Catholic Cuisine Aprons

Our beautiful aprons are high quality and make a perfect gift for any Catholic foodie friends!

Shop our Catholic Cuisine Apron Selection

All of our aprons are embroidered, not screen printed, giving them a rich, elegant, look! Our durable 100% cotton-twill aprons, with soil-release finish for added stain protection, provide ultimate full length cover and comfort. Designed with two large pockets and 1" wide neck and waist ties, with adjustable neck strap, they measure 22”W by 30”L.  

All aprons are shipped directly from our supplier.

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Chicken Tikka Masala for Epiphany

Behold, wise men from the East came to Jerusalem, saying, "Where is he who has been born king of the Jews? For we have seen his star in the East, and have come to worship him."  

Matthew 2:1-2

January 6th is the traditional feast of Epiphany! To celebrate I decide to serve an Eastern dinner of Chicken Tikka Masala, Basmati Rice with Fresh Cilantro, and Naan recalling the "wise men from the East!" This was the first time I've made Chicken Tikka Masala and I most definitely will not be waiting another year to make it again. It turned out amazing!

Slow Cooker Chicken Tikka Masala

adapted from thekitchn

Ingredients: 

• 3 pounds boneless, skinless chicken thighs
• 2 onions, diced
• 6 cloves garlic, minced 
• 2-inch piece whole ginger, peeled and grated
• 4 tablespoons tomato paste
• 2 to 3 tablespoons garam masala
• 4 teaspoons paprika
• 4 teaspoons kosher salt
• 4 (14.5-ounce) cans diced tomatoes
• 1 can coconut cream
• Fresh cilantro, chopped
• Basmati rice, cooked 

Directions: 

Cut the chicken thighs into bite-sized pieces and transfer them to a 6-quart slow cooker.

Sauté the onions and garlic in a skillet with a little coconut oil over medium-high until softened, then stir in the tomato paste, grated ginger, paprika, salt, and 2 tablespoons of garam masala until fragrant. 

Transfer to the slow cooker. Stir in the diced tomatoes (with their juices) and mix until the chicken is evenly covered with spices.

Cover the slow cooker and cook for 4 hours on high or 8 hours on low. 

Fifteen minutes before the end of cooking, stir in the coconut milk. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. 

Taste and add more garam masala or salt if needed. Serve over rice with fresh cilantro sprinkled over the top of each serving. 

Serves 8 to 12

Note: The Chicken Tikka Masala can be refrigerated for 3 to 4 days or frozen for 3 to 4 months.

The beautiful Silent Night Table Runner can be found here. 

Happy Epiphany! 

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Babybel Cheese St. Nicholas

I have seen these cute Babybel Santas online for several years. I thought he could be converted to St. Nicholas with a few modifications. Most of the instructions are the same as those in the link, which are so nicely detailed. 

For the St. Nicholas modification:

• Use Mini Babybel cheese rounds.
• After opening the wax covering and removing half of it from the cheese round, you have his mitre left. Using a sharp tipped paring knife or x-acto knife, cut from the side up to a point toward back of top. Do other side to middle also. Approximate cut lines drawn in below. Bend that section forward to make the mitre pointed and standing upright in front. 

• Cut out a small cross from the red wax mitre with x-acto or paring knife. 
• From the bottom wax covering that was removed, cut a small circle for the nose. 
• The original instructions indicate using a food marker for the eyes (and mouth). I found that a toothpick dipped in concentrated gel food coloring (ex: Wilton brand icing color) could be used to add the eyes (and mouth) if you don't have a food marker.
• Dip bottom half of cheese in softened or whipped cream cheese. For the St. Nicholas I made the beard longer and pointier than the Santa version.  You can shape and texture beard with toothpick or pretzel.

• Draw in a mouth with marker or food coloring on toothpick. 
• Add a pretzel (or mini candy cane) crozier to the side.

St. Nicholas Day Blessing

Gracious and good Lord, we bless you on this feast of St. Nicholas, your servant, who is an example to us of a life of charity and love. May we see in his life an invitation to imitate his good deeds. Make us always mindful of the needs of others and help us rejoice in the abundance of your goodness around us. Through Jesus our Lord.

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Eggnog Cupcakes with Eggnog & Rum Buttercream Frosting

Eggnog Cupcakes

adapted from Wendy Paul

Ingredients:

• 1 box yellow cake mix
• 1 cup eggnog
• 3 eggs
• 1/2 tsp rum extract
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon

Directions:

In a large bowl, beat together the cake mix, eggnog, eggs, extracts and spices for two minutes. Batter will be thick. Fill paper cupcake liners 3/4 full. Bake at 350 degrees for 15-18 minutes, or until lightly golden and springs back when lightly touched. Cool completely.

Eggnog & Rum Buttercream Frosting

Ingredients:

• 2/3 cup butter, softened
• 1/2 tsp rum extract
• 1/4 tsp vanilla extract
• 3-4 Tbsp eggnog
• nutmeg
• 5 cups powdered sugar

Directions:

In the bowl of a stand mixer, beat together butter and extracts until blended and creamy. Gradually add powdered sugar in, about 1 cup at a time, until frosting forms a paste. Add eggnog in between powdered sugar additions until the frosting begins to come together and make the frosting stiff yet spreadable and creamy. Blend in the pinch of nutmeg, if desired.



Frost cupcakes with eggnog buttercream and sprinkle with additional nutmeg.

Meri Meri also makes a set of 48 cute cupcake toppers for the 12 Days of Christmas. 

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Cathedral Window Cookies

December 29th is the memorial of St. Thomas Becket, the Archbishop of Canterbury.  He was martyred for the Catholic Faith in his cathedral on December 29, 1170.  You can read more about this holy saint here.

Our family celebrates a name-day in our home on this day, so I usually try and serve a little treat in his honor.  One year we made Sword and Miter Cookies, last year we made a Martyr's Crown Cake, and this year I had planned to make another Cathedral Cake using this pan, until I ran across the following recipe for Cathedral Cookies!

Cathedral Window Cookies

adapted from Taste of Home

Ingredients

• 1 cup (6 ounces) semisweet chocolate chips
• 2 tablespoons butter
• 1 egg, lightly beaten
• 3 cups pastel miniature marshmallows 
• 1/2 cup chopped pecans or walnuts (optional) 
• 1 cup flaked coconut

Directions

In a heavy saucepan, melt chocolate chips and butter over low heat, stirring occasionally. Stir a small amount into the egg, then return all to pan. Cook and stir over low heat for 2 minutes. Pour into a bowl; let cool for 15 minutes. Gently stir in marshmallows and nuts.

Chill for 30 minutes.

On a sheet of waxed paper, shape dough into a 1-1/2" diameter log.
Place coconut on another sheet of waxed paper. Gently roll log over
coconut to coat sides. Wrap up tightly, twisting ends to seal.Freeze for 4 hours or overnight.

Remove waxed paper. Cut into 1/4" slices. Store in an airtight container in the refrigerator.

Yield: about 5 dozen. (I cut mine a bit thicker and made about 3 dozen.) 

Note:  I just used what I had on hand and substituted 1 cup of white marshmallows, along with the 2 cups of pastel marshmallows that were in the cupboard.  For those that don't like coconut, you could also roll the log in chopped nuts to coat the sides as well!

Let us all rejoice in the Lord, celebrating a festival-day in honor of the blessed martyr Thomas: at whose martyrdom the angels rejoice, and give praise to the Son of God. 

St. Thomas Becket, Pray for us! 

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"Drink you the love of St. John."

The following text was submitted by the editor of Advent and Christmas in a Catholic Home, Katherine Zehnder.  It is from the 1950's "Advent and Christmas in a Catholic Home" by Helen McLoughlin and includes a variation of the recipe that can be found in the archives.  Thank you Katherine! 

There is a beautiful Catholic custom for St. John's feast day - the blessing of wine. It is in honor of him remaining unharmed after drinking a poisoned cup of wine over which he made the Sign of the Cross. The father of the family can read Psalm 22 and then recite this prayer: " Lord Jesus Christ, Thou didst call Thyself the vine and Thy holy apostles the branches; and out of all those who love Thee, Thou didst desire to make a good vineyard. Bless this wine and pour into it the might of Thy benediction so that everyone who drinks or takes of it, may through the intercession of Thy beloved disciple the holy apostle and evangelist John, be freed from every disease or attack of illness and obtain health of body and soul. Who livest and reignest forever. Amen."

A toast to the love of St. John is then pledged by all the family. The father touches his glass of wine to his wife and says: "I drink to you the love of St. John" and she in turn touches the children's (watered down wine) goblets and says "drink you the love of St. John."

St. John's Wine

2 cups wine
2 whole cloves
2 pinches cinnamon
1 cardamon seed
1/4 tsp nutmeg

Boil the spices in the wine for about five minutes. Strain the wine. Serve hot.

Happy Feast of St. John!

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His name shall be called Jesus

Spectacular Nativity Cookie Mold and Silent Night Table Runner (also available here)

Come, sweet Lord Jesus, 

Into the hearts and lives of all our dearest

Priests, Religious, families and friends.

Wishing you all a Blessed and Joyful Christmas! 

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A Partridge in a Pear Tree Pie

When I saw the Partridge in a Pear Tree Pie over at Taste of Home, I knew I had to try making it for our Twelve Days of Christmas Dinner Party on Twelfth Night!    I didn't have a partridge cookie cutter so I just hand cut a design with a butter knife.  I also added some little leaves and cross shapes as well.  It was pretty simple and turned out so cute and delicious.

Partridge Pear Pie

Ingredients:

• 1 can (15 ounces) pear halves, drained  (I used a larger jar of pears)
• 1 package (12 ounces) fresh or frozen cranberries
• 1 can (8 ounces) crushed pineapple (I used about 1/2 of a large can)
• 1-1/2 cups sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• Pastry of double-crust pie (9 inches)
• Additional sugar, optional

Directions:

Set aside five pear halves; chop any remaining pears. In a large saucepan, combine the chopped pears, cranberries, pineapple and sugar.

Bring to a boil; cook and stir for 4-5 minutes or until some cranberries have popped. Cool for 30 minutes, stirring several times. In a bowl, combine the flour, salt and cinnamon. Stir in cooled cranberry mixture.

Line a 9-in. pie plate with bottom pastry; trim and flute edges. Spoon cranberry mixture into pastry shell; arrange pear halves on top.

Bake at 400° for 35-40 minutes or until bubbly and crust is golden brown (cover edges with foil for last 15 minutes of baking if necessary). Cool on wire rack.

Roll remaining pastry. Using cookie cutters (or a knife), cut out small leaves, little crosses (optional), and a partridge. Place on an ungreased baking sheet; sprinkle with sugar if desired. Bake at 400° for 6-8 minutes or until golden brown. Place partridge in center of pie with leaves near each pear, and crosses along the edge.

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Cookie Cutters Tell the Story of Christmas

Back in November Debbie shared an article with me (over at Shower of Roses) that was written by Iris Hammett in the 1940's titled "Cookie Cutters Tell the Story of Christmas."  We have made Nativity Cookies and Starlight Cookies in the past, but I thought this story would be a fun alternative for this year and we finally had a chance to make them today!   We also spent some time making cookies to go along with a couple more of our Christmas picture books, but I'll post about those later.

Cookie Cutters Tell the Story of Christmas

By Iris Hammett, written in the 1940’s

(Published in the Mansfield News Journal)

"It is a story, as suggested by cookie cutters, which are familiar to the younger generation both for their utilization purpose in shaping sweets and as playthings for toddlers. This is their message as interpreted by Mrs. Iris Hammett."

"The oven is heated, the dough is made, and the kitchen table is spread with an array of cookie cutters. But theses are not just ordinary cookie cutters, for they have a story to tell."

"Three (Seven in our case!) anxious little faces look on with great anticipation of receiving a sweet morsel when it is baked. Their dark eyes glisten as they listen to the story of the Christ child as each cutter tells his part."

"First, we make an angel, for it was an angel who came to Mary and told her that she would have a baby boy and should call his name Jesus, for he would save his people from their sins."

"Second, we make a donkey, for it was a little donkey that Mary rode into Bethlehem where the baby Jesus was to be born."

"Third, we cut a star for the star that shone in the East to guide the Shepherds to where they would find the Baby Jesus. The wise men had seen this star in the East and knew it told of the birth of the Savior."

"Fourth, we cut more angels for the angels who sang Glory to God in the highest, and on earth peace, good will toward men. The angels also brought the good news to the shepherds as they watched their sheep during the night."

"So we make candy cane cookies to represent the shepherd’s staff."

"Fifth, we make a camel because the wise men traveled over many miles of sandy desert on camels that they might find the young child."

"Then we come to some of the cookie cutters which we can’t find in the Bible, but which have wonderful meaning by which we tell God’s love for us. We make a wreath for it is round and has no end, even as God’s love has no end. He gave to us eternal life which has no end. We think of the wreath being made of evergreen and so we frost it green. The evergreen is a symbol of the eternal life which Christ bought for us on Calvary. Then comes the Christmas tree, again an evergreen tree, the symbol of everlasting life. It stays green winter and summer as no other tree. It tells of the love of Christ which goes on and on, and of the eternal life which he gives us if we believe in him as our Savior. And last of all we make the bells, for the bells ring out the glad news that a savior is born this day in the City of David."

"And so, as we bake our Christmas cookies, we see the story of the Savior's birth and purpose in our lives. What a wonderful way to gather the little ones around and tell them of God’s love for us. As we roll and cut the dough and mold it into shape, we tell over and over the story that never grows old."

"Then breathe a little prayer that we are molding young and pliable lives, minds, and hearts into the right form, that they might come to know and love this Christ that was born on Christmas Day."

"My prayer is that my children shall never forget the cookie cutters and the story they told of Jesus, His birth and purpose."

"Thus we keep Christ in Christmas even with the cookie cutters."

Download and print a copy of Cookie Cutters Tell the Story of Christmas here. 

Recipe:
The Best Rolled Sugar Cookies (Found in the Archives)

Our Cookie Cutters:

Nativity Bake Set

Wilton Holiday 6-Piece Mini Metal Cutter Set

Additional Angel, Tree, and Star Cookie Cutters

Our Christmas Story Picture Books:

The Donkey's Dream

The Nativity

Bethlehem

Additional Christmas Books Can Be Found Here

Wishing you all a very Merry 10th Day of Christmas and a Blessed Feast of the Most Holy Name of Jesus!

  

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Corn Flake Wreaths

The following recipe for Corn Flake Wreaths was submitted by HI Cookery, and is similar to the Rice Krispy Wreaths we have shared in the past.   I especially love the suggestion of  replacing the red candies with three purple and one pink for Advent.  Thank you Highlander and Islander! 

We have at least two wreaths in our home during the holidays: an Advent wreath with purple and pink candles and a Christmas wreath hanging on our front door. Another wreath, made out of corn flakes, is a sweet centerpiece on our table when we entertain. It is inexpensive and quick to make as an alternative to cookies and fruitcakes. A corn flake wreath is a festive food and a delicious dessert at holiday parties and potlucks. Make one (or many minis) for a Merry Christmas!

Recipe

(Adapted from Kellogg’s)

Ingredients

• 1/3 cup butter
• 1 package (10 ounces) marshmallows
• 1 teaspoon green food coloring (we used Wilton brand Kelly Green color food gel)
• 6 cups corn flakes cereal (we used Kellogg’s brand)
• red tube frosting (we used Wilton brand icing tube)
• round red candies (we use M&Ms or Red Hots)

Directions

Have a sheet of wax paper and a pat of margarine or softened butter in a bowl ready on the work surface before assembling the corn flake wreaths. In a large pot, melt the butter over low heat. Add the marshmallows and stir until melted. Remove from heat and stir in the green food coloring until thoroughly mixed. Add the corn flakes cereal and coat well.

Using margarine or butter, grease fingers and quickly shape the cereal mixture into mini wreaths or one large wreath on a sheet of wax paper. Let cool and transfer the wreath(s) to a platter or round cake board. With a little amount from a tube or red frosting, dot one side of a red candy and place randomly on the wreath. Attach a bow with a toothpick (optional). Store in an airtight container until ready to serve.

Notes

• For an Advent-style wreath, replace the red candies with three purple and one pink candle.
• Try this recipe with rice cereal instead of corn flakes.
• Eat…drink…and be merry! Highlander and Islander wish you all a very Merry Christmas!

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Footprint Cookies on St. Stephen's Day

Good King Wenceslas looked out
On the feast of Stephen
When the snow lay round about
Deep and crisp and even
Brightly shone the moon that night
Though the frost was cruel
When a poor man came in sight
Gath'ring winter fuel.

"Hither, page, and stand by me
If thou know'st it, telling
Yonder peasant, who is he?
Where and what his dwelling?"
"Sire, he lives a good league hence
Underneath the mountain
Right against the forest fence
By Saint Agnes' fountain."

Having some cookie dough already made up in the fridge and knowing that tonight our Christmas book was Stephen's Feast, I decided to make some footprint cookies in honor of St. Wencenslaus and the miracle of his footprints on this special day. I used this template to cut out the shape of the cookies. My first thought was to fill them in with icing and topping them with red and yellow sprinkle sugar.

"Bring me flesh and bring me wine
Bring me pine logs hither
Thou and I will see him dine
When we bear him thither."
Page and monarch forth they went
Forth they went together
Through the rude wind's wild lament
And the bitter weather.

"Sire, the night is darker now
And the wind blows stronger
Fails my heart, I know not how,
I can go no longer."
"Mark my footsteps, my good page
Tread thou in them boldly
Thou shalt find the winter's rage
Freeze thy blood less coldly."

But then they looked less like footprints and more like sprinkled blobs. That was when I decided on the outline of the shoe print. The sprinkles represented the warmth felt in holy King's steps. I used a simple cookie icing recipe that called for light corn syrup. I was out of light corn syrup so I substituted with honey.

In his master's steps he trod
Where the snow lay dinted
Heat was in the very sod
Which the Saint had printed
Therefore, Christian men, be sure
Wealth or rank possessing
Ye who now will bless the poor
Shall yourselves find blessing.

Cookie Icing

1 cup confectioner's sugar
3 tsp. milk
2 tsp. honey
1/4 tsp. almond extract

Stir together sugar and milk. Add honey and extract until icing is smooth and glossy. If icing is too thick add more honey or milk.

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