Sunday, January 31, 2010

St. Blaise's Cookies

We have a couple of family feast days coming up at the beginning of February, so for the sake of my sanity I knew we wouldn't be celebrating the feast of Candlemas with any foodie fun. (We will be going to Mass and having some candles blessed, but that's about it.) 

But, like Jessica, I saw these adorable candle cookies over at Family Fun and really wanted to try them. Well, since St. Blase's Day is one of our family feast days, and Pepperidge Farm Pirouettes are easy enough to find I decided to pass on hunting down the cookies used for the base and decided instead to use a simplified version to represent the candles used for the blessing of the throats, which is traditionally done on St. Blase's day.

St. Blase's feast day isn't until February 3rd, but I went ahead and made this little tutorial for the visual people, like me, who might need to see it in pictures to better understand my alterations.

I used:
Pepperidge Farm Vanilla Pirouette cookies
white chocolate chips
mini marshmallows
white sugar
a few drops each of red and yellow food coloring

First, I made my own orange colored sugar by mixing a few drops of red and yellow food coloring with plain white sugar. Tossing it around in a zippered baggie works great plus the kids get a kick out of watching the color change. Not having any powdered sugar on hand to make the glaze frosting they recommended, I melted some white chocolate chips and snipped off the corner of another zippered bag. When my family made gingerbread houses this past year, I learned that melted white chocolate makes an excellent construction substance. It's easy to pipe on and firms up in a jiffy.

Next, cut the mini marshmallows in half on the diagonal and dip the cut end into the orange sugar to create the flame effect.

Use a drop of melted white chocolate to attach the marshmallow to the cookie and dribble some down the top to create the look of melted wax. I used another little drop to attach the two together in an X shape for this picture, but for the feast day, I plan to pick up some red licorice laces to tie them together, just like the candles that will be used to bless our throats on the day.

It is also a tradition in some countries to have some bread blessed on St. Blase's Day to keep on hand for treating sore throats. Long, thin bread sticks might also be a fun way to remember this Holy Helper and are easy enough to add to almost any meal!

Also, if you are looking for a coloring page for St. Blase, you can find one here on my personal blog.


Through the intercession of Saint Blaise, bishop and martyr, may God deliver you from ailments of the throat and from every other evil. In the name of the Father, and of the Son, and of the Holy Spirit. Amen. - blessing of Saint Blaise

Saturday, January 30, 2010

A Light Dessert for Candlemas


I recently ran across this super cute recipe at Family Fun, which is very similar to the Edible Candles that Mary posted last year.   Aren't they great!?!  I am hoping to make them (or a similar variation, since I don't have the exact cookies needed for the base) with my children this coming week, for the feast of Candlemas.

Ingredients:

Confectioners' sugar
Flower cookie with a center hole (we used Murray shortbread cookies)
Larger cookie (we used Anna's Ginger Thins)
Rolled wafer cookie (we used Pepperidge Farm Pirouettes)
Mini marshmallow
Orange decorating sugar
Red decorating gel

Directions:

Make a simple icing by stirring together 1 teaspoon water and 5 tablespoons confectioners' sugar.

Use dots of icing to attach a small flower cookie with a center hole to a larger cookie.

Dab icing on one end of a rolled wafer cookie and press it into the center of the flower cookie.

For the flame, halve a mini marshmallow diagonally, dip the sticky side of one half in orange decorating sugar, and attach the half with icing. Spoon a few wax drips of icing down the candle's sides and use red decorating gel to embellish the base.


If any one ends up making these, or perhaps Anne's amazing Candle Cake, we'd love to see pictures!  You can either leave a link to your post in the comments, or email a picture to catholiccuisine[at]gmail[dot]com and I'll add them to the bottom of this post!


Update:  Here is a picture of one of our Candlemas Cookies, which we included in our Candlemas Tea.



Hope you all have a happy and holy 
feast of Candlemas! 

St. Brigid's Bread

February 1st is the day on which St. Brigid is honored, especially among the Irish.

I noticed the other day, when I was posting Recipes for February, that we didn't have anything in the archives specifically for her feast, and was very excited when I received the following recipe from Kathleen at AMDG Academy.  Thank you Kathleen!

Kathleen's family enjoys making this "tried and true recipe" for breakfast, which she says is "simple and a real winner."  It sounds delicious!

I think I'll try baking it to enjoy with my favorite Irish Breakfast Tea while I read Brigid's Cloak: An Ancient Irish Story to my children as suggested in Catholic Mosaic: Living the Liturgical Year With Children!


St. Brigid's Bread

2/3 cup butter
1/3 cup sour milk
1/4 cup brown sugar, packed
1 pkg. yeast
1 egg
1 cup oats
1 cup Bisquick
2 tsp. cinnamon
1 tsp. allspice
1/2 tsp. ginger

Heat butter and milk to melt butter in microwave (or melt butter and scald milk.) Add sugar. Allow to cool slightly and add yeast, stirring to mix. Let mixture rest for 10 minutes. Add slightly beaten egg. Mix all dry ingredients and stir into yeast mix. Lightly grease a Pyrex pie plate. Pour batter and bake at 375 degrees for 15 to 20 minutes. When done, allow to cool slightly and serve warm with butter.


*The Irish Beef and Guinness Stew and Irish Soda Bread would be great recipes to serve on the feast of St. Brigid as well!

Thursday, January 28, 2010

Recipes for February ~ Month Dedicated to Holy Family



The Month of February is dedicated to the Holy Family.

"Nothing truly can be more salutary or efficacious for Christian families to meditate upon than the example of this Holy Family, which embraces the perfection and completeness of all domestic virtues." ~ Pope Leo XIII







February 1st, St. Brigid (Hist.):



February 2nd, Presentation of Our Lord (New and Trad) also known as the Purification of the Blessed Virgin Mary and Candlemas Day (Trad):



February 3rd, St. Blaise (New, Trad.):


February 5th, St. Agatha (New, Trad.):

February 11th, Our Lady of Lourdes (New, Trad.)


February 14th, St. Valentine (Trad.)


February 16th, St. Paul Shipwrecked (Malta):

February 18th, St. Bernadette Soubirous (New, Trad.):



February 20th Bls. Francisco Marto & Jacinta Marto (New):

February 27th, St. Gabriel of Our Lady of Sorrows (Trad.):


*If I missed anything from the archives, please let me know and I will update this post.  Hopefully we will have some new recipes to share with you all soon, including a compilation of our archived recipes for Lent...  


Lord Jesus Christ, who, being made subject to Mary and Joseph, didst consecrate domestic life by Thine ineffable virtues; grant that we, with the assistance of both, may be taught by the example of Thy holy Family and may attain to its everlasting fellowship. Who livest and reignest, world without end. Amen.

Saturday, January 23, 2010

Almond Cookies - 杏仁饼

Because of my colleague Rebecca who loves to eat "Almond Cookies", she asked me to help her google some reliable recipes that will produce those melt-in mouth type of texture which she is looking for. But when she tried the recipes that I gave her, the result was not what she expected. And since I also can't find the recipe that I used for making the Almond Cookies for her two years ago. I decided to pick one from the web (which I google for so long, seems harder to find almond cookies compare to the rest) which I think might work well from the ingredients and photo shown.

Most of the Almond Cookie recipes call for either melted butter/oil or both. Some use a little as 1 Tablespoon of Ground Almond whereas this recipe that I try from Malaysia Best website, she actually use equal amount of ground almond to flour. But instead of following her using Caster Sugar, I thought maybe I can swap it with Icing Sugar which is similar recipe to the Peanut Cookies that I did earlier. I also replace the freshly roasted and grind almond with those pre-packed ground almond meal for this trail bake.

Ingredients: (24 Cookies)
100g Ground Almond
100g Top Flour/Wheat Flour
50g Icing Sugar
30g Butter, cut into small cubes
70g Peanut/Corn Oil

Egg Wash:
1 Egg Yolk + 1 Teaspoon Egg White, beat well

Method:
1. Mix flour and sugar in a mixing bow and rub in butter till resemble bread crumbs.
2. Stir in the ground almond and mix well.
3. Next slowly pour in the oil and knead till it form a dough.
4. Set a set to rest for 20 minutes then roll into marble sizes.
5. Brush it with egg wash and bake in pre-heated 175 degree oven for 15 - 20 minutes.
6. Leave it on cooling rack to cool completely before storing in air tight container.


I don't know how come my Almond Cookies seems kind of flatten like those Westen type of "Almond Cookies".... Em... I think aparts from the swappig of items from the original recipe, I did add in like 1/8 teaspoon of baking powder to the flour mixture... Wondering will this affect the outlook of the cookies? But despite on the different of the outlook from the usual almond cookies that is sold for Chinese New Year. The one that I made here, look kind of like those "Traditional Flat Almond Biscuit" sold in those old bakery shop. Em... I shall let R tried a few of this when I get to see her at work next week......But for me and my family, we find this cookie is rather towards the crispy type compare to those those melt-in mouth texture. Posted by Picasa


Peanut Cookies - 花生酥

After resting for a week or so, I have some discussion going on with my colleague R regarding on what to bake for Chinese New Year. She was telling me that she had a few packets of chopped peanut being left over from the instant "Tangyuan - 汤圆" that she bought during December 2009 "Dong Zhi - 冬至".

Since I have not make any "Peanut Cookies -花生酥" before, I decided to do a google search for some suitable recipes, but some of it don't really look appetising from the photos. So after some mix and match on the recipes that I settle on one that I feel is easier to prepared and will yield good results based on the comments given.

From some of the recipes that I google it didn't really mention which type of peanut to be used for the recipe. So in order to save time for the trial baking, I bought the pre-packed ground peanut powder which most people used it for dessert purpose. The peanuts are finely grind into powder like texture and mixture of caster sugar based on the packet ingredients stated. So in this case, I have to cut down the amount of sugar used so that it is not too sweet due to the extra sugar in the ground peanut mixture.

Ingredients: (makes 36 marble sizes)
100g Ground Peanut Powder
100g Top Flour/Plain Flour
1/4 Teaspoon Baking Powder
50g Icing Sugar
60g Roasted Salted Peanut, finely chopped
70ml Peanut Oil/Corn Oil

Egg Wash:
1 Egg Yolk + 1 Teaspoon White, beat well

Method:
1. Mix flour, baking powder, ground peanut and icing sugar(sieved) together in a mixing bowl.
2. Next toss in the chopped peanuts and mix well.
3. Slowly add in peanut oil (you might required slightly 10 - 15ml more) to mix the flour mixture into a dough. (after stir in the oil with the spoon, use hand to knead and mix the dough will be much easier)
4. When the dough bind together, shape the dough accordingly to your preference size and shapes, brush with egg wash.
5. Bake in preheat 170 degree oven for about 15 - 20 minutes(depend on the sizes) till golden brown.
6. Set it aside on cooling rack to cool completely before storing it in air-tight container.


This is one of the most easier to prepare Chinese New Year cookies based on the short-cut that I have taken for the ingredients use :p But if you have the time for doing the preparation, I encourage that you might want to spend some time to roast the peanut till fragrant then grind it so that it will produce a even more fragrant and melt-in-mouth effect. Posted by Picasa

But no matter which type of methods/recipes your prefer, below are some interesting links that you might want to read about on their recipes/tips on making peanut cookies which I personally think is very useful:-

1. Malaysian Best - Peanut Cookies
2. Happy Home Baking - Cookie Galore
3. Do What I like - Chinese Peanut Cookies


Wednesday, January 20, 2010

Our Lady of Altagracia Orange Smoothies

January 21st is the feast of Our Lady of Altagracia!

Since we are still adjusting to having a new little baby in our home once again, I've had to keep our feast day cooking extremely simple...
A Gift of Gracias: The Legend of Altagracia
Our plans for tomorrow are to read and discuss the lovely book A Gift of Gracias: The Legend of Altagracia, and then make Orange Smoothies.  We recently made them during "O" Week, as my daughters learn Along the Alphabet Path, and they were so delicious!!

Here is our recipe:


Our Lady of Altagracia Orange Smoothies

6 oz. frozen orange juice concentrate
1 cup milk
1 cup water
1/2 cup powdered sugar
1 tsp. vanilla extract
8-9 ice cubes

Combine all ingredients except ice cubes in blender.
Blend for about 1-2 minutes, adding ice cubes one at a time.
Pour into glasses and serve.


O Sweetest Mother of Altagracia, Admirable Mother, who in your little house of Nazareth, served as a model for Christian mothers and wives. We ask you to bless our homes so that the sanctity and holiness of marriage will flourish in them.


Friday, January 15, 2010

Steam Salmon Fillet With Herbs

Here is another Chinese New Year auspicious dish from Cuisine Paradise Kitchen. Despite of the Cod Fish that I always used, Salmon is another type of fish that is always on my shopping list. And since now is near to the Chinese New Year festive season, I think having something which is "BRIGHT" and "RED" will be a great presentation to impress our guests during Chinese New Year gathering...... So let me share with you my 2nd Chinese New Year "Fish" dish which I called it "鸿运当头" due to the colour of the salmon slices and herbs like red dates and wolfberries.

The idea of steaming salmon with Chinese Herbs came into my mind because I wanted to prepare something different using the salmon fillet that I bought. Instead of the usual pan-fry, bake with herbs or poaching.... I think maybe I can in-cooperate some Chinese Herbs to it and turn the Salmon into a Auspicious Chinese New Year dish.......... There are a few types of Salmon available in the supermarket or Japanese seafood stall, but usually those that we get from the local supermarket are the Norwegian Salmon which is sold in pre-packed of different parts of the salmon fillet from head to tail. No matter how you like to consume your salmon in a way from RAW to grill or poach, I am sure every different methods will brings up another level of taste in the salmon.

Ingredients: (serves 2)
1 Pieces of Boneless Salmon Fillet, abt 400g
10g Shredded Ginger
1 Stall of Spring Onion, cut into long section
4 Red Dates, soften and cut into halves
1/2 Teaspoon of Wolfberries
2 Slices of Dang Gui, break into smaller portion
Drizzle of Sesame Oil, optional

Method:
1. Rinse the Salmon fillet, pat dry and cut into slices and set aside.
2. Place some spring onion on a steaming plate, top with some Dang Gui slices and arrange the salmon slices on top of it.
3. Scatter the red dates and wolfberries evenly on the salmon slices then get ready a pot of boiling water for steaming.
4. While waiting for the water to boil, pre-heat a small frying pan with about 1 tablespoon of oil, sauté the shredded ginger till fragrant and golden brown, removed and set aside for garnish.
5. When the pot of water boils, place some saute ginger on top of the salmon slices, drizzle some ginger oil and scatter some extra chopped spring onion and steam it over medium heat for about 5 to 7 minutes depend on the thickness of the salmon slices.
6. Before severing, top with the remaining saute ginger and oil and try to scoop a few teaspoons of the fish gravy(after steaming the fish, there will be some water/sauce appears below the fish) over the fish in order to make it look more glossy and presentable.

Note:-
~ This dish is best to serve warm, just right after steaming or else the texture of the salmon slices will be tough and not smooth.

Finally, this is the end product of my "Steam Salmon Fillet with Herbs - 鸿运当头" which I hope those who consume this will have great Prosperity and luck in the coming year. If you are going to try out this dish, do let me know your feedback irregardless of good/bad :) Till then I will leave you with the two Chinese New Year Fish Dish that I have shared with you..... Will update more if I have any new ideas to share...... Posted by Picasa


Thursday, January 14, 2010

Assorted Pineapple Tarts

Time when by so fast as it's another starting of the year again. In about a month's time, everyone will be celebrating Chinese New Year and now it is the time to prepare and take note of those festive bakes/dishes. In my family, without failed for the past 8 years, even during my end of confinement period, I still make the effort to prepare and bake our family all times favourite - Pineapple Tarts. And this is also a time whereby my dear son is looking forward to..... as he has being helping me with the rolling of jam, and mould the tarts for the past 4 years.... :)

Pineapple tarts are usually consumed during the Chinese New Year season and it's typical shapes include flat, open tart topped with pineapple jam under a lattice of pastry or rolls filled with jam that are open at the ends and jam-filled spheres. The pineapple jam is usually cooked under low heat in order to caramelize the grated fresh pineapple that has been mixed with sugar and spices like cinnamon, star anise and cloves. From the photo, you can see the metal star shape plunger which they used to cut-out a tiny star from the pastry to top on top of the open tart. But too bad, I have misplaced mine and had only managed to find it after I have finished making these tarts :(

According to the Chinese Lunar Calender, there are 12 different animals signs which is rotating each year. And in 2010, it happens to be the year of the "TIGER". And since it is a Tiger year, I decided to make something different and special. So without much hesitate, I look-up for my baking mould and come out with this "Tigger" head print to represent the Tiger year goodies...... My dear son was very excited about this new design of our family Pineapple Tart and he actually forbidden anyone to eat it.

This set of kiddy pineapple tarts is totally belong to my dear son. He did all the rolling, mould and coating himself before I put it in the oven for him. I guess, no matter what is your age group like, you won't want to reject these cute Hello Kitty, Pooh and Tomica tarts :) Posted by Picasa

With Chinese New Year around the corner, me and my family wish everyone of you a HAPPY CHINESE NEW YEAR and may this year brings prosper, health and good career to everyone of you. If you are interested in the "Melt In Your Mouth Pineapple Tart" recipe, you can click HERE for more detail.


Wednesday, January 13, 2010

Double-Boil Luo Han Guo With Pork Muscle Soup

Saw another version of this soup ..... 罗汉果瘦肉汤 on Channel 8, Wednesday TV variety show known as "3-Plus-1 II - 3菜1汤II". I think it's about 2 months ago, I saw one of the participating term preparing a soup using "Luo Han Guo - 罗汉果" and lean pork. I remember vividly that I had prepared a soup using Luo han Guo as one of the ingredients in a few years back.

"Luo Han Guo -
罗汉果" is a dried fruits that are ellipse or round, with a yellow-brownish or green-brownish colour, and is covered by fine hairs. The fruit has a hard but thin shell. When breaks open, you can see partially dried, soft substance which contains the juice and large quantity of seeds. It has been used in traditional Chinese medicine for colds, coughs, sore throats, gastrointestinal disorder, as well as a blood purifier. And in Asian country, this fruit is usually used to boil herbal tea or soup.

Before making this soup, I am actually kind of worry about its' taste as Luo Han Guo is mostly sweet is natural when used to boil herbal tea. But I was surprised with the result of the soup when it is ready to be consume......... I guess the key ingredient lays on the "Dried Tangerine Peel" which makes the soup taste great rather than "sweet".

Ingredients: (serves 4)
500g Pork Muscle
1 Large Luo Han Guo
1 Piece of Dried Tangerine Peel, 6 x 6 cm
6 Red Dates
1/2 Tablespoon Wolfberries
1 Litre of Water

Method:
1. Wash and trim the pork muscle, blanched it boiling water for about 3 minutes, removed and rinse well.
2. Soaked the dried tangerine peel in water for about 1 minute till soften, use a small teaspoon to scrape off the white pith on the inner skins as that will cause bitterness to the soup.
3. Break the Luo Han Guo into half, rinse and set aside.
4. Bring the pot of 1 litre of water to boil, add in all the ingredients except the wolfberries, bring to boil again and simmer on low heat for 5 minutes.
5. Transfer the soup mixture to a slow cooker and cook on AUTO heat for about 2 hours or so, add in the wolfberries in the last 20 minutes of cooking time.
6. Serve warm with rice or you can drink before meal.

Note:
~ You can cook the soup over low heat for about 45 minutes on the stove if you don't have any slow cooker.


This is indeed a great soup for the warm weather recently as well as a keeper for coming Chinese New Year where the kids and adults will be busying munching their favourite goodies. This soup will helps to smooth their throat and prevent cough too..... So why not give this a try if you are comfortable with the taste of Luo Han Guo herbal tea.Posted by Picasa

Sunday, January 10, 2010

Potato and Pork Chop Casserole

Last year's Catholic Cuisine post refers to a legend of how the devil often tempted St. Anthony in the form of a pig.  Saint Anthony was always able to resist those evil temptations.

So, for supper, we'll make Granny's Potato and Pork Chop Casserole  (It's so yummy and sooo easy!) and we'll talk about how God is stronger than the evil one and his temptations.


Potato and Pork Chop Casserole

1.  Grease the bottom of a cookie sheet that has sides.

2.  Wash, peal, and slice potatoes and place a single layer on the sheet. (I usually do about 1 per person.)

3.  Season pork chops and place on potatoes. ( I use creole seasoning.)

4.  2 cans cream of mushroom soup and about a can of milk. Mix this in a small bowl and pour over pork chops.

5.  8 oz Shredded cheddar cheese over top.

6.  Cover with foil and bake 45min to 1 hour. (It's ready when your potatoes are done.)

7.  Uncover and let cheese brown 10-15 min.


This recipe was submitted by Lori, from Busy with Blessings, for the feast of St. Anthony Abbot on January 17th.  Thank you Lori!