Today we celebrate Benedictine saints. As Cistercians we include
our saints as well, the famous ones like St Bernard and the many unknown holy monks and nuns who have lived their monastic life in fidelity and love. At Lauds (Morning Praise) this morning,
we read the following proclamation from the Rule of St Benedict:
As we progress in this way of life and in faith, we shall run on
These nuts are simply wonderful. Sweet and spicy. They will be a welcome addition to any holiday buffet. This recipe was developed especially for Honeycooks by Bob, a friend of the monastery and
a retired caterer.
1.c Original creamed honey
¼ c sugar
1 tsp ground chipolte chiles (or powder)
2 c pecan halves
course kosher salt
• In a heavy frying pan, bring honey sugar & chipolte to a boil (med-high), stirring until sugar dissolves.
This is a modification of a recipe found on the packaging of a pack of butter from Organic Valley. We use Monastery Creamed Honey instead of maple syrup and our own home grown herbs. Although the
original recipe uses this glaze only for beets, I think it would be a nice glaze on winter squashes as well.
Now that it's Autumn, it's time to start cooking again at the monastery. Sr Veronique always produces wonderful preserves and applesauce. A great way to use Cinnamon Creamed Honey is as a topping on hot tart applesauce. Just put a dollop of honey on top and let it melt into the applesauce.