St. Francis Xavier Fortune Cookies

As most of you know, fortune cookies are thin, folded cookies with a paper saying inside. They are associated with Asian restaurants and recipes. I thought it would be fun to make fortune cookies for a saint feast day who has a connection to Asia. In place of fortunes inside the cookies, it would be a good opportunity to put quotes or saying associated with the saint. St. Francis Xavier is an excellent choice as he was a missionary to Japan and China. His feast day is this week, December 3.  St. Francis spent time in the Philippines, India, and Japan, baptizing tens of thousands. He set sail for China but died on the island of Sancian within sight of China. For his travels and zealous missionary efforts in the far east he is associated with that area and is a patron of several of those countries. Other saints that could be included if you were to do this at a different time are St. Paul Miki and the Japanese Matryrs, the Chinese Martyrs, etc.  Now, the actual truth of fortune cookies as being from these Asian cultures is not accurate. It seems that they were first made in the United States for Chinese restaurants. But they are significantly associated with the food of the culture to most of us now, so fit this activity, I believe.

For some saints or martyrs from China and other southeast Asian countries there is little available of their teaching or writing to use as quotes, but St. Francis has some and that is why it made sense to target his feast day initially. Here is a link to a document of quotes that you can download and print off to use for making your fortune cookies. Just print and cut them into strips.

I had previously tried making fortune cookies many years ago and knew that they are a bit tricky. It takes a quick hand to maneuver the cookies before they set and can no longer be shaped. The batter and baked cookie have to be just right, so it won't crack or harden to quickly.  This time, with a couple of early ones for practice, I got the hang of it and they turned out okay.  Don't let this intimidate you. It really was easier than my previous experience.  You can check out some YouTube videos which walk you through the process.  There are slight variations on the ingredients, but this is what I used.

How to make home-made fortune cookies:

Ingredients:

• 3 tablespoons butter, softened
• 3 tablespoons sugar
• 1 egg white
• 1/2 teaspoon vanilla extract
• 1/3 cup all-purpose flour

Directions:

• Print and cut out quotes so they are on small strips of paper. 
• Line a baking sheet with parchment paper. Draw two 3-1/2-in. circles on parchment paper.

• In a small bowl, beat the butter, sugar, egg white and vanilla until frothy. Add flour and mix until just blended in. 
• Spread 1 T. batter over each circle. 

• Bake at 400° for 4-5 minutes or until lightly browned.
• Cover one cookie with a kitchen towel (to help keep it soft while working with other). 
• Loosen other cookie from parchment paper with a thin spatula and flip over onto work surface. 
• Place a fortune in the center of that cookie.

• Fold cookie in half over paper so the edges meet and hold edges together for few seconds.

• Place center of cookie over the rim of a mug.
• Gently press ends down to bend cookie in middle.  Hold and let set a few seconds. 

• Set inside muffin tin cup to cool and retain shape. 
• Repeat with second cookie. 
• Repeat with remaining batter and paper quotes. 

Yield: 10-12 cookies.

St. Francis Xavier, Pray for us!

Ad Majorem Dei Gloriam

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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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Tempura for the Feast of St. Francis Xavier

The following recipe was submitted by Lori, from Busy with Blessings, for the upcoming feast of St. Francis Xavier.

December 3rd is the feast of St. Francis Xavier.

"Lord I am here! What do you want me to do? Send me anywhere you like."

In honor of this great missionary, we'll have tempura. I've got some frozen shrimp ready and waiting. I'll probably include bell pepper and onions. Here's the recipe if you'd like to try it yourself.

Since St. Francis is the patron of foreign missions and one of the Church's most illustrious missionaries having traveled to and labored in western India, the island of Ceylon, Malacca, Moluccas Islands, Island of Mindanao (Philippines), and Japan, an option for dinner on this feast day would be tempura. Tempura is generally regarded as having been introduced to the Japanese culture by the missionaries from the Iberian peninsula (Portuguese most likely) - and being as St. Francis was the most famous missionary to the orient this would be fitting.

Tempura Batter

1/2 cup flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 egg
2/3 cup ice water
Oil for deep frying
Your choice of dippers; shrimp, scallops, and vegetables are good.

Sift together the dry ingredients. Beat egg slightly and mix with the water. Add the dry ingredients. Stir only until mixed; mixture will be slightly lumpy. Dip shrimp or vegetables into the batter and deep fry until golden brown. Drain on paper towels.

St. Francis Xavier, pray for us!

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Xaver Suppe (Soup for St. Francis Xavier's Day)

Last year, for the feast of St. Francis Xavier, I made Xaver Suppe . It was very easy to make, and I was pleasantly surprised that all my children loved it! I am planning on making it for dinner again tonight.

Xaver Suppe

(Recipe found in Cooking With the Saints)

This is a delicious clear soup with "dumplings" that is easy to make and can serve a crowd.

INGREDIENTS:

• 1 1/2 cups flour
• 1/2 cup cream
• 1/2 cup butter
• 1/2 cup Parmesan cheese, grated
• 1/2 teaspoon salt
• 1/2 teaspoon pepper, white
• pinch of nutmeg
• 2 eggs
• 2 egg yolks
• 1 Tablespoon parsley, chopped (for dough)
• 12 cups chicken stock
• 2 Tablespoon chervil, chopped
• 2 Tablespoon parsley, chopped (for soup)

DIRECTIONS:

Over low heat work the flour, cream, butter and Parmesan cheese to a solid dough. Work in the salt, pepper, nutmeg, eggs and egg yolks and parsley. Put the mixture into a piping bag with a big nozzle and pipe pea-sized balls onto a buttered tray. Let stand for about 30 minutes.

In the meantime heat some salted water until it boils, then drop in all the "dough peas". Cook for 5 minutes, then remove them with a slotted spoon and add to the warm chicken stock. Season soup to taste and add the chervil and 2 tablespoons parsley.

Serves 10 to 12 people.

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St Francis Xavier - December 3

In honor of St. Francis Xavier, another of the Basque saints, I'm including another traditional Basque chicken recipe. I really would like to add one of the seafood or lamb dishes at some point but am sticking with meats people are more likely to have on hand.

Polla a la Vasca (Basque Chicken with Pimiento)

Sauce
1/4 olive oil
1 small onion, chopped
1 clove garlic, minced
1 8 oz. can tomato sauce
1/2 c. little strips of ham
1/4 t. salt
1/4 c. chicken broth or white wine
1 4 oz. jar pimientos, chopped (could use red peppers, sauteed - in a pinch)
1/4 c, finely chopped parsley

Heat oil slightly. Add onion and garlic. Cook over low heat for about 5 minutes. Add tomato sauce, salt, and chicken broth or wine. Stir well and cover. Simmer sauce for about 20 minutes. Add pimiento, ham, and parsley. Keep warm and pour sauce over chicken after it has been browned.

Chicken
3 fryer, cut up
1 glove garlic, bruised
1/4 olive oil
salt & pepper to taste

Season chicken pieces with salt and pepper. Heat oil and garlic in large frying pan or dutch oven until garlic becomes golden. Discard garlic and fry chicken until it is light golden brown. Add sauce and continue cooking until tender.

Since St. Francis is the patron of foriegn missions and one of the Church's most illustrious missionaries having traveled to and labored in western India, the island of Ceylon, Malacca, Molucca Islands, Island of Mindanao (Philippines), and Japan, another option for dinner on this feast day would be tempura. Tempura is generally regarded as having been introduced to the Japanese culture by the missionaries from the Iberian penninsula (Portuguese most likely) - and being as St. Francis was the most famous missionary to the orient this would be fitting. Pin It

A Feast for St. Ignatius Loyola

This week we celebrate the feast day of St. Ignatius of Loyola, mystic, preacher and founder of the Society of Jesus. St. Ignatius was born in the family castle in Gipúzkoa in the heart of the Basque county of Spain. I have always been fiercely proud of my Basque heritage and take special pride in the two great Basque saints, St. Ignatius and St. Francis Xavier.

Five years ago I had the privilege of traveling to the Basque country in northern Spain with my mom and younger sister. One of the highlights was a visit to the the aforementioned Loyola family castle and Basilica there. These are located in the town of Azpeitia, in the province of Gipúzkoa where Iñigo López de Loyola was born in 1491. To find out more about the family history and Basque influence on St. Ignatius you can read "The family history and childhood of Iñigo."

The Basque people are known for their hospitality and gastronomic prowess. The Loyola family crest includes two wolves on either side of a hanging cauldron, symbolizing hospitality. What better way to celebrate the July 31 feast than with a traditional Basque meal.

Basque cuisine is revered all over Spain and the rest of Europe. The cuisine is simple and frugal yet delicious - nothing is wasted, all the fruits of the hunt and harvest are used. I considered the classic specialities of angulas (baby eels), patas de cerdo con callos (pigs feet with cow's stomach), lengua (tongue), rabo de buey (oxtail - or you can use the tails of slain fighting bulls!) and settled on a few recipes that were likely to actually be eaten by your families (and mine).

Salad with Vinagarette
1 large head of loose leaf lettuce
1/4 cup thinly sliced red onion rings

For extra flavor rub salad bowl with garlic clove. Clean lettuce and pat dry, break into bite sized pieces. Add onion rings and refrigerate.

Vinaigrette
1/2 cup oil

3/4 cup sweet wine vinegar

1/2 tsp. ground pepper

salt to taste

Place ingredients in jar. Shake and refrigerate until just before meal.

Sheepherder Red Beans

Wash two cups red beans (small red bean , not kidney, if you can find them). Cook in four quarts size kettle until tender on medium heat (or to save time use 4 cans canned red beans- I've found at Kroger). In fry pan cook 3 strips bacon or salt pork, one medium onion chopped, salt and pepper to taste. Add to bean mixture with one 8 oz can of tomato sauce and simmer for at least an hour.

Chicken Breast with Garlic and Parsley

These breasts are seasoned with a typical Basque mixture of parsley, garlic, and olive oil.

2 whole boned, skinned chicken breasts

salt

4 cloves garlic, minced

2 Tbsp. chopped flat leaf parsley

About 6 Tbsp. olive oil

Cut chicken breasts in half horizontally to make 4 thinner pieces. Lightly sprinkle the pieces with salt and set aside. In a small bowl mix parsley, garlic, and 3 Tbsp. olive oil. Rub the mixture on both sides of the chicken pieces. In a large skillet heat 1 1/2 Tbsp. of oil over high heat. Add chicken pieces and cook about 1 minute. Reduce heat to medium and cook 2-3 minutes. Turn them over and raise heat to high and cook for 1 minute. Reduce the heat again and cook until cooked through. Increase ingredients accordingly if cooking for more that 4 servings.

And of course, a nice loaf of artisan/peasant bread is always a staple to round out the meal.

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