First Holy Communion Reception – No Bake Recipes!

Spane standing near the Baptismal fountain waiting in the Sanctuary

Spane standing near the Baptismal fountain waiting in the Sanctuary

Recipes in this post

Spane’s First Communion was on Sunday, May 15, 2011 at the 9:30am Mass at Holy Family Catholic Community Church in Glendale, California.

When I had Spane on November 21, 2003, I started thinking about what his First Holy Communion was going to be like. When he was Baptized at Holy Family Catholic Community Church on May 17, 2007, I started counting down the days. There were 1460 days, or 3 years, 11 months, 29 days until his First Holy Communion. In case you wondered, yes, I am counting down the days until his Confirmation, which should be about 2192 days, about 6 years from now.

Spane’s birthday, on November 21, 2010, it rained and we wound up having to have his party in the house. At that time, I used my Lotus Organizer to make sure everything got done – and it did.

This time was no different. I chose the dishes I was going to prepare from my BigOven recipe organizer, and plotted them out time wise in Lotus. I did this fully a month before the actual date. I was planning on making a white sheet pan cake, and making a cross and covering it with marzipan or white fondant. Here was my menu plan:

On National Train Day, also known in my book as National My Feet Are Killing Me Day (because you are walking all over Union Station and Olvera Street), I went to Jon’s market in Hollywood to get those wonderful Mexican street hot dogs wrapped in bacon for dinner. While I was there, in the bread section picking up hot dog buns, I saw this thing that looked like a giant Communion wafer.

Seriously, this was 5 wafers about an inch thick, and 14 inches wide. I thought, well, it looks like a Communion wafer, why not use it to make Spane’s cake? I could make it a Rosary Communion Cake.

Finding out what to do with it was a bit a chore, since this is a Polish or Eastern European item, and none of my regular cookbooks had any information. What I did find out on the Internet was that after filling in the layers it should be refrigerated for at least 12 hours.

I originally wanted to use sour cherry preserves and Nutella as filling, but in going to all the local Armenian stores, I was unable to find any, but what I did find was chocolate covered sunflower seeds. They look like little tear drop shaped M&M’s, in several colors. I decided to use those for the beads, and jelly beans I had left over from Easter as the Our Fathers. I also got blackberry and rose preserves (yes, roses are delicious and very edible) to use instead of sour cherry.

So, Friday night, I told Spane that he could help me make the cake. I got my Mikasa cake plate, put some wax paper on it to protect it, and put the first layer on.
We put blackberry preserves, another layer, that we spread with rose preserves, and did the last two layers with Nutella. Then we put our creation in the refrigerator so it could set over night and be ready to frost and decorate on Saturday.

My wonderful roommate, Maria, is a Catechism teacher, and very well versed in what a Rosary is supposed to look like. Amber came over to give me moral support on the white chocolate ganache that I was going to cover the cake with.

We counted out the sunflower seeds in little bowls, 10 green for Ordinary Time, 10 Red for Martyrs, 10 purple for Lent and Advent, and 20 Yellow substituting for White for Christmas and Easter seasons. Then we counted 5 large white jelly beans for the Our Fathers, and three small pink jelly beans for first three Hail Marys. Then we used dark chocolate for the cross, and Maria provided a paper Jesus cutout that had been used in Catechism class. After having put the icing on the cake, I very carefully laid out the Rosary.

Rosary Wafer Cake

rosary cake

Rosary Cake

Ingredients

— Cake —

  • 5 Wafle Torte Layers
  • 4 tablespoon Blackberry preserve
  • 4 tablespoon Rose preserve
  • 2 cup Nutella

— Ganache —

  • 6 ounces White chocolate
  • 1 cup Heavy cream

— Decoration —

  • 10 Chocolate covered sunflower seeds red
  • 10 Chocolate covered sunflower seeds green
  • 10 Chocolate covered sunflower seeds purple
  • 20 Chocolate covered sunflower seeds yellow
  • 5 Grapefruit jelly beans white
  • 4 Pink jelly beans (Mary)
  • 1 Semisweet chocolate bar

Instructions

  1. Put wax paper on the edges of a large cake platter. Best is a footed platter than you can turn around
  2. Place one wafer on the plate, then spread blackberry preserves on it. Then put another wafer, and spread rose preserves on that, then the third and fourth layer are Nutella. Then put the “cake” in the refrigerator over night so the layers can stabilize, at least 12 hours.
  3. To make the ganache, put the bowl, beater and cream in the freezer for at least 20 minutes or until the cream is so cold it is almost frozen. Put the chocolate in a double boiler and melt over simmer water, stirring frequently. When it is almost all melted, add half of the cream. Put the rest of the cream in a mixer and beat it until you can see patterns, but not until stiff peaks form. Carefully add the melted chocolate, and beat again until stiff peaks form.
  4. Take the cake out of the refrigerator, and plop a large amount of the ganache on top, then spread it around and on to the sides. When it is completely frosted, you can put on the decorations. Remember, if you are going to do this for Roman Catholics, then the cross MUST have Jesus on it.
  5. When you are finished decorating, put it in the refrigerator until ready to serve, at least 3 hours. Remove wax paper before serving.
  6. It is best to cut this with an electric knife, and tell guests to eat their slice like a sandwich, as a fork does not do well with this cake.

Preparation time: 30 minute(s)

Cooking time: 0 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie

Number of servings (yield): 12

Culinary tradition: Polish

Calories: 250

Fat: 3

Protein: 13

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.

The best part about this cake was – guess what? No baking! I still had a bunch of other dishes to make.

The Rest of the Menu

I made the Star Party Sandwiches and put them in the refrigerator, then I made the salsa, the mint syrup for the Mojitas, and the French Onion Dip. Helen’s Perfect Salad, the guacamole and the finished Mojita’s were going to wait until Sunday, after mass, so they would be ready for the party.

See Food and Bows

Summary: The name is a play on the word “seafood”

Ingredients

  • 1 pk BOW PASTA
  • 1/2 pound crab (pretend crab will do)
  • 1/2 pound bay shrimp
  • 2 Roma Tomatoes, chopped
  • 1/2 Red Bell Pepper, chopped
  • 1 jar marinated artichoke hearts
  • 1 red onion, sliced
  • 1 teaspoon capers
  • 2 tablespoons Romano Cheese
  • 1/4 cup Girards Caesar dressing

Instructions

  1. * No substitutions! BOIL PASTA TIL DONE AND DRAIN. COOL. MIX WITH ALL OTHER INGREDIENTS. CHILL

Preparation time: 10 minute(s)

Diet type: Pescatarian

Number of servings (yield): 8

Culinary tradition: USA (Traditional)

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.

Fresh Salsa

Ingredients

  • 3 Pastilla Chiles
  • 4 Seranno Chiles
  • 1 pound Tomatoes
  • 2 Onions
  • 1 large Garlic Clove
  • 1 bunch Cilantro
  • 1 tablespoon Olive Oil
  • 1 tablespoon Balsamic Vinegar
  • 1 teaspoon Salt

Instructions

  1. Char all the vegetables except the cilantro, removing the skin from the onion before doing so.
  2. Peel the peppers when cool.
  3. Chop up the tomatoes, garlic, onion, peppers and cilantro.
  4. Combine. Add vinegar and oil. Add salt. Check for seasoning.

Preparation time: 1 hour(s)

Cooking time: 10 minute(s)

Diet type: Vegan

Diet tags: Low calorie

Number of servings (yield): 8

Culinary tradition: Mexican

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.

Fresh Guacamole

Ingredients

  • 3 Avocados
  • 3 Plum Tomatoes
  • 1 Onion
  • 1 bunch Cilantro
  • 1/4 teaspoon Tabasco
  • 1/8 teaspoon Tabasco Seasoned Salt
  • Instructions

Instructions

  1. Peel and seed avocados.
  2. Chop onion and tomato.
  3. Chop cilantro, reserving a few sprigs for garnish.
  4. Combine mash avocados with tomato and onion, add Tabasco and seasoned salt.
  5. Carefully add in cilantro and mix lightly.
  6. Remove to serving bowl and garnish.

Quick notes

This cannot sit – it has to be made almost immediately before serving. If you must make it ahead, save a seed, then place the seed in the guacamole, and take plastic wrap and cover all the guacamole, making sure the plastic wrap actually touches. Air is your enemy!

Preparation time: 5 minute(s)

Cooking time:

Diet type: Vegan

Number of servings (yield): 6

Culinary tradition: Mexican

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.

Recipe: Helen’s Perfect Salad

Summary: This salad recipe was given to me by my adopted mother, Helen Reeves Pearson.

Ingredients

  • 3 3/4 bunch Red Leaf Lettuce
  • 3 3/4 pk Cashews
  • 3 3/4 can Mandarin Oranges
  • Hidden Valley Ranch Salad Dressing * (no substitutions!)

Instructions

  1. Wash and cut up lettuce.
  2. Drain oranges.
  3. Combine lettuce with cashews and oranges. Toss with dressing and plate.

Quick notes

It’s important to use the actual brand of Hidden Valley as the others do not quite taste the same. You can get the one in the bottle, or get the package and make your own from the freshest ingredients.

Preparation time: 5 minute(s)

Cooking time:

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.

You will really love these easy to make, refreshing drinks that everyone in the house can drink.


You can
make your own seltzer at home! Even better!

Virgin Mojita by the Pitcher

Ingredients

  • Bunch of fresh mint
  • 2 cups sugar
  • 1 cup water
  • Ice
  • 2 liters sparkling water

Instructions

  1. Take half of the mint and chop it up in large pieces, removing the stems. Get a heavy bottomed put and put in it the chopped mint, sugar and water. Bring to a boil and let boil until the sugar completely dissolves. Remove from the heat, cool on the counter, then pour into a container and place in the refrigerator. You now have minted sugar water that you could add to tea or other beverages if you wish.
  2. To make the Mojito, place some of the rest of the mint in the bottom of a nice pitcher, and crush it slightly using a pestle or back of a large spoon. Pour half a cup of the syrup, then add more mint leaves, and finally add ice and sparkling water.

Variations

Use fresh seltzer or sparkling water you make yourself!

Preparation time: 6 hour(s)

Cooking time: 10 minute(s)

Diet type: Vegan

Number of servings (yield): 12

Culinary tradition: Cuban

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.

Special Punch

Summary: This is dead easy, and always a hit.

Ingredients

  • 1 can frozen fruit punch
  • 1 liter club soda

Instructions

  1. Just put a can of frozen fruit punch concentrate, and instead of water, use lemon-lime soda, club soda, or sparkling water instead.

Variations

Use seltzer or soda you made yourself for a really refreshing drink!

Preparation time: 1 minute(s)

Cooking time:

Number of servings (yield): 6

Culinary tradition: USA (General)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.

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3 Responses to First Holy Communion Reception – No Bake Recipes!

  1. Pingback: Pasta Fagioli Soup | The Good Plate - Adrienne Boswell

  2. arbpen says:

    He looks so angelic in that picture. Little did I know my darling child was hearing voices. See < http://spanebeeper.blogspot.com> for more information.

  3. Pingback: Rainy Wednesday Morning Food–Apricot Buckle