Saints, Feast, Family
- Traditions passed down with Cooking, Crafting, & Caring -
November 3
Saint of the day:
Saint Hubert
Patron Saint of hunters, mathematicians, opticians, metalworkers
Saint Hubert's Story
Grandson of Charibert, King of Toulouse. Eldest son of Bertrand, Duke of Aquitaine. Worldly, popular and dissolute layman courtier at Nuestria in northwest France in his youth. For political reasons he emigrated, to Austrasia in the border area between modern France and Germany. Married in 682 to Floribanne, daughter of Dagobert, Count of Louvain. Father of one son, Saint Floribert of Liege.
Hubert was passionately devoted to hunting. While chasing a stag on a Good Friday morning, he received a vision of a crucifix between the animal’s antlers. A voice warned him, “Hubert, unless you turn to the Lord, and lead a holy life, you shall quickly go down to hell.” It was a conversion experience for Hubert.
Spiritual student of Saint Lambert of Maastricht. When his wife died, Hubert renounced all his worldy positions, titles and wealth, handed his patrimony, and the care of his son, to his brother, and studied for the priesthood. After ordination, he served as assistant to Saint Lambert. Pilgrim to Rome, where he was when Lambert was murdered. Chosen bishop of Maastricht. Known for his excellent preaching and his generosity to the poor, stripping the diocese of all excesses to help them. Following another vision, and to defend of the memory of Lambert, he moved his mentor’s body from Maastricht to Liege, and built a church for it on the site of Lambert‘s martyrdom. First bishop of Liege.
Hubert evangelized the Ardenne region, converting pagans and strengthening Christians. He tracked down some of the old idolatrous places of worship, but generally permitted the new converts to decide for themselves to destroy the old idols. They all, naturally, did so.
Hubert predicted the date of his own death, and died while reciting the Our Father. He became highly revered in the Middle Ages, and there were several military orders named in his honor. His association with the hunt led to his patronage of furriers and trappers, and against rabies and bad behavior in dogs, primarily hunting dogs. The breed commonly known as bloodhounds are also called Saint Hubert’s hounds.
https://en.wikipedia.org/wiki/Hubertus
https://www.catholic.org/saints/saint.php?saint_id=3802
https://houndwelfare.wordpress.com/2009/11/03/st-hubert-and-the-blessing-of-the-hounds/
Prayer:
Visit:
Hubertus died peacefully in a place called Fura, located 30 miles from Liège, 30 May 727 or 728. He was first buried in the collegiate church of St. Peter, Liège, but his bones were exhumed and transported to the Benedictine Abbey of Amdain ("Andagium", in French "Andage", the present-day Saint-Hubert, Belgium) in the Ardennes in 825. The abbey became a focus for pilgrimages, until the coffin disappeared during the Reformation.
Abbey of Saint-Hubert
Saint-Hubert, Wallonia, Belgium
Tradition:
A hunting we will go...!
Hunting and Nature Blessing
The blessing of the Hounds
Recipes:
Jägermeister Thai Curried Pork Ribs
Ingredients
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1 1/2 cup Jägermeister, divided
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13.5 ounces can coconut milk, divided
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6 tablespoons Thai red curry paste, divided (adjust to taste)
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1/4 cup fish sauce, divided
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6 tablespoon brown sugar, divided
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3 tablespoon grated garlic divided
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3 whole Chinese star anise, divided
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4 pounds baby back pork ribs
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2 tablespoons soy sauce
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2 tablespoons lime juice from fresh limes
and more for accompaniment -
1/2 cup chopped fresh basil
Directions:
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Fill a large pot with 1 cup Jägermeister, 1 cup coconut milk, 4 tablespoons red curry paste, 3 tablespoons fish sauce, 2 tablespoons brown sugar, 2 1/2 tablespoons garlic and 2 tablespoons star anise. Simmer five minutes and transfer to a roasting pan.
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Remove membrane from back of ribs and cut into pieces, about 3-4 ribs per portion. Place ribs in roasting pan, cover tightly with foil and roast at 400 degrees about one hour or until meat starts separating from bone. Stir at least twice while roasting. Let pork cool in marinade until ready to grill.
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Meanwhile make glaze. In a small saucepan mix remaining Jägermeister, coconut milk, curry paste, fish sauce, sugar, garlic and star anise. Add soy sauce and 2 tablespoons lime juice. Simmer until liquid is thickened. Adjust seasoning to taste, especially the heat. Discard star anise.
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When ready to grill, drain ribs. Oil grill generously and heat until hot. Spray ribs with nonstick spray. Grill ribs with bone side down and meat up. Grill over medium-low heat and baste ribs with glaze. Grill ribs about 5 minutes on each side and glaze often.
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Serve hot with more glaze on the side and lime slices if desired. Sprinkle with basil.
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Note: These ribs are spicy, salty, sweet, sour and pleasantly bitter, as well as carrying plenty of umami and aroma. The herbs and floral notes in Jägermeister pair beautifully with the complex mix of spices and herbs. Enjoy these ribs piping hot with a glass of ice cold Jägermeister!
https://www.alcoholprofessor.com/blog-posts/blog/2013/09/16/the-jagermeister-charred-bbq-cook-off
MEISTERTINI
Ingredients (per drink):
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4CL / 1.5 FL OZ ice-cold Jägermeister
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2 CL / 0.75 FL OZ sweet vermouth
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1 CL / 0.33 FL OZ maple syrup Double or single espresso shot, to taste
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3 ice cubes Iced coupettes or martini glasses
Directions:
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Fill both the martini and stirring glasses with ice cubes.
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Combine all ingredients into the stirring glass.
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Stir to combine all the flavors for about half a minute.
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Throw out the ice in the martini glass and strain your creation into it.
