Saints, Feast, Family
- Traditions passed down with Cooking, Crafting, & Caring -
Saint of the day:
Our Lady of Loreto
Patron Saint of air travelers, pilots, airmen, flight attendants, builders, and construction workers.
Our Lady of Loreto
On Dec. 10, the Church celebrates the feast of Our Lady of Loreto. Loreto refers to the Holy House of Loreto, in the house in which Mary was born, and where the angel Gabriel appeared to her at the Annunciation.
According to tradition, a band of angels stopped up the house from the Holy Land, transporting it first to Tersato, Dalmatia in 1291, Recanati, Italy, in 1294, and finally to Loreto, Italy, where it has remained for centuries.
It is this flight that has made Our Lady of Loreto the patron of people involved in aviation. The long life of the house led to her patronage of builders and construction workers.
Our Lady of Loreto is the first shrine of international renown dedicated to Mary. Popes especially have always had a special connection to the Shrine of Loreto, and it is under their direct authority and protection.
Sanctuary of the Holy House of Loreto
Piazza della Madonna, 1, 60025 Loreto AN (Italy)
Bombardino - Italian Eggnog Cocktail
Bombardino is a small Italian eggnog cocktail made from three simple ingredients.
It may be small but it's mighty powerful and it's the perfect
way to warm up on a chilly and frosty winter's evening.
1.7 fl oz (50ml) eggnog liqueur such as Advocaat or Zabov Zagalione
0.3 fl oz (10ml / or a very small splash measuring by eye) brandy
1 heaped tbsp whipped cream, for topping
1 small pinch cinnamon, for dusting
Heat the eggnog liqueur of choice in a saucepan over a medium heat
and turn it off just before boiling. Pour the liqueur into an espresso cup or a shot glass.
Add the brandy and stir until combined. Top with a dollop of whipped heavy cream and dust with cinnamon.
There are three well-known versions of Il Bombardino so you can go for the original or choose to switch it up slightly.
The Original: Zabaglione, brandy and whipped cream
Calimero: Zabaglione, espresso and whipped cream
Scozzese (the Scotsman): Zabaglione, whiskey and whipped cream
Top Tips for Making an Italian Bombardino
This is not a large drink, serve in espresso cups.
Don't let the zabaglione liqueur boil as it will probably split, heat it gently until hot then serve.
When whipping heavy cream I prefer to serve it still every so slightly soft and not over whipped.
This is a strong alcoholic dessert so to calm it down simply skip the brandy or go for one of the variations above.
You could also go all out and make your own Zabaglione, although it'll take more time the taste will be well worth it. You can also control how much alcohol goes into the custard.
This is traditionally served warm but can also be served cold if you prefer.