Looking for a gift for someone who has everything? Something a bit out of the ordinary that doesn’t come out of a catalog or off of the internet? A gift that will express care and best wishes for the person in a way they may appreciate more than a costly, beautifully wrapped package?
Here’s a suggestion: How about a lovely personalized tea? “Just for two” — or for whatever number of others you know they’d enjoy having it with! Either indoors or outdoors, fancy and elegant, or simple and casual. You’d be surprised at the response you’re apt to get. because it’s a gift for all ages! Young and old and in between… My 12-year-old godchild looks forward to her annual birthday tea every year as much as she did the first time one was given to her at age 7. I know several 80-year-olds who no longer feel up to participating in many activities they used to enjoy, yet, at the mention of a tea, immediately brighten up summoning energy and enthusiasm from some unknown source.
Perhaps this recipe may inspire you with your own ideas for something similar. Just the planning and preparation of such a gift can turn out to be a gift to yourself as you find unexpected enjoyment in creating and preparing it for someone else!
- For each avocado half: mix together 1/4 cup of crumbled crabmeat, a tablespoon of mayonnaise, a pinch of onion salt, and fresh lemon juice (to taste).
- Adjust ingredients to desired taste, and add a sprinkle of lemon zest and chopped parsley for garnish. Spoon into avocado half and serve!
Here’s a tasty and classy recipe that we served to our guest in Bethany tonight. The prep time is minimal. You can make the marinade ahead, add the steak tips, seal in a zip lock bag and freeze until ready to use (skip to step 2). We recommend buying steak tips when they are on sale. All of us love comfort food, and this is the perfect recipe for a busy family. The marinade is also our new favorite for steaks and grilling as we head towards summer – a teriyaki kind of flavor. We got rave reviews from our guest, so give it a try!
Beef Tips with Mushrooms and Sherry
- In a shallow bowl, make the marinade by combining soy sauce, brown sugar, lemon juice, olive oil, garlic, onion, ginger and pepper. Coat beef tips with marinade. Cover and refrigerate for at least 6 hrs.
- Remove steak tips from marinade and pat meat dry. Reserve marinade.
- Heat a large skillet over medium-high heat with oil. When oil is hot and begins to smoke, add the beef and brown 3 min. on each side. Do not overcook. Remove when evenly deep brown and reserve on a plate.
- Add remaining 3 Tbsp. olive oil to skillet, heat until oil ripples then add mushrooms and brown 7-8 min. Add garlic after 5 to 6 min. Season mushrooms with salt and pepper and cook a few minutes more.
- Add sherry, reduce 1 minute. Add 1 cup of reserved marinade (strained). Reduce heat and cook, reducing liquid until thickened.
- Add beef tips, their juices and mushrooms to the pan, cook for 2 min. Serve with mashed potatoes and mixed vegetables on the side.
Spring is in the air, Eastertide is here and we are back with one of our newest, most favorite offerings for the season from our Monastic Bakeshop: Luscious Lemon Rolls. With that tangy, dreamy sweetness in every bite, you’ll think you have just tasted a bit of heaven. As we prepared our home for Easter morning, we also prepared these for our bakeshop and Convent. We had some help from the children in the community, too! We hope you enjoy making and eating them as much as we did!
- To make dough, boil water and remove from heat. Add the butter, Crisco and stir until melted. Add sugar and salt and cool to lukewarm.
- In a large mixer with a dough hook, put the 1 cup very warm water and sprinkle the yeast over. Stir to dissolve. Add the butter-Crisco mixture to the yeast mixture. Add the eggs and mix.
- Cup by cup add the flour, stopping when the dough is just a wee bit sticky still to the touch. Set aside to a warm place to rise, covered with a towel, about 1 hr. or more.
- Meanwhile, make the filling. In a Cuisinart, grind together the sugar and candied lemon rind. Set aside w/ the softened butter.
- Make the frosting by whipping the butter first, add the powdered sugar slowly cup by cup alternately with the liquid and zest. Beat until creamy. Set aside until ready to frost.
- Divide the dough in half. Roll into two 12 x 8" rectangles. Spread with half the softened butter and then half the sugar/lemon mixture - spreading the filling right to the edges.
- Roll up jelly roll style, pinching the seam closed, and cut into 1" slices. Place rolls in generously buttered 8" round cake pans.
- Let rolls rise until doubled in size.
- Bake at 325 degrees for 20 min or until lightly browned and the center is cooked.
- Frost while still warm and eat immediately for the yummiest results!
Years ago, there was a collaboration between all the cooks in the Community, resulting in a lovely little cook book, “Recipes that Bear Repeating.” The creation of this book was a true labor of love. For months, recipes were written out, exchanged, and “tested” in all the households. Many notes and conversations later, such as “What do you mean by one can? What size can?” or “What does ‘until done’ mean? We need a time estimate!”, this treasury of favorites was pulled together and printed, including traditions for holidays and special occasions from the Community. This Marinade for Steaks and Chops is definitely an All-Star from the book! Right now, at Priory Books & Gifts if you buy one of the Sisters’ hand-made aprons, you get a copy of your own for free! Don’t miss out on this little treasure.
Marinade for Steaks and Chops
- Combine all ingredients and mix well.
- Cover meat with marinade and chill for several hours. Turn meat several times to allow the flavor to penetrate more evenly. If stronger flavor is desired, refrigerate overnight.
- Let meat come to room temperature before cooking.
- It may be stored, tightly covered, in the refrigerator for two weeks or in the freezer indefinitely.
My hopes for spring were dashed this week when the Northeast was blasted with a chilly snowstorm.
Monday morning. April Fools? No less!
Well, a little chilly weather and white dust on the ground weren’t going to hinder our plans this week. We are hosting Lumen Christi: Easter Encounters with Art with art historian Msgr. Timothy Verdon and artist Gabriele Wilpers. This is a unique opportunity for artists and those who love art to celebrate the Resurrection of Christ. A festive dinner to welcome our guests was on the docket.
Our opening celebratory meal was a Cape Cod theme with clam chowder, coleslaw, fresh cod with salty and buttery crumbs, corn pudding, and vegetables. We featured a luscious triple lemon cheesecake for dessert. Doesn’t just the word lemon conjure up images for springtime? This was probably the best cheesecake I ever put in my mouth — delightfully creamy, and just enough of that citrusy tartness to whet your palate for another bite.
Read more about Lumen Christi here:
- 1/2 cup lemon curd, heated over a double boiler until warm and easy to pour (I used Stonewall Kitchen Lemon curd)
- Position rack in the middle of the oven and preheat the oven to 350 degrees F
- Butter the bottom and side of a 9" spring form pan. Have a ready roasting pan. Put on a kettle of water to boil for the water bath.
- Stir together crumbs, melted butter and sugar with a fork in a medium bowl until combined. Press the crumb mixture into the bottom of the pan (not up the sides). Bake 8-10 minutes or until crust is set; let cool. Reduce the oven temperature to 325 degrees F.
- Process sugar and zest in a food processor until zest is finely ground.
- In a medium bowl with an electric mixer, beat cream cheese beginning on low speed andincreasing to medium-highspeed, until light and fluffy. DO NOT SKIP THIS STEP; IT IS VERY IMPORTANT FOR A LUMP-FREE, FLUFFY CHEESECAKE.
- Gradually add sugar mixture, scraping down the side of the bowl with a rubber spatula, continue beating until smooth.
- Add the eggs one at a time, beating well after each addition. Add sour cream, ricotta, salt and lemon juice; beat until well blended.
- Wrap the outside of the spring form pan with heavy-duty aluminum foil, then pour the filling into the pan; set it in the roasting pan. Place the roasting pan in the oven and carefully pour in enough boiling water into the roasting pan to reach halfway up the side of the spring form pan.
- Bake for 70-75 minutes or until the center is almost firm and set. DO NOT OVER BAKE. The cheesecake will firm as it cools.
- Remove the roasting pan from the oven and water bath, turn off the oven. Return the cheesecake to the oven (keep door cracked slightly) to let rest for about 5 hrs. or until firmly set.
- Remove the foil and run a table knife around the inside edge of the pan; remove the pan's side, wrap in plastic and freeze until ready to use. I find freezing the cheesecake makes it much easier to slice. Slice and thaw the cake as needed - return unused portions to the freezer, well covered with saran wrap.
- When ready to serve, heat the lemon curd slightly over a double boiler or in the microwave and drizzle over the top of your slices. Let stand at room temperature for 20 minutes. Enjoy!
- **PLEASE NOTE, once the cheesecake has been in the freezer overnight, you can then remove the bottom of the pan from the cheesecake more easily, and then re-wrap the cake well in plastic wrap and return to freezer.
Winter has finally hit Cape Cod. With our first snow flurry and single digit temperatures, I felt it was time to create new twists on some old recipes, to warm and delight the cockles of our guests’ hearts: a summer favorite bundled up and served on a puddle of roasted red pepper sauce, giving it just that bit of flair. From the comments I heard, I believe we struck it right with this recipe.
Hot Chicken Salad Bundles with Roasted Red Pepper Sauce
Prepare the Chicken Salad
- Preheat oven to 375 degrees
- Mix all of the chicken salad ingredients together in a bowl and set aside
- Roll out two puff pastry sheets to 11 x 11” and cut into 2- 5 x5 “ squares (removing one inch of the border – the pastry needs to be this measurement to be thin enough)
- In the center of the square put about a ½ cup of chicken salad and draw the sides up to create a bundle, twisting and pinching the top to secure.
- Place the bundles on a parchment lined pan and brush with egg wash
- Cook for about 15 min. or until golden and cooked through
Meanwhile prepare the pepper sauce
- Heat the oil in a saute pan.
- Add the shallot and cook until soft.
- De-glaze the pan with white wine and cook 1 minute longer
- Add the stock and the drained roasted red peppers. Cook 5 min.
- Cool slightly, and puree in the blender
- Season with lemon juice, salt and pepper and transfer to a small saucepan to reheat a few minutes before serving.