Holy Saturday’s Easter Vigil

As a Christian, today is a day of sorrow and of joy. Joy in the belief that Christ is the Risen Lord. Sorry for having caused Him pain and suffering. The reason that Catholic Churches have the Crucifix displayed above the alter rather than an empty cross is to remind us of the price of sin.

I once had a good friend who was Jewish. He complained often of the guilt a Jewish mother could place on her son. I said sometimes we need a little guilt to make us better people. Jews had their mother, Christians had Christ. Take this as intended, with humor and love.

The Events of Holy Saturday
Jesus’ body rested in the tomb on Holy Saturday; it was a rich man’s tomb, fulfilling the prophecy of Isaiah 53:9 And he made his grave with the wicked, and with the rich in his death; because he had done no violence, neither was any deceit in his mouth.

“The women who had come with Jesus from Galilee followed Joseph and saw the tomb and how his body was laid in it. Then they went home and prepared spices and perfumes. But they rested on the Sabbath in obedience to the commandment.” – Luke 23:55-56

Holy Saturday is a vigil. We wait in joyful hope of the coming of the Lord. This was the day He went down into the netherworld in order to bring back up with Him into heaven those who had died before His coming. The gates of Heaven had been closed by the sin of Adam. The gates were opened by the sacrificial Lamb and the forgiveness of sin from the beginning of time.

On this day we wait. The Vigil Brunch should be simple. One of my favorite late morning meals is biscuits, sausage and scrambled eggs with plenty of hot coffee. I’ve taken that, and given it a spicy twist. Hope you enjoy.

Easter Vigil Brunch
Jalapeno Bacon Scone Biscuits
Chorizo Sausage Patties
Awesome Scrambled Eggs with Chive Garnish
Mexican Pressed Cinnamon Coffee

Jalapeno Bacon Scone Biscuits
2 small Jalapeno Peppers
4 slices Smoked Bacon
2-3/4 cups Flour
2 tablespoons Baking Powder
2 tablespoon packed Dark Brown Sugar
1 teaspoon Kosher Salt
8 tablespoons Butter, frozen
1 cup (4 oz) grated Pepper Jack Cheese
1/4 teaspoon Smoked Paprika
1/4 teaspoon black pepper
1 cup Sour Cream
1 large Egg, beaten
1 Jalapeno Pepper for garnish

Stem the peppers, split open to remove seeds. (If you like the heat, keeps some or all of the seeds). Finely chop the peppers and set aside.

Stack bacon together, cut into long strips, then dice. Scatter bacon in a skillet over medium heat, cook until crisp, stirring frequently.

Remove from skillet with a slotted spoon, drain on paper towels. Retain the bacon drippings for another use.

In a large bowl combine the flour, baking powdered, brown sugar and salt. Whisk to combine well.

Remove butter from the freezer, cut into small cubes. Quickly cut the ice-cold butter into the flour mixture. Stir in the cheese, paprika and pepper.

Cover the scone dough and place in the freezer for 15 minutes.

While the dough is chilling, heat the oven to 400 degrees with a rack on the upper-middle level.

Line a large baking sheet with parchment paper; set aside.

Remove the scone dough from the freezer. Gently fold in the sour cream, bacon and diced jalapeno peppers. The dough should be soft, feel sticky and appear shaggy.

Flour a work surface well. Lightly flour hands, gather the dough into a ball and place on the floured work area.

Pat the dough out into a large rectangle about an inch thick, taking care not to overwork the dough.

Flour a round biscuit cutter, then cut out 12 scones, reshaping the dough as needed.

Place the biscuit scones on the prepared baking sheet, leaving just a small space between them.

Light bean the egg, brush tops of the scones with a little of the egg.

Place in the heated oven, bake for about 18 minutes or until tops are golden brown.

Serve hot from the oven or held warm. If desired, slice another pepper to garnish to tops.

Chorizo Sausage Patties
1-1/2 lbs Ground Pork
1/2 lb Ground Chorizo Sausage
1/2 teaspoon Chili Powder
1/2 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
2 tablespoons Vegetable Oil

In a mixing bowl, work together the ground pork and ground chorizo. Season with chili powdered; salt and pepper. Work seasoning evenly through the meat without over-working it.

Divide the sausage mixture into 12 equal portions, then roll each into a ball. Flatten into patties about 1/2-inch thick.

Heat a cast iron skillet over medium heat for about 5 minutes. Add 1 tablespoon of oil and let heat until shimmering. Cook 6 of the sausage patties about 5 minutes per side, until nicely browned and cooked through. Remove sausage from skillet, place on a paper-towel lined plate and hold in a warm oven.

Repeat with remaining tablespoon of oil and sausage patties. Keep sausage warm until ready to serve.

Awesome Scrambled Eggs
8 Eggs
1/3 cup milk
1/4 teaspoon Kosher Salt
1/8 teaspoon White Pepper
1/2 tablespoon Vegetable Oil
1/2 tablespoon Butter
Chives for garnish

In a medium bowl, beat the eggs, water, salt and pepper with a fork or wire whisk until well mixed.

In a 10-inch skillet, heat the oil and butter over medium heat just until it begins to sizzle and look hot.

Pour egg mixture into skillet. The egg mixture will become firm at the bottom and side very quickly. When this happens, gently lift the cooked portions around the edge with a turner so that the thin, uncooked portion can flow to the bottom. Avoid constant stirring because the eggs will become dry and rubbery rather than light and fluffy.

Cook 3 to 4 minutes or until eggs are thickened throughout but still moist and creamy. Serve immediately, garnished with chives if desired.

Mexican Pressed Cinnamon Coffee
6 cups Boiling Water
3/4 cup ground Dark Roast Coffee
2 tablespoons Ground Mexican Cinnamon
1/2 teaspoon Mexican Vanilla
3 tablespoons Brown Sugar

Bring water to a boil in a kettle or tea pot.

In the bottom of the French Press, place ground coffee and ground cinnamon. Stir with a wooden spoon to blend. Add Vanilla Extract.

Pour boiling water into the press. Stir with the wooden spoon. Place the plunger over the press. Press down just a little, to just below the pour spout. Let seep for 4 minutes, then press plunger all the way down.

Pour coffee into cups, sweeten with brown sugar and serve.

If lighter coffee is desired, add a little half-and-half.

Note: When pouring from the pot into the cups, I use a small wire-mesh filter to catch any grounds that may have managed to escape. Better to be safe than sorry.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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