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Hot Cross Buns

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One of our favorite Lenten traditions here at the C of J is the baking and sharing of Hot cross buns on Good Friday a.m. First attributed to a 12th century monk, it has blesses countless numbers of believers over the years. This meaningful little act is a significant way of remembering and acknowledging our Lord’s death on the cross on our behalf.

There are many legends connected with this tradition. One of my favorites is that a fresh baked bun hung in your kitchen window will bring blessing upon all the baking done there throughout the coming year.

Each year I intend to do this, but before I get to it every bun has disappeared.

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Hot Cross Buns
SERVINGS
1dozen buns
CHANGE SERVING SIZE
dozen buns
COOK TIME
25mins
PREP TIME
30mins
READY IN
3hrs

Ingredients

Instructions

  1. Dissolve the yeast by sprinkling it over the very warm water and add a pinch of sugar to activate.
  2. Heat milk in a medium saucepan over low heat until about 100 degrees F. (but no more than 110 degrees)
  3. In a mixer, fitted with a dough hook, add the warmed milk to the yeast mixture.
  4. Plump the raisins (or currants) and citron in the microwave with a little orange juice; cool and set aside
  5. To the yeast & milk mixture add the remaining sugar, melted butter, egg yolk and extract.
  6. Add the salt, nutmeg, cinnamon and ginger to the mixture and continue kneading.
  7. Add the flour, 1 cup at a time, until the dough starts pulling away from the sides of the bowl.
  8. Remove the orange juice from the raisins and citron and discard.
  9. Add the raisins and citron to the dough and mix well. The dough should be slightly sticky and not dry.
  10. Knead until soft and elastic, about 8 min. Shape into a ball.
  11. 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. **
  12. 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.
  13. 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.
  14. Meanwhile, preheat your oven to 350 degrees F. and prepare your egg wash.
  15. 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.
  16. 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.)
  17. Ice buns with a thick cross shape on the top of the warm buns and serve.

Swedish Pepparkakor

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This is a guest blog from one of our Swedish Sisters

This year, it was possible to make these Swedish pepparkakor cookies a little earlier than usual. It makes me happy, and helps me remember for a moment where I came​ from, and that God is in charge of all the little things in our lives. It is my great-grandmother’s recipe from Tidaholm, Sweden. I don’t know why it is that cookies have become a tradition around the season of Christmas in particular, except for the fact of celebrating the most important birthday of all!! But these little cookies, for me, have always been a part of that celebration, with their trinity of spices that scent the kitchen when baked . . cinnamon, cloves and ginger. Not to mention, the smiles that come to people’s faces every single time!

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Swedish Pepparkakor
SERVINGS
12dozen
CHANGE SERVING SIZE
dozen
COOK TIME
5mins per pan
PREP TIME
30mins
READY IN
1hr

Ingredients

Instructions

  1. Mix in order given and roll out very thin. You will need more flour as you roll them. Use a pastry cloth and a covered rolling pin.
  2. Cut​ into shapes, sprinkle with toppings if desired,​ and bake at 350 degrees for 4 min (time varies with thickness of dough). Makes up to 12 doz. cookies.

​Wishing you a blessed New Year from our home to yours!
The Gourmet Nuns​

Thai Chicken, Spinach and Rice Noodle Soup

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This week’s recipe was inspired by an Asian guest that we were hosting for lunch at our guest house. As a novice learning to cook, I was always taught by the Sisters to really think about the person that I was cooking for: What would they like to eat? What would bless them? Subtle subtext here: it’s not about what I like to cook, or what blesses ME! So a gluten-free, colorful Thai soup came to mind — a recipe that I squirreled away awhile ago in hopes that some time I would have the opportunity to make it. I made a few adaptions which resulted in the recipe below.

As I was chopping, I noticed that all of the ingredients were vibrant shades of green, so I dubbed them the liturgical ingredients of ‘ordinary time’. We rounded this lunch off with a delicate spinach and spring mix salad topped with avocado, fresh strawberries and candied almonds, and pita crisps. The dessert was a homemade Mango and Vanilla Panna Cotta — a recipe that I hope to share in future weeks!

** This recipe was adapted from Once Upon a Chef **

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Rating: 3
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Thai Chicken, Spinach and Rice Noodle Soup
SERVINGS
4people
CHANGE SERVING SIZE
people
COOK TIME
15minutes
PREP TIME
10minutes
READY IN
25minutes

Ingredients

Instructions

  1. Heat the oil in a medium soup pot over medium-low heat.
  2. Add the shallots and ginger and cook, stirring frequently, until softened, 3 to 5 minutes.
  3. Add the green curry paste and cook, stirring constantly, for 1 minute more.
  4. Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric; bring to a gentle simmer. Continue simmering, uncovered, for 5 minutes.
  5. Meanwhile, cook the rice noodles according to the package instructions. If not using immediately, let them sit in a bowl of cold water.
  6. When ready to serve, taste the soup and adjust the seasoning.
  7. Gently reheat the noodles in the microwave, if necessary (remove from water first!).
  8. Place baby spinach in the bottom of the serving bowl, place the rice noodles and shredded chicken on top and ladle the hot broth over top and sprinkle with cilantro and scallions.
  9. Serve with a lime wedge for garnish.

Upside Down Pear ​Ginger ​Cake

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I’ve heard it said that the sense of smell is the earliest and strongest to develop in humans. I remember once at a restaurant there was a special on oysters that came from the town where I grew up. I splurged and ordered them just for fun. When they arrived and the fresh, salty smell wafted up to me, tears came to my eyes along with so many wonderful memories of my childhood there on the water.

I think it’s the same for many of us at Christmas. There are certain scents that transport you directly into this season of celebration and joy. Take ginger for instance! I love baking days here at the Community — as you cross the common, in addition to the beautiful lights and wreaths and garland, the smells drifting from the kitchen put smiles on everyone’s faces. It actually seems like another way to spread the good news: Christmas is coming! Jesus is on his way, and we’re getting ready — with Ginger Cake!

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Upside Down Pear ​Ginger ​Cake
SERVINGS
8 - 10people
CHANGE SERVING SIZE
people
COOK TIME
60minutes
PREP TIME
25minutes
READY IN
1hour, 25 minutes

Ingredients

Instructions

  1. Start with your ingredients at room temperature. Preheat the oven to 350°F and grease a 9" springform pan​ or ​a cake pan that's at least 2½ inches deep.
  2. In a small mixing bowl, combine the melted butter and brown sugar; mix well and pour the mixture into the prepared pan. Tilt the pan a little from side to side to help the mixture spread all the way to the edge.
  3. Arrange the sliced pears side-by-side over this brown sugar mixture, making sure that they cover the entire bottom of the pan. Set aside.
  4. In a large mixing bowl, combine the dry ingredients and mix well with a whisk until airy and fully combined. Set aside.
  5. In the bowl of your stand mixer equipped with the paddle attachment, beat the the butter and brown sugar on medium-high speed until light and fluffy, about 3 minutes.
  6. Add the eggs and beat again until pale and airy.
  7. Incorporate the apple sauce and molasses, mix until well combined, and then add the dry ingredients and mix on low speed until just incorporated, no more.
  8. Pour over the pears and spread all the way to the edge.
  9. Place a piece of aluminium foil under or around your pan to catch any eventual leakage and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
  10. Let the cake cool for 10 to 15 minutes or until it's cool enough to be handled safely then flip it onto a rimmed cake plate.
  11. Serve warm, garnished with vanilla ice cream, chopped nuts and a drizzle of honey or caramel sauce, if desired.

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Crunchy Tofu Noodle Salad

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Meals at the Convent are planned and prepared by the Convent kitchen staff for each day of the week—except Sundays, when rotating groups take turns making dinner. This gives Sisters who don’t normally cook an opportunity to do so, and to select a favorite dish they particularly enjoy. Often these meals turn out to be “fun” or ethnic in nature, such as last night when an abundance of chopping, chatter and laughter resulted in a tasty, colorful Thai meal enjoyed by all.

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Crunchy Tofu Noodle Salad
SERVINGS
6people
CHANGE SERVING SIZE
people
COOK TIME
30minutes
PREP TIME
15-20minutes
READY IN
45-50minutes

Ingredients

Instructions

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
  2. Cut tofu into chunks about 1” square or ½” strips. Marinate in soy sauce and fry in oil in a sautee pan until slightly brown and semi firm or line sheet pan with aluminum foil, coat with a layer of oil and cook tofu at 400 degrees Fahrenheit until brown and semi firm.
  3. Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
  4. For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
  5. Combine the spaghetti, sugar snap peas, peppers, scallions, fried tofu in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

Cumberland Chicken

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Exciting as it is to try brand new recipes, there is also a certain thrill to reviving old favorites. That’s what we did this Easter at the convent when we chose Cumberland Chicken for our Easter dinner.
This was something we served to guests and retreatants and at several events over many years, and having it on Sunday brought back many memories that provided much of the table conversation. It was like having an old friend among us again for this special day.

This recipe takes a plain chicken breast and transforms it into a buttery corn-crusted bundle of goodness that is enhanced with an unexpected sparkling red currant sauce. We served it with fresh
asparagus and a lovely medley of wild rice. It could not have been a more welcomed choice…a perfect springtime meal followed by many requests to please not wait so long to serve it again.

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Cumberland Chicken
SERVINGS
8people
CHANGE SERVING SIZE
people
COOK TIME
45-60minutes
PREP TIME
20minutes
READY IN
65-80minutes

Ingredients

Instructions

  1. Sprinkle onion salt and pepper over the chicken breasts, dip in melted butter, roll in stuffing crumbs, and place in shallow pan.
  2. Bake approximately 45 minutes to 1 hour at 350 degrees Fahrenheit and serve with Cumberland Sauce.
  3. Combine sauce ingredients until smooth, warming if necessary to melt the jelly.