Merry Christmas Leek & Potato Pie

cropped-leek-and-potatoe-pie-raw-header.jpgMerry Christmas! Here’s another simple, delicious recipe from Nancy Caparulo at Wyndbourne Bed & Breakfast, Galway, New York. If you’re tired of turkey and ham, enjoy an easy Christmas feast of this pie, a side salad, and a few Christmas cookies. Cheers!

And there were in the same country shepherds abiding in the field, keeping watch over their flock by night. And, lo, the angel of the Lord came upon them, and the glory of the Lord shone round about them: and they were sore afraid. And the angel said unto them, Fear not: for, behold, I bring you good tidings of great joy, which shall be to all people. For unto you is born this day in the city of David a Saviour, which is Christ the Lord. And this shall be a sign unto you; Ye shall find the babe wrapped in swaddling clothes, lying in a manger. And suddenly there was with the angel a multitude of the heavenly host praising God, and saying, Glory to God in the highest, and on earth peace, good will toward men. ~ Luke 2: 8-14


Leek and Potato Pie
Serves 4 as an entree, 8 as a side

Ingredients:

  • 3 large leeks
  • 2 tbsp butter
  • 1 pound cottage cheese
  • 2 eggs
  • 2 C mashed potatoes
  • 1 1/2 tsp salt
  • 1/2 C sour cream
  • 1/2 tsp cayenne pepper
  • 1 9″ pie crust
  • 3 tbsp grated Parmesan

Cut off roots and tops from leeks and leave about 2 inches green’ cut into rings and wash well.

Sauté leeks in butter for about 5 minutes

Blend cottage cheese with eggs

Add cottage cheese/eggs to potatoes and beat in sour cream, salt and cayenne

Stir in sautéed leeks and spoon into pie shell (you can freeze at this point)

Sprinkle Parmesan on top and bake at 425 degree preheated oven for about 50 minutes or until beginning to brown.

Easy, scrumptious, and freezes very well.  Just add a few minutes to cooking time straight from the freezer or add 10-15 minutes at 400 degrees.

Submitted by: Nancy Caparulo, Finance Office, The Episcopal Church. Nancy and her husband Ralph are proprietors of Wyndbourne, a bed and breakfast inn in Galway, NY

For a downloadable/printable version of this recipe, visit:
http://www.episcopalchurch.org/blog/advent/resources

Soup Joumou

soup-joumou2Soup Joumou is traditionally consumed on New Year’s Day as a historical tribute to Haitian independence day in 1804 when newly freed slaves consumed the soup – a meal forbidden to them by their French masters, but we thought you might want to try it as a Christmas Eve treat to warm up your holiday. You can always make another pot for New Year’s!

O come, O come, Emmanuel!
Redeem thy captive Israel
That into exile drear is gone,
Far from the face of God’s dear Son.
Rejoice! Rejoice! Emmanuel
Shall come to thee, O Israel.


Soup Joumou
Serves 6

Ingredients:

  • 1 pound(s) Beef Stew Meat
  • 10 cup(s) Water
  • 1 Scotch Bonnet Pepper
  • 2 pound(s) Pumpkin
  • 2 Peeled Carrots
  • 2 Celery Stalks
  • 5 Parsley Spigs
  • 1 cup(s) Diced Onions
  • 2 Peeled Turnips diced
  • 2 Potatoes Cubed
  • 1 pound(s) Cabbage chopped finely
  • 1 pound(s) Thin Spaghetti
  • 2 Limes
  • 1 Can of Tomato Paste
  • 1 cup(s) Tomato Sauce

In a medium pot, cook pumpkin over medium heat in 6 cups water for 30 minutes.

Puree pumpkin in the water.

While pumpkin is cooking, clean meat with lime, rinse with hot water and drain.

Marinate meat with meat rub or Rub the meat with the spice paste-scallions, onion, thyme, garlic, shallot, green pepper, salt and black pepper ground together. (For an enhanced flavor, you can marinate the meat from 1 hour up to one day in advance.)

In stockpot, add the meat with the oil and tomato paste and brown by adding small amounts of water to caramelize the meat.

Cook covered over medium heat for 20 minutes.

Add 3 cups water and puree pumpkin and bring to a boil.

Add the cabbage, carrots, celery, onion, turnips, tomato sauce, potato and parsley to the soup, bring to a boil, then reduce heat and simmer for 1 hour with a whole scotch bonnet on top. (The whole scotch bonnet is for flavoring not to make the soup “hot”. Remember to find and remove the pepper as you stir the soup and remove it before it bursts.)

Add the spaghetti broken in to short pieces and cook until soft and tender.

Taste and add a minimal amount of salt, black pepper or hot pepper to taste.

Turn off the heat, cover the pot, and let sit until ready to serve.

Submitted by: Nadyne Duverseau, Grants Officer, The Episcopal Church

For a downloadable/printable version of this recipe, visit:
http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: Leek & Potato Pie

St. Timothy’s Coffee Cake

cropped-timothy-coffee-cake-header-raw1.jpgBrother Aidan Owen carries on his grandmother’s tradition of making coffee cakes during this time of year:

“Along with her equally famous rum cake, my grandmother used to make dozens of these cakes each Advent and Christmas. One year we counted 65 cakes! Everyone seemed to want one. I can remember her saying, ‘I don’t know why everyone goes crazy over this cake. It’s just a plain old coffee cake.’ In some ways she was completely right, but there really is something heavenly about it.

My favorite part was always the flaky top of the cake, crunchy from the cinnamon-sugar. I’d break off small pieces of it when my grandmother’s back was turned. When she saw the pieces missing from her cakes, she’d threaten to come after me with her wooden spoon. But there was always a smile in her voice that belied her threat.

Making these cakes together became a tradition for us. My grandmother has since gone to glory, but when I make one of these cakes, she’s right by my side again.”

Make ye straight what long was crooked,
Make the rougher places plain,
Let your hearts be true and humble,
As befits His holy reign;
For the glory of the Lord
Now o’er earth is shed abroad,
And all flesh shall fee the token
That His Word is never broken. ~ Johannes Olearius (1611-1684)


St. Timothy’s Coffee Cake

Ingredients:

  • 2 sticks butter (softened at room temperature)
  • 2 cups sugar
  • 1/2 tsp. vanilla
  • 2 eggs at room temperature
  • 2 cups unsifted flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 1 cup chopped nuts (pecans work best)
  • 1/2 cup raisins
  • 1 cup sour cream
  • cinnamon-sugar

Preheat oven to 350°F. Grease and flour a bundt pan. It’s a nice touch to add cinnamon to your flour for this step.

Sift together flour, baking powder, salt, and cinnamon.  Add nuts and raisins and coat well. Set aside.

Cream butter until light and fluffy.

Add sugar gradually and continue to cream.  Blend in vanilla.

Add eggs, one at a time, beating well after each.

Add dry ingredients to creamed mixture alternately with sour cream.  Blend well. The batter will look like whipped cream tinged with honey.

Turn batter into Bundt pan.  Sprinkle the top of the batter with cinnamon-sugar mixture.

Bake for 60 minutes or until cake tests done.

Leave in pan for at least one hour before turning out.  Turn out and sprinkle with more cinnamon-sugar.

Submitted by: Brother Aidan Owen, Order of the Holy Cross

For a downloadable/printable version of this recipe, visit:
http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: Soup Joumou

German Spritz Cookies

cropped-spritz-cookies-header-raw.jpgIf you’re looking for something besides sugar cookies to make with your children, you may want to try Spritz Cookies. Heather Melton, United Thank Offering Missioner, share her memories and recipe:

“My favorite Christmas cookie is a tiny, unassuming cookie from Germany.  Spritz cookies are fragile, not too sweet, and buttery.  The name comes from the German verb, spritzen, which means to squirt, so these cookies are traditionally made using a cookie press.  If you don’t have a press, or like me get frustrated with the cookie press, they also roll out beautifully.

Spritz cookies are fairly common among German families, and it seems that no two recipes are the same, except for the fact that they are handed down from generation to generation. Spritz cookies are a descendant of gingerbread cookies, and just like gingerbread, this dough is sturdy enough to be built with, rolled or pressed. I got my recipe from my German Great-Grandmother.

I think what makes these cookies so special is the almond flavor. It’s sort of an unexpected flavor at Christmas, and the light nature of the cookie isn’t what most Americans are used to around the holidays. If you have children or grandchildren, Spritz cookies are a great family activity.  I remember first learning how to use the cookie press as a teenager, and I don’t remember a Christmas without these cookies.

This is the first year my children got to make Spritz cookies with me. My children love painting the cookies.  They were very serious in their work and made sure each cookie was covered in glaze…along with their hands, our table and the chairs!”

Wisdom is a fountain of life to one who has it, but folly is the punishment of fools. The mind of the wise makes their speech judicious, and adds persuasiveness to their lips. Pleasant words are like a honeycomb, sweetness to the soul and health to the body. ~ Proverbs 16:22-24


Spritz Cookies
Makes 150 small cookies

Ingredients:

  • 2 ½ cups Cake Flour, sifted
  • ¼ t. Salt
  • 1 Cup Unsalted Butter, room temperature
  • 1 Cup + 2 T. Powdered Sugar
  • 1 t. Almond Extract (or whatever flavor you prefer)
  • 2 Egg Yolks beaten

Glaze:

  • 1 Cup Powdered Sugar
  • 1-2T. Milk or Water
  • Food Coloring

Cream together the butter, powdered sugar, salt, extract and egg yolks until evenly mixed.

Gradually add flour until combined.

If using a cookie press, press immediately.

If rolling out the dough, place in refrigerator for one hour to chill if rolling out the dough.  Then roll dough to ¼ inch, or a little bigger. Use small cutters to cut cookies the size of what a cookie press would make.

Cookies do not spread so you can place a lot on one cookie sheet.

Bake at 400 for 8 minutes.  Check at 7 minutes after the first batch.  The tops will be white still, but there should be a very light brown bottom.

Once cookies have cooled, create a simple glaze using powdered sugar and milk/water.  Using a paintbrush or basting brush, paint the cookies the colors of your choice.  Allow cookies to dry before packaging.

Submitted by: Heather Melton, United Thank Offering Missioner, The Episcopal Church

For a downloadable/printable version of this recipe, visit:
http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: Br. Timothy’s Coffee Cake

Grandmother’s Chicken Tamales in Green Sauce

cropped-tamales-header-raw.jpgHow well do you know your tamales? The word “Tamale” is actually “Tamal” in Spanish, which comes from “Tamalli,” which means “carefully wrapped.” Called the Festin de Dioces (Feast of Gods) by those who made them some 2,000 years ago, they were first reported in Friar Bernardino de Sahagun’s General History of the Things in the New Spain.

A single tamale is an entire universe within Latin American food. In Mexico alone you can find hundreds and hundreds of completely different recipes. Most fall into the sweet or salty categories. Here’s just one of those recipes for you to try.

Great are the works of the Lord, studied by all who delight in them. Full of honour and majesty is his work, and his righteousness endures for ever. He has gained renown by his wonderful deeds; the Lord is gracious and merciful. He provides food for those who fear him; he is ever mindful of his covenant. ~ Psalm 111:2-5


Grandmother’s Chicken Tamales in Green Sauce
10 servings

Ingredients:

  • 2 chicken breasts
  • 1lb of pork lard
  • 2lbs tamale flour
  • 2 cups of chicken broth (lukewarm)
  • ¾ cup of boiling water with the outer skins of the tomatillos
  • 4 boiled green tomatillos (careful not to boil too long, they explode!)
  • 5 boiled serrano peppers (depending on how hot you want it, go for 10 even!)
  • 3 garlic cloves
  • 2 small yellow onions
  • corn husks wet, as needed (some depends on if you wrap in one or two)
  • Salt and pepper to taste

Filling Preparation
In a blender mix the tomatillos, garlic and onion.
Heat a little bit of the lard in a frying pan and then add the mixed green sauce.

Boil the chicken breasts. Once cooked, pull them apart and add to the green sauce with a little of the chicken broth. (Save the rest of the broth for the tamale paste!)

Add salt and pepper to taste.

Boil until it reduces a bit and gets a bit thicker.

Tamale Preparation
Beat the lard until it gets spongy.

Add the tamale flour and some of the broth and the tomatillo skin water until you arrive at a pretty consistent paste.

Add salt to your taste.

Keep beating. You’ll know it’s ready when you put a bit in water and it floats.

Final steps
Put some of the tamale paste (about a large round spoonful) in a wet corn husk.

Add some of the filling to the middle.

Wrap the tamale. And repeat until all are done.

Steam cook for about an hour.

Submitted by: Fr. Lorenzo Lebrija+, Pastor on behalf of the Bishop, St. John’s Episcopal Church, San Bernardino, CA 90026

For a downloadable/printable version of this recipe, visit:
http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: Spritz Cookies

Savannah Pralines

pralinesMarcie Cherau, United Thank Offering Board Vice President, shares a sweet holiday treat from Savannah:

“Having moved to Savannah, Georgia, when I retired, my family became interested in some of the specialties of the region.  A recipe they have enjoyed which we make for Thanksgiving and Christmas is Savannah Pralines.”

My child, eat honey, for it is good, and the drippings of the honeycomb are sweet to your taste. Know that wisdom is such to your soul; if you find it, you will find a future, and your hope will not be cut off. ~ Proverbs 24:13-14


Savannah Pralines
Makes 8 – 10 pralines

Ingredients:

  • 1/2 stick butter
  • 1 cup dark brown sugar
  • 1 cup white sugar
  • 3 tbsp Karo syrup
  • 1/2 cup heavy whipping cream
  • Dash salt
  • 1 cup pecans( more if you prefer)
  • 1 tsp. vanilla extract

Melt butter in heavy saucepan.

Stir in brown and white sugar, salt, whipping cream, and Karo syrup.  Bring to a boil, then lower heat to medium-low. Cook 10 minutes, stirring constantly, making sure the mixture doesn’t burn.

Add pecans.  Stir and cook 5 minutes more at same temperature. (Temperature will reach about 200° on candy thermometer.)

Remove pan from heat.  Add vanilla and stir vigorously to blend.

Drop mixture by tablespoonfuls onto wax paper sprayed with vegetable oil. Allow to cool then store immediately in tins.

Submitted by: Marcie Cherau, United Thank Offering Board, Vice President

For a downloadable/printable version of this recipe, visit: http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: Grandmother’s Chicken Tamales in Green Sauce

Navajo Fry Bread & Blue Corn Mush

cropped-navajo-recipe-raw-header1.jpgNavajo Fry Bread is a staple of every Navajo diet. It is very easy to make, and the ingredients are easy to come by. Recipes are different with each person, especially with other tribes, because they have their own version of the fry bread.

The Navajo Blue Corn Mush is also a traditional delicacy. It is a main fiber source for the Navajo and can be mixed with mutton stew or any kind of stew. The mush also serves as a laxative preferred by most elder Navajo, which is why it’s mixed into stews.

These are recipes of The Rev. Catherine B. Plummer, priest-in-charge of St. Mary’s of the Moonlight Episcopal Church, Oljato, UT, submitted by her daughter Cathlena.

Jesus said to them, ‘I am the bread of life. Whoever comes to me will never be hungry, and whoever believes in me will never be thirsty. ~ John 6:35


Navajo Fry Bread

Ingredients:

  • 4 cups of flour
  • 2 tbsp powdered milk
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup lard

Mix flour, powdered milk, baking powder, and salt together

Add 1 1/2 cup of warm water and mix with hands. Mix until soft.

Take a ball of soft dough, pat back and forth and knead until flat and round

Put 1 cup of lard in large frying pan or skillet.

Carefully lay flattened dough into hot fat.

Let dough cook until golden brown flipping over to brown both sides.


Navajo Blue Corn Mush

Mix 1 cup of juniper leaves ash (dried and burned) with 1 cup of boiling water

Add 3 cups of water to ash and water mixture in a pot. Bring to boil then strain ashes into water.

Stir and add 4 handfuls of blue cornmeal.

Boil for 30 minutes. Stir.

Take off heat and stir.

Serve with Fry bread.

Submitted by: The Rev. Canon Cathlena A. Plummer, Canon for Communications, 1271 Mission Ave. Box 720, Farmington, NM 87499

For a downloadable/printable version of this recipe, visit: http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: Southern Pralines