May 6

 

Saint of the day:
Saint Francis-Xavier de Montmorency-Laval

The Story of Saint Francis-Xavier de Montmorency-Laval

Saint Francis-Xavier de Montmorency-Laval (1623-1708) was one of eight children born to one of France's most illustrious families. He learned his piety from his mother, and like his namesake desired to become a priest and missionary. This dream was realized when he was appointed by Pope Alexander VII to be the first Apostolic Vicar of New France (Canada). His territory covered all of what is now Canada and the central section of what would become the United States, an enormous frontier which he undertook as a great spiritual work. He landed in Quebec in 1659 when the population was just 500 people. He supported the missions, built a cathedral to the Immaculate Conception, taught devotion to Our Lady under this title, founded a seminary and an industrial school, and began the first Catholic school system in Canada. In all seasons he made long and perilous journeys by land and water to minister to his flock. When Quebec became a diocese he was consecrated as Canada's first bishop. He fought the sinister alcohol trade to the Indian tribes by having it outlawed within his territory and excommunicating those involved with it. He converted and baptized an Iroquois chief who then became a promoter of the Christian faith and won other converts among the local tribes. St. Francis de Laval was a man known for his great influence and holiness of life.

https://en.wikipedia.org/wiki/Fran%C3%A7ois_de_Laval

https://www.catholic.org/saints/saint.php?saint_id=7180

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Prayer:

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Visit:

Cathedral-Basilica of Notre-Dame de Québec

16 Rue De Buade, Québec, QC G1R 4A1, Canada

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Recipe

 

Poutines à la Viande, Boulettes de Viande et Ragoût de Dinde

(Mixed Meat Dumplings and Meatball Stew in Turkey Broth)

This Acadian treat is made of meatballs and dumplings (which are balls of dough stuffed with minced meat) that are cook in a meaty sauce of stew. 

Ingredients 

Dumpling Meat Mixture

  • A little oil and butter

  • 1/2 finely chopped onion

  • 450g of pork and ground beef mixture.

  • 1 small pinch each of the following ground spices: cinnamon, clove, nutmeg

  • Salt and pepper


Dough for the Dumplings

  • 2 cups all-purpose flour

  • 2 tbsp. baking powder

  • 1/2 tsp. fine sea salt

  • 1/2 cup shortening

  • 3/4 cup cold water


Turkey broth

  • 2.5kg of turkey pieces (me 6 wings and ½ breast cut in half)

  • 4 carrots

  • 4 celery stalks

  • 2 onions

  • 1 garlic bulb

  • 1 bunch of fresh thyme

  • fresh parsley stalks

  • 2 bay leaves

  • peppercorns

  • salt

  • cold water

 

*Canadian Charlevoix Spice Trekkers Spice Mix:

white pepper, cayenne, mace, nutmeg, cloves, cinnamon, bay leaf, sage, marjoram, rosemary.​


Meatballs

  • 1kg mix of veal, pork and ground beef

  • 1 onion, minced

  • 1 egg

  • 1/2 cup crushed soda crackers

  • 3 tbsp milk

  • 2 tsp. Mixed Spices or to taste

  • salt and pepper to taste


Stew

  • 1 recipe of dumplings

  • 3 cups cooked turkey

  • 1 recipe of meatballs

  • 2 liters clear turkey broth

  • 1 1/4 cups toasted flour (+ about 1 1/2 cups cold water)

  • Mixed Spices to taste

  • Salt and pepper to taste

Directions

  1. Dumpling Meat Mixture: In a skillet over medium-high heat, brown the pork and ground beef mixture with the onions in a little oil and butter and season. Let the meat cool.

  2. The Dough: In a bowl, combine the flour, baking powder and salt. Then add the diced butter or shortening. Using a dough cutter or your hands, break down the dough until it resembles coarse crumbs. Gradually add the water, mixing with your fingers. Form a ball and put the dough in the fridge for 30 minutes. (You cannot use a pie dough recipe, this dough contains less fat to allow cooking in the broth).

  3. Roll out the dough on a surface with plenty of flour, the thickness of pie dough. This dough sticks more than traditional pie dough. Cut squares of dough about the size of the palm of your hand, or 2 inches.

  4. When the stuffing make sure the meat mixture is well cooled, stuff the squares of dough with it. To do this, take a square of dough and place it in the palm of your hand. Take about 1 tablespoons of stuffing and put it in the center of the dough. Moisten the edge of the dough with a little water and bring the 4 corners of the square of dough together and pinch firmly. Seal each side of the square of dough in this way to form a small bundle. Place on a floured baking sheet. Freeze the dumplings before cooking them. The dumplings cook very well from frozen and are less likely to fall apart during cooking.

  5. The BrothIn a large pot, put the turkey and fill with cold water.

  6. Add vegetables and seasonings and simmer for 2 hours.

  7. The turkey should be cooked enough to discard the carcass.

  8. Remove the turkey and vegetables and strain the broth through a sieve.
    (*Note: Keep the turkey meat, the turkey should be made into bit size pieces and added at the end of the recipe.)  

  9. Let broth cool and refrigerate to remove the fat. The fat will become hard and sit on top of the broth once it is cold. Once cold it is easy to remove.

  10. Toasted flour: Place all-purpose flour on a cookie sheet, spread the flour well and place in the preheated 425ºF oven for 10 to 15 minutes, stirring once or twice. Evenly distribute the flour on the sheet pan. When it is browned remove it from the oven, let cool. 

  11. The Meatballs:  In a large bowl, combine the minced meat, onion, biscuit crumbs, milk, egg, spices, salt and pepper. (To know if your meat is well dosed in spices, take a small piece and cook it in the microwave for a few seconds and taste it. You will be able to judge if it is to your taste). 

  12. Shape into 1-inch balls and place on a baking sheet lined with parchment paper. Refrigerate until use.

  13. Brown the meatballs in a pan with oil and butter. 

  14. Preparation of the stew: In a large saucepan, put 2 liters of turkey broth and bring it to a boil.

  15. The Roux: Mix the toasted flour with cold water and mix to make a fairly runny paste.

  16. When broth is boiling, add toasted flour mixture to water and whisk well. Add 1 tbsp. mixed spices and adjust the seasoning.

  17. Add the meatballs, their juice and the turkey pieces and cook for about 20 minutes.

  18. The broth will still be a little liquid, but everything should be corrected with the addition of the dumplings which will thicken the sauce.

  19. Add the frozen dumplings (around 20) slowly to the stew so that they don't stick too much. They should stay on top of the stew. Simmer for about 20 minutes or until cooked through.

  20. Serve the stew with mashed or boiled potatoes and roasted carrots.

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