Saints, Feast, Family
- Traditions passed down with Cooking, Crafting, & Caring -
July 10
Saint of the day:
Saint Amelia or Saint Amalberga
Saint Amelia’s Story
St. Amelia was born in Luxembourg in 741. She denied the man who became known as King Charlemagne, who was obsessed with her beauty and virtue and who accidentally broke her arm. Her arm was miraculously healed. St. Amelia spent a great deal of time working with a church she began and devoted to Mary.
One of St. Amelia’s miracles was when she rode across Schelde River on the back of a large fish. Because of this, she became known as the patron saint of fishermen and farmers. Young people struggling to remain faithful in the church often turn to her, as do people who have shoulder or arm injuries. St. Amelia’s medal features a fish behind her holding a bible.
She died in 772. Her feast day is on July 10th.
https://www.stamelia.com/who-is-saint-amelia/
https://www.catholic.org/saints/saint.php?saint_id=1300
Prayer:
Visit:
Binche, Belgium
Recipe:
Belgian Meatballs with Sour Cherries
Belgian meatballs with sour cherries: this is an example of classic Belgian cuisine! Sweet, sour and savory all in one dish...
Ingredients
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12,5 oz meat mince (350 g)
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1 tbsp breadcrumbs or panko
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1 tbsp parmesan cheese grated
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2 small garlic cloves chopped
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1 small egg yolk
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1 small shallot chopped
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2 stalks fresh celery chopped
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9 oz canned sour cherries and juice (250 g)
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1 tsp cornstarch
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2 tbsp unsalted butter
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2 bay leaves
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pepper
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salt
Directions
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Add the chopped shallot, the bay leaves and half of the garlic to a saucepan.
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Add a teaspoon of butter. Place this over medium heat and fry the shallot and
garlic for 8 minutes until soft and golden. Then season with a pinch of pepper and salt. -
Then take the pan off then eat and let this mixture cool. Transfer the mince to a mixing bowl. Add the cooled onion (remove the bay leaves) and egg yolk.
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Stir and add the breadcrumbs (or panko) and grated parmesan. Season with some pepper and salt.
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Stir well again. Check the seasoning and add extra pepper or salt to taste. Then roll even balls from the mixture. Mine were 1 oz (30 g). I had 16 meatballs in the end. Melt half of the remaining butter in a non-stick pan and add the meatballs.
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Place the pan over medium-high heat. Brown the meatballs on all sides for 4 minutes until golden. Then cover the pan with a lid, turn the heat lower and let the meatballs cook for 10 minutes until cooked through.
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Shake the pan regularly. Add extra butter or olive oil if necessary. 5 minutes before the meatballs are done, pour the sour cherries and their juice in a medium saucepan and place it over medium heat.
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Pour 5 tablespoons of cherry juice in a cup and add the cornstarch.
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Stir well. Once the cherries in the pan are warm, add the starch mixture.
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Keep stirring until the sauce starts to thick. Scoop the meatballs onto deep plates. Drizzle with the cherrie sauce. Serve hot.
