Saints, Feast, Family
- Traditions passed down with Cooking, Crafting, & Caring -
May 28
The month of Mary: A Marian Month
Saint of the day:
Saint Bernard of Menthon/Montjoux
Patron Saint of mountaineers, skiers, snowboarding, backpacking and the Alps
St. Bernard of Montjoux was a saint of great hospitality who not only welcomed travelers crossing the Alps to visit
Rome and the Holy Land—in many cases, he saved their lives.
The Story of Saint Bernard of Menthon
Bernard of Montjoux was probably born in Italy. He became a priest, was made Vicar General of Aosta, and spent more than four decades doing missionary work in the Alps. He built schools and churches in the diocese but is especially remembered for two Alpine hospices he built to aid lost travelers in the mountain passes named Great and Little Bernard, after him. The men who ran them in time became Augustinian canons regular and built a monastery. The Order continued into the twentieth century. He was proclaimed the patron saint of Alpinists and mountain climbers by Pope Pius XI in 1923. He is sometimes fallaciously referred to as Bernard of Menthon and the son of Count Richard of Menthon, which he was not. His feast day is May 28th.
Bernard became patron and protector of skiers because of his four decades spent in missionary work throughout the Alps.
https://www.catholic.org/saints/saint.php?saint_id=452
Prayer:
Visit:
Great St Bernard Pass
Valais, Switzerland
Activity:
Skiing!!
Recipe:
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
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1 tablespoon plus 1 teaspoon cornstarch
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1 teaspoon fresh lemon juice
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1 1/2 tablespoons kirsch
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Freshly ground pepper
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Freshly grated nutmeg
Directions:
-
Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole
with the garlic clove; discard the garlic. -
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. -
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. -
Serve at once.
