Ice Cream w/ Salted Honey Caramel Sauce on the Feast of Blessed Solanus Casey

Blessed Solanus Casey is known as a miracle worker. One story that I came across happened to feature ice cream. Considering that there is this miraculous story involving ice cream, this frozen treat seems a proper dessert option on his midsummer feast day today. I decided to top it with a honey caramel sauce because he took care of the beehives at the monastery and was known to soothe the bees with his harmonica playing. 

One hot summer day, Blessed Solanus had seen many people at the door seeking his blessing and counsel. One visitor had come to thank him for his help in one manner or another, bringing ice cream cones to celebrate. Called to another situation, Blessed Solanus sat the ice cream in his desk drawer.

About 30 minutes later, one of the friars returned to the monastery from the dentist’s office. He had gone to arrange an operation to take care of a serious infection of his jaw. Before he left, he sought Blessed Solanus’ blessing, which he received. Blessed Solanus did not believe that religious should normally ask for miracles because they should embrace the sufferings God placed before them. But, as the custom of the day dictated, such a major health complication for a novice likely would mean they would have to leave the order. Blessed Solanus took pity on this friar, and in giving his blessing indicated the dentist might be surprised. Sure enough, the infection was gone.

When the friar returned to the monastery, he recounted the good news. He knew it was the prayer of Blessed Solanus that brought him healing. But Blessed Solanus offered a detraction from any attention that might be paid to him, and he initiated a celebration for the friar’s healing by pulling out the ice cream cones he earlier placed in his desk. They were fully intact and as cold as if they had been in the freezer all along.    ~ From OSV article

Salted Honey Caramel Sauce

Ingredients:
½ cup sugar
2 tablespoons water
1 tablespoon honey
1 tablespoon butter
1/3 cup whipping cream
½ teaspoon sea salt

Directions: 
Combine sugar, honey, and water in a medium saucepan. Heat over medium, stirring until sugar dissolves. Bring to a boil; cook until mixture is golden brown and smooth in texture, additional 4-6 minutes.

Remove from heat and carefully whisk in cream, butter, and salt (be careful, mixture will splatter). Let cool. Spoon over ice cream and serve. Sprinkle with additional sea salt if desired.

Sauce can be refrigerated for up to two weeks. Reheat before serving.


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St. Francis of Assisi Tonture Cupcakes

(Tonsure: Latin tondere, "to shear") 

Tonture is the custom of shaving part (or all) of the hair of the head, derived from monastic observance in the fourth and fifth centuries. Shaving the whole head or leaving an outside ring of hair on scalp (representing a crown of thorns) became common for clerics in the sixth and seventh centuries.  Though used by many early religious orders, most associate this hair style with the Franciscans, especially St. Francis.  The idea of cakes and other treats that resembled a ring tonture have been posted here at Catholic Cuisine in the past for St. Francis feast day, October 4.

Tiny Tonture Cakes - baked donuts
Tonture of St. Francis Cake - bundt cake
Another Tonture Cake - Poor Man's Cake

This is another variation idea made with cupcakes and is very easy and quick to pull together. Make cupcakes as directed using a yellow or white cake. Pipe chocolate frosting around outer edge of each cupcake to form a tonture. The raised nature and the ability to make it look curly or wavy add to the appearance as hair and is set apart from the lighter color of the cupcake.

Serve for the feast of St. Francis or one of the other typically tontured saints.

St. Francis of Assisi and all the Franciscan saints, Pray for us!

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St. Anthony "Little Tongues" Linguini

In a recent post for St. Mark's feast day I suggested a penne pasta dish for the pasta shape symbolism of quills. As shared then, there are hundreds of kinds of Italian pastas, and each one has its own special name and the names are usually symbolic to the shapes. I am finding it fun to make a connections for creative dish or celebrations for saints and their symbols.

Linguini is a long flat pasta, (thinner and more narrow than fettucine). Linguine means “little tongues” in Italian due to this shape. It is a versatile pasta and often used with a savory seafood sauces.

 In thinking of the significance of the tongue shape for any saints, I thought of several with a tongue association. St. Anthony of Padua, whose feast is June 13 was known as a gifted preacher. When his crypt was opened, they found that the saint’s body had been reduced to dust and bones, but his tongue was intact and life-like. This was taken a sign from God confirming the ardent gifts of preaching and teaching that Saint Anthony had enjoyed on earth. There are also a couple saints who are referred to as "honey-tongued" doctors - St. Ambrose and St. Bernard of Clairvaux.

Pasta is a great option because it is quick to prepare and can be paired with a prepared sauce or simple seasoning and make an easy feast day meal or side. I decided to pair some linguine with pesto for a light side dish. In addition to being delicious pesto contains basil as a main ingredient. There is a custom in Italy of giving pots of basil away on St. Anthony's feast day and so I have come to associate basil with St. Anthony. Including a basil component to the linguine increased that symbolism, but any Italian sauce or flavoring would be appropriate for this beloved saint, who died in Italy. Thinking ahead to the other possible tongue symbol saints, a honey based pasta sauce seems fitting.

So I hope you consider an easy side for St. Anthony's feast day - "little tongue" linguine in remembrance of his eloquent preaching.

St. Anthony of Padua, Pray for us!

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Honey Arnold Palmer - Refresher for St. Bernard Feast Day

The "Arnold Palmer" drink is a mix of half tea and half lemonade served chilled over ice. It is also called half-and-half. It is one of our family's favorite drinks, especially in the summertime. I came across a honey sweetened version on the National Honey Board Website. The inclusion of honey seemed a natural to add to the mid-August feast of St. Bernard of Clairvaux, as he is a patron of bees and beekeepers. There are other beekeeper patron saints but this one falling on August 20, seems particularly fitting since this time of year we are looking for ways to beat the summer heat and add refreshment.

I have adapted the recipe as follow:

Ingredients:

1 part - lemon juice

1 part - honey
2 parts - water

4 parts - unsweetened tea

For honey-lemon syrup/lemonade:

1 part - honey
2 parts - water
1 part - lemon juice (fresh squeezed or concentrate)

Combine ingredients in sauce pan over low heat. Stir until dissolved. Cool.

Mix honey-lemon mixture with 4 parts tea for the half and half.  Add more tea or water to taste.  Stir, refrigerate, and serve over ice. May need to stir again while drinking as honey settles to bottom if left too long. Garnish with lemon or mint if desired. Relax. Enjoy.

ETA: Apparently, August 20 is also National Lemonade Day - I had no idea. How convenient to have suggested a lemonade drink already. The honey-lemon/lemonade portion of this recipe is very tasty on its own and I recommend it as well. 

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St. Bernard of Clairvaux Dijon Chicken

St. Bernard (August 20), mystic and Doctor of the Church, was a main propagator of the Cistercian reform and the founding abbot of Clairvaux Abbey in Burgundy. He was born in Fontaines-les-Dijon, France in 1090.

Dijon is the capital of the Burgundy region in France. The region is world famous for its Burgundy wine and its mustard. It had become a recognized center for mustard making by the 13th century. The creation of Dijon mustard as we know it  is credited to Jean Naigeon, who revolutionized the original mustard recipe by substituting verjuice (the sour juice of unripe grapes) for the vinegar traditionally used in the making of mustard. This resulted less acidic mustard with a smother flavor. 

To make Dijon mustard, ground black or brown mustard seeds are pressed and steeped in verjuice, or more recently in white wine. At one time, any product called Dijon mustard had to be made in the Dijon region of France. Other products could be called "Dijon-style mustard" or simply "dijon mustard" with a lowercase "D".  Today, however, the term Dijon mustard has become generic, so any mustard using the basic Dijon recipe can be called Dijon mustard.

Our family has a Dijon mustard based chicken recipe that has been a favorite for 30 years. It seems a fitting feast day meal for the eminent St. Bernard who hails from the Dijon area.

Dijon Chicken

1/2 cup butter 

2 cloves garlic

2 tablespoons Dijon mustard

3/4 cup dry breadcrumbs

1/2 cup grated parmesan cheese (fresh or jarred)

2-3 T. dried parsley flakes

4 boneless skinless chicken breast cut in strips

Heat oven to 375°F.

Melt butter in small saucepan with minced garlic. After garlic has sautéed, add mustard and mix.  Let cool and whisk mixture to combine until creamy. Mix bread crumbs, parmesan cheese, and parsley in shallow bowl or pan.  Dip chicken into butter/mustard mixture, then dip in bread crumb mixture to coat both sides. Place in glass 9x13 pan. Bake uncovered 25 - 30 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut.


St. Bernard of Clairvaux is the author of the Marian prayer, The Memorare, which you may want add to your feast day meal prayer.

REMEMBER, O most gracious Virgin Mary, that never was it known that anyone who fled to thy protection, implored thy help, or sought thy intercession was left unaided. Inspired with this confidence, I fly to thee, O Virgin of virgins, my Mother; to thee do I come; before thee I stand, sinful and sorrowful. O Mother of the Word Incarnate, despise not my petitions, but in thy mercy hear and answer me. Amen.

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