Palm Sunday’s Feast of Gabriel

First lets get the Feast of Saint Gabriel out of the way. Prior to Vatican II and it’s many simplified changes in the traditional observances of the faith, three of the most predominant Archangels – Gabriel; Raphael and Michael each had their own feast day.

While Vatican II did not do away with celebrations to recognize the importance of Angels, and in particular Archangels, they did make things more streamlined. Vatican II did not change Catholic Faith. Our faith was established by Christ, and has been handed down beginning with Saint Peter, the rock, through a continual line of Popes. Faith and dogma cannot be changed. Customs and observances are another matter.

Just as fasting on particular days once meant NOTHING was consumed to the current guideline of one to three meals consumed on a day of fasting that together do not equal a full meal. Some can eat one small meal and be fine, others need to consume foods several times during the day to remain healthy. God never wanted to endanger our health when making sacrifices. The sacrifices of fasting and Lenten Fridays are tools used to teach the importants of dedication and commitment. It is one thing to declair ourselves to be followers of Christ, it is another to sell all that we own. That need to act has not changed. Just as combining the feasts of the Archangels into a single Feast Day does not diminish their importance in salvation. Vatican II also does not forbid acknowledging as individuals feast days and customs of the past. We are free to do so, while the Church does not impose a requirement. Often priests and traditional Catholics (those of the Latin rite) continue to observe customs that are not Universal in practice. Since this is an individual choice, I find that the more reminders we have, the more action required, the closer we grow in our relationship with God. It is why, although not Latin Catholics, Hubby and I choose a stricter observance of fasting, of abstinence on all Fridays throughout the year and at the very least an acknowledgement of Feasts as they once were.

Had Vatican II not done away with the Feast of The Archangel Gabriel, it would have been trumped today by the celebration of Palm Sunday. Whenever two feast days occur on the same day, such as this, feasts celebrating Christ take precedence. That should go without saying, don’t you think?

Palm Sunday – the day Our Lord entered the city of Jerusalem hailed as the Savior, the Most High, The Christ. And yet these same people who lay palms before Him and sang joyful to Him would in a matter of days turn against Him. This speaks to human nature, and to the influence of mob-mentality. While that sounds like a terrible thing, and it is, God knew it was necessary in order to complete the prophecies of old and obtain our salvation. That alone is reason enough to celebrate, and to give thanks to God.

Palm Sunday’s Feast of Gabriel
Antipasto Salad Skewers

Italian Roast chicken
Lemon Angle Hair Pasta
Air-Fryer Asparagus

Hearts of Palm Salad

Lemon Cream Ricotta Crostata

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Antipasto Salad Skewers
2 (7 oz) containers fresh Mozzarella Balls
2 (4 oz) Prosciutto, thin sliced
1/2 lb. Genoa Salami, sliced thin
1 (12 oz) jar Marinated Bell Peppers or Roasted Red Peppers
6 oz Deli Cured Green Olives
1 bag of leafy Spring Green Salad
Cocktail Skewers as needed

Lay out all you ingredients on a cutting board.

Alternate the ingredients onto the skewers on any pattern you like, adding lettuce leaves after every few ingredients.

Drizzle with balsamic vinaigrette or serve with dressing for dipping on the side.

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Italian Roast Chicken
4-1/2 lb Roasting Chicken
1/2 large Red Onion
1/4 cup Fresh Rosemary
Kosher Salt to taste
Black Pepper to taste
Olive Oil as needed
2 Lemons
1 sprig Fresh Rosemary

Heat oven to 450 degrees. Rinse chicken, remove giblets (if any) and pat dry. Peel onion, cut in half, then into large slivers and set aside. Mince fresh rosemary, set aside.

Season chicken with salt and pepper to taste. Stuff the cavity with the onion. Brush with oil and sprinkle with rosemary. Place chicken in a 9-inch by 13-inch baking dish or roasting pan.

Roast chicken in the heated oven for 30 minutes. Without opened the oven door, reduce heat to 400 degrees for about 2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.

Remove from oven, tent to keep warm and let rest for 10 minutes. When ready to serve, Cut 1 lemon in half, the other into quarters. Squeeze lemon juice over chicken skin, carve the bird and arrange on a serving platter. Garnish the plate with rosemary and remaining lemon quarters.

Lemon Angel Hair Pasta
8 oz Angel Hair Pasta
2 Garlic Cloves, minced
1 Lemon, zested and juiced
3 tablespoons Parsley, minced
1 tablespoon Olive Oil
1 tablespoon Butter
Salt to taste
White Pepper to taste

Bring a large pot of salted water to a full boil. Cook pasta according to package directions; about 3 minutes. Reserve 1/4 cup of pasta water, drain pasta and place in a large serving dish.

While the water comes to a boil, mince garlic, set aside. Zest lemon, cut lemon in half and set aside. Mince parsley, set aside.

When ready, pour reserved pasta water of the cooked pasta, toss. Add garlic, lemon zest and parsley. Juice lemon directly over the pasta. Add olive oil and butter, toss again. Season with salt and pepper. Serve pasta warm or at room temperature and enjoy.

Air-Fryer Asparagus
1 lb Asparagus, trimmed
Salt to taste
Black Pepper to taste
Cooking Spray
1 tablespoon Lemon Juice

Rinse asparagus, trim wooded ends, leaving spears about 8-inches long. Season asparagus with salt and pepper, set aside.

Spray basket of air-fryer with cooking spray, heat basket at 400-degrees for about 5 minutes. Pause fryer, remove basket. Spread asparagus out in the basket, drizzle with lemon juice.

Return to air-fryer and fry for about 6 minutes. Pause, remove basket, check for doneness. Shake basket, let cook another minute or 2 until tender with bits of char for that smoky pan-charred flavor.

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Hearts of Palm Salad
4 slices Bacon, diced
2 Hearts of Romaine Lettuce
1 pint Grape Tomatoes
1/2 Red Onion
1 (14 oz) can Whole Hearts of Palm
Fresh Black Pepper to taste

Cut bacon strips into smaller pieces. Fry in a skillet over medium heat until nice and crisp. Remove from the skillet with a slotted spoon, place on paper towels to drain.

Rinse lettuce, tear into smaller pieces. Spin dry, place in a salad bowl. Cut tomatoes in half, scatter over the lettuce. Cut red onion in half. Reserve half for another purpose, peel remaining half. Cut rings from the widest part of the onion, set aside as a garnish. Slice remaining onion into slivers. Scatter over the lettuce.

Drain Hearts of Palm. Cut into bite-size pieces. Scatter over the salad. Add bacon, toss salad to blend. Place reserved onion rings on top, season generously with fresh black pepper.

Serve chilled with favorite vinaigrette dressing.

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Lemon Cream Ricotta Crostata
Pastry Cream
5 large Egg Yolks
1 Lemon Peel
2-1/4 cups Milk
1/2 cup + 2 tablespoons Sugar
1 teaspoon Vanilla
4 tablespoons Flour, sifted
1 cup Whole Milk Ricotta Cheese

Separate eggs; retain yolks, reserve whites for another use. Set aside.

Wash the lemon. With a paring knife gently peel the lemon (like an apple) removing only the yellow part of the peel and not any of the bitter pitch beneath. Place peel in a medium saucepan. Add milk, bring to a light boil. Keep warm.

In the bowl of a stand mixer, beat egg yolks and sugar until well combined. Add vanilla, mix again. Sift flour over the egg mixture, blend.

Remove the lemon-milk from heat. With the mixer on low, slowly add about a cup of the hot milk to the egg mixture to temper the egg yolks. Continue to add milk once eggs are tempered; doing so slowly with the mixer running.

Transfer the mixture back to the saucepan. With the heat on low; gently cook the mixture for several minutes until it thickens to a pudding like consistency. Transfer pastry cream to a bowl; press plastic wrap directly over the pudding to prevent a skin from forming. Refrigerate while the crust is prepared.

Crust
11 tablespoons unsalted Butter
1 large Egg Yolk
1 Lemon, zested
1 large Egg
2/3 cup Sugar
2-1/2 cups flour
2 tablespoons Baking Powder
1/4 teaspoon Salt
Milk if needed, about 1-1/2 tablespoons

Note: Set out butter at room temperature for several hours before using.

Heat oven to 350-degrees. Grease a 12-inch round baking pan with butter, then dust with flour and set aside.

Separate 1 egg, retaining yolk and reserving the white for another purpose. Zest lemon, set zest aside.

In the bowl of a stand mixer, cream softened butter with sugar for a few minutes. Add the whole egg, followed by the egg yolk. Mix well. Slowly add flour to the mixture. It will first appear dry and crumbly but should together well.

Add the lemon zest and baking powder. If the dough appears very dry, add milk a half-tablespoon at a time.

Invert crust on a lightly floured surface; work dough until it comes together to form a tight round ball. Cut about a third of the dough from the ball and set aside for the lattice finish. Press remaining dough into the prepared pan. Cover the bottom and sides of the pan. Dock the crust with a fork about 15 times to prevent any air bubbles from forming while the crust bakes.

Assembly:
Once the pastry cream is cooled; remove and discard the lemon peel. Fold ricotta cheese gently into the cream. Spread pastry cream evenly over the curst. Set aside.

Roll out remaining dough and cut 10 equal strips of dough about a half-inch wide. Lay dough strips out on top of the pastry cream to create a lattice top crust.

Place Crostata in the heated oven; bake for about 45 minutes, until firm and the lattice on top is a beautiful golden brown. Cool completely. Invert onto a cutting board, then again onto a serving dish. Dust with powdered sugar just before serving.

Original Recipe: ISDA

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At the name of Jesus every knee should bend, of those in heaven and on earth and under the earth, and every tongue confess that Jesus Christ is Lord, to the glory of God the Father.