The seminarians are on their way home to their own (Arch)Dioceses to begin their summer plan, including pastoral work in parishes, studying foreign languages, and hopefully spending some time relaxing.  A few of our seminarians made their way to the beach before they get ordained transitional deacons.

                                                          Left: Joe Upton (Providence); Right: John Reutemann (Washington)

While it was still a bit too cold to get into the water, there was definitely opportunity to see the summer sites.

They noticed that everywhere they looked signs of Christ assured them of His Providential care. He is the only One who can truly give us the summer days and true recreation, i.e., “re-creation” to our weary souls.   On the boardwalk they saw Him on T-Shirt decals,

along sidewalks in Berlin Maryland,

and even in the sand!

As families plan their summer vacations, be sure to plan some summer SON time, by making time for Church and saying Grace Before Meals!

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Mushrooms Stuffed with Honey Sausages

INGREDIENTS

Olive oil

Mushrooms

Sausage

Honey

Blue Cheese

Fresh Spinach

INSTRUCTIONS

Add olive oil to Pan.  Cut stems off large mushrooms and place cap-up in the pan.  Carmelize  for a few minutes.  Remove casing from sausage. Form meat into mini meatballs  and cook in a second pan.  Add ½ cup water and allow meat to cook in the steam.  Add a few tablespoons of honey and blue cheese to the pan.  Fill mushrooms with meatballs and pour honey sauce over top.  Add Spinach to the pan and sauté for a few minutes. Plate spinach on place mushrooms around it in a circle.

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It begins with making pastry puffs as you normally would. Use the recipe below to make the dough. Click here for a simple recipe for the chocolate cream sauce. Both of these recipes come from various recipes online.

CREAM PUFF PASTRY

1 cup water

3 oz. butter, cut in pieces

1 cup flour, sifted

4 large eggs

1/8 tsp. nutmeg

Preheat oven to 425 degrees. Bring water and butter to boil. Turn down heat. Add flour and spice at the same time and beat vigorously for 2 or 3 minutes. The dough will form into a mass. Add eggs one at a time and blend until smooth. Spoon onto baking sheet 2 inches apart, using small amounts to make hors d’oeuvre shells and larger amounts for dessert shells. Bake 20 minutes for larger pastries and less for smaller ones. They will double in size. When baked, remove and pierce side to let out steam. When cold, fill shells with a French cream for dessert.

Be sure to leave some extra dough to create the neck and head of the swans. Simply, roll out some of the dough into about the length of a toothpick, but the thickness of breadstick. Make one end a little thicker, and bring the other end to a point. This will serve as the head and beak for the swan. Next, bend the dough, so it looks like a swan’s neck and head. Then, bake with the rest of the dough.

Once the pastry puff is cooked and cooled, cut in half so the base of the pastry and the top of the pastry remain intact. Cut the top part of the pastry in half. This serves as the wings. Add a lining of sweet cream frosting, and assemble the halved top of the pastry in a way that makes “wings” for the swan. Add the swan pastry neck and head by inserting it into the cream. Keep in the refrigerator to cool and settle the wings in the cream. These desserts may take a bit longer to make, but they bring a special quality to end a wonderful meal!

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This past weekend, we said goodbye to several transitional deacons who went back to their home (Arch)Dioceses to be ordained priests.  

But, why are some of these deacons wearing shirts and ties like pre-theology students or Mormon Elders?  Sign up for the free weekly email blasts to find out why?  In this week’s email blasts learn how these men said goodbye to their alma mater, what they ate for their “last supper” here at the Mount, and what can we learn from these men who are giving their entire lives to the Church.

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