Mini Tarta de Santiago in Shell

The Tarta de Santiago is a popular Spanish dessert, common along the Camino route. Named in honor of the apostle, St. James, the patron saint of Spain, this cake is made with ingredients typical in many Iberian desserts such as egg, lemon and almonds. The traditional Tarta de Santiago in a larger single cake and was highlighted in a previous post. I came across this fun idea to make mini tartas using scallop shells as the baking pan. Since the scallop shell is a symbol of St. James this was perfect for the feast day, July 25.

Tarta de Santiago

Ingredients:

5 eggs

1 1/4 cups sugar

2 1/2 cups almond flour

1/2 teaspoon almond extract

1/2 teaspoon cinnamon

zest of 1/2 lemon

butter

Directions:

Preheat oven to 350 degrees. In mixing bowl beat eggs and then sugar and almond extract.  Add almond flour, cinnamon, and lemon zest. Mix until all dry ingredients are moist. Spoon batter into buttered scallop shells. The shells are available at many craft stores and kitchen stores, as well as online outlets like Amazon. Batter makes approximately 8 mini cakes. For stability and ease of getting them in and out of oven, place filled shells on baking sheet. Bake for 20-25 minutes until browned and cooked through. Test with toothpick.

Let cakes cool. Sprinkle with powdered sugar using a sifter to distribute. A paper template of the Santiago cross can be placed on the shell before sprinkling then removed. This leaves a cross outline on the tarta. Cross template with instructions are linked here.

St. James, Pray for us!

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Bacon and Chocolate on the Feast of St. James

"James was the brother of John and a son of Zebedee. He traditionally preached in Spain after working in Jerusalem. James was beheaded by Herod Agrippa. He is the only apostle whose death is recorded in scripture (Acts 12:2). His shield shows a scallop (or cockle) shell, a symbol of pilgrimage by sea, and the sword of martyrdom. Sometimes three shells are shown without a sword. St. James' the Greater's Day is July 25." (source)

Our oldest daughter baked Madeleines again today to celebrate her bacon-loving older brother's nameday! She adapted the recipe found in We Love Madeleines. Happy Feast of St. James!

Bacon and Chocolate

Ingredients:

• 3/4 cup all-purpose flour, plus more for dusting pans
• 1 tsp baking powder
• pinch of salt
• 2 large eggs, at room temperature
• 1/4 cup granulated sugar
• 1 tbsp maple syrup
• 2 tbsp packed dark brown sugar
• zest of 1 orange
• 6 tbsp unsalted butter, melted and kept warm, plus more for greasing the pans
• 8 oz dark chocolate
• 3 strips of bacon, cooked until crisp and crumbled into small pieces

You will also need two Madeleine Pans.

Directions: 

Into a small bowl, sift together the flour, baking powder, and salt and set aside. 

In a large bowl, whisk together the eggs, granulated sugar, maple syrup, brown sugar, and orange zest until thoroughly blended. Add the flour mixture and whisk until just combined. Add the melted butter and mix until just incorporated. Cover the bowl with plastic wrap and let rest in the refrigerator for at least 1 hour or up to 24 hours. 

Position one rack in the upper quarter of the oven and another in the center and preheat to 400˚F. Generously grease two madeleine pans with melted butter and dust with flour, tapping out any excess.

Spoon or pipe the batter into the prepared pans, filling each mold about two-thirds full, and bake, staggering the pans so that the top is not directly over the lower one, for 4 minutes. Then rotate the pans from front to back and upper to lower, reduce the heat to 350˚F, and bake until the edges are golden brown, about 5 minutes more. 

Let the madeleines rest in the pans on a wire rack for 5 minutes, then turn them out onto the rack and let cool. 

Meanwhile, in a double boiler over simmering water (we just used the "melt chocolate" setting on our microwave), melt the chocolate, stirring occasionally, until the chocolate is completely melted and smooth. Remove from heat. 

Dip each madeleine into the chocolate, sprinkle with the crumbled bacon. Let set on a sheet of wax paper. Serve warm or at room temperature. 

St. James the Greater, pray for us! 

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Serve it in a Scallop Shell

No time for anything fancy on the feast of St. James? Still want to make it fun? A really simple idea is to just serve anything in a scallop shell. Since I had purchased the large shells for the Coquilles St.-Jacques dish, I realized how fun it would be to use for any serving on St. James day. The shells are available at many craft stores and kitchen stores, as well as online outlets like Amazon.

Try serving up a condiment or spice like sea salt pictured here.

The scallop makes a nice sized side dish for serving up salad or fresh fruit. 

A fun dish for snack time, apple slices, orange wedges, carrot stick, etc. Pictured here are goldfish crackers since St. James was both a fisherman and a "fisher of men." 

How about cookies?

It is a great little dish for a dessert, like ice cream for a warm July evening.

The possibilities are numerous.  Enjoy!

Why a scallop shell?

The scallop shell is a common symbol of St. James and is associated with travelers/pilgrims especially on the Camino de Santiago. Earliest connection of the scallop shell to the Camino and saint James is dated in the 10th century. The shell is commonly found on the shores of Galicia and served as a proof of completion of the pilgrimage. In a practical sense, the shell was the right size for gathering water to drink or for eating out of as a makeshift bowl.

There is a legend with a couple versions linking St. James to the shell.  One says that after St. James' death, his disciples took his body by ship to the Iberian Peninsula to be buried. Off the coast a storm hit the ship, and the body was lost to the ocean. After some time, the body washed ashore undamaged, covered in scallops.  Another version states, that as the ship carrying St. James' body approached land, a wedding was taking place on the shore. The young bridegroom was on horseback, and on seeing the ship approaching, his horse got spooked, and the horse and rider plunged into the sea. Through miraculous intervention, the horse and rider emerged from the water alive, covered in seashells.

There are two metaphors I have seen for the shells. The grooves in the shell, which come together at a single point, could represent the various routes pilgrims traveled, eventually arriving at a single destination at the tomb of Saint James in Santiago de Compostela. The scallop shell could also represent the pilgrim. As the waves of the ocean wash scallop shells up on the shores of Galicia, God's hand also guides the pilgrims to Santiago.

Whatever the meaning – the various symbolism and stories associated with the scallop and St. James, make it a great visual for the feast day.

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Coquille St. Jacques - Scallops for St. James

Coquille is the French term for the scallop, and also refers to a classic French dish with scallops prepared in sauce and served in a scallop shell.  The scallop shell is the traditional emblem of St. James, son of Zebedee and has long been the badge of pilgrims on the Way of St. James to Santiago de Compostela in Spain.  There is a traditional Coquille St.-Jacques which is made with mushrooms and wine sauce. This is a different baked scallop recipe, which includes sun-dried tomatoes which are red as a symbol of a martyrdom on this feast day. Served in a scallop shell they are a fitting meal for the feast of St. James.

Parmesan & Sun Dried Tomato Scallops 

24 small bay scallops
1/4 cup sun dried tomatoes, chopped/minced
2 T. bread crumbs
1 clove garlic
couple sprigs of parsley
olive oil
salt to taste
pepper to taste
2 T. parmesan cheese

Chop the parsley and garlic and add to breadcrumbs. Add the parmesan cheese, sun-dried tomato pieces, salt, pepper, and olive oil. Mix well. Add the scallops and mix to coat. Fill each shell with the mixture of breaded scallops (approx. 5). Place on baking sheet in 425 degree oven. Bake for 10-15 minutes until scallops are done and breading crisps.  Serve in shells.

St. James, pray for us.

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"Thunder & Lightning" for St. Scholastica

There is a rustic Italian peasant dish called tuoni e lampo or "thunder and lightning" which is made with pasta and chick peas (garbanzo beans) - where “thunder” refers to the profusion of fried chickpeas, and “lightning” to the excessive amount of coarsely cracked black pepper.

One of the most dramatic stories told about St. Scholastic and her brother, St. Benedict, is one associated with thunder and lightning and found in the Dialogues of St. Gregory the Great. St. Scholasica very rarely got to see her beloved twin brother, St. Benedict. On one of their annual visits, he indicated that he had to leave and not be outside the monastery overnight.  His sister implored him to stay just for the night, but he would not. She started to weep and prayed to God. At that time violent thunder and lightning erupted, the skies opened and a mighty storm commenced. St. Scholastica said basically, "You would not listen to me but God did."  St. Benedict was forced to stay the night.  They spent the night in spiritual and heavenly talk. Benedict returned to his monastery the next morning.  St. Scholastica died a few days later and yet St. Benedict was able to have spent the extra time with her.  A lovely version of the story is told in Tomie de Poala's picture book, Holy Twins: Benedict and Scholastica. 

From the Beuronese Murals at Conception Abbey

How excited I was to find the Italian dished called "thunder and lightning." Though not associated with the feast day as far as I could find, to me it seemed so perfect for St. Scholastica's feast day, February 10. Tuoni e lampo is often made with a mixture of pasta types - what is left at the bottom of the bags, then adding the beans. So really any type of pasta could be used. This particular version of the recipe I found, used a pasta called orecchiette, or "little ears" for its shape. I thought that could be a clever connection to God hearing St. Scholastica's pleas. It also seems fitting as it can refer to the St. Benedict in his rule as he begins the Prologue with these words: "Listen carefully, my son, to the master's instructions, and attend to them with the ear of your heart." 

Tuoni e Lampo

Ingredients:

6 ounces dried orecchiette pasta (“little ears”)
2 T. olive oil
1 large clove garlic, minced
1 cup cooked garbanzo beans
1 ½ t. finely slivered sage, plus sprigs for garnishing
½ cup chicken broth
½ t. coarsely cracked black pepper, “mignonette or butcher-grind”
1 T butter
1/2 cup freshly grated Parmigiano-Reggiano

Directions:

Add orecchiette to pot of boiling, salted water and cook until al dente (about 12 minutes.) While that is boiling, cook garlic and chickpeas in olive oil over high heat. Stir until the chickpeas begin to pop.  Add sage, broth and pepper.  Continue to cook over high heat until the broth reduces a bit and becomes syrupy (about 5 minutes.)   Drain pasta well.  Put butter in a large warm bowl and add pasta.  Toss.  Add chickpeas and broth to bowl and stir well. Add 1/2 cup cheese and salt to taste.Mix gently.  Drizzle with extra-virgin olive oil, if desired, and dust with extra cheese. Garnish with small sage leaves.  Serve immediately.  Serves 4 though easily doubled to serve a large crowd. 

St. Benedict and St. Scholastica, Pray for us!

[Author note: Since St. James and St. John are known as the "Sons of Thunder" tuoni e lampo would be a dish appropriate in name for either of their feast days as well.] Pin It

St. James - Santiago Peregrino Drinks

During a visit to Compostela, Spain a couple years ago I became more familiar with the images and symbols of the Camino de Santiago or the Way of St. James, the pilgrimage routes to the cathedral where his remains are buried. St. James, Santiago in Spanish, is the patron saint of Spain and of pilgrims, particularly the pilgrims on the Camino.

St. James is usually depicted in one of two ways: a fighter or a pilgrim. 

As a fighter, he is Santiago Matamoros or St. James the Moor Slayer. It is in this guise that he appeared to the local armies who were trying to drive the Moors out of the Iberian peninsula.

He is also portrayed as a pilgrim, Santiago Peregrino. He is dressed in robes with the traditional cockleshell on his hat, a bag with supplies, a gourd for carrying water and a staff, which are traditional symbols of the pilgrim. 

A pilgrim is a traveler (literally one who has come from afar) who is on a journey to a holy place. The English word for pilgrim derives from the Latin peregrinus which means foreigner. The Spanish word for pilgrim is peregrino while in Italian is is pellegrino.  It was there that I made that connection that a favorite sparkling mineral water from Italy, San Pellegrino, shares this pilgrim name.  The sparkling water is named for the town in Italy where the water is bottled, which in turn was named after a French bishop - St. Peregrine which comes also from the Latin peregrinus.

Since St. James is the patron saint of pilgrims, what better way to toast St. James than with a glass of "pilgrim" water.  San Pellegrino waters are a refreshing drink - whether the natural sparkling water or one of their flavored varieties. Our family loves these and looks for any excuse to celebrate with them. It is a great last minute idea because there is no preparation, just buy a bottle or a six-pack and you are ready to go. Particularly for this feast day the blood orange flavor, Aranciata Rossa, seems fitting since St. James was a martyr and shed his blood for the faith.

"O God, who brought your servant Abraham out of the land of the Chaldeans, protecting him in
his wanderings, who guided the Hebrew people across the desert, we ask that you watch over us,
your servants, as we walk in the love of your name to Santiago de Compostela.

Be for us our companion on the walk,
Our guide at the crossroads,
Our breath in our weariness,
Our protection in danger,
Our albergue on the Camino,
Our shade in the heat,
Our light in the darkness,
Our consolation in our discouragements,
And our strength in our intentions.

So that with your guidance we may arrive safe and sound at the end of the Road and enriched
with grace and virtue we return safely to our homes filled with joy.

In the name of Jesus Christ our Lord, Amen.
Apostle Santiago, pray for us.
Santa Maria, pray for us."

~A St. James Pilgrim's Prayer 

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Shell Cakes for St. James

Today we celebrate the feast of St. James the Greater, which happens to be a "nameday" in our home!  In the past I have always made Tarta de Santiago or Coupe Saint-Jacques, but this year I decided to try out my new cookbook and madeleine pan and make madeleines Shell shaped cakes. (Cockle and Scallop Shells are symbols of St. James.)

They turned out great and I'm looking forward to trying some of the other recipes soon.  In fact our son's baptismal anniversary is coming up next week, which might be the perfect opportunity to try out the "Vegan Coconut Milk-Cinnamon" though he is really intrigued by the "Bacon and Chocolate!"  We might have to make both... This should be fun!

Basic Madeleine

adapted from We Love Madeleines

Ingredients:

• 1 cup All-Purpose Flour, Plus Extra for Dusting the Pan
• 1/4 teaspoon Baking Powder
• 1/8 teaspoon Salt
• 3 Eggs, At Room Temperature
• 1 Egg Yolk, At Room Temperature
• 1/3 cup Sugar
• 3/4 teaspoon Vanilla Extract
• 6 tablespoons Unsalted Butter, Melted and Cooled to Room Temperature, plus more for greasing the pan
• Powdered Sugar for Dusting

Directions:

In a small bowl sift together flour, baking powder and salt.  Set aside.

Using a stand mixer with the paddle attachment, beat together eggs, egg yolk, sugar, and vanilla until the batter is thick enough to ribbon and lighter in color.  Sprinkle the flour mixture over the egg mixture.  Carefully fold in the flour mixture using a rubber spatula, until just combined.

In a small bowl, whisk one-third of the batter into the melted butter, then fold the butter mixture into the remaining batter until just combined.  Let the batter rest for at least 1 hour.

Preheat over to 350˚F with the rack positioned in the center.  Grease a madeleine pan with melted butter and dust with flour, tapping out any excess.

Spoon the batter into the prepared pan, filling each mold three-quarters full.  Bake until the madeleines are golden brown around the edges, 8 to 10 minutes.

When the madeleines come out of the oven, immediately turn them out onto wire racks and let cool.  Dust with powdered sugar and serve.

Happy Feast of St. James! 

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Nacho Stuffed Shells

This coming Sunday is the Feast of the Baptism of the Lord. Since the christian symbol for Baptism is the shell, we can easily tie this into our dinner plans by making a meal with pasta shells. One of my favorite recipes, using jumbo shells, is Nacho Stuffed Shells.

I also plan to pull out some sea shells and our children's Baptismal candles, like Mary suggested last year, and light them during dinner. What a perfect time this will be to tell the children about the Baptism of Our Lord and their own special Baptismal days as well!

Nacho Stuffed Shells

Picture & Recipe Source: National Pasta Association

32 to 36 Jumbo Shells (12-oz. package), uncooked
3/4 pound extra-lean ground beef
1.25-oz. package low-sodium taco seasoning mix
1 cup water
16-oz. can refried beans with chilies
1 cup low-fat cheddar cheese, shredded
3/4 cup mild, medium or hot picante sauce
8-oz. can low-sodium tomato sauce
2-oz. can sliced ripe olives, drained
1/2 cup thinly sliced green onions

Optional Garnishes:
Low-fat sour cream
Low-fat grated Cheddar cheese
Chopped jalapeños
Chopped cilantro
Salsa
Guacamole

Prepare pasta according to package directions. While pasta is cooking, saute beef in a large skillet until browned; drain well. Add taco seasoning mix and water; simmer 5 minutes or until thickened. Stir in beans and cheese. Cook until smooth and well mixed. When pasta is done, drain well. Fill shells with beef mixture (1-2 tbsp. per shell).

Combine picante sauce and tomato sauce in a saucepan. Cook until heated, stirring occasionally.

Preheat oven to 350° F. Spread 1/2 cup sauce over the bottom of a 9 x 13-inch baking pan that has been coated with cooking spray. Place filled shells side by side on top of sauce; pour remaining sauce evenly over shells. Sprinkle with olives. Cover with aluminum foil; bake 35 to 40 minutes or until thoroughly heated. Sprinkle with green onions. Cover and let stand 5 minutes before serving. Serve immediately.

Garnish as desired. Serves 8.


(This recipe could also be made in honor of St. James the Greater, who is also symbolized with a scallop shell.) Pin It

Tarta de Santiago (St. James' Cake)

picture credit

This delicious almond cake is named in honor of St. James the Greater, the patron saint of Spain. It originated in Santiago de Compostela, Galicia, the reputed burial place of St. James. Today, this cake is sold all over Santiago de Compostela and is quite popular with both tourists and pilgrims.

Tarta de Santiago

Ingredients:

• 2 2/3 cups ground almonds
• 3/4 cup Flour
• 1 1/4 cup Sugar
• 4 Eggs
• 8 Tbsp butter (1 cube) at room temperature
• 1/2 tsp baking Powder
• 1/2 cup Water
• zest of 1 Lemon
• powdered sugar to decorate

Preparation:

Heat the oven to 350 F degrees. Grease a round 8-inch spring form pan.

Blanch the almonds, then using a grinder or a food processor, grind the almonds until fine and set aside.

In a large mixing bowl, beat the eggs and sugar together. Add the butter, flour, baking powder and water and beat with an electric hand mixer.

Stir the almonds into the batter. Grate the lemon and add the zest and stir until thoroughly mixed.

Pour batter into cake pan. Bake in oven on the middle rack at 350 F degrees for approximately 45-50 minutes. Check after 45 minutes. Cake is done if a toothpick inserted into the center of the cake comes out clean.

The traditional way to decorate is to sprinkle powdered sugar on the top, with a cutout of a cross or a shell, to symbolize St. James, on top.

To make a cross, you can print out this picture of the cruz santiago that I am going to use, or you could use any clean piece of paper folded in fourths to cut out a cross. Then, after the cake has cooled, place the cross in the center of the cake and dust the top with powdered sugar.

Prep Time: 15 minutes; Cook Time: 45 minutes; Yields: 8 servings

Saint James the Greater ~ Pray for us!

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Coupe Saint-Jacques

Our favorite treat for the feast of St. James is Coupe Saint-Jacques (Ice Cream Cup St. James).

In Cooking with the Saints, the author says to "Put any mixture of fresh fruits in season in a parfait glass. Pear, grapefruit, orange, and dark grapes or strawberries make a delicious combination. Spoon lemon sherbet over the fruit. Top with a spoonful of chocolate syrup if desired."

In My Nameday -- Come for Dessert, the author suggests mixing "two or three kinds of fruit with two or three kinds of ice cream neatly arranged in deep glasses, flavored with liqueur and garnished with whipped cream."

Personally, I don't think there is any wrong way to make an ice cream cup!


Updated to add a photo of our 2012 Coupe Saint-Jacques, served in Chocolate Dipped Ice Cream Cups and topped with handmade Chocolate Cockle Shells, the symbol for St. James:

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Tartelettes de Saint-Jacques à la Mangue

The feast of St. James the Greater is celebrated on July 25th. A couple years ago I ran across the following recipe online. In Cooking with the Saints, the author points out that scallops are called "Coquilles Saint-Jacques" in French, and therefore the majority of recipes associated with St. James contain scallops. So, this would be a perfect appetizer to serve in his honor. Doesn't it look delicious?

Tartelettes de Saint-Jacques à la Mangue

[Scallop Mango Tartlets]

Ingredients:

• 1 sheet of puff pastry, thawed according to package directions
• 1 large ripe mango
• 1 tablespoon butter
• 12 sea scallops (about 10 to 12 ounces), fresh, or frozen and thawed according to package directions
• 2 tablespoons ricotta or cream cheese
• Salt, freshly ground pepper
• 2 tablespoons cilantro leaves, chopped

Preheat the oven to 400 degrees F and line a cookie sheet with parchment paper. On a floured surface, gently roll the sheet of puff pastry until it forms a 10-to-11-inch square. Use an upturned bowl, about 4 1/2 inches in diameter, and a knife to cut out four circles of dough. Place the circles on the prepared cookie sheet, prick them a few times in the center with a fork (to prevent excessive rising) and bake for 8-10 minutes, until puffy and golden.

In the meantime, cut the mango vertically on either side of the pit, peel the skin and cut the flesh into thin slivers. Melt the butter in a large skillet over medium-high heat. When the butter turns a light nutty brown, add the scallops. Cook for one minute without moving them around, allowing a nice golden crust to form. Flip the scallops and cook for 40 seconds on the other side. (If you're using bay scallops, lower the cooking time to 30 seconds on one side, 20 seconds on the other). Transfer carefully onto a plate lined with paper towels.

Remove the circles of dough from the oven, but leave the heat on. Drop specks of cheese on each circle (no need to spread it, it will melt in the oven), leaving a half-inch margin all around. Cover each circle with a fourth of the mango, and top with three sea scallops (or a fourth of your total). Season the tarts with salt and pepper and return to the oven for 2 minutes. Remove from the oven, sprinkle with cilantro, and serve immediately.

Saint James the Greater ~ Pray for us!

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