Welcome the First Ember Days of Pentecost

Coming up with recipes to share day after day ain’t easy. Thank God for my compulsive nature and that I have 196 cookbooks in my collection thus far. The oldest is from 1899; the most recent was a gift from Kiddo for Mother’s Day.

Some of the older cookbooks leave me baffled. Bake in a quick oven. A salt spoonful of this or that. And things like pulverized sugar – it took me a minute to realize that’s powdered sugar. Older cookbooks are an adventure all their own. I wish I could find the ingredients for some of the more frontier-type recipes such as deer; quail or wild turkey. I’d also like to make alligator stew sometime. Or fried ostrich eggs for breakfast. Is that strange? My son has a friend with ducks. I’m looking forward to a breakfast of duck eggs soon.

Some of the most amazing waffles or pancakes have come from recipes over 100 years old. There is a lot to say about the conveniences of box mixes, but then again it’s a trade-off. Since making waffles from scratch, and not from the recipes on the back of a Bisquick Box, my guys and I agree, there is no going back.

Another great source for recipes are my William-Sonoma cookbooks. They are a bit more fancy than those recipes found in my 1946 copy of Woman’s Companion. But they are also complete – as in the main course and the sides to complement that dish. I will admit, most of the recipes in the fancier books aren’t for my guys. When I made Shrimp Scampi and a salad for dinner recently, Hubby was not pleased. He’d much prefer a Midwestern Casserole of meat and potatoes, burgers, pizza or anything Mexican. So what does all this have to do with Ember Days of Pentecost?

Ember Days are old, old Catholic traditions, when we were far more connected to the earth and far more dependent on the seasons. While rooted in Roman practices, they were a way for the Church to reach the common man, and explain his relationship to God. Four times each year we are reminded to give thanks to God for the changing seasons. Ember Days of Pentecost are days of supper. While the Church once practiced fasting on Ember Days, since the church has left it up to individuals as to how and if Ember Days are to be acknowledged, I’d much rather celebrate. The entire meal for this first Ember Days of Pentecost were in one of my William-Sonoma cookbooks dedicated to the celebration of summer harvests. Seems appropriate enough. Life is far too short not to celebrate and give praise every chance we get.

Enjoy! Oh, and one more thing – the recipe ingredients are as they appear in my cookbook. However; since it’s just the three of us, six games hens served alongside six tomatoes seemed a bit much. Hence, I’ve made adjustments. Feel free to do the same.

Maple Syrup Mustard Glazed Game Hens
6 (1 lb) Game Hens
2 teaspoons Dry Mustard
1/4 teaspoon Cinnamon
2 tablespoons Cider Vinegar
2/3 cup Maple Syrup
3 tablespoons Dijon Mustard
2 tablespoons Soy Sauce
Salt to taste
White Pepper to taste
Olive Oil for brushing

Butterfly hens by removing the backbones; then flattening the breastbones. Set birds aside.

In a bowl, combine dry mustard, cinnamon and vinegar to create a paste. Add syrup, Dijon Mustard and soy sauce. Adjust seasoning – mixture should be spicy yet sweet. Spread half of the Syrup Mixture evenly over the birds, cover and let sit at room temperature for 1 hour.

Heat a broiler with cooking rack about 5 inches from the heat. Sprinkle birds with salt and pepper, brush with a little oil.

Broil hens flesh-side down for 5 or 6 minutes. Brush with glaze, continue to cook another 5 minutes longer. Turn hens over, flesh-side up. Brush with glaze, cook another 6 minutes. Brush one last time, and cook until chicken is cooked through, maybe 5 minutes longer. To serve, separate light from dark meat, arrange on a platter and serve.

Corn and Polenta Cakes
3 cups frozen Corn, thawed
Water for cooking corn
1-1/2 cups Polenta or Coarse Yellow Cornmeal
6 cups cold water or more as needed
Salt to taste
White Pepper to taste
Italian Herb Olive Oil as needed
2 tablespoons Italian Seasoning
Minces Chives as needed

Thaw corn under cold running water. Bring salted water to a boil in a pot. Add corn, cook for 2 minutes. Drain and rinse again under cold water. Dry corn very well on paper towels.

Combine the polenta or cornmeal and cold water in a large saucepan. Cook over low heat, stirring often, until thick and no longer grainy on the tongue, about 30 minutes. Add more water gradually if the polenta is thick but still grainy.

While the polenta cooks, oil a rimmed baking sheet and set aside.

Once the polenta has cooked, stir in the corn kernels. Season with salt and pepper; spread evenly on the prepared baking sheet to a thickness of about 3/4-inch. Cover with plastic wrap, refrigerated until firm.

To serve, cut polenta using cookie cutters or a sharp knife into circles, triangles or rectangle pieces. Heat oil in a frying pan to a depth of about a quarter-inch. Saute the polenta pieces in the hot oil until a pale gold on both sides, about 5 minutes total cooking time. Transfer to plates, sprinkle with chives and serve hot.

Note: This is the second time I’ve made Polenta. We are not fans. So this is the last time I’ll share a recipe for Polenta.

Honey-Baked Tomatoes with Crusty Bread Topping
1-1/2 cups Fresh Bread, crumbled into crumbs
1/2 cup Olive Oil, divided
1 teaspoon Salt, divided
1/2 teaspoon Black Pepper
6 tablespoons Honey
6 large, ripe Tomatoes

Heat oven to 350-degrees. Spread breadcrumbs on a rimmed baking sheet. Toss with 6 tablespoons Olive Oil, season with 1/2-teaspoon salt and the pepper. Bake breadcrumbs in the heated oven, stirring often, until golden and slightly crunchy but not hard, about 20 minutes. Set breadcrumbs aside, leave oven on.

In a small saucepan over very low heat, warm the honey with remaining 2 tablespoons of Olive Oil.

Cut off the stem0ends of the tomatoes. Place tomatoes in a rimmed baking dish covered with foil. Sprinkle with remaining 1/2-teaspoon salt. Brush the tops of each tomato with the warm honey. Top with some of the breadcrumbs, pressing into the tomatoes.

Bake in the heated oven until soft and lightly browned on top, about 15 minutes. Base with honey mixture several times while baking.

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 In no way can a man redeem himself,
or pay his own ransom to God;
Too high is the price to redeem one’s life