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St. Joseph's Day History & Facts - Links - Recipes

History & Facts

  • St. Joseph's Day, also known as The Feast Of St. Joseph or La Festa di San Giuseppe

  • It's Traditionally held two days after St. Patrick's Day

  • St. Joseph's Day has the strongest roots and traditions in Italy and it commemorates the feast day of St. Joseph, husband of the Virgin Mary.

  • Besides being celebrated by the Catholic Church, St. Joseph's Day is commemorated by the Anglican Community and Lutheran Church.

  • On Western calendars since the 10th century, St. Joseph's Day was accepted in Rome in 1479 and added to the General Roman Calendar for celebration in 1621.

  • Italian-Americans hold St. Joseph's Day with a special importance, especially those with family from Sicily, "where St. Joseph is as important as St. Patrick is in Ireland.

  • St. Joseph was credited with preventing a famine in Sicily.

  • The day is commonly commemorated with a festival, special feast, parades and processions.

  • Traditionally, red is worn on St. Joseph's Day.

  • Father's Day in Italy is a part of Saint Joseph's Day

  • Zeppole are traditionally consumed on La Festa di San Giuseppe

 


 

Links

 

St. Joseph's Day: Celebrating family

http://www.uticaod.com/latestnews/x427976661/St-Josephs-Day-Celebrating-family

 

San Giuseppe’s Day, When Sicilian Eyes Are Smiling

 


Recipes

E-mail me your Favorite St. Joseph's Day Family Recipes & I'll post them here!

Zeppole - Giada De Laurentiis

  • 1 vanilla bean
  • 1/2 cup sugar, plus 3 tablespoons
  • 2 tablespoons ground cinnamon
  • 1 stick butter
  • 1/4 teaspoon salt
  • 1 cup water
  • 1 cup all-purpose flour
  • 4 eggs
  • Olive oil, for frying

Directions

Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside.

In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.

Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.

Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve immediately.

 


 

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