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May 19

 

Saint of the day:
Saint Ivo of Kermartin

"Advocate of the Poor"

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Patron Saint of Brittany, lawyers, abandoned children

The Story of Saint Ivo of Kermartin

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Ivo Helory, a legal scholar from Kermartin, France, served as an ecclesiastical judge in the dioceses of Rennes and Treguier, becoming known as an advocate of the poor. Following his ordination, he served as a parish priest for eighteen years. Each day before celebrating Mass, and at other times as well, he would prostrate himself before the altar, tearfully offering fervent prayers. Similarly, he would prepare for his sermons on his knees. In his preaching, Ivo habitually included examples drawn from the lives of the saints. He kept his breviary and his Bible at his side almost constantly. Ivo generously gave his time to his priestly duties of hearing confessions and bringing Viaticum to the dying, carrying the Eucharist in a silver pyx over his heart. On his deathbed, Ivo kept his eyes fixed upon a crucifix placed before a window of his room. Upon hearing a bystander speak of asking for a doctor, Ivo responded that his only doctor was Jesus Christ. He repeatedly made the sign of the cross before breathing his last. Ivo is venerated as a patron saint of lawyers.

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https://www.catholic.org/saints/saint.php?saint_id=5785

https://en.wikipedia.org/wiki/Ivo_of_Kermartin

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Prayer:

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Visit:

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Tréguier Cathedral

1 Place du Général Leclerc, 22220 Tréguier, France

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Recipe

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Far Breton with Roasted Plums

This traditional sweet from the French Brittany has a texture very similar to a firm and consistent flan. You can find several Far Breton versions, the most popular is made with prunes soaked in rum but we can also find it with raisins or even apple.

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Ingredients

For the Far Breton: 

  • 14,1 oz (400 g) whole milk

  • 3 large eggs

  • 4,2 oz (120 g) baking flour

  • 3,5 oz (100 g) sugar

  • 2,65 oz (75 g) de melted and cooled butter

  • 1 tsp vanilla extract

  • 1/4 tsp salt

 

For the Roasted Plums: 

  • 6-8 red plums

  • 1 cinnamon stick

  • 2 Tbsp honey

 

Directions

Far Breton batter:

  1. Line a 8 inch round pan with baking parchment, set aside.

  2. Preheat oven at 375ºF.

  3. In the KA or stand mixer bowl add the sifted flour along with the eggs. Whisk until obtaining a homogeneous mixture without lumps.

  4. Add the sugar along with the vanilla extract and salt, mix again until fully integrated.

  5. Pour the milk, little by little, mixing at the same time.

  6. Once it is integrated, pour the melted and cooled butter little by little while mixing.

  7. Pour the batter into the round pan and bake for 60-65 minutes or until a toothpick inserted in the center comes out clean.

  8. Remove from the oven and let cool completely in the pan and over a rack.

  9. Remove from the pan, cover with film and place in the fridge until the next day.

 
Bake red plums:

  1. Preheat oven at 350ºF.

  2. Wash and dry plums. Halve them and place on a baking tray line with parchment.

  3. Drizzle with honey, crush the cinnamon stick and place over the plums.

  4. Bake for 30 minutes.

  5. Remove from the oven and let cool slightly.

 
Serve the tart:

  1. Place the Far Breton on a serving plate.

  2. Dust with icing sugar on the edges (this step is optional but beautiful ;) ) and place the baked plums on top.

  3. Serve.

  4. PRESERVATION: We can keep Far Breton in an airtight container in the refrigerator for 4-5 days.

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