While the canonical books of the New Testament never mention the mother of the Virgin Mary, traditions about her family, childhood, education and eventual betrothal to Joseph developed very early in the history of the church. Of course Mary had a mother. She was the maternal grandmother of our Lord.
While Saint Anne’s story is not found in scripture, we know of her through other writings and oral tradition. It’s not clear if Saint Anne was a part of Christ’s childhood, but I get the feeling she wasn’t. After all, Mary’s mother was not a young woman when she gave birth to her only child. So grateful were Mary’s parents to be blessed with a child, that they handed her over to the temple to serve the Lord when she was only three years old. This must have been a painful thing to do, yet Saint Anne trusted in the Lord. This trust was instilled in Mary. Saint Anne is the Patron Saint of Grandparents. Grandparents are an important part of life. For they are parents first, and their influence on their children is reflected in the lives of their grandchildren. From generation to generation, since the beginning of time, our relationships form us, mold who we are and who we become. Families matter.
Celebrating the Feast of Saint Anne, our Heavenly Grandmother, reminds us that we are not alone. We have a family here on earth, and a family in heaven. Draw strength from these wells of unconditional love. Have a blessed day!
Feast for Saint Anne, Our Heavenly Lola
To Start
Cilantro Tomato Bruschetta
Main Entrée
Grilled Chipotle Pork Tenderloin
Roasted Jalapeno Spanish Rice
Refried Black Beans
Dessert
Tres Leche Cake with Fresh Fruit and Whipped Cream Frosting
Cilantro Tomato Bruschetta
1 loaf French Bread
3 small Tomatoes
1/4 cup Red Onion
1/4 cup fresh Cilantro Leaves
1/2 cup Olive Oil, divided
1 tablespoon Balsamic Vinegar
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 cup Monterey Jack Cheese, shredded
Heat oven to 325-degrees.
Slice bread into 1-inch thick slices, set aside. Seed tomatoes, dice and set aside. Finely chop onion, set aside. Coarsely chop cilantro leaves, set aside.
Place bread slices on ungreased baking sheets; brush with 1/4 cup oil. Bake until golden brown, about 10 minutes.
In a small bowl, whisk together vinegar and remaining 1/4 cup of olive oil. Stir in tomatoes, onion, and cilantro. Season with salt and pepper.
To serve, spoon scant 1 tablespoon tomato mixture onto each slice of bread. Top with cheese and serve.
Grilled Chipotle Pork Tenderloin
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
3 tablespoons Chipotle Chili Powder
1/2 teaspoon Cayenne Powder
1 teaspoon Salt
4 tablespoons Brown Sugar
2 (1-lb) Pork Tenderloin
8 medium Flour Tortillas
Heat grill for medium-high heat.
In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, cayenne powder, salt, and brown sugar. Shake bag to blend spices. Pour out on a large paper plate. Roll tenderloins in the spice mixture to coat evenly. Place seasoned tenderloins in the bag that was used to mix the spices. Seal and refrigerate for 15 minutes.
Lightly oil grill grate. Arrange tenderloins on the grate and cook for 20 minutes, turning meat every 5 minutes for even cooking.
Transfer meat to a serving platter. Tent and let rest for 10 minutes before slicing.
While the pork rests, warm tortillas for serving.
Roasted Jalapeño Spanish Rice
1 large Jalapeño Pepper
1/2 Yellow Onion
1-1/2 cup Long Grain White Rice
1 tablespoon Olive Oil
1 can chopped Mexican-Style Tomatoes with Chili Peppers
4 cups Chicken Stock
1 tablespoon Cumin (or to taste)
Kosher Salt to taste
White Pepper to taste
Place Jalapeno Pepper in a dry cast iron skillet over medium heat. Roast pepper, turning as needed, until skin has blistered. Remove from skillet, cool slightly. Stem pepper, dice and set aside.
While the pepper roasts, dice onion. Once the skillet is empty, quickly roast diced onions until just beginning to brown. Remove from heat and set aside.
Heat olive oil in a saucepan over medium-heat. Add rice, brown slightly.
Add diced tomatoes with juices, onions, Jalapeño peppers, chicken stock, season to taste with salt and pepper. Stir well to distribute the peppers. Bring pot to a rolling boil.
Reduce heat to low and simmer, uncovered, until liquid has evaporated and rice is soft, about 30 minutes. Stir as needed to prevent the rice on the bottom from browning.
Transfer rice to a large bowl to serve.
Refried Black Beans
2 cans Whole Black Beans (Bush’s is good)
2 tablespoons Ground Cumin
1 tablespoon Cayenne Pepper
1 tablespoon Bacon Drippings
Jalapeno Pepper for garnish
Queso Fresco
Drain most of the liquid from the black beans and empty cans into a blender. Season with cumin and cayenne pepper. Blend on puree setting until most of the beans are smashed. Some lumps are a good thing for a little texture. Taste and adjust seasoning as needed.
Melt bacon drippings in a skillet. Stir in seasoned beans. Fry over medium heat until bubbly.
Place beans in a serving dish. Slice jalapeno pepper into rounds. Garnish beans with jalapeno and some Queso Fresco crumbled over the top.
Tres Leche Cake With Fruit Garnish and Whipped Cream Frosting
Tres Leches Cake
1 box French Vanilla Cake Mix
1 cup Milk, divided
1/2 cup Water
3 Eggs
1/3 cup Vegetable Oil
1 can Sweetened Condense Milk
3/4 cup Heavy Cream
Heat oven to 325. Lightly grease and flour 2 (8-inch) cake pans. Set aside.
In the bowl of a stand mixer, mix eggs with vegetable oil until frothy. Add 1/2 cup milk and the water. Once blended, add cake mix. Mix on medium-low speed for about 30 seconds. Increase to medium-high speed, continue to mix for 2 minutes.
Divide batter between the pans. Place in the oven to bake for about 23 minutes or until a cake tester inserted into the center of the cake comes out clean.
While the cake bakes, in large bowl mix together remaining 1/2 cup milk, condense milk, and heavy cream.
Pull cakes from the oven and pierce all over with a fork while still warm . Divide liquid mixture over the tops of cake. Let cakes absorb the three mils while they cool in the pan. Once cooled, place cakes in the refrigerator for at least 4 hours or overnight.
Garnish
1 large basket Strawberries
3 Kiwis
While the cake chills in the refrigerator, prepare the fruit for the garnish. Clean and slice the strawberries, set aside. Peel and slice the kiwis, set aside. Let fruit chill until ready to assemble cake.
Whipped Cream Frosting
4 cups Heavy Cream
1 cup Powdered Sugar
1 tablespoon Vanilla
Place the bowl of a stand mixer and whip attachment in the freezer for at least 15 minutes to chill. Pour heavy cream into the chilled bowl. Add powdered sugar and vanilla. Whisk by hand to blend. Place on the stand mixture, whisk on medium-low speed for about 3 minutes. Gradually increase speed and whip until a spreadable consistency is reached.
Remove cakes from the pans. Trim dome from the bottom later of cake. Place cake, cut side down, on a cake plate. Arrange some fruit on top, then frost with a thin layer of whipped cream frosting, followed by more fruit. Place second layer of cake, dome side up, over the first layer. Generously frost cake. Decorate as desired with remaining sliced fruit. Chill for 30 minutes before serving.
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