Saturday, March 19, 2016

Happy Feast of Saint Joseph

By Sassy Cabot, of the Read ’Em and Eat cozy mystery series.

We are all very excited in Fort Myers Beach! Terrie Farley Moran’s short story “A Killing at the Beausoleil” has been nominated for an Agatha Award for Best Short Story. It tells all about the first day that Bridgy and I came to Fort Myers Beach and about the creepy body we found in our first rental apartment. I’m delighted to let you know you can read it right here.

Today March 19th is the Feast of St. Joseph. I am sure back in Brooklyn there is a lot of celebrating and lots and lots of baking. St. Joseph’s Cream Puffs (Sfinge di San Giuseppe) and St. Joseph’s Bread (Pan di San Giuseppe) being the top two yummies. Here in Fort Myers Beach there is not such a fuss. Now you all know that I am a bookie not a cookie. I leave cooking and baking to the likes of Miguel, Bridgy and Ophie. But since it is St. Joseph’s Day I am going to jump into the kitchen and provide you with a St. Joseph’s Bread recipe posted by Rachael Ray that was submitted by her fan Barbara Palmeri.




Ingredients
·         3 cups of all-purpose flour
·         1/4 cup sugar
·         1 package active dry yeast
·         1 teaspoon salt
·         2/3 cup warm milk (120-130°F)
·         2 tablespoons butter softened in warm milk
·         2 eggs
·         1/2 teaspoon of anise seed or 1 teaspoon of anise flavoring
·         Vegetable oil
·         1/2-2/3 cup sesame seeds for sprinkling on bread
Preparation
In a mixing bowl combine 1 cup flour, sugar, yeast and salt.
Add milk and butter and beat 2 minutes.
Add two eggs and 1/2 cup flour and beat 2 minutes more.
Stir in anise seed or flavoring. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured board. Knead until smooth- about 6 minutes. Place in a greased bowl. Turn dough once. Cover and let rise in a warm place until doubled-about 1 hour.
Punch dough down. Divide in half. Roll each piece into a 24 inch rope. Loosely twist ropes together. Place on a greased baking sheet and form into desired shapes such a cross or staff. Pinch ends together.
Cover. Let rise till doubled in size, about 30 minutes.
Brush with eggwash and sprinkle with sesame seeds
Bake at 350°F for 30-35 minutes or until golden brown.
Remove from sheet. Cool on wire rack.


Now let me give you a little peek into the future. In the third Read ’Em and Eat cozy, Read to Death (release date July 5, 2016)  Bridgy’s mom, Emelia, comes to Fort Myers Beach for a visit.  Emelia is Ophie’s sister but they don’t always see eye to eye. At a meeting of the Potluck Book Club the sisters have a spat about Rachael Ray’s recipes. Lots of fun there. So I thought having a Rachael Ray recipe would be lots of fun here.


See you soon, 
Sassy

7 comments:

  1. Thank you! I love both anise and sesame seeds.

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  2. Hi Willow. I agree with you. Anise is a lovely flavor and sesame seeds have a terrific crunch.

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  3. Ohhhhhhh, I cannot wait for Read to Death, it sounds like it's going to be great fun!

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  4. I am so glad you think so. I am editing the galley sheets for Read to Death right now and have to say I am enjoying the story immensely. I can't wait for everyone to read it.

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  5. Terrie, I really enjoyed reading your first short story. So glad you turned your creativity into books!

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  6. Servedogmom, thank you for your kind words.

    Elaine, It is the anise--such a lovely flavor.

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