Fish Eaters: The Whys and Hows of Traditional Catholicism


``Where the Bishop is, there let the multitude of believers be;
even as where Jesus is, there is the Catholic Church'' Ignatius of Antioch, 1st c. A.D



Hallowe'en Recipes


Roasted Pumpkin Seeds

2 cups pumpkin seeds (approx.)
water
2 TSP melted butter or oil  (approx.)
Salt to taste
Optional: garlic powder; cayenne pepper; seasoned salt; Worcestershire Sauce; Cajun seasoning; or Hot Spice Mix (1/2 tsp. Tabasco sauce, 1 tsp. cayenne pepper, 1/2 tsp. cumin, 2 tsp. chili powder)

Rinse seeds in a colander, removing, as much as possible, any pulp that sticks to them. Preheat oven to 350° F.

Put the seeds in boiling water, and let boil for 10 minutes. Drain really well and let dry a bit.

Toss pumpkin seeds in a bowl with the melted butter or oil and any optional ingredients of your choice. Spread pumpkin seeds in a single layer on baking sheet. Bake for about 30 - 40 minutes, stirring occasionally, until golden brown and crispy (some might pop while roasting, so don't be scared). Store airtight.

Option: If you roast them without any of the above optional flavorings, you can now flavor them Spicy-Sweet by doing this:

Heat a TBSP of peanut oil in a skillet, add 2 TBSP sugar, and the seeds. Cook the pumpkin seeds over medium high heat for about 1 minute or until the sugar melts and starts to caramelize. Place pumpkin seeds in a large bowl and sprinkle with this mixture: 3 TBSP sugar, 1/4 tsp. salt, 1/4 tsp. cinnamon, 1/4 tsp. ginger, and a pinch of ground cayenne pepper.



Cake Doughnuts (makes 20)

2 quarts canola oil
2 cups all-purpose flour, plus more for dusting
1/4 cup sour cream
1 1/4 cups cake flour (not self-rising)
3/4 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp coarse salt
1 1/2 tsp freshly grated nutmeg
1 packet active dry yeast or 0.6 ounces cake yeast
3/4 cup plus 2 tablespoons nonfat buttermilk
1 extra-large whole egg
2 extra-large egg yolks
1 tsp pure vanilla extract
1 1/4 cups nonmelting or confectioners' sugar

1. Heat oil in a low-sided six-quart saucepan over medium-high heat until a deep-frying thermometer registers 375°. Lightly dust a baking pan with all-purpose flour, and line a second one with paper towels; set both aside.

2. Meanwhile, place sour cream in a heat-proof bowl or top of a double boiler; set over a pan of simmering water. Heat until warm to the touch. Remove from heat; set aside.

3. In a large bowl, sift together all-purpose flour, cake flour, granulated sugar, baking powder, baking soda, salt, and nutmeg. Make a large well; place yeast in center. Pour warm sour cream over yeast, and let sit 1 minute.

4. Place buttermilk, whole egg, egg yolks, and vanilla in a medium bowl; whisk to combine. Pour egg mixture over sour cream. Using a wooden spoon, gradually draw flour mixture into egg mixture, stirring until smooth before drawing in more flour. Continue until all flour mixture has been incorporated; dough will be very sticky.

5. Sift a heavy coat of flour onto a clean work surface. Turn out dough. Sift another heavy layer of flour over dough. Using your hands, pat dough until it is 1/2 inch thick. Using a 2 3/4-inch doughnut cutter, cut out doughnuts as close together as possible, dipping the cutter in flour before each cut. Transfer doughnuts to floured pan, and let rest 10 minutes, but not more.

6. Carefully transfer four doughnuts to hot oil. Cook until golden, about 2 minutes. Turn over; continue cooking until evenly browned on both sides, about 2 minutes more. Using a slotted spoon, transfer doughnuts to lined pan. Repeat with remaining doughnuts.

7. Gather remaining dough scraps into a ball. Let rest 10 minutes; pat into a 1/2-inch-thick rectangle. Cut, let rest 10 minutes, and cook.

8. When cool enough to handle, sift non-melting sugar over tops; serve immediately. (Recipe from Martha Stewart).



Barmbrack

1 1/2 cups sultanas (golden raisins)
1/4 cup whiskey
Warm brewed tea (enough to cover the sultanas)
juice and zest of 1 lemon

For the dough:
2 cups bread flour
A pinch of salt
1 tbsp dried yeast
1 1/5 cups milk, at room temperature
3 1/2 TBSP butter, softened
3 1/2 TBSP sugar
1 egg, beaten

For the top:
1 TBSP butter
1 tsp ground cinnamon
1/2 tsp ground mixed spice

Soak the sultanas in a mixture of the whiskey, tea, lemon juice, and zest for 30-45 minutes. Drain and set aside.

Put all the dough ingredients into a bowl and mix until a dough forms. Knead on a floured surface  for 5 minutes. Put the dough in a bowl, cover with a damp tea towel and leave for about an hour, until the mixture has doubled.

Knead the dough again on a floured surface, adding the sultanas as you go until the fruit is evenly spread throughout. Place in an 8 or 10-inch buttered cake tin, cover with a damp tea towel, and leave in a warm place for about 20 minutes until the dough rises up some. Heat oven to 375F. Bake for 50 minutes in the preheated oven.

Cream the butter and spices together until soft and spread on top of the brack as soon as you take it out of the oven. Let it cool completely.

To make a very old-school brack, bake into it a ring, a pea, a tiny stick, a piece of cloth, a coin, a bean, and a medallion of the Blessed Virgin. These items are said to reveal the fortunes of those who receive the slice containing it. Whoever gets the the ring will marry in the coming year; whoever gets the pea will not marry in the coming year; whoever gets the stick will experience problems with others; whoever gets the cloth would have bad luck; whoever gets the coin will receive money; whoever gets the bean will lose money; and whoever gets the medallion will have a religious vocation.




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