Catholic Aprons {A Perfect Christmas Gift!}

Advent is quickly approaching and Christmas will be here soon... I just realized that quite a few of  the links were no longer working on our Catholic Aprons page.   I spent some time today updating all the Shopping Cart/Paypal codes and even added a LOVEly new design!  Be sure to click over and take a look.

The "Venite Adoremus" Apron pictured above would make a great Christmas gift paired with the Starlight Cookies Jar Mix!  (I just ordered my Advent Apron!)  Or you could even put together a gift basket with your favorite apron, a Catholic themed cookbook (such as Cooking with the Saints, A Continual Feast, or Grace Before Meals - Personally I have my eyes on The Saint Joseph's Day Table Cookbook!), some fun and religious candy molds or cookie cutters, and line the basket with a gorgeous "Silent Night" lace Placemat/Doily, Table Runner (also available here), or Table Topper.  There are so many options to create lovely Catholic gifts for all the "Catholic Cuisine" lovers in your life!

*And THANK YOU to all who have purchased through the links,

it is truly appreciated!  

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Saints Peter and Paul Avocado Soup

I recently had the pleasure of reading a review copy of Brother Victor-Antoine D'Avila-Latourrette's The Monastery Garden Cookbook.  It was was sent to me by Monastery Greetings, a lovely catalog based website that combines hundreds of religious and spiritual gifts from Abbeys, Convents, Monasteries, and Hermitages.  

Anyhow, I already own a couple other books by Brother Victor, including Twelve Months of Monastery Soups and Blessings of the Table, and was excited to be able to add this one to my collection as well.   After talking to a friend and looking through the table of contents, it looks like The Monastery Garden Cookbook is a revised version of his out-of-print book Fresh from a Monastery Garden: An A-Z Collection of Delectable Vegetable Recipes, though I don't own a copy of the older book to compare for sure.

This book contains 200 vegetable recipes, starting with Artichokes and ending with Zucchini and Yellow Squash, direct from Brother Victor's kitchen at Our Lady of the Resurrection Monastery, complete with illustrations and descriptions.

With the feast of Sts. Peter and Paul coming up tomorrow, the recipe for Saints Peter and Paul Avocado Soup caught my eye and I decided to give it a shot.    Brother Victor says, "This soup is often served in our monastery during the summer months, especially on June 29, the feast of the great apostles Peter and Paul, foundation stones of the church of God, whose icons are venerated in our chapel."

It was quite simple to make (the trip to the market with all the kids for some Avocados and Leeks was by far the hardest part) and it is chilling in the fridge right now.  I tasted a little bit and it is absolutely delicious!  Here is the recipe in case any of you would like to make it for tomorrow.

Saints Peter and Paul Avocado Soup

adapted from The Monastery Garden Cookbook

Ingredients:  

3 leeks, white parts only, trimmed and sliced
3 avocados, peeled and sliced in half
3 tablespoons lemon juice
1 (8-ounce) container sour cream
1 teaspoon paprika
salt and pepper to taste
lemon rind as garnish

Directions:

Place the leeks in a saucepan, cover with 6 cups of water, and bring to a boil.  Lower the heat to medium-low and cook leeks for 15-20 minutes.

Remove pan from heat, allow to cool slightly, and then whirl leeks and water in a blender or food processor.  (I used my Vita-Mix.)  Pour the mixture back into the pan or a large bowl.

 

Tip:  If you'd like to use some of the lemon rind as a garnish, it is probably a good idea to peel the lemon before juicing it for your soup! ;) 

Place the avocados, lemon juice, sour cream paprika, and salt and pepper in the blender or food processor and whirl for about 1 minute.  

Add to the leek mixture and blend all the ingredients well by hand.  Place in the refrigerator for at least 2 hours before serving.  Serve cold and add some lemon rind on the top of each serving as garnish.  

Yields 4-6 servings

The Monastery Garden Cookbook, in addition to many other Catholic Cookbooks, is available at Monastery Greetings.  While you are there, be sure to check out their section on Fruitcakes!  I don't generally care for Fruitcake, but the new Tropical Dessert Cake from The Abbey of Our Lady of Guadalupe is out of this world, or maybe I should say just heavenly!  We'll be enjoying the rest of it for dessert!

Saints Peter and Paul, Pray for us! 

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Staples of Our Feastday Celebrations Part One: Bread

There is so much inspiration here at Catholic Cuisine! Mary's Bread - A Staple of Liturgical Year Celebrations and then Mary Ellen's Feeling Wine-y, a practical guide to experimenting and enjoying wines, got me all excited -- these ladies share my enthusiasm! I had sketched an outline for an article years ago on some how-to pointers celebrating with bread and wine for the Liturgical Year (on the back of two envelopes, no less -- my greatest brain storms are always sketched on the backs of envelopes). After being inspired by Mary and Mary Ellen, I thought this might be a good time to flesh it out!

While some of these ideas can be incorporated in the family, you might also say this series could be entitled "Feasting for Adults through the Liturgical Year."

Like Mary Machado mentioned, "Bread is such a significant image in our faith...and it is a staple of life." I find breaking bread (literally and figuratively) and sharing wine together is such a wonderful social experience. I enjoy baking bread, although I've had to shelve most of my interaction with wheat flour because of my older son's food allergy to wheat. There might be a chance he'll outgrow the allergy, but for now I enjoy talking recipes and eating other people's masterpieces.

Mary gave some excellent tips about incorporating bread into feast days. Since it is "the staple of life" it seems so natural to work bread into our celebrations around the year. I mentioned some ideas here on First Communion breads. Some further extensions of incorporating bread for feastdays:

Liturgical Feasting With Bread: 

• This is the most obvious: bake breads that are traditionally linked with a feast or saint, such as the German Christmas Christollen or Stollen which resembles the Christ Child in swaddling clothes. Or St. Catherine’s Wigs for St. Catherine of Alexandria’s feast on November 25.
• Don't be limited by yeast breads, but remember there are a vast array of recipes for sourdough breads, rolls, quick breads, muffins, gluten-free and wheat free baking, scones, (American) biscuits, etc. In our family dinners I mark the special feasts with some kind of bread, as I don't serve it every day.
• Use bread recipes from a geographic area, region, or culture. For example, for the feast of St. Francis of Assisi, Italian bread would be appropriate, but you could also delve deeper and use a bread recipe from the Umbrian region or specifically a recipe from the city of Assisi. The same principle applied elsewhere, such as not confusing Spanish with Castilian saints (St. Ignatius of Loyola was Castilian). France is divided into various regions, each with unique flavors, such as bread from Provençal. Our Holy Father, Benedict XVI is from Germany, but he's specifically from Bavaria.
• Use regional ingredients (grains, fruits, etc.) to mark a feast. Is a saint from Scotland? Oat cakes or scones or bannocks would be a perfect touch. For example, serve the native corn in the style of cornbread on Saint Kateri Tekakwitha's feast on July 14. For St. Barnabas the Apostle (June 11), incorporate some olive bread, since one of his symbols is the olive branch. Or mix in some appropriate vegetables, fruits, and/or nuts into your usual bread dough to mark the feast.
• Use inspiration from other traditions and customs around the world. The food doesn't have to be applied to the original feast, like Symbolic Breads, which were originally from St. Joseph's feast day, but the shaping of breads can be applied to various feasts, including this upcoming Corpus Christi Sunday. Also look at historical recipes, like biblical, Ancient Mediterranean, medieval, etc. Try medieval baking for a saint or feast from the medieval era, or biblical breads, such as Ezekiel fasting bread for ember days and unleavened bread for some New Testament saints. And how about some Jewish kosher cooking for saints like Martha? A Jewish challah bread would be perfect for her day!
• Play with words! Sometimes recipes have unique or fun titles, or use proper names. If a bread has a name that fits with the saint of the day, use it! I keep thinking of the story of panettone, Tony's Bread by Tomie dePaola. Since it's named after Tony, it would be perfect to serve on St. Anthony Abbott's feast on January 17th, whose daily bread was brought to him by a raven. Most Italians don't bake this bread but buy it, so purchase an extra box at Christmas and save it for this feast.
• Be inspired by the shapes and colors of breads. A fabulous Easter bread is the Italian Colomba di Pasqua or Colomba Pasquale (Easter Dove). My husband and I have bought this for two Easters from our favorite local Italian restaurant. Although it's originally an Easter bread, the dove shape makes it perfect to serve Columba Pasquale for Pentecost or Confirmation celebrations.
• And the same can be applied to Greek Trinity bread -- an Easter bread, but triangular in shape would make it perfect for the Feast of the Blessed Trinity (yesterday's feast). Cloverleaf and Shamrock Rolls can be used for the feast of St. Patrick and the feast of the Blessed Trinity.
• Have a blessing of bread when everyone is gathered before eating. The older form of the Roman Ritual has a delightful collection of blessings of foods, particularly breads.

• Lord Jesus Christ, You live and are King forever. Bread of angels, Bread of everlasting life, be so kind as to bless this bread as You blessed the five loaves in the desert, that all who taste of it may through it receive health of body and soul. R. Amen.

This page has a compilation of the Blessings of Food. Note there are three specifically for bread!

Cookbook Recommendations: The following books are my favorite bread cookbooks, great for inspiration on bread baking throughout the year:

The Secrets of Jesuit Breadmaking by Brother Rick Curry. For me there are two types of cookbooks, one is wonderful reading AND good recipes, and the other a great compilation of recipes. This falls into the former. Brother Rick shares the spiritual side of baking bread. He follows St. Ignatius' rule to make a daily Examen of Conscience, and does it while he bakes bread. "Radical or not, I consider it to be one of the secrets of Jesuit breadmaking." This is a delightful cookbook, with such personal anecdotes and practical baking advice. He uses recipes from Jesuits from all over the world, with breads for all the seasons: Advent, Lent, Christmas, Easter, and also daily breads, rolls, muffins and corn breads.

The Festive Bread Book by Kathy Cutler. This is an out-of-print cookbook, but very easy to find used copies. It has the most delightful collection of festive breads for all sorts of days, both secular holidays (Lincoln and Washington's birthdays, Election Day, for examples) and some religious feast days, including ones like St. Barbara (December 4), St. Lucia, and St. Joseph. Not every recipe is illustrated, but the book does include several mouth-watering photographs.

Celebration Breads: Recipes, Tales, and Traditions by Betsy Oppenneer is an excellent, step-by-step cookbook for baking bread. Each recipe has alternative directions for mixing by hand, by mixer and by food processor. The book is organized by country and then breads for various celebrations of that culture, with descriptions and tales for each. It's a delightful book, with hand drawn illustrations throughout. Check out a preview at Google Books.

Stayed tuned for Staples of Our Feastday Celebrations Part Two: Wine. Pin It