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Saints Feast Family
~Exploring Catholic Patron Saints of the Day & their Feasts (Catholic Cuisine)
(Find food, recipes, traditions, locations, relics, prayers, songs, book, movies, art, products, crafts & more!)

October 19

Saint of the day:

Saint John de Brebeuf & Companions


Patron Saint of Canada

Saints Isaac Jogues, Jean de Brébeuf, and Companions’ Story

 

Jesuit martyrs of North America. John was born in Conde-sur­Vire, in Normandy, France, on March 25, 1593 . Joining the Society of Jesus, he was ordained in 1622. Three years later he volunteered for the missions in Quebec. Canada. For the next quarter of a century. with a brief interruption, he labored among the Huron Indians. His labors were placed in jeopardy because of Huguenot ren­egades and a smallpox epidemic that decimated entire Indian villages. John left for a brief time when the English captured Quebec, but returned to the Hurons again. In 1649 he was captured by the Iroquois, who were enemies of the Huron. John and his companions were cruelly slain on March 16 at Sault Ste. Marie near Georgian Bay. His companions were: IsaacJogues. Anthony Daniel. Gabriel Lalement, Charles Gamier, Noel Chabanel, John Lalande, and Rene Goupil -- all Jesuits. John de Brebeuf converted seven thousand Indians and composed a dic­tionary and catechism in the Huron language. He was canonized in 1930.


https://en.wikipedia.org/wiki/Jean_de_Br%C3%A9beuf
http://www.catholic.org/saints/saint.php?saint_id=3969

https://www.franciscanmedia.org/saint-isaac-jogues-jean-de-br-eacute-beuf-and-companions/


Prayer:
 

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Visit:
 

Honored on this day are eight Jesuit martyrs who died in North America from the years 1642-1649.

(Relics: Midland, Ontario, Canada)

The Martyr’s Shrine

16163 Highway 12 West

L4R 4K6, Midland, Ontario, Canada

*The skull of St John de Brebeuf and some small bone fragments from St Gabriel Lalemant and St Charles Garnier rest within two reliquaries in the left transept. These are the only extant relics of the eight Jesuit martyrs who are honored on this day.

https://martyrs-shrine.com/

Churches of Honor in Rome

 

Nostra Signora del Santissimo Sacramento e Santi Martiri Canadesi

(Our Lady of the Most Holy Sacrament and of the Holy Canadian Martyrs)

Via Giovanni Battista de Rossi 46

Rome, Italy

*This is the national church of Canada and it is located in the Nomentano district northwest of the Bologna metro station.

It was built in 1955 and it honors in a special way the North American Martyrs.

 

 

Recipes:

Apple-Pumpkin Brown Betty

 

Ingredients

  • 1 2-to-3-pound sugar pumpkin

  • 3 tablespoons unsalted butter

  • 1 cup cubed bread (preferably from a baguette)

  • 2 Gala apples, peeled and cut into 1/2-inch pieces

  • 1/4 cup packed light brown sugar

  • 1/4 cup golden raisins

  • 1 tablespoon rum (optional)

  • 1/2 teaspoon vanilla extract

  • 1/4 teaspoon ground cinnamon

  • Kosher salt

  • Maple syrup, for drizzling
     

Directions:

  1. Preheat the oven to 375 degrees F. Slice off and reserve the top 1 1/2 inches of the pumpkin. Scoop out the seeds and stringy pulp.

  2. Melt 2 tablespoons butter in a large skillet over medium heat. Add the bread and cook, stirring occasionally, until golden, about 4 minutes; transfer to a bowl. Add the remaining 1 tablespoon butter, the apples, brown sugar and raisins to the skillet and cook until the apples are crisp-tender, about 4 minutes. Stir in the rum, vanilla, cinnamon and a pinch of salt. Return the bread to the skillet.

  3. Put the pumpkin in a small baking dish and fill the pumpkin with the apple mixture. Cover with the pumpkin top and add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender, 2 hours to 2 hours, 30 minutes. Remove the foil and pumpkin top and return the stuffed pumpkin to the oven. Bake until the filling is lightly browned, about 10 more minutes. Transfer to a serving plate and drizzle with maple syrup. To serve, scrape the pumpkin flesh and stir into the apple mixture.

     

Baked Pumpkin Fondue

Prep time: 20 minutes
Cooking time: 1 hour 15 minutes
Serves: 4 as a starter or 2 as a main

 

Ingredients:

  • 1 medium pumpkin

  • crusty bread, to serve

  • 80g emmental, grated

  • 80g Godminster mature cheddar, grated

  • 1 tsp flour

  • 80g crème fraîche

  • 2 tbsp white wine

  • 1 garlic clove, crushed

  • To serve: crusty bread


Directions:

  1. Heat oven to 180C.

  2. Prepare your pumpkin by cutting off the ‘lid’ and scooping out all the
    seeds and membranes. (Keep the seeds as they can be roasted for a healthy and delicious snack).

  3. Place the top back on the pumpkin and place it on a baking tray. Bake for 45 minutes, the outside of the pumpkin should be browned and the flesh inside soft.

  4. Add the cornflour to the grated cheeses and mix until completely coated. Remove the pumpkin from the oven, discard the pumpkin lid and increase the oven to 200C. Season the inside of the pumpkin with salt and freshly ground black pepper.

  5. In a large bowl mix the cheeses, crème fraîche, white wine and garlic, then pour the mixture into the pumpkin. Place back into the oven and bake for 30 mins or until the cheesy fondue is molten and is bubbling. Eat with spoons, scooping out chunks of soft, roasted pumpkin with melty cheese fondue onto crusty bread.

Classic Swiss Cheese Fondue

Ingredients

  • 1 garlic clove, halved

  • 1 pound Gruyère cheese, grated

  • 1/2 pound Emmentaler cheese or other Swiss cheese, grated

  • 1 cup dry white wine

  • 1 tablespoon plus 1 teaspoon cornstarch

  • 1 teaspoon fresh lemon juice

  • 1 1/2 tablespoons kirsch

  • Freshly ground pepper

  • Freshly grated nutmeg


Directions:

  1. Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic.

  2. Combine the grated Gruyère and Emmentaler with the wine, cornstarch and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes.

  3. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes; don't overcook the fondue or it will get stringy.

  4. Serve at once.