Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

08 November 2013

8 November - Four Crowned Martyrs; Old Fashioned Rocks


Today we honor the patrons of sculptors and stonemasons.


“On the Lavican way, the birthday of the saintly brothers, Severus, Severian, Carpophorus and Victorinus, called the Four Crowned, who were scourged to death with leaded whips, during the reign of the Diocletian.  As their names, known some years afterwards by revelation, could not then be ascertained, it was ordered that their anniversary should be commemorated with the preceding five, under the name of the Four Saints Crowned.  This appellation was retained by the Church, even after their names had been revealed.”

The ‘preceding five’ saints referenced were “Claudius, Nicostratus, Symphorian, Castorius and Simplicius, who were first sent to prison, then scourged with whips set with metal, and as they could not be made to forsake the faith of Christ, Diocletian ordered them to be thrown into the river.”

The Golden Legend calls them “The Four Crowned Martyrs” and says of them: “… And these martyrs knew all the craft of sculpture or of carving, and Diocletian would have constrained them to carve an idol, but they would not entail nor carve it, nor consent to do sacrifice to the idols.  And then by the commandment of Diocletian, they were put into tuns of lead all living, and cast into the sea… And Melchiades, the pope, ordained these four saints to be honored and to be called the four crowned martyrs before that their names were found.  And though their names were afterward found and known, yet for the usage they be always called the four crowned martyrs.”

The Golden Legend also explains that for a long time after their martyrdom, their true names were unknown, so they were honored under the names of the other five martyrs.  It is under these names that they were entered in an Old English Martyrology [Simplicius became a fellow workman].  Here quatuor coronati  is translated as ‘the four victorious men’: “On the eighth day of the month is the martyrdom of the holy martyrs that are called in the books, quatuor coronate, that is the four victorious men, whose names were Claudius, Castorius, Symphorianus, and Nicostratus.  These were four skilful workers in stone at Rome; six hundred and twenty-two workers were there altogether, and no others were equal to them.  Every morning they marked their iron tools with the sign of the cross, and then they were never broken, but they carved each stone as the emperor designed.  One of the workmen was named Simplicius; he believed in God and received baptism, and since he did all that the others did.  Then God granted greater gifts to these five workmen than to the others.  The other workmen then complained of them to the emperor and told him that they were Christians and that they performed their artificial work by sorcery, because they marked their work with the sign of Christ’s Cross.  The emperor was angry and commanded them to be locked up alive in leaden chests and these to be thrown into the water.  After forty-two days, a Christian pulled up the chests with the bodies and placed them in his house, and many miracles since happened through these holy men.”

Subsequent embellishments and research have muddied the waters even further, so that it is not known which group (the four or the five) handled the carving tools (the other group being either government officials or soldiers); even the locations of their executions – Rome and modern Bosnia – are ascribed to one set or the other.  Or perhaps the Quattro Coronati are an entirely different group of martyrs, as proposed by the entry in the Catholic Encyclopedia.

Whatever.  Our ancestors didn’t care.  They honored four (or five) workmen – with or without names – who gave their lives for their faith. In the 15th century, an English stonemason’s guild entered this in their records:

“Pray we now to God Almighty,
And to His Mother, Mary bright,
That we may keep these articles here
And these points well altogether,
As did those holy martyrs four
That were in this craft of great honor.

They were as good masons as on earth shall go,
Gravers and image makers they were also,
For they were workmen of the best

The emperor had them in great liking;
He invoked them an image to make,
That might be worshiped for his sake;
Such idols he had in his day
To turn the people from Christ’s law,

But they were steadfast in Christ’s religion
And to the craft, without denial;
They loved well God and all His doctrines,
And were in His service evermore.
True men they were, in that day,
And lived well in God’s law;

They resolved no idols for to make,
For no good that they might take;
To believe on that idol for their god,
They would not do so, though he were mad,
For they would not forsake their true faith,
And believe on his false religion.

The emperor caused to take them at once
And put them in a deep prison.
The sorer he punished them in that place,
The more joy was to them of Christ’s grace.
Then when he saw no other way,
To death he caused them to go.

Who so will of their life more know,
By the book he may in learn,
In the legend of the saints,
The names of the four crowned ones.
Their feast will be, without denial,
After All Hallows, the eighth day.”

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We can honor the patrons of sculptors and stonemasons with OLD FASHIONED ROCKS:

Heat oven to 350° F.
Grease cookie sheets (enough for 2 – 3 dozen cookies)

Bring ½ cup of water to boiling and pour it over 2 cups of raisins.  Set aside.
Soften ½ cup of butter.
Sift 2-½ cups of flour, then add a teaspoon EACH of baking powder, salt, and ground cinnamon, and sift again.

In a large bowl, cream the softened butter with 1-½ cups of firmly packed dark brown sugar.  Add 2 eggs, one at a time, beating the mixture until light after each addition.

Stir in ½ cup of chopped walnuts, then add the flour mixture and the raisins with the soaking water, and mix well.

Drop by teaspoonfuls onto the cookie sheets and bake for about 15 minutes. 


29 August 2013

29 August - St. John the Baptist; Johnnycake


The Obligatory Memorial of the Beheading of John the Baptist.

“The beheading of St. John the Baptist, who was put to death by Herod about the feast of Easter.  However, the solemn commemoration takes place today, when his venerable head was found for the second time.  It was afterwards solemnly carried to Rome, where it is kept in the church of St. Silvester, near Camp Marzio, and honored by the people with the greatest devotion.”


He was invoked against epilepsy and convulsions – known as Morbus sancti Johannis or le Mal de St. Jean – probably because of miraculous healings of those two maladies on the feast of his nativity in Sainte-Christophe church, Creteil (France). 


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For today’s tea, I am having JOHNNYCAKE [yes, I know the name may be a local pronunciation of “journey cake”.  I don’t care.]

This one uses molasses, making it darker and sweeter than other forms of Johnnycake.

Heat the oven to 400° F.  Grease an 8-inch square pan.

Sift flour to make 1 cup.  Then sift together the (sifted) flour, 4 teaspoons of baking powder, and 1 teaspoon of salt.  To this mixture stir in 1 cup of yellow cornmeal.  Set aside.

In another bowl, lightly beat one egg.  Stir in ¼ cup of molasses and 1 cup of milk.  Blend thoroughly and stir it into the flour mixture.

Melt ¼ cup of shortening, and blend it into the batter.

Pour batter into greased pan and bake for about 25 minutes.

Those for whom this cake is not sweet enough might try a dusting of powdered sugar on top.  If you have or can make a cake stencil, it will make your johnnycake very festive indeed.
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Ant: Among those born of woman none arose greater than John the Baptist.
V: He was a man sent by God.
R: Whose name was John. 
Prayer:
Show Thyself, we pray, O omnipotent God, so that Thy household may go by the way of salvation, and by following the encouragements of the blessed John, forerunner of Christ, may reach Him whom he with certainty foretold, our Lord Jesus Christ.
                        Early 16th century prayer found in the Hypertext Book of Hours
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Artwork: “Saint John the Baptist” from the Hours of Catherine of Cleves, 15th c.  Morgan Library, New York.  Look very carefully and you can see that, under his mauve cloak, John is wearing a camel skin – the camel’s head and hooves are still attached.

“Beheading of Saint John the Baptist”, woodcut from The Golden Legend, 1489.


24 August 2013

24 August - St. Bartholomew; Lava Cakes


Weather –As Bartholomew’s Day, so the whole autumn.

If Bartelmy’s day be fair and clear,
Hope for a prosperous autumn that year.

St. Bartholomew brings the cold dew.

If it rains on Bartholomew’s day, it will rain the forty days after.
however
St. Bartholomew’s mantle wipes dry all the tears that St. Swithin can cry.
[Yesterday was the last of St. Swithin’s Forty Days and the weather should be more settled now.  Should be.] 

Thunderstorms after Bartholomew’s Day are more violent [compared to what?]

If the day be misty, the morning beginning with a hoar frost, then cold weather can be expected soon, and a hard winter.

Saint Bartholomew
Brings the cold dew.

Saint Bartholomew shortens our afternoons.
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There is more about Saint Bartholomew, Apostle and Martyr, here.
 

In Belgium, servant girls were told to stay out of the cabbage field today, with the reason being that St. Bartholomew didn’t want their prying eyes watching him as he made the cabbage heads larger. [I think it was to keep the servant girls from meeting the farm boys out in the fields to make whoopee.  ‘Cause we all know what that leads to…  “Mom, where did I come from?” “The cabbage-patch.”]

And for some reason, people in Brittany and Belgium who suffered from catalepsy used to gather on St. Bartholomew’s eve at their local church and trip the light fantastic. [And I will bet that there were more than a few non-sufferers- or at least just-suddenly-came-down with the malady – dancing the night away.  Anything for a party!]

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Today is also dedicated to Saint Ouen (Owen) of Rouen.

And today in 79 AD, Mount Vesuvius erupted and shortly thereafter buried Pompeii and Herculaneum.

So, Fruit Leather for St. Bartholomew and Periwinkles for St. Ouen.  For Vesuvius, LAVA CAKES. One of Saint Bartholomew's miracles was to move a volcano away from a group of very, very nervous people and send it out to sea, so the recipe goes with his day as well.

I found this recipe on the inside of a Challenge Butter package, and is here reproduced with permission of Challenge Dairy Products, Inc., on whose website - www.challengedairy.com - you can find more delightful recipes.
 
1/2 cup (1-stick) Challenge Butter, melted
7 Tablespoons unsweetened cocoa powder
1/2 cup sugar
1/2 cup brown sugar
3 Tablespoons all purpose flour
1/2 teaspoon salt
4 eggs
1 teaspoon vanilla

Preheat oven to 400°  F.

Use approximately 1 Tablespoon of the melted butter to brush the inside of six 4-ounce ramekins or custard cups; set aside.

In a large bowl, beat together remaining melted butter, cocoa powder, sugars, flour and salt.  Stir in eggs until smooth.  Stir in vanilla.

Pour batter into the prepared ramekins and set the ramekins in a large baking dish.  Pour hot water into the baking dish to a level about halfway up the side of the ramekins.

Bake for 14-15 minutes until the batter puffs but the center is not set.  The edges will be firm but the center will be runny.
[How can you tell?  Same as you would for a cake - with a toothpick - except that this time, you want to see the toothpick come out "not clean"].

Serve the cakes in the ramekins or run a knife around the edge of each cake and unmold onto plates [the buttering previously helps a lot with this].  Serve the cakes warm or chilled.  Garnish with raspberry sauce, fresh berries, vanilla ice-cream or a dusting of powdered sugar.

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ARTWORK: “Saint Bartholomew” from the Hours of Catherine of Cleves, 15TH century.

“Saint Bartholomew” woodcut from The Golden Legend, 1489.

21 August 2013

21 August - Consualia; Aliter Isicia Omentata


Today, XII Kalends September in the Roman calendar, was the festival of Consualia, in honor of Consus, the deity in charge of counsel – especially kept counsel – and secrets.  Most famously it is known as a set-up by Romulus, by which he planned to keep his new city of Rome going through the forcible abduction of brides for his men.

Yep, this was the day of those sobbin’ women, “who lived in the Roman days.”

According to Sir William Smith in his Classical Dictionary of Biography, Mythology, and Geography: “In the fourth month after the foundation of the city, he [Romulus] proclaimed that games were to be celebrated in honour of the god Consus, and invited his neighbours, the Latins and Sabines, to the festival.  Suspecting no treachery, they came in numbers, with their wives and children.  But the Roman youths rushed upon their guests, and carried off the virgins.”  


They never did return their plunder   
The victor gets all the loot.  
They carried them home, by thunder, 
To rotundas small but cute.  
And you've never seen, so they tell me,  
Such downright domesticity. 
With a Roman baby on each knee  
Named "Claudius" and "Brute" 
             Johnny Mercer, “Seven Brides for Seven Brothers”, 1954.



Not a whole lot is known about Consus or his festival, although a lot of interesting stuff has been written.  Varying accounts by both ancient and modern writers have muddied the waters, identifying him with the gods of the lower world and of the harvest (making this another harvest festival.  Or perhaps the festival made him another harvest god.  Who knows?).  At some point, he was associated with Neptunus Equestris (in Greek, Poseidon Hippios, the Horse God), hence (supposedly) the prominence of horses, asses, and mules in the celebrations, where the equines were decorated with flowers and given a holiday from work.  Horse races and mule races in the Circus Maximus were traditional to the day, as was the annual unearthing of the buried altar of Consus in the Circus.

Pretty much, it seems like a day to have fun, which is probably what it was for the Romans.

======================================================
So what would the Romans eat as they watched the horse and mule races?   The Food Timeline has excerpts regarding ‘fast food’ in Rome along with the kinds of eatables at the Coliseum.  Since it is summer, I offer for your consideration a recipe from the famous ancient Roman cookbook of Apicius, De Re Coquinaria, for what Michaela Pantke calls “a kind of Roman burger”.

This version comes from Joseph Dommer Vehling, in his 1926 book “Apicius: Cookery and Dining in Imperial Rome”, available online at Project Gutenberg:

ALITER ISICIA OMENTATA

FINELY CUT PULP [of pork] IS GROUND WITH THE HEARTS OF WINTER WHEAT AND DILUTED WITH WINE. FLAVOR LIGHTLY WITH PEPPER AND BROTH AND IF YOU LIKE ADD A MODERATE QUANTITY OF [myrtle] BERRIES ALSO CRUSHED, AND AFTER YOU HAVE ADDED CRUSHED NUTS AND PEPPER SHAPE THE FORCEMEAT INTO SMALL ROLLS, WRAP THESE IN CAUL, FRY, AND SERVE WITH WINE GRAVY.

Note: ISICIUM refers to minced or hashed meat, like sausage meat. Ground beef works.  OMENTATA refers to the caul or intestinal membrane, such as used for sausage casings.  Since I’m not making sausage, I’ve left that out of my version of the recipe, along with the Wine Gravy.

For the modern kitchen:
Soak ½ cup of cream of wheat (or fine bread crumbs or two pieces of toast) in ½ cup of wine (or other liquid such as milk or water)

Crush 4 tablespoons of toasted pine nuts; reserve.

Mix the soaked wheat (and liquid if any is left) and crushed nuts with 1 lb of ground meat, ½ teaspoon of ground black pepper, ¾ teaspoon of ground allspice [aka the ‘myrtle berries’], and 3-½ tablespoons of garum (a salty fish sauce)* or substitute a mixture of a scant ½ teaspoon of salt dissolved in 3 – 4 tablespoons of white wine.  Shape into burgers and either pan-fry or grill until done.

Apicius didn’t serve his Aliter Isicia Omentata on a bun, but that shouldn’t stop us.

*You can buy garum or make it yourself.

Micaela Pantke entered her translations of some of Apicius’s recipes here, if you are interested in trying more Roman cookery.


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Artwork:  Nicolas Poussin, c. 1635. The Abduction of the Sabine Women, Metropolitan Museum of Art, New York. Wikipedia.

“Dinner Gong: A Roman gong from Pompeii”. Pen-and-ink drawing by Joseph Dommer Vehling, in his 1926 book Apicius: Cookery and Dining in Imperial Rome, available online at Project Gutenberg.

20 July 2013

20 July - St. Margaret; Tarragon Vinegar


Weather - If St. Margaret's Day be dry, God will give us a fine autumn.

Farming and Gardening – Start harvesting on St. Margaret’s Day.

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“At Antioch, Saint Margaret, virgin and martyr” of which you can read more here.


                     To St. Margaret

"Hail, Saint! Whose form the pencil yet portrays,
Calling our minds to hallowed times of old,
When pastors grave, to guard their wandering fold,
From prowling Wolf that on meek virtue preys,
Gathered their flocks on holy ground to graze,
By fountains pure, where sacred waters rolled.
And when at eve the vespers bell had tolled,
Around their hopes the pen of faith did raise,
Inspire me to exhort our faltering race;
To strive with him thou, martyred virgin, trod.
Then cheer thou with thy form and tranquil face,
Christ’s sheep awaiting his directing nod,
Who whylome [formerly] held on earth the heavenly mace,
And brought them back to their appeased God."

(This sonnet was published in 1820, and it is said that the unnamed author wrote it upon viewing Raphael’s picture of Saint Margaret.)

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And Poppies a sanguine mantle spread,
For the blood of the Dragon St. Margaret shed.

On St. Margaret’s day, Dragon’s Breath Chili would be appropriate.   It has 26 different ingredients, not counting the French-fry base, or the cracker-green onion-cheddar garnish, so it might be a bit much.  Make your own favorite chili, and if it is on the mild side, call it “Dragon’s-Breath-After-A-Breath-Mint Chili.”

“The Every-Day Book” (1838) dedicates Virginian Dragon’s Head (Dracocephalus Virginianum) to Saint Margaret.  Any of the Dragon’s Head family, like the one pictured here, would be a pretty addition to your Mary Garden.  In my garden, I have the “little dragon”,  Artemisia Dracunculus, aka Tarragon (don’t be fooled by the little dragon name. It is a very strong herb, and a little goes a long way).  Nearby is a patch of Daisies (Daisy being a nickname of Margaret).

Tarragon is a perennial plant, and once established grows forever (or close enough).  I use this everywhere – sprinkled on roast chicken (before it goes into the oven), on baked fish (after it comes out of the oven), in mayonnaise, and just a touch on salads.  It is so good.

One of the things I make from my herbal harvest is TARRAGON VINEGAR, used especially in the recipe for Green Goddess Dressing.  Anchovies and Tarragon!  Heavenly days!

You will need approximately 2 cups (1 pint) of tarragon leaves.  If you need to wash them, do so very gently in a basin of cool water.  Pat dry, and then air dry thoroughly.

Cut 1 clove of garlic in half.  Heat 2 to 3 cups of white wine vinegar to just below boiling.

Crush the tarragon leaves lightly between your hands to release the oils and put them in a bowl (use a bowl that you won’t need for a while).  Add the heated vinegar, the garlic, and two whole cloves.  Cover the bowl and allow it to stand for 24 hours.  Take out the garlic, put the cover back on, and let it stand for 14 days.  Yep, two weeks.

When time is up, strain the mixture until all the herbal residue is gone and the vinegar is clear.  I use paper filters, but cheesecloth also works.  Put a sprig (or several) of tarragon in the sterilized vinegar bottle and pour in the strained vinegar.  Cork it tightly.

Another recipe says to pack the leaves into a quart jar, and pour unheated vinegar over them to within 1” from the top.  Use a wooden spoon to bruise the leaves and release the oils.  Cover the opening with plastic wrap, then screw on the jar lid.  Label it if you need to; store it in a cool, dark place for 4 to 6 weeks.   Proceed as above to strain and bottle the resultant nectar.

This works with other herbs as well.


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Artwork:

Raphael, c1518.  Saint Margaret of Antioch. Kunsthistorisches Museum, Vienna.  Swiped from Wikipedia.  I don’t know if this is the Raphael St. Margaret that inspired the poem, but I prefer it to the one in the Louvre.

Dracocephalum ruyschiana, swiped from Wikipedia.

"Death of Saint Margaret" from Pictorial Lives of the Saints by John Gilmary Shea (1889)

“Saint Margaret”, woodcut, c.1489, from The Golden Legend.


17 July 2013

17 July - King James tightens his belt; A Grande Sallet


In 1604, King James I of England found it necessary to reduce his household expenditure (which his loving subjects must have applauded) and announced today:

“We are truly informed by our Privy Council, that if some reasonable order be not taken to abate the great and daily charge of our household, which of necessity hath been much more increased since our coming to the crown, than it was in our dear sister’s time; and that to provide the same increase of provision will not only fall out more chargeable that we like of, but prove more burthensome and grievous to our loving subjects, whose quiet and welfare we greatly desire; First, therefore, to diminish our said daily charge, whereas ourself and our dear wife, the Queen’s majesty, have been every day served with thirty dishes of meat; now, hereafter, according to this book signed, our will is to be served but with twenty-four dishes every meal, unless when any of us sit abroad in state, then to be served with thirty dishes, or as many more as we may command.”

Sounds like he was making a real sacrifice.


Robert May wrote down a life-time’s experience of cooking for the Elizabethan and Jacobean nobility in his 17th-century book, The Accomplisht Cook, or, The Art and Mystery of Cookery (which you can read at Project Gutenberg).   He also gave bills of fare for every month and several ‘feast’ days, when the groaning board would be festively augmented. 

His suggested menu for Christmas Day looks like what the King was reducing, even though there are only twenty-one dishes per course:

     1st Course
Oysters
A collar of brawn
Stewed Broth of Mutton marrow bones
A grand Sallet
A Pottage of caponets
A breast of veal in stoffado
A boil’d Partridge
A chine of beef, or surloin roast
Minced Pies
A Jegote of mutton with anchove sauce
A made dish of sweet-bread
A swan roast
A pasty of venison
A kid with a pudding in his belly
A steak pie
A haunch of venison roasted
A turkey roast and stuck with cloves
A made dish of chickens in puff paste
Two bran geese roasted, one larded
Two large capons, one larded
A Custard

     2nd Course
Oranges and lemons
A young lamb or kid
Two couple of rabbits, two larded
A pig souc’t with tongues
Three ducks, one larded
Three pheasants, one larded
A Swan Pye
Three brace of partridge, three larded.
Made dish in puff paste
Bolonia sausages, and anchoves, mushrooms, and Cavieate [caviare?], and pickled oysters in a dish
Six teels, [teals] three larded
A Gammon of Westphalia Bacon
Ten plovers, five larded
A quince pye, or warden pie
Six woodcocks, three larded
A standing Tart in puff-paste, preserved fruits, Pippins, etc.
A dish of Larks
Six dried neat’s tongues
Sturgeon
Powdered geese
Jellies.
 [Alka-Seltzer™]

For days in Lent and fast-days throughout the year (there were several besides Fridays), the menu dropped down to sixteen dishes per course with no meat in sight.  Truly penitential!

Below is his recommended (and much lighter) bill of fare for July:

           1st Course
Muskmelons
Pottage of Capon
Boil’d Pigeons
A hash of Caponets
A Grand Sallet
A Fawn
A Custard

          2nd Course
Pease, or French Beans
Four Gulls, two larded
Eight Pewits, four larded
A quodling [green cooking apple] Tart green
Portugal eggs, two sorts
Buttered Brawn
Selsey Cockles broil’d


On hot July days, a GRAND SALLET would be easy, satisfying, and cool:

“Take a cold roast capon and cut it into thin slices square and small, (or any other roast meat as chicken, mutton, veal, or neat’s tongue) mingle with it a little minced taragon and an onion, then mince lettice as small as the capon, mingle all together, and lay it in the middle of a clean scoured dish. Then lay capers by themselves, olives by themselves, samphire by itself, broom buds, pickled mushrooms, pickled oysters, lemon, orange, raisins, almonds, blue-figs, Virginia Potato, caperons, crucifix pease, and the like, more or less, as occasion serves, lay them by themselves in the dish round the meat in partitions. Then garnish the dish sides with quarters of oranges, or lemons, or in slices, oyl and vinegar beaten together, and poured on it over all.  On fish days, a roast, broil'd, or boil'd pike boned, and being cold, slice it as abovesaid.”

[Sounds like a Salade Niçoise, or a classic Chef’s Salad.] 

To modernize May’s recipe, cut up roast chicken into small pieces, and mix with minced onion and tarragon (how much depends on your taste or the amount of chicken you are using, but a little tarragon goes a long way).  Tear lettuce into bite-sized pieces and mix together with the chicken.  Pile that in the middle of your salad dish.  Around it put various salad fixings: pickled capers, pickled mushrooms, olives of whatever kinds suit your fancy, small potatoes (cooked and chilled), peas and/or green beans (also chilled, marinated if desired), artichoke hearts, radishes, sliced cucumbers, tomato wedges, red-onion rings, etc.  If you want to be really Jacobean, do as May says and add clusters of raisins, almonds, figs, and citrus fruit to the nimbus around the lettuce (oh, and oysters…).  Edge the whole dish with half-moon slices of oranges or lemons.  Mix together ‘oyl and vinegar’ (1/2 cup of olive oil, 3 tablespoons of vinegar) and beat until well-blended.  Season with salt and pepper to taste, if desired.  May says to pour it on the sallet; I prefer to have it in a separate container and let the diner calculate the amount he needs.

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Artwork:
King James I at dinner, swiped from Wikisource
Woodcut, c. 1600, from the "Roxburghe Balades", found in Phillip Stubbes' Anatomy of Abuses in England.

15 July 2013

15 July - Saint Swithin; Rainbow Parfait


"How, if on Swithin’s Feast the Welkin lours,
And every Penthouse streams with hasty Show’rs,
Twice twenty Days shall Clouds their Fleeces drain,
And wash the Pavement with incessant Rain."
John Gay, (1716) Trivia, or the Art of Walking the Streets of London

Today we celebrate the Translation of Saint Swithin, of which you can read more here.

Well, we may get incessant Rain or very nearly, but rain brings rainbows, so while praying for just enough rain and no more, celebrate with RAINBOW PARFAIT (a cool treat for hot weather).

The original recipe calls for a little raspberry sauce at the bottom of a tall glass (a couple of spoonfuls will do) but it you don’t like raspberries, use a sauce made from blueberries, cherries, strawberries, lemons, limes or oranges.  Remember that there are several colors in the rainbow – red, orange, yellow, green, blue, indigo, and violet are the usual, although for some reason indigo is often left out.

Pour a little sauce (your choice) into the bottom of a tall glass.  On top of that, layer various fruit sherbets or ice cream to the top of the glass.  Top with a piece of fruit – a raspberry, blueberry, cherry, strawberry, or twist of lemon, lime, or orange.

And serve with a tall spoon.
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04 July 2013

4 July - St. Ulrich of Augsburg; Grilled Fish Steaks


This is also the feast of the translation of the relics of Saint Martin of Tours, given the appellation “St. Martin Bullion” (very hot) as a way of differentiating it from the feast of Saint Martin in cold November.

Weather - If Bullion's Day be dry, there will be a good and early harvest.

If the deer rise up dry and lie down dry on Bullion's day, there will be a good harvest.

If it rains on Bullion's Day, it will rain for forty days.

If it rains on the fourth of July, there will be no grapes that year.

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At Augsburg, in Bavaria, St. Uldaric, a bishop illustrious for extraordinary abstinence, liberality, vigilance, and the gift of miracles.

This sickly and weak scion of a noble family connected with the Emperor Otto was born in 890 and not expected to live long.  His parents sent him to study first at the monastery of Saint Gall in his native Switzerland, and then sometime in his teens to the tutelage of his uncle, the Bishop of Augsburg, for whom he served as chamberlain.  His piety and humility were already remarked upon, and his saying, “Take away the fuel, and you take away the flame” (referring to avoiding even the shadow of temptation) set him apart from his fellow clergy who were not quite so scrupulous.  When his uncle died, he returned home, but when his uncle’s successor, Bishop Hiltine died in 923, the influence of Ulrich’s family got him the preferment.

"Cook this"
As Bishop of Augsburg, he set about reforming the clergy of his See, but since his personal habits included such austerities as one small meal before the end of the day (which was shared with the poor and never included meat (which Ulrich never touched) unless strangers were present), three to four hours of sleep on a thin straw pallet, and even more frugal diet and added devotions during Lent, I’m sure they weren’t in the least grateful for his example.   Father Butler describes his episcopal day as one of prayer, devotion and Mass until about 3:00 pm, when he would visit the local hospital to comfort the sick and gave alms.  After that he would preach, teach, visit the sick and poor, and take care of pastoral business, visiting his whole diocese once a year and building churches where they were needed.

The wars against the Hungarians had left Augsburg in a deplorable state with the cathedral plundered and destroyed.  Ulrich rebuilt the cathedral in 962, dedicating it in honor of Saint Afra.  At this point, he was 72 years old and very tired, but his desire to resign the bishopric to a more energetic man and retire to the monastery where he spent his earliest years was opposed, and he continued his work among the faithful of Augsburg.  Finally, God called His servant home in 973.  Twenty years later, he was canonized by Pope John XV, the first instance of an official canonization (prior to that, saints were made by popular acclaim, which led to the odor of sanctity being spread pretty thin on some not-so-sanctified people.)

Several legends arose, including that earth from his tomb at Augsburg Cathedral was efficacious in driving away rats and mice if sprinkled in the house or on the fields.

His depiction with a fish comes from a story told in a couple different ways. In one, Saint Ulrich and Saint Conrad of Constance were walking and talking so earnestly on the eve of a fast-day (probably a Friday) that they lost track of time and forgot to eat their evening meal until after midnight.  Even though Ulrich is said never to have touched meat, the picnic dinner included something verboten on a day of fast and abstinence, but with two saints about, what else could happen but that the meat turned into fish?

Another version says that a messenger to the two saints (or just Ulrich) was allowed to take part of the meal with him as sustenance for his journey home, but arriving there on Friday, the meat entrée turned into fish.  That the courier might have been dishonest and taken the meat to discredit these holy men (“yeah, look what they eat when nobody’s looking.  Real holy they are!”) only to be discredited himself, is an added amusement.

One of the traditions of Saint Ulrich’s feast day was to bring fish to his shrine, and for this purpose, a person sat in or near the church selling fish to be used as offerings.  Of course, this sort of thing is open to dishonest practices, but whether Naogeorgus was correct in affirming that dishonesty was rampant, or whether he was just being his usual sour anti-Catholic self, is matter for conjecture.

“Wheresoever Ulrich has his place, the people there bring in,
Both Carps, and Pikes, and Mullets fat, his favor here to win.
Amid the Church there sits one, and to the altar nigh,
That sells fish, and, and so good cheap, that every man may buy:
Nor anything he loses here, bestowing thus his pain,
For when it has been offered once, ‘tis brought him all again,
That twice or thrice he sells the same: ungodliness such gain
Does still bring in, and plenteously the kitchen does maintain.
Whence comes this same religion new?  What kind of God is this
Same Ulrich here, that so desires, and so delights in fish?
Which never any heathen God, in offering did receive,
Nor any thing unto the Jews the Lord hereof did leave.
Much folly and iniquity, in every place they show,
But we the chiefest will declare, and write but of a few.”
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So, naturally, fish should be the entrée of the day, and since it is (in the Northern Hemisphere) a good day for grilling, try GRILLED FISH STEAKS, which even Saint Ulrich would enjoy (although he would probably double his austerities for months afterward).

[For those heading into the depths of winter, grill indoors or choose your own favorite non-grilled fish recipe.]

You want a large, firm-fleshed fish for this, like salmon, tuna, halibut, or swordfish.

Cut steaks 1” to 1½” thick, (one steak for each person).  Melt butter – how much depends on how many steaks you have, but one tablespoon of butter per steak is a good start.

Dip steaks in melted butter – or brush both sides with same – and arrange in a long-handled, hinged grill basket.  Sprinkle with salt and pepper.

Make the basting sauce by melting ½ cup of butter in a saucepan, then adding ¼ cup of lemon juice and 1½ tablespoons of minced parsley.

Grill about 4” to 6” from the coals for 5 to 7 minutes per side, or until the interior center has lost its translucency (use a knife to test the center).  Don’t overcook.  While grilling, baste often with the lemon-butter sauce.

When done, serve with the remaining sauce.


Well, yes, you may have to join Saint Ulrich and double your diet austerities for a while, but the pleasure of grilled fish is worth it.
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Artwork:  Leonhard Beck, “Saint Ulrich of Augsburg”, circa 1510, Veste Coburg Castle.  Swiped from Wikipedia.


30 June 2013

30 June - St. Paul the Apostle; Kilich Shish


Weather - If it is bright and clear on St. Paul’s day, we will have full bellies and full purses.

C’mon sunshine!!!

+++++++++++++++++++++++++++++++++++++++++++++++++++++++

St Paul has a second commemoration today – sort of a continuing celebration from yesterday.


Last time, I posted a recipe for BAKED SWORDFISH, which seems eminently suitable for a saint whose main attribute is a sword.  Paul’s hometown of Tarsus is in what is now Turkey, so should the thunderstorms which supposedly threaten to wipe the Smallest State off the map fail to appear this evening, I will try grilling KILICH SHISH, aka Turkish Swordfish on Skewers in his honor.

Be warned.  It uses a lot of bay leaves.

Cut up 2 pounds of swordfish into cubes (about 1 to 1-½ inches).

Make the marinade by mixing together ¼ cup of olive oil, ¼ cup of lemon juice, and 12 (yes, twelve!) bay leaves.  Marinate the fish for at least a couple of hours (more is better).

Meanwhile, make a sauce of ¼ cup of olive oil, ¼ cup of lemon juice, ¼ cup of chopped parsley, and salt and pepper to taste.  Reserve.

When ready to start grilling, cut up 2 medium tomatoes into small wedges [I use cherry tomatoes instead] and 1 lemon into thin slices.  Cut each lemon slice in half.

Thread fish, tomatoes, lemon slices and the marinated bay leaves alternately on skewers [I also add onion wedges to my skewers.  Call it a weakness.]

Grill for 8 to 10 minutes, turning frequently.  Serve with the oil-lemon sauce.

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Artwork
“Saint Paul” from Manual of Prayers, 1896

29 June 2013

29 June - Saints Peter and Paul


Weather – If it rains on the day of Saints Peter and Paul, it will rain for the next 30 days.
      and
It always rains on St. Peter’s day

[so, putting two and two together…]

On the other hand
If it is bright and clear on St. Paul’s day (30 June), we will have full mouths and full purses.

C’mon sunshine!!!!

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This is the Solemnity of the Apostles Peter and Paul. 


Previously I posted two recipes for Haddock (one of the fish with the thumbprint of St. Peter): FLAKED HADDOCK NEWBURG and BROILED HADDOCK

For today’s feast, I am having BAKED STUFFED HADDOCK FILLETS.

Cut 1-½ pounds of haddock fillets (fresh or frozen) into serving pieces.  Cut up 2 strips of bacon into small pieces.
Chop 1 small onion.
Grease a shallow baking dish.
Preheat oven to 325° (slow oven)

Cook the bacon pieces until crisp.  Remove and reserve.

Cook the onion in the bacon fat until golden.

To the cooked onion and bacon fat, stir in the bacon pieces, 2 tablespoons of chopped parsley and 2 cups of soft bread crumbs.  Season to taste with salt and pepper.  [I cook the bacon in a sauté pan, so everything can be mixed together in it]

Spread the mixture on half of the fish pieces; top with remaining fish pieces.

Arrange fish in the baking dish and top with two slices of (uncooked) bacon.

Bake for 40 to 45 minutes.

As usual, I serve this with rice, wild or tamed.


Remember also, that Saint Paul is commemorated tomorrow as well.


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Artwork:
“Saint Peter” and “Saint Paul”, from The Golden Legend, 1489
“Saint Peter” from Manual of Prayers, 1896
“Saint Paul” from Manual of Prayers, 1896