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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!)

August 4

 

Saint of the day:
Saint John Vianney


Patron Saint of parish priests & confessors

Saint John Vianney’s Story

A man with vision overcomes obstacles and performs deeds that seem impossible. John Vianney was a man with vision: He wanted to become a priest. But he had to overcome his meager formal schooling, which inadequately prepared him for seminary studies.

His failure to comprehend Latin lectures forced him to discontinue. But his vision of being a priest urged him to seek private tutoring. After a lengthy battle with the books, John was ordained.

Situations calling for “impossible” deeds followed him everywhere. As pastor of the parish at Ars, John encountered people who were indifferent and quite comfortable with their style of living. His vision led him through severe fasts and short nights of sleep.

With Catherine Lassagne and Benedicta Lardet, he established La Providence, a home for girls. Only a man of vision could have such trust that God would provide for the spiritual and material needs of all those who came to make La Providence their home.

His work as a confessor is John Vianney’s most remarkable accomplishment. In the winter months he was to spend 11 to 12 hours daily reconciling people with God. In the summer months this time was increased to 16 hours. Unless a man was dedicated to his vision of a priestly vocation, he could not have endured this giving of self day after day.

Many people look forward to retirement and taking it easy, doing the things they always wanted to do but never had the time. But John Vianney had no thoughts of retirement. As his fame spread, more hours were consumed in serving God’s people. Even the few hours he would allow himself for sleep were disturbed frequently by the devil.

Who, but a man with vision, could keep going with ever-increasing strength? In 1929, Pope Pius XI named him the patron of parish priests worldwide.

https://www.franciscanmedia.org/saint-john-vianney/

http://www.catholic.org/saints/saint.php?saint_id=399

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

https://www.deviantart.com/theophilia/art/St-John-Vianney-icon-601791324

 

Prayer:
 

 

Visit:
 

Sanctuaire d’Ars

(Sanctuary of Ars)

451 Rue Jean Marie Vianney

01480 Ars-Sur-Formans, France

*The body of St John Vianney is enshrined in this church on the right side of the nave.

His heart rests within a small chapel located just outside of this church.

http://www.arsnet.org/?lang=fr

 

Recipe

We are celebrating with a French recipe because our Saint was from France.
 

 

Tarte au citron meringue ( Lemon meringue pie)

Pâte sablée, crème au citron, meringue italienne (Shortbread, lemon cream, Italian meringue)

For the sweet dough:

  • 250g ap flour (or almond flour 50/50)

  • 100 g powder sugar

  • 110 g salted butter

  • 80 g egg yolks (4 yolks)

 

For lemon cream: 

  • 250 g lemon juice 

  • 300 g sugar 

  • 10 eggs 

  • 25 g corn starch

 

For the Italian meringue:

  • 200 g sugar

  • 100 g egg whites (3 whites)


 

Directions:
 

The Sweet Dough

  1. Preheat the oven to 160ºC. Mix all the ingredients in a kneading robot.

  2. Remove the dough and spread out 2 to 3 mm thick. Keep it cool for about 1 hour.

  3. Once the dough is cold, go for a pie circle 24 cm in diameter.

  4. Place in the freezer for a few minutes, then bake for 15 to 20 minutes.

 

Lemon Cream

  1. Heat the lemon juice, blanch the eggs and the sugar with the mixer and add the corn starch.

  2. Gradually pour the lemon juice over the egg / sugar / corn starch mixture.

  3. Put everything back on a low heat and whip vigorously, until boiling and thickening.

  4. Dispose and reserve cool. Garnish the pie with the cooled cream.

Italian Meringue

  1. Wet the sugar slightly with water.

  2. Bake at 117ºC, then pour it onto the pre-mounted whites.

  3. When the meringue is cold, put tips on the pie, then burn them lightly with a torch.