Saints, Feast, Family
- Traditions passed down with Cooking, Crafting, & Caring -
Saint of the day:
Saint Joseph of Cupertino
Patron Saint of Air Travelers, Astronauts, Pilots
Saint Joseph of Cupertino’s Story
Joseph of Cupertino is most famous for levitating at prayer. Already as a child, Joseph showed a fondness for prayer. After a short career with the Capuchins, he joined the Conventual Franciscans. Following a brief assignment caring for the friary mule, Joseph began his studies for the priesthood. Though studies were very difficult for him, Joseph gained a great deal of knowledge from prayer. He was ordained in 1628.
Joseph’s tendency to levitate during prayer was sometimes a cross; some people came to see this much as they might have gone to a circus sideshow. Joseph’s gift led him to be humble, patient, and obedient, even though at times he was greatly tempted and felt forsaken by God. He fasted and wore iron chains for much of his life.
The friars transferred Joseph several times for his own good and for the good of the rest of the community. He was reported to and investigated by the Inquisition; the examiners exonerated him.
Joseph was canonized in 1767. In the investigation preceding the canonization, 70 incidents of levitation are recorded.
Basilica of St. Joseph of Cupertino,
Piazza Gallo, 10,
Osimo, Ancona, Italy
Dita di apostoli (Fingers of Apostles)
Crepes filled with sweetened and flavored fresh ricotta.
Have fun with this recipe & add whatever flavor you would like, enjoy!
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
Ricotta Filling Ingredients:
2 lb sheep’s milk ricotta (or Cow milk ricotta full fat)
1 c sugar
1 c dark chocolate roughly chopped
1/2 c pistachios
2 tsp cinnamon optional
In a blender, combine all of the ingredients and pulse for 10 seconds.
Place the crepe batter in the refrigerator for 1 hour.
This allows the bubbles to subside so the crepes will be less likely to tear during cooking.
The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat.
Pour 1 ounce of batter into the center of the pan and swirl to spread evenly.
Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board.
Lay them out flat so they can cool. Continue until all batter is gone.
After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
Line a large strainer with cheese cloth and strain the ricotta cheese for a couple of hours, or over night, in the refrigerator.
Add the ricotta cheese to the bowl of a food processor. Add the sugar and process together for about 45 seconds until incorporated and fluffy.
Assemble the Crepes:
Lay out a crepe and pipe the filling onto the crepe in a straight line a little off center, roll very tight, and enjoy!