Good Friday marks the second day of the Triduum (from the Latin for ‘three days’), the day on which we commemorate the Lord’s crucifixion and death. The Good Friday liturgies at our monastery (and many others around the world) mark our observance of Christ’s final hours, picking up from Maundy Thursday Eucharist, and continuing through the Holy Saturday Vigil, the Great Vigil of Easter, and carrying us all the way to Easter morning.
In keeping with the solemnity of the day, we remember Christ’s death by bringing to the liturgy of the hours the full range of spiritual depth and beauty found in the ancient texts; we participate in the veneration of the cross, and chant Gospel Passion Narrative. It is a special and holy time, filled with moments of silence, listening, reflection and conviction, as well as a time of joy-filled anticipation.
This day of the Cross marks us with God’s presence, and He marks us for his own.
Dissolve the yeast by sprinkling it over the very warm water and add a pinch of sugar to activate.
Heat milk in a medium saucepan over low heat until about 100 degrees F. (but no more than 110 degrees)
In a mixer, fitted with a dough hook, add the warmed milk to the yeast mixture.
Plump the raisins (or currants) and citron in the microwave with a little orange juice; cool and set aside
To the yeast & milk mixture add the remaining sugar, melted butter, egg yolk and extract.
Add the salt, nutmeg, cinnamon and ginger to the mixture and continue kneading.
Add the flour, 1 cup at a time, until the dough starts pulling away from the sides of the bowl.
Remove the orange juice from the raisins and citron and discard.
Add the raisins and citron to the dough and mix well. The dough should be slightly sticky and not dry.
Knead until soft and elastic, about 8 min. Shape into a ball.
Brush the inside of a large bowl with butter. Put dough in the bowl and turn to coat. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hr. 30 min. **
To form the rolls: Pam a 9x13” pyrex pan. Turn the dought out of the bowl and roll into a log. With a dough cutter or sharp knife, divide the dough into 12 equal portions. Roll each of these pieces into a round bun shape, tucking the edges under.
Place them seam side down in the prepared pan, leaving a little space between each roll. Cover the pan with plastic wrap and let rise in a warm place until the rolls are doubled in size, about 45 min. or longer.
Meanwhile, preheat your oven to 350 degrees F. and prepare your egg wash.
Prepare glaze: In a mixer, combine powdered sugar, milk and vanilla or almond extract and oil until smooth (the oil will give it a high gloss). The icing should be quite thick. If too runny, add more powdered sugar. Transfer icing to a pastry bag or a ziplock bag with a corner snipped off.
Remove the plastic wrap from the top of the rolls and brush the buns with egg wash. Bake rolls until golden brown and puffy, about 25 min. (an instant read thermometer inserted into the roll should read 190 degrees F.)
Ice buns with a thick cross shape on the top of the warm buns and serve.
** Please note: This dough might take a long time to rise, but be patient...it is worth the wait because they will come out nice and light!
Tis the season of the Great Pumpkin! Beginning with Halloween when he takes center stage and captures everyone’s attention right on through to Thanksgiving when he’s sure to appear in and around the traditional holiday dinner and anytime in between. This “jolly good fellow” can make an unexpected appearance in any number of interesting and enticing ways, not the least of which is in this luscious ginger pumpkin custard.
When this happens he will once again have succeeded in stealing the show, by enhancing a dinner or lovely dessert buffet.
Milder in flavor and less dense than the traditional pumpkin pie this dessert will surprise and please the eater with its unexpected addition of candied ginger – lifting it out of the ordinary into the extraordinary!
Heat oven to 350 degrees F. Whisk eggs in large bowl. Stir in pumpkin, pumpkin pie spice and fresh ginger until blended. Whisk in sweetened condensed milk, milk, vanilla and salt until blended.
Pour into 6 (6-ounce) custard cups. Place custard cups in a 13 x 9-inch baking dish. Place dish on oven rack in center of oven. Pour boiling water into pan around custard cups to a depth of 1 1/4 inches.
Bake 35 minutes or until centers are almost set. Remove custard cups from baking dish and cool on wire rack. Serve warm or cold. Top with whipped cream and sprinkle with cinnamon and candied ginger just before serving.
Leaving the noon church service today I got into a conversation that resulted in my late arrival for lunch. As I entered the refectory I heard happy exclamations regarding the meal…”What a great lunch! I loved this…so fresh and beautiful so colorful and tasty.”
What was it they were raving about? It was a brand new crisp, crunchy tofu recipe and it was all they described it to be! Truly sensational and remarkably satisfying.
Drain tofu of excess water. Let sit 20 minutes to drain.
While waiting for tofu, mix together the first 7 ingredients and set aside.
Heat a skillet on medium with about a 1/2 inch of vegetable oil inside. While heating, slice tofu into 1/2" slices, then cut each slice into thirds. Coat each cube lightly with cornstarch using a sifter and then place into pan until browned and crispy. You may have to turn up the heat under the pan a bit. Remove from frying pan sprinkle with salt and pepper to taste and set aside on paper towels.
Wipe pan clean with paper towel and add sesame oil, onions, and
chopped ginger. Cook about 1 minute, until fragrant. Add sauce mixture to pan, bring to a boil, and simmer about 2 minutes. Add tofu back to mixture, toss to coat. Top with green onions if desired.
Put the cabbage in a large bowl, with the celery, cut the skin and pulp from the oranges ...slice them into wheels (cut out any seeds) and add to the cabbage. Whisk the oil, lemon juice, balsamic and oregano and salt and pepper and pour over the cabbage.
Mix well. Let it settle then mix through a few more times so that it is completely coated. Toss prepared tofu over salad before serving.
Last week, while waiting for an appointment, I casually flipped through a magazine and while doing so, my eyes fell on what looked like a potentially interesting recipe, involving little work, minimal preparation, and minimal cooking. In fact, it almost appeared to cook itself, and in no time at all. This was too good to pass up so I had to give it a try…..and I am so glad I did.
The result was a simple but elegant entree with a delicate subtle gourmet touch making it fit for a princess, while at the same time perfectly filling the bill for a healthy, flavorful, low fat dish for fish lovers.
My mother used to make the best molasses spice cookies. They were thin and somewhat crispy, buttery and spicy. Many years ago she gave me the recipe, but unfortunately I don’t remember what special place I put it in to save it! But I came across this recipe a couple of years ago. They don’t resemble my mom’s cookies, but I must say the flavor evokes those buttery crispy spicy cookies she used to make.
I am a cold weather girl. Yesterday was one of those crisp fall days, and I was actually cold! It’s a promise of things to come — apples being picked and pumpkins rolling in — so I do look forward to it. I love autumn! This year we have a bumper crop of pears. Last year was plum year — we had hundreds of pounds of the purple beauties. I don’t think we have as many pears, but it is a respectable harvest, enough that one starts wondering how many pears a person can eat? I love pears off of the tree, and I love to make upside cakes, poached pears, and pear muffins…. I also love chutney, so I decided to make up a few jars of a fiery pear one. Perfect for pork, or ham, turkey or chicken. Great in a ham and cheese sandwich on the griddle, or in the oven. But be warned — this one has a kick!
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Golden Pear Chutney
CHANGE SERVING SIZE
3lbs.pearshard, under-ripe, peeled, seeded, and chopped
Cook the pears in enough water to cover until they are medium soft.
Drain, saving the water, then make a syrup of the water in which the pears were cooked and the brown sugar by boiling in a large nonreactive pot until thick, about 20 to 30 minutes.
While the syrup is boiling, add the remaining ingredients to the pears, then mix everything together and cook for about 30 minutes or until the raisins are softened, the onions are transparent, and the chutney has a good thick consistency.
Transfer to sterilized jars and seal, process in a boiling water bath for 10 minutes, or store in refrigerator.
(Quatre – Epices: equal amounts of white pepper, nutmeg, ground cloves and ground ginger. Cinnamon can also be added, but for this recipe I left it out.