What will your Sunday Supper be?
I noticed on Twitter that people attending the Beatification Mass in England said that, after the Mass, people were producing food and sharing it around. Nice. People should eat together on Sundays.
In honor of this great day for the Catholic Church in England, I will make a small beef roast, Yorkshire puddings, and some squishy cake or other upon with I will drizzle treacle.
I will finish with, of course, Mystic Monk Coffee!
What about you?
UPDATE:
The day began long before I saw this.
Then after Mass and Sunday activities and some office I put together my Sunday Supper. A few quick photos.
We start with the flour and some ground ginger. This will eventually become a sponge cake made with Lyle’s Golden Syrrrrrrrrrup.
Lemon zest for the same.
I will spare you the gory details.
But I must say that this dessert thing has been a harrowing experience for me.
I am a terrible baker, and I didn’t have the right sort of pudding basin.
Then there was the ordeal of sealing up something without a hard exterior. I eventually struck on parchment paper and aluminum foil and lots of string.
Here is a shot sometime along the timeline when I was heating the ramikins with drippings from the roast for the Yorkshire puddings.
You can see my improvised pudding basin in a pyrex baking dish with water.
I opted to use a squishy sided silicon bowl, thinking that a) whatever I screw up will detach and b) nothing can harm it.
When it came out, this is what it looked like.
And it did, in fact, come right out with no problem at all.
I have various roast photos, but you have all seen that sort of thing before, along with vegetables.
Seeing that Pope Benedict had dealings with the Crown, for my repast I enjoyed a bottle of ale made on the estate of HRH The Prince of Wales. I first had this on tap at a pub at Seven Dials where I stop on afternoons when I am in London because you can pick up a public wifi access point from the hotel across the way.
Here are a few of the small Yorkshire puddings. I made two batches. The first batch didn’t rise very well. I think my oven temp is off. Also, I didn’t have time to let the batter rest for a while. Next time.
The second batch were small, because I had little batter left. But they were good! Crunchy on the outside, and moist on the inside.
As I said, you know what beef and vegetables look like. But, I did make a thick red wine reduction and mushroom gravy.
Before I cut it, this was my foray into spongy cake.
The aftermath, with Mystic Monk Coffee.
[CUE MUSIC]
When you have had a long day live blogging papal visits to England with the Pope named after a 6th c. monk, have a nice WDTPRS mug full of hot freshly brewed coffee!
It’s the coffee sent directly to your house!
Mystic Monk!
It’s swell!
[Many coffee beans were destroyed in the production of this coffee. Supplies are abundant while they last. Be sure to refresh your supply through this link!]
And another angle.
This was very economical, except for the specialty item of the Lyle’s Golden Syrrrrrrrup, which was one of a couple cans sent to me by a brother priest via the wish list some time ago. The roast was a very cheap cut and most of the veg, with the exception of a couple celery stalks were from the garden. Eggs and milk and flour for the puddings. Pretty much the same for the cake, though that had ginger and lemon zest. The ale I had stored away some time ago.
This cost me more in anxiety over the results of the harrowing work with the oven baking. Not my strong point. But the cake was good.
It is good to try new things!
And so I had my Sunday Supper in honor of my friends in Ol’ Blighty, whom I hope to see in person before too long.
Congratulations on the last few days. Well done.
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Left-over stew for me, and half a home-made not-a-croissant.
“In honor of this great day for the Catholic Church in England, I will make a small beef roast, Yorkshire puddings, and some squishy cake or other upon with I will drizzle treacle.”
Post some photos.
In honour of our U.K. mates: I’ve had scones, orange marmelade and clotted cream and tea for brunch after Mass (at which there was no mention at all of this momentous day. One would have hoped for “Lead, Kindly Light” at least).
I didn’t get to the events (health issues) but having Roast Chicken and all the trimmings today, with a nice glass of Red.
Father Z. If you have any Yorkshire Puddings left over, and assuming that they’ve not been covered in gravy ! you can always put a bit of jam (jelly ?) on them and eat them with your fingers. No it’s NOT a Yorkshire thing ! It’s more of a Devon / Hertfordshire thing.
Well, last night we had a fairly big dinner–braised lamb shanks, mashed potatoes, brussel sprouts in lemon butter, etc. I cooked the shanks in my new Staub dutch over–it’s quite nice, blue enamel, and it fires up really hot.
FYI…I thought the lamb shanks a tad gamey, and I’m a deer hunter, so that’s saying something.
I think tonight we’ll just pull a bottle of champagne out, and toast the new blessed!
Slow cooker lasagne, five bean salad and pumpkin-cinnamon pudding cake.
I’ve just started my second pot of Mystic Monk Cowboy Blend!
(Father- your Mystic Monk link isn’t working)
Brunch after Mass this morning will be pancakes and bacon.
For supper this evening, the Primo Piato will be Vichyssoise, the Secondo is salsicce e fagioli with a Contorno of polenta con formaggi, and the dolci is gelato con biscotti. I’ll serve that with a lovely French table wine I’ve recently discovered.
Baked macaroni for lunch then nuts, chocolate cake, and ice cream for dessert.
Oh dear! I shared a bag full of hot sugary doughnuts outside the B/Ham Oratory late this morning, waiting for His Holiness to arrive and a cup of tea (of-course). Then after the Pope had left, we went to Macdonalds for take-away lunch. So, very American really. Apart from the lack of ‘carfee’ (coffee).
What a brilliant day!! Regardless of food. I thank God for the chance to see the Holy Father, for the first time.
I don’t know if I’ll be able to eat tonight though, I’m too happy.
“Oh dear! I shared a bag full of hot sugary doughnuts outside the B/Ham Oratory late this morning, waiting for His Holiness to arrive and a cup of tea (of-course)…”
Oh wow – so craving doughnuts right now.
BTW, the Pope is on live:
http://www.thepapalvisit.org.uk/webcast
We cooked a version of Schweinsbraten in honor of the pope’s Bavarian heritage… also potatoes, etc…
Fish and chips, from frozen, microwaved.
Garlic Bread with a little bit of bacon and some baked peans
shadowlands,
After the horrible French MacDonald’s ad re: homosexual support, we are boycotting them. I wonder if we could start something here. As to hot sugary doughnuts, and a cup of hot tea, those sound great! We used to eat heisse Wecken as children, made by a local baker from Germany. These were excellent hot buns with raisins, or currants, or sultanas. I wish I could eat those today in honor of the Pope, but the baker died many, many years ago and no one took up his trade. I am too busy going to an afternoon Latin Mass to make anything special like this. I send you a link with a photo of what these buns looked like, and still do, in Germany.http://backyana.blogspot.com/2009/03/heisswecken.html
Here is the recipe in honor of Pope Benedict XVI:
Heiße Wecken – Raisin Yeast Buns
500 grams ( 4 cups ) flour
2 packages yeast
1/4 to 1/2 cup
sugar
1 cup lukewarm milk
1 cup butter, melted
1 cup currants or raisins, washed
Put the milk into a bowl, add the yeast and a pinch of sugar. Let sit 5 minutes, add flour , a cup at a time, and sugar, then melted butter. Don’t add additional liquid until the butter is incorporated! Last add the currants. Let it rise 2 hours until very light.
Punch it down on a floured surface, pat into a 2 centimeter (4/5 “) oblong and cut out circles with a biscuit cutter, they should be around 6 cm in diameter. Roll them out a little with a rolling pin, place on a parchment-lined baking sheet and let rise 40 minutes more.
Heat oven to 200° (400° F) , brush buns with egg wash and sprinkle with coarse sugar if you like, bake 20 – 25 minutes.
Squishy cake drizzled with treacle? I’ll be sure to tune in later on to see what that’s all about!
Being treated to a meal out today! But, methinks it will be steak and potato for me.
Blessings to all. God bless our Holy Father.
Treacle is great!
In honor of the occasion, we’re having wood-barbequed London(!) broils that will have marinated 24-hours in minced garlic, balsamic vinegar, olive oil, & s/p); grilled onions; corn on the cob (symbolizing thoughts that are lined up in beautiful, orderly fashion); steamed broccoli garnished with olive oil & a splash of fresh lemon juice; sliced garden tomatoes; and Sublime Brown Sugar Bars for dessert. And the adults will toast the Cardinal and the Church with the celebratory Pisco sour from (husband’s) southern region of Peru.
After the family gets home from the beach where we will play (and reverence in some way) the ocean that Cardinal Newman must have at least meditated upon–if not touched–at some point.
Sloppy joes, corn on the cob and french fries
I had the same idea yesterday: an English supper in honor of the Pope’s successful visit to England.
pea and mint soup (the peas are frozen but the mint is fresh)
scallops with bacon (which I first ate in a little village along the Sussex coast and loved them)
pears with Stilton cream and walnuts. ( I cheated. It’s difficult to find Stilton cheese in Spain so I substituted with cabrales)
I am completely woofed after Mass on Friday evening, the Mass with the FSSP at Tyburn, the vigil, and a missa cantata this morning. Three EF Masses in 3 days is a record for me – so no Sunday roasts – just a ready meal chinese banquet for the family – which is a rare treat for them.
I have just got back from Cofton Park.
A FANTASTIC DAY.
We left at 12.30am from Blackfen and were in situ by 5am with an excellent view of the sanctuary and close to where the Holy Father passed by in the Popemobile.
I shall dine on Alpen (= a breakfast cereal) but may have a glass of wine before retiring to bed.
supertradmom
I didn’t realise there was a controversial advert re Macdonalds.
Thank you for your recipe. I might try that, this week. I am sad now, as have just watched (on TV) the Holy Father leave via B/Ham airport. It was good to see him meet the seminarians at Oscott. One of them is a relation of the family!!
It’s Schweine Schnitzel with sour cream gravy. (the pork is so much tastier – and cheaper, than veal) inspired by our dear German pontiff! We’ll also have cucumber salad, red cabbage and home-made spaetzle.
Definitely doing high-tea one day this week though to honor our British friends!
The meals sound delicious….Yorkshire Pudding is divine, but I only make it once per year. I may have to reconsider. I am cooking a small brisket of beef with roasted root vegetables and colcannon, inspired by the UK visit.
I, too, am sad to say that there was no mention of the historic visit at Mass today, but I am grateful I was able to attend Mass freely here in the US, and to watch the Holy Father on EWTN.
Not much in my cupboard-might end up having small hot dogs and pretzels for dinner (hey, at least it’s ‘sort of’ in honor of the Holy Father’s German heritage!).
I offered my Rosary at our Adoration Chapel this morning and my Communion at the TLM chapel’s Mass early this afternoon in thanksgiving for the Beatification of Cardinal Newman, as well as the safe and successful trip of the Holy Father.
Just had cabbage, collard greens and Swiss chard, cooked in a skillet with oil and a bit of balsamic vinegar, then wrapped in a tortilla. It’s really much better than it sounds. Think of it as a glorified cabbage roll :-)
We’re heading out to dinner with friends after our 3:30pm EF Mass with our dear Fr. Sotelo. I’m hoping the restaurant will be Toledo’s for some albondigas soup and tortillas !!
We’ve already had a dinner party with our EF Mass friends on Friday evening. And a potluck with our debate team families (all Protestant – except for us three families that are Catholic and new) on Saturday evening, and then after-potluck meeting with friends at our home where we enjoyed Mystic Monk coffee with cheese, crackers, and Gala apple slices.
It’s a been a stellar weekend !
What great menus!
I am stuffed, from my beef roast and veggies, and Yorkshire pudding.
For the second time in a row, my puddings didn’t rise very well, but they were tasty. I really think my oven is too cool and isn’t giving me the right temps. Time for a thermometer.
The other pudding, the sweet after meal sort, was a harrowing experience.
A few photos to come. I will update the top entry.
We have having country chili for dinner. I will definitely try the Heiße Wecken recipe; traditional European baked goods are a particular interest of mine. Thank you, Supertradmom.
Looking forward to the photo’s especially of the puddings. I had to look up Yorkshire pudding on wikipedia to see what it actually is. After reading up on it, I’m still puzzled about why it is called pudding. The description made it sound more like a cross between a pancake and a dumpling. Regardless, it sounds like it would taste wonderful!
We’re definitely a day behind the fair – in church all morning and out shooting sporting clays and running dogs this afternoon.
Supper is pesto from the last of the basil in the garden, plus homemade bread (sorry no heiße Wecken) and a big green salad. We’re all hot and tired!
But our Mystic Monk Coffee came in, and we will have a pot of whichever sampler flavor my daughter selects!
AnAmericanMother: Be sure to let us know which coffee you picked!
Point of clarification: we were NOT shooting running dogs. We were running dogs on a triple pattern blind . . . . explained here:
http://sports.espn.go.com/outdoors/hunting/columns/story?columnist=guest_columnist&page=sd_col_JPJ_handling_part2_DW
Daughter just came in from evening Mass (she was at a convention all day).
She reports that our parochial vicar’s homily discussed at some length Benedict XVI’s visit to Westminster Hall and the immense significance of his presence and what he said there.
Some folks are paying attention (I need to ask him if he frequents a certain blog . . . :-)
a whole lotta steak, grilled veggies, and beer. not very british, but hey, i’m a meat an’ potatas kind of girl. and tonight was absolutely the perfect night for grilling
lux: Rather like what I had, in other words?
Father, I don’t know what kind of experience you have with British steamed puddings. I’m an American who long ago became completely enchanted with them. (Largely through the cookbook that I have from the Pudding Club: http://www.puddingclub.com/)
I’ve tried a variety of things, but eventually I was able to find a cheap, large steamer pot… something really designed for seafood, with a sort of grate in the bottom which is perfect for setting a bowl — on bowls, you want something deep but not too wide. I’ve never heard of trying it in the oven. I fill the pot up about halfway up the side of the bowl and have it at a low simmer on the stove with the lid on tight. The bowl itself is sealed. Several times I tried tying parchment paper or wax paper, but I found that the best was to use a good clean cotton or linen kitchen towel (not terrycloth). It can stand several hours of steaming much better than a disposable product.
Father, I treasure your Sunday posts. The “work week” ends here, also, after the high Mass on Sunday. The communal winding down that your food posts offer are a real gift to how we keep the Lord’s day in a family that labors mightily until the Monday Mass is set up. Today me and mine went out for sushi – extraordinary eel and surf clams – OK hamachi and sweet egg. When the seasons are changing I frequently find myself at a loss in the kitchen.
I feel your pain about baking. My brother in law was the executive chef in some prominent places and taught me a useful tid bit for cooks faced with dessert at home: fresh fruit and cheese or exquisite chocolate. I have added to his list a few “assembled” desserts that are quite good, but there are very few pastries and cakes that give me enough pleasure to justify the stress of making them.
Keep up the joyful work! We pray daily that you will.
Mystic Monk Coffee speed trials!
. . . my daughter chose the Royal Rum Pecan . . . I can remember when I was 22 and loved highly-flavored stuff . . . .
But this is excellent coffee. The flavor is not overdone – very subtle with strong undertones of caramel. The bean flavor comes through nicely, solid and not bitter at all.
I highly approve.
The coffee was a delicious finish to a light Sunday supper.
Nora,
Why not a Scotch trifle? If you don’t want to bake your own ladyfingers (I don’t – don’t own the proper pans and the ones you buy in the store are awful and stale) just bake or buy an angelfood or sponge cake and cut it up to fit your bowl. I bake a recipe for a sponge cake in 2 or 3 round layer pans, and it works just fine. The boiled custard is not difficult to make, or you could buy that too if all you want to do is cut up fruit and sling sherry about.
Trifle is my “company dessert” because it always looks (and tastes) splendid and there’s never any left over.
AnAmericanMother: Thanks for the review!
Judging by look of the meat father, your oven temperature is seriously off. Perhaps next time double the cooking time. lol
My family and I ate a traditional English meal on Sunday – butter chicken, lamb rogan josh and rice.
I had a mystical bean burrito.
My Beatification Sunday lunch was egg sandwiches, which I shared with my brother, a priest who concelebrated the Beatification Mass, and had left his sandwiches behind, on the bus!
I was so filled with joy at the privilege of attending this Mass, that I would have gladly eaten anything!
Blessed John Henry Newman, pray for us.
God bless the Pope!
I bet Mrs Kate’s egg sandwiches were the best she has ever tasted! My Beatification Sunday lunch was a ready-meal Shepherd’s Pie – I was too tired after Hyde Park to do anything else. Writing this I have only just realised that it actually was appropriate having been able to join in the welcome to our shepherd Pope Benedict!
Pork chops (broiled) and some rice pilaf as a late Sunday supper.
Treated ourselves out Saturday night with a good friend at a Japanese steakhouse. Tableside hibachi cooking – one might call it dinner and a show. Excellent, fresh ingredients prepared with a flair right in front of our eyes.
I’m usually not one for the fried rices from our local takeout, might take a couple of forkfuls from my wife’s plate. With this, though, I turned to my wife and said “Is this what those other places are trying to make?” Clean-plate club for sure, and I think they’ve ruined me for going back to any of those other places.
That beef looks perfect to me. I can taste if from here. I’m sure you had the beef fat smoking when you put the batter in, so it must be your oven. Some say the genuine article should be flat.
And now you are ready to try real syrup pudding.
Death by Suet – Recipe
Ingredients
•4oz suet, chopped or shredded
•6oz self-raising flour (plain will do with a spoonful of bicarbonate of soda)
•2oz breadcrumbs
•1tsp salt
•2oz sugar (optional)
•Milk (or water) to mix, about a third of a pint
Method
1.Mix the suet, flour, sugar and salt in a bowl.
2.Make a well in the centre and gradually add the milk until there is a soft dropping consistency (not too sticky).
3.Turn into the cloth (large table napkins or tea towels are ideal).
4.Tie the cloth both ends as in a sausage shape or gathered at the top and place into a large pan of boiling water and simmer for two to three hours or longer, adding water as and when required to avoid boiling dry.
When done, cut into slices and pour lashings of golden syrup on.
You could make it instead with currants and sultanas or raisins and then it becomes Spotted Dick (no syrup involved), or with chopped dates. Mmmmmmmm.
Yorkshire pud and suet pud would have been cheap ways to fill up a labouring family in years gone by. Today it’s pretty much heart attack stuff.
By the way, I had home-made extra chunky minestrone soup and crusty bread for my Beatification meal.
Genna: As a great fan of the Aubrey/Maturin books by Patrick O’Brien I have longed to try a real suet pudding. I have even confirmed that there is suet at the grocer I frequent. I have, thanks to a reader who sent it me from my wish list, a cookbook with recipes for things mentioned in O’Brien’s books. Which it’s called Lobscouse and Spotted Dog: Which It’s a Gastronomic Companion to the Aubrey/Maturin Novels.
The pudding you are talking about is, as I understand it, boiled in cloth.
I also think what I need is a good pudding basin.
After my foray into this style of baking, I can understand now why pudding basins have that raised ridge at the top: so that you can cover it and then tie string around it.
Perhaps people can advise.
BTW… the “Dick” of “Spotted Dick”, which I had in a pub in London near Covent Garden with some priest friends (including a regular reader from the D. of Brentwood), is a variation of the word “dough”. Thus there is also Spotted Dick and also Spotted Dog.
AnAmericanMother, trifle is one of my “assembled” dessert faves! Oddly enough, I find cream puffs dead easy too and a big visual hit.
Nora,
Neat! Do you have a good recipe, or any tips for the novice? I have never even tried to make cream puffs! I have Julia Child’s baking cookbook, but she sometimes (often?) makes things harder than they need to be . . . . :-D