What a weekend!  It started with a presentation for a group at Mary Mount University, followed up by a mini-retreat for the wives of Permanent Deacons in the Archdiocese of Baltimore with a final stop in New York City for a presentation, preaching, cooking demo and book signing.  Needless to say, it was a running kinda’ weekend!  All in all, it was also a lot of fun. 

New York’s parish, St. Paul the Apostle was the site for the NY trip. The event seemed to go quite well – especially with the cooking demo of different fruit glaze and sauce that I prepared.  What a great parish and community! 

I felt like mission was accomplished when (1) a man came to me with tears in his eyes to say thanks for encouraging him to spend time with his family – something that was close to his heart ever since his mother passed away (2) when a woman asked me to bottle these sauces and (3) when a young boy said the glaze was so good that he drank it!

So, for those who wanted to learn how to make the EASTER VERSION of the simple fruit glaze (i.e., not the sugar, lemon, mint glaze that can be found in the Recipes for Family Life Book) here it is:

Creamy Lemon Mint Fruit Topping

Ingredients: 1 stick of butter, 1/4 -1/2 cup of white flour (Hecker flour – the family company of the founder of the Paulist Fathers, Rev. Fr. Hecker), 1 teaspoon of lemon zest, the juice of one lemon, 2 tablespoons of fresh mint leaves finely minced, 1 cup of evaporated milk, 2 cups of sweetened condensed milk.

Instructions: melt butter in a saucepan.  Remove from heat and add four, mint and lemon zest and stir together to create a rich roux.  Add the evaporated milk and whisk thoroughly to avoid lumps.  Return to heat, low.  Add the condensed milk and continue to stir until creamy, thick and warm.  Add to the fruit (strawberries and blue berries work best) and serve the fruit slightly warmed by the cream! 

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