5 Recipes For Roman Catholic Feast Days

Give your family a chance to reflect on those who have come before them with these 5 recipes for Roman Catholic feast days. The Roman Catholics celebrate their saints and religion everyday of the week. There is never a time when a Roman Catholic doesn’t have a reason to celebrate their religion. The feasts are designed to bring the faithful forward to worship in harmony.

1. Feast of the Innocents Cranberry Sauce

To remember the young boys slaughtered by King Harod.

  • 1 cup water
  • 1 cup sugar
  • 1 cup maple syrup
  • 1-1/2 teaspoons finely zested lime peel
  • 2 ½ tablespoons juice of a lime
  • 1 Twelve-ounce package cranberries (3 cups)
  • 1 ½ teaspoon fresh ginger minced
  1. Stir together maple syrup, lime juice, water, sugar, and lime peel in a heavy, medium saucepan.
  2. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes or until sugar has dissolved.
  3. Add cranberries and continue to simmer, for 5 minutes uncovered, occasionally stirring.
  4. Mix in ginger. Simmer, uncovered, 6 minutes more or until berries have popped and stirring occasionally until mixture starts to thicken.
  5. Remove from stove and let cool completely
  6. Make-Ahead Tip:Cover and chill for up to 3 days. Bring to room temperature for 30 minutes before serving.

 

2. Halloween (Hallowed Eve) Autumn Fruits Custard

"Hallow" means holy and the word Halloween refers to the night before the feast of all holies, or All Saints Day.

  • 2/3 cup apple juice, white vermouth, or apple cider
  • 6 pears, quartered lengthwise*
  • 6 apples, halved crosswise*
  • 3 whole star anise
  • 3 tablespoons sugar
  • 1 recipe Cinnamon Custard** (Recipe follows)
  1. In a large skillet boil apple juice, white vermouth, or apple cider over low heat.
  2. Carefully add apples, star anise, pears, and to the hot liquid.
  3. Sprinkle sugar over fruit. Cook fruit mixture, covered, for 5 minutes or until the fruit is just tender.
  4. To serve, carefully transfer the cooked fruit to individual dessert bowls using a slotted spoon.
  5. Throw out poaching liquid. Drizzle fruit with Cinnamon Custard. Makes 6 servings.

3. All Saints Day **Cinnamon Custard (cab be used with above recipe)

Children celebrate with games and raise money for their favorite mission

  • 2 beaten eggs,
  • 2 cups milk,
  • 4 teaspoons sugar.
  1. Combine egg, sugar and milk in a small saucepan
  2. Cook and stir over medium heat until mixture just coats the spoon;
  3. Stir in 1 teaspoon of vanilla with a dash of cinnamon.
  4. Remove saucepan from heat. Place saucepan in a bowl of ice water for approximately 10 minutes to stop cooking process.
  5. Serve immediately or cover and chill up to 24 hours. Bring just to room temperature to serve.

4. Thanksgiving Day Pumpkin Bread

Thank you, Father, for having created us and given us to each other in the human family.

(From the prayer of Gratitude for Thanksgiving Day)

  • 2 cup flour
  • 2 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 cup vegetable oil
  • 1 cup water (or less)
  • 1 cup chopped nuts
  • 1 cup pumpkin

 

  1. Mix dry ingredients; add nuts.
  2. Mix in pumpkin, water, oil, and egg. Mix until blended.
  3. Bake in a greased loaf pan(9" x 5" or 10" x 4") for sixty or seventy minutes in a three hundred fifty-degree oven.

 

5. Christmas to Epiphany Cookie Logs

Catholics celebrate the Christmas season from December 25 through the feast of Epiphany.

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 cups semisweet chocolate chips
  • 4 teaspoons shortening
  • 1 cup ground walnuts
  1. In a mixing bowl, cream together butter and confectioners' sugar.
  2. Pour in vanilla. Slowly add flour; mix completely.
  3. Lightly flour your hands, shape tablespoonfuls into 2-inch logs.
  4. Place 2 inches apart on baking sheets ungreased.
  5. Bake at 350 degrees for 9-11 minutes or until edges and bottom are lightly browned.
  6. Cool for 2-3 minutes before removing to wire racks.
  7. In a bowl safe for microwave use, melt shortening and chocolate chips; mix until smooth.
  8. Drizzle chocolate over half of the cookies. Dip one end of remaining cookies into chocolate, then sprinkle with walnuts.

 

 

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