Italian Fare for Feast of Mother Cabrini

One the aspects of celebrating the liturgical year that we really enjoy is having an opportunity to experience some cultural variety by incorporating ethnic foods into a meal. St. Frances Xavier Cabrini's feast day is celebrated in the US on November 13. Though she ministered in the United State as a missionary sister to the Italian immigrants, St. Frances Cabrini, was born in Lombardy Italy. So her roots are in Italy where she was born, particularly the town of Sant'Angelo Lodigiano in Lombardy.

This northern area of Italy is known for rustic cuisine characterized by less use of olive oil, pasta and tomato sauce and more use of butter, rice, corn (for polenta) and cheeses for cream sauces. For Mother Cabrini's feast day we are going to be trying a little regional fare.

Asparagi al forno
1 lb. asparagus
Salt and pepper
3 T. butter
1/2 C. freshly grated Parmigiano Reggiano

Clean asparagus, trimming off the woody ends if necessary. Place in a pan of lightly salted boiling water. Cook for 8 minutes over a medium heat. Drain and place the asparagus in a buttered baking dish. Add pinch of salt and black pepper. Drizzle melted butter over the top and sprinkle with Parmesan. Bake in preheated oven (350 degrees) for 6-7 minutes, until golden.

Polenta
2 C. medium grind polenta/cornmeal
6 C. water (or light chicken stock)
salt

This dish is mainly associated with northern Italy and is a beloved element of the now celebrated “cucina povera” - meaning the “humble food” of Italian cuisine. Bring salted water to boil in large pot. Add cornmeal by sprinkling it by hand over water in pot. Stir constantly with whisk. Reduce heat. Continue stirring with wooden spoon. Cook for 40-45 minutes, stirring frequently to prevent lumps. Serve hot with ladle or turn onto wooden board and cool. Then cut into slices or squares and serve. Can be made in varying amounts, just keep the ratio of 1 part polenta to 3 parts water. Can be served plain with butter or topped with any pasta/tomato sauce, mushrooms, etc.

Chicken Breasts Lombardi
6 boneless, skinless chicken breasts, quartered
1/2 cup all-purpose flour
6-8 tablespoons butter
Salt and pepper
1 1/2 cups sliced mushrooms
3/4 C Marsala wine (substitute 1/4 grape juice, 1 t. brandy for each 1/4 C. Marsala)
3/4 C.chicken stock
1 cup shredded Italian cheese blend
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees. Flatten chicken breasts to 1/8-inch thickness. Dredge pieces lightly in flour. Melt 2 tablespoons butter in large skillet. Place several pieces of chicken in the pan, careflul not to crowd. Cook approximately 4 minutes per side, or until golden brown. When browned, place chicken in a lightly greased 13 x 9 inch pan. Sprinkle with salt and pepper to taste. Repeat browning with remaining chicken, adding butter each time. Reserve drippings. Saute mushrooms in the same pan with 2 additional tablespoons butter. Stir wine and chicken stock into the pan, scraping to deglaze the pan, and cook for about 10 minutes until sauce is reduced by 1/3. Spoon sauce over chicken. Combine cheeses and sprinkle over chicken. Bake for 10 -15 minutes. Pin It

Sugared Flowers for Mary's Month of May

Flowers are symbolically linked to Mary in many ways - through their Marian names and the various legends. Edible flowers are a delightful garnish or adornment for cakes, desserts, salads to celebrate Our Lady during her Month of May, or at any feast day or tea time in her honor during the year. The life of a fresh flower is fleeting so their preservation by crystallizing with sugar will make them last much longer. As a decoration for an iced cake or a garnish for a dessert fresh, crystallized edible flowers bring color, fragrance and flavor to any recipe. Meredith, at Sweetness and Light, has posted about making candied violets for a Marian tea cake.

You can make your own candied flowers for your Marian treats. Use edible flowers for this project – and make sure they are ones that haven’t been treated with pesticides. The flowers in the Violas family (pansies, johnny jump ups and violets) are perfect for crystallizing. Other edible flowers that could be used include daisies, lavender, roses, calendulas, cornflowers, and blossoms from fruit trees--apple, peach, plum, orange and lemon.

Supplies/Ingredients
Edible flowers
Egg white or meringue mixture
Baker’s sugar (super-fine sugar)
Smallpaintbrush
Spoon or sifter


Choose fresh flowers. Cut flower, leaving approx. 1-2 inch stem to hold while sugaring. Gently wash the flowers under a gentle stream of water or in a small bowl with cool water. Place on paper towels and let dry completely before continuing. Remove pistils and stamens from flowers before sugaring. The egg white or meringue mixture is used to coat the petals and to adhere the sugar. We used a meringue mixture of 1 tablespoon water to 1 teaspoon meringue powder. Sprinkle powder on water and let sit for awhile before stirring to avoid the powder clumping. If using an egg white, whip until frothy before using.

Apply a thin layer of egg white or meringue mixture on each side of each petal with a small paintbrush in a thin, even layer.


Hold the flower over a bowl, sprinkle or shake super-fine sugar over the entire flower. Tap to remove excess sugar and repeat on reverse side.



When coated, place on waxed or parchment paper to dry. Allow approximately 24 hours to dry and harden completely. Carefully place flowers on cake or other dessert to garnish.

Flowers and their Marian names:
Pansy (Viola tricolor) -Our Lady's Delight

Johnny-Jump-up (Viola tricolor) -Trinity Flower

Violet (Viola odorata) -Our Lady's Modesty
Cornflower (Centauria cyanis) -Mary's Crown

Rose (Rosa) -Mystical Rose

English daisy (Bellis perennis) -Mary-love

Lavendar (Lavendula) -Flight into Egypt

Calendula (Calendula officinalis) -Mary’s Bud

[Edited to add that sugared violets would be a great addition for the feast of St. Frances Cabrini (November 13) as there is the story of her dropping violets in paper boats as a child to represent the missionaries she hoped to send out to the world]

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Heart Cakes on the feast of St. Catherine of Alexandria

November 25th is the feast of St. Catherine of Alexandria.

I love the story of St. Catherine. She is known as the patron saint of young girls. You can read more about her here.

One of our favorite books about her, which we read each year on her feast, is called A Story of Saint Catherine of Alexandria. It was originally published in 1965, and had been out of print. However, it has been reprinted by Newman Press. I just love how all these wonderful old books are now being made available once again! I highly recommend it.

There is an old custom that originated in France, that on St. Catherine's Day, heart-shaped cakes are given to young women who have reached the age of twenty-five and are still single. This is to encourage them in their search for love.

Now, my girls are no where NEAR the age of 25, and I'm not going to "encourage them in their search for love," but since St. Catherine is my oldest daughter's patron saint, we celebrate her "name day" on this special feast with a heart shaped cake!


Last year, since I didn't have a heart shaped pan, I used the directions found in My nameday--come for dessert, for our Heart Cake. Even though it looked a little out of balance, my daughter LOVED it!

Heart Cake

1) No heart-shaped pan is needed. Instead, bake two round 8 or 9-inch layers from favorite recipe or cake mix. Spread a fluffy pink frosting between the layers; then cut a wedge from one side, about 31/2 inches wide by 3 inches deep.
2) The cut-out wedge goes on the opposite side of the cake to make the point of the heart. Now frost the entire cake, swirling pink frosting over the top and sides.
3) Sprinkle white coconut flakes over the top and around the sides of the cake. Pat the coconut on while the frosting is still soft so that the coconut will stick. Red cinnamon candies make a pretty heart center, as do roses of icing.

Since we just lost our baby, I am not quite up to baking a cake. However, we could all use a little cheering up here, so we are going to swing by the bakery and see what we can find!

Have a wonderful feast everyone!

Glorious Saint Catherine, virgin and martyr,
Help me to imitate your love of purity.

Give me strength and courage in fighting off the temptations of the world and evil desires. Help me to love God with my whole heart and serve Him faithfully.

O Saint Catherine, Through your glorious martyrdom for the love of Christ,
Help me to be loyal to my faith and my God as long as I live.

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