Saint Barnabas, the Nearly Forgotten Apostile

Today the Catholic Church celebrates the memory of Saint Barnabas. Although considered an apostle father and missionary, he was not one of the original twelve chosen by the Lord, Jesus. Traditionally he is counted as one of the 72 disciples and among the most respected in the first century Church.

Saint Barnabas took to heart all that the Lord had taught. He was born to wealthy Jewish parents on the Greek-speaking island of Cyprus around the same time as Christ’s own birth. His parents sent him to study in Jerusalem. Later, when Christ’s public ministry began, Barnabas many have been among those who heard him preach in person. His decision to become a follower was demonstrated in the most radical of ways. After inheriting a large estate from his parents, Saint Barnabas sold his possessions, and handed over the proceeds entirely to the Church. It is said that Barnabas was one of the first to welcome Paul after his conversion. Together they spent a year in Antioch, building up the Church. Theirs was the first community to call themselves Christians.

Saint Barnabas together with Saint Paul answered God’s call to become the Apostles to the Gentiles. There are suggestions that Paul and Barnabas became consecrated as bishops together. As it was with many of the earliest followers of Christ, Barnabas had a cousin who also followed our Lord. His name was John Mark. John Mark later composed the most concise account of Christ’s life, the Gospel according to Saint Mark.

Although the exact date, place and circumstances surrounding his death cannot be historically verified, tradition holds that Saint Barnabas was martyred at Salamis, Cyprus. Today there is a beautiful church dedicated to this nearly forgotten Apostle.

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Today is also National German’s Chocolate Cake Day. Since tradition holds that a true German’s Chocolate Cake be layered with Coconut Frosting, and my guys are NOT fans of Coconut, there was no point in baking a cake that no one would eat. Hubby generally isn’t a fan of cream filled pies either, with the exception of a French Silk Pie. Since Chocolate is Chocolate, I thought today would be the perfect day to serve up a lusciously silky French Silk. Don’t let the butters, creams, eggs and chocolates fool you. Everybody knows on a Church Feast Day there is no such thing as calories.

Silky French Silk Pie
Crust
1 frozen Pie Shell, baked (9-inch deep dish works best)

Bake piecrust according to package directions. Let crust cool completely before filling.

Silk Filling
8 oz Semi-sweet Chocolate
4 Eggs
1-1/2 cups Powdered Sugar
1 cup Butter
1-1/2 cups Heavy Cream
1-1/2 teaspoons Vanilla Extract
2 tablespoons Coca powder
1/2 cup Powdered Sugar

Chop chocolate; melt in a microwave safe bowl until smooth. Heat in 20-second intervals, stirring chocolate between melts. Set aside and allow to cool completely.

Bring water to a simmer in a double boiler or pan fitted with a heat-proof bowl on top. Make sure water does not touch the bottom of the bowl.

Beat eggs with 1-1/2 cups powdered sugar in the top of the double boiler; whisking constantly until thick, about 10 minutes. Take care that heat does not cause the eggs to scramble. The eggs are to be warmed, not cooked into the powdered sugar. Remove egg mix and allow to cool.

Once everything has cooled, pour melted chocolate into the egg mixture. Beat to blend. Cover and chill well in the refrigerator for 1 hour.

While the chocolate-egg mixture is cooling, beat 1 softened butter until light and fluffy. Add the cooled chocolate-egg mixture into the butter, mix to combine and set aside.

In a clean bowl, whip heavy cream and vanilla until stiff peaks form. Add remaining half-cup powdered sugar and 3 tablespoons coca powder slowly into the cream mixture while whipping continuously.

Gently fold whipped cream into the chocolate butter mixture. Spoon into the chilled pie crust. Smooth the top and place in the refrigerator for at least an hour or two to full set.

Topping
1-1/2 cups Heavy Cream
3 tablespoons Powdered Sugar
1/2 teaspoon Vanilla Extract
Chocolate garnish

Beat heavy cream on high speed until stiff peaks for. Add powdered sugar 1/2-tablespoon at a time while continuously whipped. Add vanilla, whip one last time.

Pipe top with whipped cream. Garnish with chocolate shavings, curls or mini chips just before serving.

Whatever you do, do not let your husband think the entire pie is his!

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Alleluia, alleluia.
Let your light shine before others
That they may see your good deeds and glorify your heavenly Father.
Alleluia, alleluia.