A Feast for St. Ignatius Loyola

This week we celebrate the feast day of St. Ignatius of Loyola, mystic, preacher and founder of the Society of Jesus. St. Ignatius was born in the family castle in Gipúzkoa in the heart of the Basque county of Spain. I have always been fiercely proud of my Basque heritage and take special pride in the two great Basque saints, St. Ignatius and St. Francis Xavier.

Five years ago I had the privilege of traveling to the Basque country in northern Spain with my parents and younger sister. One of the highlights was a visit to the the aforementioned Loyola family castle and Basilica there. These are located in the town of Azpeitia, in the province of Gipúzkoa where Iñigo López de Loyola was born in 1491. To find out more about the family history and Basque influence on St. Ignatius you can read "The family history and childhood of Iñigo."

The Basque people are known for their hospitality and gastronomic prowess. The Loyola family crest includes two wolves on either side of a hanging cauldron, symbolizing hospitality. What better way to celebrate the July 31 feast than with a traditional Basque meal.

Basque cuisine is revered all over Spain and the rest of Europe. The cuisine is simple and frugal yet delicious - nothing is wasted, all the fruits of the hunt and harvest are used. I considered the classic specialities of angulas (baby eels), patas de cerdo con callos (pigs feet with cow's stomach), lengua (tongue), rabo de buey (oxtail - or you can use the tails of slain fighting bulls!) and settled on a few recipes that were likely to actually be eaten by your families (and mine).

Salad with Vinagarette
1 large head of loose leaf lettuce
1/4 cup thinly sliced red onion rings

For extra flavor rub salad bowl with garlic clove. Clean lettuce and pat dry, break into bite sized pieces. Add onion rings and refrigerate.

Vinaigrette
1/2 cup oil

3/4 cup sweet wine vinegar

1/2 tsp. ground pepper

salt to taste

Place ingredients in jar. Shake and refrigerate until just before meal.

Sheepherder Red Beans

Wash two cups red beans (small red bean , not kidney, if you can find them). Cook in four quarts size kettle until tender on medium heat (or to save time use 4 cans canned red beans- I've found at Kroger). In fry pan cook 3 strips bacon or salt pork, one medium onion chopped, salt and pepper to taste. Add to bean mixture with one 8 oz can of tomato sauce and simmer for at least an hour.

Chicken Breast with Garlic and Parsley

These breasts are seasoned with a typical Basque mixture of parsley, garlic, and olive oil.

2 whole boned, skinned chicken breasts

salt

4 cloves garlic, minced

2 Tbsp. chopped flat leaf parsley

About 6 Tbsp. olive oil

Cut chicken breasts in half horizontally to make 4 thinner pieces. Lightly sprinkle the pieces with salt and set aside. In a small bowl mix parsley, garlic, and 3 Tbsp. olive oil. Rub the mixture on both sides of the chicken pieces. In a large skillet heat 1 1/2 Tbsp. of oil over high heat. Add chicken pieces and cook about 1 minute. Reduce heat to medium and cook 2-3 minutes. Turn them over and raise heat to high and cook for 1 minute. Reduce the heat again and cook until cooked through. Increase ingredients accordingly if cooking for more that 4 servings.

And of course, a nice loaf of artisan/peasant bread is always a staple to round out the meal.

Baked Creamy Snapper

Hi!!! Don't worry. This week Menu is no longer on Chicken anymore :p We will have Baked Creamy Snapper fillet for our Quick and Easy meal dinner. This initial idea came from Tona (Baby Kimi's blog) who tried a similar dish for her Baby Kimi. I was so excited to explore more on this dish that I went all the way to Cold Storage to find this Snapper Fillet which is boneless and skin free.


Likewise to make it a more complete One-Dish meal, I had added a side dish to go with it. For this round I will prefer something light but spicy to go with the cheesy taste so I'll choose this Stir-fry Spicy Broccoli With Walnuts. I have added in tomato, garlic, chopped chilli and lightly toasted walnuts. And as what my mum had comments, this is really a Quick and Easy dish that is full of nutrition and most important easy to prepare within 30 minutes.

As usual, my dish is always full of vibrant colours in order to attract my little fussy eater (Reyon darling). I baked the snapper with an extra layer of Mozzarella Cheese and Frozen Corn Kernel for the topping. And the adding of the corn kernel really goes well with that cheesy taste. I have also season the fillet with some lemon rinds in order to cover the fishy smell and at the sametime add that special extra fragrant on the baked fillet.

Ingredients: (serves 2)
1 Snapper Fillet (around 350g - 400g)

1 Grated Lemon Rind

1 1/2 Tablespoon of Japanese Mayonnaise

3 Tablespoons of Frozen Corn Kernel

5 Tablespoons of Shredded Mozzarella Cheese

1 Teaspoon of Dried Parsley, optional

Methods:

1. Rinse and pat dry the snapper fillet and arrange them in a baking dish. (if the fillet is too thick or long, you can cut it into half like what i had before placing in the baking dish)

2. Next lightly season the fillet with some black pepper, pinch of salt and the grated lemon rind.

3. Spread a thin layer of Japanese Mayonnaise on top of the fillet.(reversed the reminder for later use)

4. Put in the oven toaster and baked for 5 minutes until almost half cook through.(it might take 2 or 3 minutes longer if the fillet is too thick)

5. Remove the baking dish from the oven, spread the remaining mayonnaise on top of the fillet again, roughly top with half of the shredded cheese and all the corn kernel.

6. Put it back into the oven toaster and baked for 1 minute then top with the rest of the shredded cheese. (you can add extra cheese if you prefer more cheesy taste).

7. Bake for another 5 - 7 minutes until the fish is cooked through and the cheese is almost golden brown in colour.

8. Remove from the oven and place the fillet on the serving plate and sprinkle it with some dried parsley and pepper if you prefer.

9. Serve together with the Stir-fry Spicy Broccoli or extra steam rice if you prefer.

Notes:

a) You can replace snapper with salmon fillet.

b) You can replace Mozzarella Cheese with any shredded cheese of your choice.

c) If you do not have any Japanese Mayonnaise cream, you can replace it with Kraft brand mayonnaise.

Stir-fry Spicy Broccoli:

6-8 Small florets of Broccoli

2 Cloves of Garlics, thinly slices

1 Small Chilli, seeded and thinly slices

6 Walnuts

Methods:

1. Trim the broccoli and soak in lightly salted water for about 5 minutes, rinse and drain well.

2. Preheat a small saucepan with 1 teaspoon of olive oil and saute the garlic and walnuts until fragrant then add in the chillies slices.

3. Next add in the broccoli and stir-fry for 10 seconds then drizzle some cooking wine and continue to stir-fry for another minute or so until down.

4. Dish up and set aside on the plate while baking the fillet.

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!

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!

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!

Madeleines for the feast of St. Mary Magdalene

Madeleine is a French form of Magdalen (Mary Magdalen, a disciple of Jesus, is mentioned in all four gospels).

You can purchase these Classic Madeleine pans from Amazon.com

Madeleine's

Ingredients:

2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 cup confectioners' sugar
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/2 cup butter, melted and cooled

Directions:

Preheat oven to 375 degrees F (190 degrees C). Grease and flour twenty-four 3-inch Madeleine molds.

In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the confectioners' sugar. Beat for 5 to 7 minutes or until thick and satiny.

Sift together the flour and baking powder. Sift one-fourth of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Then fold in the melted and cooled butter. Spoon batter into the prepared molds, filling 3/4 full.

Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until the edges are golden and the top s spring back. Cool in molds on a rack for 1 minute. Loosen cookies with a knife. Invert cookies onto a rack and cool. Sift confectioners' sugar over the tops or melt semi-sweet chocolate chips and dip the tips in the chocolate. Store in an airtight container.

Thai Style Baked Chicken With Lemongrass & Lime

Another baked chicken dish for this weekends..... Do try out this Thai-style Baked Chicken which infused with Lemongrass and Lime which is usually the two main ingredients found in most of the Thai Cuisine. Lemon grass is widely used as an herb in Asian and Caribbean cooking. It has a citrus flavour and can be dried and powdered, or used fresh. The stalk itself is too hard to be eaten except for the soft inner part. Lemon grass is commonly used in teas, soups, and curries. It is also suitable for poultry, fish, and seafood.


Fresh limes are a staple for cooking Thai food, and fortunately these are available on a year-round basis for a reasonable price. Look for limes that have nice thin skin and heavy feel which indicates good juice content. Other than Lemongrass and Lime, I also add in two chili padi(deseeded, roughly chopped) to give it a spicy Thai cuisine taste, but for family with kids or other reason, you can omit the chili for that spicy taste.

To make is a more versatile and complete meal without rice. I added in some mix vegetables like, potato, pumpkin and carrot to bake together with the chicken. You can omit the vegetable if you are serving this dish with rice or noodles.

Ingredients: (serves 2)
6 Chicken Wings, (mid joint portion)
2 - 3 Stalks Lemongrass
1/2 Tablespoon Olive Oil
2 Small Red Chillies, seeded and minced
3 Tablespoons Thai Lime Juice
1 Grated Lime Rind

Methods:
1. Rinse and clean the chicken mid joint, pat dry and set aside.
2. Remove the outer leaves of the lemongrass, mince the rest but keep the thick base whole (about 5cm) and bruise it.
3. Mix the minced & base of the lemongrass, red chillies, lime juice, lime rind and olive oil together and pour it over the chicken mid joint and mix well.
4. Marinate the mixture in the fridge for at least an hour or overnight.
5. Prepare the mix vegetable(if using) 15 minutes before the cooking.
6. Remove the chicken from the bag and place it on a baking tray and baked in a preheat 180 degree oven for about 20 minutes, turn at least twice to have even colour.
7. Serve with extra roast vegetables or rice and garnish with extra slices of lime for better fragrant.

For Roast Vegetables(optional):
150g Pumpkin, (skin remove, cut into chunk)
1 Medium Potato (skin remove, cut into chunk)
6 Baby Carrots, or 1 small carrot (skin remove, cut into chunk)

Methods:
1. To cut short the baking time, heat up a small saucepan with 1 teaspoon of olive oil.
2. Saute the potato and carrot for about 30 seconds then pour in the marinate sauce of the chicken and cover the pan and simmer on low heat for about 3 - 5 minutes. (this is make the potato and carrot soften a bit before baking)
3. Next add in the pumpkin chunks and continue to simmer for another 2 minutes.
4. Remove and lay the vegetables in a small baking dish and bake together with the chicken until done.

Note:
a) You can replace the chicken mid joint with chicken leg or even whole chicken but you will have to double or triple the marinating ingredients and extend the baking time.

Baked Chicken With Korean Citron Tea

Baked Chicken With Korean Citron Tea is another Quick and Easy Meal to prepare for working mum either during the weekday or weekends. You can choose to roast either one whole chicken or different parts of the chicken and the cooking time and ingredients used may varies.


For today's dish the main ingredient is this Korean Citron Tea which can be bought in most Korean Supermarket or certain Chinese Medical Hall. It contains certain peels in it which is neither Pomelo nor Orange. It is actually called "Yuzu" 유자 (yuja) in Korean which is a citrus fruit native to East Asia. It is believed to be a hybrid of sour mandarin and Ichang papeda.

It has four times more Vitamin C than oranges and is good for your skin. Traditionally served hot during winter or cold climate, it’s also a herbal remedy for the common cold and sore throat. (you can read more about this at this link)

In order to cut short the baking time using my mini Bread Toaster (instead of my build in oven), I actually pan-fry the marinated chicken till the skin is slightly golden in colour then add in the baby carrots and left over marinating sauce and simmer for about 5 minutes before baking.

Since I wanted to serve it in a more western dish style, I add in a few slices of baked butter herbal toast and french fries. I put everything together in the oven toaster in order to save time. This is really a very fragrant and hand licking dish because of the Citron taste and fragrant. And the Baby Carrots taste even better when absorbing all the juice from the marinate and chicken.......

Ingredients: (serve 1)
1 Chicken Leg, trim the fat
2 1/2 Tablespoons Of Korean Citron Tea
3 Garlics Cloves, cut into slices
8 Baby Carrot
2 - 3 Slices Of Baguette
Handful of Fries

Methods:
1. Wash, trim and pat dry the chicken leg, lift up the skin and use a sharp knife to cut a two slit of 1" cutting on both side of the meat and stuff in some of the Citron Tea paste.
2. In a small zip lockbag, place the chicken, garlic slices and remaining citron tea paste and marinate it in the fridge for at least an hour or more.
3. Remove the chicken from the fridge at least 5 minutes before baking.
4. Preheat a nonstick pan or saucepan with 1/2 tablespoon of Olive oil and saute the chicken(skin side down) and baby carrot for a 1 minute in medium heat then turn and sealed the other of the chicken as well.
5. Next add in the remaining marinating sauce from the bag into the pan and cover the chicken and simmer for about 3 - 5 minutes (turning twice, this is to let the chicken cook through faster and also to make the carrot soften).
6. Place the chicken and carrot in a baking dish and place it in the Toaster Oven for about 15 minutes, turning at least twice or more to make the meat cook evenly through.
7. While placing the chicken in the Oven, you can cut and spread the Baguette with butter and herbs then place it on the side of the baking dish to toast it till crispy.
8. Remove then replace it with the French Fries.
9. Serve the chicken hot with the extra gravy of the citron peels and garlic which will make the chicken taste even better.

Notes:
a) If you want to use a whole chicken (around 1.2 - 1.5kg) you will need at least 1/2 to 3/4 cup of the citron tea mixture.
b) If you do not wish to pan-fry the chicken 1st, you can put everything into the preheat 180 degree oven and baked for about 30 minutes or so until the chicken is cook through.
c) You can use normal carrot or potato that is cut into big cubes to replace the baby carrot.

A Brown Scapular Cake

Today, inspired by Anne, I made a Brown Scapular Cake to celebrate the feast of Our Lady of Mount Carmel.

For our cake I used a simple yellow GOLD cake mix (baked in a 9x13 pan and cut in half) and topped with chocolate brown frosting. I used two brown pipe cleaners for the cord, and then decorated it with some white frosting.

My sister Julianna stopped by for a couple minutes before work, and I talked her into drawing the image of Our Lady, since she is such an artist! Didn't she do a beautiful job?! I did the (attempted) writing on the right. (I am very new to cake decorating, but it sure is fun!!) In case you can't read it, it says:

"Whosoever dies wearing this SCAPULAR
shall not suffer eternal fire..."

For more information on the Brown Scapular, please visit A Catholic Life. (Thank you Seminarian Matthew for the link!)

Our Lady of Mount Carmel ~ Pray for us!

Mystic Monk Coffee

Speaking of the upcoming feast of Our Lady of Mount Carmel and Coffee... I thought I would take this opportunity to draw your attention to the Carmelite Monks in Wyoming.

In order to build an abbey and support themselves, the Carmel of the Immaculate Heart of Mary is roasting and distributing Mystic Monk Coffee.

Mystic Monk Coffee is roasted by the Carmelite Monks, a Roman Catholic monastery in the silence and solitude of the Rocky Mountains of northern Wyoming. The monks live a hidden life of prayer and contemplation in the pursuit of God. The monastery is inundated with young men who seek to leave everything to pray for the world, in a tradition at least a thousand years old. It is the monks’ great joy and privilege to share the fruit of their life with you in every cup of Mystic Monk Coffee.

We are especially fond of this particular Carmel, are currently Guild Members, and my husband even had the opportunity to visit since his brother spent a few months there before returning to the FSSP.

So... What are you waiting for? Hop on over and order some coffee, and while your at it, don't forget to order their CD. The music is beautiful!

A Cake for Our Lady of Mount Carmel

The night before last, I sat here trying to think of something to bake for the feast of Our Lady of Mount Carmel, which is coming up on July 16th. I was looking for ideas online, and in various cookbooks, and wasn't having very much luck. I started thinking that it would be so neat to make a dessert based on the Brown Scapular.

I didn't really know exactly how I would be able to pull it off, but today I received an email from Kimberlee directing me over to Under Her Starry Mantle. It was just what I was looking for!!!

Last year Anne made a beautiful Brown Scapular Cake for the Feast of Our Lady of Mount Carmel. Head on over to her blog and check it out! It's amazing!

Granita di Caffe

In the Feast Day Cookbook, Katherine Burton recommends making Granita di Caffe, a cool and refreshing Coffee Ice beverage, for the summer time feast of Our Lady of Mount Carmel.

Granita di Caffe

• 3/4 cup sugar
• 2 cups warm water
• 1/2 cup lemon juice
• 2 cups strong coffee

Stir the sugar into the warm water until it is melted and add the lemon juice. Stir for about five minutes. Add the coffee, strain, place in a freezing tray, and then freeze (stirring frequently), until it becomes a mush.

Serve the ice slush in glasses, with any of the following toppings:

• Whipped cream (add vanilla, sugar, almond extract, etc.)
• Liqueurs (Amaretto, Kahlua, Baileys, etc.)
• Chocolate curls
• Small pieces candied citrus peel

I actually think it would be perfect topped with whipped cream and some caramel sauce, don't you?

Roast Chicken With Lemon & Rosemary

Rosemary is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region and the name derive from the Latin name rosmarinus, which literally means "dew of the sea". The fresh and dried leaves are used frequently in traditional Mediterranean cuisine as an herb; they have a bitter, astringent taste, which complements a wide variety of foods. It is is extremely high in iron, calcium, and Vitamin B6.


For today's quick and easy meal, I will like to share with you one of our favour way to roast chicken wings. It's pretty easy to prepare and bursting with juicy taste and scented with the aroma of the herbs.

Ingredients: (serves 2)
4 - 6 Chicken Wings, washed and tuck-in
3 - 4 Cloves of Garlic, thinly sliced
6 Slices of Lemon
1 Spig of Rosemary
1/2 Tablespoon of Lemon Juice
Pinch Of Salt
Ground White/Black Pepper
5 - 10g of Butter, optional

Methods:
1. Washed and pat dry the chicken wings then tuck in the wings.
2. Marinate the Chicken Wing with garlic, lemon, rosemary(the leave only), salt and pepper for at least 1 hour or leave it over night in the fridge.
3. Preheat the oven to about 180 degree, place the marinated chicken wings in the baking dish and top each wings with the lemon and garlic slices from the marinate and a little cubes of butter(optional) and bake for about 20 - 30 minutes(depend on the oven) until golden brown and cooked through. (turn the wings once or twice to have even baking colour)
4. Served with baked potato, fries, spaghetti or as finger food.

OR (in order to cut down the baking time)
3. Place the marinated chicken wings in a microwave oven and cooked on medium heat for about 5 - 8 minutes.
4. Remove from the microwave and place it in baking dish and top with a tiny dot of butter and arrange the lemon and garlic slices on top of the chicken wings.
5. Bake in an oven toaster for about 15-20 minutes turning the wings at least thrice until down.

Notes:
a) You can buy those mid-joint or drumlets to make this dish depending on your preference.
b) If you can't get hold of rosemary you can ombit it but add in more garlic slices instead.

Chaldean Coconut Cookies

Another option for the feast of St. Thomas would be to make Chaldean Coconut Cookies.

In her book, A Continual Feast, Evelyn Birge Vitz recommends making Chaldean Coconut Cookies for the feast of St. Thomas. She says that "these triangular coconut cookies are served at First Communion parties among Christians in such countries as Iraq. According to their tradition, Saint Thomas the Apostle on his way to India brought the Gospel to the Chaldeans of Babylon and Assyria."

Chaldean Coconut Cookies

• 1 1/2 cups sugar
• 1/2 cup water
• 2 eggs
• 4 cups flaked coconut
• 1 teaspoon cardamom
• 1 teaspoon almond extract
• 2 tablespoons cornstarch
• 1/2 teaspoon baking powder

In a small heavy saucepan mix the sugar and water. Stir over medium heat until the sugar is dissolved. Let the mixture come to a boil and skim off the foam. Let cook, stirring constantly, until the mixture registers 240° F. on a candy thermometer. Let cool.

In a bowl beat the eggs lightly, and add the remaining ingredients. Stir in the sugar syrup. Knead the dough gently in the bowl with the palm of the hand and the fingers for about 5 to 7 minutes.

Refrigerate for 2 hours.

Preheat oven to 300° F.

Take balls of dough a little larger than a walnut. Using a spoon or your fingers, form each ball into a flattish triangle about 1/4 inch thick.

Place the cookies on greased baking sheets. Bake them for 35 to 40 minutes, or until they are very light brown.

Yield: about 2 dozen cookies.

*If I have a chance to make these, I will update with a photo.

Thomasstriezeln

The feast of St. Thomas the Apostle is July 3rd. In honor of his feast, I am planning on trying out the recipe suggested in Cooking with the Saints for Thomasstriezeln (St. Thomas Fingers). They look delicious, and not overly complicated to make.

Thomasstriezeln

1 TBSP Dry Yeast
1/2 cup Sour Cream
1 Lemon
2 cups Flour
1/2 cup Sugar
6 egg yolks
4TBSP butter
1/2 cup Powdered Sugar
1 TBSP Cinnamon

Mix yeast with the sour cream and let it stand for 5 minutes. Was the lemon and grate peel finely into a bowl. Add all other ingredients and stir them together. When the dough becomes slightly sticky, knead it for 5 minutes. (More dough may need to be added to make sure the dough is firm.)

Butter a 14x6 inch baking sheet and roll out the dough on it. With a pastry cutter, cut the dough into long fingers. Brush with melted butter. Mix powdered sugar with cinnamon and dust fingers thoroughly with the mixture.

Cover with a towel and let fingers rest in a warm place for about 40 minutes. Bake at 350 degrees F until golden. Approximately 30 minutes.

Yield: 40 fingers

You know, the more I use this cookbook, the more I am loving it... Now, to make those fingers!

St. Thomas the Apostle ~ Pray for Us!