Saints, Feast, Family
- Traditions passed down with Cooking, Crafting, & Caring -
Saint of the day:
Saint Margaret of Clitherow
"The Pearl of York"
Patron Saint of businesswomen, converts, martyrs
The Story Saint Margaret of Clitherow
St. Margaret Clitherow was born in Middleton, England, in 1555, of protestant parents. Possessed of good looks and full of wit and merriment, she was a charming personality. In 1571, she married John Clitherow, a well-to-do grazier and butcher (to whom she bore two children), and a few years later entered the Catholic Church. Her zeal led her to harbor fugitive priests, for which she was arrested and imprisoned by hostile authorities. Recourse was had to every means in an attempt to make her deny her Faith, but the holy woman stood firm. Finally, she was condemned to be pressed to death on March 25, 1586. She was stretched out on the ground with a sharp rock on her back and crushed under a door over laden with unbearable weights. Her bones were broken and she died within fifteen minutes. The humanity and holiness of this servant of God can be readily glimpsed in her words to a friend when she learned of her condemnation: "The sheriffs have said that I am going to die this coming Friday; and I feel the weakness of my flesh which is troubled at this news, but my spirit rejoices greatly. For the love of God, pray for me and ask all good people to do likewise." Her feast day is March 26th.
She was pressed to death on Ouse Bridge in York in 1586
The Bar Convent, in York (Relics-her hand)
Adapted from The Williamsburg Cookbook
1 1/2 cups whipping cream
rind and juice of 2 lemons
1/2 cup sugar
1/2 cup white wine
1/4 cup dry sherry
Whisk the whipping cream by hand until it thickens a bit.
Add the lemon rind, lemon juice, sugar, white wine, and sherry one at a time,
whisking by hand after each addition.
Whisk the mixture for a few minutes until thickened to very soft peaks
(be careful not to over whip).
Pour into parfait glasses. Let stand for 1 to 2 hours, then refrigerate overnight.
(Letting the mixture stand first results in a greater separation of liquid and froth.)
Garnish with mint leaves and berries, and serve. If this is too much cream for your tastes
— or your arteries — use more berries and less cream.
Makes 6-8 servings.
225gr (8oz) plain flour
4 eggs, beaten
300ml (1 1/4cup) milk
100gr (3 1/2oz) lard
Sift the flour and salt into a large bowl.
Whisk in the eggs and half of the milk until you have a smooth batter.
Add the rest of the milk and whisk until smooth with no lumps left.
Cover and rest for at least half an hour or you can make this the day before you want to use it.
Preheat oven to 230C/Gas 8.
Divide the lard between the pudding molds (the recipe makes 6-8) and place them in the hot oven.
Once the lard is piping hot and starting to smoke remove the trays from the oven and carefully divide the batter between them, filling the mold about 2/3 to 3/4 of the way up.
Immediately place them back in the oven and bake for about 12-15 minutes.
Don't open the oven door during the first ten minutes of baking to avoid the puddings from collapsing.
Note: The pudding is only the bread/dutch pancake like item which then should be filled with dinner like meat, gravy, mashed potatoes and veggies.