's the picture of the cookies. The photo is actually a REUTERS photo, by Michaela Rehle.
There are some cookie cutters in the shape of a mitre sold at St. Nicholas Center. The shape of the mitre would make these suitable to serve for all papal and bishop saint days, plus a great treat to celebrate our own pope's anniversary.
I don't have a firm guess at the recipes yet, nor the German name. What is German for "Sweet Mitre"? I'll keep you posted when I get any updates!
Meanwhile, I have cooking in the oven Garlic and Citrus Chickenrecipe by Giada De Laurentiis. I saw this episode and was so excited to see something on TV for an easy roast chicken that was allergy free without me having to do adjustments! It's the little things that get me excited.
The weather is getting warmer, though, so my menu planning is going to change to cooler cooking -- grilled foods and warm weather dishes. But I haven't put on my summer thinking hat yet....
17:05 Posted in Cultural , Desserts , Liturgical Year | Permalink | Comments (2) | Email this
Monday, May 01, 2006
May Day and St. Joseph
Today is the Optional Memorial of St. Joseph the Worker. This is also known as "May Day" and begins the month dedicated to the Blessed Virgin Mary.
May 1st has gone through a lot of changes over the years, first being a pagan fertility rite, then the focus shifted to Mary, Mother of God, with the focus on Mary all through the Month of May. Industrialism and Labor Unions promulgate this day as Labor Day, so Pius XII gave this feast to give a role model of a worker and protector.
St. Joseph was mainly in my thoughts today. I plan on doing other Marian activities through the month. Alice at Cottage Blessings has two wonderful projects, Miniature May Altars and May Baskets for Our Lady and St. Joseph, as the marvelous suggestions from 4Real Learning Forums, such as Marian May Baskets and Mary in May. I want to create a few sweets, which is a definite challenge when you have to bake Vegan style.
But tonight I wanted to honor my husband, the main worker and protector of our family, since today would be his feast day. I was thinking of this conversation "In Praise of Husbands" today as I planned my menu.
I have owned this cookbook 
Italian Cooking in the Grand Tradition by Jo Bettoja for a while. I have had the section Una Cena Per San Giuseppe (Saint Joseph's Day Dinner) earmarked for a few years and finally tonight I made the main course. Dh loves meat and potatoes, particularly pot roast. It's funny how simple meals can be so pleasing. I made the Beef braised in Coffee, mashed potatoes and broccoli with biscuits for dh. I adjusted the recipe to cook in my slow cooker. It originally calls for cooking for 5 hours on low heat on the stove and oven. I'm not up to all that! The meat was tender and delicious, and the gravy wasn't overpowering. There was no dominant coffee or wine flavor.
Stracotto al Caffe
Beef Braised in Coffee
"The beef is simmered in red wine and espresso, an unusual combination that produces a wonderfully rick, dark gravy and a tender, succulent meat. The recipe, which comes from Anna Maria's grandmother, originates in the north of Italy."
Coarse salt
Freshly ground pepper
3-4 pounds boneless beef roast (various cuts work fine: rump, chuck, eye of the round -- whatever is on sale)
1/2 cup safe margarine (or unsalted butter if you can)
1/4 cup olive oil
1 large thinly sliced red onion
1 teaspoon garlic, minced
1 cup strongly brewed Italian espresso coffee (if no espresso, strong coffee works fine)
1 cup dry red wine
1/2 teaspoon sugar (optional, tastes fine without)
Add salt and pepper all over roast and rub in.
Melt butter or margarine and olive oil in a large skillet. Add the onion and cook until soft, stirring occasionally. Add garlic and slowly cook for 1 minute.
Turn up the heat and add the meat to the skillet. Brown the meat on all sides, turning occasionally.
Add coffee and wine to slow cooker and add meat and onions and oil and cook for 6 hours on High, or longer on low heat. Turn meat occasionally and cover with juices.
Remove the meat, cover with foil, and let stand at room temperature for 5 minutes before carving into thin slices. Serve on a platter, with the gravy poured over the meat. Serve hot. My husband likes the onions, so I include them on the serving dish.
If you cooked longer, sometimes the meat is just fork tender and can be pulled apart, instead of sliced.
I made mashed potatoes to accompany. I now boil whole russet potatoes in salted water until tender. Strain, and then peel the potatoes before putting through a potato ricer. Put the pot back on the stove and add margarine (or butter) and melt. Add the riced potatoes back to the pot. Add chicken stock, salt, pepper and garlic powder and stir until potatoes are a smooth consistency and serve.
21:50 Posted in Liturgical Year , Main Meal , Wheat, Egg and Dairy Free | Permalink | Comments (4) | Email this
Tuesday, April 25, 2006
Springtime Feast
Today is the
I was reminded from this conversation at 4RealLearning Forums that today marks the first of the four
But you can have a ceremony in your own garden. The traditional liturgy includes Psalm 43, Litany of the Saints, Psalm 69, and petition prayers. The Mass readings are from James 5:16-20 and Luke 11:5-14. Flowering branches, flower garlands and many other flowery decorations are traditionally carried in processions and left in the fields. NCRLC sells a short pamphlet on Rogation Days which has a historyand suggestions for services, feasting, processions, blessings, plantings and family celebrations.
With everything so readily available at the supermarket, it's easy forget our close connection with the seasons and harvests, and the food on our table. I'm behind on my little food garden, so today gives me a reminder to finish my plans and start digging and planting. For ideas on foods to make, see Catholic Culture's suggestions, including the suggestions for leek and cherry dishes.
I'm going to serve Pasta San Marco, recipe adapted from Cooking With the Saints by Ernst Schuegraf
Pasta San MarcoSan Marco Sauce
3 Tbsp. olive oil
2 lb. chicken meat, skinned, boned, and cubed
1 medium onion, diced
2 large carrots, diced
3 stalks celery, diced
1 Tbsp. garlic, minced
1 cup chicken stock
3 1/2 cups canned plum tomatoes
1 tsp. oregano
1 tsp. rosemary (I omitted)
2 tsp. salt
1/2 tsp. black pepper
cornstarch (optional, for thickening)
Pasta
1 1/2 lb. fettuccine (Tinkyada rice pasta)
1 Tbsp. olive oil
Vegetables
1 medium green pepper, cut in julienne strips
1 medium red pepper, cut in julienne strips
2 cups broccoli florets (approx. 2 broccoli crowns)
1-2 medium zucchini, sliced
1-2 medium yellow squash, sliced
3 Tbsp. olive oil
Preheat large, heavy skillet with tight-fitting lid, or large heavy pot with lid, over moderate high heat and add oil. Add chicken to pan when oil is fragrant and sauté, stirring and turning frequently for 5 minutes until browned on all sides. Add onions, carrots, and celery and sauté until onion becomes translucent. Add garlic and sauté for half a minute. Add chicken stock and loosen ingredients off the bottom of pan. Add final ingredients, stir and put on gentle simmer and cover for about 10 minutes, stirring occasionally. The chicken should be tender, but not soft. Adjust seasoning to taste.
Meanwhile, cook the pasta. When finished, add olive oil and toss to prevent it from sticking.
Prepare the vegetables, julienne strips for the peppers, small florets for the broccoli, 1/4 inch thick slices and halved for the yellow squash and zucchini. Add olive oil to a heavy saucepan and sauté the vegetables until just crisp-tender.
Mix together pasta, sautéed vegetables and sauce in large bowl and serve promptly.
This should feed about 8 people.
11:45 Posted in Liturgical Year , Main Meal , Wheat, Egg and Dairy Free | Permalink | Comments (2) | Email this | Tags: St. Mark, evangelist, Liturgical Year, Saint
Thursday, April 20, 2006
Continuing Our Easter Joy!
This is the day the Lord has made, let us rejoice and be glad in it, Alleluia, Alleluia!
This Easter I did minimal cooking. Ds was sick most of Holy Week. I chuckle to think I can write about food, and didn't do much in the kitchen! Dh bought a wonderful Italian Easter bread, Columba al Moscato made by the Italian company Albertengo. This is the one we ate -- delicious! A friend shared a Ukrainian-made sausage for our Easter breakfast, we had some store-bought treats for our Easter baskets, and the only food I made for my mother's Easter meal was a Pampered Chef Chocolate Indulgence Cake! I even found lamb-shaped butter sold in the grocery store in Altoona, PA, so I didn't have to mold my own.
But the Easter season lasts for 50 days, until Pentecost. And the first eight days during the Easter season are called the Octave of Easter. During this time the Church considers every day another Easter, with the focus on the newly baptized, celebrating the liturgy of Easter Sunday until the Second Sunday of Easter.
I find it takes an effort d to keep up the joyful spirit and festivity for that long. It's an uphill struggle, since society views Easter as one day!
I thought one way was to keep making some special Easter meals. So I baked an Easter ham this week. Since Jesus came and established the New Covenant, we no longer have to follow the rules of the Old Covenant, which forbade pork. I found that a "safe ham" for ds can be found at Costco, spiral sliced, with bone. I'm still looking for options that don't contain sulfites, but so far the ones I've tried are extremely salty.
The ham is really easy (you'll see that's my constant mantra -- simple but tasty), but I can't use the glaze packet that comes with the ham, as it contains wheat starch. I also don't like sweet glazes on ham...I'm more of tart and spicy gal. So from the classic cookbook, Joy of Cooking, 1975 edition
Spirit Glaze for Ham:
1/2 to 1 cup dry red wine
1/2 to 1 cup bourbon whisky (Maker's Mark is the family preference)
1 cup brown sugar (I use less, as I don't like the "sweet" taste)
6 bruised cloves
2 Tbsp. grated orange peel
Combine and simmer on stove until sugar is melted. The directions call for putting on ham before baking, but I only do it in the last half hour, following the package directions of the ham. Continue to baste it every 5-10 minutes.
The alcohol is burned away, so no one gets tipsy, I promise. I've also made this without the orange peel and it's still tasty. It makes the ham moist and cuts on the salty taste. Everyone asks for the recipe for the glaze!
Ham has been our friend, especially when ds first got diagnosed with the food allergies. I was still nursing, and so also had to follow the allergen free diet. Needing quick-fix higher protein breakfasts was difficult, so having the leftover ham made it easier on me. We use this ham and recipe to cook for other holiday dinners at extended family's homes, so we all could eat together. The leftover ham allows sandwiches for dh for work, and quick lunches for ds. I liked to bake a ham if we had to go on trips. It helped to have some ready-made food for ds. I know it's not the ideal or healthiest meat out there...but when on the road with limited choices, it's a lifesaver.
I always use the leftover ham bone for another meal. But that's another day.
18:05 Posted in Easter , Food Allergies , Liturgical Year , Main Meal , Wheat, Egg and Dairy Free | Permalink | Comments (3) | Email this
Wednesday, April 19, 2006
My favorite Cookbook
If anyone asks, I'd immediately say my favorite cookbook is Cooking for Christ by Florence Berger. It was originally published in 1949, and the recipes embrace the Liturgical Year in the Home. Although only a few recipes are part of my yearly repertoire, I read this book again and again. My mother used the book with our family, and I used it as the basis for my senior thesis.
What I love about this book the most is the conversation and presentation of the spirit of the Liturgical Year in the kitchen. The book has been reprinted, with some alterations by National Catholic Rural Life Conference, the original publisher. It has undergone a few omissions and changes, which really change the original spirit of the book.I thought I'd include the Preface and Introduction here. They are long, but I couldn't explain more eloquently what I strive for in my own kitchen:
============================
PREFACE
This book is an extension of the Missal, Breviary and Ritual because the Christian home is an extension of the Mass, choir and sacramentals.
It is superfluous to point out, since it is so frightfully evident, that the Christian home rapidly is losing both its Christianity and homeliness. The baptismal robe was worn for a week after Easter and Pentecost to let the world know that a "new offspring of God's family" was peopling the busy streets of Rome or the cottage on the land. The Middle Ages, though far from the Christian ideal in many ways, developed a tradition of an integrated Christian life. We need not shed tears over the past; neither should we exalt the present as the zenith of perfection or condemn it as the nadir of depravity.
Both Christianity and civilization are based upon the family. It is the most efficient unit of material production; it is the font of loyalties, religious and social. It is a kingdom, a nursery, a school, a cooperative, a sanctuary.
This book is based upon these verities and it seeks to foster them. Liturgical seasons or feast days were intended not merely for church and cloister. To be fully effective and enjoyable, they have to wrap kitchen and commons in their colorful mantle. The motto of the National Catholic Rural Life Conference is "Christ to the Country and the Country to Christ." We paraphrase it here by saying "Christ to the Kitchen and the Kitchen to Christ." This is reverent as well as simple.
Long after Gustavus Vasa had uprooted Catholic dogma in Sweden, the tradition of St. Lucy's cakes remained. Christmas was outlawed in merry England and a penalty imposed upon the ones who still enjoyed "the popish pudding," but the kitchen was the great preserver of traditions.
The focal point of the NCRLC teaching is a word, a symbol and a reality: THE CHRISTIAN FAMILY. We have shouted from the housetops, "The natural habitat of the Christian family is the rural home." A farmhouse or a suburban home with space, light, air and property is the ideal. That may be physically impossible for some people, but even a utility apartment can carry out the liturgy of the Church through its makeshift kitchen.
The NCRLC is happy and privileged to contribute this little share to the reconstruction of the Christian home.
L. G. Ligutti.
==============================
INTRODUCTION
Eat thy bread with joy and drink thy wine with gladness because thy works please God. (Ecclesiates IX:7)
Of all the rooms in a house, the friendly, comforting kitchen is mother to us all. It is the source of our food, our learning and our virtue. Here the first pale green streaks of dawn find a woman grinding coffee; the aroma wakes the family with a kindly call. Here the baby spills his milk with impunity. All during the day little helpers find new adventure here in tasks which teach and amuse--even though it means sif