Tag Archives: Felicia

Anticipated St. Joseph Feast at Sista Felicia’s

 

The feast of St. Joseph isn’t until the 19th, but the celebrations are getting started!  Felicia’s St. Joseph Altar was the first one I have blessed this year, and I was very happy to join the family and friends for a magnificent feast yesterday.

 

The fish was wonderful, and came in many varieties!

 

They made literally piles of home-made pasta for the occasion.

 

Fish was just half of the story; there was a variety of salad and antipasto.

And, of course, there were desserts! I particularly liked these nacho-style cannoli!

 

And of course, Joey was there with is family, along with several other members of the GMG team.  Thanks again, Joey, for inviting me to be a part of the GMG family!

 

- Fr. Matthew Green

Learn Genuine and Elegant Sicilian American Home Cooking with Sister Felicia

My dear friend Felicia is opening her heart and home to all who are interested in experiencing a traditional Sicilian dinner and in learning the culinary secrets of Sicilian-American home cooking.

The first class is Wednesday, September 12th at 6:30. Sister Felicia will cook while guiding you through each recipe of the multiple course sit-down dinner. Help with food preparations will be welcome and are integral to the experience. Genuine and elegant family favorite recipes made from the freshest local seafood and regional ingredients may include homemade pasta, homemade sausage, braciola, arancini rice balls, Sunday zuggo, chicken and beef spiedini, and much, much more. Requests are welcome.

Join Felcia and her family in what promises to be a joyous evening full of delectable flavors straight from the heart of a woman who cooks with love and pure passion for the elegant dishes of her Sicilian heritage.

For reservations and more information email sistafeliciaskitchen@gmail.com

Fried Whiting (Merluzzi) Felicia prepares fresh fried merluzzi for her traditional St. Joseph’s feast. The fish is simply out of this world–melt-in-your-mouth sweetness. 
Lobster simmering with white wine and fresh herbs
Orange and fennel salad
Bracciolini
To see dozens of Felicia’s recipes, photos, and videos, use the GMG search box.
All photos courtesy Good Morning Gloucester, Joey Ciaramitaro, Felicia Ciaramitaro

Video- 2012 Saint Peter’s Fiesta Opening Ceremony

Filmed at Friday night’s formal opening ceremony. After shooting the greasy pole contest  I raced back to my car, which was parked all the back to I4-C2, to lessen the load of tripod and video camera. I grabbed my still camera thinking I would only take snapshots. I wish I had kept the video camera with me, but attempted to shoot video with the Fujifilm x100. The x100 unfortunately does not have IS, or image stabilization, nonetheless the colors are good.

David Cox and Friends

The Orlando Family

Amanda and Felicia after the seine boat race.

Taping of Bacala Video with Felicia and Sefatia Part 3 From Gianni Gallo and Joe Langhan

Gianni and Joe are the men behind the Taste of The Times Videos at the Gloucester Daily Times Website- this is from them-

Felicia and Sefatia ("the Godmother") got together to tape a segment on how Felicia’s Grandmother taught her to make a special bacala dish for the traditional Italian meal of the seven fishes on Christmas Eve. This is the third of three parts of the original footage. The entire shoot lasted over 45 minutes, which was edited down to a 10 minute video. (You can see that video at http://food.gloucestertimes.com/video/Baccala-Italian-Style-Codfish.html) Some have asked to see the entire production, with little or no editing. Here is Part 3.

Taping of Bacala Video with Felicia and Sefatia Part 2 From Gianni Gallo and Joe Langhan

Gianni and Joe are the men behind the Taste of The Times Videos at the Gloucester Daily Times Website- this is from them-

Felicia and Sefatia ("the Godmother") got together to tape a segment on how Felicia’s Grandmother taught her to make a special bacala dish for the traditional Italian meal of the seven fishes on Christmas Eve. This is the second of three parts of the original footage. The entire shoot lasted over 45 minutes, which was edited down to a 10 minute video. (You can see that video at http://food.gloucestertimes.com/video/Baccala-Italian-Style-Codfish.html) Some have asked to see the entire production, with little or no editing. Here is Part 2

Taping of Bacala Video with Felicia and Sefatia Part 1 From Gianni Gallo and Joe Langhan

Gianni and Joe are the men behind the Taste of The Times Videos at the Gloucester Daily Times Website- this is from them-

Felicia and Sefatia ("the Godmother") got together to tape a segment on how Felicia’s Grandmother taught her to make a special bacala dish for the traditional Italian meal of the seven fishes on Christmas Eve. This is the first of three parts of the original footage. The entire shoot lasted over 45 minutes, which was edited down to a 10 minute video. (You can see that video at http://food.gloucestertimes.com/video/Baccala-Italian-Style-Codfish.html) Some have asked to see the entire production, with little or no editing. Here is Part 1.

Felcia’s Beautiful Christmas Party

Felcia’s Christmas Party (Ladies Only!) -with a brief appearance by son BJ and husband

Warm and welcoming ~ beautiful home, beautiful decor and decorations, wonderful company, and fabulous refreshments ~ The wine glasses (see photo below) were given to each guest and were hand painted by Felicia and Joey’s mom, Pat.

The guests included family and friends and it was wonderful to meet several mother-daughter pairs and mother-in-law and daughter-in-law pairs. Next year Felicia is planning to combine her annual Christmas ladies only party with creating boxwood trees with a fundraiser. I am sure she will pull it off beautifully and with great style!  Click the last photo to see a slide show.

Click the last photo to see a slideshow.

Sista Felicia’s Saint Lucia Holiday Pudding Recipe

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Click Here To Go To The Gloucester Daily Times Taste Of The Times For The Written Out Recipe That You Can Print Out

Santa Lucia Day, a traditional Sicilian holiday that many celebrate, is December 13th. To Felicia (Ciaramitaro) Mohan and many other Sicilians it is remembered as a day when her grandmother invited all of the kids to her house to eat the large pan of pudding simultaneously in an “eating race.”

Catholic traditions tell the legend of how there was a great hunger in Syracuse, Sicily, and the town’s people had gathered in the cathedral on her feast day, December 13th, to pray, and two ships loaded with wheat arrived, with her at the helm of one, dressed in white, with a halo of candles on her head. This is the explanation given for the cucci, or cooked wheat which is an ingredient in all her festival ‘s foods. Cuccia, a kind of sweet porridge is made with wheat berries, chocolate, sugar and milk. Each family has their own versions of this dish.

For Felicia’s grandmother’s version, additional ingredients of cornstarch, vanilla, salt and fresh ground cinnamon are added. Felicia strongly recommends that it is worthwhile to go to a specialty spice store and find the Italian cinnamon sticks and grind them yourself.

http://food.gloucestertimes.com/?video_key=kbDzyfRY

Sister Felicia Taping Rosa Rugosa Hip Jelly Segment For Gloucester Times Taste Of The Times

Felicia made her rosa rugosa rose petal and rose hip jelly for entry in Topsfield Fair.  With a phone call explaining how timely the segment would be with the rose hips being ripe and the Fair coming up to buddy Joe Langhan,  a couple days later they were shooting the piece.  Look for it soon on the Gloucester Daily Times website

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Sister Felicia Rosa Rugosa Rose Petal Jelly Entry For The Topsfield Fair

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Rosa Rugosa Rose Petal Jelly

After capturing the life cycle of the rosa rugosa and documenting it throughout the year in the early stages of GMG I thought it would be cool to film a segment of how the Rosa Rugosa Rose Hips are made into rose hip jelly.  Having neither the time this time of year to tape her or the cooking skills on any level to do it myself who else would I turn to but my sister Felicia?

What I didn’t know is that people not only made jelly from the rose hips (the round fruit that is left after the petals drop), but also the rosa rugosa petals.  She made both for entry into the Topsfield Fair.  When you enter a canning product you have to include a recipe sheet and the instructions are very specific for what they want and how you put them into certain classes.  We added a 25 picture collage of the Rosa Rugosa Life Cycle on the recipe sheet to give our entry a little extra punch.

Felicia is going to tape a segment on how to make it with Gianni Gallo and Joe Langhan for The Gloucester Times Recipe On Demand.  So look for that soon.

2 cups water
3 cups unsprayed pink rose petals, thicker tissue at base of petals removed
2 1/2 cups rosa rugosa petal infused sugar
1/4 cup freshly squeezed lemon juice
3 ounces liquid pectin
1 tablespoon rose water

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