Santa Lucia Leves (St. Lucy Soup)

The following recipe, adapted from Cooking with the Saints, was submitted by Hi Cookery for the feast of St. Lucy on December 13th. Thank you Highlander and Islander!

December 13: Feast Day of St. Lucy

Warm up during the winter weather with a saintly soup! On those darker, depressing December days in the northern hemisphere, we like to lighten up with leves (soup) of Santa Lucia.

St. Lucy, whose name means “light” in Latin, was a third-century saint from Sicily, Italy. Legends state that she was tortured to death by having her eyes gouged out and being burned at the stake for her Christian faith. St. Lucy is the patron saint of the blind and those with eye problems, as she gives hope to see the Light and Savior of the World—Jesus!

Santa Lucia Leves is a Hungarian recipe. This soup can be served during the season of Advent and Christmas and on the Feast Day of St. Lucy.

Recipe

(Adapted from Cooking With the Saints by Ernst Scheugraf)

Ingredients

• ½ cup rice, uncooked
• 8 cups water
• 1 teaspoon salt
• ½ cup (1 stick) butter
• ¼ cup onion, minced
• 1 cup fully-cooked ham, chopped
• ½ cup flour

Directions

Boil the rice in salted water until soft, about 30 minutes. Drain the rice-flavored water into a large bowl. Save the rice for another recipe, if desired (see Notes).

Mince the onions and chop the ham into tiny pieces. In a large pot, melt the butter over low heat.

Saute the onions and ham until shiny. Mix in the flour until smooth. Pour in the rice-flavored water and simmer to thicken. Stir and ladle into soup bowls. Garnish with parsley flakes (optional). Serve hot with bread or crackers.

Notes

• Use the leftover boiled rice to make Italian-style arancini (recipe is posted on National Rice Month in September). These Sicilian rice balls are normally filled with a tomato or meat sauce, mozzarella cheese and/or peas. But on the Feast Day of St. Lucy, Sicilians celebrate with sweetened rice arancini filled with chocolate.

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Shamrock Shortbread

The following recipe was submitted by Hi Cookery in honor of the feast of St. Patrick. Thank you Highlander and Islander!

March 17: Feast Day of St. Patrick

How lucky and blessed are those who can taste some homemade shamrock-shaped shortbread on the Feast Day of St. Patrick. He used a three-leaf clover, which grows abundantly in Ireland, to teach the pagans about the Holy Trinity—God the Father, Son and Holy Spirit—and convert them to Christianity in the fifth century. Inspired by the sweet symbolism, we baked shamrock-shaped shortbread sprinkled with green sugar crystals that sparkle like emeralds from the isle of the Irish patron saint. Honor St. Patrick and his evangelistic efforts and make Celtic-style clover cookies.

May your blessings outnumber


The shamrocks that grow,


And may trouble avoid you


Wherever you go.


~Irish Blessing

Recipe

(Adapted from Irish Culture and Customs)

Ingredients

• 1 cup (2 sticks) butter, softened (we used Kerrygold brand Irish butter)
• 3 tablespoons cornstarch
• 3/4 – 1 cup sugar, granulated white
• 2 cups flour
• green food coloring (we used Wilton brand Leaf Green icing color)
• green sugar sprinkles (we used Wilton brand dark green colored sugar)

Directions

In a large mixing bowl, cream the butter until fluffy. Mix in the cornstarch and sugar and blend well. Gradually mix in the flour until a cookie dough is formed.



Tint with green food coloring to the desired shade. Roll the dough into a ball, place in a covered bowl and refrigerate till firm (about an hour). Divide the dough into two or three smaller pieces. Place between sheets of waxed paper. Roll each to ¼-inch thickness. Cut with shamrock-shaped cookie cutters. Place on greased baking sheet at least an inch apart. Refrigerate for 15 minutes. Re-roll the dough scraps, place between sheets of waxed paper, roll to ¼-inch thickness and refrigerate for another 15 minutes or until firm. Continue cutting out shapes and refrigerating.



Sprinkle the tops of the cookies with green sugar sprinkles. Bake in a preheated oven at 275 degrees F for 30-35 minutes. Remove from the oven and let cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.



Notes

• While this shortbread recipe is tasty, we prefer other sugar cookie doughs that are easier to handle. This one requires lots of chilling time and patience in order for the cookies to hold their shape. They do spread out a little in the oven but the puffiness goes down toward the end of the baking cycle.
• Irish butter is creamier and more yellow than the domestic one. This may have affected the dough being more moist than other recipes.
• Add a little flour to the work surface or waxed paper so the dough does not stick too much.
• Baking time is longer for this recipe because it has a lower heat (275 instead of 350 degrees).
• Search our blog for other shortbread, cookies and other Irish-inspired recipes for St. Patrick’s Day. We also recommended browsing for more feast day food ideas from Catholic Cuisine.

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Wilfra Apple Cake

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

October 12: Feast Day of St. Wilfrid

If a certain dessert is “American as apple pie,” then this similar sweet is as British as Wilfra apple cake. This recipe is associated with St. Wilfred, a seventh century bishop who established several churches and monasteries, oversaw a large diocese and preached to the pagans in England.

English culture and cuisine influenced the colonists of early America. Wilfra apple cake is probably a precursor to apple pasty/pastie and pie. The unique ingredient, however, is the shredded cheddar cheese which, when melted, binds the apple filling together.

For a different yet delicious dessert that is a cross between a cake and a pie, try Wilfra apple cake on the Feast Day of St. Wilfrid.

Recipe

(Adapted from Cooking With the Saints by Ernst Scheugraf)

For the pastry dough

• 3 cups flour
• ¾ cup butter, softened
• pinch of salt
• 2 tablespoons sugar
• 1 teaspoon lemon juice
• 5 tablespoons water, cold

For the filling

• 1 ½ pound cooking apples (we used Granny Smith variety)
• 1 teaspoon lemon juice
• ¾ cup brown sugar
• ½ cup cheddar cheese, grated
• milk
• sugar

Directions

Cut the butter into small pieces. In a large bowl, rub the butter into the flour until it looks like coarse crumbs. Add the salt, sugar and lemon juice. Pour in the cold water and mix into a smooth dough. Divide in half. Roll each out to ¼ inch thick.

Lay one of the pastry pieces on the bottom of a well greased square (10 x 10 inch) or rectangle (8 x 12 inch) pan. Reserve the other pastry piece to put on top of the filling.

Peel the apples and slice them thinly. Put them in a bowl and sprinkle lemon juice to prevent browning. Mix in the brown sugar.

Add the cheddar cheese. Spread the apple mixture on top of the bottom pastry layer. Cover with the other pastry layer. Cut out shapes from the extra pastry dough to decorate the edges (optional).

Brush the top layer with a little milk. Finish off the edges (optional) with any cut-out pastry dough shapes. Sprinkle with sugar.

Bake in a preheated oven at 350 degrees F for 40 minutes. Remove from the oven and cool completely to allow the juices from the apples to set with the cheese. Slice into squares and serve.

Notes

• If “apples are of your eyes,” then try the recipe for apple pie on National Apple Pie Day on December 3. Search our blog for other recipes containing apples as an ingredient.
• Leftover pastry dough can be used to make delicious “dokeyanas” (pets de souers). They are sweet, swirled cinnamon rolls that we blogged about on National Pastry Day on December 9.

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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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Italian Cream Cupcakes

The following recipe was submitted by Hi Cookery in honor of today's feast of St. Joseph and the Installation of Pope Francis. Thank you Highlander and Islander!  Update: I just created a Vatican Flag Cupcake Printable for you all. Here is the link! 

Habemus papam—we have a pope! Congratulations to Cardinal Jorge Mario Bergoglio, former Archbishop of Buenos Aires, Argentina, who was elected as the 266th pope of the Roman Catholic Church on March 13, 2013. This is a significant event for the billions of Catholics worldwide as the church struggles to stay grounded in Christian morality in a predominantly secular society, deal with scandals and controversy, continue its rich historical traditions, grow in modern times and still keep the faith.

Succeeding Pope Benedict XVI, Francis is a Jesuit priest of Italian immigrant parents in Argentina, whose papal name was taken after St. Francis of Assisi, the patron of Italy. Before first blessing those gathered in St. Peter’s Square in Vatican City on the night of his election, Pope Francis asked that they pray for him. He surely needs our prayers, as being head of the church is not an easy task.

While baking Italian cream cupcakes for a pope prayer party for Islander’s brother’s students, we prayed that the Holy See is made an instrument of the Lord’s peace during his tenure as pope. We topped the cupcakes with tiny Vatican flags instead of a pecan for a festive Francis food. May God bless Pope Francis!

Recipe
(Adapted from Cupcakes: From the Cake Mix Doctor by Anne Byrn)

For the Italian Cream Cupcakes

• 1 box (18.25 ounces) yellow, white or French vanilla cake mix (we recommend Duncan Hines brand)
• 1 1/3 cup water
• 2 tablespoons vegetable oil
• 3 eggs
• 2 teaspoons coconut flavoring
• 1 cup flaked coconut, sweetened
• 1 cup pecans, finely chopped

Directions

In a large bowl, combine the cake mix, water, vegetable oil and eggs. Blend well until smooth.

Mix in the coconut flavoring. Fold in the flaked coconut and chopped pecans.

Scoop the batter into 24 cupcake papers lining a muffin pan. Bake in a preheated oven at 350 degrees F for 20-25 minutes. Remove from the oven and cool on wire racks. Prepare the frosting.

For the coconut and cream cheese frosting

• 1 8-ounce block of cream cheese, softened
• ¼ cup (½ stick) butter, softened
• 1 teaspoon vanilla (we used clear vanilla flavoring)
• 3-4 cups powdered sugar, sifted
• 1+ tablespoons water or milk (optional)
• 1 cup coconut flakes
• pecan half (optional)

Directions

In a mixing bowl, beat the cream cheese until light and fluffy. Beat in the butter until well blended with the cream cheese. Stir in the vanilla. Gradually add the powdered sugar a cup at a time and mix until smooth. Add water or milk to the frosting, if necessary, to make a spreadable consistency.

Use a spatula to spread frosting on top of the cupcakes. Dip the frosted cupcakes into a small bowl of coconut flakes. Decorate with a pecan half or mini Vatican City flags.

Notes

• We used a yellow cake mix and a white coconut cream cheese frosting to match the colors of the Vatican flag.
• Boost the coconut flavor in the cream cheese frosting by substituting the vanilla for a teaspoon of coconut flavoring. Toast the sweetened coconut flakes to bring out the fruitiness as well as add some color to the cupcakes.
• The parish we attend, St. Francis of Assisi Catholic Church, is proud to bear the name of new pope!
• Make Italian cream cupcakes for the installation of Pope Francis on March 19, the Feast Day of St. Joseph, or on October 4, the Feast Day of St. Francis.

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Vasilopita

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

January 2: Feast Day of St. Basil

Long before we started blogging, Highlander gave Islander the cookbook “Cooking with the Saints” as a Christmas gift. Vasilopita was the very first recipe she made in the new year and for the Feast Day of St. Basil. Now we can blog about the traditional Greek cake that we bake for a simple new year’s celebration at home.

According to the author, Ernst Schuegraf, “different recipes (for Vasilopita) exist, (but) they all include the hiding of a silver coin in the cake, which is supposed to bring luck to the person who finds it. The head of the family slices the cake and distributes the pieces in a very precise order. The first piece is for St. Basil, the second one for Christ, the third one for the oldest member of the family and on down to the youngest.”

The hiding of the coin represents Baby Jesus hiding from King Herod. Different cultures make cakes with hidden coins, beans or trinkets around this time of the year. Include Vasilopita in your recipe repetoire during the 12 days of Christmas, which come to a close on Epiphany (January 6), and celebrate the new year and the Feast Day of St. Basil with this special cake.

Recipe

(Adapted from Cooking with the Saints by Ernst Schuegraf)

For the cake

• ½ cup (1 stick) butter
• 1 cup sugar
• 1 ½ cups flour
• 3 eggs
• ½ cup milk
• 1 teaspoon baking powder
• ¾ tablespoon lemon juice
• ½ teaspoon baking soda

For the topping

• 1/3 cup nuts, chopped (we used walnuts)
• 2 tablespoons sugar

Directions

Line an 8-inch round pan with waxed paper. Lightly grease the bottom and sides with cooking spray or vegetable oil. Set aside. In a large bowl, cream the butter with the sugar. Add the flour and mix until it resembles coarse crumbs. Beat in the eggs one at a time until well incorporated.

In a measuring cup, pour the milk then stir in the baking powder. Add this to the flour mixture and blend until smooth. In another small cup or shot glass, mix the lemon juice with the baking soda (it will be fizzy). Add this to the cake batter.

Pour the batter into the prepared baking pan. Place a clean coin (optional) in the batter. Bake in a preheated oven at 350 degrees F for 20 minutes.

Meanwhile, prepare the topping by mixing the chopped nuts and sugar. When the 20-minute baking time is up, remove the cake from the oven and sprinkle the topping over the cake. Return to the oven and continue to bake for 20-30 minutes until the cake is done. Remove from the oven and cool completely. Remove from the pan and transfer to a cake plate or serving platter.

Notes

• If there is a coin hidden in the cake, let others know about the symbolism—and safety!—before they eat their slice. We usually wrap a silver dollar in waxed paper or foil before including it in the cake batter.
• The cake may be decorated with numbers representing the new year.
• Serve Lakror as the main dish, followed by Vasilopita for dessert, for a full meal on the Feast Day of St. Basil. The recipe for Lakror is included in an earlier blog post.
• The Feast Day of St. Basil is observed on January 1 in the Eastern Orthodox Church; January 2 in the Roman Catholic, Anglican and Lutheran churches; January 15 in the Coptic Christian and Ethiopian Orthodox churches; January 30 in the Byzantine Rite; and June 14 in the Episcopal Church.
• Bake a galette des rois (3 Kings Cake) a few days later with a hidden bean (instead of a coin) to celebrate Epiphany.

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Lakror (St. Basil Meat Pie)

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

January 2: Feast Day of St. Basil the Great

Lakror has an aromatic and tasty ground meat filling sandwiched between layers of crisp, buttery and flaky phyllo dough. Like many special dishes associated around the new year and Epiphany, this meat pie may contain a hidden trinket, such as a coin, to represent the Baby Jesus hiding from King Herod. Traditionally, the one who finds the coin in his/her slice will be blessed with good luck in the coming year!

Recipe

(Adapted from Cooking with the Saints by Ernst Schuegraf)

Ingredients

• 1 ½ tablespoons butter
• ¼ cup onion, finely chopped
• 1 teaspoon minced garlic
• ¾ pound lean ground meat (we used beef but it is traditionally a mixture of ground beef and lamb)
• ½ teaspoon salt
• 1 teaspoon dried oregano
• pepper to taste
• ¼ cup fresh parsley, minced
• ¼ cup cooked rice
• 3 eggs
• 1 (8 ounces) package of phyllo dough, defrosted according to the package instructions
• ½ cup butter, melted

Directions

In a skillet, melt the butter over medium heat. Saute the onions until transparent. Add the ground meat and stir to break up any large chunks. Season with garlic, salt, oregano and pepper. Drain off any grease.

Mix in the parsley, rice and eggs until well blended. Set aside.

Cut the phyllo dough sheets to fit a 9 x 13-inch rectangle or 10×10-inch square baking pan. Brush the bottom of the pan with melted butter. Lay a sheet of the phyllo dough on the bottom, brush with melted butter, add another sheet, brush with butter again and repeat until half of the sheets (about 10) are layered on top of each other. Spread the meat mixture evenly on this layer. Place a clean coin on top of the meat (optional).

Lay a sheet of phyllo dough on top of the meat mixture, brush with melted butter, add another sheet, brush with butter again and repeat until all sheets of phyllo dough are used. Use a sharp knife to score down the meat pie for easier cutting after it is baked. Bake in a preheated oven at 375 degrees F for 35-45 minutes or until golden. Remove from the oven. Slice the pie using the score marks as guides. Serve immediately.

Notes

• To stretch out the filling in the meat pie, feel free to substitute diced potatoes for the rice as an ingredient in lakror.
• Heat any leftovers in the oven instead of in the microwave to retain the crispness of the meat pie.
• If there is a coin hidden in the meat pie, let others know about the symbolism—and safety!—before they eat their slice.
• The Feast Day of St. Basil is observed on January 1 in the Eastern Orthodox Church; January 2 in the Roman Catholic, Anglican and Lutheran churches; January 15 in the Coptic Christian and Ethiopian Orthodox churches; January 30 in the Byzantine Rite; and June 14 in the Episcopal Church.

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Corn Flake Wreaths

The following recipe for Corn Flake Wreaths was submitted by HI Cookery, and is similar to the Rice Krispy Wreaths we have shared in the past.   I especially love the suggestion of  replacing the red candies with three purple and one pink for Advent.  Thank you Highlander and Islander! 

We have at least two wreaths in our home during the holidays: an Advent wreath with purple and pink candles and a Christmas wreath hanging on our front door. Another wreath, made out of corn flakes, is a sweet centerpiece on our table when we entertain. It is inexpensive and quick to make as an alternative to cookies and fruitcakes. A corn flake wreath is a festive food and a delicious dessert at holiday parties and potlucks. Make one (or many minis) for a Merry Christmas!

Recipe

(Adapted from Kellogg’s)

Ingredients

• 1/3 cup butter
• 1 package (10 ounces) marshmallows
• 1 teaspoon green food coloring (we used Wilton brand Kelly Green color food gel)
• 6 cups corn flakes cereal (we used Kellogg’s brand)
• red tube frosting (we used Wilton brand icing tube)
• round red candies (we use M&Ms or Red Hots)

Directions

Have a sheet of wax paper and a pat of margarine or softened butter in a bowl ready on the work surface before assembling the corn flake wreaths. In a large pot, melt the butter over low heat. Add the marshmallows and stir until melted. Remove from heat and stir in the green food coloring until thoroughly mixed. Add the corn flakes cereal and coat well.

Using margarine or butter, grease fingers and quickly shape the cereal mixture into mini wreaths or one large wreath on a sheet of wax paper. Let cool and transfer the wreath(s) to a platter or round cake board. With a little amount from a tube or red frosting, dot one side of a red candy and place randomly on the wreath. Attach a bow with a toothpick (optional). Store in an airtight container until ready to serve.

Notes

• For an Advent-style wreath, replace the red candies with three purple and one pink candle.
• Try this recipe with rice cereal instead of corn flakes.
• Eat…drink…and be merry! Highlander and Islander wish you all a very Merry Christmas!

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Strawberry Santas

Happy Feast of St. Nicholas!  I was excited to receive this submission from HI Cookery earlier this evening,  since I had hoped to make these cute little treats, but wasn't able to find decent Strawberries in our area.  Aren't they darling!  You could easily pipe a cross on the hat/miter or in place of the buttons.  You can also use a slice of banana in place of the whip cream for the head/face! 

December 6: Feast Day of St. Nicholas

Make Strawberry Santas

for the Feast of St. Nick!

They’re healthy and cute

and can be made quick!

Strawberry Santas are a great last-minute idea for a seasonal snack and creative Christmas cuisine. Our friend Lisa L. had sent us an Internet image this past weekend suggesting we try these tiny treats. And then while at Whole Foods Market the other day, we even saw them being sold in the gourmet dessert display case! We just couldn’t resist preparing our own Strawberry Santas at home for a ho-ho-ho-holiday blog post and for a fast, fun and festive food on the Feast Day of St. Nicholas.

Recipe

Ingredients

• Strawberries
• Whipped cream (we recommend Cool Whip brand frosting)
• Mini chocolate chips, black sesame seeds, poppy seeds, chocolate or black tube frosting or dark nonpareils (for the eyes)
• Red pearl nonpareils (we used a round 4 millimeter nonpareil) (for the nose)

Directions

Wash and dry the strawberries. Slice the leaves off and let the strawberry sit on the flat end. Slice a bit off the pointy end of the strawberry.

Fill a pastry or plastic bag with whipped cream. Use a star tip to form the head/face. Top with the strawberry piece for the hat. Use a small round tip to pipe the buttons and a little ball on top.

Finish the face with eyes by putting in two mini chocolate chips. Add the red pearl nonpareil nose. Arrange on a serving platter and chill in the refrigerator until ready to serve.

Notes

• Regular whipped cream is soft and can melt easily so we recommend a stronger and more stabilized whipped cream product, like the new Cool Whip Frosting, or even sweetened whipped cream cheese.
• Strawberry Santas can be prepared as pops by putting a stick in the bottom of the fruit. Or they can sit atop cupcakes or cookies as a base.
• Santa hats can be made out of strawberries, too. Simply slice the leaves off and pipe whipped cream around the bottom and a ball on the top tip.

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St. Nikolaas Koekjes

The following recipe was submitted by HI Cookery in honor of today's feast of St. Nicholas! Thank you Highlander and Islander! 

December 6: Feast Day of St. Nicholas

Children traditionally leave out a plate of cookies for Santa Claus on Christmas Eve to thank him for delivering gifts and to give him some sweet sustenance for his nightlong journey around the world before returning to his home in the North Pole.

In Holland, there are special cookies named specifically after the legendary gift-giver Santa Claus: St. Nikolaas Koekjes. These crisp cookies contain nuts and seasonal spices. In the tradition of Santa Claus/St. Nikolaas, and in the spirit of giving, we baked these cookies for a crowd at Christmas parties and for the Feast Day of St. Nicholas.

Recipe

(Adapted from 1001 Cookies Recipes by Gregg R. Gillespie and CooksRecipes.com)

Ingredients

• 2 cups flour
• ¼ teaspoon baking soda
• 1/8 teaspoon salt
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 cup vegetable shortening
• 1 cup sugar
• ¼ cup sour cream
• ¼ – ½ cup walnuts, chopped

Directions

In a bowl, stir together the flour, baking soda, salt, cinnamon, nutmeg and cloves. In another bowl or mixer, cream the shortening with the sugar.

Stir in the sour cream until smooth. Gradually add the flour mixture. Blend to make a dough. Add the nuts.

Transfer the dough onto wax paper. Shape into a log with a diamter of 2 inches. Wrap and refrigerate the dough for at least 8 hours or overnight.

Slice the log about ¼ inch thick. Place 2 inches apart on a lightly greased baking sheet lined with foil or parchment paper. Bake in a preheated oven at 375 degrees F for 10-15 minutes or until golden brown. Remove from the oven and transfer the cookies to a wire rack. Allow the cookies to cool to a crisp. Yield: Approximately 3 dozen.

Notes

• Other nuts may be substituted for the walnuts in this recipe.
• After refrigerating the dough overnight, we firmed it up in the freezer for around 30 minutes for easier slicing.
• During this commercialized Christmas season, even Santa Claus/St. Nicholas knows that the greatest gift of all is Jesus! Thanks to Islander’s brother for gifting us with the “Kneeling Santa” ornament in the final food photo above. “Kneeling Santa” is inspired by scripture (Philippians 2:10-11).
• Read more about “Kneeling Santa.” There is a sermon from The Interim and a prayer/poem from the Santa Lady sites.

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Pan de Santa Teresa (St. Teresa’s Bread)

This recipe, adapted from Cooking with the Saints, was submitted by Hi Cookery in honor of today's feast of St. Teresa of Ávila!  This recipe is similar to the Pan de Santa Teresa, adapted from A Continual Feast, which can be found in the archives.  

October 15: Feast Day of St. Teresa of Ávila/Jesus

We had blogged previously about pain perdu, a French toast-style bread associated with St. Anthony of Padua. Pan de Santa Teresa is very similar and it is linked to St. Teresa of Ávila/Jesus. Making her bread requires two separate steps of flavoring the milk then dipping it in egg, instead of coating the slices into one mixed batter, followed by frying. The subtle yet sweet citrusy-cinnamon taste of St. Teresa’s bread is a nice change to regular French toast. Prepare Pan de Santa Teresa as a feast day food in honor of St. Teresa of Ávila/Jesus.

Recipe

(Adapted from Cooking With the Saints by Ernst Scheugraf)

Ingredients

• 8-10 French bread slices (3/4-inch thick)
• 2 cups milk (we used Lactaid brand)
• 3 tablespoons sugar, granulate white
• 1 lemon peel piece
• 1 cinnamon stick
• 3 eggs
• pinch of salt
• olive oil
• cinnamon sugar

Directions

Mix the milk with the sugar, lemon peel and cinnamon stick. Heat over the stove top or in the microwave on medium heat. Simmer for about five minutes until the lemon and cinnamon flavors are well-infused. Let cool. Strain over the bread slices in a large pan, allowing them to soak up the flavored milk. Beat the eggs with the salt in a shallow dish.

Coat the bread on both sides. Fry in olive oil until brown and crusty on both sides. Transfer to a serving platter. Sprinkle with cinnamon sugar.

Notes

• Day-old French or Italian loaves are preferred for this recipe as regular white bread slices are too soft and become mushy when soaked in the flavored milk and eggs.

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