St Nicholas April 2014 · ΒΡΑΔΥ ΤΑ ΑΓΙΑ ΠΑΘΗ ΤΟΥ ΧΡΙΣΤΟΥ 7:00 - 10:30 Μ....
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MAGHERITSA Recipe Provided by Three Greek Sisters Liberally salt and pepper the loin chops on both sides. Heat the olive oil in a large saucepan over high heat. Brown the chops, about 3-4 minutes per side. Reduce the heat to medium and add the shallots and sauté for 2 minutes. Add the garlic and sauté for a minute further. Add the wine, increase the heat to high and bring to a boil. Let the wine reduce by half. Add the scallions and dill and stir. Add the water and salt, and bring to a boil. Reduce the heat to medium-low and low-boil, covered, for 1 hour. Add the lettuce and continue cooking, covered, for 30 minutes. Remove the meat from the pot, it should be falling off the bone. Cut the meat into smaller bite-sized pieces and return it to the pot. For the Avgolemono sauce, carefully remove 1 cup of the hot cooking liquid from the pot. Stir in the lemon juice and set aside. Add the egg whites to the bowl of a stand-mixer fitted with a whisk attachment. Beat the whites on high-speed until soft peaks form. With the mixer running add the egg yolks and slowly add the cup of hot liquid and lemon juice. Ensure that the liquid is added slowly so that the eggs do not curdle. Adding hot liquid slowly to eggs is referred to as tempering. Return the Avgolemono sauce to the pot. Hold the pot with both hands and slowly tilt it back and forth. Serve. Tip:Other cuts of lamb can be used as well such as blade shoulder chops or lamb shanks, if preferred, as long as the cut is bone-in. We use loin chops because it tends to be less fatty than other cuts of meat. On Easter Sunday a lamb is typically roasted on a spit, but on the eve of that event, a soup is traditionally made that utilizes the lambs’ organ meat; Magheritsa. Magheritsa is a traditional Easter soup eaten after a late night church service on the eve of Easter Sunday; it is the first taste of meat that those practicing Lent will have eaten in 40 days. Back when families raised their own lambs, and wasted very little, they didn’t hesitate to eat organ meat. Nowadays, eating organ meat can raise some valid concerns and people are timid at the thought of eating meats like liver, tripe and heart. Because we love tradition, and because Magheritsa is actually delicious, we have modified the original recipe to include bits of lamb meat in a creamy broth, lots of dill, and a few onions and greens. This modern Magheritsa recipe is a wonderful way to continue the tradition of eating Magheritsa on the eve of Easter Sunday, without the inevitable squeamish dinner guest going hungry. Serves 4 You Will Need: 1 lb (500 g) lamb loin chops Salt and Pepper 2 tbsp olive oil 2 shallots, minced 3 garlic cloves, roughly chopped 1 cup white wine 5 scallions, chopped, white and pale green parts 1 cup dill, chopped 4 cups water 1 tsp salt 2 cups red leaf lettuce, chopped Avgolemono: 1 cup cooking liquid Juice of 1½ lemons 2 eggs, separated
Transcript of St Nicholas April 2014 · ΒΡΑΔΥ ΤΑ ΑΓΙΑ ΠΑΘΗ ΤΟΥ ΧΡΙΣΤΟΥ 7:00 - 10:30 Μ....
MAGHERITSA
Recipe Provided by Three Greek Sisters
Liberally salt and pepper the loin chops on both sides. Heat the olive oil in a
large saucepan over high heat. Brown the chops, about 3-4 minutes per side.
Reduce the heat to medium and add the shallots and sauté for 2 minutes.
Add the garlic and sauté for a minute further.
Add the wine, increase the heat to high and bring to a boil. Let the wine
reduce by half. Add the scallions and dill and stir. Add the water and salt,
and bring to a boil. Reduce the heat to medium-low and low-boil, covered,
for 1 hour.
Add the lettuce and continue cooking, covered, for 30 minutes.
Remove the meat from the pot, it should be falling off the bone. Cut the meat
into smaller bite-sized pieces and return it to the pot.
For the Avgolemono sauce, carefully remove 1 cup of the hot cooking liquid
from the pot. Stir in the lemon juice and set aside. Add the egg whites to the
bowl of a stand-mixer fitted with a whisk attachment. Beat the whites on
high-speed until soft peaks form. With the mixer running add the egg yolks
and slowly add the cup of hot liquid and lemon juice. Ensure that the liquid is
added slowly so that the eggs do not curdle. Adding hot liquid slowly to eggs
is referred to as tempering.
Return the Avgolemono sauce to the pot. Hold the pot with both hands and
slowly tilt it back and forth. Serve.
Tip:Other cuts of lamb can be used as well such as blade shoulder chops or
lamb shanks, if preferred, as long as the cut is bone-in. We use loin chops
because it tends to be less fatty than other cuts of meat.
On Easter Sunday a lamb is typically roasted on a spit, but on the eve of
that event, a soup is traditionally made that utilizes the lambs’ organ
meat; Magheritsa. Magheritsa is a traditional Easter soup eaten after a
late night church service on the eve of Easter Sunday; it is the first taste
of meat that those practicing Lent will have eaten in 40 days. Back when
families raised their own lambs, and wasted very little, they didn’t
hesitate to eat organ meat. Nowadays, eating organ meat can raise some
valid concerns and people are timid at the thought of eating meats like
liver, tripe and heart. Because we love tradition, and because Magheritsa
is actually delicious, we have modified the original recipe to include bits
of lamb meat in a creamy broth, lots of dill, and a few onions and greens.
This modern Magheritsa recipe is a wonderful way to continue the
tradition of eating Magheritsa on the eve of Easter Sunday, without the
inevitable squeamish dinner guest going hungry. Serves 4
You Will Need:
1 lb (500 g) lamb loin chops
Salt and Pepper
2 tbsp olive oil
2 shallots, minced
3 garlic cloves, roughly chopped
1 cup white wine
5 scallions, chopped, white and pale green
parts
1 cup dill, chopped
4 cups water
1 tsp salt
2 cups red leaf lettuce, chopped
Avgolemono:
1 cup cooking liquid
Juice of 1½ lemons
2 eggs, separated
A very SpecialThank You to ourvery good friend
and PhotographerNick Koulis
Don’t Forget!Renew your membership for
2014Sign up at theChurch Office.Regular: $100Senior: $ 75
On March 20, 2014, an Agiasmo service was performed by Fr. Spyridon
Vitouladitis to bless and dedicate the newly renovated Church Board
Room in memory of his late son, the beloved Bobby (Haralambos). Fr.
Spyridon and Presbytera Maria were joined by Fr. Fanourios Pappas
and members of the Church Council and Philoptochos Board. We pray
that the Lord grant Bobby rest among His Saints; may his memory be
Eternal!
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Καλό Πάσχακαι καλήΑνάσταση
We Will be Celebrating the 40 Year Anniversary of our Church
Next May. We have decided to do a 40 Year book to document
and commemorate the Past 40 Years. In order to do so we need
everyone’s help to bring forward any pictures, documents and
knowledge of the last 40 years. Please contact the Church office
if you are interested in helping. ALL PICTURE WILL BE
SCANNED AND RETURNED IMMEDIATELY.
ST. NICHOLAS EASTER FOOD DRIVE 2014
St. Nicholas Church will be holding its annualEaster Food Drive, and we need your participationin this worthy cause. We invite you to donate non-perishable food items such as canned meats andvegetables, rice, and pasta by Saturday April 12.The food will be distributed to the needy onSunday April 13. Your help is very much appreciated. Wishingyou a Blessed Easter.
Upcoming Events
Annual St. Nicholas Greek FestivalJune 13 - 15, 2014June 20 - 22, 2014
Palm Sunday LuncheonSunday April 13th, 2014
Saint Nicholas Church 40 YearsAnniversary GalaSaturday, October 4th, 2014
Gelio Ala Ellinka - Markos SeferlisFriday, May 2nd, 2014Tickets $50/$75/$100416 391-5888 www.signatureproductions.ca.Doors open at 7 show starts at 8Metropolitan Centre (Saint Nicholas)Address: 3840 Finch Ave E, Toronto, ON M1T 3T4
Saint Nicholas Dance Group Dinner DanceSunday, June 8th, 2014
ΜΕΓΑΛΗ ΕΒΔΟΜΑΔΑ ΑΠΡΙΛΙΟΣ 2014
ΚΥΡΙΑΚΗ 13 Η ΑΚΟΛΟΥΘΙΑ ΤΟΥ ΝΥΜΦΙΟΥ 7:00 - 8:30
ΒΡΑΔΥ
Μ. ΔΕΥΤΕΡΑ 14 ΠΡΩΙ ΑΚΟΛΟΥΘΙΑ ΤΩΝ ΜΕΓ. ΩΡΩΝ 8:00 - 9:30
ΒΡΑΔΥ Η ΑΚΟΛΟΥΘΙΑ ΤΟΥ ΝΥΜΦΙΟΥ 7:00 - 8:30
Μ. ΤΡΙΤΗ 15 ΠΡΩΙ ΑΚΟΛΟΥΘΙΑ ΤΩΝ ΜΕΓ. ΩΡΩΝ 8:00 - 9:30
ΒΡΑΔΥ Η ΑΚΟΛΟΥΘΙΑ ΤΟΥ ΝΥΜΦΙΟΥ 7:00 - 8:30
Μ. ΤΕΤΑΡΤΗ 16 ΠΡΩΙ ΑΚΟΛΟΥΘΙΑ ΤΩΝ ΜΕΓ. ΩΡΩΝ και 8:00 - 10:00
ΠΡΟΗΓΙΑΣΜΕΝΗ Θ. ΛΕΙΤΟΥΡΓΙΑ
ΑΠΟΓΕΥΜΑ ΤΟ ΜΥΣΤΗΡΙΟ ΤΟΥ ΙΕΡΟΥ ΕΥΧΕΛΑΙΟΥ 4:00 - 5:30
ΒΡΑΔΥ Η ΑΚΟΛΟΥΘΙΑ ΤΟΥ ΙΕΡΟΥ ΝΙΠΤΗΡΟΣ 7:00 - 8:30
Μ. ΠΕΜΠΤΗ 17 ΠΡΩΙ Θεία Κοινωνία για τους εργαζoμένους 6:30 - 8:00
ΘΕΙΑ ΛΕΙΤΟΥΡΓΙΑ Μ. ΒΑΣΙΛΕΙΟΥ 8:45 - 11:00
ΒΡΑΔΥ ΤΑ ΑΓΙΑ ΠΑΘΗ ΤΟΥ ΧΡΙΣΤΟΥ 7:00 - 10:30
Μ. ΠΑΡΑΣΚΕΥΗ 18 ΠΡΩΙ ΑΚΟΛΟΥΘΙΑ ΤΩΝ ΜΕΓ. ΩΡΩΝ 8:00 - 9:30
ΑΠΟΓΕΥΜΑ Η ΑΠΟΚΑΘΗΛΩΣΙΣ 2:00 - 3:30
ΒΡΑΔΥ Ο ΕΠΙΤΑΦΙΟΣ ΘΡΗΝΟΣ 7:00 - 10:30
ΣΑΒΒΑΤΟ 19 ΕΙΣ ΑΔΟΥ ΚΑΘΟΔΟΣ ΤΟΥ ΚΥΡΙΟΥ
ΠΡΩΙ Θεία Κοινωνία για τους εργαζομένους 6:30 - 8:00
ΘΕΙΑ ΛΕΙΤΟΥΡΓΙΑ Μ. ΒΑΣΙΛΕΙΟΥ 8:45 - 11:00
Θα χωροστατήσει ο Θεοφιλέστατος
Επίσκοπος Ανδίδων κ. Χριστόφορος
ΒΡΑΔΥ ΑΚΟΛΟΥΘΙΑ ΤΗΣ ΑΝΑΣΤΑΣΕΩΣ 11:00 - 12:00
ΑΝΑΣΤΑΣΙΜΗ ΘΕΙΑ ΛΕΙΤΟΥΡΓΙΑ 12:00 - 1:30
ΚΥΡΙΑΚΗ 20 Η ΑΝΑΣΤΑΣΙΣ ΤΟΥ ΚΥΡΙΟΥ
ΜΕΣΗΜΕΡΙ ΕΣΠΕΡΙΝΟΣ ΤΗΣ ΑΓΑΠΗΣ 12:30 - 1:30
HOLY WEEK - APRIL 2014SUNDAY 13 THE BRIDEGROOM SERVICE 7:00 - 8:30
EVENING
HOLY MONDAY 14 MORNING - THE EMPERIAL HOURS 8:00 - 9:30
EVENING -THE BRIDEGROOM SERVICE 7:00 - 8:30
HOLY TUESDAY 15 MORNING - THE EMPERIAL HOURS 8:00 - 9:30
EVENING - THE BRIDEGROOM SERVICE 7:00 - 8:30
HOLY
WEDNESDAY16 MORNING - THE EMPERIAL HOURS and
LITURGY OF PRESANCTIFIED GIFTS 8:00 - 10:00
AFTERNOON - THE SACRAMENT OF HOLY UNCTION 4:00 - 5:30
EVENING - SERVICE OF JESUS WASHING DISCIPLES'
FEET
7:00 - 8:30
HOLY THURSDAY 17 MORNING - Holy Communion for those who work 6:30 - 8:00
DIVINE LITURGY OF ST. BASIL 8:45 - 11:00
EVENING - THE PASSION OF OUR LORD JESUS CHRIST 7:00 - 10:30
HOLY FRIDAY 18 MORNING - THE IMPERIAL HOURS 8:00 - 9:30
AFTERNOON - GREAT VESPERS OF THE DEPOSITION 2:00 - 3:30
EVENING - THE LAMENTATIONS 7:00 - 10:30
SATURDAY 19 MORNING - Holy Communion for those who work 6:30 - 8:00
DIVINE LITURGY OF ST. BASIL 8:45 - 11:00
His Grace Bishop Christoforos will officiate
EVENING - VIGIL - THE HOLY RESURRECTION OF OUR
LORD
11:00 - 12:00
DIVINE LITURGY OF THE HOLY
RESURRECTION
12:00 - 1:30
(DESCENT INTO HADES)
EASTER SUNDAY 20 HOLY PASCHA
AFTERNOON VESPERS - "AGAPE" SERVICE 12:30 - 1:30
FAMILY MOVIE NIGHT AT SAINT NICHOLAS
- THE PRIEST -
FRIDAY, APRIL 11, 2014
HAPPYEASTER
Hon. Michael Coteau, MPPDon Valley East
Soo Wong, MPPScarborough-Agincourt
Hon. Brad Duguid, MPPScarborough Center
Lorenzo Berardinetti, MPPScarborough Southwest
Καλό Πάσχακαι καλήΑνάσταση
Executive
President: Athanasios Lampropoulos1st Vice President: George Hatzis2nd Vice President: Steve NitsotolisSecretary: Sophia HomatopoulosAsst. to Secretary: Angelo ToulisTreasurer: Anastasios BoglisArchon of Ecumenical Patriarch: George Koccoris
Members
Tom AsimeniosKiki FloroffGeorge FragisKerry HomatopoulosNick HourdasChris KachavosLala LouisJohn MantasAntonios PanouliasAngelo RomasFrank ToposAngelo Tsoutsoulas
COMMUNITY COUNCIL
Church Office Hours:
Monday - Friday9:30 am - 4:00 pm
Fr. Fanourio’s Office Hours:
Monnday, Tuesday & Thursday: 9:00 am– 1 pmWednesday & Friday: 5:00 pm – 8:00 pm
St. Nicholas Greek Orthodox Church
3840 Finch Avenue East
Toronto, ON M1T 3T4
T: 416-291-4367
F: 416-291-5936
Rev. Fr. Fanourios Pappas (Parish Priest)
Rev. Fr. Spyridon Vitouladitis
Effie Ryan (Church Secretary)
Lazaros ToulisWednesday, March 26, 2014
(Son: Angelo Toulis St. Nicholas Boardof Directors - Ass't Secretary)
Christos Roidis - Friday, January 3, 2014
Themistocles Tassiopoulos - Saturday, February 1, 2014(Daughter: Tina Mantas. St. Nicholas Sunday School & Dance Group Coordinator)
Peter Boudle - Saturday, March 1, 2014
Harilaos Loumbas - Monday, March 10, 2014
Konstantinos Gourdouvelis - Thursday, March 20, 2014
Andreas IgnatiouWednesday, January 15, 2014Funerals
![Catholic University of America Washington DC, ΗΠΑ ΕΙΣΑΓΩΓΗ · [4] ΣΥΝ ΘΕΩι ΑΚΟΛΟΥΘΙΑ ΤΩΝ ΩΡΩΝ ΚΑΙ ΤΑ ΤΡΟΠΑΡΙΑ Ποίημα Σωφρονίου](https://static.fdocuments.net/doc/165x107/5e0607068aaf1527472b8375/catholic-university-of-america-washington-dc-4-.jpg)
