I have many cookbooks and have written about a few of them in the past. I especially like those that feature a little history behind the recipes. In Celebration of The Seasons was a book I actually stumbled across in the library. Someone had left it on the floor in the aisle where cookbooks were shelved. Sooo, I picked it up and looked through it quickly and was pleased with what I read. I'd like to share a little about this book with you now.
It is a cookbook with recipes from a Monastery and is written by Brother Victor Antoine D'Avila-Latourette. He has also written a cookbook titled Twelve Months of Monastery Soups. Brother Victor goes on to tell us that it was requests from friends for French Vegetarian recipes that prompted him to do this book. The results are Delicious!
Brother Victor tells us there are Four essential aspects to the cuisine presented in this book. Seasonal, Vegetarian, Monastic, and French. He gives us info on a Monks life in regards to the seasons. There are recipes listed in the beginning of the book according to Holidays, seasons and everyday meals and desserts..
For each season Brother Victor lists soups, appetizers, salads, main dishes and desserts. I am going to give you just a few of the recipe names under each category to save time.
Soups & Appetizers-- Tomato/Garlic soup, Rice soup, Russian Beet soup, Potato and Leek soup etc.
Salads ---- Rice Salad with Tuna, Macaroni Salad (Italian Style), St. Joseph's Salad with Mushrooms, artichoke hearts, asparagus and endive, White Salad etc.
Main Dishes---- Mushroom Souffle, Rice Casserole (Italian style), Spinach Lasagne, Mashed Turnip w/ apples, Italian Frittata, Crepes w/ Spinach filling, Spaghetti w/ green sauce and White tuna w/ potatoes.
Desserts--- Pastry cream w/peaches, Lemon Souffle, Melon w/strawberries, Cream w/cognac, Pumpkin & Apple Compote, Pear Compote w/ meringue and Floating Island etc.
At the end of the cookbook are recipes for things like: Sauces, Salsas, Basic Sauces for Cold dishes, Flavored oils & Vinegars, Pastry doughs (very simple) and Herbs and Spice blends.
It's a great cookbook. I have only listed a few recipe titles in comparison to what is in this book. Below is one of the dessert recipes that is found on page 146 in the book.
Peach Mousse
1 pound of fresh peaches,peeled and pitted
1-1 pound can of sliced peaches--drained
3 tablespoons Peach Brandy-------half a pint of Heavy Cream
one third cup Confectioners Sugar
Pass the peaches through the blender till smooth. They should amount to 4 full cups. Pour the cream in a deep bowl, add sugar & brandy. Whip until cream has a thick consistency. Add Peaches and blend mixture thoroughly.
Pour mixture into 6 dessert glasses and place in refrigerator for several hours. The Mousse should be served cold.
Enjoy
Published by Liguori/Triumph
ISBN 0-7648-0571-1
Recommended:
