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June 5

 

Saint of the day:
Saint Boniface


Patron Saint of Germany

Saint Boniface’s Story

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Boniface, known as the apostle of the Germans, was an English Benedictine monk who gave up being elected abbot to devote his life to the conversion of the Germanic tribes. Two characteristics stand out: his Christian orthodoxy and his fidelity to the pope of Rome.

How absolutely necessary this orthodoxy and fidelity were is borne out by the conditions Boniface found on his first missionary journey in 719 at the request of Pope Gregory II. Paganism was a way of life. What Christianity he did find had either lapsed into paganism or was mixed with error. The clergy were mainly responsible for these latter conditions since they were in many instances uneducated, lax and questionably obedient to their bishops. In particular instances their very ordinations were questionable.

These are the conditions that Boniface was to report in 722 on his first return visit to Rome. The Holy Father instructed him to reform the German Church. The pope sent letters of recommendation to religious and civil leaders. Boniface later admitted that his work would have been unsuccessful, from a human viewpoint, without a letter of safe-conduct from Charles Martel, the powerful Frankish ruler, grandfather of Charlemagne. Boniface was finally made a regional bishop and authorized to organize the whole German Church. He was eminently successful.

In the Frankish kingdom, he met great problems because of lay interference in bishops’ elections, the worldliness of the clergy and lack of papal control.

During a final mission to the Frisians, Boniface and 53 companions were massacred while he was preparing converts for confirmation.

In order to restore the Germanic Church to its fidelity to Rome and to convert the pagans, Boniface had been guided by two principles. The first was to restore the obedience of the clergy to their bishops in union with the pope of Rome. The second was the establishment of many houses of prayer which took the form of Benedictine monasteries. A great number of Anglo-Saxon monks and nuns followed him to the continent, where he introduced the Benedictine nuns to the active apostolate of education.

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https://www.franciscanmedia.org/saint-boniface/

https://soundcloud.com/user-84758912-221844386/ep-22-st-boniface

 

Prayer:

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EHC.stboniface3_1024x1024.jpg
EHC.stboniface_1024x1024.jpg

 

 

Visit:

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St Boniface

(d. 754, Dokkum, Netherlands) (Relics: Fulda, Germany)

 

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Fuldaer Dom

(Fulda Cathedral)

Eduard-Schick-Platz 3

36037 Fulda, Germany

*Part of the skull of St Boniface rests on an altar located within the museum of this church. A mitre is positioned upon this relic.

*The tomb of St Boniface rests in the crypt chapel directly below the main sanctuary.

The relief on the side of his tomb shows St Boniface rising from his grave as he pushes the cover off of his coffin.

The majority of his relics are presumed to be located within this tomb.

However, some of his relics have been distributed as gifts over the centuries.

*Other cities that hold St Boniface in great honor include the two Dutch cities of Dokkum and Groningen and the two German cities of Fritzlar and Mainz.

https://en.wikipedia.org/wiki/Fulda_Cathedral

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Recipe:

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Breakfast:
Apfelpfannkuchen (German Apple Pancakes)

Ingredients


For the Batter: 

  • 2 c unbleached all-purpose flour

  • 1 c milk

  • 1 c water

  • 4 eggs, separated

  • Pinch salt

 

For the Pancakes:

  • 2 sweet and crisp apple
    (Envy, Gala, or Honeycrisp) peeled, cored and sliced thinly

  • 2 Tbsp salted butter

  • Cinnamon sugar* (to serve)


Directions:​

  1. In a medium bowl, mix together flour, milk, water, and egg yolks.

  2. In a separate bowl, beat the egg whites with the salt until stiff peaks form.

  3. Fold the beaten egg whites into the flour mixture.

  4. Heat roughly ¼ Tbsp of butter in an 8” skillet over medium-high heat.

  5. Arrange some of the apple slices in the hot skillet.

  6. Let the apple slices caramelize for 30-45 seconds. Spoon enough batter into the skillet to fill the entire pan in a ¼ - ½ inch layer. (The batter will be stiff from the egg whites and will need to be spread evenly with a spatula to thin it for consistent cooking.)

  7. When edges start to turn golden and the center is mostly dry, about 4-5 min, carefully flip the pancake.

  8. Cook for 2-3 minutes on the second side.

  9. Then, slide the pancake onto a serving platter.

  10. Keep the pancakes warm in a low oven while you make the rest of the pancakes, adding a little butter to the skillet before each set of apples and batter. (As the pan gets hotter, you may need to reduce the heat slightly to keep the apples from burning.) Sprinkle the pancakes with cinnamon sugar to serve. 


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Or just with some coffee...

Apfelkuchen
 

Cake:

  • 1/2 cup (1 stick) highest quality unsalted butter, softened

  • 3/4 cup sugar

  • 1 egg

  • 2 cups flour

  • 2 1/2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1/2 cup milk

  • 3 or 4 firm baking apples (I used braeburns)
     

Topping:

  • 1/2 cup sugar

  • 1/2 cup flour

  • 1 teaspoon ground cinnamon

  • 1/4 cup (1/2 stick) highest quality unsalted butter

  • 1 teaspoon almond extract
     

Directions:​

  1. Preheat your oven to 350.

  2. Butter and flour a 9×13 baking dish (or an 18×13 jelly roll pan or half sheet pan).

  3. Cream butter and 3/4 cup sugar together until light and fluffy.

  4. Add the egg & beat until well incorporated. 

  5. Whisk together the 2 cups of flour, baking powder, and salt.

  6. Add flour to butter mixture in three additions, alternating with milk.

  7. Beat just until incorporated, scraping the sides of the bowl after each addition.

  8. Spread the batter in the bottom of the buttered pan.

  9. Peel, core, & slice the apples.

  10. Arrange the slices in three four or neat rows lengthwise, depending on the size of the apples.

  11. Whisk together the remaining sugar, flour, and cinnamon.

  12. Mash the butter into the topping with a fork, or with your fingers.

  13. Mix in almond extract, break the topping up so it’s nice and crumbly, and sprinkle it evenly over the apples.

  14. Bake for 40 to 45 minutes, or until a toothpick inserted in the center of the cake (avoid apple slices) comes out clean.

  15. If you’re baking on a jelly roll the cake may cook faster, start checking after 30 minutes.

  16. Cool for at least 30 minutes before dividing into three rows of slices.

 

Or make it look like this style... so pretty!​

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