The Miracle of Fatima began on May 13, 1917 in Fatima, a city 110 miles north of Lisbon, Portugal. Our Lady let her presence be known to three young children during six visitations from the first appearance in May, and ending on October 13, 1917. Her final appearance is known as The Miracle of the Spinning Sun.
The events in 1917 would put three young children on the path to sainthood and forever change the once ordinary village of Fatima to a site of pilgrimage for millions. With her first appearance, the lady dressed in white, and shining brighter than the sun, promised to come to the children on the 13th of each month for six months. As word spread, people began to gather in the hopes they too would see the apparition. By September 13, 1917, it is estimated that nearly 30.000 people were present. The Lady in White let the children know that at her final appearance, she would perform a miracle so that all may believe.
It is estimated that the crowd of believers and nonbelievers alike that gathered on October 13, 1917 had swelled to over 70,000. The rains that had plagued the day ceased at about two in the afternoon. The sun emerged from behind clouds. It then began to spin and tremble for nearly 10 minutes. The strange phenomena included odd colors. Onlookers from as far away as 25 miles are said to have reported seeing the Miracle of the Spinning Sun. Yet not everyone saw the miracle. Those that did never wavered in their belief that they had been a part of the miracle. As for the Lady, only the children saw her.
Some believe the people had stared at the sun for too long, causing an illusion in the sky. Others believe it was mass hysteria that caused so many to experience the miracle. Fatima is a matter of faith. Those that believe in miracles, those that believe Mother Mary continues to let her presence known, to offer guidance in a way only a Mother can, accept Fatima as true. Those that don’t may never come to believe. Faith is something that exists in our hearts and not in our minds.
Fatima Feast
Port Wine Sangria
Spinning Sun Fruit Platter
Butterflied Chicken Breast with Lemons
Portuguese Roast Potatoes with Tomatoes
Roasted Pepper-Cured Chorizo Salad
Bolo de Maçã (Apple Cake)
Port Wine Sangria
1/2 lb Strawberries
1 Orange
1/2 cup Port Wine
1-1/2 tablespoons Lemonchello
2 tablespoons Brown Sugar
1 bottle Rose Wine
12 oz Clear Soda such as 7-Up or Sprite
Fresh Mint Leaves, garnish
Slice strawberries and orange, place in a pitcher Add Port Wine, Lemonchello and brown sugar. Stir gently until sugar dissolves. Let it rest for at least 30 minutes to draw the fruit flavors into the wine.
Meanwhile, chill Rose Wine and soda.
Place the fruit-port preparation in a serving pitcher. Add the cold rose wine, soda and the mint leaves. Stir gently before serving.
Spinning Sun Fruit Platter
1 cup Red Grapes or as needed
1 cup Blueberries or as needed
1 1/2 cups Green Grapes or as needed
1 1/2 cups fresh Pineapple or as needed
8 Mandarin Oranges or as needed
2 pints Strawberries or as needed
Note: Select a large round platter. If you do not own one, they can be found at most party supply stores for a reasonable price. The size of your platter will determine the amount of fruit needed.
Beginning in the center, pile some red grapes. Surround the red grapes with a ring of blueberries, followed by circle of green grapes.
Cut some fresh pineapple chunks into smaller pieces. (Or cut your own from a whole fresh pineapple). Arrange the pineapple around the green grapes for the next circle.
Peel the mandarin oranges and break into segments. Arrange the oranges around the pineapples.
Rinse and slice the strawberries. Arrange the bright red berries as the last ring of fruit. These are the points of light – spinning sun beams if you will.
Once your have assembled the rings, you can go back and add more fruits to the circles.
Cover platter and chill until ready to serve.
Butterflied Chicken Breast with Lemons
4 Chicken Breast, split
Fresh Rosemary to taste
3 Lemons, divided
Olive Oil to taste
Dried Oregano Leaves to taste
Sea Salt to taste
White Pepper to taste
4 tablespoons Plain Breadcrumbs
4 tablespoons Yellow Cornmeal
Parsley for garnish
Butterfly chicken breasts, divide each in breast two and set aside. Mince fresh rosemary, set aside.
In a bowl, squeeze the juice of the 2 lemons. Add a tablespoon of olive oil, the oregano, minced rosemary and a pinch of salt and white pepper. Whisk to blend.
Lay chicken breasts into a glass casserole dish. Pour marinade over the chicken, turn to coat evenly. Cover with plastic wrap and refrigerate for 1 hour.
Heat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Spray with cooking spray and set aside.
In a pie tin or shallow dish, mix breadcrumbs with cornmeal.
Drain breast from the marinade. Drag each breast in the crumb mixture, coat well.
Place the chicken on the prepared baking sheet, sprinkle with a little oregano, rosemary, salt, pepper. Cut remaining lemon in half. squeeze over chicken. Cut squeezed lemon into slices and scatter over the top of the chicken.
Bake in the heated oven for about 25 minutes or until cooked through.
Arrange chicken on a serving platter with lemon and parsley for garnish.
Portuguese Roast Potatoes with Tomatoes
2 lbs small New Potatoes
8 oz small Cherry Tomatoes
6 Garlic Cloves
3 tablespoons Olive Oil
2 Bay Leaves
1/4 cup White Wine
Sea Salt to taste
Fresh Black Pepper to taste
3 tablespoons Butter
3 tablespoons fresh Parsley
Heat the oven to 350-degrees. Cut the potatoes in half or thirds depending upon size. Divide tomatoes, cut half of the tomatoes in half and set aside. Peel and crush garlic, set aside.
In a large bowl, combine potatoes, the cut tomatoes, garlic, bay leaves, olive oil and white wine. Season well with salt and pepper.
Spread potato mixture out into a even layer on a large rimmed baking sheet. Set aside.
Cut butter into small cubes. Distribute the butter evenly over the potatoes and cover the pan with foil. Bake for 1 hour or until the potatoes are almost tender.
Increase the oven temperature to 425-degrees. Remove the foil. Stir in the remaining whole tomatoes. Roast mixture, uncovered for about 30 minutes or until the potatoes are tender and golden and the tomatoes are blistered.
Mince parsley. Remove potatoes from the oven. Remove and discard the bay leaves. Stir the parsley into the potatoes.
Transfer potatoes to a serving platter. Drizzle with pan drippings. Serve immediately.
Roasted Pepper-Cured Chorizo Salad
15 oz can Chickpeas
1 medium Red Bell Pepper
5 oz cured Spanish Chorizo
3 tablespoons Olive Oil
2 tablespoons White Wine Vinegar
1/2 teaspoon Garlic Salt
10 oz bag Ready-To-Eat Romaine Lettuce
1/2 cup Grape Tomatoes
Pour chickpeas into a strainer. Rinse well, set aside to let drain.
Cut bell pepper in half; remove seeds. Place halves, skin sides up, on foil-lined broiler pan. Broil 3 to 4 inches from heat about 5 minutes or until skin blackens. Place in plastic bag; let stand 10 minutes to steam. Peel skin from pepper.
Meanwhile, line microwavable plate with paper towels. Dice chorizo, spread diced pieces on plate; cover loosely with paper towel. Microwave on High 2 minutes to remove excess fat.
Cut roasted pepper into thin bite-size strips.
In small bowl, beat oil, vinegar and garlic salt with wire whisk until well blended, set aside.
In large bowl, toss lettuce, roasted pepper, chorizo, tomatoes and chickpeas. Drizzle with oil-and-vinegar dressing and toss just before serving.
Bolo de Maçã (Apple Cake)
7 large Apples
1 tablespoon Lemon Juice
6 Eggs, seperated
1 cup Sugar
3/4 cup Butter
1 Lemon, juice and zest
1/2 cup Milk
2-1/2 cups Flour
Heat oven to 350 degrees. Prepare a 9-inch round springform pan with removable bottom with a coating of butter and flour. Shake out excess flour, set pan aside.
Peel the apples, core to remove seeds, then cut apples into small pieces.
Aromatize the apple with lemon juice to prevent discoloration.
Separate egg yolks from whites, yolks set aside.Beat whites until soft peaks form, set aside.
Cream butter with sugar. Add zest and juice from lemon. Beat in egg yolks one at a time, mix well.
Add the milk and flour, then fold in the beaten egg whites. Mix well.
Add half of the apples pieces to the batter. Pour the batter into the prepared cake pan.
Add the remaining chopped apples on top and sprinkle with sugar.
Bake for about 45 minutes. Let cake cool on a rack for 15 minutes. Run a thin knife around edge, remove springform. Let cake cool to room temperature before serving.
Welcome to Rosemarie's Kitchen 