Miracle of the Sun at Fatima - 100th Anniversary

This year we have been commemorating the 100th anniversary of the apparitions of Our Lady at Fatima.  Now we come to the anniversary of the date of the final apparation - October 13, 1917 - which ended with the miracle of the sun. Over the years, several Catholic Cuisine contributors have posted ideas for celebrating this day and the miracle associated with it.

So to make your celebration planning easier, here is a compilation of the past posts.

Miracle of the Sun Liturgical Tea
This post is complete with a creative menu and the recipe for these Miracle of the Sun Krispy Treats.

Our Lady of Fatima Miracle Morning Breakfast
A great idea to start out your 100th anniversary day of celebration with a healthy breakfast is detailed here.

Miracle of the Sun Cake
This colorful sun cake will brighten any celebration and remind us of the swirling sun.

Dancing of the Sun Cupcakes
These simple to decorate sun cupcakes will be a hit with the kids.

Miracle of the Sun Fruit Platter
A delicious and nutritious choice for the 100th anniversay isthe creative fruit platter.

Spinning Sun Cake
If you are feeling a little adventurous this cake complete with a real spinning fiery cake might be what you are looking for.

Our Lady of Fatima, Pray for Us!

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Hearty Peasant Fare for Saints Jacinta and Francisco

February 20 marks the  anniversary of the date of the death of Jacinta Marto, one of the Fatima seers. Jacinta and her brother Francisco were the youngest non-martyrs to be beatified in the history of the Church. The brother and sister, who tended to their family's sheep with their cousin Lucia Santo in the fields of Fatima, Portugal, witnessed the apparitions of Mary, now commonly known as Our Lady of Fatima.  We are approaching the 100^th anniversary of the apparitions which will be commemorated next year, 2017. Thinking of Fatima and its upcoming centenary, I wanted share some ideas for this feast of the Sts. Jacinta and Francisco.

My husband’s family is Portuguese so I like to try to learn some of the common dishes associated with the country and culture. Portugal is known for its rustic peasant style cooking – food from the land. It is simple and doesn’t take much equipment to prepare, but it is always flavorful and comforting. As Sts. Jacinta and Francisco were shepherds the peasant foods like this would likely be common for their family.

Caldo verde, or green soup, considered by some as “Portugal's national dish” is a homey dish of potatoes, thinly sliced kale, and smoky pork sausage. Linguica is the preferred Portuguese sausage if you can find it. I was able to get it at a specialty meat market.  Readers often mention looking for healthy recipes for feast days. With kale being such a current super food, high in organosulphur compounds, vitamin A, vitamin C, B6, manganese, calcium, copper, and potassium.  I hope you find this addition one for the healthy (and hearty) category.

Caldo Verde - Portuguese Green Soup

Ingredients:

1/4 cup olive oil

1 cup chopped onion

2 teaspoons chopped garlic

3 or 4 potatoes, peeled and thinly sliced

2 quarts water

6-8 ounces linguiça (or other sausage)

¾ - 1 pound kale, washed, trimmed of the thick stems and thinly sliced

salt and pepper, to taste

 

Directions:

Bring a saucepan of water to a boil over high heat. Prick the sausages with a fork and add to the boiling water. Boil for about 5 minutes. Using tongs, transfer the sausages to a cutting board and, when cool enough to handle, slice them.

In a medium soup pot, heat 3 tablespoons of olive oil, add onions and garlic and cook for 2 to 3 minutes until tender and translucent, but not browned. Add potatoes, water and salt. Cover and boil gently over medium heat for 20 minutes. Meanwhile, in a skillet cook sausage slices until most of the fat is rendered out. Drain and reserve.

Scoop out about 2 cups of the potatoes and mash well. Return potatoes to pan, add the sliced sausages and simmer about 5 minutes more. Add the greens, stir well and simmer, uncovered, stirring occasionally, for 3 to 5 minutes. Do not overcook; the greens should be bright green and slightly crunchy. Season with salt and pepper.

To serve, ladle the soup into warmed bowls and drizzle each serving evenly with extra-virgin olive oil. Serves 6

Broa - Portuguese Cornbread

Ingredients:
2 (1/4 ounce) packages active dry yeast
2  t. sugar
1⁄4 c. warm water
1 1⁄2 c. cornmeal, finely ground
2  t. salt
1  c. boiling water
1⁄4 c. unsalted butter, melted and cooled
2  c. all-purpose flour, plus
1  T. coarse salt

Directions:
Combine the yeast, sugar, and the warm water in a large bowl until the yeast is dissolved and foamy, about 5 to 10 minutes.

In a large mixing bowl, combine the cornmeal and salt with the boiling water. Mix vigorously with a wooden spoon to blend. Allow to stand for a few minutes for the cornmeal to soften and cool to room temperature. Add the melted butter and mix to incorporate. Now, pour the yeast mixture into the cornmeal mixture, stirring to combine. Gradually add the flour, mixing well after each addition. Add a couple of tablespoons of water if the dough feels dry and doesn't come together easily. Continue to mix until a dough forms into a ball. Turn the dough out onto a lightly floured surface and knead, adding just enough flour to keep the dough from sticking, until smooth and elastic, about 5 to 10 minutes.

Grease a large bowl with oil and place dough to the bowl, brush the top with more oil.  Cover with kitchen towel and let it rise in a warm place until doubled in bulk, between 1-2 hours.

Turn the dough out onto the floured surface and knead briefly, 3 or 4 times, to punch out the air. Gather the dough into a ball and shape it into a round loaf. Cover the dough with a kitchen towel and let rise again until doubled in bulk, about 1 hour.

Preheat the oven to 400 degrees F. and place a pizza stone in the oven to heat up. Put the dough round on the pizza stone and brush the top with oil. Sprinkle the top of the bread with coarse salt. Bake in middle of the oven for 40 to 50 minutes until the bread is golden brown and bottom sounds hollow when tapped.

Saints Francisco and Jacinta, Pray for us!

 

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Our Lady of Fatima Miracle Morning Breakfast

Adapted from Creative Kid Snacks

 

~May 13th is the Feast of Our Lady of Fatima~

The Blessed Virgin Mary first appeared to three shepherd children on this day in Fatima, Portugal in 1917.  She continued to appear to them on the 13th of each month, until the famous Miracle of the Sun on October 13th.  The call to conversion, repentance and dedication to praying the Rosary still echoes today...

 

A Miracle (of the Sun) Morning Breakfast

and Rosary prayer would be a beautiful way to celebrate this feast!

This would also be a great way to celebrate the Miracle of the Sun on October 13th. 

The Miracle of the Sun was a solar phenomenon where the sun was seen to be spinning with many brilliant colors.

Ingredients:
Eggs according to number of people serving
Colorful fruit of choice

Instructions:
Scramble eggs and set aside.
Arrange dishes according to what you have...This is what we used: (These small glass bowls can be found in a set of 3 at the Dollar Tree)

Place scrambled eggs in bowls at the center of the plate to represent the sun.

Arrange fruit around the bowls to represent the colors that were seen during this miracle.

 Enjoy your Miracle Morning Breakfast!
(And it's healthy too:)
+Happy Feast Day+
O my Jesus, forgive us our sins, save us from the fires of Hell and lead all souls to heaven, especially those who are in most need of thy mercy.



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Lemony Sunshine Cupcakes (easy peasy!)

photo source


Today is the feast of Blessed Francisco and Jacinta Marta, visionaries at Fatima.

A few years ago I created these Lemony Sunshine Cupcakes for the Feast of Our Lady of Fatima and they were so easy and yummy, I am creating them again today.

As you know, it was at Fatima, during Our Lady's apparitions, that the miracle of the sun occurred, and thus images of the sun are often used as symbols of Fatima.

I saw the recipe for these Sunshine Cupcakes made on the Food Network as the winner of a recipe contest. We all love lemon desserts at our house, so I knew these cupcakes would be well-liked. I hung on to the recipe and the Feast of Our Lady of Fatima seamed like the perfect opportunity.

The cupcakes did not disappoint. They are very lemony, and though I'm a huge cake snob, they tasted pretty darned good for a doctored box mix. I love the lemon curd in the very center, and the shortbread cookie crust. They are really sort of a mini cake tart, if ever there was such a thing. The cake is moist and tangy, but perfectly complimented by the gooey lemon curd and the sweet, crunchy crust. I altered the recipe only in that I used all the crumb mixture for the crust because I wanted the tops to be bright yellow and sunny, with the spot of curd unobstructed.

Lemony Sunshine Cupcakes

makes 18 cupcakes

Printer version

1 1/3 cups shortbread cookie crumbs, (I used one bag Pepperidge Farm Chessmen cookies or you could use Lorna Doone)

1/4 cup granulated sugar

4 T. unsalted butter, melted

For the batter:

8 ounces cream cheese, at room temperature 

1/2 cup sour cream

2 large eggs, at room temperature

1/4 cup vegetable oil (or canola or sunflower or safflower)

1/4 cup water

1 small box (3.4 ounce) instant lemon pudding

1 (18.25 ounce) box lemon cake mix (I used Betty Crocker Super Moist)

1/3 cup lemon curd (store bought or homemade)

Preheat oven to 350 degrees F. Line 2 standard muffin tins with 16 cupcake liners; set aside.

Place shortbread cookie crumbs, sugar, and melted butter in a medium bowl; stir until well combined; set aside. Place a slightly heaping tablespoon of shortbread cookie crumb mixture into the bottom of each prepared muffin cup. Use your fingers or the bottom of a small glass to firmly pack crumbs into the bottom of each cupcake liner. Reserve remaining shortbread cookie crumb mixture for topping. (I used all of it in the bottoms.)

In the mixing bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sour cream until smooth. Add eggs 1 at a time and mix just until combined. Scrape down sides of the bowl. Add vegetable oil, water, and the box of lemon pudding. Mix until combined. Add cake mix and beat on medium speed for 2 to 3 minutes. Batter will be thick.

Use a 1/4 cup spring loaded ice cream scoop and place a level scoop full of batter into each muffin cup.

Scoop the lemon curd into a small sandwich-size resealable bag. Squeeze the curd to 1 corner of the bag and use scissors to snip a 1/4-inch piece from corner of bag.

With a damp finger or the end of a wooden spoon dipped in water, make a shallow indentation into the center of each cupcake. Pipe 3/4 to 1 teaspoon lemon curd into each indentation. Sprinkle tops of cupcakes evenly with remaining shortbread cookie crumbs (if desired).

Bake for 21 to 23 minutes, rotating pans halfway through baking, until edges of cupcakes are lightly golden brown.

Serve cupcakes warm from the oven or at room temperature.

Source: Food Network

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October 13th - The Miracle of the Sun

Today is one of the Fatima days (13th October) but one of special importance as it was the last of the six apparitions and the one where Our Lady delivered her promise ~ a great miracle ~ the miracle of the sun.

Here is part of the report from the Lisborn newspaper O Seculo (that was incidently a pro-government, anti-clerical paper)

"From the road, where the vehicles were parked and where hundreds of people who had not dared to brave the mud were congregated, one could see the immense multitude turn toward the sun, which appeared free from clouds and in its zenith. It looked like a plaque of dull silver, and it was possible to look at it without the least discomfort. It might have been an eclipse which was taking place. But at that moment a great shout went up, and one could hear the spectators nearest at hand shouting: "A miracle! A miracle!

Before the astonished eyes of the crowd, whose aspect was biblical as they stood bareheaded, eagerly searching the sky, the sun trembled, made sudden incredible movements outside all cosmic laws---the sun "danced" according to the typical expression of the people.

Standing at the step of an omnibus was an old man. With his face turned to the sun, he recited the Credo in a loud voice. I asked who he was and was told Senhor Joao da Cunha Vasconcelos. I saw him afterwards going up to those around him who still had their hats on, and vehemently imploring them to uncover before such an extraordinary demonstration of the existence of God.
Identical scenes were repeated elsewhere, and in one place a woman cried out: "How terrible! There are even men who do not uncover before such a stupendous miracle!"

People then began to ask each other what they had seen. The great majority admitted to having seen the trembling and the dancing of the sun; others affirmed that they saw the face of the Blessed Virgin; others, again, swore that the sun whirled on itself like a giant Catherine wheel and that it lowered itself to the earth as if to burn it in its rays. Some said they saw it change colors successively...."

I hestitated to post this cake because my skills are not crash hot but I then I thought at least the idea is conveyed, I am sure that other ladies could do great justice with this idea!

I wanted to recreate this:

"others, again, swore that the sun whirled on itself like a giant Catherine wheel and that it lowered itself to the earth as if to burn it in its rays. Some said they saw it change colors successively."

I used a Marble Cake recipe.

250g (8.8 oz) butter, at room temperature
215g (1 cup) caster sugar
1 tsp vanilla extract
3 eggs
300g (2 cups) self-raising flour
125g (1/2 cup) sour cream
2-3 drops pink liquid food colouring
2 tbs cocoa powder
1 tbs milk

METHOD

Preheat oven to 180°C. (356 F or moderate oven) Brush a round 20cm (7.87 inches) (base measurement) cake pan with melted butter to grease. Line the base and side with non-stick baking paper.

Use an electric beater to beat together the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition until combined. Add half the flour to the butter mixture and stir until just combined. Add the sour cream and remaining flour, in batches, and stir until just combined. Divide the batter among 3 bowls. Add a few drops of pink food colouring to 1 portion and stir to combine. Combine the cocoa powder and milk in a small bowl and add to another portion of batter. Stir to combine.

Place alternate spoonfuls of the 3 batters into the prepared pan. Use a spoon to swirl the colours together to create a marble effect. Use the back of a spoon to smooth the surface. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes to cool before turning out onto a wire rack to cool completely.

To ice the cake I made up a simple mixture using icing sugar and milk. I covered the cake in this uncoloured icing, see the photo above.

Then I took the four icing colours and placed a drop and with a clean finger, spread it around in a circle, starting from the center and working out to the edge and down the sides. Unfortunately I was almost out of yellow, I would have liked to have used more of that colour for a nice balance.

This would be a lovely cake to eat while watching the movie, The Miracle of Our Lady of Fatima the children also had alot of fun making the spinning, colourful sun.

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Dancing Sun Cupcakes

for the feast of Our Lady of Fatima!

In Meredith's new book, Mondays With Mary (which is wonderful by the way!!), she shares a "Dancing Sun Craft" for the feast of Our Lady of Fatima. This reminded me of the Sun Cupcakes we recently made for one of our Garden of the Good Shepherd activities. I thought they would be perfect to celebrate this feast as well. So while my children watch The Day the Sun Danced: The True Story Of Fatimathis afternoon, and color this picture, I think I might just whip up another batch!

What You Need:

• Cupcakes (baked and cooled)
• White or Lemon frosting
• Yellow Paste or Liquid Food Coloring
• Yellow Sugar Sprinkles (optional)
  
• Candy Corn
• 2 Chocolate Chips per cupcake
  
• Red Licorice or Red Writing Icing (I didn't have either, so I used a few more chocolate chips.)

Directions:

• Tint icing yellow and frost cupcake
• Sprinkle with yellow sugar
  
• Arrange candy corn, pointy end out, around edge of cupcake for sun’s rays
• Place 2 chocolate chips for eyes and add a licorice smile

Happy Feast of Our Lady of Fatima!

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Portuguese Dish for Our Lady of Fatima

May 13 is the Optional Memorial of Our Lady of Fatima, the anniversary of the first apparition of Our Lady to Lucia, Jacinta, and Francisco at Fatima, Portugal in 1917. Portuguese food would be a nice addition to a meal. My husband's family is Portuguese and Carne Vinho de Alhos (meaning meat in wine and garlic) is a favorite of theirs. It is meat, commonly pork, marinated in a spicy garlic vinegar marinade and is quite delicious. This is his grandmother's recipe.

Carne Vinho de Alhos
Ingredients:
We use country style pork spare ribs but lean pork chops can be used. 1 part red wine vinegar to 2 parts water is the liquid base. For 2 1/2 pounds of meat we have used 1 cup vinegar & 2 cups water.

lots of garlic crushed
1 tsp. cumin
1 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
salt & pepper to taste

Add spices to vinegar/water mixture. Mix liquid and add meat. The meat in the marinade should ideally set in the refrigerator for 2 days before cooking to soak up seasonings according to my in-laws. This is optimal but could be marinated shorter time. Bake at 375 degrees until cooked through - time will vary by quantity. Pour off drippings and grease at least once during cooking. The finished meat should be without liquid, but not dry. For larger quantities of meat increase water, vinegar, and spices.

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