Sprouting Wheat - Getting Ready for St. Ignatius of Antioch

Catholic Culture's Liturgical Year website: 
St. Ignatius is one of the great bishops of the early Church. He was the successor of St. Peter as Bishop of Antioch. He was condemned to death by wild beasts during the Emperor Trajan's persecution. On his way to Rome, he wrote seven magnificent letters, which we still have today, concerning the Person of Christ, his love for Christ, his desire for martyrdom and on the constitution of the Church and Christian life. His sentiments before his approaching martyrdom are summed in his word in the Communion antiphon, "I am the wheat of Christ, ground by the teeth of beasts to become pure bread."

Wheat berries are a great visualization of this quote from St. Ignatius.  Sprouted wheat berries can be included in many dishes and are very nutritious, so would be a nice option for his feast day, October 17.

Sprouting wheat berries is easy, but you need to think ahead a little. You need a few days to get them to sprout so they will be ready to eat or use in recipes on St. Ignatius' feast. So if you want to join in and start now, you will need:

• wheat berries
• mason jar(s)
• cheesecloth
• water

Fill a mason jar about 1/3 full of dried wheat berries (to allow for expansion). Rinse wheat berries and drain. Refill jar with fresh water so that it is about an inch above or twice as high as the berries. Cover with cheese cloth and jar ring (or rubber band). Let sit for at least 12 hours. After it has sat, pour out water and rinse berries thoroughly. After jar is drained well, place on side, so seeds spread out for better air flow. A couple times a day rinse with luke warm water and drain berries and place jar on side again. Berries should sprout to 1/4 inch in 2-4 days. Once sprouted they are ready for use. To keep, refrigerate them. Will keep about 1 week. 

Notes:
~Simple uses for sprouted berries: sprinkle over yogurt, mix into salads as topping, put into sandwiches, add to soups or stir fry.
~Recipe ideas to follow. 
~Would be fitting for Easter season, too. Sprouting wheat symbolizes the Paschal mystery. “Truly, truly, I say to you, unless a grain of wheat falls into the earth and dies, it remains alone; but if it dies, it bears much fruit” (John 12:24)


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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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Pasta Roses for St. Therese

Shower your dinner table with delicious edible roses for St. Therese's feast day. This recipe for Rosette di Pasta or Pasta Roses is a variation on the traditional and unique dish from the Emilia-Romagna region of Italy.  The original recipes call for ham and fontina cheese. The finished product is a slightly rosey pasta flowerette. I decided to make some with this more traditional recipe and also a variation using a typical lasagna filling for a deeper color. 

While most of the recipes call for a homemade pasta cut into rectangles, I opted for using regular boxed lasagna noodles. Those were pre-cooked according to directions and then I cut off one edge so they would have a flatter base to set on after they were rolled. 

Ham & Fontina Variation:
On the pasta length I spread a cream sauce (Alfredo), placed thin slices of fontina on sauce, and thin sliced ham over that. 

The layered pasta was then rolled up and set upright in a baking dish, fluted side up. After all the rosettes were in place the additional sauce was poured around the base and brushed over the tops. 

Lasagna Filling Variation:
On the pasta length I spread a layer of ricotta cheese, then covered that with the meat and tomato sauce filling, grated mozzarella was sprinkled on top, and a bit of dried parsley over. 

The remaining sauce was again poured around the base of the completed rosettes. With the ham and fontina variation I cut the lasagna noodles in half before rolling. For these I used the entire length of lasagna noodle and the end product was a much fatter rosette. Both were fine - so it could be done either way.  With a paring knife (or kitchen scissors) make an X cut about 1/2 inch deep into top of each piece to make the roses bloom." Press down slightly to open them a little. 

Bake in 350 degree oven for 20 minutes. Let rest for 5 minutes before serving. 

There are several other filing variations you could use. In addition to being a meal option for St. Therese's feast it could also be used for other saints associated with roses; St. Rose, St. Rita, St. Rose Duchesne. Be creative and enjoy. 

St. Therese of Lisieux,
Pray for Us!

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Heavenly Garden Apple Rose Pastries

My girls and I enjoyed baking Apple Roses in preparation for the feast of St. Thérèse!  There are many variations of Apple Roses that can be found online, including pies, tarts, cakes and more, but we decided to use the puff pastry sheet we had in the freezer to make the following Apple Rose Pastries.  Happy Feast of St. Thérèse! 

Heavenly Garden Apple Rose Pastries

adapted from here and here

Ingredients:

• 1 Puff Pastry Sheet 
• 3 Apples - I used a combination of Fuji and Pink Lady
• 5 Tablespoons Sugar
• 2 teaspoons Cinnamon
• 1 pinch Nutmeg
• 1 teaspoon Lemon Zest
• 4 cups Water
• 3 Tablespoons sugar
• 2 Tablespoons lemon juice
• Powdered Sugar for dusting (optional)
• Parchment Paper

Directions:



Wash and core the apples. Slice in very thin slices, slightly smaller than 1/8 inch.  Place the sliced apples in a saucepan along with the 4 cups water, 3 tablespoons sugar and 2 tablespoons lemon juice. Bring to a boil and let simmer for 2 minutes, or until the apple slices soften and can easily bend. 



Strain the apples and let cool in the colander.  Line a plate with paper towels and nicely arrange the apple slices so that they can dry and cool completely.

While the apples are cooling, mix the 5 tablespoons of sugar with the cinnamon, nutmeg and lemon zest.  Prepare you work surface by lightly sprinkling it with some flour (or just use a silicone mat) and unfold the sheet of puff pastry (it is easiest to work with if it is not completely thawed).  Using a pastry (or pizza) cutter, cut long strips approximately 1/2 inch wide.  Spread the cinnamon mixture over the dough and slightly press it down.

By this time your apples should be cool and almost dry.  Take a few slices and place them on the first strip of pastry dough, overlapping them so they do not fall out and will create a rose-like design (petals) once completed.  Now start rolling, making sure it is fairly tightly rolled.  Place on a baking sheet covered with parchment paper.

Repeat until you have create all of the Apple Roses.

Bake at 425˚F for 25 minutes, or until nicely golden.

Dust with powdered sugar if desired.

St. Thérèse, the little flower, please pick me a rose from the heavenly garden and send it to me with a message of love; ask God to grant me the favor I thee implore and tell Him I will love Him each day more and more. -Rose Novena

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St. Jerome and the Lion Cupcakes

St. Jerome and the Lion Cupcakes

11 leftover cupcakes from Michaelmas - frosted with a swirl of white and chocolate frosting

1 - 6" yellow cake - I ran out of frosting so I just trimmed off the top and flipped it over

3 Hershey Kisses for the eyes and nose and a little more chocolate frosting for the mouth

Quick and easy! 

Every year on September 30th my children pull our copy of St. Jerome and the Lion off the bookshelf.  This book is currently out of print,  but you may be able to find a copy at the library!  Cay Gibson has an excellent study guide to go along with it in her book Catholic Mosaic.  If you'd like to be entered to win a copy of Catholic Mosaic, hop on over to my other blog, Shower of Roses, and leave a comment!

Happy Feast of St. Jerome! 

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Michaelmas Blackberry Cobbler

According to tradition (and Joanna Bogle in her Book of Feasts and Seasons) "blackberries are no good to eat after September 29th because 'the Devil spat on them when he was cast out of Heaven into Hell on Michaelmas'!" Here is an easy recipe for the Blackberry Cobbler I served my family today. It was delicious!

Michaelmas Blackberry Cobbler

adapted from The Food Network

Ingredients: 

• 1/2 stick butter, melted, plus more for greasing pan
• 1 1/4 cups plus 2 tablespoons sugar, divided 
• 1 cup flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 2 cups fresh or frozen blackberries, rinsed and patted dry
• Whipped cream and/or ice cream, for serving (optional) 

Directions:

Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter. In a medium bowl, whisk together 1 cup of the sugar, flour, baking powder and salt.  Whisk in the milk and melted butter. Pour the batter into the baking dish.

Catholic Cuisine Apron can be found here...

Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake for one hour, until golden brown and bubbly. 

Ten minutes before the cobbler comes out of the oven, sprinkle the remaining 2 tablespoons of sugar over the top. 

Serve with whipped cream or ice cream.  Enjoy! 

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Our Lady Undoer of Knots

Mary Undoer of Knots (also Untier of Knots) is a title of Mary derived from a 1700 painting by Johann Schmittdner. The image, called Maria Knotenlöserin in German, is located in St Peter am Perlach church in Augsburg, Germany.  Earliest reference to Mary using the image of untying knots is in an ancient text of St. Ireneus in the late 2nd century. He wrote "the knot of Eve's disobedience was loosed by Mary's obedience."  "For what the virgin Eve had bound fast through unbelief, this did the virgin Mary set free through faith." (Adversus haereses, 3, 22). This is one of the earliest examples of describing Mary as the New Eve. We see here the beginnings of the devotion to Our Lady, Untier of Knots. 

The painting depicting Our Lady untying the knots of a white wedding ribbon was commissioned around 1700 by Fr. Hieronymus Ambrosius Langenmantel in thanksgiving for her intervention in his family. The history and story of that intervention can be found her at the website of the International Fraternity of the Virgin Mary Untier of Knots.

In the lower portion of the painting, Wolfgang Langenmantel can be seen being guided by the Archangel St. Raphael in his journey to resolve the crisis in his marriage. The advocation of Mary, Untier of Knots, has become widespread and efficacious particularly in the resolution of marital and family conflicts. 

Pope Francis has a special devotion to this image and is responsible for bringing it to Argentina and other parts of South America where it is highly regarded. Because of this we are seeing more and more about Our Lady under this title and understanding her intercession in struggles of family life and marriage.  It is a beautiful image. Since it is an image that may be new to many this it would be a great year to spend some time focusing on learning more about it and introducing your family to the devotion. 

The feast days listed for this title of Mary are of course August 15 and December 8 which cover her under many different titles. September 28 is also listed as a day to commemorate her under this title - sources indicate that is the date of the intervention in the Langenmantel  family. It also seems symbolic that there is a connection to St. Raphael and the archangels whose feast is the day following. With St. Raphael being pictured and the image associated with healing of marriage struggles it is that Raphael/marriage connection.

The visual of a knots being untied is so sensory and physical.  There are many great menu or treat ideas that you could easily incorporate into your day.

Bread Knots come to mind as very fitting and easy to do. Whether you make them from scratch or use a prepared refrigerator dough. The two classics are garlic knots and cinnamon knots. Cinnamon knots would be a fun option for a breakfast or brunch while the garlic knots seem more suited to lunch or dinner.

String Cheese Knots is a fun snack idea that can easily be achieved by using the longer skinny cheese sticks or taking some "strings" from a packaged cheese stick and tying it in a knot. 

Licorice Knots are another sting-like food that can be tied in a knot, and untied too, making it a fun and interactive treat for the day. The thin string licorice works well but the thicker is fine too. There are even blue flavors available that make this even more fitting as a remembrance of our lady in blue. 

Pretzels or pretzel styled snacks are an easy and ready made "knot" to pull out to remember Our Lady today. 

The prayer to Our Lady Undoer of Knots, written by our Holy Father Pope Francis, when he was a bishop in Argentina. 

Holy Mary, full of God's presence during the days of your life,
you accepted with full humility the Father's will,
and the Devil was never capable to tie you around with his confusion
Once with your son you interceded for our difficulties,
and, full of kindness and patience you gave us example of how to untie the knots of our life.
And by remaining forever Our Mother,
you put in order, and make more clear the ties that link us to the Lord.
Holy Mother, Mother of God, and our Mother,
to you, who untie with motherly heart the knots of our life, we pray to you to receive in your hands (the name of person),
and to free him/her of the knots and confusion with which our enemy attacks.
Through your grace, your intercession, and your example,
deliver us from all evil, Our Lady, and untie the knots that prevent us from being united with God,
so that we, free from sin and error, may find Him in all things, may have our hearts placed in Him, and may serve Him always in our brothers and sisters. Amen

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