On our return from town yesterday we were driving down Rock Harbor Road when suddenly, without any notice, up from a woodsy space alongside of the road emerged a huge dark wild turkey. With his enormous tail fully outspread he “took” the stage strutting across the road, with great pomp and confidence. Everyone gasped and our driver jammed on the brakes just in time to avoid running into the rest of the family of 8, which followed the man of the family in very deliberate and perfectly choreographed form.
A not so subtle reminder to start preparing for the holiday ahead!
- Fit a food processor with the center blade, and chop up the cranberries. The pieces should resemble minced cranberry. Put aside in a bowl.
- Put the orange half—including the peel—in the processor and chop it as with the cranberries and add this to the bowl of processed cranberries.
- Add the sugar (or Jello mix) and stir well to combine.
- Put relish in a bowl and cover tightly in the refrigerator until ready to serve.
- Serve this and colorful relish with turkey, chicken or ham this holiday season—a fresh and easy sidekick to any holiday table!
“Nothing that’s been given to us should ever be allowed to go to waste.” This has been a strong emphasis in the sisterhood from its earliest days. “No apple drop that has any edible part should be tossed. It should be turned into applesauce or butter.”
One convent sister in particular has a strong passion for turning all of our imperfect fruits into creative preserves. All summer long we have enjoyed a variety of jams and spreads on our breakfast toast, and occasional desserts. Plums, nectarines, peaches, apples have each in their season made their appearance in different forms.
But perhaps the choicest of all was the rich creation that appeared this week and disappeared within days. Made with the last of our pears and laced with rich bourbon this superb pear chutney elevated an already elegant pork loin roast into a spectacular sensation. Yesterday’s lunch cook served it alongside of ham and swiss pinwheels—always a favorite just as they are on their own…over the top with this enhancement!
It suddenly occurs to me that little jars of this would make choice Christmas gifts. Give it a try and see what you think.
- Combine all ingredients in a heavy pot. A Dutch oven or a cast iron pot works well.
- Bring ingredients to a boil, stirring often.
- Reduce heat and let simmer for about 1 ½ hours, stirring occasionally.
- Serve as a condiment on the side, warm on pork or chicken, or dress up a deli ham sandwich. Enjoy!
Above the sounds of car doors opening and closing, luggage being loaded, and 30 women exchanging “goodbyes and well wishes,” comments regarding their retreat could be overheard. They were all very positive, especially those regarding their meals. Many of these women love to cook, and are very attentive to—and appreciative of—what they are served.
From what I overheard, their final dessert was the ultimate perfection, and had made quite an impact, sending them off on a high, happy note. As I thought on all of this someone quietly appeared offering me a luscious looking lime creation garnished with a fresh mint leaf and whipped cream on a crystal clear glass dessert plate. Suddenly I was reminded of a favorite verse of scripture in the Old Testament where God in referring to prayer says: “Before they call, I will answer.”
- Preheat oven to 350° Fahrenheit.
- Add graham cracker crumbs and sugar to the bowl of a food processor and pulse until blended. Transfer to a medium bowl and add coconut flakes and melted butter. Toss to combine completely. Pour the crumbs into an 8-inch tart pan with removable bottom. Press the crumbs into the bottom and sides of the pan. Bake for 8-10 minutes or until browned. Set aside to cool completely.
- In a large bowl, combine the sweetened condensed milk and lime juice. Stir until thick and well incorporated. Set aside.
- Place the gelatin in a small bowl and cover with water. Let stand two minutes to bloom. Microwave in 10-second bursts until gelatin is dissolved. Cool the gelatin to near room temperature, but do not let it set—very important.
- Add the whipping cream to the bowl of a stand mixer. (If you don't have a stand mixer use a large mixing bowl and a handheld mixer.) Whip the cream for one minute on a medium speed. Slowly add the sugar to the cream. Turn off the mixer and check to see that the gelatin has cooled, but not set. Add the gelatin and continue to whip until stiff peaks form. Separately reserve about 1 to 1 1/2 cups of whipped topping for garnish.
- Spoon about 1/2 cup of whipped cream into the key lime filling and lightly stir to combine. Add the rest of the whipped cream and fold completely into the mixture, careful not to deflate the cream too much.
- Pour the filling into the cooled pie crust and smooth over with a spatula.
- Garnish with whipped cream and thinly sliced lime as desired. Refrigerate for at least two hours for a cloud like dessert. For a frozen tart, freeze at least two hours.
- To serve, remove the tart from the freezer and let it sit out on the counter for 10-15 minutes to soften a little before slicing it.
This past week, we invited artists to step away for a few days of retreat as they enjoyed renewing their vision and sharing together, in an atmosphere of Benedictine hospitality on the shores of beautiful Cape Cod Bay. Each day was punctuated by two lectures given by renowned art historian, Msgr. Timothy Verdon. He shared his passionate love of art, with beautiful images—both familiar and unknown—in a series of seven post-Easter lectures. Art lovers had the opportunity to fellowship together, while Msgr. Verdon discussed what it means to see with artistic understanding. It was a treat for our entire community and a privilege to be behind the scenes creating meals for them to enjoy. (Read more about the retreat here!)
Oscar Wilde said, “The artist is the creator of beautiful things.” Even if you don’t consider yourself an artist, I believe that you are. Every one of us wishes to create beautiful things out of nothing. Take this Lemon-Almond Butter Cake for example…
- For the curd, combine zest, juice, sugar, salt and eggs in a heatproof bowl, and beat well.
- Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes.
- Strain into a bowl, and press plastic wrap onto surface to keep skin from forming. Refrigerate until cool, at least 1 1/2 hours.
- Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
- With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in.
- In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.
- Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly.
- Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
- Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes.
- Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
- Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.
(Recipe adapted from the New York Times)