Ascension Thursday Picnic

I began working on this menu at the beginning of Holy Week. Why? I was looking ahead, beyond Easter to the next “big” event in the Church calendar. Ascension Thursday, for those who believe, is a pretty big deal. It is the day when the resurrected Christ rose to the heavens. All over the world, the Catholic faithful are called to Mass to honor this day. Unfortunately, in many dioceses in America, the mass is held on the following Sunday. I mean really, isn’t it enough that we attend on Christmas even when it falls in the middle of the week? (Sarcasm folks). Any way you count it, forty days from Easter Sunday will always be a Thursday.

A lot happened in the world this year during Holy Week. Most notable, Notre Dame in Paris was ravaged by fire. Yet out of the shock and sorrow felt on Reconciliation Monday came such beauty, such compassion and unity of people. Our Lady of Paris will be restored. People from all walks of life and all faiths (even those with no defined faith as we might understand it) joined together. The human spirit is an amazing thing. From a believer’s point of view, when God created man in His own image, it is the spirit of a human being and not the flesh that is the true image of God. It is what unites us all. And it is that spirit that we recognize in each other.

There are a number of traditional ways to observe Ascension Thursday. The most obvious is to attend religious services dedicated to this Holy Day. In some parts of the world, gardens are blessed. I think that sounds like a lovely idea. In other parts of the world, people have a picnic. I loved that idea as well. In the past, for us it meant attending mass. No more. Just mass. Not to make light of worship, but sometimes it feels spiritually empty and rehearsed.

This year, we are having a picnic supper in our garden. I’ve picked a Chicken Salad Sandwich for two reasons. The first is that I happen to like Chicken Salad. Also, as it turns out eating something with wings is an old tradition. The pasta salad is a connection to the garden, to the earth and to our blessings in life. Besides, the pasta salad goes nicely with the Chicken Salad Sandwich. While there’s no recipe, we are also going to enjoy clusters of grapes. These “first fruits” represent Christ. If you aren’t comfortable with that comparison, have grapes because they taste good and when well chilled will pop in your mouth. For the final offering, there is no getting around the connection of Ascending on Clouds Jello Cups and the Ascension itself.

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Apple Chicken Salad Sandwich
3 Chicken Breasts, boneless
1 Lemon
6 sprigs dill
2 cups Chicken Broth
1 Green Apple
1/2 Red Onion
2 Celery Stalks
2/3 cup Mayonnaise
1/4 cup Dijon Mustard
2 tablespoons Red Wine Vinegar
Kosher Salt to taste
Freshly ground black pepper
1 loaf French or Italian Bread
Butter Lettuce, for serving
1 tablespoon dill, chopped

In a large pot, arrange the chicken in a single layer. Slice lemon into 6 slices. Place lemon slices and dill sprigs on chicken and pour broth over it, covering by at least an inch.

Bring broth to a boil, then reduce heat and simmer until cooked through, 10 minutes.
While the breasts are cooking, core and dice the apple, set aside. Finely chop the onion and celery, set aside.

Let chicken rest 10 minutes, then slice into 1″ pieces.

In a large bowl, combine chicken, apple, onion, and celery.

In a medium bowl, whisk together mayonnaise, Dijon, and vinegar and season with salt and pepper.

Pour dressing over chicken mixture and toss.

Split bread. Line bottom with butter lettuce leaves. Fill with chicken mixture. Garnish with chopped dill.

Place top section of bread on the sandwich. Carefully wrap in butcher paper. Secure with toothpicks or cocktail skewers. Cut into four sandwiches. Wrap each sandwich in plastic to keep moist until ready to serve.

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Pasta Spinach Salad in Mason Jars
2 cups dry Corkscrew Pasta
8 ounces fresh mozzarella
8 cups baby spinach
8 tablespoons Balsamic Salad Dressing (see note)
1 pint Grape Tomatoes
4 quart size mason jar salads

Note: This is a balsamic based salad dressing such as Newman’s Own and not straight Balsamic Vinegar.

Bring a pot of water to a boil. Cook pasta al dente according to package directions.

While the pasta is cooking, cube the Mozzarella into bite-size pieces and set aside. Tear any larger spinach into bite-size pieces. Toss with smaller leaves and set aside.

When the pasta is cooked, drain and rinse under cold water to cool. Shake off any excess moisture.

Divide ingredients evenly in mason jars starting with dressing, then tomatoes, mozzarella, pasta, and ending with spinach. Place lid on jar and close tight.

Shake jar to coat dressing. The salad can be eaten directly from the jars or tossed in individual bowls to eat.

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Ascending on Clouds Jello Jars
2 small boxes of blue Jello
2 cups boiling water
2 to 3 cups ice cubes
1 cup whipping cream
4 Mason Jars with lids

Dissolve the Jello powder in 2 cups of boiling water.

Add the ice cubes and stir until the Jello starts to firm up and can hold its shape. (Refrigerate for about 20 minutes if needed)

Whip the whipping cream until it forms stiff peaks.

Cover the bottom of the jar with blue jello.

Add two spoonfuls of whipped cream on the edges and shape it into a cloud.

Add another layer of jello to just cover the clouds.

Repeat until you run out of jello.

Refrigerate for 2 to 4 hours before serving.

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Embrace every day
Let the sun wake you gently with a smile

Let the stars be your jewels at night
Every breath of life can bring great joy

It’s up to you to recognize the blessings of being.