Cloved Ham - Good Friday

Planning on having ham this year for Easter dinner? Ham has been a traditional part of many Easter meals, so if you are serving it this Easter consider adding a little Good Friday prep to your ham baking by doing the "cloving" on that day.

Cloves are the unopened flower buds of the clove tree (Syzygium aromaticum), which is a tropical evergreen. They have an almost pungent aroma as well as a sweet and spicy flavor and are commonly used to flavor ham for baking. The word, clove, has an interesting etemology which I think links them well to this idea. They resemble small nails or tacks and their name comes an alteration of Middle English clowe, borrowed from the Old French clou de girofle (nail of clove) , from Latin clāvus (“nail”) for its shape. 

A clever idea could be to "clove" the ham on Good Friday in anticipation of cooking it on Sunday for Easter.

On Good Friday as we contemplate Chist's passion and crucifixion, we can think specifically of those nails that held him to the cross. As you place the clove "nails" in the ham, you could reflect on those wounds He received. 

To clove a ham: 

• Using a sharp knife, score ham by making diagonal cuts in a diamond pattern, about 1/4 inch deep. Do not score the meat itself, just the fat and any skin. 
• Place whole cloves in centers (and points, optional) of diamonds.

Cover and keep refrigeratorated until ready to cook on Easter. 

Golden Clove Glazed Ham 

Ingredients:

8 - 10 lb. bone-in cooked ham (shank end or butt end)

Cloves, whole
   For Glaze:
1/2 cup firmly packed brown sugar
2 tablespoons honey
1 tablespoon water
1/2 teaspoon cloves, ground

Directions:Bake covered at 325 for 2- 2 1/2 hours. Make glaze by adding ingredients to sauce pan. Mix and simmer 30 minutes to reduce. After the ham has cooked for 1 1/2 hour, brush the surface with some of the glaze. Then put it back into the oven, uncovered, for another 20 minutes. During that last hour continue glazing every 20 mintues.  This gives it a nice golden glaze. Remove from oven and let stand 15 minutes. To serve, transfer ham to a serving platter. Slice. Discard the cloves.

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Cookies that Remind us of the Stigmata Saints

There are numerous examples of hand shaped sugar cookies decorated with "stigmata" in various places on the internet.  It is hard to track down where the idea originated. It has not been posted on Catholic Cuisine, and I wanted to share the easy version we created. The ones I have seen either used jam/jelly or a frosting to get the effect. I thought an easier alternative would be to just place a red hot in the center of the cut cookie and bake. No need for the more time consuming decorating.

We just passed the feast of one of the most well-known stigmatists, St. Pio of Pietrelcina but are coming up on the feast of St. Francis, the first recorded stigmatist.  St. Francis received his stigmata on the Feast of the Exultation of the Cross in 1224. There is a specific feast to commemorate that event - Septemper 17 though his October feast day is a good time to recall it as well. 

Some of the more well-known stigmata saints:

Gemma Galgani (April 11)
St. Catherine of Siena (April 29)

Veronica Giuliani (July 9)

Feast of the Stigmata of St. Francis (September 17)

St. Pio of Pietrelcina (September 23)

Francis of Assisi (October 4)

There are also many saints who recieved the invisible stigmata or only the crown of thorn head stigmata, including St. Faustina Kowalski, St. Rita of Cascia, St. Mary Margaret Alacoque, St. Rose of Lima.

One could also make these for feast of St. Thomas (who had to touch the wounds to believe) or any days around the Passion of Christ (Good Friday, Holy Saturday). 

The cookies are made using any standard sugar cookie dough recipe or even a prepared refigerator dough from the store. Using a hand (or foot) shaped cookie cutter (or paper pattern for cutting if you don't have a cookie cutter in this shape) cut out the dough. Place a red hot candy in the center of the cookie and bake as directed. And if you prefer there are also the options to decorate with jelly or frosting which give it a more realistic image of bleeding. 

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GF Lenten Tea Menu

The following post was submitted by Summer from Home.  Thank you Summer! 

When we discovered that our seventh baby had gluten sensitivites, one of my first thoughts was, "What about our liturgical feasts?" I know, a little crazy, but my family loves to celebrate with a special saint day treat here and there. So, when Lent rolled around this year, I was determined to adapt Jessica's Lenten Teas for Holy Thursday and Good Friday. Here are our plans:

Holy Thursday
Palm on the Road- read Little Colt's Palm Sunday book, always gf!
Costly Oil- Extra Virgin Olive Oil
30 Pieces of Silver- banana pennies for a little extra fruit
Unleavened Bread- thick gf flour tortillas
(We are going to use this recipe from Spark Recipes. We haven't tried it yet, but it has excellent reviews.)

The Mount of Olives- black olives
The Cock Crows Twice- chicken pot pie
An excellent pie crust recipe from King Arthur Flour
My favorite chicken pot pie recipe, yum!: Allrecipes (just be sure to substitute sweet rice flour for wheat flour)

Gethsemane Figs- fig butter to spread on the tortillas
Sleepy Apostles- Celestial Seasoning Sleepytime Tea
Judas' Kiss- fresh strawberries
Clouds of Heaven- home whipped cream
Peter's Tears- sunflower seeds

Good Friday
Water Bowl- water, easy!
The King's Crown- refried beans with cheese sprinkled on top and organic tortilla chips
Out of Envy- guacamole
The Purple Cloak- boysenberry fruit leathers (the TJ's version has no added sugar)
The Crown of Thorns- Glutino crackers with cream cheese and tortilla chip thorn bits
Golgotha Eggs- boiled eggs
The Seamless Garment- rice flour or corn tortillas with cheese cubes
The Two Robbers- spinach leaves
Vinegar to Drink- balsamic vinegar
The Temple Curtain- tear a napkin
The Roman Centurion- red grapes (my children do not like fresh tomatoes)
Laid in a Tomb- drop biscuits with jelly in the middle
(We love biscuits and have them every Saturday morning for our big breakfast with daddy. However, a tasty gf recipe is tough to find. Trust me, I have made a lot of hockey pucks! This recipe from Hodgson Mill is the best by far.)

GF Drop Biscuits Recipe
Preheat oven to 375
Grease standard 12 muffin pan

3 cups all purpose GF baking flour
2 tsp. baking powder
1 tsp. salt
2 tsp. xantham gum
1 tsp. baking soda
Blend above ingredients well

1/2 cup cold butter
Use a pastry blender or two forks to blend into a coarse meal with dry ingredients
(I always cheat and use my butter warm)

1 1/2 cup milk
1 tsp. cider vinegar
1 lg egg, beaten
In a large measuring cup, mix wet ingredients together. Pour into dry ingredients. Batter will be moist and very thick. Evenly spoon batter into muffin tin. Lightly flatten the tops of biscuits using fingers dipped in milk.

Bake for 22 - 25 minutes or until golden brown. Serve warm or cool.

Holy Saturday...
Will be spent baking our traditional Lamb Cake, just with GF Betty Crocker helping out.

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Passion Pita Pizzas

The following post was submitted by Lori from Busy with Blessings, sharing the "Passion Pita Pizzas" she created with her children last year on Good Friday. Thank you Lori!

First we took a pita and discussed how the stripes remind us of Our Lord's scourged body and that by His stripes we are healed. We are also thankful that He gives His body to us in the Holy Eucharist to strengthen us along our journey.

We brushed the pita bread with olive oil for He was arrested in the Garden of Olives. (I bake these at 425 for about 5-8 min to get them crispy.)

Next we spread the pizza sauce to represent the blood He shed for us and for all so that sins may be forgiven.

The white cheese and mushrooms were added to represent purity from sin.

We added green bellpepper in the shape of a cross to represent life.

Black Olives were added for His 5 Wounds.

Onions were added last to represent tears shed.

I sprinkled a little more cheese on the top and baked them for about 10 min., keeping an eye on them so they didn't burn.  They are very symbolic and yummy!

Lord by Your Cross and Resurrection You have set us free, You are The Savior of the World!

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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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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

Good Friday Meal – Tomato Bisque

  It is a family tradition in my home to serve tomato soup on Good Friday.  This tradition was started by Sweetie’s Godfamily.  The children and nursing or pregnant mom gets a grilled cheese to go with their soup. 

Sweetie has named the tomato soup, Christ’s Blood.  I love that my GFG are always finding meaning in everything around them.

Good Friday (also called "Great Friday" or "Holy Friday") is the most somber day of the entire year. A silence pervades, socializing is kept to a minimum, things are done quietly; it is a day of mourning; it is a funeral. The Temple of the Body of Christ is destroyed, capping the the penitential seasons begun on Septuagesima Sunday and becoming more intense throughout Lent. Traditional Catholics wear black, cover their mirrors, extinguish candles and any lamps burning before icons, keep amusements and distractions down, and go about the day in great solemnity. ~ Fisheaters

~~~

I’m sorry that this post is last minute.  My family has been a bit under the weather. 

The recipe below will make a bisque almost identical to that found at Safeway, yummy.  Some may question it’s appropriateness for a Lenten Meal, it’s that tasty.  I do!  However, it’s the only meal we’ll eat on Good Friday.

I triple the recipe below to feed my family, 2 adults and 4 kids.  It yields lots of leftovers but once the soup is gone, it’s gone since I’ll only make it once a year. 

This soup is good hot or cold.

~~~

   Cut squash.  Sauté onions and garlic in butter or oil over medium-low heat until soft and golden.  Do not brown. Add tomatoes, tomato paste,  stock, butternut squash, salt, pepper, basil and thyme. Bring to a boil, then reduce heat.

Partially cover and simmer for about 30-35 minutes, or until squash is fork-tender. 

Puree the soup with an emersion blender. Stir in cream.  Add some Tabasco sauce for a little kick. Heat the soup just to a boil, then serve.  Garnish with parmesan cheese.

I generally don’t follow this recipe (or any other recipe) to a T.  I included my variations in red. 

 

Recipe: Good Friday – Tomato Bisque

Prep Time: 15 Minutes  |  Cook Time: 30-35 Minutes  |  Difficulty: Easy  |  Servings: 6

 

INGREDIENTS:

• 2 tablespoons butter or extra-virgin olive oil (I use this Olive Oil (from Carmen’s Godfamily.)  My fav is A².)
• 1 onion, chopped (Don’t worry about chopping it small for the kids.  It’s all going to be blended.)
• 3 cloves garlic, minced (I use the minced garlic that comes in the jar.  I buy it from Costco and it lasts me all year long.)
• 1 (28-ounce) can whole tomatoes, with liquid (Canned tomatoes with Italian seasoning for added flavor.)
• 1/4-1/2 cup roasted garlic tomato paste (Add garlic powder to reg paste.)
• 2 cups vegetable or organic chicken stock (Any stock will do.  But theses two are the healthiest choices.)
• 2-2 1/2 cups butternut squash, peeled and diced (Directions are below.)
• Salt and ground pepper to taste
• 2 tablespoons fresh basil, chopped (Dried Italian seasoning to taste, in place of basil and thyme.)
• 1/2 teaspoon dried thyme
• 1 to 1 1/4 cups nonfat half-and-half or nonfat yogurt (Once again, this is the healthy version.  I tend to go for taste, heavy cream.)
• Several dashes of Tabasco or other hot sauce.  (My kids don’t care for spicy so I divide the soup at the end and add hot sauce to half.)
• Parmesan cheese to garnish (cheese is not optional in my home.)

PREPARATION INSTRUCTIONS:

Cut squash.  This can be a toughie.  Be sure to use a sharp knife.  Cut in half, the shorter way.  Scoop out the seeds and fibers just as you would a pumpkin.  Peel the skin with a vegetable peeler.

Sauté onions and garlic in butter or oil over medium-low heat until soft and golden.  Do not brown.

Add tomatoes, tomato paste,  stock, butternut squash, salt, pepper, basil and thyme.

Bring to a boil, then reduce heat.

Partially cover and simmer for about 30-35 minutes, or until squash is fork-tender.

Puree the soup with an emersion blender (You could use a standard blender, then pour back into the saucepan.)

Stir in nonfat half and half or yogurt.

Add some Tabasco sauce for a little kick.

Heat the soup just to a boil, then serve.

Garnish with parmesan cheese.

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Chocolate Crown of Thorns

Speaking of recipes using melted chocolate, this creative and easy project is another idea for Holy Week - possibly Good Friday. The following recipe was submitted by Evann Duplantier, from Homeschool Goodies: Resources for Catholic Homeschoolers and the St. Joseph Altar site. Thank you Evann!

A favorite lenten tradition in our home is the chocolate Crown of Thorns. We usually make one or two for our St. Joseph Altar and then save one for placement on top of our Easter cake.

Here's what you will need:

a bag of pretzel sticks
chocolate to melt (your choice)
wax paper

You can melt your chocolate on the stove top or in the microwave. We tend to use the microwave. Simply throw a handful of pretzel sticks into your melted chocolate, and mix. Remove the chocolate covered sticks one at a time before they start to harden and start building your crown on a piece of wax paper. Place the pretzel sticks at hard angles to get the thorny look. We usually make our about 6 to 7 inches in diameter.. Be sure to coat the pretzel sticks well with chocolate and you’ll end up with a solid and sturdy crown.

Use your chocolate crown of thorns to adorn an Easter cake. Or, fill it with candy eggs on Sunday, transforming your Lenten crown into a Easter bird’s nest. This project is fun for all ages, but I will warn you it is also very messy! 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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Hot Cross Buns (Bread-maker Recipe)

There is already a recipe for Hot Cross Buns in the archives, in addition to a great post on the History of Hot Cross Buns, but since I tried a new recipe this year I thought I would share it with you all.

It has been a busy week, since a number of my children have been sick with a stomach bug, and I wanted to try and save a little time by making this years Hot Cross Buns in my bread-maker.

I ended up modifying a recipe I found at All Recipes.  I also topped the buns with flour-and-water dough crosses, as suggested by Joanna Bogle (this is the way my Grandmother always made her Hot Cross Buns!) and I am very pleased with the results.   Here is the recipe:

Hot Cross Buns

Ingredients:

3/4 cup warm milk (110 degrees F)
3 tablespoons butter
1/4 cup white sugar
1/2 teaspoon salt
1 egg
1 egg white
3 cups all-purpose flour
1 tablespoon active dry yeast
3/4 cup dried currants or raisins
1 teaspoon ground cinnamon

1 egg yolk
2 tablespoons water

For the crosses: 1 oz. flour, a little cold water  (I also added about 1/2 Tbsp of Sugar)

Directions:

Put warm milk, butter, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.  When 5 minutes of kneading are left, add currants and cinnamon.

Leave in machine till double.

Punch down on floured surface, cover, and let rest 10 minutes.

Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.

Mix egg yolk and 2 tablespoons water. Brush on balls.

Make the crosses for the buns: mix flour and water in a bowl to form a pastry. Roll out dough and cut into thin strips. Place these across the buns to form crosses.

Bake at 375 degrees F for 20 minutes. Remove from pan immediately and cool on wire rack.

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