Baileys Cream Puffs - St. Paddy & St. Joe Combo Treat

The feasts of St. Patrick and St. Joseph share a week in mid-March. Since they are just days apart how about a treat that combines elements of cultural symbolism of each. The cream puff - an Italian pastry sfingi, is a typical St. Joseph treat. But this variation on the traditional cream puff gets an extra kick from the addition of Baileys Irish Cream, a tribute the land of St. Patrick.

Baileys Cream Puffs

Ingredients:

Pastry puffs

3/4 cup water

6 Tbsp butter

1 Tbsp granulated sugar

1 cup flour

3 eggs

1 egg for egg wash

Baileys cream filling

1 cup heavy whipping cream

2 Tbsp Baileys Irish cream

1 Tbsp  granulated sugar

Chocolate

1/3 cup hot fudge topping

1 Tbsp Baileys Irish cream

Instructions:

Preheat oven to 425 degrees and line a large baking sheet with parchment paper.

Pastry

Combine butter, sugar, and water in medium sauce pan over medium heat. Bring it to boil, while stirring slowly, and take off heat. Add flour and stir until all combined and coming off the walls of the pan easily.  Whisk in eggs, one at a time, making sure that each egg is mixed into the batter before adding another.  Transfer batter into a piping bag and pipe little round mounts, about 1 ½ inches in diameter.  For egg wash, beat 1 egg in a separate little mixing bowl and brush pastries with egg wash before baking.  Bake pastries at 425 for 12-15 minutes then lower the heat to 350 and bake for another 10 minutes, until golden brown. Let pastries cool completely before adding the filling.

Baileys cream filling

Add the cold heavy whipping cream into the cold mixing bowl. Starting at low speed, start whisking, gradually raise to speed to high. Slowly pour in the sugar and then Baileys. Beat until stiff peaks appear (don't walk away far). Keep in the refrigerator until ready to use. Transfer whipped cream into a piping bag. Cut cooled pastries in the middle and fill them with whipped cream.

Chocolate

Heat up hot fudge topping and whisk it with Bailey's until completely combined. Cool before using so it doesn't melt the whipped cream.  Once cooled, drizzle filled cream puffs with chocolate sauce.

St. Patrick, Pray for us.
St. Joseph, Pray for us. 

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Epiphany Breakfast Cinnamon Toaster Pastry Stars

On Epiphany we recall the wise men that traveled from the East to seek the baby Jesus, following the star. It is a feast of manifestation, and the light of Christ shining forth. Star shaped foods can be a fun way to commemorate the feast of the Epiphany. These homemade toaster pastries are a breakfast option that incorporates both the star shape and some spices that represent the lands from which they journeyed.

Cinnamon Toaster Pastry Stars

Ingredients
1 cup cold, unsalted butter
2 1/4 cups flour
2 teaspoons apple cider vinegar
1/2 teaspoon salt

1 egg, beaten with 1 tablespoon water
6 tablespoons filling (jam, cinnamon sugar mixture, etc.)

Directions
Cut butter into 1/2 inch squares and combine with flour.  Coat the butter in flour. Combine 1/3 cup water, vinegar, and salt. Dissolve salt. Put both in freezer for 10 minutes. Blend the butter and flour mixture in mixing bowl on low speed until it is a crumbly texture. While still on low, slowly pour the liquid mixture into the bowl. When it comes together into a ball, stop mixer. Turn dough out onto the counter. Cut into two parts, wrap in wax paper, form a disk. Refrigerate for at least 2 hours (up to 3 days).

Preheat oven to 375 degrees. Line baking sheet with parchment paper.

Roll one disk of pie pastry on a lightly floured surface. Use a large star cookie cutter to cut out multiple star shapes. Lay each star on the prepared baking sheet. With a pastry brush, paint each star with the beaten egg.  Scoop a spoonful of filling onto center of each star.  To represent the spices associated with the East - where the wise men came from - I made a cinnamon, clove, and ginger sugar mixture with 2 T. melted butter (1/2 cup sugar, 2 T. cinnamon and a pinch of both cloves and ginger).

Roll out the second disk of pie pastry and repeat steps to cut out additional stars. Lay these stars over the ones already on baking sheet. Seal edges by pressing a fork around the perimeter of each star.

Use pastry brush to paint the tops of each pastry with egg wash and poke top layer through with fork.

Bake for 20 minutes, or until golden brown.  [Optional: frost or dust with powdered sugar after cooling.]

We have made these before as traditional rectangular toaster pastries. The recipe makes 6 traditional pastries or 12 stars. [Adapted from The Homemade Pantry cookbook by Alana Chernila]

St. Thomas Aquinas feast day is later this month, and he is often pictured with a star as well. Something to keep in mind for another cold January toasty breakfast idea. Pin It

Blackberry Tartlets For Michaelmas

According to an old legend, when St. Michael cast Lucifer out of heaven, the Devil fell on a blackberry bush and cursed and spat on the blackberries thereby rendering them sour after September 29.  Consequently, people would eat blackberries on Michaelmas but not after. Catholic Cuisine has offered a variety of blackberry inspired ideas over the years for St. Michael's day. This is a simple to make, bite-size appetizer or snack that would add the blackberry theme to a Archangel/St. Michael feast day.

Blackberry Tartlets

Ingredients

1 sheet pastry puff, thawed 

1 (8 ounce) package of brie, rind removed

blackberry jam (or puree)

blackberries

Directions

• Preheat oven to 400 degrees
• Thaw pastry puff as per directions.
• Cut pastry puff sheet into 20 equal squares (I rolled out the sheet with a rolling pin so that it would be slightly larger before cutting)
• Spray a mini muffin tin with cooking spray. Press each square of the pastry dough into the bottom of each muffin tin. Be sure to press the crust all the way up the sides.
• Place a small chunk of brie in each tin.
• Bake for 10 minutes.
• If puffs have risen too much push down gently with spoon to form indent. 
• Let the pastries cool for a few minutes, then remove from the pan and let cool completely. Add a small spoonful of blackberry jam (or puree) and top with a fresh blackberry.

St. Michael and all the Archangels, Pray for us!

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Bohemian Kolaches for St. John Neumann

John Nepomucene Neumann was born on March 28, 1811, in the village of Prachatitz in Bohemia  which is now the Czech Republic. John, who had always been interested in being a missionary to America and came to the United States at age 25 and was ordained a priest in 1836.  He served the Niagara frontier for several years. He joined the Redemptorists and professed vows in 1842 and was the first Redemptorist to be professed in the United States.

Fr. John Neumann became a naturalized citizen of the United States in 1848.  His ability to speak seven languages, German, Czech, English, French, Italian, Spanish and Gaelic helped him to serve his people. In 1852, he was appointed the 4^th Bishop of Philadelphia. His first concern was always the immigrant children. He gave first priority to establishing schools and is credited with setting up the first system of diocesan parochial schools in the United States.  Also during Neumann's administration, new parish churches were completed at the rate of approximately one per month.

Bishop Neumann collapsed and died January 5, 1860.   On June 19, 1977, John Nepomucene Neumann became America's third Roman Catholic saint, and the first American male saint.

His feast day is January 5 and he is the patron of sick children and immigrants.  [Biography]

To remember St. John Neumann on his feast day, a beloved Bohemian pastry, kolaches, make a great treat. A kolache is a sweetened yeast pastry filled with a fruit, cream cheese, or a poppy seed filling. There are probably about as many variations as there are Czech grandmas.  There are many different shapes, sizes and fillings.  From rounds to folded pockets, hand sized to pie-sized, sweet to savory. Some raised, some not. Most seem to agree that the name “kolache” (or kolach, kolace, kolacky) comes from the Czech word for “cookie”.  So I tried my hand at one variation in honor of the Bohemian to American saint, St. John Neumann. 

Kolaches

Ingredients:
2 packages active dry yeast
½ cup sugar, divided
2 cups warm milk (110° to 115°)
5 ½ to 6 ½ cups flour
2 eggs
1 teaspoon salt
¼ cup butter, softened
2 cups canned prune, poppy seed, cherry or lemon filling
1 egg white, beaten

Directions:

In a small bowl, dissolve yeast and 1 tablespoon sugar in warm milk; let stand 10 minutes. In large bowl, combine 2 cups flour, remaining sugar, eggs beaten, salt, butter and yeast/milk mixture. Mix until smooth. Add enough remaining flour to make a stiff dough.

Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Add additional flour, if necessary. Place dough in greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled in bulk, about 1 hour.

Roll the dough into balls.  Place balls on pan lined with parchment paper and brush balls with melted oil. Let rise until dough is light (double height).  

Firmly press indentation in center and fill each roll with a heaping tablespoon of filling. Here is a link to recipes for several different fillings.

Brush dough with egg white. Bake at 350° for 10-15 minutes or until rolls are light golden brown. Yield: about 28 rolls.

PRAYER FOR INTERCESSION OF ST. JOHN NEUMANN

O Saint John Neumann, your ardent desire of bringing all souls to Christ impelled you to leave home and country; teach us to live worthily in the spirit of our Baptism which makes us all children of the one Heavenly Father and brothers and sisters of Jesus Christ, the first-born of the family of God.

Obtain for us that complete dedication in the service of the needy, the weak, the afflicted and the abandoned which so characterized your life. Help us to walk perseveringly in the difficult and, at times, painful paths of duty, strengthened by the Body and Blood of our Redeemer and under the watchful protection of Mary our Mother.

May death still find us on the sure road to our Father's House with the light of living Faith in our hearts. Amen.

[Edited to add: This is also an idea for celebration of Servant of God Fr. Emil Kapaun, whose remains have been identified and returned to Kansas 70 years after his death as a POW in Korea. Fr. Kapaun was a son of Czech/Bohemian immigrants as well. Sept. 27, 2021]

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Jésuites - French Almond Cream Pastries

Celebrating the Jesuits with the French almond cream pastries called Jésuites.

Jésuites are so called because of their triangular shape that resembles the hat worn historically by members of the Society of Jesus (Jesuits). This week we celebrate the feast day of the founder of the Jesuits, St. Ignatius Loyola (July 31). Particularly with our current pope who is also a Jesuit (the first such pope in history) it is a great time to pay tribute to the Jesuits and enjoy a delicious French pastry as well.

How to make Jésuites:

Pastry

Any frozen puffed pastry (Pepperidge Farm and Dufour are the brands most commonly found in US grocers)

Let pastry sit out for 40 minutes to thaw enough to work with. Line a baking sheet with parchment paper.

Frangipane (almond cream)

Frangipane (pronounced FRAN-juh-pan), also called almond cream, is a classic filling for French puff pastry treats.

¼ C. butter, softened

¼ C. sugar

¼ C. ground almonds

1 egg (+ 2 egg yolks if you want it creamier)

a few drops almond extract (or vanilla extract, or rum, or amaretto)

Cream butter and sugar, add almond powder. Whisk well until light. Then beat in egg (and extra yolks if desired for creaminess). Add a few drops of extract. Refrigerate until needed. 

Combining cream & pastry

Peel layers of puff pastry apart.  Cut away the edges of the pastry to make a circle. The circle should be about 10" across so may need to be rolled out more if not large enough.  Cut into quarters then each quarter in half again.

Dip a pastry brush in water and moisten the tops of two pastry triangles.

Pile on the frangipane in the middle of one pastry triangle - add about 1/4 cup (leave edges bare).

Carefully place the other triangle, wet side down on top of the one with filling. Trim away any dough that overlaps. Transfer to baking sheet. Press around edges to seal.

Topping

1 egg white

2 T. powdered sugar

Slivered almonds

Whisk together egg white and powdered sugar. Brush on top of each pastry. Sprinkle slivered almonds on top.

Bake the Jésuites at 400 degrees for 8 minutes, then lower oven temperature to 325 and bake for 8-10 minutes, until the pastries are golden brown and puffy. After removing from oven dust with powdered sugar if desired. 

This is a symbolic addition to the feast days of any of the Jesuit saints - and there are a lot! A few are listed in the "filed under" section.

Ad Majorem Dei Gloriam

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Podkovy :: St. Stephen's Horseshoes

St. Stephen from Saints: Lives and Illuminations and Stephen's Feast

On December 26th we celebrate the feast of St. Stephen, the first Christmas Martyr!  In honor of St. Stephen's patronage over horses, special breads filled with chopped nuts and sugar and shaped in the form of horseshoes are traditionally baked on this day in Poland and other Slavic countries.  The following recipe for Podkovy (St. Stephen's Horseshoes) is adapted from Cooking with the Saints.

Podkovy (St. Stephen's Horseshoes)

Dough Ingredients

• 1 tablespoon dry yeast
• 1/2 cup milk, lukewarm
• 3 eggs, small
• 1 cup sour cream
• 2 teaspoons lemon juice
• 2 tablespoons lemon rind, grated
• 1 cup butter
• 5 cups flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1/2 cup shortening

Filling Ingredients

• 1 /2 cups walnuts, finely chopped
• 3/4 cup brown sugar
• 1 egg
• 1/2 teaspoon vanilla
• grated rind of 1 orange
• grated rind of 1 lemon

Directions

Dissolve yeast in the lukewarm milk and let stand for 10 minutes.

In a large mixing bowl, beat the eggs until light and fluffy.  Stir in the sour cream, yeast mixture, lemon juice and rind.

In another mixing bowl, combine the flour, sugar, and salt.  Cut the cold butter into small pieces.  Using either a pastry blender, two knives, or your hands, work the butter and shortening into the flour mixture until it resembles coarse bread crumbs.

Add the flour mixture to the moist ingredients and beat well.  You may need to add more flour, just enough to make a fairly soft and non-sticky dough, depending on the size of the eggs.

Knead dough briefly. Wrap in plastic wrap and chill for 1 hour.

While the dough is chilling prepare the filling.  Chop the nuts finely.  (We used walnuts, but hazelnuts or almonds would work great too!) Combine the brown sugar, egg, vanilla and rinds, then stir in the nuts.

On a lightly floured surface, roll the dough out to about 1/8 inch thickness and cut into 4x6 inch rectangles.

Brush the rectangles with some melted butte (I actually skipped this step) and spread a thin layer of filling in the middle.  Starting on the long side, roll each rectangle and form into the shape of a horseshoe.  (Note: As you can see in my pictures above, the filling did ooze out of some of the horseshoes in my first batch.  On the following batches, I made sure the dough was pinched together to prevent this from happening again.)

Place on a lightly greased baking sheet.  Bake at 375˚F for about 15 minutes or until the horseshoes are nicely browned.

Dust with powdered sugar or glaze with a mixture of lemon juice and powdered sugar if desired.

St. Stephen, Pray for us! 

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Heavenly Garden Apple Rose Pastries

My girls and I enjoyed baking Apple Roses in preparation for the feast of St. Thérèse!  There are many variations of Apple Roses that can be found online, including pies, tarts, cakes and more, but we decided to use the puff pastry sheet we had in the freezer to make the following Apple Rose Pastries.  Happy Feast of St. Thérèse! 

Heavenly Garden Apple Rose Pastries

adapted from here and here

Ingredients:

• 1 Puff Pastry Sheet 
• 3 Apples - I used a combination of Fuji and Pink Lady
• 5 Tablespoons Sugar
• 2 teaspoons Cinnamon
• 1 pinch Nutmeg
• 1 teaspoon Lemon Zest
• 4 cups Water
• 3 Tablespoons sugar
• 2 Tablespoons lemon juice
• Powdered Sugar for dusting (optional)
• Parchment Paper

Directions:



Wash and core the apples. Slice in very thin slices, slightly smaller than 1/8 inch.  Place the sliced apples in a saucepan along with the 4 cups water, 3 tablespoons sugar and 2 tablespoons lemon juice. Bring to a boil and let simmer for 2 minutes, or until the apple slices soften and can easily bend. 



Strain the apples and let cool in the colander.  Line a plate with paper towels and nicely arrange the apple slices so that they can dry and cool completely.

While the apples are cooling, mix the 5 tablespoons of sugar with the cinnamon, nutmeg and lemon zest.  Prepare you work surface by lightly sprinkling it with some flour (or just use a silicone mat) and unfold the sheet of puff pastry (it is easiest to work with if it is not completely thawed).  Using a pastry (or pizza) cutter, cut long strips approximately 1/2 inch wide.  Spread the cinnamon mixture over the dough and slightly press it down.

By this time your apples should be cool and almost dry.  Take a few slices and place them on the first strip of pastry dough, overlapping them so they do not fall out and will create a rose-like design (petals) once completed.  Now start rolling, making sure it is fairly tightly rolled.  Place on a baking sheet covered with parchment paper.

Repeat until you have create all of the Apple Roses.

Bake at 425˚F for 25 minutes, or until nicely golden.

Dust with powdered sugar if desired.

St. Thérèse, the little flower, please pick me a rose from the heavenly garden and send it to me with a message of love; ask God to grant me the favor I thee implore and tell Him I will love Him each day more and more. -Rose Novena

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Cherry Turnovers for the Feast of St. Mark

A few years ago Barbara posted a recipe for St. Gregory's Cherries and shared the legend of Pope Gregory the Great and his longing for cherries on St. Mark's feast day.  You can read more about the legend in her post. Since today, April 25, is the feast of St. Mark, I thought I'd share another recipe using cherries.  This is a very easy recipe to make, and perfect for any children that like to help in the kitchen.  My girls made these last month, when studying the state of Virginia, and everyone agreed that they turned out scrumptious!  

Cherry Turnovers 

recipe adapted from Macaroni Kid

Ingredients:

• 1 Package of Frozen Puff Pastry (2 sheets)
• 1 Can of Cherry Pie Filling
• 1 Egg

Directions:

Unfold the thawed puff pastry sheets and cut into 4 squares each.

Fill each square with about 2 Tbsp of the cherry pie filling.

Fold over the pastry dough and seal with fingers.

Beat egg and add a tsp of water to make egg wash, then brush top of pastry with the egg wash.

Bake at 375 until golden brown and allow pastries to cool.  Enjoy!

Be sure to check the archives for additional recipes for the today's feast of St. Mark.  And if you end up making something special, be sure to take pictures to share in this week's link up! 

O Glorious St. Mark, through the grace of God our Father, you became a great Evangelist, preaching the Good News of Christ. May you help us to know Him well so that we may faithfully live our lives as followers of Christ. Amen. 

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Frittelle di San Giuseppe (St. Joseph's Fritters)

We are in the process of putting together our family St. Joseph's Altar in honor of today's feast. You can find ideas in the archives, beginning with Jennifer's great post on Foods for St. Joseph's Altar.

One of the recipes we decided to try this year is called Frittelle di San Giuseppe, St. Joseph's Fritters.  We found the recipe in A Continual Feast: A Cookbook to Celebrate the Joys of Family and Faith Throughout the Christian Year, and I just happened to have all the random ingredients needed, including orange rind, golden raisins, and pine nuts!  (We omitted the fruit brandy.)  

I offered each of my children a sample and they have all declared them a delicious success.  They are all eagerly awaiting to eat the rest during our celebration this evening.  Here is the recipe.

Frittelle di San Giuseppe

adapted from A Continual Feast

Ingredients:

• 2 1/4 cups milk
• 1 cup raw rice
• Pinch of salt
• 1/4 teaspoon vanilla
• 1/4 cup sugar
• 2 eggs
• 1 tablespoon flour
• 1 teaspoon baking powder
• 2 tablespoons fruit brandy (optional)
• Grated rind of 1 large orange
• 3 tablespoons golden raisins
• 3 tablespoons pine nuts
• Oil for deep frying
• Confectioner's sugar

Directions:

Bring the milk to a boil in a saucepan. Add the salt, vanilla, granulated sugar, and rice. Cover the pan and simmer for about 30 minutes, until the rice is cooked and the milk has absorbed. Let the rice cool for several hours, or overnight. (The rice needs to be completely cooled before proceeding to the next step.)

Mix the rice thoroughly with the eggs, flour, baking powder, brandy, orange rind, raisins, and pine nuts.

Heat the oil to 375˚ F. for deep-fat drying. Drop 1 tablespoon of the Frittelle mixture at a time into the oil until golden brown.  You can cook a few at a time, keeping them separate.

Drain the Frittelle on paper towels.

Sprinkle with confectioners' sugar and serve hot.

Happy St. Joseph's Day! 

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Coffee & Cannolis for St. Gianna

Robina, from Motherly Loving, shares a few ideas for celebrating the feast of St. Gianna Beretta Molla on April 28th.  Thank you Robina!

"I am having friends from our parish's Mom's Group over again for Coffee & Cannolis and to pray the rosary while our children play to celebrate the Feast of St. Gianna. I used to make my own cannolis as a child, but now I have a few select places that I buy from, with my all time favorite but far away being Venieros in Manhattan (their chocolate covered cannolis pictured above).

You could also celebrate St. Gianna's Italian heritage and make an Italian meal for dinner, some kind of yummy pasta or even pizza or eat out at your favorite Italian restaurant."

Classic Cannoli

For the Filling:
2 3/4 cups (22 ounces) fresh ricotta cheese
3/4 cup confectioners' sugar
3 tablespoons mini semisweet chocolate chips
3/4 teaspoon pure vanilla extract

Other Ingredients:
3 dozen pre-made cannoli shells
4 ounces semisweet chocolate chips
1 cup mini semisweet chocolate chips
Confectioners' sugar, for dusting

Directions:

Make the filling: Line a sieve with a layer of cheesecloth, and set over a bowl. Spoon ricotta into sieve. Cover, and let drain in the refrigerator overnight.

With an electric mixer on medium speed, beat ricotta and confectioners' sugar until fluffy. Beat in chocolate chips, vanilla, zest, and lemon juice. Cover with plastic wrap, and refrigerate.

Melt chocolate in a heatproof bowl set over a pan of simmering water. Dip one end of each cannoli shell into chocolate and dip into mini chocolate chips. Let set 15 minutes on parchment paper.

Transfer filling to a pastry bag fitted with a 1/2-inch star tip. Pipe filling into one end of a shell to the center, then into other end. (*You can also just use a plastic bag and spoon it in.) Repeat with remaining shells and filling. Dust with confectioners' sugar, and serve immediately.

Prayer of Saint Gianna

God our Father we praise You and we bless you because in St Gianna Beretta Molla you have given us one who witnessed to the Gospel as a young women, as a wife, as a mother, and as a doctor. We thank you because through the gift of her life we can learn to welcome and honor every human person. You, Lord Jesus, were for Gianna a splendid example. She learned to recognize you in the beauty of nature. As she was questioning her choice of vocation she went in search of you and the best way to serve you. Through her married love she became a sign of your love for the Church and for humanity. Like you, the Good Samaritan, she cared for everyone who was sick, small or weak. Following your example, out of love she gave herself entirely, generating new life. Holy Spirit, Source of every perfection, give us wisdom, intelligence, and courage so that, following the example of Saint Gianna and through her intercession, we may know how to place ourselves at the service of each person we meet in our personal, family and professional lives, and thus grow in love and holiness.  Amen.

Saint Gianna, Pray for us!

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I Heart Donuts

This post was written by Robina, at Motherly Loving, and submitted for publication here at Catholic Cuisine. Thank you Robina, and congratulations on your precious new little one!

Here is a yummy Valentine's Day tradition of ours. Yummy, enjoy.

Heart Donuts

biscuit dough - ready to use or from scratch

small heart-shaped cookie cutter or a circle of any kind for traditional round shape

1/4 - 1/2 cup cooking oil - vegetable or canola

tongs

paper towels

cinnamon and sugar mix and/or powdered sugar

Open the biscuit can and spread all the rolls out. Then using your cutter, press out a donut hole right in the middle.

Then get your pan on medium heat with 1/4 - 1/2 cup oil. Depending on how many you make, you will need more oil. You want enough oil to cover half of the donut when cooking. Place 3-4 doughy donuts into the pan and leave until the bottom is golden brown (2-3 minutes). Don't do anything else but watch these, as they cook fast and don't want them to burn. Then turn them over and cook another minute or so.

Using tongs, place the cooked donut on paper towels to drain and cool slightly. Then get your pan on medium heat with 1/4 - 1/2 cup oil. Depending on how many you make, you will need more oil. You want enough oil to cover half of the donut when cooking. Now place the donuts on a plate and sprinkle with cinnamon and sugar or powdered sugar too. Or let cool slightly and cover with chocolate icing and Valentine's sprinkles.

Enjoy.

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