Tourin (French Garlic Soup)

tourin soup

February 18: Feast Day of St. Bernadette of Lourdes (France) [also April 16]

As a newly-professed religious brother, Islander’s sibling, K, had to go to France to learn about the 200-year history of his congregation and its founder. Along with his fellow brothers and sisters from all over the world, they met in Bordeaux for an ongoing program of formation to learn about their roles as young missionaries. They were also fortunate to have made a pilgrimage to nearby Lourdes, the hometown of St. Bernadette, who had incredible visions of Mary, the Immaculate Conception, in 1858.

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St. Bernadette’s life story, apparitions and journey to sainthood have been chronicled elsewhere so we are not elaborating here. However, we are providing a peasant’s recipe from the Midi-Pyrénées region where she grew up as a poor girl. Tourin is a French-style soup made of sautéed garlic thickened with a little flour and egg. It is very flavorful for those who love garlic like we do!

So celebrate with simple soup on the Feast Day of St. Bernadette of Lourdes today or on April 16.

Recipe

(Adapted from Southwest Story)

Ingredients

  • 6 cloves of garlic, sliced thinly
  • 1 tablespoon olive oil
  • 1 tablespoon flour
  • 2 cups water
  • salt and pepper to taste
  • 1 egg, separated
  • 1 teaspoon vinegar
  • croutons (optional garnish)

Directions

Slice the garlic cloves thinly. In a small soup pot, sauté in olive oil over medium low heat until brown (about 5 minutes). Stir in the flour quickly to make a roux. Slowly pour water while constantly stirring and dissolving any clumps of flour. Boil on medium low heat for 20 minutes for the garlic flavor to develop. Season with salt and pepper.

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Meanwhile, separate the white and yolk of the egg. Mix the vinegar with the egg yolk and 2 tablespoons of the boiling soup water. Pour this mixture back into the pot. Stir well. Whisk in the egg white quickly. Allow the soup to thicken for another 5 minutes. Ladle into soup bowls. Garnish with croutons. Serve hot. Yield: 2 servings.

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Notes

  • February 18 is when the locals in Lourdes and traditional congregations in France observe the Feast Day of St. Bernadette. Others celebrate on April 16, the date of her death in 1879.
  • Thanks to Islander’s brother who brought back a bottle of Lourdes water from the grotto’s spring as a souvenir. It is pictured in the final food photo above next to the garlic bulb. Learn more about Lourdes water, St. Bernadette, Our Lady of the Immaculate Conception and the place for pilgrimages from the Sanctuaire Notre-Dame de Lourdes website.

Lincoln Cake

lincolncake

February 12: Birthday of U.S. President Abraham Lincoln (1809)

We have been to Washington, D.C., on several occasions for business and pleasure. One of the many monuments we have visited was that of the 16th American president. A huge statue of Abraham Lincoln sits peacefully within his stately national memorial—we hope his expression reflects that we, too, could have peace across the land that he loved.

Speaking of which, here is a cake recipe that Lincoln loved. His wife, Mary Todd Lincoln, supposedly made this almond-flavored confection while they were courting and throughout their marriage. As First Lady, she also made this comforting cake while in the White House. Bake this as a birthday cake in honor of one of America’s most popular presidents—Abraham Lincoln.

Recipe

(Adapted from Parade)

Ingredients

  • 2-3 ounces blanched slivered almonds, finely chopped
  • 4 eggs, separated
  • ½ cup sugar, superfine (caster sugar)
  • ¾ teaspoon almond extract
  • ¼ teaspoon lemon extract
  • ¼ cup flour, sifted

Directions

Chop up the almonds finely to resemble coarse crumbs. Set aside. In a large mixing bowl, beat the egg whites until stiff peaks form. In another bowl, beat the egg yolks until they are thick with a pale yellow color (about 3-5 minutes).

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Gradually beat in the sugar until blended well. Stir in the almond and lemon extracts. Mix in the almonds.

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Stir in the flour. Fold in about 1/3 of the egg whites into the flour mixture until lightened. Then gradually fold in the rest of the egg whites.

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Pour into an ungreased tube pan. Bake in a preheated oven at 350 degrees F for 25-30 minutes. Remove from the oven and cool upside down. Carefully remove the cake from the pan. Slice and serve.

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Notes

  • Our final food photo above features lots of Lincoln pennies (unfortunately, we do not have enough five dollar bills!). Look on the back of the penny. Some one-centers have different designs on the back, from the old wheat, Lincoln Memorial and other commemorative bicentennial images to the current Union shield.
  • This cake does not rise as high like an angel food cake. But it is still light, fluffy and delicious for a snack.
  • Search our blog for other patriotic recipes.

Pizza Bagels

pizzabagels

February 9: National Bagel Day and National Pizza Day

Highlander’s all-time favorite food is pizza! Our first-ever blog post was for a pizza recipe and we have made mini pizzas (pepperoni and sausage) as well. We have used different crusts for those recipes. But for National Pizza Day today we used thin bagels for the crust because it is also National Bagel Day! Pizza bagels are simple to make and doubly delicious for celebrating both food holidays.

Recipe

Ingredients

  • Bagels (we used thin bagels)
  • 1 small jar pizza sauce (we used Ragu brand)
  • 1 bag shredded pizza cheese
  • 1 package of mini pepperoni slices (we used Hormel brand)

Directions

Cut the bagel in half. Place on a lightly greased baking sheet. Spread pizza sauce on the bagel halves. Sprinkle the cheese shreds over them.

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Top with mini pepperoni slices. Bake in a preheated oven for 10-15 minutes or until the cheese is melted. Remove from the oven and cool slightly before eating.

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Notes

  • The second week in January is National Pizza Week. September 5 is National Cheese Pizza Day. October is National Pizza Month. October 11 is National Sausage Pizza Day. And November 12 is National Pizza With Everything (Except Anchovies) Day.

No-Churn Cherry Ice Cream

Cherry Ice Cream

 February: National Cherry Month

There was a little ice cream shop behind the tall fence of our Illinois townhome. We would have to walk down the pathway and around the back of the businesses to get to the ice cream shop. Then we discovered a shortcut when the fence had a few broken planks. It seemed the fence was vandalized or worn from the extreme weather—or a combination of both. On our summer strolls, we would take the shortcut to the ice cream shop before the fence got fixed and were able to get to our destination quicker and enjoy our ice cream. We would order our favorite flavors (chocolate and butter pecan) often but cherry ice cream was a close second! On our way back home, we walked off the weight from our indulgences.

Now we do not have the convenience of walking to an ice cream shop nearby. So we make our own ice cream at home. When cherries are in season, we take advantage of the fresh fruit and prepare it in a no-churn recipe. This cool treat warms our hearts during the month of Valentines and is perfect during National Cherry Month.

Recipe

(Adapted from Bon Appetit) 

Ingredients

  • 1 ½ – 2 cups fresh cherries, pitted and halved
  • 2 tablespoons sugar, granulated white
  • 1 tablespoon water
  • 2 cups heavy whipping cream (cold)
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon almond extract

Directions

Wash and dry the cherries. Pit and cut each cherry in half. Place them in a saucepan with the sugar and water. Cook over medium heat, stirring occasionally until thick and syrupy (around 8-10 minutes). Remove from the heat and cool completely.

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In a mixing bowl, whip the cream until stiff peaks form. Set aside. In a large bowl, combine the condensed milk with the almond extract.

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Gently stir in the cooled cherry mixture. Do not over mix; just fold until there is a ripple color effect and the cherries are distributed evenly in the cream. Place the mixture into a loaf pan or freezer safe container. Cover and freeze for at least six hours or overnight. Remove from the freezer. Let stand for a few minutes and scoop into cones or dessert dishes. Add a cherry on top (optional).

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Notes

  • Eat cherry ice cream during the summer when July is also National Ice Cream Month.
  • Search our blog for other ice cream recipes.

 

Bairín Breac (Barm Brack)

barmbrack

February 1: Feast Day of St. Brigid

When we first moved into our new home in San Antonio, Texas, back in 2008, one of the first Catholic churches we attended was the nearby parish of St. Brigid. We were still adjusting to our new neighborhood, finding where the grocery stores, post office, clinics, churches, etc. were located. Although we attended St. Brigid’s temporarily before becoming members at another church, we always remembered the Irish saint’s unique cross design, which has been incorporated into the parish’s logo.

St. Brigid of Kildare, Ireland, (451-525 A.D.) is considered the female counterpart of St. Patrick (in fact, he witnessed her vows as a nun). St. Brigid founded monasteries, schools and convents around her country and is known for her many charitable works.

In observance of the Feast Day of St. Brigid, we made a traditional Irish barm brack, a rustic yeast bread/loaf speckled with raisins. As she is associated with dairy cows, it is customary to eat barm brack with lots of creamy Irish butter! Bain taitneamh as do bhéile (enjoy your meal).

Recipe

(Adapted from “Cooking with the Saints” by Ernst Schuegraf)

Ingredients

  • 1 ¼ cup old tea (we used Irish breakfast tea)
  • 2 cups raisins (1 cup each of regular AND golden)
  • 1 cup currants
  • ¼ cup mixed candied peel
  • ¼ cup candied cherries (we used the green colored ones in honor of the Emerald Isle)
  • 1 ¼ cup brown sugar
  • 1 ¾ cup flour
  • ½ teaspoon baking powder
  • 1 teaspoon allspice
  • 1 egg

Directions

In a large bowl, pour the tea over the raisins and currants, cover and soak overnight to plump them up and add flavor. In the same bowl, stir in the candied peel.

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Add the cherries. Mix in the brown sugar, flour, baking powder, allspice and egg.

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Line a 1-pound loaf pan with parchment paper, letting some extra hang over the edge to act as handles later. Grease it well before patting the barm brack mixture down in the pan. Bake in a preheated oven at 350 degrees F for 1½ hours. Remove from the oven and cool completely on a wire rack. Slice and serve generously with Irish butter.

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Notes

  • Irish barm brack does not taste like an English Christmas fruit cake. It is less sweet. We like our slices of barm brack lightly toasted but smothered in lots of creamy Irish butter!
  • Below is a photo of a pin of St. Brigid’s cross, which was taken at the souvenir shop across from St. Patrick’s Cathedral in New York City. We were visiting our friends during spring break one year and went with Gaurab B. to Midtown Manhattan for the day (while he attended meetings for work, we enjoyed touring the town!). Coincidentally, we stayed with him and his family at their New Jersey home and baked a special cake for his wife, Maria, who was blessed with celebrating her birthday on St. Patrick’s Day!

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Irish Coffee Cupcakes

Irish Coffee Cupcakes

January 25: National Irish Coffee Day

Sometimes on a cold winter night, Highlander has a hot nightcap—a decaffeinated Irish coffee. His favorite flavors of chocolate, coffee and Bailey’s (Irish cream liqueur) with a shot of whiskey is a relaxing drink at the end of a long work day.

He also indulges in Irish coffee cupcakes as an occasional after-dinner treat. They are among his favorite desserts, along with the Irish cream liqueur cake that he often requests for his birthday.

Irish coffee cupcakes are ideal for National Irish Coffee Day as well as St. Patrick’s Day.

Recipe

(Adapted from “Ready for Dessert: My Best Recipes” by David Lebovitz)

For the cupcakes

  • 1 ¼ cup flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup coffee, strongly brewed
  • 6 tablespoons cocoa powder
  • ½ cup butter, room temperature
  • 1 ¼ cups brown sugar
  • 2 eggs
  • 2 teaspoons vanilla

Directions

In a bowl, combine the flour, baking powder, baking soda and salt. Set aside. In a saucepan over medium heat, mix together the coffee and cocoa. Add the butter and stir until melted.

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Add the brown sugar and cool to room temperature before beating in the eggs. Stir in the vanilla. Gradually add the flour mixture and stir until the batter is smooth.

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Scoop into a muffin tin lined with cupcake papers. Bake in a preheated oven at 350 degrees F for 20 minutes. Remove from the oven and cool completely. While the cupcakes are baking, make the Irish cream filling. Yield: 14 cupcakes

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For the Irish cream filling

  • 4 ounces cream cheese, softened
  • 4 tablespoons (½ stick) butter, softened
  • 6 tablespoons powdered sugar
  • 1 ½ tablespoons Irish cream liqueur (we used Bailey’s)

Directions

In a bowl, beat the cream cheese and butter together until light and fluffy. Gradually add the powdered sugar. Stir in the Irish cream liqueur until the filling is smooth. Core the cooled cupcakes.

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Pipe the filling in the center. Replace the cores and press down to flatten the tops slightly. Chill in the refrigerator for 10-15 minutes to set the filling. Make the Irish whiskey chocolate glaze.

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For the Irish whiskey chocolate glaze

  • 4 ounces semisweet chocolate
  • ¼ cup heaving whipping cream
  • 2 teaspoons corn syrup or agave nectar
  • 2 tablespoon Irish whiskey (we used Jameson’s)
  • green confectioner’s candy, melted (optional)

Directions

In a microwavable bowl, melt the chocolate. Stir until smooth. Then pour in the cream. Mix until incorporated. Stir in the corn syrup or agave nectar and Irish whiskey until smooth. Frost with a spatula or dip the tops of the cupcakes to coat.

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Let the chocolate glaze set. Drizzle melted green confectioner’s candy on top (optional).

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Notes

  • We used Wilton brand green candy melts to drizzle on top of the cupcakes.
  • An alternative to the Irish whiskey chocolate glaze is a whipped ganache frosting. Simply cool the glaze to thicken at room temperature and beat until light and fluffy. Place in a decorating bag. We used Wilton tip 1M to pipe swirls on top of the cupcakes. Optional: Sprinkle green shamrock shapes or non-pareils on the frosting for a festive food.

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Hot Buttered Rum

Hot Buttered Rum

January 17: Hot Buttered Rum Day

Before we settled in the Southwest, we used to live in states with some serious snow days. When our apartments in Oklahoma and New Jersey did not have garages, it was such a hassle to scrape off the snow on our cars. And even though our townhome in Illinois had a garage, it was a workout shoveling the snow off the driveway. Coming back in the house from the cold, we would warm up with a hot beverage—tea, cocoa or a “spirited” liquid. One simple spiked drink included hot buttered rum, which was easy to prepare after expending energy out in the winter weather. A sip of it was certainly soothing. We rarely have snow days in South Texas now but we still make hot buttered rum to cozy up on some cold evenings as well as observe Hot Buttered Rum Day.

Recipe

(Adapted from Food Network)

Ingredients

  • 1 tablespoon/pat of butter
  • 1 tablespoon brown sugar
  • dash of ground cinnamon and/or nutmeg
  • dash of vanilla extract
  • 1-2 ounces rum
  • 1 cup boiling water
  • cinnamon stick to garnish

Directions

In the bottom of a mug, place the butter. Sprinkle with brown sugar and dash of spices (cinnamon and/or nutmeg). Add the vanilla.

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Pour in the rum and meddle the ingredients together. Pour in the hot water and stir. Garnish with a cinnamon stick. Serve hot. Yield: 1 serving

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Notes

  • The final food photo above was shot with our old sweaters and woolen hoodies, which have been stored away for years after moving to the Southwest. We still wear them on the occasion that temperatures drop to freezing, or during the holidays/winter break when we visit family and friends who live in northern climates.
  • Search our blog for other beverage recipes with “spirits” to warm your hearts.