Show Notes for Thursday, 3/25/2021

Happy feast of the Annunciation! On today’s show, Matt Swaim and Anna Mitchell welcome Mike Aquilina to talk about the Annunciation from the perspective of St. Joseph. Other guests include Catherine Fishlock to help us learn how to chant the Stabat Mater, Dr. John Bergsma on his new book The Old Testament Roots of the Priesthood, Dr. Kevin Vost on what St. Thomas Aquinas had to say about praying for the dead, and Fr. Dave Pivonka from Franciscan University on what it was like to be in Iraq during the Holy Father’s recent historic visit. Plus news, weather, sports and a whole lot more...

Dr. Marcellino D'Ambrosio is online at dritaly.com.

Mike Aquilina is online at fathersofthechurch.com.

Catherine Fishlock is online at stgertrude.org.

Steve Ray is online at catholicconvert.com.

Rita Heikenfeld is online at abouteating.com.

Dr. John Bergsma, author of Jesus and the Old Testament Roots of the Priesthood

Dr. Kevin Vost is online at Drvost.com.

Fr. Dave Pivonka is online at Franciscan.edu.

Joe Heschmeyer is online at shamelesspopery.com.

Al Smith, editor of Cries of Jesus from the Cross

TL Putnam is online at Verbum.com/sonrise.

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An Annunciation Prayer

Lord Jesus Christ,
Eternal Word,
You became Incarnate as man
in the womb of the Blessed Virgin Mary.
You, through whom the universe was created,
began your earthly course,
in the womb of a humble and chaste Virgin.
At the annunciation of this miracle,
Mary responded in faith:
"let it be done to me
according to your word."
May we who are made new creatures
by your grace,
respond with such faith,
when you call us to your service. Amen.

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JOHN’S HAROSETH/CHAROSET

My webmaster, John, serves the Charoset and Marror on Matzoh. He calls the Charoset “Hillel sandwich”. John goes to taste on this dish and makes enough extra for his daughter, Alice’s lunch box for the week.

4 finely chopped apples (Granny Smith and Fuji are good)
1 cup chopped toasted walnuts
1/2 - 3/4 cup grape juice
1 tablespoon cinnamon
1-2 tablespoons packed light brown sugar
Mix all and let sit for several hours before serving.

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UNLEAVENED COMMUNION BREAD

Fun to make with the kids.

2 cups sifted all-purpose flour
1 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons ice cold milk or ice water

Sift flour and salt together. Cut in shortening until pieces are the size of small peas. Make a well in center and add 5 tablespoons of milk. Blend with fork. Add 1 to 2 more tablespoons of milk as needed to make a smooth dough, being careful not to over mix. Form into a ball, BLESS THE DOUGH, and divide in half. Shape each half into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes before rolling out as thin as you can, and cut into circles. Bake in preheated 375 degree oven until light golden, about 8-10 minutes or so.

Even easier: Use refrigerated pie dough.

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CHERRY HORSERADISH GLAZE

Put 1 cup cherry preserves mixed with 1/4 cup Dijon mustard and 2 tablespoons horseradish in saucepan and heat until hot. Can be microwaved.

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SR. MARY’S ZESTY CARROTS

A real winner in my Shaker cooking classes.

8 carrots, peeled and cut into thin strips or sliced into 1/4” coins
2 -3 tablespoons finely diced onion
2-3 tablespoons horseradish
1/2 cup mayonnaise or substitute
Sea salt and pepper to taste
1/4 cup water
1/2 cup Panko breadcrumbs
2 tablespoons butter, melted

Preheat oven to 375°F. Add carrots to boiling salted water, reduce heat and cook until tender, drain and place in a 6 by 10 inch baking dish. Mix onion, horseradish, mayonnaise, salt, pepper and water, pour over carrots. Mix bread crumbs and butter, sprinkle over carrot mixture.
Bake 15 to 20 minutes.

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HOT CROSS BUNS

Legend has it that if you make yeasted hot cross buns for Good Friday and hang one up in the kitchen, you’ll have success with anything you make with yeast all year ‘round.
Let the kids help! Granddaughter Eva loved making the cross decoration.
You can also simply use the icing as a glaze over the whole bun.

Ingredients:
1 pkg. (1/4 oz.) active dry yeast, regular or rapid rise
1 tablespoon plus 1/2 cup sugar, divided
1 cup warm milk (110° -115°)
1/4 cup softened butter
Couple dashes salt
1/2 to 1 cup raisins
1 large egg, room temperature
3-1/2 to 3-3/4 cups all-purpose flour
Instructions:
In mixer bowl, dissolve yeast and 1 tablespoon sugar in warm milk. Let stand for 5 minutes. It will foam up. Add butter, raisins, egg, salt and remaining sugar; beat until smooth.
On low speed, pour in enough flour to form soft dough - I used 3-1/2 cups. Turn onto very lightly floured surface (not too much flour or buns will be tough); knead until smooth like a baby’s bottom, about 5 minutes. I used the dough hook so avoided hand kneading and extra flour.
Place in sprayed bowl, turning once to coat top. Bless dough! Cover and let rise in warm place until doubled, 1 hour or more. Stick a finger in gently, if indentation remains, you’re good to go; if it springs back, it needs to raise more. Punch dough down. Divide into 12 portions. Shape into balls.
Place in sprayed or buttered 13x9 pan. Cover and let rise until doubled, about 45 minutes.
Bake in 375 degree oven 25-30 minutes or until golden. Mine were done at 25 minutes.

Icing
Whisk together:
2 cups confectioner’s sugar
1 tablespoon vanilla
Enough water to make an icing thick enough to form a cross.

Ice after buns cool. Some bakeries drizzle a thin glaze on top of the buns BEFORE adding the cross. You can do what you like.