Special recipes for the Lenten season
Regina Murphy - The Emporia Gazette
Wednesday, March 10, 2010
The Christian ecumenical season right now is called Lent. This is a period of time that starts Ash Wednesday and leads into Easter during which Christians focus on the sacrifice of Jesus Christ.
Being raised in an evangelical, proselytzing faith, where every day was supposed to have equal weight and setting aside special days was discouraged, I have always been fascinated with different faiths like Catholicism, Buddhism and so forth. Each year during Lent, I choose to deny myself something, in part because it’s good for me, and in part I have a little “Catholic envy.”
Now, giving up carbonated beverages (2009), or chocolate (2008) is pretty trivial. Still, it was a task I set myself, and I accomplished it and learned from it. Neither Coca-Cola nor Ghiradelli went bankrupt so I believe I did no harm.
In the Catholic faith, however, the whole church (more than 1 billion people worldwide) engages in a specific measure of sacrifice on the same day of the week for the same period of time.
Why?
Enter the Rev. Rich Warsnak, priest at Sacred Heart Catholic Church.
“We give up something during Lent as a way to place particular stress on our need for God,” he said. “Each person is to make a daily, personal sacrifice, and then on Friday — the day of the week that Christ was crucified — as a church we abstain from eating meat.”
“So, why fish?” I asked, noting that Catholics traditionally eat fish on Fridays during Lent.
“Not eating meat is just a form of communal sacrifice, something that’s inconvenient for most people to give up,” he replied. “It’s not particularly about the tale of the loaves and fishes, but to have one thing that we all do together. Through this period we grow in our reliance on God due in part to our personal sacrifice.”
Father Rich went on to explain how, in the early days of Christianity, the idea was not “pro-fish” so much as “anti-meat.” Meat like mammals and birds was a luxury. Giving up meat really was a sacrifice.
Today, it’s not quite so applicable (giving up the cell phone for a day would probably be more of a sacrifice), but the communal sharing of fish or no meat at all is something that binds together the faithful.
I asked Father Rich what he does for meals during Lent.
“Lent gives me the opportunity to go back to some comfort foods — mac and cheese, grilled cheese, tuna fish. I just keep it simple. These things remind me of my youth, and simpler times, and it fits in with the character of the season.
“It’s very visible, but it’s not the main point of what we do. We need to grow in our personal relationship with Christ.”
In Matthew 6:16-18, it says, “When you fast, do not look somber as the hypocrites do, for they disfigure their faces to show men they are fasting. I tell you the truth, they have received their reward in full. But when you fast, oil your head and wash your face, so that it will not be obvious to men that you are fasting, but only to your Father, who is unseen; and your Father, who sees what is done in secret, will reward you.” (New International Version)
Therefore, I guess your Lenten recipes shouldn’t be extravagant (poached salmon in a dill sauce with Russian caviar toast points). Maybe offering up your boredom with tuna salad is a way of observing the season. If your family can’t get past griping about tuna salad to the true meaning of the season, however, then add this salmon salad to your Lenten repertoire. It’s not extravagant, but it is good.
The Harrell sisters provided this recipe. It has been in their family since their great-grandmother, Sudie Tyler of Mankato, Kan., first whipped it up, and has been passed down six generations to their own grandchildren. The Harrell sisters are, of course, Marianne Dixon and Judy Price of Emporia.
SALMON SALAD
3-5 hard boiled eggs
1 can (16 oz.) salmon
1/2 cup apple cider vinegar
1-1/2 Tbsp. butter
1 Tbsp. pickle relish
Chopped onion (optional)
Separate the hard-boiled eggs into yolks and whites. If necessary, clean and debone the canned salmon.
Bring vinegar and butter to a boil and remove from heat. Mash the egg yolks into this to make a dressing. Roughly chop the egg whites and combine in a bowl with salmon, relish and onion. Pour dressing on top and mix well. Cover and chill overnight before serving.
As you can see, this recipe is much like a standard tuna fish. The vinegar may be strong for some, so you can try half vinegar, half water. Judy and Marianne say that you can find small cans of deboned salmon in some stores, and if you choose to use those, then you need three.
VVV
Back when I was in Memphis, there was a church downtown that did a Friday lunch concert series. I want to say it was called “Bach’s Lunch,” because of the quick and easy nature of the food and the focus on J.S. Bach’s music, but I may not remeber that correctly. I checked the Internet, and Calvary Episcopal Church is still at it, serving Lenten lunches while patrons enjoy a speaker’s series. You can see it all at www.calvarymemphis.org.
The reason I tell you this, is that was probably the first time I knowingly ate aspic. It was a delicious, thick, tomato aspic and I went back every Friday during Lent to enjoy the music and this new salad. It didn’t take long to add this to my weekly menu, but I let it fall by the wayside some years back. This is a good time to revive the tradition.
Aspic is easy, tasty, varied and — if you make individual molds — a very impressive display piece on the plate. I might be pushing the extravagant envelope here.
GAZPACHO ASPIC
1 envelope unflavored gelatin
1 Tbsp. sugar
1/4 tsp. salt
1 vegetable bouillon cube
1 1/4 cups water, divided
3 Tbsp. lemon juice
1/4 tsp. hot sauce
1 can (14.5 oz.) diced Italian-style tomatoes
1/2 cup finely chopped celery
1/4 cup finely chopped green bell pepper
2 Tbsp. sliced green onions
Lettuce leaves
Mayonnaise (optional)
Combine the first four ingredients and 1/4 cup water in a small saucepan; let stand one minute. Cook over low heat, stirring until gelatin and bouillon cube dissolve. Remove from heat.
Stir in remaining one cup of water, lemon juice and hot sauce; chill until mixture is the consistency of an unbeaten egg white.
Stir in tomatoes and next three ingredients; spoon into six lightly oiled half-cup molds. I used to use a paper towel to wipe the mold with vegetable oil, but now I use non-stick spray. Chill until firm.
Unmold onto a lettuce-lined plate and serve with a dollop of mayonnaise (or sour cream, yogurt, cottage cheese) on top.
TOMATO AND SHRIMP ASPIC
3 Tbsp. unflavored gelatin
6 cups cold water, divided
1/2 lb. shrimp, shelled & deveined
1 (6 oz.) can tomato paste
2 1/2 Tbsp. horseradish
1/2 Tbsp. salt
1/4 tsp. white pepper
1 medium avocado
1 tsp. lemon juice
Sprinkle gelatin over one cup of cold water and allow it to absorb the water for about 20 minutes. Put the remaining water on to boil. When it reaches a full rolling boil, add the shrimp just long enough to cook them (approximately three minutes). Remove the shrimp and turn the water down to simmer. Stir in the tomato paste, horseradish, salt, pepper and the dissolved gelatin. Remove the pan from heat.
Peel the avocado and slice it into wedges. Coat with lemon juice to prevent it from turning brown.
Lightly oil a mold, bowl, pan, or whatever you choose and pour in just enough of the aspic mixture to cover the bottom. Arrange the shrimp and avocado slices in any pattern you like and refrigerate the mold. Also refrigerate the remainder of the aspic mixture.
When the molded aspic is set, and the remainder well-cooled, very gently pour the rest of the aspic into the mold and return to the refrigerator to finish setting up. To unmold, dip the bottom of the pan in hot water, run a thin knife around the edge, cover the top with a plate and — with great confidence — invert on a serving dish. Decorate with additional avocado slices and serve.
Not too fancy for Lent, I hope. If you think so, then save it for Easter.
VVV
I’m in the market for some kid-friendly recipes. Do you have one you would like to share? Send it in to murphysmenu@yahoo.com or 517 Merchant St. Let’s get cooking!