Saint Benedict Farmhouse Ale

Happy Feast of St. Benedict! 🍻 

"In the ordinary form of the Roman rite, the feast of St. Benedict of Nusia is today, the date on which his relics are believed to have been translated to Fleury Abbey in St. Benoît-sur-Loire in France. In the traditional or extraordinary form of the Roman rite, his feast day is March 21, the day of his heavenly birthday. We don't blame you for wanting to celebrate the founder of Western monasticism twice in one year. After all, given all the drinks the Benedictines developed, you'll need far more than one sitting to appreciate them." - Drinking with the Saints

While we were in Oregon this past weekend, for my little sister's wedding, we were able to stop back by Benedictine Brewery to purchase a couple more glasses and some more of their great beer. Unfortunately our options were pretty limited following the 4th of July rush!

SAINT BENEDICT
Farmhouse Ale

A session ale in the farmhouse tradition, this beer gets its name because it was first brewed on March 21 and first served on July 11, the two annual feasts of St. Benedict. Bears the fresh aroma of yeast. Complex flavor for a lighter beer, with a slightly tart and peppery finish. Stands well as a cold beverage on a summer day. ABV about 4.7%.

This will be perfect to go along with the Benedictine Pizza found in the archives!

You can browse through all the different beers they have available at Benedictine Brewery here.

Saint Benedict, Ora Pro Nobis!

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Keys of Heaven Candies

Today is a historic day in the Catholic Church as two popes are canonized.  You can find a number of recipes to commemorate these new saints in the archives including Papal Polenta, Kremówka Papieska (Papal Cream Cake), and John Paul II Sugar Cookies.  I just finished making some "Keys of Heaven" candies for my children using this Key Mold and Yellow Candy Melts.

St. John XXIII and St. John Paul II, Ora Pro Nobis!

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On the Anniversary of Summorum Pontificum

Deo Gratias.  ~  Thanks be to God. 

Today is the feast of the Exaltation of the Holy Cross and the 6th anniversary of Summorum Pontificum going into effect.  Father Z suggests that we all "say a prayer for Benedict XVI and thank God for this important gift to the people of God."  He also suggests that we "find some way to celebrate on this beautiful feast day and anniversary. We have a lot to be thankful for, both in the way of the Holy Cross and in how we renew the Sacrifice of the Cross during celebrations of Mass with the traditional Roman Rite."  So, I baked a cake and decorated it with "Deo gratias." at the suggestion of my husband.  After dinner we plan to share a beautiful and inspiring out-of-print book with our children and celebrate this feast and anniversary with cake!

Deo Gratias Chant Cake

1 - 13x9 Cake

White Frosting

1 Hershey's Chocolate Bar - cut into squares

Black Decorating Candy 

(optional...additional frosting probably would have worked better)

Red Sparkle Gel

Black Sparkle Gel

 

Frost, decorate, and enjoy! 

Almighty God and Father, Who have revealed Yourself through Your Eternal Word, and have blessed Your Church with Pope Benedict XVI, our teacher in both faith and reason; receive our prayers of thanksgiving for his witness to the beauty of truth, for his example of hopefulness, for his humble service of Christ's Bride. Grant him, in his time of retirement, the reward of study and prayer as he continues to seek, find, and love you in truth. We ask this through Christ our Lord. 

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Our Lady of Lourdes Gluten-Free Treat

Today is the traditional feast of St. Bernadette Soubirous, saint of Lourdes and Pope Emeritus Benedict XVI's 86th birthday!  I thought it would be the perfect time to share the beautiful gluten-free treat submitted by Summer, which she made for her children earlier this year on the feast of Our Lady of Lourdes and the day on which Pope Benedict announced his resignation.   Thank you Summer! 

I woke up Monday morning [February 11, 2013] to the news that Pope Benedict had resigned from the papacy. After I cried, remembered to pray, and gathered up my little ones to tell them the news, I had to ready everyone for a party. As it was the feast day of Our Lady of Lourdes and I needed a gluten free treat to help keep my kids away from the other tasty pastries, I made the grotto. This time, however, I used popcorn because that is what was in the cupboard. Elizabeth Foss inspired me with her popcorn snowballs. Let me tell you, big and little ones demolished this treat. The three-year-olds just stood around taking little bits like Hansel and Gretal. It's truly delicious and easier to mold than rice crispies! We will definitely make this version in the future.

RECIPE

• 3/4 Cup of Popcorn
• 2 TBS of Coconut Oil
• 1 Stick of Butter
• 1 Bag of Marshmallows
• 1/4 t of Salt

I pop the corn on the stove in the pot. If you let the pot heat first, without the oil, there will be far less smoking and time spent shaking the thing. Also, coconut oil can take much higher temperatures and is delicious. Throw a couple of corn kernels in to see if they pop right away, if so, toss the rest in, put the lid on, and shake until the popping sounds slow way down. Transfer to another bowl.

In the same pot (I don't like to do dishes) melt the butter, toss in the salt, then melt the marshmallows. You know how to do this, right? Stir all that popcorn back in until it is well coated. Using well greased hands, mold warm yummy goodness into your grotto. Really press everything together. Try not to eat too much during this step! I used a jar to prop up the roof until it cooled.

Add a little statue of Mary and a decoration or two. Easy!

You can find grottos made from Cocoa Pebbles, Fruity Pebbles, and Rice Krispy Treats in addition to other ideas for Our Lady of Lourdes and St. Bernadette in the archives.  

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St. Peter's Keys (Key Shaped Pretzels)

My family is currently studying The Primacy of Peter with a Papal Unit Study and Lap Book as we say goodbye to our dear Holy Father, Pope Benedict, and prepare to welcome our next Pope!  

Over the past few days we have been focusing on St. Peter, The First Pope.   Tomorrow we will move on to Pope Benedict and other popes from the past, before moving on to learn more about the Hierarchy of the Catholic Church, the Papal Elections, and more!   You can find all the details over on my other blog, Shower of Roses.  

This afternoon for a fun, but still Lenten approved (since we gave up sweets), treat we made St. Peter's Keys out of pretzel dough, inspired by Lacy's Edible Papal Flag.   My children always enjoy creating various traditional symbolic shapes out of bread dough for the feast of St. Joseph, so I knew this would be a hit!

St. Peter's Keys

Ingredients:

• 1 1/2 cups warm water
• 1 package yeast
• 1 tablespoon sugar
• 1 tablespoon salt
• 4 cups flour
• 1 egg (optional)

Directions:

Dissolve the yeast in warm water.  Add the sugar and salt.  Mix in the flour and knead until the dough is smooth.  

Let the children shape the dough into key shapes and place on baking sheet.  

Brush the dough with a beaten egg for a golden finish. 

Bake in a preheated oven at 425˚F for 15 minutes.

Let the children color pictures of our first Pope and Pope Benedict XVI while they enjoy their pretzels and listen to a few chapters about the life of St. Peter, The Man Who Never Died! 

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German Pancake for the Pope

This post was written by past Catholic Cuisine contributor Amy.

Saturday, April 16th, is Pope Benedict XVI's birthday!  So in order to fully appreciate our German pontiff's special day we are going all German.  Other than Brats for dinner we are going to have a German pancake for breakfast!

I adapted this from a recipe I found at Food Network a gazillion years ago.  I, of course, double it too since there are so many of us.

German Pancake

• 4 eggs
• 1/2 teaspoon salt
• 3 Tablespoons maple syrup ( you can also use sugar, but since we have someone who gave up refined sugar for Lent this works!)
• 1 cup milk
• 1 Tablespoon vanilla extract
• 2 Tablespoons butter
• 1 cup of unbleached all purpose flour
• 2 teaspoons shortening
• Powdered sugar (optional)

Preheat the oven to 425 degrees F.  Place cast iron skillet in oven while preheating.

In a saucepan or in the microwave warm milk with butter over medium heat till butter melts (or almost, don't let the milk boil!).  Whisk together eggs, salt, syrup, warm milk, melted butter and vanilla.  Sift flour over wet mixture and whisk till smooth.

Remove cast iron from oven and place shortening in pan.  Using a brush cover all the sides and bottom with the shortening as it melts.  Pour in batter and bake for about 12 minutes.

Lower the heat to 350 degrees F and continue to bake till nice and golden brown, about 10 to 15 more minutes.

There it is in the oven, poofing away

When you take out of the oven run a knife along the edge of skillet and serve immediately.

You can serve it with fresh fruit syrup, jam or jelly, or maple syrup.  If desired shift powered sugar over the top!

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Holy Father Bavarian Birthday Dessert

Bavarian Sponge Cake

This sponge cake combines the Feast of St. Bernadette of Lourdes and the birthday of our Holy Father, Pope Benedict XVI, who was born in Bavaria.

Ingredients:

Bavarian Sponge Cake 

(Found in Grocery Produce Department)

Spread with Greek Honey Yogurt

Add fresh blueberries in honor of Our Lady and St. Bernadette, whose Feast is also celebrated on April 16th.

Garnish with whipped cream around the edges.

Birthday Blessings, Dear Holy Father!

Almighty and everlasting God, have mercy upon Thy servant, Benedict, our Supreme Pontiff, and direct him, according to Thy loving-kindness, in the way of eternal salvation; that, of thy gift, he may ever desire that which is pleasing unto thee and may accomplish it with all his might. Through Christ Our Lord. Amen (Roman Ritual).

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Cupcake Toppers for Pope Benedict's 84th Birthday!

Lara from Canada just submitted an updated version of last year's Cupcake Toppers for Pope Benedict XVI.    Thank you Lara!

You can print or download them over at Scribd. 

Our Holy Father will be celebrating his 84th birthday on April 16th!

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Cupcake Toppers for Pope Benedict XVI

Last year, in honor of our beloved Holy Father's Birthday, I made my children Pope Benedict's Coat of Arms Cupcakes.

Expanding on this idea, Catholic Cuisine reader Lara from Canada created some cute little cupcake toppers using the Coat of Arms to share with you all!   Thank you Lara!

UPDATE:  You can print the updated Cupcake Toppers for Pope Benedict's 84th Birthday here. 


You can find other recipes for celebrating Pope Benedict's Birthday here.

Lord Jesus Christ, You willed to build your Church on Peter the Rock and the Popes who have succeeded him through the ages. Pour forth your grace on our Holy Father, that he may be a living sign and an indefatigable promoter of the unity of the Church.

Help him to proclaim your message to all people and to listen to the message that comes to him from the consensus of all its members and from the world that You made. Make him serve others after your example and in accord with his traditional title: "Servant of the servants of God."

Unite us closely to him and make us docile to his teachings. Amen.

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Other uses for those St. Nicholas Cookie Cutters!

Do any of you happen to have the St. Nicholas Cookie Cutters?   I purchased a set last year and wanted to take a second to point out how well they work for various other feast days as well!

For the St. Patrick Cookies pictured above, we used our favorite sugar cookie recipe, the "Small Nick" cookie cutter (as well as Wilton's Shamrock), painted them with a thin green icing (plus sprinkles on the shamrocks), and piped on chocolate decorating icing for his miter and staff.   Didn't they turn out cute?! 

Basically the St. Nicholas cookie cutters could be used to represent any Pope or Bishop! 

Using the same recipe linked above we have also made cookies, in honor of Pope Benedict XVI, using the "Austrian I" cookie cutter, a Dove/Bird Cookie Cutter, and a cat cookie cutter to go along with the great picture books:  Joseph and Chico: The Life of Pope Benedict XVI as Told By a Cat and Max and Benedict: A Bird's Eye View of the Pope's Daily Life.  These would be great to make on his birthday, which is coming up next month on April 16th.

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Pope Benedict's Coat of Arms Cupcakes

Early this afternoon, I was trying to think of an easy treat to make my children today in honor of our beloved Holy Father's birthday. At first I thought I'd make something along the lines of Margaret's "Popecakes," but then I thought how easy it would be just to print out his Coat of Arms and make cupcake picks!

Ideally I would have liked to bake either White or Red Velvet Cupcakes, but I was sticking to what I had in the cupboard, so Chocolate Fudge it was.

For the frosting I made a Cream Cheese frosting (1 pkg cream cheese, 1/4 cup softened butter, 1 cup of powdered sugar, and 1/2 tsp of vanilla) and added some yellow food coloring to make it "gold."

I used this image (re-sized to 1 3/4") and printed 12 per page leaving room to fold the paper over the toothpick and glue together. I then trimmed the edges.

They were very simple to make, and despite not having white or red cake mix, I thought they turned out pretty cute!

Happy Birthday, Holy Father!!

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Zucchetto Cakes

This dessert to celebrate our dear Holy Father's birthday was really a happy accident that I just had to share! I wanted to steal Margaret's idea but I didn't have a muffin pan so I used one similar to this one to bake our German chocolate mini cakes in. We filled them with an easy (not necessarily authentic) Bavarian cream and poured a can of vanilla frosting on top. We are saving them to have after our brats (thanks Amy Caroline!) Happy Birthday, Papa! Pin It

Popecakes

If your looking for a dessert to go with those Brats, don't miss Margaret's recipe for Popecakes!

It may be a bit late to make these today, especially for those of you on the East coast, but these would really be perfect anytime this week as we celebrate our dear Holy Father's visit to the United States! Pin It

Birthday Dinner for Papa Ben!

This post was written by past Catholic Cuisine contributor Amy. 

Now that you have had your French breakfast in honor of Saint Bernadette, what for dinner? Well today is our beloved Holy Father, Pope Benedict XVI’s 81st birthday. In honor of our Papa’s birthday how about a German dinner?

I am not going to give you any fancy recipes, because I tend to stick to the experts when it comes to foreign cooking. We were blessed to live in Germany for a few years and I learned from my sojourn there all about the Brat.

Bratwurst is a wonderful German sausage. I highly recommend getting them from a proper German butcher, if you are lucky enough to have one locally. If not, you must go with whatever you can find at the supermarket.

Brats are not like hot dogs. You don’t just pop them in the microwave for thirty seconds and voila, you have a meal. Now, Brats require some love and attention.

You must first boil some water. If you want to go all out you will boil them in beer! If you really really want to go all out you get German beer. But in honor of our German Pope coming to America, I am using Bud. You can do a mix of beer and water, which is my recommendation. You want more water than beer.

Now put your water and beer on the stove in a large pot. When it starts to boil (quick, because you do not want to know what happens to beer when it boils for any length of time, it is not pretty) take it off the heat, pop your Brats in there and cover for 20 minutes.

While this is happening heat up your griddle, nice and hot. You can also do this on the stove, but I like the even heat of a griddle. You could also barbeque, but that is so American… and also you will more likely burst the skin and burn your beloved sausage.

Butter.

Butter is very important. Do not spray with Pam. This is not healthy eating, so don’t pretend it is. Butter your griddle, till it is nice and shiny. Place Brats on the griddle. Once browned turn and brown the other side at well. Make sure there is enough butter to make the browning nice and lovely.

Ahhhhh....

I would highly recommend serving these on homemade bread, but you can get some crusty rolls from the supermarket and serve your Brats on that.

Now, this is another matter of contention. Where I lived in Germany (northern Bavaria) all you put on your Brat was spicy mustard. That is it. When we returned to the states however some people threw a little shindig for us and made Brats and served them with sauerkraut too. Which is divine. If you have to have ketchup… well, just don’t. Shame on you for even suggesting it.

There you go an authentic German Brat!

Happy Birthday, Our Beloved Pope!

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