Collection: Recipes

I stood in my kitchen one Friday afternoon, looking at a slightly runny red gelatin heart, decorated with orange segments and pretzel sticks. It was sitting before me, somewhat off-center on its cake plate. It was supposed to be the Sacred Heart of Jesus, but it had looked better in my head. Less oozy. Then, my four year old daughter walked in, took one look at it, and literally gasped in wonder at its beauty. She called the other kids in to see it. They agreed that it was awesome, but could use some whipped cream. So that’s what we did. We put some whipped cream on it. Over dinner, we talked about St. Margaret Mary Alacoque and her visions. We talked about the burning love that Jesus has for each one of us, and the pain that he suffers because of the sin and the ingratitude of mankind. Then we ate the weepy heart. And now my kids can’t imagine a feast of the Sacred Heart without one. That’s what living the liturgical year looks like in our home.

This Mexican “three milks” cake is light, moist, and not overly sweet, and no feast of the Mexican Martyrs would be complete without one! Can be made ahead of time and stored in the refrigerator, covered, for 3-5 days.

While no analogy will ever actually explain or actually help us understand the Trinity (so we should probably quit trying) . . . symbols of the Trinity can help us remember and devote ourselves to the mystery of three persons in one God. A three leaf clover has long been used as a symbol of the Trinity, and these tasty three piece rolls are a fun dinner table reminder of this unknowable mystery. Rolling and dunking the dough balls is a good job for kid-helpers.

What better way to celebrate Jesus ascending into the heavens than with fluffy, cloud-topped cupcakes! This recipe uses real vanilla beans, right in the batter, which is so cool. For the best effect, top with Jesus cupcake toppers (for all the oohs and ahhs from children and adults alike).

This classic British pub meal makes for a tasty celebration of St. George of Merrie England. “Bangers” is slang for sausages. The “bang” comes from the fact that during WWII when meat rations were low, sausages had to be made with other inexpensive fillers like rusk or breadcrumbs and a large ratio of water that would result in the sausages bursting with a “bang” when fried. True English bangers are a whitish pork sausage with a tasty smoothness that my family really enjoys. We can sometimes find them at our local grocery store. In a pinch, any white pork sausage will do!

Paglia e fieno or “straw and hay” is a traditional dish from the Siena region of Italy. It’s a delicious combination of pasta, prosciutto, cream, peas, and Parmesan cheese. To make it look like, well, straw and hay, it’s usually made with an equal combination of spinach fettuccine and egg fettuccine. However, if spinach fettuccine isn’t readily available, you could always do just hay, or substitute a tricolor bowtie or rotini mix. Bacon can be substituted for the prosciutto.

Saint Mark is described in the Bible as a naked guy. . .his origin story involves him being an unclothed robber who fled the Garden of Gethsemane before he changed his ways and helped write the Gospels. Since it’s sort of hard to politely include that imagery in liturgical cooking, we prefer to celebrate him by remembering his symbolic creature – a winged lion! This lion’s head bread ends up being a pretty spectacular snack. If you think of a way to add wings, let us know!

One of the best parts of my high school career was eating at the home of a friend who came from an Italian-American family. Every meal his mom cooked was amazing, but the most fun were the days when they would invite big groups of kids for what we called Pasta Alla Tavola or “Pasta on the Table.” Mrs. Vitale would dump pots of pasta with butter and parmesan cheese in the middle of the “table.” Then we would all eat it . . . with our hands. It was the BEST. It’s perfect for the feast of St. Joseph. As a carpenter, Joseph worked with his hands. In honor of his day, we eat with our hands! It’s not much of a “recipe,” per se, but here it is . . .

In the original Latin, “Ember Days” are called “Quatuor Tempora,” or “four times” of the year. In the 16th century, Jesuit missionaries from Portugal settled in Nagasaki. As a meatless meal, they introduced what we now call “tempura”: battered shrimp and/or vegetables fried in a traditional Portuguese-style. It’s perfect for Ember Days, Fridays, and the Feast of the Japanese Martyrs on February 6. You’ll get the best results using big shrimp or prawns from the seafood counter. 16-20 count per lb are great. Smaller shrimp will also be delicious, they just won’t look as much like restaurant tempura. This batter is also often used on veggies like broccoli florets, baby corn, green beans, mushrooms, and slices of onion, sweet potato, and eggplant.

In Matthew 17:24–27 we find the story of the miracle known as the “coin in the fish’s mouth.” Jesus tells Peter to go catch a fish in the Sea of Galilee, in which he will find a coin with which he is to pay the temple tax. Galilean tradition tells us that the fish was a tilapia and so tilapia are known there as St. Peter’s Fish. A popular dish in the region is St. Peter’s fish served whole and fried, with chips (that’s fries to Americans). This is the dish I serve on the feast of St. Blaise, as we laugh in the face of dangerous fish bones after getting our throats blessed at Mass. But if you’re not feeling that vibe, this recipe can be prepared with fish filets. The cooking time is the same. For the seasoning, combine dried oregano, basil, garlic powder, paprika, chili powder, etc. or use a seasoning mix like Old Bay, Tony’s, taco, Mrs. Dash, or Italian. Or omit this and instead top with 2 Tablespoons of chopped fresh herbs like basil, cilantro, and parsley after cooking. Or do both!

This delicious caramelized, crustless cheesecake is a traditional recipe from the town in the Basque region of Spain called San Sebastian. . . making it the perfect way to celebrate the saint! Not to mention, it’s decadent and delicious. This dessert is best enjoyed two hours after chilling, but it can be refrigerated until the next day, if needed.

This rustic soup is a real family favorite. We have it on Christmas Eve and sometimes also for our “all white dinner” on the feast of the Immaculate Conception, and it’s perfect for a German saint day. It’s always in the Lenten “soup and stations” rotation, and the kids often choose it for their special days. I have very fond memories of cutting dumplings into bubbling soup with my grandfather, and I love doing it with my kids now. It’s not exactly a quick and easy process, but the results are so worth it. The soup thickens up with time and gets even better. It can be made a day or two ahead if desired. Reheat in the microwave or on the stovetop, adding water if necessary. Stir very often to keep from scorching the bottom when reheating.

British chef Fergus Henderson’s renowned restaurant “St. John” is named for the street on which it sits in the Smithfield area of London. Chef Henderson specializes in “nose-to-tail” eating and gourmet versions of British comfort food. This is an adaptation of his recipe for a classic American dish, which—if not officially associated with St. John the evangelist himself—bears the saint’s name and makes for a lovely meal on a cold winter’s day.

The name of this rather obscure cocktail comes from a legend in which young maidens would seek to find the name of their true love by sipping on lavender brew while invoking Saint Luke with the words: “Saint Luke, be kind to me. In my dreams, let my true love see.”

Eighteenth-century Jesuit missionaries like Father Sébastien Rale and Father Joseph-François Lafitau described the making and use of maple syrup by the indigenous peoples with whom they lived. Making maple snow taffy is a simple way to enjoy maple syrup as Saint Kateri might have! As you might have gathered from the name, this treat is usually enjoyed during the winter. We don’t have snow at our house, ever. So we might as well make this treat in the summer. All that’s required is to bring real 100% pure maple syrup to a boil, then pour it over “snow” (we make our own in a blender). It cools to a sticky maple taffy that can be rolled up onto a stick. We like to use backyard sticks, as they seem more authentic, but if you prefer your treats to be 100% tree bark-free you might prefer a popsicle stick. P.S. Snowball fight!

If you’ve got The Catholic All Year Compendium, you might remember the story of our Advent novena with a Ugandan priest who told the kids a VERY memorable tale about the Christmas Eve slaughtering of cows in Uganda. So we make these Ugandan Kabobs for the feast of Saint Charles Lwanga & Companions and we make them with beef! Kabobs in general are a favorite party food in our home. For a larger party, or for choosier guests, I’ll pre-cook various kabob ingredients and put them out individually to let guests assemble their own skewers. (I keep utensils and pans separate if cooking for guests with food allergies.) Ugandan kabobs are often made with meatballs, but I also like this quicker steak version. The spice traditionally used would be harissa paste, but chipotle or other chili paste, or a dry spice mix can be substituted in the marinade.

In 1873, Fr. Damien volunteered as a chaplain to the Hawaiian government-mandated leprosy quarantine camps established on the island of Molokai. He served the physical and spiritual needs of the members of the camps and, along with native member-leaders, brought education, arts, order, law, and culture to a forsaken community. Since his death from the disease in 1889, he has been remembered and celebrated by the people of Hawaii. 

Popovers are a favorite Sunday breakfast for our family, served with strawberry butter, and bacon on the side. But they are also a lovely accompaniment to meat and soups. I especially love them for the feast of the Ascension. The kids all standing at the oven watching them rise heavenward is liturgical cooking at its finest! These popovers REALLY rise—to about three inches above the pan—so if you’re making multiple batches, use the bottom and middle rack only, and be sure you have enough room between them.

On the feast day of Our Lady of Fatima, we remember the day the sun miraculously danced in the sky. These cupcakes are a fancy treat to celebrate this great feast of the Blessed Mother! Orange zest in the cupcake batter AND the frosting makes them taste like sunshine, but it’s fun to decorate them that way, too. We recommend dried pineapple “suns” for an elegant topper, but candy corns work for a less-involved decoration!

In 1873, Fr. Damien volunteered as a chaplain to the Hawaiian government-mandated leprosy quarantine camps established on the island of Molokai. He served the physical and spiritual needs of the members of the camps and, along with native member-leaders, brought education, arts, order, law, and culture to a forsaken community. Since his death from the disease in 1889, he has been remembered and celebrated by the people of Hawaii. Also called huli huli chicken (meaning “turn, turn”), this tasty Molokai Hawaiian BBQ chicken recipe is great for summer parties, especially with an iconic pineapple upside down cake for dessert.

My mom grew up in Memphis, TN, and her crispy, crunchy, tender, flaky fried catfish is my very favorite thing she cooks. It’s a great meal for any Friday, especially if you’re entertaining. At our annual Good Friday backyard Stations of the Cross, my mom fries up mountains of catfish for family and friends. We keep the spread simple with just coleslaw and cornbread on the side, and water to drink. It’s a mouth-watering full meal for a fasting day. Deep-frying is really a very straightforward process. A deep-frying or candy thermometer helps ensure your oil is at the right temperature, to avoid oil-soaked or under-cooked fish. You can also choose to fake-fry-bake them in the oven.

Super simple, but sooooo fancy, fruit water is a perfect addition to tea parties, luncheons, and . . . water fights? I think so, anyway. It’s most flavorful when prepared ahead of time and left to steep for 2-4 hours (not more than 10-12). But it’s fun to set out various bowls of ingredients and let kids build their own concoctions and eat/drink them right away. Fresh or frozen fruit works

This traditional Brazilian dish uses canned hearts of palm, which is convenient if you don’t want to harvest the inner core of a palm tree stem yourself. The flash of red from the tomatoes and red onions makes it especially appropriate for the day!

Because St. Joseph worked with his hands, we like to highlight finger foods on his feast day! Get the whole family involved with making these easy appetizer skewers and then enjoy the delicious fruit of your labors at dinner time!

A perfect meal for the feast of Saints Perpetua and Felicity—especially since it usually falls during Lent—is Stracciatella alla Romana: Roman egg drop soup. It’s quick and easy and has only a few ingredients. It’s Roman, as were they. The eggs highlight the motherhood of these martyrs. Stracciare means “to rip to shreds” in Italian. In this soup, it refers to the process of whisking in the eggs, and . . . I’m just going to stop there and not make any wild beast parallels. Homemade chicken stock is lovely in this recipe, but I’ve also used chicken stock paste with success. It’s also a great choice for Lenten Friday Soup & Stations.

Homemade butter is a perfect food AND activity with which to celebrate Saint Brigid, herself a dairymaid who gave away butter to the poor (only to have it miraculously restored). Shaking it by hand in mason jars feels like a real accomplishment. Using a stand mixer is quicker and gives an interesting view of the process.

Plantains or “cooking bananas” are a major food staple in Africa. Green plantains are used like potatoes: fried, boiled, or processed into flour to be used in a variety of tasty dishes. Plantains are widely available in the produce section at grocery stores in the U.S. They look like large green bananas. Uglai is a corn porridge similar to smooth grits, made with corn flour. Potatoes can be substituted for the plantains and grits or rice for the ugali if necessary. (But it won’t be quite as much fun!)

The surprise is that these sugar cookies get their lovely green color from . . . spinach! You really can’t taste it, honest.

Any combination of apples will work. My favorite is Granny Smith + Honeycrisp.

In 1917, Our Lady appeared to three peasant children in Portugal six times, emphasizing prayer, making sacrifices for sinners, a devotion to the Immaculate Heart, and saying a daily Rosary. To commemorate the day, plan to say a family Rosary together. These biscuit cookies can be used to form an edible decade, or enjoyed together afterward as you watch the movie Fatima!

Celebrate Our Lady Queen of Angels with some light as air Angel Food Cupcakes topped with whipped cream! Add a few blueberries on top of each cupcake for a touch of Marian blue too!

St. Kateri is known as the Lily of the Mohawks. She lived in a Mohawk village in what is now western New York state. Three Sisters Soup is a traditional Native American recipe from the Haudenosaunee (Iroquois) nation, of which the Mohawks are a part. The term “Three Sisters” refers to the three main crops of some North American tribes: maize (corn), squash, and beans. The three plants were planted close together and like close sisters, aided one another in their respective growing processes. Regular corn can be substituted for hominy, but hominy is more traditional. Serve with corn muffins . . . boiled if you want to be authentic!

In France, lobster is served for the feast of saints Anne and Joachim. But because lobster isn’t always an option we love to serve shrimp scampi. It’s shellfish, it’s delicious, and it’s a little bit more manageable than an entire lobster on your plate.

Have the whole family join in on dinner prep tonight as you make a fun meal to remind you that Jesus has real power over death! As you wrap up your hot dog you can talk about how Lazarus died, was put into a tomb, and most importantly how Jesus raised him from the dead.

In Matthew 17:24–27 we find the story of the miracle known as the “coin in the fish’s mouth.” Jesus tells Peter to go catch a fish in the Sea of Galilee, in which he will find a coin with which he is to pay the temple tax. Galilean tradition tells us that the fish was a tilapia and so tilapia are known there as St. Peter’s Fish. A popular dish in the region is St. Peter’s fish served whole and fried, with chips (that’s fries to Americans). This is the dish I serve on the feast of St. Blaise, as we laugh in the face of dangerous fish bones after getting our throats blessed at Mass. But if you’re not feeling that vibe, this recipe can be prepared with fish filets. The cooking time is the same.

If you didn’t grow up in Southern California like I did, fish tacos might sound a bit unusual. But if you’re okay with fish sticks and tortillas, you’ve got nothing to worry about. Because that’s all it is! This is a fun and portable meal that works great for Friday picnics and beach days and sporting events. It is the perfect complement to St. Thomas s’Mores (get it . . . s’MORES?) on the feast of Ss. John Fisher and Thomas More. To have them on the go, bake the fish sticks and warm the tortillas at home. Wrap them in foil and pack the warm and cool stuff in separate coolers, then assemble at your destination. If you don’t like cilantro, you can substitute parsley or basil.

Pentecost is the name of the Jewish festival that was being celebrated in Jerusalem when the Holy Spirit first descended upon Mary and the disciples. It is also called the Feast of Weeks or Shavuot. Originally, this was a spring festival celebrating the first-fruits of the wheat harvest. It also commemorates the giving of the Law to Moses on Mt. Sinai. Tradition says that the people waited so long for Moses to return from Mt. Sinai that the milk curdled and white cheese was left, and so dairy products—specifically cheesecakes and cheese blintzes—are eaten at Shavuot. The whiteness of these dishes serves as a reminder of the purity or holiness of God's Law. These cupcake-sized cheesecakes are quicker and easier than their full-sized counterparts, and the cherry pie topping brings a festive Pentecost-red touch to the traditional white.

Enjoy some apple pie in honor of Mama Mary, Mother of the Church! Tart Granny Smith apples are complemented by the sweet filling. This pie freezes well!