Our Lady of Beauraing, or the Virgin of the Golden Heart, tells us of an event that took place in Beauraing, Belgium in the winter of 1932 involving five children. The children range in ages of between 9 and 15 at the time.
The Lady first appeared on the evening of November 29. Four of the children were walking up to a school run by the Sisters of Christian Doctrine to meet up with the fifth child. They were to walk home together. As the children approached the school, one of them, eleven-year-old Albert, pointed out to the others a lady dressed in a long white robe. She appeared to walk on air near the school. The other children agreed that they could see her. Over the next several weeks, the five children saw the lady appear thirty-two more times, with the final apparition on January 3, 1933.
Like appearances in other parts of the world before this, the people did not accept the story of the children. They were laughed at and taunted. Their parents tried to silence them, fearful of what others might think. Yet the children continued to insist that the Lady was real, and that she spoke with them. It took 10 years of intense investigation before the Church accepted the appearances of Mary to be true, and the healing claims of mind, body and soul to indeed be miracles. Today there is a chapel on the grounds where Mary once stood, and it is a site of pilgrimage for the faithful.
Today is also the first Tuesday after Thanksgiving. We’ve been through Black Friday, Small Business Saturday and Cyber Monday. It’s been a shop till you drop whirlwind searching out the best possible deals for our bucks. Today is about reminding us of those in need. Giving Tuesday was created in the hopes that families, businesses, community centers and other organizations around the world can come together for one common purpose – to give generously to the least among us. The creators of Day of Giving wanted to push back against Black Friday and Cyber Monday. They hope to harness the power of social media to help those in need not just today be every day. I cannot think of anything more uplifting than helping others. No matter how small the gesture, if each of us gives a little, the outcome is great.
Finally, on the Foodie Front, today is National Lemon Cream Pie Day. Lemon desserts have been around since the Middle Ages, although noting like the desserts we enjoy today. One of my favorite Lemon Pie desserts has to be the Lemon Supreme. There is something magical about the tartness of the lemons and the smoothness of cream cheese that gives your mouth such satisfaction. Topped with whipped cream and we are talking Lemon Pie Heaven.
Lemon Supreme Pie
Deep Dish Pie Crust
1 cup Butter, cold
2-1/2 cups Flour
1/2 teaspoon Salt
1/3 cup Ice Water, or as needed
Cut butter into small pieces. Spread out on a plate, cover and chill well.
Combine flour, salt and cold butter, a few pieces at a time, to create a crumbly mixture. Gradually add ice water, tossing with a fork, until dough holds together when pressed. Shape dough into a disk; wrap in plastic. Refrigerate dough for at least 1 hour, or overnight.
On a lightly floured surface, roll pie dough out to a about a 1/8-inch thick 12-inch disk. Transfer to a 9-inch deep pie tin. Trim edge to about a half-inch beyond rim of the tin; flute edge. Refrigerate for 30 minutes.
Heat oven to 425-degrees.
Line crust with double-thick foil. Fill crust with pie weights, dried beans or uncooked rice.
Bake on the lower oven rack until edges are golden brown, about 20 minutes. Remove from oven, remove weights and foil; bake another 4 minutes or so longer, until bottom is golden. Let crust cool completely before filling.
2 teaspoons Lemon Zest
1-1/4 cups Sugar, divided
6 tablespoons Cornstarch
1/2 teaspoon Salt
1-1/4 cups Water
2 tablespoons Butter
4 drops Yellow Food Coloring, or as desired
1/2 cup Lemon Juice
Zest lemon, set zest aside.
In a small sauce pan, combine ¾ cup of sugar, cornstarch and salt. Stir in water, continue to stir until smooth. Bring to a boil over medium-high heat; Once boiling, reduce heat and add remaining ½ cup of sugar. Cook, stirring constantly, until thickened, about 2 minutes.
Remove from heat. Stir in butter, lemon zest and desired food coloring. Gently stir in lemon juice. Allow lemon filling to cool to room temperature, about an hour.
Cream Cheese Layer
3/4 cup Powdered Sugar, sifted
11 oz Cream Cheese, softened
1-1/2 cups Cool Whip
1 tablespoon Lemon Juice
Sift powdered sugar into a mixing bowl. With an electric mixer, beat cream cheese into the powdered sugar until smooth. Fold in cool whip and lemon juice.
To assemble: Spread cream cheese layer over the pie shell. Smooth top. Spoon lemon layer over cream cheese layer. Smooth top. Cover with plastic wrap.
Whipped Cream Finishing Touch
1-1/2 cups Heavy Cream
2 tablespoons Sugar or to taste
1 Lemon, zested
Chill the bowl and whisk of a stand mixer in the freezer for 20 minutes.
Whip heavy cream with sugar in the chilled bowl until stiff peaks form.
When ready to serve; remove pie from the refrigerator. Dollop the top of the pie with whipped cream. If desired, zest lemon over the whipped cream.
Slice; serve and enjoy.
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