St. Lucia Bread

Since St. Lucia’s Day (or St. Lucy’s Day) is just around the corner on December 13th, we thought we’d share this special Swedish bread with you – fantastic for the Holidays. The celebration of the day comes from stories that were told by Monks who first brought Christianity to Sweden. “St Lucia was a young Christian girl who was martyred, killed for her faith, in 304. The most common story told about St Lucia is that she would secretly bring food to the persecuted Christians in Rome, who lived in hiding in the catacombs under the city. She would wear candles on her head, so she had both her hands free to carry things. Lucy means ‘light’ so this is a very appropriate name.” (see note below**)

December 13th was also the Winter Solstice, the shortest day of the year, in the old ‘Julian’ Calendar and a pagan festival of lights in Sweden was turned into St. Lucia’s Day. It is now celebrated by a girl dressing in a white dress with a red sash around her waist and a crown of candles on her head. Thus, the wreath of bread dotted with candied “berries.” If you’d like you can also add small candles to the cake as well for a more festive look.

** read more at https://www.whychristmas.com/cultures/sweden.shtml

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St. Lucia Bread
SERVINGS
2loaves
CHANGE SERVING SIZE
loaves
COOK TIME
20-25mins
PREP TIME
30mins
READY IN
2-3hrs

Ingredients

Instructions

  1. In a large mixer, soften the yeast in the warm water
  2. Heat the milk until warm. Add the oil and sugar and stir to dissolve.
  3. Add this mixture to the yeast mixture in the mixer
  4. Add salt and saffron
  5. Add the 3 slightly beaten eggs and mix with dough hook.
  6. Add the lemon zest, citron and almonds and continue mixing
  7. One cup at a time, add the flour and mix well after each addition. Stop adding the flour when the dough starts pulling away from the side of the bowl. Adding more flour if necessary.
  8. Turn the dough out onto a floured board and knead for 5 min, or until dough becomes smooth and elastic; adding flour as necessary.
  9. Place the dough in a greased bowl, cover, and let rise in a warm place until almost doubled in size, about 1 hr. (At this point, you can refrigerate the dough, if you want to work with it later).
  10. Divide the dough into six equal balls and roll into large ropes and then braid three together, making two braids.
  11. Pinch the two ends together and tuck under, forming two circular loaves.
  12. Preheat oven to 325 degrees. Line two sheet pans with baking paper, or grease, and put a braided loaf on each pan.
  13. Cover and let rise in a warm place, until doubled.
  14. Combine the remaining egg with a tablespoon of water to make an egg wash, and brush on the braids.
  15. Bake for about 20-25 min or until the loaf feels firm to the touch. If you would like to use a thermometer, the internal temperature should read about 190 degrees.
  16. While the bread is baking, prepare your frosting, mixing all ingredients until smooth and on the thicker side. Cut your cherries in half.
  17. Remove bread from the oven and cool slightly, then decorate, using the green cherries as leaves, and the red as berries.

Apple Fritter Quick Bread

Several of us Sisters were recently sharing our favorite fall doughnut flavors, and it seemed the most popular Fall favorite was Apple Fritters. As a child, I remember getting these as a treat at our Fall fairs – crispy on the outside and slathered with creamy frosting, it just takes one quick bite to sink your teeth into the most delightful apple pieces covered with cinnamon. Yum! Just writing about it now makes my mouth water! Since our waistlines aren’t exactly what they were when we were kids, but still just dying to bring the memory back, I stumbled upon an Apple Fritter Bread. With a few modifications, this bread, although slightly healthier, still has those magical flavors. It’s a perfect recipe for young children to participate in making. And the aroma it brings into your kitchen…you don’t want to miss it!

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Apple Fritter Quick Bread
SERVINGS
8servings
CHANGE SERVING SIZE
servings
COOK TIME
1hr
PREP TIME
15mins
READY IN
1 hr15 mins

Ingredients

Instructions

  1. Preheat oven to 350 degrees. Use a 9x5 -inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray.
  2. Mix brown sugar and cinnamon together in a bowl. Set aside.
  3. In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.
  4. Beat in eggs, 1 at a time, until blended in; add in vanilla extract.
  5. Combine flour, baking powder and salt together in another bowl and add into creamed butter mixture and stir until blended.
  6. Mix milk into batter until smooth.
  7. Pour half the batter into the prepared loaf pan; add half the chopped apple mixture.
  8. Sprinkle 1/2 of the brown sugar/cinnamon mixture you set aside earlier, on top of apple layer.
  9. Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.
  10. Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.
  11. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 60 minutes.
  12. To make a glaze, mix powdered sugar and milk or cream together until well mixed.
  13. Let cool for about 15 minutes before drizzling with glaze.

(add chopped walnuts or pecans if you'd like)

Vanilla Bean Panna Cotta with Mango Puree

Birthdays are joyous occasions, and with so many Sisters in the Convent, there are bound to be several birthday celebrations each month. This is especially true with what we refer to as “big birthdays”, birthdays that mark a new decade in the life of a sister. Over the weekend, we celebrated the 70th birthday of one of our sisters with a beautiful dinner for all. The meal ended with one of our most favorite desserts: Vanilla Bean Panna Cotta. While not a traditional birthday cake, this was no less festive as it also featured a delicious mango puree.

Dense, creamy and with minimal ingredients you most likely already have in your kitchen, this is a great way to mark special occasions this summer. Served chilled with fresh berries, this may well become a favorite with you and your guests!

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Vanilla Bean Panna Cotta with Mango Puree
SERVINGS
6-8servings
CHANGE SERVING SIZE
servings
COOK TIME
15mins, plus chilling time (overnight/6hours)
PREP TIME
15mins
READY IN
30mins, plus chilling time

Ingredients

Instructions

  1. Place the cream in a saucepan and scrape out the seeds of the vanilla bean with a knife, adding the seeds to the cream.
  2. Add the sugar and bring to a simmer over medium-low heat, stirring occasionally.
  3. In a separate bowl, sprinkle the gelatin over the milk and let stand until the gelatin softens, about 5 minutes.
  4. Pour the gelatin mixture into the cream and vanilla bean mixture and stir until dissolved.
  5. Add the yogurt and stir to thoroughly incorporate.
  6. Pour evenly into six to eight ramekin and cover with plastic wrap. Chill for 6 hours or overnight for the panna cotta to set.
  7. As this is chilling, prepare the mango puree by combining the fruit, sugar, lemon juice and salt in a blender or food processor. Chill in a bowl until panna cotta is ready to serve.

To Serve
Note: There are several ways to serve this dessert. As shown, we chose to chill the panna cotta at an angle and serve in a clear water goblet for a pleasing visual effect. For the more ambitious, panna cotta can be served inverted on a plate, similar to flan. Below are two methods of serving this dessert--both are equally impressive!

Inverted Method

  1. Once the panna cotta has set, place each ramekin in warm water--the water should be halfway up the sides of the ramekin.
  2. Once this has been in the water bath 1-2 minutes, put your serving plate on top of the ramekin and invert the panna cotta onto the plate.
  3. Spoon the puree over the top and garnish with fruit and fresh mint as desired.

Angled Method

  1. Before making the panna cotta, prepare the glasses you will be serving in, tilting them securely at an angle on a tray. An egg carton works well for this.
  2. When pouring panna cotta mixture, use a funnel and gently fill the tilted glasses to the desired height.
  3. Carefully transfer the tray into the refrigerator, taking care not to bump or jostle the tray, as this will leave a milky residue on the side of the glass.
  4. When fully set (6 hours or overnight) stand the glasses upright and pipe in the mango puree. Piping helps control the puree and keep it from smearing on the glass.
  5. Garnish with fruit or mint and serve.

Strawberry Rhubarb Pudding Cake

For years, rhubarb has long been one of my favorite fruits. Always a bit of a wild child in the fruit family (since most people don’t have any idea what to do with it), I’ve loved it since I was a kid and always looked forward to my mom’s strawberry rhubarb pie – which I deemed ‘the best!’ When we moved to New England back in 1981, my great grandmother (who embodied Tasha Tudor) gave us her heirloom rhubarb plant to take with us. After 37 years, it’s still thriving in my mother’s garden!

This Mother’s Day, I decided to ‘pay it forward’ with a pie for mom and then my creative juices got going when, after delivering the pie, I left with a huge bag of freshly picked rhubarb from Grandma’s plant! So, next came this old fashioned pudding cake. Eaten warm, straight out of the dish, or with a squirt of whipped cream or a scoop of ice cream, it is melt-in-your-mouth goodness that will keep you going back for more. Super simple and quick to make, it’s the perfect go-to dessert for company or to make for your family after a long day. It can be made gluten free as well. Enjoy!

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Strawberry Rhubarb Pudding Cake
SERVINGS
8servings
CHANGE SERVING SIZE
servings
COOK TIME
40-45mins
PREP TIME
15mins
READY IN
55-60mins

Ingredients

Instructions

  1. Cover the bottom of a buttered glass 8 or 9 inch square pan with rhubarb and strawberries.
  2. Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together and pour over fruit. Mix remaining sugar and cornstarch; sprinkle over mixture in pan. Pour boiling water over the top- this will create a wonderful pudding around the fruit in the bottom of the pan.
  3. Bake at 375°F for 40 to 45 minutes or bubbly and golden.
  4. You can see that the sugar topping creates a glaze on the top of the cake, something like a creme brulee, as well as creating the pudding at the bottom. Serve warm in a bowl with ice cream or whipped cream, or let it cool a bit, slice and invert on your plate to show off the pudding. You may also substitute a gluten free flour blend for the flour - you may need to adjust the cooking time.

Hot Cross Buns

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.

Classic Bread Pudding

Atop the microwave in the Convent kitchen sits a woven wicker bread basket that collects all kinds of interesting mixed bread goods. From soft white leftover sandwich bread to crunchy crusts of Italian loaves. Each time I pass the overflowing basket I think of all the ways bread could be used: stuffing for a nice chicken or pork roast, croutons for a great Caesar salad, or baked into a nice golden cheese strata. But the one idea that keeps presenting itself is old-fashioned Bread Pudding. Whether it’s spiked with Bourbon the way Thomas Jefferson liked it or simply seasoned with a touch of vanilla as I myself prefer it. It is almost always welcomed by anyone to whom it is offered!

 

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Classic Bread Pudding
SERVINGS
8servings
CHANGE SERVING SIZE
servings
COOK TIME
45mins
PREP TIME
15mins
READY IN
1hr

Ingredients

Instructions

  1. Preheat oven to 350ºF.
  2. Heat milk and butter over medium heat until butter is melted and milk is hot.
  3. Mix eggs, sugar, cinnamon and salt in a separate bowl and stir in bread cubes and raisins.
  4. Stir in milk and butter mixture and pour into an ungreased pan.
  5. Cover with foil and bake 40 to 45 minute or until a knife inserted in the middle comes out clean.

Serve warm with a dollop of whipped cream!