EASTERTIDE FAITH FEEDS
Having a faith conversation with old and new friends is as easy as setting the table.
FAITH FEEDS EASTER RECIPES
The C21 Center Presents
On Easter Sunday, we celebrated the glorious resurrection of Jesus. Now we begin the liturgical season of Eastertide, filled with hope and possibility. The first 40 days following Easter mark the moments when Jesus appeared to many disciples on earth. The next 10 days celebrate the Ascension of Jesus into Heaven, culminating in Christ giving to His church the gift of the Holy Spirit, on Pentecost Sunday.
During this time, we look for new ways to continue to grow in our faith, nourish our souls and feast in the bounty of the life we hold and the promise of everlasting life. In partnership with the Monastery Kitchen, we offer a few menus that would be perfect for your Eastertide FAITH FEEDS feasts at home.
About the Monastery Kitchen
Since the 1970’s, Sr. Estelle and Sr. Irene have prepared hundreds (if not thousands!) of meals here at the Community of Jesus on Cape Cod, and at their mission house, Villa Via Sacra, in Barga, Italy. They believe that food nourishes body, soul, and spirit, and that even the simplest meal, prepared with love, can change your life. At the heart of their call to kitchen and table lie the words of Saint Benedict: “Welcome all as Christ.” This premise has led them on many culinary adventures, they now gladly share with you!
www.monasterykitchen.org
CONTENTS
Introduction to FAITH FEEDS 3
FAQ 4
Ready to Get Started 5
Conversation Starters 6
• Friendship with God by Thomas Groome 7 Conversation Starters 8
• Lazarus as Friend by Jean Vanier 9 Conversation Starters 11
• Deep and Abiding Friendship Lasts Forever by Robert Newton 12 Conversation Starters 14
• Gathering Prayer 15
SPINACH AND MUSHROOM QUICHE MAINS
INGREDIENTS
Pie Crust
• 1 1/3 cups flour sifted
• 1/2 tsp salt
• 1/2 cup crisco
• 4 Tbsp ice water
Quiche
• 1 cup cream
• 1 tsp salt
• 2 eggs
• 1 cup cheddar cheese grated; include some Swiss if you’d like sprinkle of italian seasoning and pepper
• 3 mushrooms
• handful of fresh baby spinach
• 1/4 small onion
• 1 large tomato slice
INSTRUCTIONS
Pie Crust
1. Cut the Crisco into the flour mixture until it is small and crumbly.
2. Sprinkle the water in, lightly tossing / mixing it into the flour mixture. Toss in enough water, just until the mixture starts to hold together—no more water than what is necessary.
3. Take 1/3 of the mixture, form into a ball, and gently roll out, lining a 6” pyrex pie plate (or the entire mixture for a 9” pie plate)
Quiche
1. Lightly sauté onion until soft, then brown the sliced mushrooms. Set aside.
2. Whisk the eggs with cream, salt and seasonings. Add the grated cheese, mushrooms and spinach. Gently mix, pour into pie shell and lay tomato slice on top.
3. Bake at 350 for about 40 minutes; when checking for doneness, it should be firm when jiggled a little and a dinner knife should come clean when tested.
STELLA’S SHRIMP AND FETTUCCINE MAINS
INGREDIENTS
• 12 large shrimp (de-vined, shells removed)
• 1/2 onion (or shallots) diced small
• 1 clove garlic
• handful of fresh basil leaves chopped
• 1 tomato diced
• 1 lemon juice and zest
• 1/2 cup white wine
• 1/2 lb fettuccine
• 1 cup heavy cream warmed in microwave
• 1 cup fresh parmesan cheese grated, divided
• 2 Tbsp fresh parsley chopped
• butter
• onion salt
• pepper
INSTRUCTIONS
1. Boil salted water for pasta
2. Meanwhile, sauté ¼ c. diced onion and crushed garlic clove until translucent over medium low heat. Watch carefully so you don’t burn the garlic. Add chopped basil leaves and chopped tomato –lightly toss, sauté and remove from heat and into a dish to hold.
3. Cook your pasta and when finished, toss with 4 Tbsp. butter, warmed heavy cream and 1/2 cup fresh parmesan until you have an “Alfredo” – add onion salt and fresh ground pepper - seasoning to taste.
4. Quickly sauté your shrimp in butter, once golden on both sides, add white wine and juice of one lemon. Simmer slightly and then add the tomato mixture back to the pan and combine - season to taste.
5. Serve fettuccine with the shrimp tossed over – sprinkle with the lemon rind, freshly grated Parmesan cheese and chopped parsley.
EGGPLANT PARMESAN
SERVINGS 6 servings
INGREDIENTS
COOK TIME 20–30 mins PREP TIME 1 hr READY IN 1 hr 30 mins
• 4 eggplants large, cut into 1/8 inch round slices
• 2 tbsp. olive oil
• 1 onions chopped fine
• 2 garlic cloves peeled and finely chopped
• 5 tomatoes large, skinned and chopped (or a 14 oz. tin of peeled tomatoes, chopped)
• 1 tsp. dried italian seasoning
• 1 tsp. sugar or more
• 1 tsp. salt (or to taste)
• pepper
• ¼ cup tomato paste
• About 12 basil leaves roughly torn
• lour for dusting the eggplants
• olive oil for frying
Recipe and Photo courtesty of Monastery Kitchen.
EGGPLANT PARMESAN
6 servings
INSTRUCTIONS
Sauce
mins
TIME 1 hr
IN 1 hr 30 mins
1. Heat the 2 Tbsp. of olive oil in a heavy (non-aluminum) saucepan.
2. Add the onion and half of the basil, the Italian seasoning and the salt.
3. Allow to simmer over low heat, stirring occasionally.
4. Cook until the onion is translucent and then add the garlic.
5. Add the tomatoes, cover with a lid, and cook until the tomatoes are soft and have melted into a sauce.
6. Add the sugar to taste and adjust seasonings.
7. Continue cooking so the sauce can thicken and add tomato paste, if desired for a thicker sauce (you don’t want your sauce to be watery!).
8. Adjust seasonings to taste.
Eggplant
1. Cut the eggplant into slices and sprinkle with salt. Put them in a colander and leave for 30 min. while the bitter juices drain away.
2. Preheat oven to 350 degrees.
3. Rinse the eggplant slices and pat dry on a paper towel lined sheet pan. Mix the flour in a separate pan with some salt and pepper and lightly dust both sides of the eggplant with flour.
4. Heat enough olive oil in a heavy cast iron skillet, or other heavy pan, and fry the eggplant in batches until golden brown on both sides (watch your heat so the oil doesn’t burn – lower is better!). Transfer them to a plate lined with paper towels to absorb the oil, and repeat.
5. To assemble: spoon a little of the tomato sauce into a 12” oven dish, or 13x9” pan. Cover with a layer of eggplant slices. Add a few spoonfuls of tomato sauce, then a layer of the mozzarella cheese. Add the remaining basil leaves. Sprinkle with parmesan cheese and repeat the layers to use up the ingredients, ending with the cheese.
6. Put into the oven and bake for 20-30 min. or until the top is slightly golden and crusty. Cool slightly before cutting into servings. If you are using a cold, ready-made sauce, allow a little extra cooking time (if sauce is not already hot). Serve hot or at room temperature.
FRESH GREEN PEA SOUP
servings
INGREDIENTS
• 6 Tbsp olive oil for sauteing
• 6 stalks celery roughly chopped
• onionsmedium
• 1 clove minced garlic (approx. 1 tsp)
• 2 tsp vegetable bouillon
• 7 1/2 cups hot water
• 28 oz fresh or frozen peas
• 1-2 bunches fresh mint remove leaves from stalk salt and pepper to taste
INSTRUCTIONS
1. Sautee onion, celery and garlic in a large pot.
IN 25 mins
2. Dissolve the vegetable stock in the water and add to pot with onion, celery and garlic.
3. Add the peas and stir occasionally, bringing everything to a boil.
4. Cover and reduce the heat. Simmer for about 10 minutes.
5. When peas are tender, remove from heat and let cool.
6. Add mint leaves to the soup and blend with either an immersion blender, or in batches in a counter-top blender.
7. Serve either warm or cold and garnish with fresh mint leaves if desired.
Recipe and Photo courtesty of Monastery Kitchen.
HIDDEN BLESSING DESSERTS
INGREDIENTS
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 cup flour
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp cinnamon
• 2 eggs
• 1/2 cup melted butter (1 stick)
• 2 apples sliced
INSTRUCTIONS
1. Mix all together in a bowl.
2. Bake in a greased and floured 9” pan for 30 minutes at 350.
3. Serve warm with a generous dollop of whipped cream!
Recipe and Photo courtesty of Monastery Kitchen.
SPRINGTIME LEMONY ANGEL FOOD MERINGUE TORTE
INGREDIENTS
Lemon Angel Food Cake
• 1/2 cup flour (4 1/2 oz)
• 1 1/3 cup sugar (10 1/2 oz)
• 10 large egg whites
• 2 large lemons grated zest only
• 1 Tbsp lemon juice
• 1 tsp cream of tartar
• 1/2 tsp salt
Lemon Curd
(this makes more lemon curd than you need for this cake)
• 10 large egg yolks
• 1 3/4 cup sugar (14 oz)
• 4 large lemons juice only, (7 oz)
• 2 large lemons grated zest only
• 6 oz butter cubed
• 1/2 tsp salt
Topping
• 1 container cool whip
Meringue Layers
• 6 egg whites
• 1 1/2 cup sugar
• 1/2 tsp vanilla
• 1/2 cup + 2 Tbsp sliced almonds
SPRINGTIME LEMONY ANGEL FOOD MERINGUE TORTE
INSTRUCTIONS (1/2)
To Make the Angel Cake:
1. Preheat the oven to 350 F and arrange an oven shelf in the bottom third of the oven. Sift the flour and 3½oz of the sugar together in a bowl and set aside.
2. Whisk the egg whites in a large bowl with an electric hand whisk or mixer on a high speed for one minute until frothy. Add the lemon zest, lemon juice, cream of tartar and salt and continue whisking for 2-3 minutes, or until soft peaks form when the whisk is removed from the bowl. Increase the speed and add the remaining 7oz of sugar, one tablespoon at a time to form firm, but not stiff peaks.
3. Sprinkle over one-third of the flour mixture and fold gently to combine. Repeat with the remaining two-thirds of the flour mixture folding gently to keep as much air in the mixture as possible.
4. Transfer the batter to a 10 inch angel food cake pan. Gently run a knife through the center of the batter to remove any pockets of air. Cook for 45-50 minutes, or until a skewer inserted into the center comes out clean.
5. Remove from the oven and immediately turn upside down onto the tin’s cooling legs, or place over the neck of a wine bottle. Leave to cool for at least one hour. Run a knife around the inner and outer edges of cake to remove it from the pan. Invert onto a plate. Carefully use a palette knife to separate the cake from the base of the pan. Leave to cool on a wire rack.
Recipe and Photo courtesty of Monastery Kitchen.
SPRINGTIME LEMONY ANGEL FOOD MERINGUE TORTE
INSTRUCTIONS (2/2)
To Make the Lemon Curd:
1. Mix the egg yolks, sugar, lemon juice and lemon zest together in a large pan. Cook over a low heat, stirring with a wooden spoon, making sure to stir the sides and base of the pan.
2. Cook for 5-7 minutes, or until the mixture coats the back of a spoon. Remove from the heat and stir in the butter. Pass through a sieve into a large jug. Fill two 12 oz glass jars with the lemon curd and seal with lids. Cover the remaining curd with cling film and leave to cool.
To Make the Meringue Layers:
1. Preheat oven to 275. In a mixer, beat the egg whites on medium speed until foamy. Switch to high speed and gradually beat in the sugar until stiff and glossy peaks form and sugar is dissolved. Add the vanilla.
2. Remove beater whisk and by hand, gently fold in 1/2 cup sliced almonds.
3.Line two sheet pans with baking paper and trace two circles of the base of the angel food cake pan - 10” diameter on each. Divide meringue between the two circles and form into rounds - staying 1/4” within the border - they will be about 3/4” high. Sprinkle with the additional 2 Tbsp of sliced almonds.
4. Bake at 275 degrees for 3-35 min. or until golden and crisp. Remove from oven and cool on a rack.
To Assemble:
1. Cut the Angel food cake in half horizontally
2. On the bottom layer, spread some lemon curd, followed by cool whip, meringue layer, then the top of the angel cake spread with lemon curd, cool whip and then the top meringue layer.
LUSCIOUS LIME TART
INGREDIENTS
Crust:
• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 5 Tbsp butter melted
• 1/2 cup flaked coconut (sweetened)
Filling:
• 1 15-oz can sweetened condensed milk
• 1/2 cup lime juice fresh
• 2 tsp gelatin
• 2 Tbsp water
• 2 cups heavy cream
• 5 Tbsp sugar
Garnish:
• 1 cup whipped cream reserved lime slices thin (optional)
Recipe and Photo courtesty of Monastery Kitchen.
LUSCIOUS LIME TART
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.
GATHERING PRAYER
Be With Us Today
St. Thomas More (1478-1535)
Father in heaven, you have given us a mind to know you, a will to serve you, and a heart to love you. Be with us today in all that we do, so that your light may shine out in our lives. Through Christ our Lord.
Amen.
For more information about Faith Feeds, visit bc.edu/c21faithfeeds For more information about Monastery Kitchen, visit monasterykitchen.org
This program is sponsored by Boston College’s Church in the 21st Century Center, a catalyst and a resource for the renewal of the Catholic Church. (617)5 52-0470 • church21@bc.edu • bc.edu/c21