Saint of the day:
Saint Vincent of Saragossa
*wine in french is "Vin"
Patron Saint of winemakers, champagne, wine, vinegar-makers, São Vicente, Lisbon; Vicenza, Italy
Saint Vincent of Zaragossa’s Story
Most of what we know about this saint comes from the poet Prudentius. His Acts have been rather freely colored by the imagination of their compiler. But Saint Augustine, in one of his sermons on Saint Vincent, speaks of having the Acts of his martyrdom before him. We are at least sure of his name, his being a deacon, the place of his death and burial.
According to the story we have, the unusual devotion he inspired must have had a basis in a very heroic life. Vincent was ordained deacon by his friend Saint Valerius of Zaragossa in Spain. The Roman emperors had published their edicts against the clergy in 303, and the following year against the laity. Vincent and his bishop were imprisoned in Valencia. Hunger and torture failed to break them. Like the youths in the fiery furnace, they seemed to thrive on suffering.
Valerius was sent into exile, and Dacian, the Roman governor, now turned the full force of his fury on Vincent. Tortures that sound very modern were tried. But their main effect was the progressive disintegration of Dacian himself. He had the torturers beaten because they failed.
Finally he suggested a compromise: Would Vincent at least give up the sacred books to be burned according to the emperor’s edict? He would not. Torture on the gridiron continued, the prisoner remaining courageous, the torturer losing control of himself. Vincent was thrown into a filthy prison cell—and converted the jailer. Dacian wept with rage, but strangely enough, ordered the prisoner to be given some rest.
Friends among the faithful came to visit him, but he was to have no earthly rest. When they finally settled him on a comfortable bed, he went to his eternal rest.
The Church or Monastery of São Vicente de Fora;
meaning "Monastery of St. Vincent Outside the Walls"
is a 17th-century church and monastery in the city of Lisbon, Portugal
It is dedicated to Saint Vincent of Saragossa, patron saint of Lisbon, whose relics were brought from the Algarve to Lisbon in the 12th century.
According to Holy Legend, his badly beaten body was thrown to be devoured by vultures, by the Lord sent a raven to defend the body from desecration. Instead, the emperor had the body cast into the sea, where it washed upon the shore and was buried by a pious widow at a place now referred to as Saint Vincent’s Cape. The grave was subsequently guarded by a flock of ravens until a chapel was built over his remains. In the twelfth century, the relics of Saint Vincent were translated to Lisbon, Portugal where they are venerated at the Monastery of São Vicente de Fora.
Location (N 48°22'55" - E 7°25'45")
The patron saint of the winemakers is celebrated in Epernay (northern France).
A large costume parade will depart from the Avenue de Champagne to Notre-Dame Church.
70 villages throughout the champagne appellation area will be represented.
La Brioche Saint Vincent
La Brioche Saint Vincent Shape!
Cut into pieces and shared with friends
Saint Vincent's Day Blessing!
La Brioche Saint Vincent
2 3/4 cups Unbleached All-Purpose Flour
1/4 cup Baker's Special Dry Milk or 1/2 cup nonfat dry milk
3 tablespoons sugar
1 1/4 teaspoons salt
1 tablespoon instant yeast
3 large eggs
1/4 cup lukewarm water
5/8 cup (10 tablespoons) butter, room temperature
In a stand mixer or bread machine (programmed for dough), mix together all of the ingredients to form a smooth, shiny dough. Don't worry; what starts out as a sticky mess becomes beautifully satiny as it kneads. This dough takes longer than most to develop, so be prepared to let the dough knead for up to 15 to 20 minutes in a stand mixer. Also, we don't recommend trying to knead it by hand. If you're using a bread machine, let it complete its kneading cycle, then continue as directed below.
Form the dough into a ball (it'll be very soft), place it in a greased bowl, cover the bowl, and it let rise for 1 hour. Then refrigerate the dough for several hours, or overnight. This will slow the fermentation and chill the butter, making the dough easier to shape.
Divide the chilled dough into 12 pieces to make mini-brioche (brioche buns); leave it whole for one large round brioche; or divide it in half for two 8 1/2" x 4 1/2" loaves.
Place the dough into the greased pan(s) of your choice, cover lightly, and let rise for 2 1/2 to 3 hours, until it's doubled and looks very puffy. If you're making two loaves, it's fun to make simple three-strand braids, and set them in the loaf pans.
To bake a large, round brioche: Place the pan into a preheated 400°F oven. After 10 minutes, reduce the oven heat to 350°F and bake for about 30 to 35 minutes more. Check the brioche after 15 minutes; tent with aluminum foil if it appears to be browning too quickly. Brioche should be a deep brown when done, should sound hollow when tapped, and will read 190°F at the center using an instant-read thermometer. (It's easy to underbake, since it browns so quickly!) Remove the brioche from the oven, and after 10 minutes remove it from the pan to cool completely on a rack.
To bake the mini brioches: Place the pan(s) onto a baking sheet for easy handling, as shown; then nestle that baking sheet into another baking sheet, to protect the buns' bottoms from over-browning. Bake the buns in a preheated 375°F oven for 25 to 30 minutes (tent after 10 minutes if they're browning too quickly). Remove them from the oven, let stand for 5 minutes, then turn them out onto a rack.
To bake the loaves: Allow the loaves to rise until they've nearly reached the rim of the pan, about 3 hours. Set the loaf pans on a baking sheet, for easy handling. Bake in a preheated 350°F oven for 40 to 45 minutes, tenting with foil after 15 to 20 minutes.