Snickerdoodles for the Humorous Saint, Philip Neri

St. Philip Neri (feast day May 26), is known by many names including the “laughing saint,” the “humorous saint,” and the “patron saint of joy.” This Italian priest and founder of the Congregation of the Oratory was a practical joker, as exemplified by him showing up to an event with his beard half shaved off. He inserted humor into his homilies, was known to keep a joke book, and also hung a sign on his door that said, “The House of Christian Mirth.” In all things St. Philip maintained a light-hearted view of the world, using humor to keep him from being too prideful or vain. 

For St. Philip's feast day don't take yourself to seriously...and enjoy some snickerdoodles, the cookies with the funny name that sounds like they are laughing. 

Snickerdoodles 

Ingredients: 

1 cup butter or margarine, softened 

1 ½ cups sugar 

2 eggs 

2 ¾ cup flour 

2 t. cream of tarter 

1 t. baking soda 

¼ t. salt 

Cinnamon-Sugar Mixture: 

1/4 cup Sugar 

1 1/2 tbsp. cinnamon 

Instructions: 

Preheat oven to 375 degrees. Thoroughly cream butter and sugar until light and fluffy. Add the eggs and cream together. Stir in flour, cream of tartar, baking soda, and salt, just until combined. In a small bowl, stir together sugar and cinnamon. Roll dough into small balls until round and smooth. Drop into the cinnamon-sugar mixture and roll to coat well. Place on ungreased sheet or parchment lined cookie sheet. Bake 8-10 minutes or until set. 

 “A heart filled with joy is more easily made perfect than one that is sad.” 

 St. Philip Neri, patron of joy, Pray for us 

Additional Note: There are other saints who saw the value and importance of humor - St. Francis of Assisi, St. Teresa, St. Ignatius, and St. John Vianney to name a few. Check out this Catholic Exchange article for some insight into other saints whose feast days would be also be opportunities to partake of some snickerdoodles.

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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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St. Ignatius Cupcakes

~Happy Feast of St. Ignatius~

Our family loves this story of a brave Spanish soldier, who longed to be a knight.  In fact, his story inspired our cupcake decor!

After surviving a shot in the legs with a canon, he read the Bible and the lives of the saints while he recovered for months in bed.  Deciding he wanted to give his life to God, he made a pilgrimage to Montserrat, Spain, where a statue of the Virgin Mary still stands, carved by St. Luke.  There at the altar, he left his sword and all of his riches, deciding to devote his life to God.  

(Hence, the sword-shaped toothpicks came in handy for cupcake decor:)  

He went on to be a soldier for Christ and helped protect the teachings of the Church as part of the counter-Reformation in the 1500's.

He started the Society of Jesus, known as the "Jesuits."

IHS 
is the greek translation for the Holy Name of Jesus which became the symbol for the Jesuits.  Our beloved Holy Father, Pope Francis, is a Jesuit so how neat is that?
St. Ignatius of Loyola is also know for writing the well-know Ignatian Spiritual Exercises.

Ingredients:

Your favorite cake/cupcake mix

Chocolate frosting

Icing for writing

Sword-shaped toothpicks 

Instructions:

Bake the cupcakes according to instructions and decorate according to the symbols of St. Ignatius above.

Enjoy learning about another great saint!

"Few souls understand what God would accomplish in them if they were to abandon themselves unreservedly to Him and if they were to allow his grace to mold them accordingly." ~St. Ignatius Loyola~

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Ignacio (Cake for St. Ignatius Day)

Last year on the feast of St. Ignatius , July 31, we enjoyed this delicious cake, which was baked by my friend Marci , at Summer with the Saints.  The recipe came from Cooking with the Saints.

Ignacio

(Cake for St. Ignatius Day) 

6 egg whites
2 1/2 cups (625 g) sugar
4 c. (400 g) almonds, ground
1 1/2 c. (200 g) flour
1 c. (250 g.) butter

In a  large bowl beat the egg whites with an electric beater until quite firm.  Slowly add the sugar while continuing to beat.  After the sugar has been used up, fold in the ground almonds and the flour.  Melt the butter; when cool, add it to the mixture, folding it in carefully.

Use an ungreased large round cake pan, about 10 inches (25 cm) in diameter and 5 inches high.  Pour in the mixture.  Preheat oven to 350°F (175°C) and bake on a low rack for about 1 1/2 to 1 3/4 hours, or until a wooden skewer inserted comes out clean.

Makes 12 to 16 servings.

*Sorry this post is late, but at least it will be here for next year! 

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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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St. Ignacio's Nachos

I was doing some research for our May Book Club last month and came across an interesting story about the history of Nachos. Yes, I said "nachos". My kids love nachos and when I read this story from the OED News, I just knew this would be a fun way to celebrate St. Ignatius' feast day.

She told me she had been born and raised in Mexico and there nacho has only one common usage: it is the word used as a diminutive for a little boy who had been baptized Ignacio. His family and friends call him Nacho. She thought I should know this. What a wonderful bit of information! We beamed at each other. I thanked her profusely, and later I told her she was the true reason for my success in solving the etymology of nacho(s).

To sum up the article, the dish we now know today as "nachos", which come in many variations and flavors, was originally served by a chef in Piedras Negras, Mexico as a simple combination of fried corn tortillas, melted cheese and jalapenos. It was named after that chef who was baptized Ignatio Anaya (named for St. Ignatius no doubt) but known to his friends and family simply as Nacho.I thought this was a fun story, a great opportunity to discuss what the OED is with the kids and the connection between the name we know as Ignatius and one of our favorite dishes. So why not also use this learning opportunity to celebrate the feast of St. Ignatius? The only problem is that there are so many St. Ignatiuses (Ignatiusi?) which one do you choose if your family doesn't have a particular devotion to one specific saint?

For us, we took some time to look into the lives of a few of these saintly men named Ignatius, hoping to find one who might have been of Latin or Spanish descent. Of course there are the best known St. Ignatius of Antioch and St. Ignatius of Loyola. The maybe lesser known St. Ignatius of Santhia and St. Ignatius of Constantinople. Or even a few whose causes are pending; Blessed Ignazio Maloyan (whose feast day will be June 11th) and Blessed Ignatius de Azevedo. Our family chose St. Ignacio Delgado y Cebrián, one of the Martyrs of Vietnam, mostly because I have a weakness for lesser known saints and he is of Spanish descent. St. Ignacio's feast day is on July 12th and I haven't yet decided what kind of nachos to make. I am posting this now because a friend of mine was telling me that she found it frustrating to read about feast day celebrations after the fact or without enough time to prepare. So, this is early for you, Genni. Enjoy your nachos!

*Oh, by the way... I thought it funny that the only picture I could find of what looked most like Chef Anaya's original nachos was from LaBamba Restaurant... in Aberdeen, Scotland! Pin It