A Summer Harvest: The Assumption of the Blessed Virgin, August 15
August 16, 2011

On August 15th we celebrate the Assumption of the Blessed Virgin Mary—when she was taken up to heaven, body and soul. This is not a new idea but a very old one dating back to at least the 5th century. On this day we honor our Blessed Mother and are filled with hope that we, too, will experience the glory of Christ’s presence in heaven as Our Lady does.

Partly because of the time of year that it is celebrated, summer harvest foods are traditional for this Feast, particularly herbs and fruit. Our menu consisted of “Assumption Salad” with oranges and dates, Stuffed Zucchini, and Baked Stuffed Apples with Butter Rum Sauce.

Assumption Salad:

We chopped up pretty red leaf lettuce and added orange slices and dried dates on top. We made a simple dressing from Olive Oil, Balsamic Vinegar, Grapefruit Juice, a little sugar, and fresh ground pepper. I got the idea for this salad from the “Morraccan Salad” recommended for the Feast of the Assumption in Brother Victor Antoine D’Avila-LaTourrette’s Sacred Feasts. I LOVE all of his cookbooks. They are meatless, seasonal, and delicious. However, because his monastery is in New York, we usually have to make alterations so that the recipe will be seasonal for us in North Florida.

Another one of my favorite, favorite cookbooks is Simply in Season. It’s great to peruse for ideas for using whatever is growing in your garden. I used Simply in Season’s Stuffed Zucchini recipe as a base and altered it according to what we had in the garden and pantry. Here’s what I came up with:

(Serves 4-5), Preheat Oven to 350

3 Zucchinis: split lengthwise and scoop the seeds out, then use a spoon to remove some of the flesh to save for the stuffing. Don’t get too close to the skin, though, because you want a sturdy shell to stuff with the other veggies and meat.

¾ lb Ground Beef

1 Onion (chopped): Cook together in a deep pan until meat is browned.

Add:

1 ½ cup Corn

Tomatoes (chopped) (we have various sizes coming in from the garden, I used a comparable amount to two medium tomatoes)

Any other Summer Veggies you have growing

2 large cloves Garlic

Chili Powder (I only used a little because our two-year-old is sensitive to spicy food, but add as much as tastes good to you!)

Fresh herbs! (We had fresh Oregano, Thyme, Sage, and Rosemary thriving in the front yard): Add all these to the pan along with the left over Zucchini you reserved. Stir it around for 5 minutes or so.

Salt and Pepper to taste

Add:

¾ cup Bread Crumbs (just use Gluten-Free bread crumbs to make the meal entirely GF!)

¼ cup Cheese, shredded (I used Mozzarella)

Add to filling and stir in. In a baking dish stuff Zucchini shells with the filling. Bake for 20 minutes, then add more shredded cheese on top. Continue baking until you think the shells are tender.

Assumption Day Baked Stuffed Apples with Butter Rum Sauce

I had aspirations to do Stuffed Pears as my friend Helen told me that they are a traditional Assumption Day food in Greece and Italy. Unfortunately, it’s just not pear season here and the ones available at the grocery store were looking pitiful. So…Stuffed Apples it is!

Preheat Oven to 350 (you can just stick these in and let them bake while you’re enjoying your salad and zucchini!)

6 Apples: Create a well in each apple by coring part way (you don’t want to core all the way to the bottom or the stuffing with fall out)

Create a filling with:

¼ – ½  cup Sucanat, depending on how sweet you want them (you can also use brown sugar, I just like baking with sweeteners that aren’t as refined)

½ cup Butter (softened)

Raisins

Dried Dates

Chopped Almonds

Cinnamon

Nutmeg

Clove

(A note on the spices: I always just spice to taste! Sorry I don’t have more precise measurements)

Just mix them together and stuff the filling into the wells you made in the apples, then stick them in the oven in a baking dish with just a little water in the bottom of the dish. Leave them in there until you think the apples are tender. I think it took close to an hour for ours to be ready.

While they’re baking, whip up a Butter Rum Sauce.

Combine in a sauce pan and bring to boil:

½ cup Sugar

½ cup Heavy Cream (We only had whole milk and that worked just fine)

¼ cup Butter

Reduce heat and simmer 5 minutes, stirring frequently. Remove from heat and add 6 TBSP Rum. Drizzle this sauce over the apples when they come out of the oven.

St. Bernard’s Prayer to Mary:

We accompany thee, on this day, with our most ardent wishes to thy Son, O glorious Virgin, Queen of heaven! and follow thee from afar, O happy Virgin! Give thy mildness to the world, give of the grace thou hast found with God. Obtain by thy blessed intercession, grace for the guilty, recovery for the sick, strength for the faint-hearted, aid for those in peril! Dispense to us thy servants, who on this glorious festival-day invoke thy sweetest name, O gentlest Queen, the grace of Jesus Christ, thy Son, our Lord and God, to whom be glory forever. Amen.

Advertisements

St. Anthony of Padua’s Creamy Pasta with Seasonal Veggies (Gluten-Free)
June 18, 2011

On Monday night we celebrated the Feast of St. Anthony of Padua (1195-1231)—patron saint of things lost. St. Anthony was a Portuguese-born Franciscan who died in Italy and is also a Doctor of the Church, often called the Evangelical Doctor because of his commitment to missionary work. He was also known as the “Hammer of Heretics” which is a pretty great title, you must admit.

Because Italy became his adopted home, I thought a pasta dish would be apropos. We’ll call it St. Anthony’s Pasta, but it’s really just a fancy macaroni and cheese style dish with seasonal veggies thrown in the mix. I used the Pioneer Woman’s Macaroni and Cheese Recipe as a jumping off point.  Warning: we’ve been doing a lot of gluten-free cooking because our two-year-old’s eczema is much better when he doesn’t have gluten. I’ll just note when I’ve used a gluten-free substitute for something but the regular wheat ingredient will work just as well (probably better).

4 cups Pasta (We used Gluten-Free pasta shells)

1 beaten, egg

4 TBS Butter

2 .5 cups Whole Milk (What other kind is there?)

2 tsp dry mustard (We didn’t have any so I used regular mustard, about 3 TBS)

8 oz. Cheddar Cheese (grated)

Optional but recommended: Fancy Cheese (I added some Smoked Gouda and Gruyere)

1/4 cup Flour (as a thickener, we used King Arthur’s Gluten-Free Flour and it worked pretty well)

Seasoning  to taste(Salt, Pepper, Paprika, Chili Powder)

Seasonal Veggies (from our garden we harvested Swiss Chard, Leeks, and Tomatoes)

Bacon

Boil the pasta, cook, and drain. While you’ve got that going, whip yourself up a yummy creamy cheese sauce. Melt the butter and add the flour then whisk together, about 5 minutes. The gluten-free flour didn’t thicken as well as the regular flour, but the end result was still good. Add milk and mustard, whisk together. Add some of the milk mixture to your beaten egg so that it won’t scramble when it joins the sauce, then add it to the pot. Toss in the grated Cheddar and add some of your Fancy Cheese saving some of the Fancy Cheese for the top. Add your seasonings. I always do this by taste so I can’t help you out with the exact measurements.

Add your pasta to the yummy sauce. Then sauté your veggies (I just sautéed the swiss chard and the leeks in some olive oil, the tomatoes can just be chopped up and tossed into the pasta.)

Fresh tomatoes from your garden can’t be beat! If you grow one thing this summer, please let it be tomatoes! Add your veggies to the pasta and mix it together. Grate a little of the fancy cheese (Gruyere and Smoked Gouda) on top before popping it into the oven to get bubbly and golden on top (20ish minutes). While it’s in the oven, fry up some bacon. When the cheesy pasta is ready to come out of the oven, serve it into bowls and sprinkle some chopped up bacon on top. If you’re in the Tallahassee area, please get yourself some Thompson Farm Bacon. It’s from a South Georgia farm and you can get it at New Leaf Market. After you try it, no other bacon will satisfy you. I mean it.

Tomorrow is Trinity Sunday! We will be feasting on something involving these organic local blueberries:

Picked just this morning with my little fellow: