Lady Kisses for Lady Day

The solemnity of the Annunciation is also known in some places as Lady Day. When I first saw these little bite-sized Italian cookies called, baci di dama or "lady’s kisses", I thought of them as an option for this day - Lady Day. I can imagine them being Our Lady's kisses - kisses Our Lady would have bestowed on her sweet son. The name originates from the cookie’s resemblance to two lips holding together like a kiss. These Italian cookies are common for feast days in Italy - especially St. Joseph. Most years St. Joseph's feast day and the Annunciation are a week apart, so making double at that time could cover both feasts. Though this year the feast is abrogated to April 9 because its traditional date fell on Palm Sunday. 

The outer cookies are delicate and usually made of almond or hazelnut flour. The hazelnut version is from the city of Cuneo (where Nutella comes from), and the almond ones are from the town of Tortona.  There are some different variations of the recipe available. This is adapted from the Martha Stewart recipe. 

Our Lady's Kisses

Ingredients:
2/3 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon lemon zest, fine
2/3 cup almond (or hazelnut) flour
3/4 cup unbleached wheat flour
pinch of salt
2 ounces semisweet chocolate chips, chopped

Directions:

Preheat oven to 325 degrees. Beat 7 tablespoons butter with sugar on medium-high speed until light and fluffy, about 3 minutes. Add vanilla and lemon zest, then both flours and salt; beat until a dough starts to form. Transfer to a work surface; knead until a firm dough forms, 1 minute.

Scoop 1 level teaspoon of dough; roll into a ball. Place on a rimmed baking sheet lined with parchment. Repeat with remaining dough, spacing balls 1 inch apart. Place in freezer about 15 minutes, until firm.  Melt chocolate and remaining 1 tablespoon butter. Let cool until thick and spreadable.

Bake cookies until domed and light golden, about 16 minutes. Let cool completely. Spread 1/2 teaspoon chocolate mixture on flat side of one cookie; sandwich with flat side of a second. Repeat with remaining cookies. Let chocolate set before serving.

I found this litany poem by G.K. Chesterton which speaks of a kiss and the mystic rose – a reference to Mary (as are all the symbols in this poem). So beautiful and definitely brings to mind the image I was imagining between Mother and the Child Jesus. 

A Little Litany by Gilbert Keith Chesterton

When God turned back eternity and was young,

Ancient of Days, grown little for your mirth

(As under the low arch the land is bright)

Peered through you, gate of heaven—and saw the earth.

Or shutting out his shining skies awhile

Built you about him for a house of gold

To see in pictured walls his storied world

Return upon him as a tale is told.

Or found his mirror there; the only glass

That would not break with that unbearable light

Till in a corner of the high dark house

God looked on God, as ghosts meet in the night.

Star of his morning; that unfallen star

In that strange starry overturn of space

When earth and sky changed places for an hour

And heaven looked upwards in a human face.

Or young on your strong knees and lifted up

Wisdom cried out, whose voice is in the street,

And more than twilight of twiformed cherubim

Made of his throne indeed a mercy-seat.

Or risen from play at your pale raiment's hem

God, grown adventurous from all time's repose,

Or your tall body climbed the ivory tower

And kissed upon your mouth the mystic rose.

Note: I also think these little cookies would be fitting for the feast of St. Mary Magdalene (July 22) as she is believed to be the woman who washed with her tears, anointed with oil and kissed the feet of Christ. She is often depicted kissing Christ's feet. Lady Kisses could represent her as well.

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Cannoli Bites for Solemnity of St. Joseph

This recipe is a different take on a classic Italian feast day treat; simpler than the traditional cannoli but with similar flavors.  Making cannoli is a big process and it to great way to get the flavor of cannoli without the work. Use a pre-made pie crust, flavor it a little, cut into small circles and make mini cups to fill with the cream.

Cannoli Bites

Ingredients:

Cannoli cups:

1 refrigerated pie crust
3 tablespoons coarse natural sugar (Turbinado)
1 teaspoon cinnamon
¼ teaspoon nutmeg
dry white wine

Cannoli Filling:

16 oz whole milk Ricotta cheese, strained
4 oz Mascarpone cheese
1/2 cup powdered sugar
2 T. sugar
1 t. vanilla
1/3 cup mini semi-sweet chocolate chips
powdered sugar, for dusting (optional)

Directions:

For the cannoli cups - Heat oven to 400°F.  Thaw pie crust. Unroll the crust onto a lightly floured surface. Brush lightly with wine and sprinkle the top of each crust with the sugar and spice mixture. Lightly roll over it with a rolling pin so that sugar and spices are pressed into the dough.

With a 2 – 2 ½ inch round biscuit cutter or cookie cutter, cut out circles and lightly press them inside a greased mini muffin cup to create a pastry cup.  Bake for 8-10 minutes until golden brown. Cool.

For Filling  - In a mixing bowl, blend together Ricotta and Mascarpone cheese to mix well and remove lumps. Add sugars and vanilla and mix in. Cover and chill 30 minutes.

After mini shells/cups are cool, remove cannoli filling from refrigerator, transfer to a piping bag fitted with a tip (or you can use a large resealable bag and cut the tip off one end). Pipe filling into cups and sprinkle with chocolate chips and dust with powdered sugar. 

For best results serve within 2 hours. Store in refrigerator.  Makes approximately 20 cannoli bits.

St. Joseph, Patron of the Universal Church, Pray for us!

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Mudrica - St. Joseph's Sawdust

On St. Joseph's feast day in Italy, many pay tribute to the carpenter saint by sprinkling "sawdust" over pasta. There are different variations on the "sawdust" ingredients. This recipe for Mudrica (St. Joseph's Sawdust) is adapted from John Besh's My New Orleans: The Cookbook. You can read more about Mudrica in the archived St. Joseph Altar foods post by Jenn Miller.

Mudrica

Ingredients:

1/2 cup breadcrumbs

2 T. olive oil

3 tbsp. grated parmesan

2 tbsp. toasted pine nuts

2 tbsp. dried currants

1/2 tsp. crushed red pepper

1/4 tsp. ground cinnamon

pinch fresh chopped oregano leaves
pinch of salt

Directions: Put all the ingredients in food processor and pulse 4 or 5 times or until the mixture is well combined. Sprinkle over buttered pasta of choice.

St. Joseph, Most Courageous, Pray for us!

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New St. Joseph Apron :: Free Shipping for a Limited Time!

Catholic Embroidery has generously offered Free Shipping, to all Catholic Cuisine visitors, on pre-orders of their brand new limited edition St. Joseph Apron! Offer expires on February 12th, so be sure to pre-order your apron soon.

Viva San Giuseppe - Long Live St. Joseph!

Such is the traditional cry of honor given to the Foster Father of Our Lord, St. Joseph, in the spirit of Italian custom, around the world. This apron, embroidered with the Portrait of St. Jopseh in traditional and bright Italian colors, will take it's place proudly in your March 19th feastday celebrations - or any time of year. A great gift for that special man in your life.



Embroidered - not printed! Our durable cotton-twill apron provide ultimate stain protection and comfort. Designed with two large pockets and an adjustable strap, they measure 23”W by 30”L.. Extra long 39” ties and reinforced bar tacking construction promises durability and practicality.

*All aprons will be shipped directly from Catholic Embroidery.   Catholic Cuisine will receive a percentage of any of the aprons purchased directly from this page.  Thank you for your support!  

January 1, 2015 Update: Unfortunately these beautiful aprons are not currently available. 

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Pappardelle di San Giuseppe

The following recipe adapted from Cooking with the Saints was submitted by Hi Cookery in honor of the feast of St. Joseph the Worker. Thank you Highlander and Islander!

May 1: Feast Day of St. Joseph the Worker

Highlander used to toil in construction to pay his way through college. The wages were low and the labor was hard but he knew what he had to do to make a living. St. Joseph the Worker is an inspiration to those like Highlander who work(ed) in blue-collar professions to provide for the future and their families. Jesus’ earthly stepfather is deservedly fêted twice a year on March 19 and again on May 1. We honor him with a sweet pasta dish called Pappardelle di San Giuseppe (Noodles for St. Joseph’s Day), which is traditionally eaten in the Italian region of Lucania. The sprinkling of the noodles’ topping ingredients symbolizes the holy carpenter’s sawdust.

Recipe
(Adapted from Cooking with the Saints by Ernst Schuegraf)

Ingredients

• ½ pound of pappardelle pasta noodles
• salt
• 4 tablespoons of olive oil
• 1 cup walnuts, chopped fine
• 1 ½ cups bread crumbs
• 4 tablespoons of sugar

Directions

Cook the pasta in boiling salted water as directed on the package. Drain and set aside.

In a large skillet, heat the olive oil on medium high. Stir-fry the walnuts, breadcrumbs and sugar. Remove from heat and mix with the drained pasta.

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The 4th Annual St. Joseph Altar Blog Fest

The 4th Annual St. Joseph Altar Blog Fest is taking place over at The Virtual Saint Joseph Altar until the end of the month. Be sure to head on over to check out all the beautiful Altars that have been set up in honor of this beloved Saint, or to share pictures of your own.

You can find pictures of my family's St. Joseph Altar 

over at Shower of Roses! 

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Frittelle di San Giuseppe (St. Joseph's Fritters)

We are in the process of putting together our family St. Joseph's Altar in honor of today's feast. You can find ideas in the archives, beginning with Jennifer's great post on Foods for St. Joseph's Altar.

One of the recipes we decided to try this year is called Frittelle di San Giuseppe, St. Joseph's Fritters.  We found the recipe in A Continual Feast: A Cookbook to Celebrate the Joys of Family and Faith Throughout the Christian Year, and I just happened to have all the random ingredients needed, including orange rind, golden raisins, and pine nuts!  (We omitted the fruit brandy.)  

I offered each of my children a sample and they have all declared them a delicious success.  They are all eagerly awaiting to eat the rest during our celebration this evening.  Here is the recipe.

Frittelle di San Giuseppe

adapted from A Continual Feast

Ingredients:

• 2 1/4 cups milk
• 1 cup raw rice
• Pinch of salt
• 1/4 teaspoon vanilla
• 1/4 cup sugar
• 2 eggs
• 1 tablespoon flour
• 1 teaspoon baking powder
• 2 tablespoons fruit brandy (optional)
• Grated rind of 1 large orange
• 3 tablespoons golden raisins
• 3 tablespoons pine nuts
• Oil for deep frying
• Confectioner's sugar

Directions:

Bring the milk to a boil in a saucepan. Add the salt, vanilla, granulated sugar, and rice. Cover the pan and simmer for about 30 minutes, until the rice is cooked and the milk has absorbed. Let the rice cool for several hours, or overnight. (The rice needs to be completely cooled before proceeding to the next step.)

Mix the rice thoroughly with the eggs, flour, baking powder, brandy, orange rind, raisins, and pine nuts.

Heat the oil to 375˚ F. for deep-fat drying. Drop 1 tablespoon of the Frittelle mixture at a time into the oil until golden brown.  You can cook a few at a time, keeping them separate.

Drain the Frittelle on paper towels.

Sprinkle with confectioners' sugar and serve hot.

Happy St. Joseph's Day! 

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New Products for Easter {and a Giveaway!}

Catholic Embroidery has just launched a few more lovely items, just in time for Easter! I've added them to our list of Catholic Aprons available to order right here at Catholic Cuisine, or you can purchase one directly from the links below.

Also, in honor of the upcoming feast of St. Joseph, Catholic Embroidery has generously offered to sponsor another giveaway!

One lucky visitor will win this beautiful new
Pysanky Basket Cover/Liner!

To enter this give-away:

Click on over to our Apron Page and check out all the gorgeous kitchen products created by Catholic Embroidery and then leave a comment on this post before Midnight on Monday, March 19th, the feast of St. Joseph. Be sure to leave your email address, or have it linked in your profile, so that I am able to contact you.

Note: One entry per person, please, and those that contribute here at Catholic Cuisine are welcome to enter as well! The winner will be announced on Tuesday, March 20th. 

.: New Products :.

Lamb of God Apron ~ $29.95

A durable white twill apron, embroidered with the Triumphant Lamb of God design. This Biblical symbol of Christ represents the sacrificial offering of Christ’s redemption and his glorious triumph. Designed with two large pockets and an adjustable strap; measures 23" W by 30" L --- perfect for men and women alike. Extra long 39" ties and reinforced bar tacking construction ensure durability and practicality. Cotton & poly blend.

Lamb of God Table Runner ~ $36.95

This white hemstitched linen/cotton table runner measures 16” by 36” and is embroidered with a Triumphant Lamb of God design, a Biblical symbol representing the sacrificial offering of Christ’s redemption and His glorious triumph. A lovely addition to any table, desk, piano top, or sideboard.

Pysanky Basket Cover/Liner  ~ $24.95

This 20” hemstitched linen/cotton basket liner is embroidered with our signature Pysanky Cross design. Inspired by the traditional Ukrainian Pysanky eggs, the budded cross is flanked on all sides with the Greek letters for Christ: IC XC and Greek verb for triumph: NIKA. Hence, this basket liner provides a perfect Christian Easter basket, or meal any day of the year. The liner also functions as a cover, insulating food of all sorts, including baked items and breads.

St. Joseph, Patron of Families, Pray for Us!

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Gluten free Lamb of God Bread

Here is another gluten free alternative to a recipe/idea in the archives!  This one was submitted by Monica, from The Vintage Hare.  Thank you Monica!

Here's a fun gluten free bread idea that can be used for Christmas, Easter or even to adorn a Saint Joseph Altar (Table).

If you don't eat gluten free, you can substitute 3 cups of wheat flour for the rice, sorghum, tapioca, potato starch and quinoa flours. You would also omit the water, xanthan gum and most likely use less salt and maybe only one egg, but with making substitutions, it is good to have some bread-making experience as I've not tried this except as a gluten free bread.

The Recipe:

1 cup brown rice flour
1/2 cup white rice flour
1/2 cup tapioca flour
1/2 cup potato starch
1/4 cup quinoa flour (or millet or amaranth)
1/4 cup sorghum flour
1 tablespoon flax meal (optional)
2 1/2 teaspoons xanthan gum
1 1/2 teaspoons salt

2 eggs, beaten, room temperature, medium or large size
1 teaspoon agave nectar or honey or sugar
2 tablespoons olive oil
1 cup of milk (you may be able to use a high protein substitute)
1 pkg. baker's yeast

1/4 cup of water + 1/4 cup water (water should be warm) You can substitute warm milk here.

Directions:
Thoroughly mix dry ingredients in a large bowl. Set aside.
Heat milk and sweetener of choice to 110 degrees Fahrenheit. Remove from heat and stir in baker's yeast. Allow to set 10 minutes. Mixture should be foamy. Mix milk/yeast mixture with eggs and oil in another bowl. Add to dry ingredients. Put a bit of olive oil on your hands and mix the mixture with your hands. It should form a nice, heavy ball. Now add 1/4 cup warm water (or warm milk) Mix and knead dough 2 minutes while it is still in the bowl. Add the second 1/4 cup of water (or warm milk). Mix and knead dough about 2 minutes. The dough should be soft and somewhat squishy and fairly damp but not runny. It should look something like this:

Gluten free bread dough needs to be much more moist than regular bread dough. As you knead the dough, wet your hands with water. The dough should not stick to your hands much if any. Shape into a large ball, a medium ball and two smaller balls:

Spray a baking pan with cooking spray. Shape the large ball into a longish oval shape for the Lamb's body. Shape the medium ball into a triangular shape for the head. Shape the two small balls into ovals and set them next to the head. Wet your fingers and smooth the dough. Water is great for smoothing out the imperfections! Add peppercorns to make the eyes and nose.

Set in a warm place to rise. After 30 minutes the dough should feel dry. Cover lightly with plastic wrap to keep it from drying out too much. Allow to rise another 1- 1 1/2 hours.

Set in a 350 degree oven. Bake 25-30 minutes and then baste with melted butter to brown the Lamb. Bake an additional 5 minutes or so until browned. (Watch it closely so that it does not get over done.) Cool. Using a spatula positioned under the head and partly under the body, transfer to a platter. Add greenery such as rosemary along with cranberries to decorate. (Yes, those are washed and dried fir boughs in my picture!) Serve with butter. Yum!

The bread has a moist texture and a very slight nutty flavor, but it is as close to wheat bread in flavor as it gets. At least according to my own taste buds!

And somewhere along the way, the Lamb of God lost His nose but I gave Him a new one. And then He lost it again...

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St. Joseph Altar Blog Fest

The 1st Annual St. Joseph Altar Blog Fest is taking place over at The Virtual Saint Joseph Altar.  Be sure to head on over to check out all the beautiful Altars that have been set up in honor of this beloved Saint. 

Saint Joseph, Patron of the Universal Church, Pray for us! 

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Foods for St. Joseph's Altar

I should have posted this a few months ago, to give ideas to people planning to host a St. Joseph Altar, as it is a large undertaking. And even a few days ago would have been better timing, but you can't argue with a virus that hits the family, so today is the best I can do. I can't let the Solemnity of St. Joseph go by without sharing this wonderful tradition, and a few recipes attached to it, and next year there will be information ready-at-hand.

The Solemnity of St. Joseph is such a special feast day during Lent. Besides being a patron of the Universal Church, of fathers, of families, and so many other patronages, he is also one of the most beloved saint of Sicilians, Italians, and Italian-Americans. One way this devotion is displayed through the tradition of tavola di San Giuseppe (St. Joseph's Table or Altar).

The origin of the St. Joseph Altar comes from a legend that there was a great famine in Sicily many years ago. Things were so bad that the main staple to keep people alive was the Fava Bean, used mainly for cattle fodder. The people prayed to St. Joseph to intercede for the end of the famine, and their prayers were answered. And in thanksgiving, a huge celebration was held, with wealthy families hosting huge buffets, inviting all, especially the poor and sick. A form of this celebration has continued for years as the St. Joseph Table, or St. Joseph Altar.

Be sure to visit to the Virtual St. Joseph Altar. This is a beautiful tribute to St. Joseph, imitating a real St. Joseph Altar with different offerings in memory of departed family and friends. The site is full of information on the history of the Altar, recipes, coloring pages including a 3D Cut and Color Virtual St. Joseph Altar.

For further reading, I highly recommend a most beautiful book that shares full-color photographs of Altars around the United States, includes the ritual, symbolism, stories, recipes, and prayers, St. Joseph's Altars by Kerri McCaffety.

Since this is a food blog, now a little about the foods on a typical St. Joseph Altar. For details on the food symbolism, see
St. Joseph's Table: An Age-Old Tradition and St. Joseph Altars.

There are three tiers of tables, representing the Trinity and the three members of the Holy Family, Jesus, Mary, and Joseph, with a statue or painting of St. Joseph or the Holy Family placed on top. The foods on the table are varied, and not limited to the typical symbolic foods listed below:

Traditional Breads in symbolic shapes: lilies, sandals, ladder, saw, hammer, nail, beard, ladder, and cane or staff of St. Joseph; cross, palm, wreaths symbolizing Jesus; artichokes; grapes; twists (some pictures and ideas have been previously posted here).

Symbolic Pastries, usually inedible with fig: Monstrance; chalice; cross; dove; lambs; fish; Bible; hearts.

Fava Bean: As mentioned above, the fava bean was the sustaining food for the families of Sicily. They considered themselved blessed or "lucky" to have the fava bean to survive, so the dried fava bean is now considered the "lucky bean". There are dishes that incorporate the fava bean, and it is given as a token of the St. Joseph Altar. It is a reminder to pray to St. Joseph.

Mudica: Over Pasta Milanese (see below) browned and seasoned bread crumbs are sprinkled representing the sawdust of St. Joseph, the carpenter.

Pignolatti: Fried pastry in pine cone shapes, reminders of the pine cones Jesus played with as a child.

Twelve Whole Fish: These fish represent the twelve apostles or the miracle of loaves and fishes. The Altar is not limited to just the 12 fish, as there are many dishes of shellfish and seafood, particularly Baked Red Snapper.

Pupaculova: Bread baked with dyed Easter eggs reminding of the close approach of Easter.

Wine: Miracle of Cana

Grapes, Olive Oil and Olive Salad, and Dried Figs: All these are reminders of vineyards and orchards of Sicily

Although a solemnity, which is one of the highest feasts of the year means no fasting or abstaining, typically the Altar is meat free. There are many different cakes, breads, pastries, and cookies, including St. Joseph's Sfinge or Cream Puffs, rice fritters, Zeppole, Osso di Morto, biscotti, pizelle, anise cookies, and cannoli, to name a few. Frittata or Omelets full of vegetables, and stuffed artichokes play a large role.

Besides the links above, I had compiled a page for St. Joseph's Altars for more information and recipes. Below are a few recipes I wanted to highlight this year:

Pasta Milanese

3 medium onions, chopped
1 Tbsp. olive oil
2 (2 oz.) cans anchovies
1 (6 oz.) can tomato paste
1 (18 oz.) can tomato puree
1 (15 oz.) can tomato sauce
1/2 cups water
salt, pepper, and sugar to taste
1/2 teaspoon oregano
4-5 fresh basil leaves or 1/2 teaspoon dried basil
1 small bunch fresh fennel
1 can macaroni seasoning with sardines (Pasta Con Sarde available from Italian speciality stores)
Cooked spaghetti pasta

In a heavy saucepan over medium heat, sauté onions in oil until clear; add anchovies. Fry slowly. Add tomato paste, tomato puree, tomato sauce, water, salt, pepper, sugar, oregano, and basil. Wash fennel and chop finely; add to sauce. Simmer uncovered on low to moderate heat for 1 hour. Add undrained can of macaroni seasoning with sardines. Cover and continue cooking over moderate heat another hour until thick.

Serve over pasta.

Mudrica

The traditional topping for Pasta Milanese is made using stale Saint Joseph's bread. Hard bread is grated into fine crumbs and browned in a skillet then mixed with a little sugar and sometimes a pinch of cinnamon.

Another type of pasta special to the St. Joseph Altar:

Pasta with Honey

1 lb. thin spaghetti or millerighe macaroni
3 cups toasted breadcrumbs
1 cup honey
3 Tablespoons water
1 Tablespoon sugar

Cook spaghetti (or macaroni) according to directions. DO NOT ADD SALT. Drain thoroughly. Place on a large platter well separated to prevent sticking together. Add toasted breadcrumbs and mix well. Let stand until cool. Heat honey, water and sugar until well blended. Pour over pasta and mix well. (From Mrs. J. Occhino in St. Joseph's Table Recipes)

I already mentioned in a previous post how much I'm enjoying Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans by Marcelle Bienvenu and Judy Walker. The New Orleans area has many beautiful St. Joseph Altars, and this cookbook shared several recipes used for these altars, including Fig Cakes, Italian Seed Cookies, and Ursuline Academy Anise Cookies. The one I'm sharing here is for stuffed artichokes, a unique recipe because there are no bread crumbs for the stuffing -- a bonus for those with gluten or wheat free diets.

Stuffed Artichokes alla Scilian
(Makes 2 servings)

1 artichoke
1 head (about 12 cloves) garlic, peeled and minced
1 cup parsley, finely chopped
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon olive oil
1 lemon, sliced
3 to 4 cups water

Cut stem off artichoke and trim 1/2 inch off top of leaves. Open and spread the leaves as much as possible. Wash under faucet. Turn upside down and drain 10 minutes. Mix remaining ingredients except olive oil, lemon and water in a large bowl. Salt artichokes lightly. Spread artichoke leaves and pack stuffing between them. Pour 1 teaspoon olive oil on top of artichokes and top with lemon slice. Place artichoke upright in a pot with a tight lid. Pour 3 to 4 cups water in pot, cover, and simmer over low heat about 45 minutes. Add more water if necessary. When a leaf is easily removed, the artichoke is done. Season with additional lemon if desired.

May St. Joseph bless you and your family, and any St. Joseph Altar, big or small you may visit or participate. Pin It