Daily Archives: March 26, 2017
Mothering Sunday has been celebrated on the fourth Sunday of Lent since the 16th century. In Bristol, Mothering Sunday was commemorated with Mothering Buns as well as cakes.
A Mothering Bun is a circular, slightly enriched, bread bun with white sugar icing strewn with hundreds-and-thousands. These small, fairly plain yeast rolls were also topped with the much-appreciated caraway or aniseed comfits (candies) that also flavored bath buns and seed cake.
From The Verse-Book of a Homely Woman:
Then down to Farmer Westacott’s, there’s doings fine and grand,
Because young Jake is coming home from sea, you understand.
Put into port but yesternight, and when he steps ashore,
‘Tis coming home the laddie is, to Somerset once more.
And so her’s baking spicy cakes, and stirring raisins in,
To welcome of her only chick, who’s coming Mothering.
Here’s a recipe:
A specialty of Bristol, these are made by local bakers the day before Mothering Sunday. Traditionally, on this day only, the Lent fast was relaxed. The buns used to be decorated with caraway or aniseed; today, hundreds and thousands are used.
Ingredients for the buns:
- 500g strong white bread flour
- 1 tsp salt
- 50g caster sugar
- 7g sachet instant yeast
- 50g unsalted butter, diced and softened
- 300ml water
Ingredients for the icing:
- 200g icing sugar
- 2–3 tbsp water
Instructions:
Put the flour in a large bowl. Add the salt and sugar on one side, the yeast on the other. Add the butter and three-quarters of the water, then turn the mixture round with the fingers of one hand. Add the remaining water a little at a time, mixing until you have taken in all the flour and the dough is soft and slightly sticky; you might not need all the water.
Oil the work surface to stop the dough sticking. Turn out the dough and knead for 5 mins, or until smooth and no longer sticky. Lightly oil the bowl, return the dough to it and cover with cling film. Leave to rise for at least an hour, until doubled in size. Line 2 baking trays
with baking parchment.
Scrape the dough out of the bowl onto a lightly floured surface and fold it inwards repeatedly until all the air has been knocked out and the dough is smooth. Divide into 12 pieces.
Roll each piece into a ball by placing it into a cage formed by your hand on the work surface and moving your hand in a circular motion, rotating the ball rapidly.
Put the balls of dough on the prepared baking trays, spacing them slightly apart. (They should just touch each other when they have risen.) Place each tray in a clean plastic bag and leave to prove for about 40 mins, until the rolls have doubled in size. Heat the oven to 220C/Fan 200/425F.
Bake for 10–12 mins, until the rolls are golden and sound hollow when tapped underneath. Transfer to a wire rack to cool.
For the icing, mix the icing sugar with enough water to give a thick but pour-able consistency. Dip each roll into the icing and then into the hundreds and thousands. Makes 12 buns.
Sources: Foods of England and Simple Things
Mothering Sunday is a holiday celebrated by Catholic and Protestant Christians in some parts of Europe. It falls on the fourth Sunday in Lent, exactly three weeks before Easter.
The other names attributed to the fourth Sunday in Lent include:
- Refreshment Sunday
- Pudding Pie Sunday (in Surrey, England)
- Mid-Lent Sunday
- Simnel Sunday
- Rose Sunday
Simnel Sunday is named after the practice of baking simnel cakes to celebrate the reuniting of families during the austerity of Lent. (Here is a recipe: Simnel Cake.) Because there is traditionally a relaxation of Lenten vows on this particular Sunday in celebration of the fellowship of family and church, the name Refreshment Sunday is sometimes used, although rarely today.
Simnel cake is a traditional confection associated with both Mothering Sunday and Easter. Around 1600, when the celebration was only held in England and Scotland, a different kind of pastry was preferred. In England, “Mothering Buns” or “Mothering Sunday Buns” were made to celebrate. These sweet buns are topped with pink or white icing and the multi-colored sprinkles known as “hundreds and thousands” in the UK. (Here’s a recipe: Mothering Buns). They are not widely made or served today in the UK but in Australia they are a bakery staple, not related to any particular celebration. In Northern England and Scotland some preferred “Carlings”, pancakes made of steeped peas fried in butter.
It is sometimes said that Mothering Sunday was once observed as a day on which people would visit their “mother” church. During the 16th century, people returned to their mother church, the main church or cathedral of the area, for a service to be held on Laetare Sunday. This was either the church where they were baptized, or the local parish church, or more often the nearest cathedral.
Anyone who did this was commonly said to have gone “a-mothering”, although whether this term preceded the observance of Mothering Sunday is unclear. In later times, Mothering Sunday became a day when domestic servants were given a day off to visit their mother church, usually with their own mothers and other family members. The children would pick wild flowers along the way to place in the church or give to their mothers. Eventually, the religious tradition evolved into the Mothering Sunday secular tradition of giving gifts to mothers.
It was often the only time that whole families could gather together, since on other days they were prevented by conflicting working hours, and servants were not given free days on other occasions.
Whatever its origins, it is now an occasion for honoring the mothers of children and giving them presents. It is increasingly being called Mothers’ Day, although that has always been a secular event quite different from the original Mothering Sunday. In the UK and Ireland, Mothering Sunday is celebrated in the same way as Mothers’ Day is celebrated elsewhere.
By the 1920’s the custom of keeping Mothering Sunday had tended to lapse in Ireland and in continental Europe. In 1914, inspired by Anna Jarvis’s efforts in the United States, Constance Penswick-Smith created the Mothering Sunday Movement, and in 1921 she wrote a book asking for the revival of the festival.
Its wide scale revival was through the influence of American and Canadian soldiers serving abroad during World War II; the traditions of Mothering Sunday, still practiced by the Church of England and Church of Ireland were merged with the newly imported traditions and celebrated in the wider Catholic and secular society. UK-based merchants saw the commercial opportunity in the holiday and relentlessly promoted it in the UK; by the 1950’s, it was celebrated across all the UK.
People from Ireland and the UK started celebrating Mothers’ Day on the same day that Mothering Sunday was celebrated, the fourth Sunday in Lent. The two celebrations have now been mixed up, and many people think that they are the same thing.
Mothering Sunday remains in the calendar of some Canadian Anglican churches, particularly those with strong English connections.
Found at: Wikipedia
March 30 is the Festival of Salus, the Roman goddess of public safety, health and welfare.
Salus was a minor goddess, the daughter of Aesculapius, the god of healing, whose staff, with a snake coiled round it, is symbolic of the practice of medicine. Their Greek equivalents were Aklepios and Hygeia. Her role in the pantheon was to feed and care for her father’s sacred snakes and act as his assistant. She was worshiped as being responsible for the welfare, not just of individuals, but of the people as a whole. Her name in Greek and Roman comes down to us in such words as ‘hygiene,’ ‘salve’ and ‘salubrious,’ and even ‘salute’ and ‘safe.’
In works of art, of which a considerable number has come down to our time, she was represented as a virgin dressed in a long robe, with the expression of mildness and kindness, and either alone or grouped with her father and sisters, and either sitting or standing, and leaning on her father. Her ordinary attribute is a serpent, which she is feeding from a cup.
To invoke the healing power of Salus (Hygeia) either of these two invocations can be used, or you can create an invocation of your own.
“O much desired, prolific, general queen. Hear me, life-bearing Hygeia, of beauteous mien, mother of all; by thee diseases dire, of bliss destructive, from our life retire; and every house is flourishing and fair, if with rejoicing aspect thou art there. Each daidal art thy vigorous force inspires, and all the world thy helping hand desires. Hades, life’s bane, alone resists thy will, and ever hates thy all-preserving skill. O fertile queen, from thee for ever flows to mortal life from agony repose; and men without thy all-sustaining ease find nothing useful, nothing formed to please. Without thy aid, not Hades’ self can thrive, nor man to much afflicted age arrive; for thou alone, of countenance serene, dost govern all things, universal queen. Assist thy mystics with propitious mind, and far avert disease of every kind.”
~ Orphic Hymn 68
“Hygeia, most revered of the blessed ones among mortals, may I dwell with you for what is left of my life, and may you graciously keep company with me: for any joy in wealth or in children or in a king’s godlike rule over men or in the desires which we hunt with the hidden nets of Aphrodite, any other delight or respite from toils that has been revealed by the gods to men, with you, blessed Hygeia, it flourishes and shines in the converse of the Kharites; and without you no man is happy.”
~from the Ariphron
Blins or blini were symbolically considered by early Slavic peoples in pre-Christian times as a symbol of the sun, due to their round form. They were traditionally prepared at the end of winter to honor the rebirth of the new sun. This tradition was adopted by the Orthodox church (Shrovetide, Butter Week, or Maslenitsa) and is carried on to the present day. Blini were also served at wakes to commemorate the recently deceased.
Traditional Russian blini are made with yeasted batter, which is left to rise and then diluted with cold or boiling water or milk. When diluted with boiling water, they are referred to as zavarniye blini. The blini are then baked in a traditional Russian oven. The process of cooking blini is still referred to as baking in Russian, even though these days they are almost universally pan-fried, like pancakes.
French crêpes made from unyeasted batter (usually made of flour, milk, and eggs) are also not uncommon in Russia, where they are called blinchiki and are considered to be an imported dish. All kinds of flour may be used for making blini: from wheat and buckwheat to oatmeal and millet, although wheat is currently the most popular.
What follows is a recipe for traditional Russian blini from RusCuisine. These pancakes are served with different dressings – most popular are sour cream, jam, syrup, red caviar, salmon, cottage cheese and others.
Ingredients:
- 3 1/2 c All-purpose flour
- 3 tb Water warm 105-F degrees
- 1 1/2 pk Yeast dry
- 3 3/4 c Milk warm 105-F degrees
- 1 tb Sugar
- 1/2 c Heavy cream
- 1 Egg white
- 2 Egg yolks
- 1 ts Salt
- 4 tb Butter unsalted melted and cooled until just warm
Take 1 tablespoon of the flour, the warm water, 1 teaspoon of the sugar, and the yeast and mix together in a small bowl. Cover and set in a warm place for 15 minutes. Mix in a large bowl the the 1 1/2 teaspoons of sugar, flour, milk, the yeast mixture and salt. Beat by hand for 4 minutes. Cover and set in a warm place for 1 hour.
Mix the egg yolks and remaining sugar and add to the natter along with the butter and beat with an electric mixer for 3 minutes or by hand for 8 minutes. Whip the egg white separately and whip the cream as well until very stiff. Fold in the cream then the egg white making sure to mix well. Cover again and place in a warm place for 45 minutes.
Grease the skillet with butter, place 2 tablespoons of batter in the center of the skillet, (at this point you may add any of the flavor garnishes that you wish or none at all) cook for 1 minute, turn the bliny over, and cook for 35 seconds, and serve smothered in sweet butter.
I think it's time to go shopping... maybe even buy some really cool stuff at my online shops!!
