Collop Monday

With Lent starting next week, it is a good time to talk about those food related days preceding. The Monday before Ash Wednesday has a variety of names:  Rose Monday, Shrove Monday, Merry Monday or Hall Monday (short for "hallow" – holy).  Another name is Collop Monday.  It is rather overlooked these days while Shrove Tuesday gets all the focus.

The collops for which it is named, refer to slices of meat, often cured meats such as bacon.  Collop Monday was a last opportunity for eating meat as well as eggs and butter which weren't eaten during Lent. Any fresh meat still available would be sliced into steaks and salted to preserve it until the end of the period of fasting.  

A traditional meal would consist of thick slices of bacon along with eggs.  The remaining fat was often kept for making pancakes the next day, on Shrove Tuesday. 

Our family doesn’t need any excuse to eat bacon or ham, but if there is one, all the better.  Consider reviving this Collop Monday tradition this year in preparation for the start of Lent. 

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Restorative Vegetable Broth

The following recipe was submitted by Veronica Gantley, from My Catholic Kitchen.  Thank you Veronica! 

Here is a simple broth to make on Ash Wednesday or on Good Friday when we are fasting and are so mindful of our food consumption.  It is also great for when you are sick.

Restorative Vegetable Broth

Ingredients: 

• 2 large portabella mushrooms coarsely chopped
• 2 carrots coarsely chopped
• 2 ribs of celery coarsely chopped
• 3 ounces of prunes
• 4 garlic cloves smashed
• 4 quarts water
• 1 tablespoon salt
• 1/2 tablespoon peppercorns
• 2 bay leaves

Directions:

In a 6 quart stock pot add the mushrooms, carrots, celery, prunes, and garlic.

Add water and bring to a boil. Add salt, pepper and bay leaves. Reduce heat to low and barely simmer uncovered for 30 minutes. Skim any foam from the surface as it boils. Strain broth and discard solids.

Note: The broth will keep in the refrigerator for up to 3 days or in the freezer for 6 months.

You can also find the recipe for Fasting Bread and other recipes for Lent in the archives! 

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Pre Ash Wednesday Dust Cake

Believe it or not, Lent is coming soon!

Here's a hands-on idea to do with young children Pre-Ash Wednesday to talk about the meaning. 

Warning...It's messy! Be Not Afraid because that's just the point! The messiness highlights us, we who are all messy sinners, when left to our own devices. It's only with God's help that we are clean again.

As you crumble up the messy "Dust" Cake, talk about how it reminds us of Ash Wednesday and the words of the priest when he places the ashes on our foreheads: 

"Remember, you are dust, and unto dust you shall return."  (Genesis 3:19)

It's a tangible reminder that God made us out of dust (a lifeless existence) and someday we all return to dust until we are (hopefully) raised again by Christ on the last day. The hopeful part is where the ashes come in as they remind us to turn away from our dirt (sin) and get right (clean) with God!

*Only God can bless our dirty mess*

Dust Cake

There are many variations that you can use, even Gluten-free, but we used this one: 

• One box chocolate cake mix, baked ahead of time according to the directions on box 
• One small box of instant chocolate pudding 
• One small package of gummy worms 

Have the cake ready and cooled ahead of time. Make the pudding according to directions. Dump the cake into individual bowls and let the children break it up with their hands until there are plenty of chunks broken down into "dust" or crumbs. Stir in the pudding and add the gummy worms, representing our sin and messiness. Eat up and clean up, just like the results of God's mercy and grace!

Just A Few Fun Facts about Ash Wednesday To Share

 While Making Dust Cake:

• People have been using ashes as a sign of repentance since Old Testament times. Look it up! (Daniel 9:3-6) 
• Since Ash Wednesday is the beginning of Lent for Catholics, it's a time for us to stop and reflect upon our own walk with God and where we might have gotten off track. For many of us, the ashes are an outward expression (and reminder) of our broken nature and the deep necessity for reconciliation (repentance) in order to be whole again. 
• For over 1200 years, faithful followers have received ashes on their foreheads in the shape of a cross. 
• Remember those palm fronds from Palm Sunday? They were saved to be burned for this year's ashes. They are burned, incensed, and blessed with holy water, using prayers that are thousands of years old. 

+God Bless your Lenten preparations+

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Hot Crossed Buns

The following recipe was submitted by Alzbeta, from The Volks Wagon.  Thank you Alzbeta!  This particular recipe is adapted from Breaking Bread with Father Dominic.  According to tradition, Hot Cross Buns originated on Good Friday in 1361 at St Alban's Abbey in Hertfordshire, north of London,where the monks gave them to the poor people who came there on that holy day.   Some say that the dried fruit in the bun represents the nails of the Crucifixion.  In the United States, bakers start selling hot cross buns on Ash Wednesday, and throughout the whole Lenten season. 

Hot cross buns!

Hot cross buns!
One ha' penny, two ha' penny,
Hot cross buns!
If you have no daughters,
Give them to your sons
One ha' penny,
Two ha' penny,
Hot Cross Buns!

My sister started our family in following the tradition of eating hot cross buns on Good Friday a few years ago, and luckily she passed her recipe on so I could make them despite being away from the family. They're a simple bun, but with enough hearty sustenance to get you through the fast.

Needed:

4 to 4 1/2 cups flour, divided
1/2 cup whole wheat (graham) flour (I've never been able to find it, so I just use whole wheat)
1 package Active Dry Yeast
1/4 cup granulated sugar
1 1/4 teaspoons salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 cup milk
1/2 cup butter
2 eggs, beaten
3/4 cups craisins soaked in 2 tspoons water

Combine 2 cups of the bread flour, whole wheat flour, yeast, sugar, salt, cinnamon and nutmeg in a large bowl; stir until thoroughly blended.

Combine milk and butter in saucepan. Warm over low heat, stirring occasionally until butter melts. Remove from heat and let cool to lukewarm. Stir in eggs.

Add milk mixture to flour mixture, beat for 200 strokes (here's where my husband ended up helping, my arm got tired! Ignore the strange things I use to beat... we make do :)).

Stir in craisins. Add 2 cups bread flour, mix until flour is incorporated. Turn dough out on a floured surface. Knead lightly, adding enogh of the remaining flour to make a soft dough that doesn't stick.

Knead about 5 min., or until dough is smooth and elastic. Lightly rub surface of dough with oil or butter; place in rinsed bowl. Cover and let rise in a warm draft-free place for 1 to 1 1/2 hours or until it rises to two times it's original size.

Punch down dough and transfer to a floured surface. Knead lightly to remove air bubbles. Divide dough into 12 pieces. Form pieces into balls. Place balls on a lightly greased baking sheet, leaving about 1 inch between balls. Cover with a clean towel and let rise 45-60 minutes or until doubled.

Use a sharp knife or razor blade (I use scissors) to cut a deep cross in top of each ball. (Cut deeper than you initially think, it takes a deep cut to show up in the finished bun!)

While dough is rising, preheat oven to 375 degrees.

Bake buns 15-20 minutes or until golden. Remove from baking sheet and place on wire rack. Let cool 15 minutes. Pin It

Fasting Bread for Lent

A couple years ago I ran across this recipe for Fasting Bread (originally from www.catholicradiodramas.com) at Catholic Family Vignettes.  I just finished baking it for tomorrow, Ash Wednesday, which is a day of fast and abstinence. (You can read more about fast and abstinence at EWTN.)   It took a little while to make, but my children and I really enjoyed the process and it was great to read about the symbolism attached to each of the ingredients.

Fasting Bread
(makes three loaves)

Ingredients:

3 1/2 cups Stone Ground Whole Wheat Flour
2 1/2 cups All Purpose Flour
1 1/2 tsp. Salt
1Tbs. Sugar
4 1/2 tsp Active Dry Yeast  (updated)
2 cups Luke Warm Water
1/2 cup 100% Pure Maple Syrup
1/2 cup Virgin Olive Oil
1 tsp. Holy Water
1 cup Oats – soaked in 1/2 cup hot water for 2 minutes
1 cup Pecan or Walnut pieces – broken and skillet toasted 2 min
1 cup Dried Cherries or Raisins - soaked 5 min in 1/4 cup hot water

Directions:

1. Combine the first three dry ingredients in a large mixing bowl. Mix well with a whisk.

2. Clear a small area in the center of the dry blend.

3. Add sugar, dry yeast, and the 2 cups of warm water. Let stand for 3 minutes until yeast proofs and forms bubbles. Combine with flour mixture and liquid. This will be thick but more liquid comes later.

4. Add maple syrup, olive oil and holy water. Stir mixture until well blended.

5. Add walnuts and/or pecans and raisins and/or cherries with their liquid.

6. Add soaked oats to the flour mixture.

7. Blend everything together in one bowl.

8. Turn out onto a floured board and knead by hand for 10-12 minutes adding more flour as needed to make a moderately stiff dough that is smooth and elastic. Knead the dough by flattening somewhat and fold-in from the outside towards the center. Press down hard on the center. Rotate the bowl and repeat the process until smooth and elastic and forma “ball”

9. Return the “ball” to the mixing bowl, drizzle with olive oil, cover and let rise 1 hour.

10. Remove to a floured board and kneed several more times as above. Cut into three equal pieces.

11. Place each piece into a loaf pan coated on all sides with olive oil. Drizzle loaf again with olive oil, cover and let rise for another hour. Olive oil produces a tasty crust.

12. Slash loaf tops and bake in the middle of a preheated 375 degree oven for 40 minutes or until brown on top and bottom. Loaf should sound hollow when tapped.

13. Remove bread from pans and cool on a rack.

QUALITY INGREDIENTS AND THEIR SYMBOLIC REFERENCES: This marvelous bread combines pure, wholesome ingredients with symbolic references found in Sacred Scripture.

Stone Ground Wheat and Oats – Symbol of the pain of being crushed by the wheels of God’s Justice – which “grind slowly but exceedingly fine.” “Unless a grain of wheat falls to the ground and dies, it remains alone. But if it dies, it brings forth much fruit.” Jn 12: 24

White Flour – a reminder of the manna given by God to the Hebrews during their forty years in the desert as Moses led them to the promised land. Manna foreshadowed the Holy Eucharist, also the called “Bread from Heaven”. Exodus 16:35 Jn 6:41

Yeast– unifying many parts into one; a symbol of the the kingdom of heaven and of the Church. Mt 13:33

Salt – Christ said to his Apostles: “You are the salt of the earth.” Mt 5:13

Water – Giving life to all things; a symbol of baptism; cleansing. Lenten penances aid the washing away our sins. “He who drinks of the water that I will give him shall never thirst.” Jn 4: 14

Olive Oil – Acclaimed throughout history as a source of strength, olive oil was used by the athletes of ancient Greece to prepare for them for the contests. Mixed with wine it was found useful in healing the wounds of those injured on the battlefields of medieval Europe. Olive oil is used by the Church in the Holy Oils applied in sacramental anointing.

Pure Maple Syrup – Collected in pure form flowing from a tree; symbolic of the cross and of the sweetness of the Blood of Christ which flowed freely from the tree of his cross, the tree of life; shed so that “sins may be forgiven.” A symbol of God’s love by making this sweet nutrient a gift to be discovered.

Holy Water – A sacramental used in blessings and bringing new life in Baptism. Holy water carries a blessing just by its use and when introduced with the sign of the cross how could this not be a must an key ingredient of fasting bread for lent?

Walnuts and Pecans and Cherries – These pleasant gifts found in abundance from prolific trees are reminders of Christ’s command to go forth and “produce good fruit;” They are reminders of our own call to perform works of charity, prayer, fasting and almsgiving; the fruit of good works to be undertaken during Lent. Jn 15:16

Raisins – Made from pure grapes, raisins are the fruit of the vine; a reminder of the miracle of water changed into wine at the wedding feast in Cana; of the wine changed into the Blood of Christ at the Last Supper and at the Consecration during Mass. These serve as reminders of that mystery where wine is described as the “fruit of the vine and work of human hands, it will become our Spiritual Drink.”

Heavenly Father, Let us enter the season of Lent in the spirit of joy, giving ourselves to spiritual strife, cleansing our soul and body, controlling our passions, as we limit our food, living on the virtues of the Holy Spirit;

Let us persevere in our longing for Christ so as to be worthy to behold His most solemn Passion and the most holy Passover, rejoicing the while with spiritual joy. Amen.

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Ash Wednesday Beans

I've now made this dish for two Ash Wednesdays. It's the perfect start for the beginning of Lent. I found this recipe in Celebrating the Faith: Lent and Easter in the Christian Kitchen by Laurie Navar Gill and Teresa Zepeda, printed by Emmanuel Books (I highly recommend the whole series). 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 provides another Lenten reminder.

I highly recommend this cookbook, especially if have special food needs and can’t seem to find inspiring meatless meals that don’t incorporate cheese (or wheat or eggs). 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 (this year I might serve with polenta). It serves 8, so I reduce the recipe to fit my family. I've shared my adaption below, although I didn't change the measurements:

Black Beans and Rice

3 cans black beans
1 green pepper, thinly sliced (I omit)
1 red pepper, thinly sliced (I omit)
1 onion, finely diced
1 clove garlic, minced
1 1/2 cups carrots, thinly sliced
4 stalks celery, thinkly sliced
1/2 cup picante sauce (or tomato salsa)
1/2 cup water (or vegetable stock or white wine)
white wine (optional)
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon onion powder
1 teaspoon black pepper
a few dashes Tabasco sauce
Salt and pepper to taste
Olive oil for pan
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 or salsa, water or stock, and spices, mix together and cover. Depending on liquid amount and desire of flavor, add 1/4 cup or so of white wine for flavor. Cook for 15 minutes. Drain and rinse beans, add to skillet, cook 5 more minutes. Serve over rice and/or in taco shells with a salad.

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