Our Feast of the Archangels

Today the Church honors the Holy Archangels. While the Church acknowledges that there are seven Archangels, only three are mentioned by name in Scripture; Gabriel, Michael and Raphael. Of the three, only Michael is specifically called an Archangel.

So why do we believe there to be seven Archangels and not just the three mentioned by name? Seven Archangels is supported in Scripture.

I am Raphael, one of the seven angels who stain in the glorious presence of the Lord, ready to serve Him
Tobin 12:15

Then I saw the seven angels who stand before God, and they were given seven trumpets.
Revelations 8:2

Catholic teaching tells us that there are nine choirs of Angels and that those nine are broken into three groups. Beyond this, very little has been revealed as to the organization of these mysterious beings.

Seraphim (highest)
Cherubim
Throne
s

Dominions
Virtues
Powers

Principalities
Archangels
Angels (lowest)

The higher the angel’s choirs, the more closely they serve God. The lower the angel’s choirs, the more they are directly involved in human contact. The Archangels are seen as the highest of God’s Messenger Angels, given the most important of missions with God’s people.

Of the seven Archangels, Michael is regarded as the highest ranking. He is mentioned most in Scripture, both Old and New Testament. Michael is most known for doing battle against Lucifer, casting him and the other fallen angels out of heaven. Michael is the champion of God’s people, the protector of the Church. He is also regarded as the angel who brings the souls of men to their judgment before God.

Gabriel is mentioned is mentioned the most in Scripture after Michael. He is found in Old Testament and New. Gabriel is most known for his messenger role. He is the angel of the Annunciation, and appeared to Zachariah with news of John the Baptist. He is also believed to be the angel who warned Joseph to take the baby Jesus to Egypt. Some even believe it was Gabriel who comforted Christ in the Garden of Gethsemane. Gabriel is known as the herald angel, the angel of mercy and consolation.

Raphael is only mentioned once in scripture. He is shown to be a companion, protector and healer. He is also believed to be the angel who stirred the water in the pool of Bethesda in Jerusalem, giving it its healing properties.

Today we give thanks for the Archangels and celebrate their relationship with us and with God.

Feast of Archangels
Herb Butter Chicken and Asparagus
Tomato Basil Angel Hair Pasta
Warm Bread

Espresso-Chocolate Trifle Desserts


Herb Butter Chicken and Asparagus
6 Garlic Cloves
1 tablespoon freshly Oregano
1 teaspoon fresh Rosemary
1 teaspoon fresh Thyme
1 lb Asparagus
5 bone-in Chicken Thighs
Kosher Salt to taste
Fresh Black Pepper to taste
1/2 teaspoon Paprika
3 tablespoons butter, divided
1/4 cup White Wine
Fresh Lemon, sliced

Peel and mince garlic, set aside. Chop Oregano, Rosemary and Thyme, set aside. Snap woody ends from asparagus, set trimmed spears aside.

Pat dry thighs with paper towels. Season both sides with with salt, pepper, and paprika. Set seasoned chicken aside.

Melt 2 tablespoons butter in a large skillet over medium heat. Add garlic, oregano, rosemary, and thyme and quickly stir until fragrant, about 30 seconds or so.

Lay chicken thighs skin side down in the skillet and cook for 5 minutes to brown. Flip thighs over; continue to cook another 6 minutes, or until cooked through. If chicken browns too quickly, adjust the heat to cook through without burning.

Remove the chicken thighs from the skillet; place on a plate, cover to keep warm.

Melt the remaining tablespoon of butter in the empty skillet. Once the butter has melted, swirl the pan and add asparagus. Season with salt and pepper. Sauté asparagus for about 5 minutes or until tender. Deglaze with white wine; give it a quick stir to coat the asparagus. Continue to cook for 1 minute more to reduce the sauce.

Push asparagus to one size of the pan. Return chicken thighs to the other side of the pan and let simmer for a few minutes.

Slice lemon into rounds, garnish pan with lemon and serve.

Tomato Basil Angel Hair Pasta
1/2 White Onion
2 Garlic Cloves
1/4 cup fresh Basil
3 tablespoons Olive Oil, divided
1/4 teaspoon Crushed Red Pepper Flakes
1 (14.5 oz) can Fire-roasted Diced Tomatoes, undrained
Kosher Salt to taste
8 oz Angel Hair Pasta
1/2 cup shredded Parmesan Cheese

Bring a large pot of salted water to a boil. As the water heats, cut onion in half from root to tip. Reserve half for another use, peel remaining half and finely dice. Set aside. Peel and finely mince garlic, set aside. Chop basil leaves, set aside.

Heat 2 tablespoons olive oil over medium heat. Add onions and red pepper flakes; cook 5 minutes, stirring frequently, until onions are tender. Add canned tomatoes with juices, garlic and salt to taste. Bring to a boil; reduce heat and simmer uncovered for 3 minutes, stirring occasionally.

Meanwhile, cook angle hair pasta in the boiling water for 3 minutes. Drain pasta, reserving 1/2 cup pasta water. Place pasta in a serving bowl.

Pour tomato mixture over pasta; toss gently to coat. Sprinkle with basil, Parmesan cheese and remaining tablespoon of olive oil. Toss to blend. Add pasta water, 1 tablespoon at a time, until a thin sauce is created. Serve warm and enjoy.


For our dessert, we are celebrating both National Coffee Day and National Moca Day with an Espresso laced Chocolate sensation. Enjoy!

Espresso-Chocolate Trifle Desserts
Moca Chocolate Mousse
3 (4-oz) bars Semi-sweet Chocolate, chopped
2 tablespoons Espresso
3 cups Heavy Cream

Chop chocolate, place in a medium saucepan. Add cream and espresso. Cook over medium-low heat until chocolate is melted and mixture is smooth.

Pour into a heatproof bowl; cover and refrigerate until mixture is very cold, at least 8 hours.

When ready to assemble trifle, pour mousse mixture into the bowl of a heavy-duty stand mixer fitted with the whisk attachment; beat at medium-high speed until stiff peaks form. Set aside.

White Chocolate Truffle
2 (4-oz) bars White Chocolate, chopped
2-1/2 cups Heavy Cream, divided
2 tablespoons Butter

Chop white chocolate, place in a small saucepan. Add butter and 1/2 cup of the heavy cream to the pan. Cook over low heat, stirring frequently, until white chocolate is melted and mixture is smooth. Remove from heat. Let stand until cooled to room temperature.

In the bowl of the stand mixer fitted with a whisk, whip remaining 2 cups cream at medium speed until stiff peaks form. With a soft spatula, gently fold in cooled white chocolate mixture into the whipped cream. Transfer to a bowl, cover, and refrigerate for at least 4 hours or up to 2 days.

Espresso Chocolate Cake
1/2 cup Butter
1-1/2 cups Flour
1-1/2 cups Sugar
3/4 cup unsweetened Cocoa Powder
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1 cup hot brewed Espresso
1/2 cup Milk
2 large Eggs
1 Egg Yolk
White Chocolate Curls, garnish

Heat oven to 350-degrees. Spray an 18-inch by 13-inch rimmed baking sheet with baking spray with flour.

Melt butter, let cool.

In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.

In a medium bowl, whisk together espresso, milk, an butter. Whisk in eggs one at a time, alternating between whole eggs and yolk, . Add espresso mixture to flour mixture, whisking until mixture is smooth.

Pour batter into prepared pan; bake in heated oven for about 16 minutes or until a cake tester inserted in the center comes out clean. Let cake cool in pan completely.

While the cake cools, finish the mousse.

To Assemble: Use a round cutter the same diameter as the individual trifle dishes, cut cake into round.

Place cake round into trifle dish, top with chocolate mousse, another cake round, white truffle, another cake round, the more chocolate mousse. Garnish with white chocolate curls, serve and enjoy.

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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