Recipes from Christian feasts and traditions

Catholic feast days are often associated with traditional recipes and there are many variations around the world. Putting aside the seasonal traditions such as turkeys, Christmas pudding and Easter eggs, some of which originated from pre-Christian traditions, lets have a look at some of the recipes that are rooted in Catholic Feast Days

Fridays

With the tradition of not eating meat on Friday, in Lancashire a variation of Meat and Potato – without the meat became popular and was known as Butter Pie or Catholic Pie

St Basil's Day (January 1st)

Saint Basil’s Day is annually celebrated on January 1 in the Eastern Churches, on January 2 in the Western Churches

Greece and Cyprus: “Vasilopita” is a Greek and Cypriot cake baked for the New Year and St. Basil’s Day. It is similar to Galette des Rois, often round in shape, and contains a hidden coin or trinket. The person who finds it in their slice is said to have good luck for the year.

Epiphany (January 6th)

Galette des Rois is a traditional French pastry typically enjoyed during the Epiphany season. While it is widely popular in France, variations of this dessert can also be found in other countries, often associated with Epiphany or similar festive occasions. Here are a few examples:

Spain: In Spain, a similar pastry called “Roscón de Reyes” is enjoyed on the Feast of the Epiphany. It is a ring-shaped cake typically filled with cream, chocolate, or fruit.
Portugal: Portugal has a traditional Epiphany cake called “Bolo Rei” or “King Cake.” It is a round cake made with a rich, sweet dough, filled with dried fruits and nuts, and topped with powdered sugar.
Belgium and the Netherlands: These countries celebrate Epiphany with a cake called “Driekoningenbrood” or “Three Kings’ Bread.” It is a sweet bread-like cake often flavored with spices, filled with almond paste, and decorated with candied fruits.
Mexico: In Mexico, they celebrate Epiphany with a cake called “Rosca de Reyes.” It is a ring-shaped sweet bread decorated with candied fruits and often filled with cream or fruit jams. A small figurine representing Baby Jesus is hidden inside, and the person who finds it is expected to host a gathering on Candlemas, celebrated on February 2nd.

Feast of St. Joseph (March 19th)

Zeppole: Italian cream-filled pastries, are deep-fried pastries that are popular on St. Joseph’s Day. They are made from a choux pastry dough and can come in various forms, such as round puffs or elongated shapes. Typically filled with sweetened ricotta cream, pastry cream, or other sweet fillings and dusted with powdered sugar and adorned with a cherry

Torta di San Giuseppe, also known as St. Joseph’s Day Cake, is a round cake typically made with a buttery pastry crust and filled with a creamy ricotta filling. The cake is often topped with candied fruits or powdered sugar, and it may be decorated with pastry lattice work or other decoration. Torta di San Giuseppe is a specialty from Sicily

Shrove Tuesday

Shrove Tuesday, also known as Pancake Tuesday, is the day before Ash Wednesday, signifying the start of the Christian season of Lent. “Shrove” comes from the word “shrive,” meaning to confess and seek absolution for sins. Traditionally, Catholics abstained from consuming butter (along with other animal fats) during Lent as a form of fasting and penance.

Shrove Tuesday has become associated with the tradition of making as a way to use up rich ingredients like eggs, milk, and butter before the Lenten fasting.

4th Sunday of Lent

Simnel cake is a traditional British fruitcake associated with Easter. It is made using flour, butter, sugar, eggs, dried fruits (such as currants, raisins, and candied peel), spices (such as cinnamon and nutmeg), and marzipan. The cake is often round in shape. It is said to symbolise the disciples’ faithfulness and the unity of Christ’s resurrection. The 11 marzipan balls on top of the cake represent the loyal apostles, while Judas, who betrayed Jesus, is omitted.

Traditionally, Simnel cake was made by girls or young women as a gift for their mothers on Mothering Sunday, which falls on the fourth Sunday of Lent.

Some people also toast or grill slices of Simnel cake and serve them warm, accompanied by a dollop of clotted cream or custard.

Good Friday

Hot Cross Buns: Sweet buns made with raisins or currants and marked with a cross on top, traditionally eaten on Good Friday.

Easter

Colomba di Pasqua: An Italian Easter dove-shaped cake, similar to panettone.

Feast of Our Lady of Fatima (May 13th)

Fatima Cake: The Fatima Cake is a traditional Portuguese cake associated with the apparitions of Our Lady of Fatima. It is a sponge cake typically filled with layers of whipped cream and strawberries or other fruits.

Feast of St. Rita of Cascia (May 22nd)

Roseto Cake: In Italy, particularly in Cascia, a town associated with St. Rita, a special cake called “Roseto Cake” is prepared. It is a sponge cake flavoured with rose water and often decorated with rose petals.

St. John the Baptist's Day (June 24th)

Midsummer Berry Cake: In Sweden, a traditional cake called “Midsommartårta” is often made with layers of sponge cake, whipped cream, and fresh berries to celebrate the summer solstice and St. John the Baptist.

Feast of the Assumption (August 15th)

Herbed Bread: In some regions, bread baked with herbs is prepared to celebrate the Assumption of Mary.

Tarta de Santiago: This almond cake from the region of Galicia in Spain is often associated with the Feast of the Assumption of Mary. It is traditionally dusted with powdered sugar and decorated with the cross of St. James.

Feast of St. Rose of Lima (August 23rd)

Torta de Rosas: In Peru, a cake called “Torta de Rosas” is often made to honor St. Rose of Lima. It is a layered cake filled with dulce de leche or whipped cream and decorated with rose-shaped icing or edible flowers.

Feast of the Nativity of Mary (September 8th)

Mariazellertorte: This cake originates from the Mariazell region in Austria and is often enjoyed on the Feast of the Nativity of Mary. It is a layered cake with a chocolate and almond base, filled with apricot jam or compote, and covered with a chocolate glaze.

St Martin, (November 11th)

Roast goose is traditionally associated with St. Martin’s Day, which is celebrated on November 11th. The connection between St. Martin and roast goose has its roots in a popular legend surrounding the saint. According to the legend, St. Martin of Tours, a Roman soldier who later became a bishop, was known for his humility and generosity. One winter’s day, as St. Martin was travelling through a town, he came across a beggar who was shivering with cold. In an act of compassion, St. Martin took his sword and cut his own cloak in half, giving one part to the beggar to keep him warm.

The legend further goes on to say that after this act of charity, St. Martin wanted to avoid being made bishop and decided to hide in a goose pen. However, the honking of the geese exposed his location, and he was eventually found and appointed as bishop. To commemorate this event, roast goose became a traditional dish served on St. Martin’s Day.

St. Martin’s Croissant: In Germany and other European countries, a special croissant-shaped pastry called “Martinshörnchen” or “St. Martin’s Croissant”

All Saints' Day (November 1st)

Soul Cakes: These are small, round cakes traditionally made in Britain and Ireland. They were traditionally given out on All Souls’ Day as offerings to the souls of the deceased and to children who went door-to-door in a manner similar to modern-day trick-or-treating.

St Nicholas (December 6th)

In the Netherlands, Speculaas biscuits shaped in a traditional wooden Speculaas mould (speculaasplank) in the form of Sinterklaas, or St. Nicholas. The biscuits are left by Dutch children for Sinterklaas when he visits on St. Nicholas Day Eve. Speculaas are eaten all the year round though!

Feast of the Immaculate Conception (December 8th)

Roscón de la Virgen: In Spain, a sweet bread called “Roscón de la Virgen” or “Rosca de la Inmaculada” is often enjoyed on the Feast of the Immaculate Conception. It is typically ring-shaped and may be filled with cream or adorned with candied fruits.

St. Lucy's Day (December 13th)

Lussekatter: saffron-flavoured buns are traditionally shaped like an “S” and are associated with the feast day of St. Lucy, celebrated in Scandinavian countries.

Feast of Our Lady of Guadalupe (December 12th)

Tamales: Traditional Mexican corn masa dough filled with various ingredients, wrapped in corn husks, and steamed.

Concha de Guadalupe: In Mexican cuisine, a sweet bread known as “Concha” is commonly associated with the Feast of Our Lady of Guadalupe. These round buns have a sugary topping that is scored to resemble a seashell pattern.

Christmas Day (December 25th)

While there may not be specific religious symbolism associated with every Christmas food, some traditional Christmas foods do hold religious significance. Here are a few examples:

Christmas Pudding: Ingredients like spices and dried fruits symbolises the gifts brought by the Magi.
Gingerbread: Gingerbread cookies and houses are often decorated with religious symbols such as crosses or Nativity scenes, representing the story of Jesus’ birth. Here is one you can make yourself http://blog.elainessweetlife.com/2014/11/gingerbread-nativity-tutorial.html
Mince Pies: In the past, mince pies were made with 13 ingredients, representing Jesus and his 12 disciples. The addition of spices was meant to symbolise the gifts brought by the Magi.
Christmas Cake: The tradition of decorating a Christmas cake with a Nativity scene or a cross can be seen as a religious symbol, reminding Christians of the birth of Jesus and his sacrifice.

Recipes

Links

A blog that has taken a culinary twist on celebrating the Catholic calendar

https://catholiccuisine.blogspot.com