Mary's Immaculate Conception

I apologize for the fact that I am posting these recipes after the feast day (or almost after). I wanted to get pictures before I posted them. I think you'll find, however, that these dishes would be wonderful for any feast of our Blessed Mother.

When I planned my menu for the feast of Our Lady of Lourdes, I decided to prepare the roasted chicken and cauliflower, simply because of their French origins. But when I pulled the whole menu together, I realized I had the makings of a white meal. I normally try to plan my menu for each dinner with colorful foods -- a green or yellow vegetable, maybe an orange or red fruit, a white or red meat and maybe a green salad. This meal, however, was almost devoid of all color, representing our Blessed Mother's immaculate conception, which she declared to St. Bernadette at Lourdes.

I am not posting my recipe for mashed potatoes, or French bread, since I imagine you already know how to make mashed potatoes and possibly have a recipe for French bread. You can find my French bread recipe here. I didn't manage to get the cake made, mostly because there was mass clamoring in my house for chocolate chip cookies, but I often make this cake for Mary's feast days. You could also make these pretty French cookies. With their rosette appearance, they make a perfect Mary cookie.

Menu

Lemon Roasted Chicken
Roasted Cauliflower
Mashed Potatoes
French Bread
Butter Brickle Cake

Lemon-Roasted Chicken
serves 6 to 8

12 small pieces or 6 large pieces bone-in chicken
2 lemons, each cut into 8 wedges
8 garlic cloves, peeled
1 t. dried oregano
4 T. olive oil
salt and pepper

Preheat oven to 450°.
If using large pieces of chicken (breasts) cut each in half crosswise
(this allows them to cook more quickly).
Rinse and pat dry chicken pieces and place in a large bowl.
Add lemons and garlic cloves to bowl, squeezing each lemon piece slightly.
Sprinkle with oregano and drizzle with 3 T. olive oil.
Toss with salt and pepper.
Drizzle rimmed baking sheet with remaining tablespoon
olive oil and smear with your hands.
Place chicken pieces on sheet, skin side up,
arranging so pieces don't touch.
Place lemon pieces and garlic cloves
on top of chicken pieces randomly.
Roast for 35 to 40 minutes.
Test for doneness and serve when juices run clear.

Roasted Cauliflower

3 t. olive oil
1 medium onion, sliced in eighths (I cut mine like apple slices)
5 garlic cloves, peeled and halved
4 cups cauliflower florets (about 1 1/2 pounds)
1 T. water
1 T. Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 450°.
Drizzle large rimmed baking sheet with 1 t. olive oil
and smear with your hands.
Place onion, garlic, and cauliflower in a large bowl.
Drizzle with 2 t. olive oil.
Mix mustard and water and pour over vegetables.
Toss with salt and pepper.
Place on baking sheet and spread out.
Bake at 450° for 20-25 minutes or until golden brown,
stirring occasionally.
Taste and season again if needed.






Butter Brickle Cake

2 cups flour
11⁄4 cups sugar
1 T plus 1/4 t. baking powder
1 t salt
1 cup milk
1⁄2 cup shortening
11⁄2 t vanilla
3 egg whites, room temp.

Icing
1⁄4 cup butter
2 cups powdered sugar
2 T half & half
2 T hot water
1 - 1⁄2 t vanilla


Combine flour, sugar, baking powder and salt in mixing bowl.
Add milk, shortening and 1-1/2 t. vanilla.
Beat at medium speed until well blended.
Add egg whites, beat 2 minutes.
Pour batter into greased and floured 13”x9” pan.
Bake at 350 degrees for 20-25 minutes, until cake tests done with a toothpick.
Cool.

Melt butter in heavy saucepan.
Cook over low heat until butter is golden brown.
Remove from heat and add powdered sugar, half & half, water and vanilla.
Beat with a whisk for 3 minutes, or until smooth.
Spread evenly over top of cake.