Cookies that Remind us of the Stigmata Saints

There are numerous examples of hand shaped sugar cookies decorated with "stigmata" in various places on the internet.  It is hard to track down where the idea originated. It has not been posted on Catholic Cuisine, and I wanted to share the easy version we created. The ones I have seen either used jam/jelly or a frosting to get the effect. I thought an easier alternative would be to just place a red hot in the center of the cut cookie and bake. No need for the more time consuming decorating.

We just passed the feast of one of the most well-known stigmatists, St. Pio of Pietrelcina but are coming up on the feast of St. Francis, the first recorded stigmatist.  St. Francis received his stigmata on the Feast of the Exultation of the Cross in 1224. There is a specific feast to commemorate that event - Septemper 17 though his October feast day is a good time to recall it as well. 

Some of the more well-known stigmata saints:

Gemma Galgani (April 11)
St. Catherine of Siena (April 29)

Veronica Giuliani (July 9)

Feast of the Stigmata of St. Francis (September 17)

St. Pio of Pietrelcina (September 23)

Francis of Assisi (October 4)

There are also many saints who recieved the invisible stigmata or only the crown of thorn head stigmata, including St. Faustina Kowalski, St. Rita of Cascia, St. Mary Margaret Alacoque, St. Rose of Lima.

One could also make these for feast of St. Thomas (who had to touch the wounds to believe) or any days around the Passion of Christ (Good Friday, Holy Saturday). 

The cookies are made using any standard sugar cookie dough recipe or even a prepared refigerator dough from the store. Using a hand (or foot) shaped cookie cutter (or paper pattern for cutting if you don't have a cookie cutter in this shape) cut out the dough. Place a red hot candy in the center of the cookie and bake as directed. And if you prefer there are also the options to decorate with jelly or frosting which give it a more realistic image of bleeding. 

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Orecchiette "Little Ears" Pasta Ideas for Saint Days

Orecchiette from the Italian orecchia, meaning "ear", and -etta, meaning "small" is a variety of pasta from southern Italy. Its name comes from its shape, which resembles a small ear.  The ridged exterior and cup-like interior holds chunky sauces and scoops up small vegetables, making orecchiette perfect to serve with sautés. 

Last year, I posted an orecchiette recipe called tuoni e lampo which is a traditional Italian pasta dish with chickpeas. Its name, I thought, linked it well to the story of thunder and lightning associated with St. Scholastica and St. Benedict. But focusing specifically on the ear shape and its name, this pasta would be a fun one to use for a variety of saint feast days associated with ears and hearing.

Today we celebrate the feast day of St. John Vianney, patron of parish priests and confessors. St. John Vianney was especially known for his gift as a confessor. He  drew thousands of penitents to line up, sometimes days in advance, to experience what many recalled as his ability to see into the deepest recesses of the soul.  For this humble priest who was known to hear confessions for up to 16 hours a day, the ear pasta seems a fitting symbol.

Some other saints who have connections associated with hearing and ears are listed here – many coming up soon in September.

• St. Francis de Sales (January 24)  -  He was known as powerful confessor during the Counter-Reformation. His masterpiece of the spiritual life, Introduction to the Devout Life includes the well-known, “How To Make A General Confession.”   He is the patron of the deaf and hearing impaired.  
• St. Benedict (July 11) - St. Benedict in his rule 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." 
• St. Alphonsus Liguori (August 1) – He is a patron of confessors and wrote much on the sacrament of confession. 
• St. John Vianney (August 4) – He was known for hearing confessions up to 16 hours per day and is a patron of confessors. 
• St. John Chysostom (September 13) – An early Church Father, he interpreted the epistles of St. Paul. He is often depicted in iconography with St. Paul whispering into his ear. His ear is incorrupt. 
• St. Cornelius  (September 16) – Pope St. Cornelius is a patron of hearing ailments due to his name coming from the Latin for horn, and in art is usually shown holding a horn, the type that was used in the Middle Ages to rally troops in battle. These horns had a similar shape as the ear horns that hard-of-hearing people once used to amplify sounds. By this process, he became the patron of ear ailments.
• St. Pio of Pietrelcina (September 23) – Confession was his primary activity of the day. He was known for reading souls in the confessional.

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Mini Caprese Inspired Appetizers for Italian Saint Days

Caprese salad is a simple Italian salad, made of sliced fresh mozzarella, tomatoes and basil, seasoned with salt, and olive oil. It was made to resemble the colors of the Italian flag: red, white, and green. A clever Italian Flag-Shaped Caprese Salad was featured in past post. Since the salad is a specialty of the Island of Capri and the province of Calabria in southern Italy (which includes Naples) it is especially fitting for feast days of the saints associated with that region.  This week we celebrate San Gennaro (St. Januarius), the patron of Naples (September 19).  Two recent August saints, St. Alphonsus Liguori and St. Philomena, are associated with the region as well. And then there is St. Pio of Pietrelcina next week who is not from the region, but is Italian, and this can definitely be for any Italian saint as well.

I came across this variation of the salad as an appetizer and with sun-dried tomatoes which I love, so decided to give it a try. They were quite delicious and make a fun feast day savory treat. Ideally, this would be made with the true mozzarella di bufala, a specialty of the Naples region.

Mini Caprese Inspired Appetizers

INGREDIENTS:

4 oz. fresh mozzarella ball, diced small
3 tablespoons oil-packed, sundried tomatoes, patted dry and diced
2 tablespoons fresh basil, thinly chopped
1½ tablespoons white balsamic vinegar
1½ tablespoons extra virgin olive oil
30 Phyllo Shells
Flake sea salt, to garnish

DIRECTIONS:
In mixing bowl, combine mozzarella, sun-dried tomatoes,vinegar and oil. Mix thoroughly. Fill mini shells with one heaping teaspoon of mixture. Garnish with chopped basil and flake sea salt. Serve.

You can buy the phyllo shells ready made (Ex: Athens Mini Fillo Shells) or make your own from phyllo dough. I adapted mine from this tutorial - cut them round instead of square. 

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Cappuccino Mousse Trifle

As Charlotte pointed out last year when she posted a delicious Cappuccino Mousse Recipe for the feast of St. Pio of Pietrelcina, "according to the Oxford English Dictionary and the American Heritage Dictionary, the drink was named cappuccino because its color resembles the brown color of the robes worn by the Capuchin order of Franciscan friars. Others say it is because of the cappuccio or hood of the friar's robes."

Since June 16th marks the anniversary of St. Pio's canonization, as well as the memorial of the Capuchin Martyrs of the Concentration Camps (who were beatified in June of 1999 when the Pope visited Poland), I thought I would post one of my favorite cappuccino recipes in their honor.

Cappuccino Mousse Trifle

My husband and I love Tiramisu. However, it is so time consuming to make that I rarely make it. So when I found this recipe, in one of my Pampered Chef cookbooks, which is very similar to Tiramisu, and OH SO MUCH easier, it was an instant hit! Enjoy!

Ingredients:

• 1 (16 ounces) frozen prepared pound cake
• 2 1/2 cups cold milk
• 1/3 cup instant coffee granules
• 2 packages (3.4 ounces each) vanilla instant pudding and pie filling
• 2 containers (8 ounces each) frozen whipped topping, thawed
• 1/4 teaspoon cinnamon
• 1 square (1 ounce) semi-sweet chocolate for baking

Directions:

1. Cut pound cake into 1-inch cubes; set aside.

2. In a bowl, whisk milk and instant coffee granules. Let stand 5 minutes or until dissolved.

3. Pour 1 cup of the milk mixture a measuring cup; set aside. Add pudding mix to remaining milk mixture in bowl; whisk until mixture begins to thicken. Gently fold in one container of whipped topping.

4. To assemble trifle, place 1/3 of the cake cubes into bottom of a bowl. Pour 1/3 of the reserved milk mixture evenly over cake cubes. Top with 1/3 of the pudding mixture, pressing lightly. Grate 1/4 of the chocolate over pudding mixture. Repeat layers 2 more times, reserving the remaining grated chocolate for garnish.

5. Fill a decorator with 1 cup of the remaining whipped topping; set aside. Spread remaining whipped topping over entire top of trifle, creating a smooth surface. Decorate by piping rosettes around edge of bowl. Grate remaining chocolate in center; sprinkle with cinnamon.

Yield: 10 servings


This recipe could be made to celebrate any of the Capuchin Saints. Pin It

Feast of Padre Pio - Italian Sausage and Pasta

Padre Pio was born in an Italian village of Pietrelcina in1887. He is one of my favorite Saints! I wish I had planned better and had something wonderful to post, but instead I was busy this week and had to make my easy, trusty recipe that my family loves. The only thing to tie this together as a meal for Padre Pio is the Italian Sausage. Cheesy - I know (literally cheesy...LOL)

Here are a few links to learn more about this great Saint. Read about his beatification here and his canonization here. His biography here and info here.

My favorite quote by him - "Do not be so completely dedicated to Martha's activity that you forget the silence or self-abandonment of Mary. May the Virgin, who combines the duties so well, be your model and inspiration." St. Pio of Pietrelcina

SPICEY ITALIAN SAUSAGE AND PEPPER FARFALLE (adapted from southern living recipe)

1 pound mild italian (ground or in links, but remove casings and crumble)

1 box Barilla Farfalle Pasta ( bow tie)

2 Bell Peppers, one red and one green

1 Shallot diced

2 tablespoons olive oil ( I use more when needed)

5 plum tomatoes ( use roma, usually cheaper)

1 cup beef broth

1 cup parmesan cheese (grated but the real cheese, not the kind in the can)

First I dribble just a bit of olive oil in the pan and brown sausage. (adding more olive oil if pan is getting to dry) I put a paper towel on a plate and spoon out the sausage onto the plate, being sure the leave some oil and drippings in the pan. I keep the oven on warm and put the sausage in the oven to stay warm while I prepare the rest.
I start the water for pasta and prepare as directed on the box.
I keep the pan I cooked sausage in on low as I put the veggies in. I put the chopped peppers in first and cook over med heat for about 5-7 minutes then add the shallots and cook about 5 more minutes. I add more olive oil as needed. When veggies are tender, I add the sausage back to the pan on low to med, just to mix and warm.
Then I added the beef broth ( I use Wyler’s granules to = 1 cup broth). Then add the tomatoes that are diced. Cook for an additional 5-7 minutes on med. ( I tend to make a bit more broth because my family likes lots of juice in it.)
I drain the pasta and put in a very large bowl and toss using a few drizzles of olive oil until pasta is evenly coated. I then add all of the sausage mixture and 1/2 cup parm cheese and stir melting the cheese. Then we are done! I add a bit more cheese on the top of each serving. I serve with just salad and garlic bread.

Here is a great prayer he recited -

O Jesus, impart to me also that same strength, when my weak nature foreseeing future evils rebels, so that like Thou, I may accept with serene peace and tranquility all the pains and distress which I may meet on this earth of exile. I unite all to Thy merits, to Thy pains, Thy ex­piations, Thy tears, that I may cooperate with Thee for my salvation and flee from sin, which was the sole cause of making Thee sweat blood and which led Thee to death. Destroy in me everything that does not please Thee, and with the sacred fire of Thy love write Thy sufferings into my heart. Hold me so closely to Thee, with a bond so tight and so sweet, that I shall never again abandon Thee in Thy Sufferings. May I be able to rest on Thy Heart to obtain comfort in the sufferings of life. May my spirit have no other desire but to live at Thy side in the Garden and unite itself to the pains of Thy Heart. May my soul be inebriated with Thy Blood and feed itself with the bread of Thy suffer­ings. Amen.

St. Padre Pio - Pray that we -- as Mothers die to ourselves and live to love and serve our Lord and our families!

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Cappuccino Mousse for St. Pio

How to describe this super easy dessert? I can't. You will just have to try it for yourself. So easy, so forgiving, who could ask for more? Use any flavor pudding (within reason) and any dipping device you choose. We have two bunches of fragrant, ruby red strawberries sitting, just waiting to help us enjoy this delightful dessert and celebrate our favorite Capuchin saint. Maybe some cappuccinos to wash it down? According to the Oxford English Dictionary and the American Heritage Dictionary, the drink was named cappuccino because its color resembles the brown color of the robes worn by the Capuchin order of Franciscan friars. Others say it is because of the cappuccio or hood of the friar's robes.

Cappuccino Mousse

1 C. milk
3/4 C. cold strong coffee (I use decaf.)
1 pkg. vanilla pudding mix
2 Tbl. sugar
2 C. heavy whipping cream
1/4 c. sugar

In a large bowl, beat milk, coffee, pudding mix (dry) and 2 Tbl. sugar with a wire whisk for 2 minutes or until slightly thickened. In a chilled large bowl, beat whipping cream and 1/4 C. sugar with electric mixer on high speed until stiff. Gently stir whipped cream into coffee mixture. Refrigerate about 15 minutes or until set.

Those people who don't like the flavor of coffee (do you really exist?) should know that this mousse has a very light taste, but it is definitely coffee flavored.

Coloring pages for Padre Pio can be found here.
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