Mary's Immaculate Conception

I apologize for the fact that I am posting these recipes after the feast day (or almost after). I wanted to get pictures before I posted them. I think you'll find, however, that these dishes would be wonderful for any feast of our Blessed Mother.

When I planned my menu for the feast of Our Lady of Lourdes, I decided to prepare the roasted chicken and cauliflower, simply because of their French origins. But when I pulled the whole menu together, I realized I had the makings of a white meal. I normally try to plan my menu for each dinner with colorful foods -- a green or yellow vegetable, maybe an orange or red fruit, a white or red meat and maybe a green salad. This meal, however, was almost devoid of all color, representing our Blessed Mother's immaculate conception, which she declared to St. Bernadette at Lourdes.

I am not posting my recipe for mashed potatoes, or French bread, since I imagine you already know how to make mashed potatoes and possibly have a recipe for French bread. You can find my French bread recipe here. I didn't manage to get the cake made, mostly because there was mass clamoring in my house for chocolate chip cookies, but I often make this cake for Mary's feast days. You could also make these pretty French cookies. With their rosette appearance, they make a perfect Mary cookie.

Menu

Lemon Roasted Chicken
Roasted Cauliflower
Mashed Potatoes
French Bread
Butter Brickle Cake

Lemon-Roasted Chicken
serves 6 to 8

12 small pieces or 6 large pieces bone-in chicken
2 lemons, each cut into 8 wedges
8 garlic cloves, peeled
1 t. dried oregano
4 T. olive oil
salt and pepper

Preheat oven to 450°.
If using large pieces of chicken (breasts) cut each in half crosswise
(this allows them to cook more quickly).
Rinse and pat dry chicken pieces and place in a large bowl.
Add lemons and garlic cloves to bowl, squeezing each lemon piece slightly.
Sprinkle with oregano and drizzle with 3 T. olive oil.
Toss with salt and pepper.
Drizzle rimmed baking sheet with remaining tablespoon
olive oil and smear with your hands.
Place chicken pieces on sheet, skin side up,
arranging so pieces don't touch.
Place lemon pieces and garlic cloves
on top of chicken pieces randomly.
Roast for 35 to 40 minutes.
Test for doneness and serve when juices run clear.

Roasted Cauliflower

3 t. olive oil
1 medium onion, sliced in eighths (I cut mine like apple slices)
5 garlic cloves, peeled and halved
4 cups cauliflower florets (about 1 1/2 pounds)
1 T. water
1 T. Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 450°.
Drizzle large rimmed baking sheet with 1 t. olive oil
and smear with your hands.
Place onion, garlic, and cauliflower in a large bowl.
Drizzle with 2 t. olive oil.
Mix mustard and water and pour over vegetables.
Toss with salt and pepper.
Place on baking sheet and spread out.
Bake at 450° for 20-25 minutes or until golden brown,
stirring occasionally.
Taste and season again if needed.






Butter Brickle Cake

2 cups flour
11⁄4 cups sugar
1 T plus 1/4 t. baking powder
1 t salt
1 cup milk
1⁄2 cup shortening
11⁄2 t vanilla
3 egg whites, room temp.

Icing
1⁄4 cup butter
2 cups powdered sugar
2 T half & half
2 T hot water
1 - 1⁄2 t vanilla


Combine flour, sugar, baking powder and salt in mixing bowl.
Add milk, shortening and 1-1/2 t. vanilla.
Beat at medium speed until well blended.
Add egg whites, beat 2 minutes.
Pour batter into greased and floured 13”x9” pan.
Bake at 350 degrees for 20-25 minutes, until cake tests done with a toothpick.
Cool.

Melt butter in heavy saucepan.
Cook over low heat until butter is golden brown.
Remove from heat and add powdered sugar, half & half, water and vanilla.
Beat with a whisk for 3 minutes, or until smooth.
Spread evenly over top of cake.

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Goose with Apple Stuffing for Martinmas

On November 11th we celebrate the feast of St. Martin of Tours, also known as Martinmas!

In A Continual Feast, author Evelyn Berge Vitz tells us that "his feast, called Martinmas, became a major one in Europe, largely no doubt because it took on the character of an in-gathering festival: a thanksgiving celebration. On this day it has been traditional to eat young goose and to taste the new wine of the season. In Germany, they make a cake in a special mold, showing St. Martin on horseback. In Holland, they roast chestnuts and apples and give them to the children; In Italy, they make a Pizza di San Martino (actually a coffeecake), wit trinkets hidden inside."

The goose is actually a symbol for St. Martin himself since it is said that a honking goose revealed his hiding place, after he hid to avoid being made bishop of Tours!

If you are able to get your hands on a goose to celebrate this feast, here is a great recipe for Goose with Apple Stuffing from The German Embassy. Since I have no idea where I could find a goose, I think I may try this recipe with a chicken or turkey instead:

Goose with Apple Stuffing
(Martinsgans mit Apfelfüllung)

1 ready-to-cook goose (8 to 10 pounds)

2 cups water

1 small onion, sliced

1 1/4 teaspoon salt

6 cups soft bread crumbs

3 tart apples, chopped

2 stalks celery (with leaves), chopped

1 medium onion, chopped

1/4 cup margarine or butter, melted

2 teaspoons salt

1 teaspoon ground sage

1/2 teaspoon ground thyme

1/4 teaspoon pepper

1 teaspoon salt

1/4 cup all-purpose flour

Trim excess fat from goose. Heat giblets, water, sliced onion and 1 1/4 teaspoons salt to boiling; reduce heat. Cover and simmer until giblets are done, about 1 hour. Strain broth; cover and refrigerate. Chop giblets; toss with remaining ingredients except 1 teaspoon salt and the flour. Rub cavity of goose with 1 teaspoon salt. Fold wings across back with tips touching. Fill neck and body cavities of goose lightly with stuffing. Fasten neck skin of goose to back with skewers. Fasten opening with skewers; lace with string. Tie drumsticks to tail. Prick skin all over with fork. Place goose breast side up on rack in shallow roasting pan. Roast uncovered in 350° oven until done, 3 to 3 1/2 hours, removing excess fat from pan occasionally. Place a tent of aluminum foil loosely over goose during last hour to prevent excessive browning. Goose is done when drumstick meat feels very soft. Place goose on heated platter. Let stand 15 minutes for easier carving. Meanwhile, pour drippings from pan into bowl. Return 1/4 cup drippings to pan. Stir in flour. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat. If necessary, add enough water to reserved broth to measure 2 cups. Stir into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve goose with apple stuffing and gravy. Guten Appetit! Serves 6 to 8

And don't forget to pick up a bottle of new wine to go along with your goose! Happy Martinmas! Pin It

Apple Chicken

I thought I would take a second and post this recipe (which we made for Michaelmas) here. It is very easy, very yummy, and is an excellent fall/harvest meal.

Apple Chicken

• 6 skinless chicken thighs (I increased this to 8)
• 2 teaspoons vegetable oil
• 2 cups apple juice
• 1/3 cup dijon mustard
• 3 apples -- unpeeled, cored & sliced 1/2" thick
• 1/2 cup raisins
• 1/2 cup sliced green onions (I omitted since I forgot to buy some. Oops.)
• 2 Tablespoons cornstarch
• 1/4 cup water

Heat oil in large skillet. Brown chicken over medium-high heat. Season with salt and pepper. Combine apple juice and mustard; pour over chicken. Cover; cook over medium-low heat for 45 minutes. Add apples, raisins and green onions. Cover; Cook 5-10 minutes longer. Place chicken and apples on a serving platter; keep warm. Gradually stir combined cornstarch and water into cider liquid. Cook and stir until thickened. Serve sauce over chicken and apples.

*I served it with Steamed Carrots and Garlic Angel hair pasta:

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Memorial of St. Dominic, August 8

This is an adaptation of an earlier column from my blog.

August 8 marks the memorial of St. Dominic, priest, founder of the Order of Preachers. As this is a special family day that marks birthdays and anniversaries, I like to give a little recognition to this saint who has become part of our family feasts.

St. Dominic was born in Spain, but fought Albigensianism, a Christian heresy in western Europe. Father John Hardon has an excellent explanation of Albigensianism. The main reason so many people were being drawn into this heresy was plain ignorance. So his mission was preach the Truth of the Gospel.

For this saint's feastday, we're keeping it simple, since penitence was a focus in his preaching. I'm going to trace back to Dominic's Spanish roots and use a recipe from my favorite Spanish cookbook My Kitchen in Spain by Janet Mendel for the main dish. My tomatoes are ripening and this recipe is perfect for using some of those luscious fruits, Chicken Sautéed with Fresh Tomato. Accompanying this I will have brown rice, a simple green salad and fresh fruit salad for dessert.

The fresh tomatoes have a sweeter taste than most Italian tomato dishes. I realize the cooking time is lengthy, and I actually shortened the tomato cooking time without loss of flavor.

Chicken Sautéed with Fresh TomatoPollo con Tomate
3 Tbsp. olive oil
2 pounds chicken legs and/or thighs (or whole chicken cut-up)
4 1/2 pounds fresh tomatoes (about 8 large tomatoes)
1 garlic clove, chopped
1 tsp. salt
Freshly ground black pepper
Pinch dried thyme
1/2 tsp. pimentón (see below)
2 bay leaves
2 Tbsp. brandy
Chopped fresh flat leaf parsley
Heat the oil on medium high heat in a deep skillet, then add and brown the chicken pieces, about 10-15 minutes. Remove when browned all over, and drain extra fat except 2 tablespoons.
Blanch and peel the tomatoes. Seed the tomatoes and chop coarsely, making 5 1/2 to 6 cups.
Heat remaining oil in skillet on high, add all remaining ingredients except parsley. Cook for 5 minutes, then add the chicken back to the pot. Lower heat to medium and simmer uncovered, about 45 to 75 minutes. Remove the chicken when done, but continue cooking the tomato sauce over medium heat until very thick and beginning to brown, about 30 minutes longer. Add chicken back to the pot to reheat. Remove bay leaves, serve garnished with fresh parsley.

Note about pimentón, or smoked paprika: Apparently, there really isn't a true substitute for the Spanish paprika. It's not the same as Hungarian paprika at all. Only one place suggested sweet paprika and then add cayenne for some heat. See Smoked paprika and European spices for further information. I made this last time, omitting the pimentón and the flavor was quite nice.

Another sidenote on St. Dominic. He's the patron of scientists, seamstresses, and astronomers. Star fruit would be in order to add to our fruit salad. I hope to eat out on the screened porch since the day is so beautiful (fall like). Perhaps we'll do some sky-watching. Although the Perseid's are also known as Tears of St. Lawrence, since they generally coincide with his feast day, the feast of this patron saint of astronomy has perfect timing!
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