Sunday, September 4, 2016

Feast of a Modern Saint

Today at 4AM (MST) Mother Teresa of Calcutta was canonized a saint.  What a witness of Christ's great love for us! Mother Teresa helped helped the poor and the dying of the streets of India.  She is originally from Albania near Greece.  I thought I would make of Feast in remembrance of her.  This main dish is from India and the dessert is Greek (one of my dear husband's favorite Greek desserts). St Mother Teresa, Pray for Us!

Chicken Tikka Masala
adapted from:

28 oz canned crushed tomatoes
1 small onion, minced
1 T minced fresh garlic
1 T minced fresh ginger
2 T garam masala
1 T brown sugar
1/2 t cumin
1/2 t coriander
2 lbs boneless skinless chicken thighs

Combine all ingredients in a greased crockpot.  Cook on LOW for 8hours.  Serve over steamed basmati rice with Greek yogurt/sour cream and cilantro.

adapted from:

4 cups whole milk
1/2 cup semolina flour
3/4 cup sugar
2/3 cup unsalted butter
4 eggs, whisked well
1/2 t vanilla
1 t rum
1/2 pound phyllo sheets
2/3 cup butter, melted (this is additonal)
2 cups water
1 cup sugar
juice from 1/2 lemon
zest from lemon
1 cinnamon stick

Preheat oven to 375.  In a large sauce pan, heat milk until warmed and simmering.  Remove from heat and stir in sugar and flour. Quickly and slowly incorporated vanilla, eggs and rum.   Grease a 9x13 pan with butter. Place one phyllo sheet in the bottom with edges out of pan. Butter. Place another sheet on top. Butter. Repeat....another 8times. Pour custard on top of phyllo sheets. Fold the over hanging sheets over top custard.  Top with remaining phyllo with butter in between layers. Sprinkle top layer with water. Bake for 1 hour.  While custard pie is baking make the syrup. In a sauce pan combine water, sugar, lemon juice and zest and cinnamon stick.  Heat until sugar is dissolved over low heat about 10minutes.  Cool.  Remove cinnamon stick.  Once the custard pie comes out of the oven slowly pour syrup over whole pie. Refridgerate until serving time (and if there are any leftovers).

No comments:

Post a Comment