Ginger Pear Chutney

“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.

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Ginger Pear Chutney
SERVINGS
6-7pint jars
CHANGE SERVING SIZE
pint jars
COOK TIME
1 hr30 mins
PREP TIME
45mins
READY IN
2 hrs15 mins

Ingredients

Instructions

  1. Combine all ingredients in a heavy pot. A Dutch oven or a cast iron pot works well.
  2. Bring ingredients to a boil, stirring often.
  3. Reduce heat and let simmer for about 1 ½ hours, stirring occasionally.
  4. Serve as a condiment on the side, warm on pork or chicken, or dress up a deli ham sandwich. Enjoy!

Garden Herb Focaccia Bread

It was 45 minutes till dinnertime, and we were in pretty good shape toward getting the meal completed and served on time (barring any unforeseen circumstances). No sooner had I had this thought, than one of our number spoke up excitedly and said, “Wouldn’t it be great to add fresh baked bread to the dinner?”

“Oh NO!” was my immediate response.

Provide fresh baked bread for 63 people in 45 minutes! I felt like one of the disciples when Jesus told them to feed the hungry multitude with one little boy’s lunch! However, knowing this sister as well as I did, I knew it was no use trying to discourage her from making this happen; once her heart was set on something, nothing was apt to change it, so no one even tried. The result? Fresh baked bread in less than 45 minutes, beautifully golden on the outside and perfectly textured and filled with fresh garden herbs inside…a miracle for all!

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Garden Herb Focaccia Bread
SERVINGS
8servings
CHANGE SERVING SIZE
servings
COOK TIME
35mins
PREP TIME
10mins
READY IN
45mins

Ingredients

Instructions

  1. Preheat the oven to 375 degrees.
  2. Sprinkle yeast and sugar into 1/2 cup of the water; do not stir.
  3. Let stand 1-2 minutes or until the surface becomes bubbly.
  4. While yeast is bubbling, combine flour and table salt in a large bowl.
  5. Make a well in the center of the flour and pour in yeast mixture and 1 tablespoon olive oil.
  6. Stir with wooden spoon or mixer, and add remaining 1/4 cup.
  7. Turn dough onto lightly floured surface. Knead for 5-7 minutes, adding small spoonfuls of flour if necessary.
  8. Spread dough into a lightly greased baking pan and cover with plastic wrap. Let dough rise in a warm place (low oven, heating pad) 10-15 minutes.
  9. Let rise in a warm place- about 80-85 degrees - until doubled in bulk, about an hour.
  10. Using the end of a wooden spoon, indent the dough every 1-2 inches.
  11. Combine remaining 3 Tbsp olive oil and herbs until leaves are broken up and oil is fragrant.
  12. Pour over dough. Rub gently into surface. Sprinkle with kosher salt.
  13. Bake 10-12 minutes, in a 375 degree oven.
  14. Let cool and cut into wedges.

Note: The speed of this bread is due to the quick rising in a warm place. I like using the oven light or a heating pad. If you don't have a warm place, no problem, just let it rise more slowly on your kitchen counter.

 

Summer Double Berry Cobbler

In the coming months, you will from time to time be treated to new recipes from “guest bloggers”. These are old and new friends — dedicated chefs and passionate voices who share our love of cooking. Our lives are enlarged as we welcome them and listen to their unique voices, share in their story and try our hand at their creativity. This week’s recipe is from a dear friend, Donna-Marie Cooper O’Boyle, a wife, mother, grandmother and EWTN TV host. She is an award-winning author of more than two dozen books, including Feeding Your Family’s Soul: Dinner Table Spirituality. She is the founder of the “Feeding the Body and Soul Movement.” More at DonnaCooperOBoyle.com.

From Donna-Marie “Ahh, summertime! A time of well-deserved rest comes with a welcome change of scenery and in-season fruits. While making our plans, let’s not forget about our prayer lives. A change in schedule and eagerness to “get away from it all” might cause us to lose touch with our spiritual needs. We mustn’t let our prayer life go on vacation.


So that family prayer continues to happen throughout summertime, we have to carve out time for it. Many inconveniences pop up in the heart of the family, and God knows we can’t drop to our knees to pray while taking care of pressing family needs. He also knows we are a work in progress, too. When our planned prayer time gets sabotaged or rearranged, we should try again to make it work. If we have done our best, He will surely reward us for persevering, and for training our children and grandchildren to develop committed relationships with Him.

Don’t miss family time in the kitchen, too. Why not make my Summer Double Berry Cobbler together? Make an extra pan and gift it to someone who might need a lift. God bless you! ”

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Summer Double Berry Cobbler
SERVINGS
4servings
CHANGE SERVING SIZE
servings
COOK TIME
30 mins
PREP TIME
20mins
READY IN
50 mins

Ingredients

Instructions

  1. Preheat oven to 350 degrees F.
  2. Wash berries (if using frozen berries, no need to wash! and mix with sugar (or honey), lemon zest, lemon juice, salt, cornstarch, vanilla and cinnamon (if using). Place in a buttered pie dish or 4 quart baking dish.
  3. Next, make biscuit dough topping. Whisk together flour, 3 Tbsp. sugar (or honey), baking powder and salt in medium bowl.
  4. Cut the butter into the flour mixture. Make a well in the center and stir in the milk (or yogurt) and beaten egg.
  5. Mix just until combined. Drop by spoonfuls on top of the berries. Bake for 30 min. or until well browned and berry mixture is bubbling and dough is cooked.

Amazingly delicious when served warm with whipped cream, vanilla ice cream or even a spoonful of greek yogurt. Enjoy!

Thank you, Donna Marie, for such a delightful summer recipe!
The Gourmet Nuns

Luscious Lime Tart

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.”

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Luscious Lime Tart
SERVINGS
8servings
CHANGE SERVING SIZE
servings
COOK TIME
8mins
PREP TIME
40mins
READY IN
3hrs

Ingredients

Instructions

Crust:
  1. Preheat oven to 350° Fahrenheit.
  2. 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.
Filling:
  1. In a large bowl, combine the sweetened condensed milk and lime juice. Stir until thick and well incorporated. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Pour the filling into the cooled pie crust and smooth over with a spatula.
Topping:
  1. 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.
  2. 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.

Lemon-Almond Butter Cake

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…
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Lemon-Almond Butter Cake
SERVINGS
19" tart
CHANGE SERVING SIZE
9" tart
COOK TIME
1hr
PREP TIME
20mins
READY IN
3hrs

Ingredients

Instructions

  1. For the curd, combine zest, juice, sugar, salt and eggs in a heatproof bowl, and beat well.
  2. 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.
  3. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming. Refrigerate until cool, at least 1 1/2 hours.
  4. Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes.
  10. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
  11. Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.
(Recipe adapted from the New York Times)

Strawberry Rhubarb Pie

“Who wants to take on care of the rhubarb patch?” This question went out a few days ago to the sisterhood from the sister in charge of our vegetable gardens. Before the day was over the question had been answered, the patch had been watered, and the fertilizing process begun.
We love our rhubarb patch. We love to watch it come into fruition producing its rich beautiful leaves and stems. We love to see it harvested and prepared for the many different ways we use it.

For this year’s Easter dinner various sisters volunteered to make a variety of very special desserts. There were several decadent chocolate wonders. There were tortes and trifles piled high with tantalizing toppings. There were brand new gourmet creations anyone of which could have taken a prize, and then there were a number of humble pies. So…which dessert do you think was most requested? You’re absolutely right. It was our old-fashioned, flavorful strawberry rhubarb pie. Unfortunately, some had to go without!

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Strawberry Rhubarb Pie
SERVINGS
8 people
CHANGE SERVING SIZE
people
COOK TIME
45-50mins
PREP TIME
30mins
READY IN
1 hr20 mins

Ingredients

Instructions

  1. Preheat oven to 425° Fahrenheit.
  2. For the pie crust: Combine the salt and flour together. Cut the shortening into the flour mixture using a pastry cutter until it is about pea-size pieces.
  3. Add the water to the flour a little at a time using a fork to lightly mix it. Continue to add the water until the dough just comes together – don’t over work the dough or it will become tough.
  4. Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes. Once it is ready divide the dough in half and roll out the bottom crust and place in a pie dish.
  5. Combine the rhubarb, strawberries, sugar, flour, and salt. Turn into the unbaked pie shell.
  6. Roll out the top crust and place over the filling. Crimp to seal edges and make a few slits along the top. Brush with egg white wash and garnish with large granule sugar.
  7. Bake at 425 degrees Fahrenheit for 15 minutes. Decrease temperature to 375 degrees Fahrenheit and bake for an additional 45 to 50 minutes, or until the filling starts bubbling.

Note: Rhubarb is tart. The strawberries provide sweetness but, depending on your taste, you might want to add more sugar.